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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.

BWH Hotels Asia

Job Description

Primary Duties: 

1. Establish and identify business contacts with hotel owners, developers and investors.

2. Achieving target joining fee, design and brand compliance services fees, affiliation and integration fee amount and number of hotel count.

3. Look for an opportunity to brand more hotels in Asia.

4. Prepare and re-search for the level of competitiveness in the market prior the establishment of the initiate contact.

5. Define product category for each hotel property.

6. Make presentation of BWH Hotels to prospect and follow-up.

7. Maintain professional relationship, supervising and support the area representative in each territory.

8. Develop strategy to approach each project.

9. Prepare 5 to 10 years’ Revenue Projection for managed hotels.

10. Prepare a presentation to the bank (if necessary).

11. Prepare and draft the BWI’s Sub-License Agreement, Professional Service Agreement, Technical Service Agreement, Premier Amendment, MOUs, ADO Agreement, Referral Agreement, and Letter of Appreciate for Fee Finder.

12. Internally coordinate the planning to achieve the feasible outcome of the project at the negotiation state.

13. Responsible for supervising the Development team, providing guidance and support, and ensuring all departmental objectives and performance standards are met efficiently. Join the meetings and trips for some of the projects handled by the Regional Development Manager.    

14. Attend industry events (hotel conferences, etc.).                                                             

15. Perform any other reasonable duties requested by the Managing Director, Development - APAC.

16. Comply with company’s rules and regulations.

Knowledge And Skill Requirements:

• Bachelor's degree in Business Administration, Hospitality Management, Real Estate, Finance, Marketing, or a related field.

• Minimum 5+ years of progressive experience in hotel development, hospitality consulting, real estate development, or a related business development role, with demonstrated success in hotel signings and brand expansion.

• Proven ability to identify, evaluate, negotiate, and secure new hotel development opportunities with owners, developers, and investors.

• Ability to manage multiple projects simultaneously and work effectively across different countries, cultures, and business environments.

• Strong financial and analytical skills, including feasibility assessments, market analysis, and business case evaluation.

• Proficiency in Microsoft Office applications, particularly Excel and PowerPoint.

• International business experience and a strong understanding of Asian markets, cultures, and business practices are highly preferred.

• Ability to travel regionally as required.

• Fluent in English.

The Cacti House Co., Ltd.

Job Description

Job Summary

KOON Hotel Group is looking for a Hotel Operations Manager to oversee daily hotel operations, focusing on Rooms Division, Engineering & Property Division, Guest Experience and Operation Excellence.

This role is for a hands-on operations leader who can work closely with Front Office, Housekeeping, Engineering, Facilities, IT and Security teams to ensure that the hotel is ready to sell, ready to serve and able to deliver KOON’s brand experience consistently.

The position will also support productivity improvement, lean process, service standard implementation and operational discipline by improving workflows, reducing repeated issues, following up action plans and helping teams work more effectively.

Key Responsibilities

• Oversee daily operations of Rooms Division and Engineering & Property Division

• Coordinate with Front Office, Housekeeping, Engineering, Facilities, IT and Security teams

• Follow up room readiness, room status, arrivals, departures, group arrivals, VIPs and guest requests

• Monitor room cleanliness, room defects, guest areas and overall property readiness

• Follow up OOO / OOS rooms, repair requests, pending maintenance and repeated issues

• Coordinate with Commercial and F&B teams for group, event, meeting, wedding, VIP and special requirements

• Handle guest complaints, service recovery and repeated operational issues

• Drive Operation Excellence initiatives to support KOON brand standards and guest experience

• Improve workflow, manpower productivity and cross-functional coordination between Front Office, Housekeeping and Engineering

• Support Lean Process implementation by identifying repeated issues, waste, delays, rework and unnecessary work steps

• Build working systems such as morning brief, checklist, issue log, action tracker and daily / weekly operations report

• Monitor manpower, overtime, productivity and team discipline

• Report key issues, risks, productivity gaps and action plans to Director of Operations & Performance

Qualifications

• Bachelor’s degree or higher in Hotel Management, Tourism, Business Administration, Management, Engineering, Facility Management or related fields

• At least 6–10 years of experience in Hotel Operations, Rooms Division, Front Office, Housekeeping, Engineering, Facilities or Guest Experience

• At least 3 years of experience in supervisory or managerial level

• Experience coordinating Front Office, Housekeeping and Engineering / Property teams

• Good understanding of room readiness, room status, guest complaints, service recovery, OOO / OOS and repair follow-up

• Strong mindset in Operation Excellence, productivity improvement, lean process or service standard implementation

• Able to use reports, checklists, Excel or Google Sheets for basic tracking, follow-up and operations reporting

• Strong hands-on leadership; able to walk the property, see issues, manage the team on the floor and follow up until work is completed

• Detail-oriented, flexible and able to work in a growing organization where systems, standards and operational discipline are being improved

Preferred Candidate

Hands-on hotel operations leader with experience in mid-sized hotels, independent hotels or service businesses where they have had to work closely with the team and solve operational issues directly. Strong in room readiness, guest experience, property readiness, repair follow-up, productivity improvement and cross-functional coordination. Able to turn repeated problems into process improvement and not overly attached to large hotel chain working styles where full support systems are already in place.

Please Include in Your Application

Please include your current salary, expected salary, earliest available start date, size of operations team previously managed, and brief examples of room readiness, guest complaint, OOO / OOS, repair follow-up, productivity improvement or process improvement experience.

BWH Hotels Asia

Job Description

BWH Hotels in Asia is looking for General Manager for Best Western Click Sathorn 11

Responsibilities:

• Develop and implement strategic plans to enhance hotel performance and achieve business objectives.

• Oversee day-to-day hotel operations, including front desk, housekeeping, food and beverage, and maintenance.

• Develop and manage the hotel budget, monitoring revenue, expenses, and profitability.

• Develop and implement sales and marketing strategies to maximize revenue and occupancy.

• Implement cost-effective measures without compromising service quality.

• Foster a culture of outstanding customer service, anticipating and exceeding guest expectations.

• Address and resolve guest concerns in a timely and professional manner.

• Build and maintain relationships with hotel owners.

• Foster a culture of continuous learning, providing resources and opportunities for team's professional growth.

• Ensure adherence to quality standards and brand guidelines.

• Ensure compliance with health, security, and safety standards.

• Maintain knowledge of local competition and general industry trends.

