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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

SOFITEL SINGAPORE CITY CENTRE

Set atop a cliff in 27 acres of lush tropical woodlands and landscaped water gardens, Sofitel Singapore Sentosa Resort and Spa is a stylish, tranquil 5-star hotel in Singapore which boasts glorious views of the South China Sea.

Job Description

Job Responsibilities:

• Responsible for the picking up of beverage and food stock, checking that the stocks are issued correctly.
• Extend his knowledge on beverages carried in the RC Hotels policy.
• Co-operate with the Senior Bartenders, Bartenders and team Leaders to ensure the smooth operation of the area assigned.
• Abide and follow instructions given by his Supervisors to achieve the set standards of the Outlet.
• Prepare food and beverage and serve them according to standards. Perform side duties including the setting of the Outlet for meals as required.
• Attend to customers in the Outlet and take customer orders as assigned by Team Leader, Outlet Manager and Assistant Manager.
• Check and replenish of refreshment centre.
• Perform cashiering function as assigned by the Outlet Manager and Assistant Manager.
• Handle and use operational equipment correctly and able to work independently

Job Specifications:

• Minimum 2 years experience in a similar role, preferably including 5 star experience.
• Projects professional image at all times through personal presentation / interpersonal skills.
• Desire and ability to train and develop staff.
• Maintains awareness of industry trends in service, product and presentation.
• Initiates contacts and establishes rapport easily.
• Organises time and work efficiently.
• Effective numeracy, verbal and written communication skills.
• Appreciates and maintains an effective outlet for stress.
• Willingness to work weekends and public holidays as part of the job role.
• Has the aptitude and willingness to undertake further development with Sofitel.

EL DEVELOPMENT PTE. LTD

Job Description

Company Overview

Pullman Singapore Hill Street is a 350-room hotel featuring a rooftop bar, executive lounge, and fitness centre. Part of Accor’s high-end brand, it serves cosmopolitan travellers seeking a blend of work and leisure in a vibrant, welcoming environment.

Job Summary

Responsible for preparing and presenting beverages to meet product and performance standards, maintaining bar equipment, suggesting and upselling food and drinks, and engaging guests professionally and warmly.

Responsibilities

• Manage daily bar operations to ensure smooth service and guest satisfaction
• Prepare drink ingredients and mise-en-place accurately for efficient service
• Follow beverage recipes precisely to maintain consistent quality
• Serve beverages and actively upsell to enhance guest experience and increase sales
• Track and manage bar inventory to maintain stock levels and reduce waste
• Ensure compliance with health, safety, food handling, and hygiene standards at all times
• Respond promptly and professionally to guest feedback to maintain high service standards
• Perform additional duties as assigned by management to support overall bar operations

Required competencies and certifications

• Minimum 3 years of experience in a similar role to ensure competency in bar operations
• Ability to work effectively in a fast-paced environment while maintaining quality control

Preferred competencies and qualifications

• Outgoing personality to engage guests and enhance their experience

Other Information

Benefits

• Financial Incentives
• Year End Bonus
• Staff Meal
• Medical/Insurance Coverage
• Uniform Provided

Upstairs at Mag's Pte Ltd

Job Description

Company Overview / Employee Value Proposition

We are the holding company for Mag's Wine Kitchen, a French restaurant in operation since 1996. We moved our operations to Keong Saik Road after 23 years in the Boat Quay area. In 2025, we relocated to 82 Neil Road with a fresh approach to serving progressive Wafu cuisine.

Job Summary

We are seeking a passionate hospitality team player with at least 2 years of restaurant experience who wants to deepen their knowledge of wines and contribute to smooth restaurant operations.

Responsibilities

• Collaborate with team members to maintain efficient restaurant operations that support both front and back of house activities
• Deliver consistent, high-quality customer service to enhance guest satisfaction
• Support daily restaurant functions by managing tasks that ensure smooth service flow and operational readiness
• Apply knowledge of wines to assist in service and contribute to customer experience

Required competencies and certifications

• Minimum 2 years of experience working in a restaurant

Odette Restaurant Pte Ltd

A loving tribute, a timeless destination

Job Description

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

The Sommelier plays a crucial role in enhancing the guest experience, ensuring that each meal becomes an unforgettable journey with perfectly paired wines.

You'll be in charge of:

• Execute best-in-class wine service, keeping in mind guests' personal tastes and making recommendations, answering their questions about the wine list, making recommendations, and ensuring that they have an outstanding dining experience.
• Managing and assisting wine & beverage purchasing, inventory, maintenance, and reporting
• Staying up-to-date on the latest trends and developments in the wine industry.
• May be requested to carry out duties of a Service Captain when required

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange an interview.

QUAICH PTE. LTD.

TSH Corporation Limited specializes in offering and distributing the epitome of premium whiskies, cocktails, and spirits. Our portfolio includes eight unique concepts: Quaich Bar Collector, Quaich Bar Avant-garde, Quaich Bar Wanderlust, The Other Room, Signature Reserve, Capitol Cigar & Whisky Lounge, The Whisky Store, and Whisky Journey.

Job Description

TSH Corporation Limited specializes in offering and distributing the epitome of premium whiskies, cocktails, and spirits. Our portfolio includes eight unique concepts: Quaich Bar Collector, Quaich Bar Avant-garde, Quaich Bar Wanderlust, The Other Room, Signature Reserve, Capitol Cigar & Whisky Lounge, The Whisky Store, and Whisky Journey.

JOB DESCRIPTION:

• Mixing of ingredients and preparation of cocktails.

• To support the rest of Operations team members at bar outlet.

• Assist with bar opening and closing procedures and perform various behind-the-bar tasks such as preparing foods & garnishes, set up bar stations and restocking all par levels for ingredients and home-made ingredients.

• Getting trained in each department of the outlet for at least 2 weeks each (Kitchen, Bar, Bar-back, Floor) in order to fully understand and master each department requirements and as a first step for personal and professional growth within the company. Tasks will range and not be limited at preparing foods, welcome drinks, specials, drinks, garnishes, set up bar stations and restocking all par levels for ingredients and home-made ingredients.

• Restock and replenish bar inventories and supplies to ensure the bar fully stocked.

• Maintenance of the bar hygiene and cleanliness standards.

• Assist with interacting with customers, take orders and serving food and drinks.

• Ensure that all standard recipes, SOPs and standards are followed in the preparation process.

• Ensure that all equipment is kept in good working order and used only for the purpose for which it was ended.

• Participate and manage assigned sections to provide an awesome beverage experience for customers.

JOB REQUIREMENTS:

• At least 1 year(s) of working experience in a cocktail bar (not just general bar) for this position.

• Candidates without relevant working experience are welcome to apply.

• Good knowledge in mixing, garnishing and serving of beverages will be advantages.

• Positive, motivated, passionate and seeks opportunities to be multi-skilled and trained.

• Enjoy working in fast-paced working environment.

• Guest driven, outgoing and friendly.

• Attention to detail is essential.

• Able to commit on weekends and Public Holidays.

Pangolin Investments Pte Ltd

Pangolin Group is a food and beverage company with over 19 outlets in Singapore.The core business of Pangolin Group consist of 7 main brands, namely Jia Xiang Xiao Chu, Jiu Jiu Jing Wu Ya Bo , Bao Tian Xia, MaLa Boss, Flowerpig 360, Golden Chopsticks and Oppa Bibimbap.

Job Description

About the role

This is an exciting opportunity to join the talented team at Pangolin Investments Pte Ltd as a Restaurant Manager or Assistant Manager. Reporting to the Operations Manager, you will be responsible for the overall management and smooth running of the company's flagship restaurant located in the Central or East Region. This is a full-time role, with opportunities for growth and development within the organisation.

What you'll be doing

1. Oversee all aspects of restaurant operations, including scheduling, inventory management, and service delivery

2. Lead, develop and motivate a team of restaurant staff to provide exceptional customer service

3. Implement and monitor operational procedures to ensure compliance with health, safety and hygiene standards

4. Analyse sales data and customer feedback to identify opportunities for improvement and drive revenue growth

5. Collaborate with the culinary team to enhance the menu and dining experience

6. Handle customer inquiries and complaints in a professional and timely manner

7. Participate in the planning and execution of marketing and promotional activities

8. Manage the restaurant's financial performance, including budgeting and cost-control

What we're looking for

1. Minimum 5 years' experience in a restaurant management role, preferably within the hospitality industry

2. Strong leadership and people management skills with the ability to build and motivate a high-performing team

3. Excellent customer service orientation and problem-solving abilities

4. Proficient in financial management, including budgeting, inventory control and cost-analysis

5. Thorough understanding of food safety, health and safety regulations

6. Exceptional communication and interpersonal skills

7. Passionate about the hospitality industry and delivering an exceptional dining experience

What we offer

At Pangolin Investments Pte Ltd, we are committed to providing our employees with a supportive and rewarding work environment. Some of the key benefits you can expect include:

1. Competitive salary, bonus dividends and care leaves etc

2. Opportunities for professional development and career advancement

3. Discounts on dining and entertainment at our portfolio of restaurants

About us

Pangolin Investments Pte Ltd is a leading F&B company, with a growing portfolio of premium Chinese, Mala and Korean restaurants, food courts over 18 outlets across the region. Our mission is to deliver exceptional dining and hospitality experiences that delight our customers and create value for our stakeholders. Guided by our core values of innovation, excellence and sustainability, we are committed to being a responsible and socially conscious corporate citizen.

Apply now

WANG DAE BAK PTE. LTD.

Job Description

Over see the whole restaurant operation daily.

Supervise the Restaurant Manager, Supervisor, Waiter / Waitress, Host / Hostess.

Set an example by reporting to duty punctually.

Maintains a high standard of personal appearance and hygiene at all times.

