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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.

PERSOL

From Sydney to Seoul, PERSOL connects the world of work across Asia-Pacific - building careers, and enabling a future where work works for everyone.

Job Description

Our client, a well-known company is looking for candidates for the position of Restaurant Manager.

RESPONSIBILITIES 

• Oversee and manage all aspects of daily restaurant operations, ensuring efficient operational procedures are established for new outlets.

• Monitor sales performance, labor costs, and food costs to drive revenue growth and optimize operational efficiency.

• Handle all front-of-house operations while delivering outstanding customer service.

• Manage inventory levels and purchase food ingredients to maintain uninterrupted restaurant operations.

• Ensure compliance with food safety and hygiene standards, thereby maintaining a safe dining environment.

• Support the recruitment, training, evaluation, and scheduling of staff to ensure seamless operations.

• Address customer inquiries and feedback promptly to enhance overall satisfaction.

• Perform various administrative duties, including documentation, record-keeping as assigned by management and communicating with stakeholders.

REQUIREMENTS 

• Minimum of relevant experience in the food and beverage industry, hospitality, retail, or customer service.

• Possession of FSC Level 3 certification is preferred.

• Strong teamwork and communication skills, coupled with a positive attitude and a willingness to learn.

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

EA License No.: 01C4394 (PERSOL SINGAPORE PTE LTD)

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOL Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolsingapore.com/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.
 

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

• Salary Package: Basic up to $4600 + AWS + VB

• Location: Central Region

• Listed MNC in Leisure industry

• Working hours: Rotating Shift

• Supportive Environment + Career Progression

Responsibilities:

• Supervise and train team members to maintain service standards

• Provide excellent food and beverage service to guests

• Recommend wines and perform wine pairing and decanting

• Handle cashiering and POS transactions accurately

• Monitor service flow, stock levels, and outlet cleanliness

• Resolve guest enquiries and ensure customer satisfaction

Requirements:

• Strong communication and interpersonal skills

• Service-oriented, proactive, and professional

• Experience in F&B or hospitality is a plus

• Minimum O-Level; Diploma in Hospitality advantageous
  

Seize This Opportunity!

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Justin Tan Ting Wey

Registration No: R25158041

EA Licence no.: 14C7121

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.

• Supervise and support staff to provide excellent customer service.

• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.

• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.

• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.

• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.

• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.

• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.

• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.

• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.

• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.

• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.

• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).

• Coordinate training schedules for staff and ensure compliance with internal training programs.

• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Marcys Restaurant Pte Ltd

Marcy’s is a bustling 60-seater Seafood bistro situated in a prime location along Duxton Rd. We are a dynamic group of individuals with a passion for genuine hospitality. We believe that true hospitality begins at home and we want to ensure that all staff feel a strong sense of belonging with a company that truly cares.

Job Description

Work Somewhere That Feels Alive

At Marcy’s, we don’t just pour drinks — we craft experiences. Our bar is intimate, warm, and always full of character. We’re looking for a bartender who loves the craft, thrives on good energy, and takes pride in making every guest feel seen and cared for.

If you’re curious about flavour, eager to learn, and enjoy connecting with people, this might be your perfect fit.

Marcy’s is a seafood bistro in Duxton, known for its bold yet comforting food that bridges Latin American and Southeast Asian influences. We celebrate creativity, generosity, and the art of making people feel at home.

Our bar is an essential part of that story, where signature cocktails meet classics done right, and where every night feels a little different, in the best way possible.

• Craft both house cocktails and timeless classics with consistency and care
• Learn our signature drinks — from the Southern Sirens (our oolong, elderflower spirtz to the Star of Magellan (our southern lights inspired martini) and make them your own
• Build knowledge of spirits, wine, and flavour balance
• Engage with guests at the bar and on the floor, creating an experience that feels personal and effortless
• Work closely with the team to keep service smooth, fast, and fun
• Aid with ordering, stock keeping and management
• Help maintain cleanliness, prep, and organisation across the bar

• Evening shifts only – no split shifts
• 44-hour work week – 5 days on, 2 days off
• Daily staff meal and late-night transport provided
• Performance incentives and recognition for excellence
• Ongoing training in cocktail craft, service, and wine
• A positive, supportive team that helps you grow
• A chance to progress within the Pleasure Craft Group

You have a genuine passion for drinks, people, and great service
You’re confident, warm, and naturally engaging
You’re curious about flavours and love learning
You thrive under pressure without losing your cool
You believe hospitality is about connection, not perfection

WANG DAE BAK PTE. LTD.

Job Description

Report and assists to the Restaurant Manager in day to day restaurant operation.

Supervise the Restaurant 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.

Assist in leading 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.

Act as a Manager in duty in the absence of the Restaurant Manager in the outlet.

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

Assist in communication within the outlet and to attend weekly outlet meetings fostering teamwork.

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 Restaurant / Outlet Manager.

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

Support activities and cooperation with the suppliers.

Assist in carrying out scheduled inventories of products and equipment.

Undertake reasonable tasks and secondary duties as appointed by the Restaurant 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 periodically.

KJM CURRY HOUSE & RESTAURANT PTE. LTD.

Job Description

The captain also takes initial beverage and food orders, delivering cocktails, beer and other beverages to the guests at the table. In the absence of a sommelier or wine steward, your job is to recommend particular pairings for specific food items and then decant bottles and serve the wine. This requires a complete knowledge of all of the items on the menu and any special items in order to help guests make their choices for the meal..

JOB REQUIRMENTS

Always greet and welcome guests promptly in a warm and friendly manner.

Always thank and give fond farewell to guests conveying anticipation for their next visit.

Assist guest with table reservation.

Assist guest while seating.

Ensure guest are serviced within specified time.

Has a good knowledge of menu and presentation standards.

Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.

Restaurant Captain Duties and Responsibilities:

• Always greet and welcome guests promptly in a warm and friendly manner.

• Always thank and give fond farewell to guests conveying anticipation for their next visit.

• Assist guests with table reservations.

• Assist guests while seating.

• Ensure guests are serviced within the specified time.

• Has a good knowledge of menu and presentation standards.

• Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.

• Able to answer any questions regarding the menu and assist with menu selections.

• Able to anticipate any unexpected guest need and react promptly and tactfully.

• Always applies service techniques correctly at all times, and serves Food & Beverage items with enthusiasm.

• Serve food courses and beverages to guests.

• Set tables according to the type of event and service standards.

• Record transactions/orders in Point of Sales systems at the time of order.

• Communicate with the kitchen regarding any menu questions, the length of wait, and product availability.

• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.

• Check with guests to ensure satisfaction with each food course and beverage.

• Responsible for clearing, collecting, and returning food and beverage items to the proper area.

• Maintain cleanliness of work areas, china, glass, etc. throughout the shift.

• Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 11 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

F&B Recruitment Drive - 4 August 2026 | Sign on Bonus $1500

Multiple roles available across F&B Department;

1. F&B Guest Services Officer (Restaurant)

2. F&B Guest Services Officer (Banquet)

3. F&B Guest Services Leader

4. F&B Executive (Restaurant)

5. Banquet Executive

6. Banquet Function Coordinator

7. Assistant Banquet Manager

8. Banquet Operations Manager

9. In-Room Dining Order Taker

10. Assistant Manager, JAAN by Kirk Westaway

11. Assistant Manager, Antidote Bar

DETAILS:

🗓 Date: 4 Aug 2026 (Tuesday)
⏰ Time: 11 am - 7 pm⁣⁣
📍 Venue: Skai Suites 2-4, Swissotel The Stamford

To register your interest: https://forms.cloud.microsoft/Pages/ResponsePage.aspx?id=kBHoPkuVZECOffEv12H9Ofnx530mAU1Nh6AVA0LuO61UM0VOQVdJVEdEMDBOMEc3WU5WSEY4OUNKNS4u

RED HOUSE AT THE WATERFRONT PTE. LTD.