Qualifications:

• Minimum 3-5 years of experience as a hotel General Manager

• Proven track record of success in driving revenue growth, improving guest satisfaction, and managing teams effectively

• Strong financial acumen and budget management experience

• Experience in developing and implementing marketing and sales strategies

• Strong understanding of hotel operations, including front office, housekeeping, food and beverage, and maintenance

• Exceptional customer service orientation

• Excellent communication, interpersonal, and leadership skills

• Proficient in hotel management software and technology

• Knowledge of local regulations and industry trends

Interested candidates are encouraged to send their application with full resume indicating position of interest, qualifications, educational background, employment records, expected salary and recent photo.  
 

 BWI (Thailand) Co., Ltd.

 Unit 5A-2, 5th Floor, Gaysorn Place Office Building,

 999 Ploenchit Road, Lumpini, Phatumwan, Bangkok 10330 Thailand

 T: +66• ••• •260    F: +66• ••• •252

 www.bestwestern.com

Hyatt Regency Hong Kong, Tsim Sha Tsui

Established in 1969 and operated as the first Hyatt hotel outside of the United States, Hyatt Regency Hong Kong closed its doors on New Year’s Day 2006, both international guests and residents lamented the end of a hospitality era.

Job Description

Summary

Hyatt Regency Hong Kong, Tsim Sha Tsui

Established in 1969 and operated as the first Hyatt hotel outside of the United States, Hyatt Regency Hong Kong closed its doors on New Year’s Day 2006, both international guests and residents lamented the end of a hospitality era.

Job Description

Summary

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

PERSOL Thailand

Job Description

Persol Thailland is currently partnering with a well-established organization in the sports, leisure, and lifestyle space, known for delivering integrated experiences across fitness, recreation, and hospitality. With a strong focus on quality service and well-managed facilities, the business continues to evolve as a destination for both individual and corporate clients.

As part of its ongoing growth, our partner is looking to bring on a Director of Operations to play a key leadership role in driving operational excellence, enhancing service standards, and shaping the overall customer experience. This is a great opportunity for a commercially minded leader who enjoys building strong teams and making a visible impact within a dynamic environment.

Key Responsibilities

• Drive business growth through revenue generation, membership expansion, and event development while overseeing budgets and financial performance.

• Ensure high standards of asset quality and maintenance, implementing best practices and continuous improvement initiatives.

• Oversee daily operations to deliver seamless service, operational efficiency, and an excellent customer experience.

• Maintain strong hospitality standards across all service teams, including training, performance management, and service excellence.

• Lead the planning and execution of events, tournaments, and corporate functions.

• Provide effective leadership to operational teams, fostering a culture of accountability, collaboration, and high performance.

• Manage client and stakeholder relationships, ensuring satisfaction, engagement, and long-term loyalty.

• Ensure compliance with organizational policies and deliver accurate reporting on performance and operations.

Qualification; 

• Bachelor’s degree in Business, Sports or Golf Management, Agronomy, or a related field.

• 5–10 years’ experience in golf operations management, including strong exposure to course maintenance and quality control.

• Demonstrated experience in financial management, revenue generation, and operational improvement.

• Strong leadership, communication, and stakeholder management skills.

• Solid understanding of turf management, agronomy, and golf operations.

• Strong English communication skills 

This is more than a role — it’s your platform to lead, transform, and elevate an entire operation.

Remark: Only shortlist candidates will be contacted 

All applications will be treated in strict confidence. All material submitted in connection with your application will become part of our confidential recruitment files. We regret that only shortlisted candidates will be notified.  
*By submitting your curriculum vitae or personal data to us in connection with your job application, you are deemed to have read and agreed to the terms of our Privacy Policy, and consented to the collection, use and disclosure of your personal data by us and our affiliates, in accordance with our Privacy Policy. Please visit www.persolthailand.com for a copy of our Privacy Policy. If you wish to withdraw your consent, please drop us an email to let us know. 
 
CONTACT: 
PERSOL HR Services Recruitment (Thailand) Co., Ltd. 
 

Red Chamber Entertainment

Job Description

Job Summary

Join Red Chamber Entertainment Pte Ltd as a Restaurant Waiter/Waitress, delivering excellent customer service by managing orders, serving food and drinks, and maintaining a clean, organized dining environment in a fast-paced setting.

Responsibilities

• Greet and escort customers to their tables to ensure a welcoming experience
• Present menus and provide detailed information about portions, ingredients, and potential food allergies
• Prepare tables by setting up linens, flatware, and glasses for service readiness
• Offer menu recommendations and up-sell additional products when appropriate to enhance customer satisfaction
• Take accurate food and drink orders using POS ordering software and order slips
• Communicate order details clearly to Kitchen Staff to ensure timely preparation
• Serve food and drink orders promptly and courteously
• Inspect dishes and kitchenware for cleanliness and presentation, reporting any issues immediately
• Arrange table settings and maintain a tidy dining area throughout service
• Deliver checks and collect bill payments efficiently
• Clear dirty plates, glasses, and flatware from tables and transport them to the kitchen for cleaning
• Collaborate with bar and restaurant staff to review daily specials, menu changes, and service specifications for reservations
• Follow all relevant health department regulations to maintain safety and hygiene standards
• Provide excellent customer service by attentively responding to guest needs and inquiries
• Demonstrate hands-on experience with cash registers and ordering systems such as Revel POS or Toast POS
• Apply basic math skills to handle transactions accurately
• Exhibit attentiveness and patience when interacting with customers
• Use strong organizational and multitasking skills to perform effectively in a fast-paced environment
• Practice active listening and communicate effectively with team members and customers
• Foster team spirit by cooperating and supporting colleagues

Preferred competencies and qualifications

• Team player attitude to contribute positively to the work environment
• Good learning attitude to adapt and grow within the role

Other Information

• Location: Foch Road
• Working hours: 10.30am - 10.30pm (Shift Work)
• Salary: $1800 - $2300
• Preference: Full-time job

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Marriott International

Job Description

STAFFKING PTE LTD

Company Overview In StaffKing, we believe that people are the key to a successful business. Our mission is to provide employment services of the highest quality to our valued clients and we strive to conduct our business to help our clients achieve maximum productivity with the right talents. StaffKing focuses on providing excellent employment services to both large and small businesses across various industries. Our services include：* Recruitment Consultancy* Permanent Placement* Contract & Part Time Placement* Manpower Outsourcing* Payroll Services We Specialize in these areas:*Engineering*Accounting & Finance*Sales & Marketing*Logistics & Supply Chain*Administration & Human Resources*Computer & Information Technology*Manufacturing & Production*Hotel & Restaurant & Retail*Education & Training*Media & Creative Design Our core management team and senior consultants are veterans in the human capital industry. With this team of skilled and experienced professionals, StaffKing has every confidence in our ability to fulfil our clients' recruitment needs. Reach out to us today, let us help you achieve your career goals!Email: info@staffking.com.sg Check Out Our Socials!Website : www.staffking.com.sgInstagram : https://www.instagram.com/staffkingpteltd/Facebook : https://www.facebook.com/staffkingpteltd/

Job Description

Summary:

• Basic up to $3300 (CDP) / $4000 (Junior Sous Chef)

• Staff meals provided

• Medical and leave benefits

• Career advancement opportunities

• Supportive and professional kitchen environment

Job Responsibilities

• Prepare and cook Western and Oriental cuisine according to established recipes and quality standards.