Lead the restaurant efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.

Provide a professional and courteous service at all times and ensure that all employees follow the example.

Ensure that the place of work and surrounding area is kept clean and organised at all times.

Be knowledgeable of all services and products offered by the restaurant.

Be knowledgeable to operate the existing POS system.

Plan daily routine checklist and station division according to the work schedule.

Report incidents that require disciplinary actions immediately to the General Manager.

Coordinate the review of outlet’s operation updates annually as requested by the General Manager.

Support activities and cooperation with the suppliers.

Carry out scheduled inventories of products and equipment.

Undertake reasonable tasks and secondary duties as appointed by the General Manager.

Handle guest enquiries and complaints in the outlet in a courteous and efficient manner.

Ensure that the opening and closing procedures established for the outlet are followed.

Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance

RED PIG RESTAURANT PTE. LTD.

Job Description

Oversee day-to-day operations

Design strategy and set goals for growth

Maintain budgets and optimize expenses

Set policies and processes

Ensure employees work productively and develop professionally

Oversee recruitment and training of new employees

Evaluate and improve operations and financial performance

Direct the employee assessment process

Prepare regular reports for upper management

Ensure staff follows health and safety regulations

Provide solutions to issues (e.g. profit decline, employee conflicts, loss of business to competitors)

Requirements

Proven experience as a General Manager or similar executive role

Experience in planning and budgeting

Knowledge of business process and functions (finance, HR, procurement, operations etc.)

Strong analytical ability

Excellent communication skills

Outstanding organizational and leadership skills

Problem-solving aptitude

Harry's International Pte Ltd

Established in 1992, Harry’s is Singapore’s largest collection of everyday bars and kitchens - a homegrown destination where people from all walks of life come together to connect, unwind, and celebrate life over great food and drinks. From its humble beginnings at Boat Quay, it has grown into a welcoming presence islandwide, with each outlet offering a space where everyone feels at home.

Job Description

About the role

This is an exciting opportunity to join Harry's International Pte Ltd as an Assistant Restaurant Manager. In this full-time role, you will be responsible for supporting the overall management of one of our popular dining establishments. You will play a key part in ensuring exceptional customer service and operational efficiency.

Responsibilities:

1. Assisting the Restaurant Manager in overseeing daily restaurant operations

2. Supervising and motivating front-of-house staff to deliver outstanding customer experience

3. Monitoring inventory levels and liaising with suppliers to ensure adequate stock

4. Handling customer inquiries and resolving any issues promptly

5. Contributing to the development and implementation of marketing strategies

6. Ensuring compliance with health, safety and food hygiene regulations

7. Providing training and development opportunities for team members

8. Assisting with financial management tasks such as budgeting and reporting

Requirements:

1. Minimum 2 years' experience in a similar assistant restaurant manager or deputy manager role

2. Strong leadership and people management skills

3. Excellent customer service orientation and problem-solving abilities

4. Proficient in inventory management and cost control

5. Working knowledge of food hygiene and safety regulations

6. Passion for the hospitality industry and a drive to deliver exceptional dining experiences

7. Flexibility to work a varied shift pattern, including evenings, weekends and public holidays

Killiney 88 Pte. Ltd.

Job Description

About the role

The Outlet Manager is the operational and commercial leader of Mama Shelter Singapore's restaurant, bar and rooftop pool, with ownership of daily operations, guest experience, revenue and profitability. This is a hands-on leadership role combining strong commercial awareness, team development and Mama personality to create F&B experiences that are lively, welcoming, fun and consistently well run.

Key responsibilities

• Lead daily restaurant, bar and rooftop pool operations, ensuring smooth and efficient service

• Maintain high standards of service, cleanliness, presentation and operational readiness

• Remain visible and hands-on during peak periods, supporting the team and engaging with guests

• Ensure the overall experience reflects Mama's lively, social, approachable and playful personality

• Use guest feedback and business trends to continuously improve service and the overall F&B experience

• Take ownership of outlet revenue, profitability and overall commercial performance

• Drive sales, covers and average spend against budget and forecast

• Grow revenue through upselling, promotions, events, group bookings and F&B activations

• Manage outlet P&L, payroll, operating expenses, F&B costs, wastage and margins

• Recruit, lead, coach and develop the FOH and Bar teams, including the Assistant Outlet Manager

About you

• Proven experience as an Outlet Manager, Restaurant Manager, F&B Manager or similar leadership role in a high-volume hotel, restaurant or lifestyle hospitality environment

• Strong restaurant and bar operational experience; rooftop or lifestyle venue experience is an advantage

• Strong commercial knowledge of revenue, P&L, labour cost, payroll, inventory, budgeting and forecasting

• Demonstrated ability to drive sales, covers, average spend and profitability

• Strong people leadership, coaching and team-development skills

• Knowledge and hands-on experience with Oracle MICROS Simphony POS is a plus

• Strong analytical, communication and cross-department collaboration skills

• Highly hands-on, commercially minded and comfortable leading from the floor

Killiney 88 Pte. Ltd.

Job Description

About the role

As a Bartender at Mama Shelter, you're not just making drinks and you bring the energy behind the bar. You know your way around a bar, can prepare cocktails confidently and handle a busy service without needing to be taught the basics. Just as importantly, you're outgoing, engaging and know how to chat, recommend and create a great vibe for our guests.

Key responsibilities

• Prepare and serve cocktails, spirits, beers, wines and non-alcoholic drinks confidently and consistently

• Welcome and engage guests with energy, warmth and personality

• Follow Mama's recipes, presentation and service standards

• Recommend drinks and confidently answer guest questions

• Bring personality and a little showmanship while keeping service fast and smooth

• Set up, stock and maintain a clean, organised and service-ready bar

• Handle multiple orders while maintaining speed, quality and attention to detail

• Follow responsible alcohol service, hygiene and safety standards

• Work closely with the F&B team and jump in wherever needed

About you

• Bartending experience is required

• Confident with classic cocktails, spirits, wines and beers

• Able to handle bar service without needing to be taught the fundamentals

• Friendly, outgoing and naturally comfortable engaging with guests

• Fast, organised and calm in a busy, high-energy environment

• Good understanding of bar setup, stock handling, cleanliness and closing procedures

• Dependable, flexible and a strong team player

• Available to work evenings, weekends and public holidays

UPTOWN FUNK PTE. LTD.

Job Description

1. Responsible for the dining experience of guests at Violet Oon ensuring their complete satisfaction from the moment of arrival till departure.

2. This service objective is achieved through responsible management of the operations and its financial performance.

3. Ensure smooth operations, and assume the role as a mentor and continue to develop and deliver high service standards to meet guest expectations. Ensure compliance to established service standards.

4. Comply with all regulatory rules and regulations of government agencies pertaining to Safety and Sanitation codes.

5. Accountable for staff management, guest engagement and financial management. Ensure at all time to uphold and practice Violet Oon Inc Pte Singapore, policies and procedures. This position is not limited to the duties listed below and can be changed, expanded, reduced or eliminated by Violet Oon Inc Pte Singapore to meet the business needs of the company.

Basic Functions:

1. To ensure guest receive the highest possible level of service.

2. Ensure the cleanliness and presentation of the restaurant at all times.

3. Training of subordinates on the job.

4. Handling of complaints and proper service recovery

5. Minimizing and controlling cost through efficiency and productivity.

Job Duties and Responsibilities:

Sales &Financials

• Control labour cost, and monitor operating expenses to meet budget.

• Work towards achieving Sales targets with the team

• Keeping track on the daily sales collection and ensure it is being bank-in accordingly

• Maintains Sales reports and tracking, checking on daily closing sales report, record daily collection.

• Strives to increase revenues, improve service and comes up with the appropriate suggestions.

Staff Management

• Supervise staff and team.

• Conduct daily staff briefing and share information.

• Coach and motivate the team to maintain high morale.

• Maintians staff motivation levels

• Take an active role in the day-to-day training and development of the team

• Plan weekly duty roster and assign staff for daily operations.

• Check tasks assigned are completed as per standards.

• Maintain high visibility during service in order to ensure smooth running of operations, and guest engagement.

Daily Operations & Controls

• Ensures Standard operating procedures followed up

• Check to confirm daily tasks are completed

• Comply to all (SFA) rules and regulations pertaining to sanitation and hygiene.

• Check all equipment are maintained and in good working order.

• Oversee the smooth running of the operations to ensuring operation efficiency

• Ensure all areas of the restaurant remain clean and free of clutter.

• Coordinate with purchaser for orderings such as beverages, and-stock.

• To order and maintain stock levels to avoid stock outages.

• Coordinate with Chef on group booking.

• Prepare all reports required including but not limited to:

• Sales Reports & Tracking

• Duty Roster and Attendance records

• Part time and OT records, Inventory reports, All other related reports

• Establish a good relationship between kitchen, and service employees, in order to provide a pleasant and well-organized working environment.

• Follows up on all instructions/direction/initiatives from the management and cascades down all instructions professionally.

Customer Service

• Takes a lead role to ensure service lapses are minimal and follow up on complaints and service recovery.

• Maintain a constant focus on providing excellent, memorable guest experiences.

• Compiled feedback lists and follow through

• Monitor and report on all feedback including online channels

• Ensure smooth service flow and handle complaints/feedback and concerns of guests in professional manner.

• Builds relationships with regular guest

Skills, and Attitude:

• Display initiative, leadership qualities and ability to motivate team

• Practice sales selling techniques to increase revenue.

• Courteous and patient

• A team player and works well with people

• Able to work under pressure

• Mature pleasant personality and can make sound decisions.

• Ability to work in a fast-paced environment

UPTOWN FUNK PTE. LTD.