Job Description

Responsibilities:

• Oversee the day-to-day operations of the restaurant
• Provide a high quality of service and deliver an excellent dining experience to all the guests
• Anticipate guest's needs, do follow up. When guests complete courses, remove cutleries & dishes. Present menu for desserts & upsell. Present check at the end of the meal.
• Respond to customer complaints professionally and provide service recovery
• Ensures tables are cleaned and re-set at the conclusion of each course
• Gather feedback to improve the customer’s experience
• Any other duties assigned by the management from time to time

Requirements:

• At least 1 year of management experience in the F&B industry
• Excellent communication skills and public relations
• Possess strong leadership and ability to manage service staff

ZI YEAN (REDHILL) RESTAURANT PTE. LTD.

Job Description

Greet dining patrons

-Take orders of food and drink from customers

-able to enter customer's order to POS system

-Convey special food requests to kitchen staff and bar personnel
-Deliver prepared food to customer
-Prepare tables for new guests

-Possess skills or qualifications that are related to hospitality

-Manage team of crews /waiter/waitress

-prepare Menu for seasonal request

-prepare sales report for GM

-able to communicate well with Kitchen

GAIA JAPANESE CONCEPT

Job Description

About the Restaurant

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.

This position as a Service Executive will report to Supervisor / Assistant Manager / Restaurant Manager.

This upcoming new restaurant is located at the central area of Singapore.

Job Responsibilities:

• Deliver top-notch customer service by providing a pleasant dining experience for guests
• Serve food in a timely and efficient manner
• Collaborate with kitchen team to ensure accurate order fulfilment
• Perform preparation, table set up and ensure the proper handling of all operating equipment
• Assist in ensuring smooth operation of the restaurant, including opening and closing procedures, taking orders, setting tables, and cleaning the restaurant
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Adhere to the compliance of sanitation and safety regulations
• Any other duties as assigned

Job Requirements:

• 1-3 years of relevant experience preferably in Fine Dining
• Prior experience working in a preopening team would be advantageous
• Possess strong knowledge in food (relevant cuisine) and beverage
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Japanese Concept for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

The Supreme HR Advisory Pte Ltd

Here at The Supreme HR Advisory, we pride ourselves on being a vibrant recruitment firm with strong Southeast Asia standing. We believe in customizing our services to your unique needs. We are dedicated, enthusiastic and we take innovative approaches in customizing our services. Our depth of experience enables us to understand each industry’s challenges and provide expert advice on hiring requirements. Our goal is to leverage on our local knowledge and global expertise to deliver high-quality candidates specifically matched to the requirements of each of our client.

Job Description

Working Location & Hours:

• Katong / Islandwide

• Monday - Sunday | 44 hours/week

Job Descriptions:

• Provide table service in a restaurant dining environment

• Greet and seat guests and manage dining flow

• Take food and beverage orders accurately and coordinate with kitchen team

• Ensure timely serving of orders and smooth service delivery

• Handle guest requests and service matters professionally

• Support service flow and coordination during peak periods

• Maintain service standards, table setup, and cleanliness

• Support daily restaurant operations and service activities

Career Progression 

Candidates with Assistant Manager potential may be considered for progression into higher operational roles based on performance

Requirements:

• Min 1 year F&B working experience, preferably in a restaurant setting. Preferably with food hygiene cert

Lester Ong Yu Xuan | Reg No : R26162868

The Supreme HR Advisory Pte Ltd | EA No. : 14C7279

TOWSENLY MFG & TDG (PTE.) LTD.

Job Description

Job Title: Supervisor – Frozen Food Industry

Location: Fishery Port Road

Employment Type: Full-time

Job Summary:

We are looking for a dedicated and physically demanding Supervisor

to join our frozen food company. The role requires working

in a cold room environment, overseeing daily operations,

and ensuring smooth workflow while reporting directly to

the Manager. Candidates with experience in the frozen food

industry are preferred.

Key Responsibilities:

• Supervise daily operations in the cold room and ensure

smooth workflow.

• Oversee receiving, storage, and dispatch of frozen

food products.

• Maintain proper cold room temperatures and ensure

food safety standards are met.

• Assign tasks and monitor work performance of team

members.

• Ensure adherence to health, safety, and hygiene

regulations.

• Assist in inventory control and stock checks.

• Report operational issues, staff performance, and

stock concerns to the Manager.

• Support the Manager in improving efficiency and

productivity.

Requirements:• Proven supervisory experience, preferably in the frozen

food industry.

• Ability to work in cold room conditions for extended

periods.

• Physically demanding and able to handle manual work when

required.

• Strong leadership, communication, and problem-

solving skills.

• Knowledge of food safety and handling procedures.

• Able to work independently and as part of a team.

Education & Experience:

• Minimum Secondary School education or equivalent.

• At least 3 years of experience in a similar supervisory

role, preferably in a frozen food or warehouse

environment.

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 the role

As General Manager, you will be responsible for the overall leadership and performance of the restaurant. You will oversee daily operations, lead and inspire both Front of House and Back of House teams, and ensure the delivery of outstanding service standards in line with our brand ethos.

Key responsibilities

• Lead, mentor, and develop a high-performing team across all departments

• Drive revenue growth while maintaining strict control over costs and profitability

• Deliver exceptional guest experiences and maintain strong service culture

• Manage financial performance including P&L, budgeting, and forecasting

• Oversee recruitment, training, and staff development

• Ensure compliance with health, safety, and regulatory standards

• Collaborate with senior leadership on strategy, marketing, and business development initiatives

• Maintain strong relationships with suppliers, partners, and stakeholders

About you

• Proven experience as a General Manager or senior leadership role in a premium or high-volume restaurant

• Strong commercial acumen with a track record of driving profitability

• Exceptional leadership and people management skills

• Deep understanding of food, beverage, and service standards

• Passion for hospitality and delivering memorable guest experiences

• Ability to thrive in a fast-paced, high-pressure environment

• Excellent communication and organisational skills

Benefits

• Competitive salary and performance-based incentives

• Opportunity to work within a dynamic and growing hospitality group

• Career development and progression opportunities

• A collaborative and forward-thinking work environment

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

Responsibilities:

• Assist customers to their tables.
• Explain how various menu items are prepared, describing ingredients and cooking methods.
• Inform customers of daily specials.
• Prepare checks that itemise total meal costs and sales taxes.
• Present menus to patrons and answer questions about menu items, making recommendations upon request.
• Remove dishes and glasses from tables or counters, and taking them to the appropriate area.
• Serve food and/or beverages to patrons; prepare and serve speciality dishes at tables as required.
• Stock service areas with supplies such as coffee, food, tableware, and linens.
• Do side duties as assigned on a daily basis by the Restaurant Manager or Shift Leader.

Requirements:

• Able to work on weekends and Public Holidays.
• Should possess preferably N/O Levels.

ARAVEST SG MARLIN PM PTE. LTD.

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Floor Manager, you'll play a key leadership role in ensuring the highest standards of cleanliness, presentation, and guest satisfaction across all guest floors. You'll support the Assistant Executive Housekeeper in managing the day-to-day operations of the Housekeeping department, supervising Floor Supervisors and Room Attendants to ensure guestrooms, corridors, and public areas meet Hilton's quality standards. You'll conduct room inspections, monitor productivity and service quality, coordinate with other departments to resolve guest requests promptly, and ensure compliance with health, safety, and brand standards. In the absence of the Assistant Executive Housekeeper, you'll assume responsibility for the guest floor operations, providing leadership and guidance to the team while maintaining exceptional service and operational excellence.

Job Description & Requirements

As the Floor Manager, you will be responsible for performing the following tasks to the highest standards: 

• Work closely with the Front Desk team to ensure correct room status at all times. 
• Maintain good communication with other departments. 
• Ensure the work at guest floor areas are according to the department’s procedures and that guest floor areas are clean and well maintained. 
• Deliver high quality service to guests. 
• Personally inspect VIP rooms. 
• Offer personalized service and assistance for regular and long stay guests. 
• Ensure guests’ needs and reasonable requests are met. 
• Seek opportunities to improve guest service consistently from guests’ comments. 
• Take appropriate action to resolve guests’ complaints promptly. 
• Ensure proper handling of lost and found items. 
• Responsible for key controls of guest floors and the master key control. 
• Supervise and control all guest floor operations, supporting and supervising the supervisors or captains in their work, and providing assistance if required. 
• Handle and record guest supplies including guest on loan items and conduct monthly inventories and related reports. 
• Manage the minibars in guestrooms, ensuring food and beverages are safe for consumption and keep revenue optimized. 
• Record and supervise the daily attendance of team members and outsourced staff. 
• Submit monthly room cleaning credit reports for guest floor team members and outsourced staff. 
• Train, motivate and evaluate team members. 
• Adhere by the hotel’s policies and procedures, Hilton code of business conduct, the hotel’s team member handbook, security and emergency policies and procedures. 
• Perform duties assigned by the Management team deemed necessary. 
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. 