• Assist in daily kitchen operations, including food preparation, plating, and service execution.

• Ensure food quality, consistency, hygiene, and safety standards are maintained at all times.

• Supervise and guide junior kitchen team members during daily operations.

• Monitor inventory levels, minimize food wastage, and support stock ordering activities.

Job Requirements

• Relevant experience in Western, Oriental, or multi-cuisine kitchen operations.

• Strong knowledge of food preparation techniques, kitchen procedures, and food safety standards.

• Ability to work efficiently in a fast-paced kitchen environment while maintaining quality standards.

• Good teamwork, communication, and leadership skills.

• Committed to delivering high-quality food and maintaining operational excellence

To Apply, kindly click on the "APPLY NOW" button

We regret that only shortlisted candidates will be notified.

Staffking Pte Ltd (20C0358) | Chew Poh Seng (R25127164)

INCOQNITO PTE. LTD.

Job Description

Job Summary

We are seeking a dedicated and experienced Restaurant Manager to oversee daily restaurant operations, ensuring excellent customer service, operational efficiency, staff performance management, and achievement of business goals.

Responsibilities

• Manage daily restaurant operations to ensure smooth and efficient service delivery
• Lead, supervise, and motivate service and kitchen staff to achieve high performance and teamwork
• Deliver and maintain high standards of customer service and guest satisfaction through active monitoring and staff coaching
• Monitor and enforce food quality, hygiene, cleanliness, and workplace safety standards to comply with regulations
• Address and resolve customer feedback and service-related issues promptly to enhance guest experience
• Plan and manage staff scheduling, attendance, and manpower allocation to meet operational needs
• Monitor inventory levels and coordinate timely procurement of supplies to avoid shortages and control costs
• Control operational costs by analyzing expenses and supporting revenue growth initiatives
• Ensure compliance with company policies and Singapore regulatory requirements related to food safety and workplace standards
• Prepare operational reports and contribute to business performance reviews for continuous improvement

Required competencies and certifications

• Diploma or equivalent qualification in Hospitality, Food & Beverage, Business, or related field
• Minimum 3 years of experience in restaurant operations with supervisory or managerial responsibilities
• Knowledge of food safety, hygiene standards, and restaurant management practices
• Willingness to work weekends, public holidays, and rotating shifts as required

Preferred competencies and qualifications

• Team leadership and staff development skills to foster employee growth and retention
• Customer relationship management to build and maintain positive guest interactions
• Inventory and cost control skills to optimize resource usage and profitability
• Problem-solving and decision-making abilities to handle operational challenges effectively
• Proficiency in POS systems and basic computer applications for operational efficiency

INCOQNITO PTE. LTD.

Job Description

Job Summary

We are seeking an experienced and passionate Head Chef to lead our kitchen team, create innovative menus, and deliver exceptional culinary experiences while maintaining high standards of quality, safety, and financial efficiency.

Responsibilities

• Design innovative menus that enhance the culinary experience while maintaining high-quality standards
• Prepare cost proposals for menu items to ensure financial efficiency without compromising taste or quality
• Evaluate and provide feedback on the quality of bulk food purchases to uphold excellence
• Ensure all food preparation complies with regulatory guidelines and safety standards
• Develop and implement standardized food presentation guidelines to ensure consistent and appealing dishes
• Monitor inventory levels of commonly used items and apply strategies to reduce spoilage of infrequently used items
• Lead, train, and manage kitchen staff, promoting proper sanitization and maintaining a clean, safe kitchen environment

Required competencies and certifications

• Proven experience of at least 3 years as a Head Chef in a high-volume kitchen
• Ability to track expenses and manage budgets effectively
• Demonstrated leadership skills to inspire and manage a kitchen team toward culinary excellence
• Culinary Degree or equivalent experience in the culinary arts

Preferred competencies and qualifications

• Passion for food design and commitment to creating memorable dining experiences

Good Job Creations (Singapore) Pte Ltd

Good Job Creations Singapore (License Number: 07C5771) provides total HR solutions with core values of customer focus, teamwork, professionalism and contribution to the society and our clients. Our vision is to create opportunities for Asian talents in Singapore and across the region. For more information, visit us at www.goodjobcreations.com.sg

Job Description

[Job ID: 1069090]

Responsibilities:

• Oversee daily restaurant operations for efficiency and performance.
• Lead, coach, and develop staff to deliver excellent service; conduct regular roll calls and performance monitoring.
• Ensure food preparation, service speed, and product quality meet company standards.
• Manage POS/ordering systems and train staff accordingly.
• Plan rosters, maintain SOPs, and ensure appropriate staffing levels within budget.
• Conduct monthly stock checks, replenish inventory, and manage maintenance of standards.
• Prepare and submit monthly performance and administrative reports to the corporate office.

• Minimum 6 years of experience in the F&B industry with restaurant management experience.
• Experience managing/overseeing kitchen activities is required.
• Willingness to work shifts, weekends, and public holidays.
• Experience in a Japanese cuisine restaurant is an added advantage.

STAFFKING PTE LTD

Company Overview In StaffKing, we believe that people are the key to a successful business. Our mission is to provide employment services of the highest quality to our valued clients and we strive to conduct our business to help our clients achieve maximum productivity with the right talents. StaffKing focuses on providing excellent employment services to both large and small businesses across various industries. Our services include：* Recruitment Consultancy* Permanent Placement* Contract & Part Time Placement* Manpower Outsourcing* Payroll Services We Specialize in these areas:*Engineering*Accounting & Finance*Sales & Marketing*Logistics & Supply Chain*Administration & Human Resources*Computer & Information Technology*Manufacturing & Production*Hotel & Restaurant & Retail*Education & Training*Media & Creative Design Our core management team and senior consultants are veterans in the human capital industry. With this team of skilled and experienced professionals, StaffKing has every confidence in our ability to fulfil our clients' recruitment needs. Reach out to us today, let us help you achieve your career goals!Email: info@staffking.com.sg Check Out Our Socials!Website : www.staffking.com.sgInstagram : https://www.instagram.com/staffkingpteltd/Facebook : https://www.facebook.com/staffkingpteltd/

Job Description

Summary

• Salary $5000

• 5 days, 44hrs per week (Includes weekend)
  (Earliest shift start at 11am, Latest shift end at midnight 4am) - Company transportation provided for night shift

• Industry: Rooftop restaurant and bar, at 6th floor 

• Location: Short walking distance from City Hall mrt

• Fulltime role, Yearly Bonus provided

Responsibilities

• Welcomed guests, managed reservations, and ensured a positive customer experience.