Job Description

Main Job Tasks and Responsibilities

• The Assistant Restaurant Manager is responsible for all aspects of assigned outlet operations as well as financial performance.

• Ensures that all duties are carried out to serve all Customers to full satisfaction, including preparation of the outlet for services and maintaining the outlet in a clean and tidy condition

• He or She must must be able to:

• Sales oriented and ability to lead team to achieve sales targets

• Display initiative, leadership qualities and ability to motivate oneself and team

• Builds relationships with regular guests together with the Restaurant Managers and understands their requirements and establish and maintain active interaction with all guests to ensure total satisfaction

• Coordinate all Reservations to ensure optimum capacity

• Must be able to take full ownership and responsibility of the assigned outlet and ensure smooth service flow with the team

Skills and Requirements:

• At least 3 years experience in the management of a restaurant or F&B service operation

• Friendly and outgoing personality

• Team player

  Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).

• Performance Rewards: Quarterly incentives and attractive bonuses.

• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.

• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.

• Smooth Transitions: Night transport provided for late-night work or transit.

• Career Growth Opportunities: Explore advancement within our dynamic organization.

• Education Support: Invest in your future with opportunities for further study.

• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

UPTOWN FUNK PTE. LTD.

Job Description

Job Description & Requirements

1. Responsible for the dining experience of guest at Violet Oon ensuring their complete satisfaction from the moment of arrival till departure.

2. This service objective is achieved through proper preparation of all beverages, presentation and cleanliness of the bar. Ensuring compliance to established service standards.

3. Comply with all regulatory rules and regulations of government agencies pertaining to safety and sanitation codes.

4. Ensure beverage sales targets are met through upselling and promoting beverages to guests.

Reduce wastage and spillage.

1. Prepare all mis-en place are completed before operation. e.g. Garnishes, Glassware.

2. Ensure that all equipment is in working condition.

3. Ordering and storing of stock.

4. Performing monthly inventory of equipment and utensils

5. Maintain cleanliness and presentation of bar.

6. Notify the manager on duty on non-availability of beverage products.

7. Up-selling of F&B products while taking orders.

8. Greet the guest in a friendly and warm manner, thank and give fond farewell.

9. Coordinates with manager on all aspects of the event/ function beverage requirements.

10. Ability to respond quickly and accurately to guest requests.

11. Assists the manager to establish maintenance, and cleaning schedules.

12. Performs others duties as assigned.

    Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).

• Performance Rewards: Quarterly incentives and attractive bonuses.

• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.

• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.

• Smooth Transitions: Night transport provided for late-night work or transit.

• Career Growth Opportunities: Explore advancement within our dynamic organization.

• Education Support: Invest in your future with opportunities for further study.

• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

ATELIER BY THE BAY PTE LTD

Welcome to Atelier By the Bay, where culinary excellence meets entrepreneurial success. Founded by Dr Casey, a seasoned entrepreneur with a proven track record of success, and Chef Albert, a celebrated culinary virtuoso, our restaurant is a testament to their shared vision of creating an exceptional dining experience.

Job Description

Summary:

You will be a key member of our beverage team, responsible for curating and crafting an array of premium cocktails, beverages, and providing exemplary customer service. Your role will involve leading the bar team, training junior staff, and ensuring a seamless bar operation to enhance our guests' dining experience.

Key Responsibilities:

• Design and execute an innovative and high-quality cocktail menu.
• Lead the bar team, providing guidance and mentorship to junior bartenders.
• Create and maintain an efficient and organized bar setup.
• Ensure consistency in the preparation and presentation of all drinks.
• Engage with guests to recommend and take drink orders, providing exceptional service.
• Oversee inventory management, order supplies, and monitor stock levels.
• Uphold responsible alcohol service guidelines and safety protocols.
• Collaborate closely with the kitchen and waitstaff to ensure a harmonious dining experience.
• Address guest inquiries, special requests, and concerns with professionalism.
• Maintain cleanliness and hygiene standards in the bar area.
• Keep up-to-date with industry trends and continuously improve your craft.
• Assist in developing and implementing new beverage programs and promotions.
• To drive footfall based on current customer connection and actively publicize all promotion.

Qualifications/ Skills and Abilities:

• Minimum a Bartender BTEC Certification Level 3 or its equivalent.
• Knowledge of wine will be added advantage.
• Extensive bartending experience in an upscale or fine dining restaurant.
• Proficiency in creating classic and contemporary cocktails.
• Strong leadership skills and the ability to train and mentor junior staff.
• Excellent communication and interpersonal skills.
• Ability to thrive in a fast-paced, high-pressure environment.
• Attention to detail and a passion for delivering top-tier service.
• Knowledge of wine and spirits is highly desirable.
• TIPS or equivalent certification would be an added advantage.
• Preferably someone who can start immediately.

Additional Information

• Salary: $2,500 – $4,000 (Based on Experience)
• Location: Changi Village
• Comprehensive Health Insurance
• Opportunity to work in a prestigious rooftop restaurant with stunning sea view.
• Leadership and career growth opportunities.
• Training and development programs to enhance your bartending skills.

Ali's Prata

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations

• Deliver superior service and maximize customer satisfaction

• Respond efficiently and accurately to customer complaints

• Regularly review product quality and research new vendors

• Organize and supervise shifts

• Appraise staff performance and provide feedback to improve productivity

• Estimate future needs for goods, kitchen utensils and cleaning products

• Ensure compliance with sanitation and safety regulations

• Manage restaurant’s good image and suggest ways to improve it

• Control operational costs and identify measures to cut waste

• Create detailed reports on weekly, monthly and annual revenues and expenses

• Promote the brand in the local community through word-of-mouth and restaurant events

• Recommend ways to reach a broader audience (e.g. discounts and social media ads)

• Train new and current employees on proper customer service practices

• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager

• Proven customer service experience as a manager

• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

• Familiarity with restaurant management software, like OpenTable and PeachWorks

• Strong leadership, motivational and people skills

• Acute financial management skills

WSH Experts Pte Ltd

WSH Experts Pte Ltd established in Singapore to provide integrated services to the industry. We provide wide range of services to all the sectors. We are dedicative and having capability to provide the best innovative solutions to satisfy your needs. Our Team has the global expertise with local experience to assist the organizations. WSH Experts team constitutes of experienced professionals who have many years of experience in various industries. Our robust end to end HR and staff management plan will assist on every steps of the recruitment, deployment, contingency, Transition, performance monitoring and successful project completion

Job Description

DYNAMIC SAFETY PTE. LTD.

Dynamic Safety is a consulting company based in Singapore established by a Group of professionals, dedicated to providing Environment, Workplace Health & Safety, andQuality services to industries.

Job Description

Job Description

• Prepare and portion ingredients for NFS practical lessons.
• Maintain food safety, cleanliness and tidiness of Food Labs.
• Manage food orders, deliveries and ingredient storage.
• Conduct inventory and stock-taking of ingredients and consumables.
• Assist with school events, projects and competitions.
• Maintain equipment and kitchen supplies.
• Perform other duties assigned by FCE teachers

Requirements

• PSLE Certificate.
• SFA Food Safety Course Level 1 certification.
• Able to read and communicate in English.
• Minimum 1 year of relevant kitchen experience.
• Knowledge of food handling and ingredient portioning.
• A positive team player with good communication skills.
• Able to work independently and take initiative

The Standard, Singapore

Job Description

Key Responsibilities

• Supervise and coordinate daily restaurant operations, including opening and closing procedures.

• Lead, motivate, and support the service team to ensure smooth and efficient operations during shifts.

• Schedule staff shifts, monitor attendance, and maintain appropriate staffing levels.

• Ensure all mise en place, cleaning, equipment setup, and outlet preparation tasks are completed to company standards.

• Maintain excellent knowledge of menu offerings and beverage selections, and ensure team members are equally informed.

• Operate and supervise Point-of-Sale (POS) transactions, billing, cashiering, and payment processes in accordance with company policies.

• Drive sales through effective upselling and promotion of food, beverage, and outlet offerings.

• Monitor guest satisfaction, handle feedback and complaints professionally, and build strong relationships with guests.

• Maintain high standards of cleanliness, presentation, ambiance, and upkeep of all outlet facilities, equipment, and utensils.

• Monitor inventory levels and coordinate ordering and delivery of supplies.

• Support budgeting, cost control initiatives, and operational reporting.

• Conduct on-the-job training, coaching, and performance evaluations for team members.

• Organize and support special events, promotions, and outlet activities.

• Ensure compliance with food safety, hygiene, HACCP, FIFO, workplace safety, and responsible alcohol service regulations.

• Attend operational meetings and effectively communicate updates to the team.

• Stay informed of industry trends and continuously seek opportunities to improve service standards.

• Perform any other duties assigned by management.

Requirements

• Minimum GCE N-Level / O-Level, NITEC, Diploma, or equivalent qualification in Hospitality, Food & Beverage, or a related field.

• At least 2 years of supervisory experience in a restaurant, hotel, or hospitality environment.

• Strong command of spoken and written English; proficiency in an additional language is advantageous.

• Familiarity with restaurant POS systems and cashiering procedures.

• Strong leadership, interpersonal, and communication skills.

• Ability to multitask and perform effectively in a fast-paced environment.

• Customer-focused with a positive attitude and strong attention to detail.

Key Competencies

• Passion for hospitality and delivering exceptional guest experiences.

• Strong service orientation and problem-solving skills.

• Excellent teamwork and leadership abilities.

• Ability to work under pressure and adapt to changing operational needs.

• Well-organized, proactive, and self-motivated.

• Knowledge of local dining, attractions, and community recommendations is an advantage.