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• Minimum of 3 years in supervisory positions in the Housekeeping department. 
• Good written and verbal skills. 
• Possess strong training, leadership and people management skills. 
• Guest oriented and able to confidently build and exceed service standards. 
• Strong interpersonal skills and possess an attention to details. 
• Possess quality improvement skills. 
• Good knowledge of all housekeeping areas, i.e. guest floor areas. 
• Actively listen to others and build on good ideas. 
• Effectively understand and utilize resources. 

Join an Award-Winning Workplace Culture

At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.

Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.

Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.

ZEYTOON PTE. LTD.

Job Description

JOB DUTIES

• Prepare and restock bar supplies such as glassware, ice, garnishes, mixers, and beverages.
• Preparing basic drinks and beverage ingredients.
• Maintain cleanliness of the bar area, counters, equipment, and storage areas.
• Wash and polish glasses, utensils, and bar equipment.
• Replenish stock and monitor inventory levels, reporting shortages when needed.
• Receive and organize deliveries of beverages and bar supplies.
• Collect empty glasses and clean tables in the bar area.
• Follow food safety, hygiene, and sanitation standards.
• Handle waste disposal and recycling according to company procedures.
• Provide friendly customer service by greeting guests and responding to basic requests.
• Support bartenders during busy periods to ensure efficient service.
• Follow responsible alcohol service policies and comply with health and safety regulations.
• Assist with opening and closing duties, including setting up and securing the bar.
• Operate the point-of-sale (POS) system or process payments when required.
• Perform other duties assigned by supervisors to support daily bar operations.

SUSHIRO GH SINGAPORE PTE. LTD.

Job Description

Job Types: Full Time

Timing/Shifts: 6 Day Week

📌 Earning up to Gross $5000
📌 44 Hours/ week (OT Claimable)
📌 AWS + VB
📌 Attractive Medical Benefits and etc.

Key responsibilities

• Responsible for daily smooth and efficient performance and operation of the restaurant

• Provide leadership in cultivating, guiding and coaching staff in providing excellent service experience to all customers consistently

• Conducting daily/weekly roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc.

• Ensuring food preparation and cooking are in accordance to company's standard operating procedures

• Handle escalated customer's complaints promptly, professionally and report issues to the higher authority

• Operating and providing training of the existing POS system and ordering system etc.

• Responsible for the restaurant to meet or exceed standards in food quality, safety and cleanliness

• Handle the outlet administrative duties and submit all necessary records and paperwork to the corporate office on time

• Provide coaching and responsible for staff training and development and monitoring of staff performances as well as roster planning

• Enforcing discipline and ensuring proper conduct of all staff whereby create a high level of morale amongst the staff in outlets

About you

• Maintaining Standard Operating Procedures for the restaurant operations

• Responsible for conducting monthly stock check and replenishing of all inventories

• Responsible for the maintenance of critical standard: holding times, service speed and quality, raw and furnished product quality at all times

• Responsible for maintaining proper sanitation, hygiene standards in kitchen and maintain effective store presentation

• Responsible for the restaurant opening and closing cleaning and washing activities

• Ensuring licensing, safety, hygiene, health, cleanliness, sanitation standards are in strict compliance with legislation and guidelines

• Ensuring appropriate staffing levels are maintained to an optimum level for customer satisfaction whilst within budget guidelines

• Prepare monthly report in relation to the restaurant performance

Requirements:
✔️ Relevant working experience in similar roles in the F&B Industry, able to handle non-halal food preparation

✔️ Strong leadership quality wit excellent communication interpersonal skills

✔️ Able to work rotating shift, weekends and public holidays, may require working long hours

✔️ Can-do attitude, driven, passionate about work and team player

NUVE CITY PTE. LTD.

Job Description

Company Overview

NuVe Group is a collection of curated hotels offering iconic lifestyle hospitality for modern travelers, enabling guests to connect with local culture and community.

Job Summary

As a Bartender at the Hotel Lobby Bar, you will deliver exceptional beverage service and create a warm, engaging experience for every guest while maintaining cleanliness and supporting smooth bar operations.

Responsibilities

• Prepare and serve classic and house cocktails, wine, beer, and non-alcoholic beverages accurately to specification
• Provide friendly, attentive, and confident guest service to enhance the customer experience
• Engage guests by recommending drinks and fostering a welcoming bar atmosphere
• Maintain cleanliness and organisation of the bar, tools, and workstations to uphold hygiene standards
• Manage bar stock by restocking supplies and monitoring basic inventory levels
• Follow responsible service of alcohol policies and comply with local regulations to ensure safe service
• Process POS transactions accurately and efficiently to support smooth operations
• Collaborate with floor staff and management to coordinate service and resolve issues promptly
• Open and close the bar following established procedures to ensure readiness and security

Preferred competencies and qualifications

• Previous bartending experience preferred but not essential
• Strong knowledge of spirits, cocktails, and bar service fundamentals to support quality beverage preparation
• Confident communication skills to interact effectively with guests and team members
• Ability to remain calm and efficient in a fast-paced environment to maintain service quality
• High personal standards for cleanliness, consistency, and presentation to uphold brand image
• Team-oriented mindset with a positive, professional attitude to contribute to a supportive work environment
• Flexible availability including evenings, weekends, and public holidays to meet operational needs

Other Information

What We Offer

• Competitive rate plus incentives and allowances
• A supportive, professional team environment
• Training and development in cocktails, service, and hospitality
• A fun, high-energy workplace where personality is valued

Accor Lounge

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

Accor is in a partnership with one of the World's Leading Airlines, to manage the Lounge operations located in Changi Airport. We are seeking a proactive and service-oriented Food & Beverage Executive to support daily operations in our dining area. The role focuses on ensuring buffet lines are consistently replenished and tables are promptly cleared and reset, maintaining a clean and welcoming environment for all guests.

Key Responsibilities

• Monitor and replenish buffet stations to ensure consistent food availability and presentation.

• Clear used dishes, cutlery and glassware from tables efficiently 

• Reset tables quickly and neatly for the next guests.

• Maintain cleanliness and hygiene standards in the dining and buffet areas.

• Assist guests with basic inquiries and provide excellent customer service.

• Report any maintenance or safety issues to the supervisor promptly.

• Assist in stock control and proper storage of food and beverage supplies.

• Comply with food hygiene, safety, and handling regulations.

• Assist with setup and closing duties for buffet service.

Qualifications

• Previous experience in a restaurant, hotel, or lounge setting preferred.

• Strong attention to detail

• Ability to work efficiently in a fast-paced environment.

• Basic communication skills and teamwork 

• Willingness to work flexible hours, including weekends and holidays.

• Must be able to stand for long periods and carry trays or dishes.

Additional Information

• 5 day work week

• 44 hours per week

• Eligible for overtime allowances

• Morning and afternoon shift on rotational basis OR permanent night shift

• Uniform and training provide

• Group medical and insurance coverage

• Travel-related perks

The Other Room Pte Ltd

Job Description

THE OTHER ROOM~ASIA'S 50 BEST BARS

A secret bar hidden within the Marriott Tang Plaza Hotel, with more than 300 spirits finished in casks for the bar’s use. These find their way into a lively list of classics and classics-with-a-twist arranged by date, such as the ‘Reversed Gin & Tonic’. There's also a list of rare ‘Vintage Cocktails’ and a tapas selection available all night.

• 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.

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.

JOBSTATION SERVICES PTE. LTD.