• Coordinated VIP bookings, table allocations, and bottle service arrangements.

• Built and maintained strong relationships with regular and VIP guests.

• Promoted events, upsold premium tables and packages, and supported revenue growth.

• Liaised with floor staff, bar team, and security to ensure smooth daily operations.

• Handled guest feedback and complaints professionally while ensuring compliance with company service standards and policies.

Requirements

• Prefer candidates with working experience in hospitality, nightclub, or premium F&B environment.

• Comfortable working late nights, weekends, and public holidays.

• Able to start work in short notice period.

To Apply, kindly click on the "APPLY NOW" button

We regret that only shortlisted candidates will be notified.

Staffking Pte Ltd (20C0358) |Ng Jia Yee (R22109579)

Heritage Hospitality Pte. Ltd.

Job Description

The above position plays a key role in maximising hotel revenue and profitability by supporting the development and execution of pricing, distribution, and inventory strategies. Working closely with the Director of Rooms & Revenue, this role ensures optimal business mix, accurate forecasting, and effective use of revenue management systems and distribution channels.

Revenue Strategy & Analysis 

• Assist in developing and implementing pricing and yield strategies to maximise room revenue, market share, and profitability. 

• Conduct daily, weekly, and monthly analysis of hotel performance, competitor benchmarking, and market demand. 

• Support the preparation of accurate revenue forecasts and budgets. 

Inventory & Pricing Management 

• Monitor and adjust room inventory and rate strategies across all distribution channels(brand website, OTAs, GDS, corporate accounts). 

• Ensure rate parity and distribution accuracy across all platforms. 

• Support group pricing decisions and evaluate displacement analysis for large bookings. 

Systems & Reporting 

• Maintain and optimize revenue management systems (RMS), channel manager, and PMS data accuracy. 

• Prepare and present regular performance reports, including pickup pace, segment mix, and booking trends. 

• Track and report on key KPIs such as ADR, RevPAR, Occupancy, and Market Penetration Index. 

Collaboration & Communication 

• Work with Sales & Marketing teams on promotions, campaigns, and packages to drive demand. 

• Coordinate with Reservations and Front Office to ensure smooth execution of pricing and inventory strategies. 

• Support Director of Rooms & Revenue in strategy meetings and provide insights for decision-making. 

Qualifications 

• Bachelor's diploma or degree in Hospitality Management, Business Administration, Finance, or related field 

• Minimum 2-3 years of revenue management experience in hotel or hospitality sectors

• Proven experience with revenue management software and systems (e.g., IDeaS, Duetto, or similar platforms) 

• Strong analytical and financial modeling skills with proficiency in Excel and data analysis 

• Solid understanding of hotel operations, rate structures, and distribution channels 

• Excellent communication and presentation skills 

• Strong organizational and time management abilities with attention to detail 

Amara Singapore

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 SUMMARY:

Responsible for all the hotel’s food and beverage business activities such as sales, customer services, promotions, etc ensuring that the budgets (i.e. the revenue and profit) and customer satisfaction are met, the latter via high quality and consistent food standards and services.

RESPONSIBILITIES:

• To prepare the hotel’s annual F&B budget and submit to management and secure its approval. The annual budget should include manpower requirement, capital, operating expenses, etc. On budget’s approval, the incumbent rolls out the plan and sets monthly targets for the respective outlet managers.

• To plan and direct the F&B outlet’s activities in the hotel and ensure that each outlet’s activities are supportive of the others and in agreement with the hotel’s F&B plan.

• To develop, in conjunction with outlet managers, a range of F&B products and services that promotes the respective outlets’ strengths and appeals with their clientele.

• To closely monitor the performance of each outlet and assist and guide the outlet managers to achieve the set financial targets. In conjunction with the outlet manager, the incumbent strategies and implements appropriate actions to bring the outlet’s results to the budgeted numbers.

• To monitor the expenditures of all outlets and assist the outlet managers in the management of cost.

• To direct all the daily F&B activities of the hotel focusing on manpower issues (such as recruitment, selection and retention of F&B staff, performance reviews, etc), service quality and food standards.

• To ensure that all staff are properly trained for the tasks they are performing, in particular the departmental SOP training for the junior ranks. Training is to ensure that the staff are able to deliver high standard of customer services and those with higher potential should be identified for development purposes thereby providing the career enhancement for better and more capable staff.

• To conduct performance review of department staff and provide honest feedback on their respective performance, the aim being to guide and improve performance where there is shortfall in performance and reinforce and performance if performance has reached an acceptable level of competency.

• To ensure that all outlets maintain high quality and consistently high food and service standards which meet the hotel guests’ expectations thereby promoting good patronage and repeat business from the hotel’s clients.

• Perform any other duties as assigned by management.

JOB REQUIREMENTS:

• Excellent knowledge of F&B business particularly in a hospitality setup.

• Management and leadership experience in team or group environment in hospitality industry

• High level of interpersonal and communications skills.

Wenet SGP Pte Ltd

Wenetgroup Ltd. is an operations management consulting firm headquartered in Taipei, Taiwan. We provide one-stop business solutions to help clients solve operational challenges, optimize processes, and improve performance.

Job Description

1. Menu Creation and Development: A chef de cuisine is responsible for designing menus that reflect the restaurant’s concept, while considering customer preferences, seasonal ingredients, and culinary trends. He/She must have a keen understanding of flavor profiles, food pairings, and presentation techniques to create a memorable dining experience.
2. Overseeing Food Preparation: The chef de cuisine ensures that all dishes are prepared to perfection, following standardized recipes and maintaining consistency in taste and presentation. He/she lead by example, demonstrating proper cooking techniques and ensuring that the kitchen staff adheres to high standards of food safety and hygiene.
3. Team Leadership andManagement: As the head of the kitchen, a chef de cuisine must effectively manage and inspire their team. This involves hiring and training kitchen staff, delegating tasks, and fostering a positive and collaborative work environment. He/She must also have strong communication and leadership skills to motivate their team and ensure smooth operations.
4. Quality Control: A chef de cuisine is responsible for maintaining the highest quality standards in every aspect of food preparation. He/She conduct regular inspections of ingredients, oversee food storage and rotation, and ensure that all dishes meet the desired quality and taste.
5. Cost Control and Budgeting: Managing the kitchen’s budget is a crucial responsibility of a chef de cuisine. They must develop strategies to minimize food waste, control food costs, and optimize kitchen operations. This involves effective inventory management, portion control, and careful menu planning.
6. Collaboration with Suppliers and Vendors: A chef de cuisine establishes strong relationships with suppliers and vendors to ensure a steady and reliable supply of high-quality ingredients. He/She negotiate contracts, source ingredients, and stay updated on the latest trends and seasonal offerings.