Arc3 Pty Ltd

Job Description

A Banquet Manager plans, organizes, and executes events (weddings, conferences, galas) by liaising with clients, understanding needs via Banquet Event Orders (BEOs), coordinating with internal teams (kitchen, sales, operations) and vendors, and overseeing setup/breakdown to ensure seamless, high-quality guest experiences and adherence to brand standards

Key duties include managing timelines, budgets, staffing, resolving issues, and conducting post-event evaluations for continuous improvement.

Key Responsibilities

• Client & Sales Liaison: Meet clients, understand event specifics (menu, setup, timelines), and serve as the main point of contact.
• Event Planning: Analyze Banquet Event Orders (BEOs), plan room setups, action stations, buffets, and handle special requests.
• Coordination: Work with Sales, Kitchen, and Operations teams, plus external vendors, for smooth execution.
• On-Site Management: Supervise staff, manage event flow, troubleshoot issues, and ensure guest satisfaction during the event.
• Logistics: Oversee setup, breakdown, equipment management, and cleanliness of banquet areas.
• Administration: Prepare reports, manage budgets, and ensure compliance with health, safety, and company standards. 

Essential Skills & Qualifications

• Strong communication, interpersonal, and organizational skills.
• Experience in hospitality, event coordination, or sales support.
• Ability to work under pressure, multitask, and solve problems.
• Knowledge of health, safety, and sanitation procedures. 

Key responsibilities will also require to manage a team of 5-10 people

Four Seasons Hotel Singapore

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return.

Job Description

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

At Four Seasons Hotel Singapore, we create more than just stays – we craft meaningful, memorable experiences. Amidst the vibrant energy of the city, our Hotel is a calm sanctuary where discerning travellers find a true sense of home and place. Our thoughtfully designed environment, from lush gardens to serene, generous spaces, rejuvenates and inspires, allowing both guests and employees to thrive.

As part of our team, you are not just filling a position. You are crafting meaningful moments, and contributing to a journey of discovery. Here, we value warmth, attention to detail, and the ability to anticipate needs before they are spoken – traits that define true luxury hospitality. Life at Four Seasons Hotel Singapore is authentic and full of purpose, just like the experience we deliver to every guest.

If you have a sincere passion for creating meaningful moments and seek to grow in a setting where excellence is the standard, we invite you to join us and be part of something exceptional.

Discover more at press.fourseasons.com/singapore

About the role:

Junior Captain / Captain

Every memorable meal begins with exceptional service.

As a Junior Captain / Captain, you will be at the heart of creating unforgettable dining experiences, delivering intuitive, personalised service that reflects the warmth and sophistication of Four Seasons. More than taking orders, you will build genuine connections with guests, anticipate their needs, and create moments that leave a lasting impression.

Whether it's recommending the perfect wine pairing, celebrating a special occasion, or ensuring every detail is flawlessly executed, you'll play a key role in bringing our restaurants to life. This role is ideal for hospitality professionals who are passionate about service excellence and aspire to grow their career within luxury dining.

What you will do:

You will create seamless dining experiences by delivering attentive, personalised service with confidence and genuine care. Drawing on your knowledge of our menus, wines, and daily specials, you will guide guests through their dining journey while anticipating their preferences and exceeding expectations.

Working closely with the culinary and restaurant teams, you will ensure every service is executed with precision, from the first welcome to the final farewell. You will build meaningful guest relationships, contribute to a collaborative team environment, and uphold the exceptional standards of quality, professionalism, and hospitality.

What you bring

• Minimum of 1 year of Food & Beverage service experience, preferably in a luxury hospitality or F&B establishment.

• A genuine passion for creating memorable dining experiences and delivering intuitive, personalised service

• Strong knowledge of restaurant operations, food and beverage service, and guest engagement

• Excellent communication and interpersonal skills, with the confidence to build meaningful relationships with guests and colleagues

• A keen eye for detail with the ability to multitask and remain composed in a fast-paced environment

• A collaborative mindset, positive attitude, and commitment to delivering exceptional hospitality

• Eagerness to learn, continuously improve, and grow within a world-class luxury hospitality brand.

What we offer: 

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities

• Unique strong culture

• Best-in-industry training

• Complimentary stays at Four Seasons properties (based on availability), with discounted meals

• Paid holidays/vacation

• Dental and medical/life insurance

• Employee service awards/Birthday Gift

• Annual employee party/social and sporting events

• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays

ABR Holdings Limited

ABR Holdings Limited (“ABR”) began as the owner and operator of the first full-service Swensen’s ice cream restaurant in Singapore back in 1979. The Swensen’s brand, with over 20 restaurants in Singapore, remains one of the market leaders in the western casual dining category and one of the preferred choices in good value family dining. Beyond Swensen’s, we also manage and develop a portfolio of popular food and beverage companies and brands. These include Season Confectionary & Bakery, Season’s Café, Earle Swensen’s, Yogen Früz, Tip Top Curry Puffs, Say What?! Salted Egg Potato Chips, Chilli Padi Peranakan Café & Restaurant and Chilli Api, an authentic Peranakan catering company.

Job Description

ABR Holdings Limited

ABR Holdings Limited (“ABR”) began as the owner and operator of the first full-service Swensen’s ice cream restaurant in Singapore back in 1979. The Swensen’s brand, with over 20 restaurants in Singapore, remains one of the market leaders in the western casual dining category and one of the preferred choices in good value family dining. Beyond Swensen’s, we also manage and develop a portfolio of popular food and beverage companies and brands. These include Season Confectionary & Bakery, Season’s Café, Earle Swensen’s, Yogen Früz, Tip Top Curry Puffs, Say What?! Salted Egg Potato Chips, Chilli Padi Peranakan Café & Restaurant and Chilli Api, an authentic Peranakan catering company.

Job Description

Guzman y Gomez

Guzman y Gomez (GYG) Mexican Kitchen is a dynamic chain of food and beverage restaurants dedicated to enhancing guest experiences with authentic, high-quality Mexican cuisine. Our passion lies in crafting delicious dishes using real ingredients, with processes such as 24-hour marinades and rigorous chip-tasting sessions. We prioritize freshness and authenticity, believing that the extra effort is always worthwhile. Our team, known as the #DreamTeam, is the backbone of our success in Singapore. From service crew to chefs and managers, we embody cheerfulness, positivity, and energy, delighting guests with warm welcomes and genuine smiles. If you share our values and enthusiasm, join us today!

Job Description

Benefits
These are just some of the benefits that come with working at GYG:

● Role is open to Singapore Citizens/PR only
● Sign-up bonus of $2,000
● Staff referral programme of $500
● Attractive Salary $$
● Yearly Appraisals
● 5 days work week and 2 days OFF, 44 hours
● Performance Incentives (quarterly)
● Rapid Career Growth
● Staff meals & discounted meals
● Various types of leave entitlements
● Outpatient & Hospitalisation benefits
● Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

Job Scope

As the Restaurant Manager you’ll be responsible for the daily management of the restaurant whilst leading & developing your team. As a leader, you’ll be looked upon as a calming force when the heat’s on. On any given day you will be leading the team through busy service periods, crew training, proactively improving guest experience, managing food safety and food quality, managing inventory and restaurant financials as required.

We guarantee you will have lots of fun at work and not a single day is the same!

Guzman y Gomez

Guzman y Gomez (GYG) Mexican Kitchen is a dynamic chain of food and beverage restaurants dedicated to enhancing guest experiences with authentic, high-quality Mexican cuisine. Our passion lies in crafting delicious dishes using real ingredients, with processes such as 24-hour marinades and rigorous chip-tasting sessions. We prioritize freshness and authenticity, believing that the extra effort is always worthwhile. Our team, known as the #DreamTeam, is the backbone of our success in Singapore. From service crew to chefs and managers, we embody cheerfulness, positivity, and energy, delighting guests with warm welcomes and genuine smiles. If you share our values and enthusiasm, join us today!

Job Description

Benefits
These are just some of the benefits that come with working at GYG:

●Sign-up bonus of $2,000
●Staff referral programme of $500
●Attractive Salary $$
●Yearly Appraisals
●5 days work week and 2 days OFF, 44 hours
●Performance Incentives (quarterly)
●Rapid Career Growth
●Staff meals & discounted meals
●Various types of leave entitlements
●Outpatient & Hospitalisation benefits
●Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

Job Scope

The Assistant Restaurant Manager is responsible for the overall efficient and effective management and operation of the restaurant in the absence of the Restaurant Manager, including but not limited to operations, people management, customer experience and financial management.
 

We guarantee you will have lots of fun at work and not a single day is the same!

Accor Asia Corporate Offices

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.At Accor we believe that there is a place for everyone in the same way that our brands cater to all of our guests. That’s why we offer the greatest career opportunities, customer service skill training and the chance to work in the most diverse locations in the hotel, resort and hospitality industry.Every day we strive to make our guests Feel Welcome and our people Feel Valued.

Job Description

Company Description

At Pullman Singapore Hill Street – our world is your playground; where playfulness meets peak performance, creativity meets innovation, business meets success.

The 350-room hotel will feature a rooftop bar and executive lounge with sweeping views over Fort Canning, the Singapore River, and St Andrew’s Cathedral, along with a vibrant lobby, health and fitness centre and pool.

At Pullman Singapore Hill Street, we don't do ordinary. We challenge the status quo, redefine hospitality with seamless, fun, cool and smart interactions. #BELIMITLESS

Pullman is the high-end international brand of the Accor group, mainly targeted at cosmopolitan travelers who have wide connections and enjoy combining work and pleasure.

Accor is a world leading augmented hospitality group, with over 40 brands and more than 5,300 hotels all over the world. Come join us to make the world more welcoming, caring and inspiring.

Job Description

Summary

Responsible for preparation and presentation of all beverages in conformance to product and performance standards, maintaining of operating equipment’s, provide sound suggestions and up selling of food and beverage, and engaging guests in professional and friendly conversations.