Job Description

Working Hours: 6 days

Job Description:

• Welcome and engage guests in a friendly and professional manner.
• Ensure every guest receives prompt, attentive, and high-quality service.
• Handle customer feedback, complaints, and special requests effectively.
• Maintain a clean, comfortable, and welcoming dining environment.
• Supervise and coordinate servers, cashiers, and other front-of-house staff during shifts.
• Assign daily duties and monitor staff performance.
• Train new employees on service standards, restaurant procedures, and menu knowledge.
• Motivate team members to achieve excellent customer satisfaction.
• Conduct opening and closing shift procedures.
• Ensure tables, dining areas, and service stations are properly prepared.
• Monitor food and beverage service to ensure accuracy and timely delivery.
• Coordinate with the kitchen to maintain efficient workflow.
• Ensure compliance with hygiene, food safety, and company SOPs.
• Assist with POS operations and payment processing when required.
• Verify bills and ensure accurate transactions.
• Monitor inventory of front-of-house supplies and report shortages.
• Prepare shift reports and communicate operational issues to management.
• Ensure compliance with workplace safety, hygiene, and food handling regulations.
• Enforce company policies and operational procedures.

Job Requirements:

• Minimum 2–3 years of experience in restaurant operations.
• At least 1 year of supervisory or team leadership experience is an advantage.
• Strong leadership, communication, and interpersonal skills.
• Excellent customer service and problem-solving abilities.
• Ability to work in a fast-paced environment.
• Flexible to work shifts, weekends, and public holidays.
• Basic computer and POS system knowledge.

Sushi-Tei Pte Ltd

Sushi Tei – Where pristine culinary skills and incisive expertise with an innate appreciation of nature come together to inspire and enhance the experience of true Japanese dining.

Job Description

• Responsible for efficiency and profitability functions of all phases of the restaurant.
• Work closely with the Management and Group Kitchen Manager and Kitchen Manager
• in reviewing of menus and highlighting popular dishes, as well as eliminating less popular dishes.
• Carry out Food and Beverage-related projects assigned.
• Review competitors’ sales promotions and discuss with Group Kitchen Manager
• and Kitchen Manager on new popular items served in other restaurants.
• Feedback to management on operation requirements, setbacks, sales and
• general progress of operations.
• Perform confirmation and annual appraisal for all rank and file.
• Ensure that all levels of staff are informed of new special promotions or new items
• in menu.
• Ensure smooth operations and services at the restaurant and enforce discipline.
• Handle all feedback pertaining to the restaurant and highlight to management.
• Responsible for safekeeping and banking in of daily sales.
• Maintain and adhere to 5S standards.

RASA KAMPUNG PTE. LTD.

Job Description

Job Summary

We are looking to hire a customer-oriented F&B Supervisor to ensure that the kitchen operations run smoothly.

Responsibilities

• Oversee restaurant staff activities to maintain efficient daily operations and achieve service excellence
• Expedite customer orders promptly to enhance dining experience and reduce wait times
• Maintain positive working relationships with suppliers to support a smooth and reliable supply chain
• Identify and implement cost-saving measures to reduce operational expenses without compromising quality
• Conduct regular kitchen inspections to ensure hygiene and sanitation standards comply with health regulations
• Oversee food preparation, presentation, and storage to ensure compliance with food health and safety regulations
• Engage with dining customers to assess food quality and service satisfaction and address concerns proactively
• Monitor inventory levels to maintain adequate stock of food supplies and restaurant essentials, preventing shortages
• Manage restaurant cash flow and settle outstanding bills accurately to ensure financial accountability

Requirements

• Proven experience working as a supervisor in the hospitality industry
• Ability to work effectively in a fast-paced environment
• Ability to stand for extended periods

NEXUS MANAGEMENT SERVICES PTE. LTD.

Job Description

Roles and Responsibilities

Supervise and coordinate pantry staff and daily pantry activities
Ensure proper food preparation, portioning, and presentation standards
Maintain cleanliness, sanitation, and food safety compliance
Monitor and control inventory levels; place orders as needed
Inspect food quality and freshness
Train and mentor pantry team members
Ensure adherence to company policies and health regulations
Handle customer requests and resolve complaints professionally
Assist in menu planning and cost control measures
Maintain proper storage of food and supplies

F&B Supervisor - Bt Timah

* Oversee daily operations: Ensure smooth opening/closing, efficient food preparation, and fast service.

* Supervise staff: Assign tasks, train employees, and maintain teamwork and discipline.

* Maintain food quality & hygiene: Follow safety standards, ensure cleanliness, and check food quality.

* Handle customers & stock: Manage customer service, monitor inventory, and oversee cash transactions

Production Supervisor - Pandan Loop
-supervise / co-ordinate staff, assign tasks, monitor performance
-monitor schedules, output, organise resources
-quality checks / compliance
-ensure work place safety protocols compliance
-identify / resolve problems to minimise downtime
-implement quality practices, reduce waste, improve efficience
-track production metrics, prepare reports

Requirements:

• Food Hygiene Cert
• -GCE N Level

• PC literate ( Excel / Powerpoint )

Salary up to $2300 per month

whatsapp Grace 87•••790

WU FU (CHOA CHU KANG) PTE. LTD.

Job Description

Company Overview

Wu Fu operates food stalls and coffee shop outlets across Singapore, focusing on delivering quality food and excellent customer service through dedicated teams and operational excellence.

Job Summary

Wu Fu seeks a motivated F&B Supervisor to lead daily operations, ensure food quality and hygiene, manage staff, and drive customer satisfaction across multiple outlets.

Responsibilities

• Supervise and coordinate daily operations of food stalls and coffee shop outlets to ensure smooth workflow and service excellence
• Lead, train, and motivate service and kitchen staff to enhance team performance and customer experience
• Monitor and maintain food quality, cleanliness, and customer service standards consistently
• Track stock levels and place timely orders with suppliers to avoid shortages and waste
• Manage staff scheduling and attendance to optimize workforce efficiency and coverage
• Address customer feedback and resolve operational issues promptly to maintain satisfaction
• Ensure compliance with Singapore Food Agency (SFA) regulations and company Standard Operating Procedures (SOPs) to uphold safety and quality standards
• Perform cashier duties and oversee daily sales reconciliation as needed to ensure accurate financial records
• Maintain workplace safety and food hygiene standards to provide a safe environment for staff and customers
• Support management in achieving sales and operational targets through effective outlet management

Required competencies and certifications

• Valid WSQ Food Safety Course Level 1 certificate or willingness to obtain one to ensure compliance with food safety standards
• Ability to work independently and manage pressure in a fast-paced environment to maintain operational continuity
• Willingness to work weekends, public holidays, and rotating shifts to meet business needs

Preferred competencies and qualifications

• Leadership skills demonstrated by successfully leading and motivating teams to achieve operational goals
• Communication skills to effectively interact with staff and customers, facilitating smooth operations
• Problem-solving and organisational skills to address operational challenges and optimise processes
• Bilingual proficiency in English and Mandarin to communicate with diverse customers and staff, enhancing service delivery

Other Information

Benefits

• Competitive salary package
• Annual Leave and Medical Leave in accordance with the Employment Act
• Staff meals provided
• Performance-based salary review

Working Hours

• 6-day work week
• Rotating shifts according to operational requirements

McDonald's Singapore

McDonald's opened its first restaurant in Singapore in 1979 and now serves over 70 million customers annually across 151+ restaurants islandwide. For over 40 years, our brand has been an integral part of the local community, bringing people together to enjoy feel-good moments over their favorite food.

Job Description

You Make It Great! Great Start Great Future.  

At McDonald's, we're a big fan of passion. If you've always dreamt of running a restaurant, we'll gladly show you the way to lead and operate a food business like a seasoned entrepreneur. And when you get there, we'll get you ready for even bigger roles at one of the world's largest food service companies. You're gonna be great here!

As a Floor Manager, you will learn to

Shape the future of McDonald's

• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Assist and drive recruitment, training, and marketing campaigns

We are looking for people who have

• N Level , O level ,  Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results

Able to work on weekends and public holidays (Minmum 16 hrs per week)

SHUN FENG ROASTED PTE. LTD.