RUXU TONGSUI GROUP PTE. LTD.

Job Description

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations to ensure smooth workflow and service delivery
• Deliver superior customer service to maximize satisfaction and loyalty
• Respond efficiently and accurately to customer complaints to resolve issues promptly
• Regularly review product quality and research new vendors to maintain high standards
• Organize and supervise staff shifts to optimize coverage and productivity
• Ensure compliance with sanitation and safety regulations to uphold health standards
• Manage the restaurant’s public image and suggest improvements to enhance reputation
• Control operational costs by identifying and implementing waste reduction measures
• Promote the brand in the local community through word-of-mouth and restaurant events to increase visibility
• Recommend marketing strategies such as discounts and social media ads to reach a broader audience
• Train new and current employees on proper customer service practices to maintain service quality
• Implement policies and protocols to sustain efficient future restaurant operations

Required competencies and certifications

• Proven work experience as a Restaurant Manager, Restaurant General Manager, or similar role
• Proven customer service experience in a managerial capacity
• Extensive food and beverage (F&B) knowledge, including the ability to recall ingredients and dishes to inform customers and staff
• Familiarity with restaurant management software
• Strong leadership, motivational, and people management skills
• Acute financial management skills

Racha Resort Co., Ltd.

Job Description

CL Holdings Limited

Cafe Deco Group (“CDG”) is one of the leading and most successful hospitality groups in Hong Kong with over 30 restaurants and bars in Hong Kong and Sydney. The success behind the group lies in its full dining experience for all, including

Job Description

: 12 Jun 2026
Ref.: JM20260612011529465

Job Duties :

• Daily duties including but not limited to motivate chefs, prepare schedules, control and supervise quality, handling errors and accidents that occur during the service

• Maintain a high standard of all food preparation, service, hygiene and work safety in respective kitchens, according to the standards required by the Group

• Plan and implement menu cycles and special menus by taking consideration of the latest trends in food presentation, nutritional value and seasonality.

• Manage the manpower and work allocation in accordance with the budgeted figures and suggest corrective actions in case of any deviations

• Conduct daily quality checks and wastage control on raw and produced items in all kitchens and ensure proper handling, storage, turnover and usage of raw and processed items

• Practice and promote teamwork at all times and set a good example of attitude and performance

Job Requirements :

• Minimum 3-5 years in managerial level in Western Concepts

• Experience in busy volume outlet is a must

• Good knowledge in ALL aspect of kitchen including hot, cold, bakery pastry

• Strong sense of creative and innovative approach on food development with extensive knowledge in Western Fine Dining cuisines

• A strong leader to lead a team and team building 

• Excellent communication and interpersonal skill

• Good command of spoken and written in English and Cantonese

• Excellent work ethic, attention to details, positive attitude a must

• Process a valid Hygiene Manager qualification and knowledge in Occupational Health & Safety

• Proficient in Microsoft Office including Outlook & Excel

Compass Group Hong Kong Ltd

Compass Group Hong Kong Ltd.,

Job Description

Job Responsibilities:

• Report to Operations Manager/ Unit Manager and responsible to oversee daily canteen operations 

• Maintain constant high standard of preparation and plating 

• Committed to highest level of HSE and food safety standards

• Support in creating new seasonal menu offerings

• Work on Menu design, dish design and costing, creating and managing SOP and recipes
  
  Job Requirements:

• Minimum 3 years’ experience in western restaurants/ staff canteen with 3 years' supervisory level

• Hygiene supervisor/ manager certified an advantage

• Able to lead and coach team in a positive & professional manner

• To be well able to handle dietery preferences and allergen information

• Experience of senior position in large operations is an advantage 

• Must be capable of being flexible to last minute requests & challenges with a 'Can-do' attitude 

• Strong communication & management skills required 

We offer an attractive remuneration package and excellent career prospects to the right candidate.

If you are interested in joining us, please send your full resume with academic qualifications, work experience, availability, present and expected salary by clicking APPLY NOW button.

Compass Group Hong Kong is an Equal Opportunities Employer. All applications and enquiries will be handled in the strictest confidence and personal data collected will be used for recruitment purposes only. All the applicant contact details will be kept for 6 months only.

Hopewell Hotel (Wanchai) Management Limited

Job Description

About Us

Surrounded by the enchanting hillside greenery and facing the stunning view of Victoria Harbour, Hopewell Hotel is one of the largest 5-star hotels in Hong Kong. 

Home to the largest park in Wan Chai, this hotel provides 1,000 guestrooms to fit the needs of all travellers, over 6,500 sq. m. of column-free meetings and convention spaces, various dining and recreational facilities, more than 400 parking spaces with Wan Chai’s largest lifestyle mall, Hopewell Mall.

Join Our Team

If you are looking for a fun and rewarding career opportunity, we now invite you to join us as one of our team members. 

Responsibilities:

• Check kitchen daily log for all sections and take follow up actions if necessary

• Maintain and keep accurate record of reports required

• Ensure smooth operations of the kitchen during service hours

• Ensure dishes are cooked and prepared accordingly, restaurants and special event buffet lines are replenished and filled in a timely manner and a la carte are according to menu set

• Have general knowledge of food cooking techniques

• Ensure mise-en-place is completed prior to service

• Familiarize with kitchen equipment

• Ensure brand standards have been implemented

• Set standard of hygiene in food production areas

• Maintain all operating equipment at par

• Ensure all kitchen equipment are in good and safe condition

• Perform any ad hoc duties as assigned by the superiors

Requirements:

• Secondary school graduated

• Savoury cooking certificate holder and work experience in hotel is preferred

• Minimum 3 years of experience in similar position with good track record in industry

• Experience in handling sizable banquet events and hotel opening project will be an advantage

• Hygiene Manager and Hygiene Supervisor scheme is preferred

Benefits:

• 5 Day Work Week

• Birthday Leave

• Group Medical Insurance (For Employee and Employee's Children)

• Dental Care for Employee 

• Complimentary Duty Meal 

• Transportation Allowance

• Yearly Discretionary Bonus

• Hotel Food & Beverage Discounts 

• Good Career Progression & Development 

_________________________________________________________

With a large number of applications received, only shortlisted candidates will be contacted for an interview. 

Personal data collected will be treated in strict confidence and used for recruitment purposes only.

MOJUMDAR RESTAURANT PTE. LTD.