Job Responsibilities

• In charge of the day to day running of the bar
• Prepare drink ingredients and mise-en-place
• Follow recipes and prepare beverages accordingly
• Serve and upsell beverages to guests
• Track and manage bar inventory
• Ensure compliance with health, safety, food handling, and hygiene standards
• Handle guests' feedback promptly
• Perform other duties as directed by the management

Qualifications

• Minimum 3 years of experience in a similar role to ensure competency in bar operations
• Ability to work effectively in a fast-paced environment while maintaining quality control

Additional Information

• 5-day Work Week.
• Duty Meals are provided.
• HEARTIST F&B Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses.
• Comprehensive Medical & Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.

Marriott International

Job Description

SHABESTAN PTE. LTD

Job Description

Job Duties

• Manage the daily operations of the restaurant.
• Supervise, train, and motivate restaurant staff.
• Prepare staff work schedules and shifts.
• Ensure excellent customer service and handle customer complaints professionally.
• Monitor food quality, presentation, and service standards.
• Maintain food safety, hygiene, and health regulations.
• Manage inventory, ordering, receiving, and stock control.
• Monitor restaurant sales, expenses, cash handling, and daily financial reports.
• Control food and labor costs and reduce unnecessary wastage.
• Coordinate with kitchen and service teams to ensure smooth operations.
• Check cleanliness and maintenance of the dining area ,kitchen, and facilities.
• Manage reservations, special events, and large group bookings.
• Ensure compliance with company policies and standard operating procedures (SOPs).
• Conduct staff meetings and provide performance feedback.
• Assist with recruitment and onboarding of new employees.
• Maintain good relationships with suppliers and coordinate deliveries.
• Monitor customer feedback and implement improvements.
• Prepare daily, weekly, and monthly operational reports.
• Ensure the restaurant meets sales and business targets.
• Handle emergencies and resolve operational issues quickly.
• Promote a positive, professional, and team-oriented work environment.

REQUIREMENTS

• Strong leadership and people skills with the ability to manage a team
• Excellent communication andcustomer service instincts
• Strong grasp of POSsystems, basic inventory, and staff scheduling tools
• Budgeting and financialmanagement
• Inventory and cost control
• Problem-solving anddecision-making
• Time management andorganizational skills
• Knowledge of food safety and hygiene standards
• Sales and marketing awareness

R. K. EATING HOUSE PTE. LTD.

Job Description

1. Job Responsibilities:

• Hire and train kitchen staff.
• Ensure that health and safety protocols are adhered to.
• Keep a meticulous record of income and expenses.
• Order ingredients in the correct quantities for the kitchen staff.
• Communicate with customers to receive feedback and manage complaints.
• Open and close the restaurant on time.

1. Job Requirements:

- Ready to work any shift.

- Need to work long term.

- Ready to work for public holidays & Sunday.

NAM KEE PAU PTE. LTD.

Job Description

Job Description & Requirements

The Manager is responsible for the profitability of the outlet. He/she performs outlet-level support functions including customer service, scheduling, day-to day operations, cashiering, loss prevention, maintenance, and back office support. He/she manages inventories, interacts with customers, wait staff and support employees to maximises revenue generation and enhance the customer experience. He/she oversees the recruitment, training, and motivation of staff. He/she maintains high standards of quality control, hygiene, health and safety in the dining area.

• Administer purchasing and receiving procedures.
• Analyse service quality and customer satisfaction.
• Conduct staff performance assessment process.
• Contribute to innovation process within own scope of work in the business unit.
• Facilitate compliance with legislative and regulatory requirements.
• Foster service innovation.
• Identify and establish internal and external stakeholder relationships.
• Implement loss/risk prevention.
• Lead team to implement change.
• Manage and implement business continuity plans.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage crisis situations.
• Manage food & beverage operations.
• Manage guest service.
• Manage site/outlet and equipment maintenance.
• Manage training.
• Managing the customer experience.
• Monitor income and expenses.
• Optimise workforce for service excellence.

Accor Asia Corporate Offices

Job Description

Company Description

Sofitel Bangkok Sukhumvit is a Green Globe-certified luxury hotel located in the vibrant heart of Sukhumvit where French elegance meets authentic Thai culture. Blending understated luxury with warm hospitality, the hotel offers an oasis of refinement amid the energy of Bangkok.

Our 345 rooms and suites are thoughtfully designed with a fusion of Thai accents and French art de vivre, providing guests with both comfort and style alongside sweeping views of the cityscape. Guests seeking an elevated stay can enjoy Club Millésime on the 31st floor, an exclusive lounge offering afternoon tea, evening canapés and panoramic views of Bangkok.

Dining is a highlight at Sofitel Bangkok Sukhumvit with signature experiences including Belga Rooftop Bar & Brasserie, serving modern Belgian cuisine, Bella Sera Restaurant for international flavors, Maison Mizuki whiskey and cocktail bar and Le Macaron for a refined French afternoon tea.

The hotel also serves as a premier destination for meetings and events, featuring 12 versatile venues across three floors - including a pillarless ballroom and state-of-the-art MICE-certified facilities.

At Sofitel Bangkok Sukhumvit, our Heartists embody passion, creativity and style, crafting unique moments that bring French elegance and Thai warmth to life for every guest.

Job Description

• Manage the Events function and sales activities to achieve revenue targets through business development, client acquisition, and account management.
• Build and maintain strong client relationships through sales visits, site inspections, proposals, negotiations, and post-event follow-up.
• Coordinate closely with operational departments to ensure smooth event execution, service quality, and client satisfaction.
• Lead and support the Events team in achieving departmental goals and delivering a high level of client service.

Qualifications

• Minimum 2-3 years of experience in hotel Sales & Events, preferably in luxury hospitality or large-scale conferencing and banquet operations.
• Strong leadership, people management, communication, and negotiation skills.
• Strong understanding of F&B, banquet operations, and event logistics, with a commercial mindset to drive revenue.

Additional Information

-

Lamyong and Seaview Resort Co., Ltd.

Job Description

SYLVAN Koh Chang, Trat (www.sylvankohchang.com)

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards

• Preserve excellent levels of internal and external customer service

• Design exceptional menus, purchase goods and continuously make necessary improvements

• Identify customers needs and respond proactively to all of their concerns

• Lead F&B team by attracting, recruiting, training and appraising talented personnel

• Establish targets, KPI?s, schedules, policies and procedures

• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork

• Comply with all health and safety regulations

• Report on management regarding sales results and productivity

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

Esquina is seeking a Restaurant Captain or Supervisor to join our big family. With an emphasis on a lively, modern and casual vibe that focuses on Spanish cuisine.

As the Restaurant Captain or Supervisor, you will be responsible for assisting the Executive Chef of the restaurant. You will be ensuring optimum service performance, exceptional guest service and maximum profitability of all functions.

Job Description

• Leading service operations

• Up-selling products based on your extensive product knowledge

• Building and maintaining relationships with guests

• Maintaining guest satisfaction levels by being proactive in service operations

• Assuring restaurant set up is complete and walkthrough is done before shift

• Improving procedures and systems

• Conducting basic training and ensure Standard Operating Procedures are adhered to 

Job Requirement

• At least 2 years as a Restaurant Captain or Supervisor in the F&B Industry.

• Good communication and customer service skills

• Working experience in a Casual restaurant is an added advantage.

• Able to work rotating shifts including weekends and public holidays

Apply Now! Come and join our team with an exciting and fulfilling career awaits!

We regret that only Singaporean/PR/LTVP+/Work Permit candidates will be considered.

Thank You

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

About us

Marguerite is awarded by Michelin with one star.  ⭐  

Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

                                                                                                    &

Housed within the Flower Dome at Gardens by the Bay. Hortus tempts with a host of sharing plates that celebrate the bright, fresh flavours of the Mediterranean. Vibrant salads, dips and home baked breads are perfect for grazing alongside heartier mains, tagines and rustic dishes straight off our wood fire grill. Housemade cakes, tarts and pastries entice through the day.

The Roles are Restaurant Captains / Supervisors

Job Description 

• Take guests through a magical dining experience from welcoming the guest at the front door, all the way through to saying goodbye at the end of the dining experience

• Ensure that the restaurant’s high standard in service, hospitality, hygiene, cleanliness and service systems are reliably always upheld

• Show appreciation to the guests by providing above and beyond hospitality to make their dining experience memorable

• Maintain a positive, self-motivated attitude towards changes, learning, work, tasks that you must complete and your colleagues

• Be supportive of your teammates and help them to complete their tasks and projects

• Takes initiative to support other teammates, creatively solve problems and go above and beyond for guests

• Be a reliable team member in your work and personal life

• Participate and contribute to meetings and training sessions

• Actively contribute to the company’s goals through completing tasks and projects at a high standard of quality and in a timely manner

• Any other appropriate duties and responsibilities as assigned. 

Job Requirement

• GCE ‘O’ Levels or WSQ Advanced Certificate in Food & Beverage Service or equivalent.

• At least 1 to 3 years of F&B experience as Captain / Supervisor in the Casual/ Western Restaurant or Hotel Industry.

• Able to handle all levels of customers 

• Strong communication, interpersonal, public relations, and management skills.

• Able to work independently and in a team

• Only Singaporeans

Benefits

• Basic Salary: $3,000 to $4,500 per month (based on experience)

• Staff Meals + Staff Benefits + Birthday Leave will be entitled.

• Comprehensive Medical & Dental Insurance Coverage

• 5 day’s work weeks

Apply Now to Join Us!

We regret that only short-listed candidates will be notified.

Thank You

The GMP Group

Founded in 1991, The GMP Group is a leading recruitment and HR solutions provider headquartered in Singapore, with a regional presence in Kuala Lumpur, Malaysia. With over three decades of industry experience, we partner businesses across diverse sectors to deliver tailored talent acquisition and workforce solutions.