Job Description

Our company is a F&B industry which serves traditionally prepared steamed, roasted chicken/duck/pork as its signature products.
Job Description:

• Assist Operations Manager to manage daily operations on site.
• Assist Operations Manager to plan manpower for operations.
• Assist with the development of in-house training.
• Implement standard procedures for cleaning tools and equipment maintenance.
• Manage supply of cleaning materials.
• Place orders to maintain stock levels.

Min requirements:

1. Must be Singaporean
2. Education level min secondary school.
3. Able handling relevant administrative matters relating to daily operations and business development.
4. Patient and friendly to the customers.

SAFFRONSIPS PTE. LTD.

Job Description

Role overview

We are looking for an experienced and hands-on Restaurant Manager to take full charge of daily operations. You will report directly to the Company Directors and will have complete operational authority over the kitchen, service floor, delivery platforms, staff and compliance functions.

Key responsibilities

• Operations management
• Oversee all daily kitchen and front-of-house operations to the highest standards of food quality, service and cleanliness
• Manage all food delivery platforms (Deliveroo, GrabFood, AllinPay, Foodpanda) and ensure timely fulfilment
• Handle catering bookings, corporate events and group orders
• Ensure full compliance with NEA, SFA, MOM Employment Act and HDB licensing requirements

Staff management

• Recruit, train and supervise all kitchen and service staff
• Manage staff schedules, attendance records and monthly payroll inputs
• Conduct performance reviews and maintain a positive team environment

Customer service

• Ensure exceptional dining and delivery experiences for all customers
• Handle customer feedback, complaints and service recovery promptly

Financial and inventory management

• Monitor daily sales, control food costs and prepare weekly operational reports for Directors
• Manage supplier relationships, place orders and control inventory levels
• Oversee daily POS (AllinPay) reconciliation and cash handling

Marketing

• Manage the restaurant's social media presence and online platforms
• Plan and execute promotional events and special offers

Experience

• Minimum 3 years of experience in restaurant management or F&B operations management
• Proven track record of managing a team of 10 or more kitchen and service staff
• Experience with food delivery platform management is preferred
• Familiarity with Singapore F&B regulations (NEA, SFA, MOM) is an advantage
• Knowledge of North Indian or Asian cuisine is an advantage, but not required — full training on our menu and operations will be provided

Skills and qualifications

• Strong leadership, communication and people management skills
• Solid understanding of restaurant financials, budgeting and cost control
• Experience with POS systems and restaurant management software
• Ability to work flexible hours including evenings, weekends and public holidays
• Good problem-solving skills and ability to manage pressure during peak service
• Relevant qualification in hospitality, F&B management or business administration is an advantage — candidates with equivalent experience and no formal degree are equally welcome to apply

Amara Sanctuary Sentosa

Proudly Singapore-owned and managed, Amara is a collection of upscale hotels in international gateway cities. Amara Hotels are strategically located in vibrant urban areas that are rich with character and colour, while Amara Resorts are nestled in nature and tranquillity. Whether staying at an Amara Hotel or Amara Resort, guests become deeply connected to their surroundings. A people-centred approach ensures that guests leave feeling like family, with everlasting memories.

Job Description

Job Responsibilities:

• Meet and ascertain guests requirement for their events, with representative from Catering Sales.

• Conduct and enforce all pre-event checks and control procedures.

• Attend BEO meeting, brief the Banquet team on the event programme and menu and ascertain they are familiar with it.

• Provide fast and effective solutions to resolve any operations or service gaps.

• Conduct daily inspection on storage areas for cleanliness and working conditions using established checklist.

• Handle manpower deployment, recruitment, welfare, staff grievances and disciplinary issues.

• Performs any other duties as assigned by management.

Job Requirements

• Maintain highest standards of professionalism, ethics, grooming and attitude towards Associates, guests, suppliers and other clients.

• Strong communication, customer service and interpersonal skills.

• Good leadership skills.

• Good knowledge and enforcement of liquor and food service laws.

• IT proficient in MS Office applications and Hotel systems.

• Strong team player.

• Ability to multi-task and solve problems in a demanding environment.

• Costing ability

• Food Hygiene certificate

• Willing to work long hours and on weekends/PH

• Ability to relate to and manage large crowds.

For Singaporean applicants only.

Employability Partner: NTUC e2i (Employment and Employability Institute)

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

Company Overview

PAUL Bakery is a global leader in retail baking with over 125 years of history, operating more than 530 bakeries in France and 29 countries. We offer career growth opportunities in Singapore and ASEAN with competitive compensation and benefits.

Job Summary

Lead daily bakery operations and team management to deliver excellent guest service, achieve revenue targets, and maintain high standards of cleanliness and efficiency in a fast-paced environment.

Responsibilities

• Lead daily bakery operations including opening and closing procedures to ensure smooth workflow and team coordination
• Induct, mentor, and train junior staff to enhance their skills and achieve high guest satisfaction
• Recommend and up-sell menu items and inform guests of promotions to drive revenue growth
• Develop and implement customer service action plans to improve service quality
• Optimize resource use and minimize wastage through effective operational planning
• Deliver prompt and excellent customer service to guests, addressing their needs proactively
• Foster a collaborative and high-performing team culture to boost staff morale and productivity
• Strategize manpower planning to meet operational demands within budget constraints
• Manage guest complaints with empathy and provide effective service recovery solutions
• Oversee the smooth launch and integration of new food and beverage products
• Maintain restaurant cleanliness and hygiene standards consistently
• Plan manpower deployment efficiently to support operational requirements

Preferred competencies and qualifications

• Diploma in any field
• At least 3 years of relevant experience including team management
• Strong communication, interpersonal, leadership, and organizational skills
• Ability to perform effectively in a fast-paced environment
• Willingness to work 5 days rotating shifts including weekends and public holidays
• Business and financial acumen to support profitability targets is advantageous

Other Information

• 5 DAYS WORK!
• ATTRACTIVE BENEFITS!
• Please send your resume to ••••@paul-singapore.com to apply

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

Company Overview

PAUL Bakery is a global leader in retail baking for over 125 years, operating more than 530 bakeries in France and 29 countries. We offer career growth opportunities in Singapore and ASEAN with competitive pay and benefits including medical, meal allowance, and laundry reimbursements.

Job Summary

Deliver exceptional guest service by managing daily outlet operations, leading and training staff, maintaining cleanliness and inventory, and ensuring compliance with company policies to enhance customer satisfaction and operational efficiency.

Responsibilities

• Engage professionally with guests, colleagues, and other departments to foster positive interactions and seamless service delivery
• Recommend and upsell specialty products to guests to increase sales and enhance guest experience
• Manage ordering, inventory, stationery, and stock control for daily outlet operations to ensure availability and reduce waste
• Inspect tables, glassware, and service stations for cleanliness, damage, and equipment functionality to maintain high hygiene standards
• Present bills and process guest payments accurately using the Food & Beverage Operational System (POS)
• Train outlet staff on service standards, product knowledge, and operational procedures to maintain consistent quality
• Ensure the service team complies with company policies and procedures to uphold operational standards
• Address and resolve customer complaints and feedback promptly to maintain guest satisfaction
• Complete handover, closing, and opening procedures for each shift to ensure smooth transitions
• Maintain outlet cleanliness throughout operating hours to provide a welcoming environment
• Maintain thorough knowledge of menu items and presentation standards for food and drinks to support staff and guests
• Perform additional duties as assigned by the reporting manager and Operations Director to support outlet operations

Required competencies and certifications

• Prior experience in Food & Beverage to effectively manage outlet operations and guest service
• Ability to operate Food & Beverage Operational System (POS) to process guest transactions accurately
• Capability to work flexible shifts including weekends, holidays, and overtime as required for operational coverage

Preferred competencies and qualifications

• Interest in service to deliver attentive and guest-focused experiences
• Proactive approach to anticipate and address operational needs and guest requests
• Strong time and task management skills to prioritize duties and meet operational demands
• Attention to detail and leadership ability to guide and motivate the service team

Other Information

• 5 days work week
• Attractive benefits including medical coverage, meal allowance, and laundry reimbursements
• Please send your resume to ••••@paul-singapore.com to apply

Odem Group Private Limited

Job Description

Job Responsibilities

• Supervise daily operations to ensure smooth and efficient functioning of the restaurant.
• Ensure exceptional dining experiences by maintaining high standards of service and addressing guest feedback.
• Recruit, train, schedule, and manage FOH and BOH staff, fostering teamwork and professional growth.
• Collaborate with chefs and sommeliers to optimize the menu, pairings, and special offerings.
• Oversee inventory levels, monitor stock, and coordinate with suppliers for high-quality ingredients and supplies.
• Ensure adherence to health, safety, and food hygiene regulations, as well as licensing requirements.
• Monitor budgets, control costs, and drive profitability by analyzing financial reports and managing expenses.
• Organize and oversee private dining events, promotions, and seasonal menus to enhance customer engagement.