Job Description

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Assist in other logistics activities as and when required
• Pick and packing of supplies
• Assist in daily operations
• Verify quantities, condition and type of goods received
• Ensure proper labelling & storing of goods received
• Liaise with suppliers of overseas and local and buyers on delivery schedule
• Check the packing of food products by mixing up of various combinations and proportions of spices which could bring a good quality and flavour of masala powders and various spices powders are in correct proportion.
• Ensure accurate update of goods received and goods issued into system
• Responsible for receiving / packing / collecting of parcels, shipments and documents
• Replenish stock, monitor stock expiry & conduct cycle counts every quarterly
• Maintain and count of stocks properly
• Responsible for good housekeeping and safe workplace
• Dispose obsolete equipment and material

Mandarin Oriental, Singapore

At Mandarin Oriental, our guiding principles are what define us.

Job Description

GUEST SERVICES MANAGER (DUTY MANAGER)

Mandarin Oriental, Singapore is looking for a Guest Services Manager to join our Front Office team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional. 

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Mandarin Oriental, Singapore is a sanctuary of luxury and sophistication overlooking the iconic Marina Bay. 

About the job

Based at the Mandarin Oriental, Singapore, the Guest Services Manager is responsible for daily smooth operations within the Rooms Division, delivering exceptional guest experiences, and maintaining high service standards. The position reports directly to the Front Office Manager.

As Guest Services Manager, you will be responsible for the following duties:  

• Attend to guest's requests and complaints

• Investigate complaints and address to the department concerned and response to guest with an appropriate explanation and apology

• Ensure LQE and CQE is delivered and a smooth and successful operation is carried out in these areas daily

• Coordinate with Front Office and Guest Services on VIP arrivals, walk-ins, groups and guests with special requests

• Coordinate with Engineering and Housekeeping to ensure that all rooms are ready for sale in the proper condition

• Coordinate with Housekeeping and Food and Beverage on any special requests for VIPs

• Coordinate with Security with regards to any criminal act within the hotel or suspicious guests

• Coordinate with Front Office cashiers on vouchers, billing instructions, deposits, rebates etc, to minimize bad debts, skippers, untraceable charges and allowances

• Inspect VIPs arrival rooms with appropriate amenities set up

• Meet and greet VIPs arrivals and departures as highlighted by Director of Rooms or Front Office Manager

• Uphold FLHSS procedures within the division

• Uphold grooming standards

• Ensure effective communication via daily briefing, weekly update and monthly brainstorming within the department

• Attend scheduled meetings

• Perform any other duties as assigned by Superior

• Ensure that standard, policies and procedures are maintained

• Responsible in reporting any cleanliness findings within the hotel and address with the relevant department

• Make every effort to ensure that guests of the hotel are made as comfortable and contented as possible

• Coordinate and take charge of any emergency until General Manager or Hotel Manager arrives

• Recommend improvements in hotel operations where there are opportunities for improving service, increase revenue, etc

• Check the reading file to update on all new e-mails, faxes or correspondence which may require personal attention

• Attend Front Office briefing and Operations meeting and ensure that all instruction given is carry out expeditiously

• Highlight log entries during daily Operations meeting

• Check through the day arrival report and ensures that the necessary preparations are done by respective departments

• Check VIP rooms and their special requests

• Check all public areas and colleague areas for any irregularities and cleanliness

• Check on the working condition of elevators, lobby lights, air conditioning, in-house music and other hotel equipment and report defects where/when necessary

• Check daily event order and ensure that the necessary signboards and arrangements are done

• Ensuring IT equipment at the reception and lobby are functioning well

• Log all complaints/irregularities for Management reference

• Handle all complaints from guests and transmits them to the departments concerned and see that corrective actions are taken immediately

• Constantly check appearance, grooming of uniform colleagues

• To conduct physical room checks for remaining departures beyond 1600 hours

• Ensure Front Office colleagues verify the Housekeeping report and follow up on any discrepancies

• Ensure all lights in the public areas are lit at the appropriate time

• Ensure the sky signs are fully lit at 1900hrs

• Conduct random check on all colleagues to ensure that nobody sleeps while on night duty

• Ensure that all areas are cleaned and checked thoroughly by night cleaners

• To run night audit for HMS and InfoGenesis

• Extend assistance in all areas especially operations

• Attend Rooms Division update weekly

• Conduct departmental training and also makes appropriate suggestions to improve whenever necessary

• Attend to any medical assistance not limited to guest but to colleagues as well

• Take charge during emergency until General Manager and Hotel Manager arrives

• Performs any assignment as delegated by the General Manager, Hotel Manager, Director of Rooms and Front Office Manager

As Guest Services Manager, we expect from you: 

• Candidate must possess at least a Bachelor's Degree/Post Graduate Diploma/Professional Degree, Diploma/Advanced/Higher/Graduate Diploma or equivalent.

• At least 3 years of working experience as guest services personnel in luxury hotel or similar capacity is required for this position.

• Preferably familiar with emergency procedures, security protocols and guest service standards.

• Willingness to work shifts, weekends, and public holidays

• Strong knowledge of hotel operations, guest relations, and service standards

Our commitment to you 

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously. 

• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.

• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.

• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.

Andaz Singapore

Andaz Singapore is a five-star hotel managed by Hyatt International, that focuses on design and relaxed luxury. This designer hotel is the the first Andaz hotel to open in South East-Asia back in 2017.

Job Description

Occupying Levels 25 to 39 of the DUO Tower, Andaz Singapore is a lifestyle hotel brand by Hyatt Hotels Corporation that inspires fresh perspectives. The first Andaz property in Southeast Asia offers well-appointed guestrooms and suites, four event venues, and five dining and drinking concepts, with stunning views of the city. Situated at the crossroads of the Kampong Glam, Little India and Bras Basah Bugis cultural districts—with their intimate shophouse-filled alleyways and atmospheric colours, textures and flavours— Andaz Singapore aims to spark discovery of the rich culture of Singapore, and inspire guests to experience the city from new angles.

Global in scale while local in perspective, the Andaz brand empowers self-expression and stimulates guests’ curiosity through imaginative travel for a distinctively local experience. Through thoughtful, unscripted service tailored for travelers, Andaz hotels enable guests to go beyond the familiar to discover and define their personal essence while immersing themselves in the spirit of the eclectic culture around them.

Come join us to express your Andaz as Assistant Manager - Outlet if the following describes you.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

Your Profile

• Ideally with a relevant Degree, apprenticeship or Diploma in Hospitality or Restaurant Management.
• Minimum 2 years work experience as Assistant Outlet Manager or Team Leader/Captain in a hotel or large restaurant with good standards.
• Good problem solving, people management, administrative and interpersonal skills are a must.
• A can-do attitude.