Job Description

Responsibilities:

• Oversee daily operations across multiple F&B outlets, driving performance, profitability and guest satisfaction.

• Lead budgeting, cost control, forecasting and operational performance analysis.

• Manage, coach and develop outlet managers and operations teams.

• Ensure compliance with food safety, hygiene, workplace safety and licensing requirements.

• Oversee purchasing, inventory and vendor management to optimise costs and efficiency.

• Drive new outlet openings, menu launches, promotions and service improvements.

• Collaborate with stakeholders and implement corrective actions to ensure operational consistency and business growth.

Requirements:

• 8–10 years of F&B or hospitality experience, with at least 3 years in a GM or senior leadership role.

• Proven experience managing multi-outlet F&B operations.

• Strong leadership, communication, decision-making and commercial skills.

• Experience in budgeting, cost management and performance analysis.

• Good understanding of Singapore’s F&B market and customer trends.

• Able to thrive in a fast-paced, demanding environment.

Please state your availability, current and expected salary in the resume.

We regret that only shortlisted candidates will be notified.

GMP Technologies (S) Pte Ltd   |   EA Licence: 11C3793   |   Eddie Tang |   Registration No: R1221129

TBG (F&B) PTE. LTD.

Job Description

• Oversee the efficient operation of food and beverage outlets
• Manage, train, and mentor staff to ensure high levels of productivity, quality, and customer service
• Monitor the quality of food and beverages and ensure they meet the required standards
• Handle customer complaints promptly and professionally
• Ensure compliance with health, safety and sanitation standards
• Assist in the planning and development of menus, taking into consideration factors such as seasonal availability of ingredients and the likely number of customers
• Control stock and minimize waste
• Manage budgets, financial plans and control costs
• Organize special events and promotional activities

LeVeL33 Pte. Ltd.

LeVeL33, the World's Highest Urban Craft-brewery is a concept which presents an unparalleled dining experience complete with one of the best views of Singapore's Marina Bay and city skyline. Residing in the penthouse of Asia's best business address™, the Marina Bay Financial Centre (MBFC), LeVeL33 is the epitome of urban penthouse dining.

Job Description

Job Descriptions:
• Opening and closing of the bar.
• Bar operations, including ordering, preparation and inventory.
• Mix cocktails / house specialties and prepare beverages including coffee etc.
• Service guests at the Bar / Lounge area, and restaurant when required.
• Assist other team players to ensure the sequence of service.
• Assist manager in the efficient running of the day to day bar operations.

Job Requirements:
• Friendly & quick worker.
• Efficient interaction level and proficient in English language.
• Good interpersonal and communication skills.
• Good knowledge of wine, beer and alcohol.
• Can start immediately, be willing to work shift, weekends and public holidays.
• 1~2 years’ experience in F&B industry will be an added advantage.

Why Join Us?

• Be part of a dynamic and passionate hospitality team
• Gain exposure to both front-of-house operations and event management
• Opportunity to grow with the company
• Work in a vibrant and guest-focused environment
• $500 Sign on bonus
• 17.5 days of Annual leave
• 5 days work week
• We are offering an above market rate salary
• You will be entitled for various allowances (i.e. meal, uniform)
• Other benefits (i.e. sales incentives, employee discount, birthday voucher)
• Medical and Dental claims

Private Advertiser

Job Description

About the role

Leads day-to-day wine service, service standards, Wine team deployment and execution of the Club's wine programme.

Key responsibilities

• Lead daily wine service across the Club.

• Allocate Wine team responsibilities based on reservations, PDRs and events.

• Maintain high standards of wine presentation, glassware, decanting and temperature.

• Develop strong member relationships and personalised recommendations.

• Support the Head of Wine with wine-list development, tasting and purchasing.

• Monitor cellar organisation, stock levels, availability and high-value wines.

• Lead Sommeliers and conduct briefings, wine training and coaching.

• Host/support tastings, dinners and member wine events.

• Work closely with Kitchen on pairings and Operations on service.

• Resolve wine-service issues professionally.

About you

• Extensive sommelier experience in premium hospitality.

• Advanced international wine and service knowledge.

• Wine team leadership and cellar/inventory experience.

• Recognised professional wine qualification strongly preferred.

Private Advertiser

Job Description

About the role

Manages the Club's bar and beverage operations, beverage programme, member experience, inventory, cost control and Bar team performance.

Key responsibilities

• Lead daily bar operations and maintain staffing, stock and service readiness.

• Establish beverage service standards, recipes and operating procedures.

• Develop and review cocktails, signature drinks and the non-wine beverage offering.

• Build member relationships and provide personalised beverage recommendations.

• Lead, coach and develop the Bar team and conduct briefings/product training.

• Manage beverage inventory, ordering, stock counts, wastage and cost controls.

• Monitor margins, variances and controls over premium/high-value products.

• Maintain supplier and brand-partner relationships.

• Coordinate beverage requirements for restaurants, PDRs and events.

• Maintain hygiene, workplace-safety and responsible beverage-service standards.
  

About you

• Significant bar-management experience in premium hospitality.

• Strong cocktail, spirits and beverage knowledge.

• Proven people leadership and inventory/cost-management capability.

• Strong member-relations, communication and discretion.

AEGEANSEA PTE. LTD.

“ ALATI, or salt from the ancient Greek word ἅλας, takes great pride in serving only the freshest produce wild-caught by the hands of the fishermen at the Aegean Sea. Donning its traditional uniform of blue and white, the casual and comfortable restaurant with an ambiance reminiscent of Cyclades opened its doors for business on 30th September, 2015. Everything in the menu, from the meat to the pastry to the bread, are made painstakingly and meticulously by hand.”

Job Description

• Candidate must possess at least Primary/Secondary School/"O" Level in any field.

• Required language(s): English (fluent)

• At least 4 Years of working experience in the related field is required for this position.

• Preferably Junior-Executive specialized in Food/Beverage/Restaurant Service or equivalent.

• Responsible for the administration, service, and operation

• Responsible for the smooth operations to achieve good customer satisfaction

• Responsible for the enforcement of restaurant policies and procedures on a daily basis

• Responsible for maintaining a clean and wholesome ambiance in the outlet

• 5-day work week, split shift

• Sundays closed

• Meal allowance provided.

VAREL SINGAPORE PTE. LTD.

Job Description

About the role

We are looking for a hands-on and service-focused F&B Supervisor to support the day-to-day operations of our three outlets — Saga Bar, Vernacular Coffee, and Hathaway. You will play a key role in ensuring smooth and efficient service while maintaining high standards of food quality, beverage quality, guest experience, cleanliness, and hospitality. Working closely with the F&B Manager, hotel management, and culinary teams, you will supervise the F&B team during daily operations, support manpower planning and staff deployment, and ensure that each outlet delivers a consistent experience while maintaining its own unique identity.

Key responsibilities

• Supervise the daily operations of Saga Bar, Vernacular Coffee, and Hathaway, ensuring smooth and efficient service

• Lead and support the F&B team during shifts, providing guidance, coaching, and direction to ensure high standards of service and hospitality

• Assist with manpower planning, staff deployment, scheduling, and operational coverage across all three outlets

• Conduct pre-shift briefings and ensure team members are properly prepared for daily operations

• Ensure outlets consistently meet established standards for food quality, beverage quality, service, cleanliness, and presentation

• Monitor service flow and proactively address operational issues during shifts

• Support the F&B Manager in monitoring outlet performance, revenue, and operational targets

• Assist with food, beverage, labour, and operating cost control, including monitoring wastage and stock usage

• Support inventory management, stock replenishment, and proper stock control procedures

• Work closely with the culinary team to ensure menu items, recipes, portioning, and presentation are consistently maintained

About you

• Previous experience as an F&B Supervisor, Senior Captain, Team Leader, or similar supervisory role, preferably within a hotel, restaurant, bar, café, or multi-outlet environment

• Experience working across multiple F&B concepts or outlets is highly preferred

• Good knowledge of restaurant, bar, café, and hospitality operations

• Understanding of food and beverage cost control, inventory management, manpower planning, and operational procedures

• Strong leadership and people management skills, with the ability to guide and motivate a diverse team

• Excellent communication and interpersonal skills

• Guest-focused with a genuine passion for delivering memorable hospitality experiences

• Hands-on, organised, and able to remain calm and effective in a fast-paced environment

• Strong attention to detail and commitment to maintaining operational standards

• Able to work shifts, weekends, public holidays, and according to operational requirements

About us

At Varel Singapore, we don't just offer a place to stay—we create memorable hospitality experiences.

Commonwealth Concepts Pte. Ltd.

Commonwealth Concepts is a Singapore-based food & beverage group with over 15 unique and specialised brands under its wings. The group manages a spectrum of successful concepts spanning from fine dining restaurants like Bedrock and Fat Cow, to cafe & bistro such as The Marmalade Pantry, Kinki Restaurant + Bar and Oriole Coffee + Bar, to quick service restaurants like PastaMania and Kraftwich, and CIN CIN bar. Whilst serving different needs in our culinary landscape, each concept is conceived and actualised with the core vision of building brands that nourish the world. At Commonwealth Concepts, our passion for food is at the heart of the business. We continuously push boundaries in innovation to create new and modern concepts and amalgamating resources, and platforms to provide the best for our customers. Watch our corporate video here: https://www.linkedin.com/feed/update/urn:li:activity:6904703439339704320

Job Description

• Deliver quality customer service to all guests.
• Take reservations and enquire purpose of visit.
• Greet each guest promptly and courteously with good smile and body language.
• Present menu and share promotions, specials and items to customers.
• Take food and beverage orders, repeat orders to guests and inform guest of estimated time to serve.
• Oversee a team of servers who are assigned to his/her shift.
• Key orders in the Point-of-Sale system efficiently.
• Process payment and check bills promptly.
• Maintain cleanliness of the outlet.
• Assist manager by getting involved in planning and organizing of special events.
• Check food and beverage inventories and stocks in a consistent and accurate manner.
• Follow Food & Beverage Safety and Hygiene policies and procedures.
• Complete opening, operating, and closing procedures.
• Handle problem with cashier payments.
• Escalate guests complain to duty manager if unable to conduct service recovery.
• Implement plans to deliver excellent service for outlet.