Job Requirements

• Bachelor’s degree in hospitality management, business administration, or a related field is preferred.
• Proven experience as a restaurant manager or in a supervisory role in a fine-dining establishment.
• Strong understanding of Korean cuisine, culture, and fine-dining service standards.
• Excellent leadership, communication, and problem-solving skills, with a customer-first mindset.
• Ability to work in a fast-paced environment, including evenings, weekends, and holidays.
• Proficiency in restaurant management software, POS systems, and financial reporting tools.

SELERA BONDA PTE. LTD.

Job Description

Job Summary

Plan, lead, and oversee restaurant operations to ensure compliance, quality service, and efficient workflow. Manage staff training, supplier relations, stock levels, hygiene standards, customer satisfaction, reporting, and financial controls to drive smooth restaurant performance.

Responsibilities

• Plan and delegate work duties to staff to ensure compliance with restaurant business standards
• Lead and oversee staff to maintain smooth restaurant operations
• Train new employees based on their abilities and skills to enhance team performance
• Maintain strong relationships with suppliers and vendors to ensure timely procurement
• Inspect food and beverage stock levels and restock promptly to avoid shortages
• Conduct kitchen inspections to ensure proper hygiene and safety standards are upheld
• Monitor guest satisfaction by ensuring high-quality food service delivery
• Resolve customer complaints professionally to maintain positive guest experiences
• Prepare daily operational reports and present findings to higher management
• Manage outstanding bills and cash flow to maintain financial accuracy and control

Preferred competencies and qualifications

• Bachelor's degree in Business Management or Hospitality related field
• Prior work experience as a Restaurant Manager or similar hospitality role
• Professional certification as a Certified Restaurant Manager (advantageous)
• Demonstrated leadership skills in previous roles
• Ability to maintain a positive work environment
• Excellent verbal and written communication skills
• Strong sales skills
• Customer-oriented approach with effective problem-solving skills

Sushi-Tei Pte Ltd

Sushi Tei – Where pristine culinary skills and incisive expertise with an innate appreciation of nature come together to inspire and enhance the experience of true Japanese dining.

Job Description

Job Title

Assistant Restaurant Manager

JOB DESCRIPTION

• Schedule duty-roster for all staff and make preparations to cope with staffing adequately and economically through forecast and anticipating volume of business in relation to festive seasons, public holidays, school holidays and other traditional
• off-peak periods.
• Ensure appearance, cleanliness and set-up of the restaurant is properly maintained.
• Record and ensure that damaged utensils are not used for serving. Check maintenance
• of all equipment and fitting and request for immediate repair work as required.
• Work closely with the Restaurant Manager to provide customer feedback on food, beverage and service as well as in determining which menu items are most
• sellable, and highlight guests’ feedbacks.
• To provide coaching and guidance to rank and file.
• In the absence of the Restaurant Manager, the Assistant Restaurant Manager will
• assume his/her responsibilities and duties.
• Maintain and adhere to 5S standards.
• Perform other duties as assigned by superior.

BENEFITS

• Competitive salary package
• Attractive bonuses and sales incentives (T&C applied)

Annual Increment based on yearly performance

iO Italian Osteria

iO Italian Osteria

Job Description

Job Description & Requirements

• Job Title: Assistant Outlet Manager / Outlet Executive (Italian Restaurant)

• Type: Full-time position

• Location: Duxton / Upper East Coast / Hillview Rise
  

RESPONSIBILITIES

• Provide excellent customer service by greeting guests, taking orders, and serving food and drinks

• Explain menu items and make recommendations to guests

• Maintain cleanliness and orderliness of the restaurant, including housekeeping, table setting, and general upkeep

• Possess knowledge of bar and wine service (added advantage)

• Work collaboratively as part of a team to ensure efficient service

• Demonstrate a positive working attitude

REQUIREMENTS

• At least 3-4 years of relevant experience in the F&B industry

• Customer service-oriented with excellent communication skills

• Ability to work 6 days a week including weekends and public holidays

• Proficiency in POS ordering system

• Familiarity with Italian cuisine and beverages (added advantage)

• Candidate with lesser experience can start as Junior Position

BENEFITS

• 18days Annual leaves

• Higher Remuneration for Relevant Experience in similar set up

• Staff Meals, Uniform, Foot ware claim, Medical & Dental Benefits, Staff Discounts, long service award

• Annual Loyalty Salary Increment

masa.saito.pte.ltd

Job Description

Looking for a Passionate Service Staff with Leadership Qualities!

To coordinate restaurant operations, including front-of-house and back-of-house

Deliver professional guest services with utmost customer satisfaction

Able to handle customer complaints and meet high demands

Manages cost control and inventory, forecasting consumption and requirements

Appraise colleague’s performance and provide coaching to keep them productive & motivated

Arrange and organise rosters for staff

Be exemplary and provides a positive and condusive work environment

You must have the passion for service and good man-management skills with strong leadership qualities!

At least 4 years’ experience in F&B Management

Excellent communications skills with extensive food and wine knowledge.

Computer literacy and knowledge of MS Office.

DAO XIANG F&B PTE. LTD.

Job Description

Job Summary

You will assist in daily food stall operations at an eating house near Canberra MRT, ensuring smooth service and maintaining quality standards during operating hours.

• Prepare, cook and serve food items accurately to meet customer orders
• Maintain cleanliness and organization of the food stall throughout operating hours from 10:00am to 10:00pm
• Work independently to manage assigned tasks and ensure timely service delivery
• Demonstrate responsibility by adhering to food safety and hygiene standards
• Collaborate with team members to support smooth stall operations and customer satisfaction

• Experience working in food and beverage service environments is preferred
• Ability to work independently and show responsibility in a fast-paced food stall

Location

• Near Canberra MRT

Compensation

• Full Time: S$2,300–S$2,500 monthly
• Part Time: S$12 per hour

Working Hours

• 10:00am to 10:00pm
• Full-time employees receive 8 days off per month

Additional Benefits

• Salary increment and monthly commission after 3-month probation period based on performance

Contact

• WhatsApp: 86•• •378

Banyan Tree Hotels & Resorts Pte Ltd

About Banyan Tree Group

Job Description

Assistant Banquet Manager
Main Duties and Responsibilities

The Assistant Banquet Manager is responsible for supporting the Banquet Manager in overseeing all aspects of the Resort's banquet and event operations. This role ensures the seamless planning, coordination, and execution of banquet functions while maintaining exceptional service standards and creating memorable experiences for guests. The Assistant Banquet Manager also supervises banquet associates, manages event logistics, and ensures all banquet facilities and equipment are maintained in excellent condition.

Banquet Operations

• Assist the Banquet Manager in the daily operation of the Banquet Department.
• Coordinate and oversee the successful setup, execution, and breakdown of banquet functions, meetings, conferences, weddings, and special events.
• Ensure all banquet events are executed according to the approved Banquet Event Order (BEO) and guest requirements.
• Monitor event operations to ensure service standards and guest satisfaction are consistently achieved.
• Conduct pre-event briefings and post-event debriefings with the banquet team.

Event Coordination

• Prepare and manage event requisitions to ensure all operational requirements are fulfilled.
• Liaise with the Kitchen, Stewarding, Engineering, Housekeeping, Security, Sales, and other departments to ensure smooth event execution.
• Resolve operational issues and guest concerns promptly and professionally during events.
• Support site inspections and client meetings where required.