Andaz Singapore

Andaz Singapore is a five-star hotel managed by Hyatt International, that focuses on design and relaxed luxury. This designer hotel is the the first Andaz hotel to open in South East-Asia back in 2017.

Job Description

Occupying Levels 25 to 39 of the DUO Tower, Andaz Singapore is a lifestyle hotel brand by Hyatt Hotels Corporation that inspires fresh perspectives. The first Andaz property in Southeast Asia offers well-appointed guestrooms and suites, four event venues, and five dining and drinking concepts, with stunning views of the city. Situated at the crossroads of the Kampong Glam, Little India and Bras Basah Bugis cultural districts—with their intimate shophouse-filled alleyways and atmospheric colours, textures and flavours— Andaz Singapore aims to spark discovery of the rich culture of Singapore, and inspire guests to experience the city from new angles.

Global in scale while local in perspective, the Andaz brand empowers self-expression and stimulates guests’ curiosity through imaginative travel for a distinctively local experience. Through thoughtful, unscripted service tailored for travelers, Andaz hotels enable guests to go beyond the familiar to discover and define their personal essence while immersing themselves in the spirit of the eclectic culture around them.

Come join us to express your Andaz as the Hotel’s Assistant Manager – Cantonese Restaurant if the following describes you.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit center, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Fluent in both English and Mandarin in order to communicate with Mandarin speaking guests.

• Minimally one year as Assistant Manager in a hotel or large Cantonese/Chinese restaurant with good standards.
• Great knowledge in restaurant management
• Well-versed in operational standards, managing manpower cost & driving financial goals
• Comprehensive knowledge of business needs and productivity requirements
• Strong communication and leadership skills
• Excellent administrative, customer service and interpersonal skills
• A can-do attitude

** We regret that only shortlisted candidates will be notified **

Andaz Singapore

Andaz Singapore is a five-star hotel managed by Hyatt International, that focuses on design and relaxed luxury. This designer hotel is the the first Andaz hotel to open in South East-Asia back in 2017.

Job Description

Occupying Levels 25 to 39 of the DUO Tower, Andaz Singapore is a lifestyle hotel brand by Hyatt Hotels Corporation that inspires fresh perspectives. The first Andaz property in Southeast Asia offers well-appointed guestrooms and suites, four event venues, and five dining and drinking concepts, with stunning views of the city. Situated at the crossroads of the Kampong Glam, Little India and Bras Basah Bugis cultural districts—with their intimate shophouse-filled alleyways and atmospheric colours, textures and flavours— Andaz Singapore aims to spark discovery of the rich culture of Singapore, and inspire guests to experience the city from new angles.

Global in scale while local in perspective, the Andaz brand empowers self-expression and stimulates guests’ curiosity through imaginative travel for a distinctively local experience. Through thoughtful, unscripted service tailored for travelers, Andaz hotels enable guests to go beyond the familiar to discover and define their personal essence while immersing themselves in the spirit of the eclectic culture around them.

To assist the Event Manager in ensuring that the events are managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times.

• Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Spends time at events (during peak periods) to ensure that they are managed well by the respective associates and functions to the fullest expectations.
• Assists with the preparation and regular update of the Event Service Departmental Budget, in close cooperation with the Director of Food and Beverage ensuring targets are met and costs are effectively controlled.
• Ensures that Event Service associates work in a supportive and flexible manner with other departments.
• Ensures that Event storage and Audio Visual areas are neat and organised, including the proper storage of props, and equipment.
• Assists in the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.
• Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• Carries out any other reasonable duties and responsibilities as assigned

Your Profile

• Ideally with a diploma in Hospitality or Tourism management.
• Minimum 1 years work experience as Assistant Manager or Team Leader - Banquet service.
• Well-developed communication and customer relations skills.
• Exceptional customer service skills and proven problem-solving skills.
• Strong Leadership qualities including professionalism and excellent presentation.
• A can-do attitude.

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 Sous Chef will report to Executive Chef.

Job Responsibilities:

• Assist with menu planning, inventory, supply management, quality control, and maintaining portion sizes
• Create and refine menus with new or existing culinary creations ensuring variety and quality of the servings
• Approve and finalize dishes before service to ensure presentation and taste meet quality standards
• Manage procurement of ingredients and kitchen equipment, addressing shortages proactively
• Minimize waste and maximize thorough usage of food through proper and well-organized storage
• Maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Maintain the highest standards of kitchen and food hygiene at all times
• Resolve kitchen issues promptly to maintain smooth operations
• Ensure safe and proper use of equipment at all times and to give guidance to other team members
• Overall in charge of the kitchen team during the absence of the Executive Chef to build a high-performing team
• Assist in developing seasonal menu
• Any other duties as assigned

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• 5 to 7 years of relevant experience preferably in Japanese / Western fine dining
• Possess comprehensive knowledge of your specialty in handling all equipment and general culinary functions
• Prior experience working in a pre-opening team would be advantageous
• Work independently and good team player
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• 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.

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 Chef De Partie / Senior Chef De Partie will report to the Sous Chef / Senior Sous Chef / Executive Chef.

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

Job Responsibilities:

• Prepare dishes in assigned section while ensuring quality and safety standards are met
• Follow standard recipes and guidelines for food presentation, production, and portioning controls
• Manage proper storage and labelling of food products to minimize spoilage and food wastage
• Maintain the highest standards of kitchen and food hygiene at all times
• Any other duties as assigned

Job Requirements:

• 3 to 5 years of relevant experience preferably in Fine Dining
• Possess comprehensive knowledge of your specialty such as handling kitchen equipment and general culinary functions
• Prior experience working in a pre-opening team would be advantageous
• Be dependable and work well as part of a team
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• 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 Karim Group 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.

PABNA RESTAURANT PTE. LTD.

Job Description

Roles & Responsibilities

1. Hospitality Leadership
2. Managing Financial Budgets & Monitoring Costs
3. Maintaining Financial Records & Reports
4. Hiring & Training Staff
5. Rostering Staff
6. Handling Employee Issues & Conflicts
7. Ensuring Customer Satisfaction & Building Customer Relationships
8. Planning Menus, Pricing & Maintaining Food Quality
9. Managing Inventory & Ordering Supplies
10. Maintaining Environmental, Food Safety & Sanitation Practice

The role of a restaurant manager is to lead the restaurant. They drive company culture and customer satisfaction by managing every aspect of a restaurant to ensure it runs smoothly and makes a profit.

This requires both hard and soft skills to effectively juggle priorities, motivate staff, be creative in increasing revenue and stay ahead of the competition. It also requires financial, marketing, supply chain and employee management skills. To level up, restaurant managers must also optimise policies and procedures because lower outgoing costs and speed are both key to a restaurant's success.