Martino Agency

Job Description

We are looking for food and beverage supervisor who can direct and schedules kitchen, bar staff and food and beverage servers. During peak hours they may assist in seating or serving customers and ensure the cleanliness and general look of the dining room.

Responsibilities:

• Greet customers and answer their questions about menu items and specials
• Take food or drink orders from customers
• Relay customers’ orders to other kitchen staff
• Prepare food and drink orders, such as sandwiches, salads, and coffee
• Accept payments and balance receipts
• Serve food and drinks to customers at a counter, at a stand, or in a hotel room
• Clean assigned work areas, dining tables, or serving counters
• Replenish and stock service stations, cabinets, and tables
• Set tables or prepare food trays for new customers

Qualifications:

• Excellentsales skills
• Excellentcustomer service skills
• Goodcommunication skills
• Leadershipskills
• Proven human resource management skills such as training, motivation,
• Excellent organizational skills
• Knowledge of the products, services, sector, industry and local area
• Knowledge of relevant legislation andregulations

Martino Agency

Job Description

We are looking for food and beverage supervisor who is responsible forall of the business operations of a dining establishment. Duties typicallyinclude interviewing, hiring, training, scheduling and managing employees, aswell as overseeing inventory, including food and beverages, supplies and otherrestaurant equipment.

Responsibilities:

• Ensure exceptional customer service by training and coaching staff on proper service techniques, resolving customer complaints, and ensuring a positive dining experience.
• Maintains constant communication with and supports the Executive Chef;
• Analyses and monitors food and supply costs and revenue data on daily, weekly and monthly basis;
• Manages the guest dining reservation system;
• Receives and greets guests and assists with seating, ensuring that guests have a pleasant and memorable dining experience;
• Coordinates food service between kitchen and service staff;
• Monitoring the restaurant’s cash flow and settling outstanding bills;
• Reviewing customer surveys to develop and implement ways to improve customer service;

Qualifications:

• Relevant experience as F&B Supervisor or related role
• Excellent customer service skills
• Good communication skills
• Leadership skills
• Proficient in computer including POS systems, Word and Excel
• Professional appearance appropriate for a fine dining establishment
• Full time flexible hours are required 

Rakki Bowl

Job Description

Join Our Growing Team!

As our group continues to expand, we are looking for passionate and service-oriented individuals to join our F&B team.

The Restaurant Manager is responsible for leading the overall operations of the restaurant, ensuring operational excellence, exceptional customer service, high food quality, and full compliance with food safety and hygiene standards. This role also drives business performance through effective team leadership, cost control, supplier management, and continuous operational improvements.

• Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service.
• Ensure seamless coordination between front-of-house and back-of-house teams.
• Conduct opening and closing procedures in accordance with company SOPs.
• Monitor service standards, food quality, presentation, cleanliness, and overall dining experience.
• Ensure compliance with food safety, workplace safety, and hygiene regulations at all times.
• Review and improve operational workflows, SOPs, and service processes to enhance productivity and customer satisfaction.
• Resolve operational issues and customer complaints promptly and professionally.

• Deliver exceptional customer service and create a welcoming dining environment.
• Attend to customers' enquiries, feedback, and special requests in a professional manner.
• Monitor customer satisfaction and implement service improvement initiatives.
• Manage reservations, walk-in guests, table allocation, and seating arrangements to optimise restaurant capacity and table turnover.
• Oversee VIP reservations, private dining arrangements, and large group bookings to ensure a seamless guest experience.
• Support frontline operations during peak service periods whenever necessary.

• Lead, supervise, motivate, and coach service crew and supervisory staff.
• Conduct on-the-job training and ensure employees are well versed in company SOPs and service standards.
• Prepare staff schedules and optimise manpower deployment according to business needs.
• Monitor employee attendance, punctuality, grooming, discipline, and overall performance.
• Participate in recruitment, interviewing, onboarding, and retention of restaurant employees.
• Foster a positive, collaborative, and high-performance working culture.

• Drive outlet sales and profitability by identifying revenue-generating opportunities.
• Plan and execute promotional campaigns, marketing initiatives, and customer engagement activities.
• Encourage menu upselling and cross-selling to maximise average spending per customer.
• Monitor sales performance, promotional effectiveness, and customer trends, recommending improvement strategies where necessary.

• Work closely with the Head Chef and kitchen team to ensure timely food preparation and consistent quality.
• Support dessert and beverage preparation when operationally required.
• Ensure food preparation areas comply with food safety and hygiene standards.
• Coordinate between kitchen and service teams to ensure efficient order fulfilment and customer satisfaction.

• Build and maintain strong relationships with local and overseas suppliers.
• Conduct regular supplier performance reviews and negotiate competitive pricing, favourable credit terms, and volume rebates.
• Develop contingency supplier networks for critical ingredients to minimise operational disruptions.
• Analyse inventory consumption patterns and establish optimal stock levels to reduce food wastage and holding costs.
• Collaborate with the Head Chef to oversee inventory management and purchasing activities.
• Verify incoming deliveries against purchase orders and participate in stock audits to ensure inventory accuracy and minimise losses.

• Prepare and analyse daily, weekly, and monthly operational reports, including: Sales performance, Labour cost, Inventory and food cost, Promotional ROI, Customer feedback
• Monitor operating expenses and identify opportunities for cost optimisation.
• Ensure accurate cashiering procedures and POS reconciliation.
• Maintain proper operational documentation and compliance records.
• Coordinate with internal departments, vendors, and external stakeholders as required.
• Support management with operational improvement projects and business initiatives.

• Ensure full compliance with company policies, SOPs, food safety regulations, and workplace safety requirements.
• Maintain a clean, safe, and welcoming restaurant environment.
• Lead by example in upholding hygiene and sanitation standards.
• Ensure compliance with all relevant regulatory and licensing requirements.

• Support daily restaurant operations whenever required.
• Undertake any other duties and responsibilities assigned by Management that are commensurate with the role.

• Diploma or Degree in Hospitality Management, Business Administration, Food & Beverage Management, or a related discipline.
• Minimum 5 years of relevant restaurant operations experience, with at least 2 years in a managerial or supervisory role.
• Experience managing high-volume restaurant operations is highly preferred.
• Strong leadership and people management skills with the ability to motivate and develop teams.
• Excellent customer service, communication, and interpersonal skills.
• Strong problem-solving, decision-making, and conflict resolution abilities.
• Good understanding of restaurant financials, including sales, labour costs, food costs, inventory management, and budgeting.
• Knowledge of food safety, workplace safety, and hygiene regulations.
• Experience in supplier management, procurement, inventory control, and cost optimisation will be an advantage.
• Proficient in Microsoft Office applications and POS systems.
• Able to work on rotating shifts, weekends, and public holidays.
• Possess a valid Food Safety & Hygiene certification.
• A proactive, hands-on leader with a strong sense of ownership, adaptability, and commitment to operational excellence.

Four Seasons

Job Description

About Four Seasons

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

At Four Seasons Hotel Singapore, we create more than just stays – we craft meaningful, memorable experiences. Amidst the vibrant energy of the city, our Hotel is a calm sanctuary where discerning travellers find a true sense of home and place. Our thoughtfully designed environment, from lush gardens to serene, generous spaces, rejuvenates and inspires, allowing both guests and employees to thrive. As part of our team, you are not just filling a position. You are crafting meaningful moments, and contributing to a journey of discovery. Here, we value warmth, attention to detail, and the ability to anticipate needs before they are spoken – traits that define true luxury hospitality. Life at Four Seasons Hotel Singapore is authentic and full of purpose, just like the experience we deliver to every guest. If you have a sincere passion for creating meaningful moments and seek to grow in a setting where excellence is the standard, we invite you to join us and be part of something exceptional. Discover more at press.fourseasons.com/singapore

Bring Every Detail Together. Create Experiences That Matter.

As a Conference Services Manager, you will be the key link between our clients and the hotel, transforming event plans into seamless, memorable experiences.

From executive meetings and conferences to social celebrations and bespoke events, you will take ownership of the planning and coordination journey, ensuring every detail is thoughtfully considered and every team is aligned. You will work closely with clients to understand their vision, anticipate their needs and bring their expectations to life with care and precision.

Working across Catering, Food & Beverage, Culinary and other hotel departments, you will orchestrate the details that allow every event to feel effortless for our guests.

This role is ideal for a hospitality professional who thrives on ownership, enjoys bringing people and details together, and takes pride in creating experiences that leave a lasting impression.

• Take ownership of the end-to-end conference servicing journey, from event handover and planning through to execution and post-event follow-up.

• Build strong relationships with clients, understanding their objectives, preferences and expectations to create a personalised event experience.

• Conduct planning meetings, site inspections and pre-event discussions to ensure every detail is understood and thoughtfully coordinated.

• Prepare and manage Banquet Event Orders (BEOs) and ensure all event information is accurate, clear and communicated to the relevant teams.

• Coordinate closely with Food & Beverage, Culinary, Engineering, Housekeeping, Front Office and other departments to ensure seamless event execution.

• Lead event briefings and communicate key requirements, timelines, VIP details and special arrangements to all stakeholders.