Equipment & Facility Management

• Oversee the daily upkeep and maintenance of all banquet operating supplies and equipment (OSE).
• Ensure banquet furniture, equipment, and storage areas are properly maintained and organised.
• Monitor the maintenance and functionality of audio, visual, lighting, and presentation equipment used in banquet venues and other resort event spaces.
• Coordinate with the Engineering Department for repairs and preventive maintenance when required.

Team Leadership

• Supervise, coach, and motivate the banquet team to deliver exceptional guest service.
• Assist in scheduling manpower according to operational requirements.
• Conduct on-the-job training and ensure associates are familiar with service standards and safety procedures.
• Foster a positive working environment that encourages teamwork and continuous improvement.

Administrative Responsibilities

• Assist with inventory control of banquet operating equipment and supplies.
• Maintain accurate event documentation, requisitions, and operational records.
• Ensure compliance with company policies, health and safety regulations, and food hygiene standards.
• Perform any other duties assigned by the Banquet Manager or Director of Food & Beverage.

• Diploma or Degree in Hospitality Management, Food & Beverage Management, or an equivalent professional qualification.
• Minimum 2 to 5 years of banquet operations experience in a similar role, preferably within a luxury hotel or resort environment.
• Strong knowledge of banquet operations, event management, and food & beverage service standards.
• Excellent leadership, interpersonal, and communication skills.
• Strong organisational skills with the ability to manage multiple events simultaneously.
• Ability to perform under pressure and adapt to changing operational needs.
• Proficient in Microsoft Office applications and banquet management systems.
• Willingness to work flexible hours, including weekends, public holidays, and shifts based on operational requirements.

OFFTRACK PTE. LTD.

Job Description

Key Responsibilities

• Mixology & Beverage Service: Prepare and serve both classic and signature cocktails, wines, and beers to exact specifications. Recommend drinks based on guest preferences and create a welcoming atmosphere.
• Leadership & Mentorship: Lead bar shifts, train junior bartenders and barbacks on service standards, and guide them through complex orders. Assist management with scheduling and evaluations.
• Operations & Inventory Management: Conduct regular inventory checks, handle stock ordering, and track usage to minimize wastage. Supervise bar setup, opening, and closing duties.
• Guest Relations: Anticipate customer needs, handle complex requests or complaints tactfully, and drive upselling.
• Compliance & Safety: Enforce responsible service of alcohol (RSA), food safety standards, and local health regulations. Handle POS transactions and cash drops accurately.

Qualifications & Requirements

• Experience: 2–4 years of bartending experience in a high-volume, upscale bar or club.
• Expertise: Deep knowledge of mixology, spirits, wines, and garnishing techniques.
• Soft Skills: Strong leadership, multitasking, communication, and the ability to work effectively under pressure.
• Certifications: Valid food handling certifications and relevant bartending or mixology qualifications.

Marriott International

Job Description

SUHANG XIANGBAN PTE. LTD.

Job Description

To ensure that all operational duties by the team are completed on a daily schedule, ahead of time, efficiently and effectively

To provide excellent customer service and management and to ensure that all your staff understands the importance of such standards

Ensure smooth day-to-day operation of the restaurant

Obtain sales target and KPIs given by the management

Assist in planning schedule

Promote positive work environment

Ensuring compliance with licensing, hygiene and health and safety legislation/guideline

Develop strategic and operational plans for managing execution and measuring results

Any other duties as may be assigned by management

DMD SG PTE. LTD.

Job Description

• Work schedule is 5 days a week.
• Supervise the daily operations of the restaurant to ensure smooth and efficient service.
• Lead and motivate the service team to deliver excellent customer service.
• Ensure compliance with company policies, SOPs, and food hygiene standards.
• Train, coach, and develop team members to maintain service standards.
• Handle customer enquiries, feedback, and complaints in a professional manner.
• Coordinate with the kitchen and bar teams to ensure timely food and beverage service.
• Monitor stock levels and report inventory requirements.
• Perform opening and closing duties, including cash handling where required.
• Ensure the restaurant is clean, organized, and well-maintained at all times.
• Support the Restaurant Manager in achieving sales targets and operational goals.
• Carry out any other duties assigned by management.

ARAVEST SG MARLIN PM PTE. LTD.

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As an Events Manager, you'll play a key role in delivering exceptional event experiences by managing the planning, coordination, and execution of group bookings involving 10 or more guestrooms. You'll serve as the primary point of contact for clients, ensuring clear communication and building strong relationships from the initial enquiry through to the successful completion of each event. Working closely with Sales, Banquet Operations, Front Office, Housekeeping, and other hotel departments, you'll coordinate every detail to ensure seamless event delivery while maximizing business opportunities and guest satisfaction. Through your organizational skills, attention to detail, and commitment to service excellence, you'll help create memorable experiences that reflect Hilton's world-class hospitality standards.

As the Events Manager, you will be responsible for performing the following tasks to the highest standards:

• Liaise closely with the Sales team in proposing the best deal when handling leads / inquiries (pricing strategy, special requirements) passed over, in order to convert the leads / inquiries to confirmed events.
• Prepare proposals and contracts for leads, addressing inquiries received from Sales Managers.
• Follow through from negotiation until departure for events assigned.
• Liaise with clients on finalising details and give professional advice on set-ups and planning of events.
• Practice up-selling at all opportunities to maximize revenue.
• Ensure effective communication with clients and internal departments.
• Responsible for the dissemination of groups related information to other departments e.g. issues on banquet event orders and group resumes as well as chair pre-event meetings.
• Maintain close coordination with respective departments on organizers’ requirements and last-minute event requirements.
• Be visible to organizers and clients during their event / group dates and monitor guest satisfaction.
• Oversee the operation of banquet functions and work closely with various departments to ensure quality service is delivered to our clients at all times.
• Regularly review master account postings to ensure postings are correctly done.
• Review bills with organizers regularly so as to eliminate adjustments needed on final invoices.
• Maintain close communication with concerned Sales Managers during the process.
• Involve concerned Sales Managers during post-event meetings and post-event follow-ups such as sending thank you letters and post-event critique forms together.
• Verify total charges and layout of invoices prepared by the Accounts team and send out to organizers.
• Obtain feedback from clients and follow through with the necessary actions.
• Refer leads and send event profile information to relevant sister hotels, NSO / ISO (if any).
• Maintain the active event profile database and group chart.
• Establish and maintain files of major accounts, assisting the Director of Sales in maintaining the accounts management system.
• Establish good working relationships with internal customers (other departments of the hotel) and external customers (clients, event contractors, suppliers).
• Actively participate in achieving departmental goals which contribute to marketing budget.
• Closely monitor account revenue and business production.
• Provide feedback on market trends and keep updated with client relationships and overall business goals through close communication with Director of Sales.
• Assist the Director of Sales in the forecasting of group room nights and banquet revenue.
• Arrange relationship building visitations when necessary.
• Cross-sell other Hilton hotels.
• Handle inquiries for re-booking of business and new leads when Sales Managers are not available.
• Closely communicate with concerned Sales Managers regarding the progress of negotiation processes.
• Conduct site inspections for potential clients when Sales Managers are not available.
• Attend regular communication meetings with operations staff to update on event details.
• Ensure effective and close communication within the department and other departments.
• Maintain timely and responsive communication with clients.
• Liaise with the Food & Beverage department in ensuring that the hotel hygiene and food safety control standards are maintained.
• Always ensure that a hospitable service atmosphere is projected at all times in the hospitality business.
• Carry out any other reasonable duties and responsibilities as assigned.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• University graduate.
• Minimum 3 years of experience in a similar capacity with international chain hotels.
• Excellent command of written and spoken English and Chinese to meet business needs.
• Good team player and able to manage by example.
• Good communication, interpersonal, presentation and organizational skills.
• Have hotel sales experience and hotel database.
• Able to work under pressure and deal with stressful situations during busy periods.
• Very familiar with local market and good at marketing trend analysis.

At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.

Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.

Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.

Plu Thai Restaurant

Job Description

• 5 day work week

Job Duties

• Ensure bar operations standards are adhered to.

• Ensure the highest quality of beverages served.

• Recognise the regular guests and highlight to the Restaurant Manager about the particular guest’s preferences.

• Ensure guests’ requests are not delayed.

• Record and report all guests’ complaints to the Restaurant Manager immediately.

• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.

• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.

• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.

• Attend all team briefs as required.

• Perform miscellaneous job-related duties as assigned.

RecruitFirst Pte. Ltd

Grow your company with RecruitFirst!

Job Description

Café Crew/ Captain x3 | Premium Café | Up to $2,800 + OT payable

Location : Orchard MRT

Salary: $2,500 – $2,800 + OT Pay

Working Hours:

• 5 Days Work Week (Including Weekends & Public Holidays), 44 hours per week

• Shift Hours: 10:00AM – 10:00PM.

Employee Benefits

• Overtime Pay

• Annual Leave

• Birthday Leave

• Paid Sabbatical Leave after 5 years of service

• 30% Staff Dining Discount across affiliated brands

• Medical & Dental Benefits

Cafe Captain Key Responsibilities:

• Deliver professional and attentive customer service to guests

• Provide recommendations on menu items, beverages, and desserts

• Ensure smooth day-to-day service operations and guest satisfaction

• Maintain cleanliness and presentation standards within the dining area

• Handle customer feedback and enquiries professionally

• Support daily opening and closing operations

Requirements

• Candidates with relevant café, restaurant, or hospitality experience are preferred

• Strong interpersonal and communication skills

• Positive attitude with good customer service orientation

• Able to work in a fast-paced environment

• Comfortable working on weekends and public holidays

• Team player with a willingness to learn

• Supervisory experience will be advantageous for Supervisor position

Interested applicants, please Apply Now.

Kindly understand that only shortlisted candidates will be notified.

Ethan Vong (R26159428)

Associate Consultant

RecruitFirst Pte Ltd (E.A. 13C6342)

#elderlywelcome#finedining

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Assistant Director of Banquet

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Support the Director of Banquet in overseeing the daily operations of banquet and event services, ensuring exceptional service standards and operational excellence.

• Plan and manage manpower, scheduling, outsourced labour, overtime, and departmental costs in line with business needs and budget.

• Coordinate closely with Sales, Catering, and Culinary teams to ensure seamless execution of events and guest satisfaction.

• Lead daily briefings, departmental meetings, and continuous training programmes to develop a high-performing banquet team.

• Maintain the highest standards of banquet setup, service quality, hygiene, food safety, and operational compliance.

• Deliver exceptional guest experiences by anticipating needs, resolving concerns promptly, and driving continuous service improvement through guest feedback.

• Coach, mentor, and develop team members through performance management, succession planning, and talent development.

• Collaborate with cross-functional departments to ensure smooth event operations and contribute to the overall success of the hotel.

• Promote a safe, collaborative, and service-oriented working environment while supporting the hotel's business objectives.

Qualifications:

• Diploma or Degree in Hospitality Management or a related field.

• Minimum 5 years of F&B management experience with a strong background in banquet operations, preferably in a five-star hotel.

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

• Excellent interpersonal, communication, and guest service skills.

• Ability to work independently and perform effectively under pressure.

• Strong problem-solving, decision-making, and conflict resolution abilities.

• Proficient in Microsoft Office (Word and Excel).

• Detail-oriented, service-driven, and able to work in a diverse, multicultural environment.

• Demonstrates professionalism, discretion, and a commitment to delivering exceptional guest experiences.

• Self-motivated with a passion for continuous learning, career development, and operational excellence.

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

DMD SG PTE. LTD.

Job Description

• Work schedule is 5 days a week.
• Supervise the daily operations of the restaurant to ensure smooth and efficient service.
• Lead and motivate the service team to deliver excellent customer service.
• Ensure compliance with company policies, SOPs, and food hygiene standards.
• Train, coach, and develop team members to maintain service standards.
• Handle customer enquiries, feedback, and complaints in a professional manner.
• Coordinate with the kitchen and bar teams to ensure timely food and beverage service.
• Monitor stock levels and report inventory requirements.
• Perform opening and closing duties, including cash handling where required.
• Ensure the restaurant is clean, organized, and well-maintained at all times.
• Support the Restaurant Manager in achieving sales targets and operational goals.
• Carry out any other duties assigned by management.

Gaia Chinese Culinary Pte Ltd

Job Description

About the Restaurant

A fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Restaurant Manager/ Assistant Restaurant Manager.

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Summary

You will support the Restaurant Manager/Operations Manager in delivering a high-quality dining experience by serving food promptly, collaborating with the kitchen team to fulfill orders accurately, preparing and setting tables, and maintaining smooth restaurant operations including opening, closing, and cleaning tasks.

Responsibilities

• Serve food promptly and efficiently to ensure timely delivery to guests
• Collaborate with the kitchen team to verify order accuracy and fulfill guest requests
• Prepare dining areas and set tables according to restaurant standards before service
• Handle operating equipment properly to maintain safety and functionality
• Assist in opening and closing the restaurant following established procedures
• Take customer orders accurately and relay them to the kitchen team
• Maintain cleanliness and organization of the restaurant throughout shifts
• Demonstrate thorough knowledge of the menu and products to assist guests effectively
• Support smooth daily restaurant operations to enhance guest satisfaction
• Perform additional duties as assigned by management

Preferred competencies and qualifications

• At least 1 year of relevant experience in food and beverage service
• Experience in fine dining environments is an advantage
• Strong knowledge of relevant cuisine and beverage offerings
• Willingness to work flexible hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Chinese Culinary Pte Ltd for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Banquet Operations Manager

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Oversee daily banquet operations, ensuring all event setups, service execution, and function rooms meet hotel standards and BEO requirements.

• Plan and manage manpower, including scheduling, outsourced labour, casual staff, and overtime to meet operational and budgetary needs.

• Coordinate closely with the Culinary team and other departments to ensure timely and accurate event execution.

• Monitor event readiness, cleanliness, equipment usage, and post-event restoration of function spaces.

• Handle event billing and complete post-function reports.

• Deliver exceptional guest experiences by leading the team in providing personalized service and effective service recovery.

• Supervise, coach, and develop banquet team members and casual staff through training, guidance, and regular feedback.

• Drive continuous improvements in service quality, operational processes, hygiene, and food safety compliance.

• Collaborate with cross-functional departments including Sales & Marketing, Engineering, Front Office, Finance, Security, Housekeeping, and Talent & Culture to ensure smooth hotel operations.

• Foster a safe working environment while continuously developing leadership and operational capabilities.

Qualifications:

• Diploma or Degree in Hospitality Management or a related field.

• Minimum 2 years of F&B management experience with a strong background in banquet operations.

• Experience in a similar role within a 5-star hotel environment is preferred.

• Strong leadership and people management abilities.

• Excellent interpersonal and communication skills with the ability to engage guests and colleagues at all levels.

• Service-oriented with strong attention to detail.

• Ability to work independently and perform well under pressure in a fast-paced environment.

• Strong problem-solving, decision-making, and conflict resolution skills.

• Proficient in Microsoft Office applications, particularly Word and Excel.

• Demonstrates sensitivity, discretion, and professionalism in handling guest needs.

• Committed to driving service excellence, continuous improvement, and team performance.

• Collaborative, adaptable, and entrepreneurial leadership style.

• Self-motivated with a strong desire for continuous learning and career development.

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

Annual Leave, Family Care Leave & Paid Medical Leave | Annual Wage Supplement | Performance Bonus & Annual Salary Increment | Group Medical, Hospitalisation & Dental Insurance | Long Service Award | Professional Growth & Development | Education Assistance | External Training Sponsorship | Staff Discounts | Staff Referral Scheme | Staff Meals Provided

Be part of an iconic heritage restaurant serving award-winning local favourites. Grow your career with a passionate team dedicated to quality, tradition, and excellence.

Responsibilities

·       Provide friendly, excellent, and professional service to all guests.

·       Responsible for handling food and beverage orders and serving guests.

·       Assist guests on their respective requests and deliver based on their ability.

·       Assist fellow Team Members in performing preparation and setting up in the restaurants for service.

·       Check that all amenities and utensils are properly stocked and inspected.

·       Possess knowledge to upsell, well-served in all aspects of the menu.

·       Maintain the utmost cleanliness and hygiene standards in the restaurants.

·       Support Restaurant Manager in any other duties assigned.