• Be present during events to anticipate needs, resolve challenges and make real-time decisions, ensuring the experience remains seamless from start to finish.

• Proactively identify potential gaps or challenges before they arise and put solutions in place to ensure flawless delivery.

• Manage last-minute changes and special requests with flexibility and a solutions-focused approach.

• Follow up with clients after events, gather feedback and identify opportunities to further elevate the guest experience.

• Maintain accurate event records, schedules and relevant systems to ensure effective communication and operational continuity.

• Support the team in identifying opportunities to improve processes, enhance service delivery and elevate the overall conference experience and future business partnerships.

• Lead by example and contribute to a culture of collaboration, accountability and continuous improvement.

• Bachelor’s Diploma or Bachelor’s degree in Hospitality Management, Events, Business or a related discipline.

• Relevant experience in Conference Services, Catering, Banquets, Events or luxury hospitality.

• Strong understanding of event planning, conference operations and the end-to-end guest journey.

• Exceptional organisational skills and a meticulous eye for detail, with the ability to manage multiple events and priorities simultaneously.

• Confident communicator who can build strong relationships with clients and effectively influence and coordinate across departments.

• Proactive mindset with the ability to anticipate needs.

• Strong ownership and accountability

• Team player who enjoys bringing people together and creating alignment across different functions.

• Passion for creating seamless, personalised and memorable experiences for guests and clients.

• A growth mindset, curiosity and ambition to develop further within luxury hospitality.

• A culture built on mutual respect, offering a growing world of opportunities and an environment that supports the pursuit of excellence.

• Career growth opportunities.

• A strong, unique culture.

• Best-in-industry training.

• Complimentary stays at Four Seasons properties (subject to availability), with discounted meals.

• Paid holidays/vacation.

• Dental, medical, and life insurance.

• Employee service awards/Birthday Gift.

• Annual employee party/social and sporting events.

• Complimentary meals in a dedicated employee restaurant.

Schedule & Hours: This position requires one to work from Mondays to Fridays, 8.30 am to 6.00 pm, with the flexibility to work weekends and public holidays as business needs arise.

SUTL Marina Development Pte Ltd

ONE°15 Marina Sentosa Cove, Singapore is a waterfront lifestyle destination offering world-class marina facilities replete with a comprehensive range of exclusive club amenities. It is an unprecedented lifestyle destination with modern facilities including an infinity pool, fitness centre, members’ lounge, modern spa, tennis courts, 26 tastefully appointed rooms, as well as a selection of restaurants and bars. ONE°15 Marina Sentosa Cove is part of SUTL Enterprise Ltd, which is listed on the main board of the Singapore Exchange. Since its inauguration in 2007, the Club has won several international accolades including Best Asian Marina of the Year and the prestigious FIVE Gold Anchors Award.

Job Description

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 23 world-class brands comprising more than 7,600 properties and nearly 1.2 million rooms in 126 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 3 billion guests in its more than 100-year history, was named the No. 1 World’s Best Workplace by Great Place to Work and Fortune, and has been recognized as a global leader on the Dow Jones Sustainability Indices for seven consecutive years.

Job Description

As Director, Brand Food & Beverage (F&B) Concept Development Luxury & Lifestyle – Asia Pacific (APAC), you will lead the creative and bespoke arm of F&B brand development across Hilton's luxury and lifestyle portfolio in APAC, developing well-defined, one-of-a-kind F&B concepts that strengthen brand recognition, elevate the guest experience and create tangible value for owners.

You will conduct market research to determine regional suitability, competitive positioning, target audience and economic viability for each concept, and work closely with internal Architecture & Design, Operations and Technical Services teams to guide owners' project teams through every F&B-related decision. This is a hands-on role within a small, close-knit team: you will operate as an individual contributor delivering original creative work yourself, while also managing day-to-day tasks and priorities across the wider team. Excellent communication skills are essential, you will be a primary voice to owners, senior stakeholders and internal partners as well as to your own team.

WHY YOU’LL BE A GREAT FIT

You have these minimum qualifications:

• Degree in Interior Design, Hospitality, F&B Management or a related field, with significant hospitality or F&B experience.
• 7+ years of restaurant design or F&B concept development experience, including 4+ years in a senior creative or F&B design leadership capacity. Ideally in the luxury or lifestyle segment. 
• Demonstrated ability to translate brand strategy into distinctive, ownership-ready bespoke concepts.
• Strong knowledge of F&B operations, service techniques and current global F&B trends and concepts in the luxury and lifestyle space.
• Ability to think creatively and pair design ability with F&B operations experience.
• Ability to convey mood, narrative and brand story through the selection and use of imagery and materials.
• Excellent visual, written and oral communication skills, with the ability to interact with and influence senior stakeholders, present persuasively, and communicate clearly with a small, close-knit team.
• Comfortable operating as an individual contributor on a small team – equally capable of hands-on creative delivery and of managing day-to-day tasks and priorities for the wider team.
• Ability to deliver presentations in a concise, well-organized and persuasive manner.
• Strong project management skills, with the ability to manage multiple concurrent concepts under deadline pressure.
• Ability to adapt to extensive regional travel and schedule changes.
• Absolute discretion and confidentiality regarding sensitive ownership and brand information.
• Proficient in Microsoft Word, Excel and PowerPoint, Adobe InDesign or any other creative presentation tool.

It would be useful if you have:

• Experience in or knowledge of Restaurant Design.

• Experience in or knowledge of the luxury and lifestyle segment of the market.

• Global F&B operational management experience.

• Restaurant Front of House (FOH) service operations.

HOW YOU WILL MAKE AN IMPACT

Your role is important, and below are some of the fundamental job duties that make your work unique.

What your day-to-day will be like: 

• Strategically assess the project, market and guest profile before recommending the F&B concept strategy for a property. 
• Ensure concepts that are proposed are aligned with the regional F&B operations team and will drive strong commercial returns. 
• Develop well-defined, bespoke F&B concepts for luxury and lifestyle brands across pipeline, renovation and conversion hotels.
• Own the full creative arc of a concept – narrative, culinary and beverage direction, service ritual, mood and spatial storytelling – in partnership with Architecture & Design.
• Conduct and regularly refresh market research to determine regional suitability of concepts, competitive set, target audience and economic factors.
• Prepare and present detailed, ownership-ready F&B concept briefs to owners and their representatives.
• Identify and evaluate brand-relevant restaurant operators and concept partners, reviewing financial acumen and fit for business, and advise ownership accordingly.
• Evaluate and identify new business opportunities for additional bespoke concepts.
• Track progress and compliance of concept initiatives against the project board; determine working schedules and task completion dates based on project deadlines.
• Manage day-to-day tasks, priorities and workflow across the small F&B concept development team, keeping deliverables on track.

How you will collaborate with others:

• Ensure coordination among key stakeholders – Hotel Operations, Technical Services, Architecture & Design, in support of concept development and the design process.
• Build and maintain strong business relationships with senior owners, asset managers and operators, serving as the primary regional creative contact for bespoke F&B concept development.
• Contribute to brand standards review and updates in partnership with Brand Heads and F&B Operations.

What projects or deliverables you will take ownership of: 

• Direct and mentor supporting creative/design Team Member(s) in the execution of concept briefs, establishing work priorities, while remaining hands-on and personally delivering creative work as an individual contributor.
• Participate in Brand F&B Development special projects as team lead, keeping constituents updated on related activity.
• Assist the Senior Director F&B – APAC in achieving strategic and department goals, and support ad-hoc projects as needed.

Elitez Pte Ltd

Established since 2010, Elitez Pte Ltd is a strategic partner in operational projects, general recruitment and payroll management. With the single-minded focus by our founding team, we emerged as a market leader within the FMCG manpower sphere in 2013. There-on, we evolve ourselves to be a strategic partner in managing service-driven outsourced manpower teams.

Job Description

About the role

The Restaurant Manager is responsible for leading the overall operations of the restaurant, ensuring operational excellence, exceptional customer service, high food quality, and full compliance with food safety and hygiene standards. This role also drives business performance through effective team leadership, cost control, supplier management, and continuous operational improvements.

Six days weekly based on roster:

1. 1100hrs to 1500hrs;

2. 1730hrs to 2130hrs;

Key responsibilities

• Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service

• Ensure seamless coordination between front-of-house and back-of-house teams

• Conduct opening and closing procedures in accordance with company SOPs

• Monitor service standards, food quality, presentation, cleanliness, and overall dining experience

• Ensure compliance with food safety, workplace safety, and hygiene regulations at all times

• Lead, supervise, motivate, and coach service crew and supervisory staff

• Conduct on-the-job training and ensure employees are well versed in company SOPs and service standards

• Prepare staff schedules and optimise manpower deployment according to business needs

• Drive outlet sales and profitability by identifying revenue-generating opportunities

• Work closely with the Head Chef and kitchen team to ensure timely food preparation and consistent quality

About you

• Diploma or Degree in Hospitality Management, Business Administration, Food & Beverage Management, or a related discipline

• Minimum 5 years of relevant restaurant operations experience, with at least 2 years in a managerial or supervisory role

• Experience managing high-volume restaurant operations is highly preferred

• Strong leadership and people management skills with the ability to motivate and develop teams

• Excellent customer service, communication, and interpersonal skills

• Good understanding of restaurant financials, including sales, labour costs, food costs, inventory management, and budgeting

• Knowledge of food safety, workplace safety, and hygiene regulations

• Proficient in Microsoft Office applications and POS systems

• Possess a valid Food Safety & Hygiene certification

• Experience in Chinese cuisine

• Candidate must be willing to do OT, work on weekends, PH, weekdays and on roster.
  

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Adrian Chan| EA Personnel No: R2199063

Elitez Pte Ltd | EA License No: 16C8004

Marriott International

Job Description