Restaurant managers require commercial awareness and acute financial management skills. They work closely with the restaurant owner (or in some cases are the owner) to forecast the financial budget, set periodic sales targets and manage the profit and loss statement (P&L). While also controlling operational costs, approving timesheets, sending invoices and ensuring there is enough cash flow for the payroll process to pay employees and suppliers.

They may also need to balance the income after every shift or delegate cash management to another employee.

Making money is vital to hospitality management and running a restaurant business. Part of the duties and responsibilities of a restaurant manager is to report on business performance, identifying areas for improvement and opportunities for growth for the restaurant, including maintaining relevant financial records for business and tax needs.

Pulling data from restaurant management software can help pinpoint ways to streamline operations and costs. With ResDiary, restaurants can easily gain complete visibility into their business, compare booking history, identify patterns and predict future trends to help make evidence-based decisions.

The responsibilities of a restaurant manager are to employ and educate all staff for optimal restaurant operations, including:

• Front Of House (FOH) - host, maitre d'/head waiter, waiters/servers, sommelier, bar staff, runner, busser
• Back of House (BOH) - head chef, executive chef, sous chef, kitchen manager, dishwasher
• Restaurant Operations staff - assistant restaurant manager, cleaning team

The restaurant manager will set the expectations, hire and onboard new employees, outline responsibilities, provide training, support and supervise staff to ensure they’re working in line with the restaurant’s values and policies. This includes conducting periodic reviews to evaluate staff and promote employees for great work.

A restaurant has many moving parts, and effective staff scheduling is crucial to the success of the restaurant’s operations. The restaurant manager must balance between ensuring the restaurant is probably staffed to meet customer demand while maintaining reasonable labour costs that maximise profitability. Efficiently scheduling rosters or shifts means managing employees and aligning with their availability, assigning roles that play to their strengths and experience, while being adaptable to the businesses changing needs and staff leave. High organisational skills, knowledge of all jobs within the restaurant and flexibility to switch between these roles during peak times or breaks are needed.

Restaurant manager responsibilities extend to handling team conflicts between staff and any disputes they may also have with customers. They will need to mediate between the two parties to create the best restaurant experience for all. This means that meeting customer expectations is as important as maintaining a strong workforce, retaining staff and ensuring a healthy work environment.

A good restaurant manager brings a high level of communication skills, problem-solving skills and excellent customer service skills to the table to ensure the ultimate in guest satisfaction. Memorable and pleasant dining experiences extend across all contact points.

From the ease of booking, all the way to responding to guest feedback and customer complaints in person and online. A restaurant manager must then have a cool head under pressure, be adaptable, listen and provide suitable solutions.

Building and establishing positive relationships helps with customer retention, customer recommendations and brand awareness. Their direct feedback can also inform future decisions on improving the overall dining experience.

The restaurant industry drives food innovation through culinary experimentation and experiences. As the restaurant manager maintains the operations of the business, they set the direction, financial and supply limitations for the restaurant menu. Designed in collaboration with the head chef, the restaurant manager will research and plan food and beverage menus.

They will develop a menu pricing strategy to optimise supply costs and adjust as required to maximise profit. Whilst also meeting the needs and monitory standards of supply, food quality and presentation.

Supply chain and inventory management is an important role of a restaurant manager or part of a kitchen manager’s responsibilities in larger restaurants. Basically, this means that the kitchen and restaurant are stocked with everything that both staff and diners need to do their job or enjoy their dining experience. Including ordering and managing required stock levels of food ingredients, condiments, cookware, tableware and staff uniforms. This also involves relationship building with suppliers and implementing monitoring systems to keep track of low stock, loss or theft.

Meeting health and safety regulations are an important part of operating a restaurant and is part of the restaurant manager’s duties and responsibilities.

They ensure that the overall safety of the restaurant environment, equipment, facilities, government licencing, valid hospitality certifications, sanitation compliance and food safety standards are maintained for both staff and customers.

The main skills you need to be a restaurant manager are leadership, organisational, customer service and problem-solving skills. Hospitality/Food & Beverage (F&B) industry knowledge and proven work experience are usually required. A degree in Business Administration or accreditation in business or hospitality management is a plus.

Millennium & Copthorne International Limited

Millennium & Copthorne International Limited - a dynamic, global hotel group with properties in major gateway cities and operating more than 120 hotels worldwide, is looking for passionate and service-oriented individuals.

Job Description

Job Description & Requirements

The Assistant Banquet Manager works closely with the F&B Manager/Director to perform office administrative functions and operation service task for the all F&B Department and ensures that all SOP standards are met.

Key responsibilities

• To monitor restaurants and banquet operations stocks and/or inventory such as menus, tent cards etc and ensure they are in good condition for F&B operations team and guests to use.
• Transmits any orders or decisions taken by the F&B Manager promptly to team members as per instructions such as executing all in-house and third party outlets’ promotions or corporate initiatives.
• Organizes and files all F&B documents so that they are readily available on request for answering queries or preparing reports.
• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up
• Take care of F&B services and provide relevant correspondence to guest queries
• Be familiar with Food and Beverage Operation functionality and other related task
• Performs related duties and project as assigned by F&B Manager
• Participate and assist F&B Manager in all meetings relevant to the department
• To comply with all company and local laws for all F &B services including restaurants and catering licensing maintenance, renewals.
• To monitor and take corrective action to reduce waste, misuse and breakage
• Work with procurement for Restaurants and Banquet Operations on all operations related item
• To provide administrative support to all F&B outlets such as but not limited to preparation of banquet items and etc.
• Process all correspondences, minutes of the meeting, reports, memos, action plan, weekly planner, menu, F&B Forecast, gift voucher, and other documents relevant.
• Organizes and files all F&B documents so that they are readily available on request for answering queries or preparing reports.
• Assist Restaurant Manager/F&B Manager/Director in dealing with suppliers
• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up
• Be familiar with Food and Beverage Operation functionality and Special Task
• Performs related duties and special projects as assigned by F&B Manager
• To comply with all company and local laws for all F &B services including restaurants and catering licensing maintenance, renewals.
• To monitor and take corrective action to reduce waste, misuse, and breakage items
• Work with procurement for Restaurants and Banquet Operations be it wedding favors, gifts, tent cards, etc and ensure it is within budget through the MPS system
• In-charge of hotel and banquet events’ flower arrangement and decoration according to Banquet Operations’ instructions
• And other duties as assigned by the Restaurant Manager/F&B Manager/F&B Management Team to assist on other outlets duty, off day will be based on the overall duty roster.

Ideal requirements

• 1-3 years of experience in F&B Operations
• Working proficiency in Microsoft Office
• WSQ Follow Food & Beverage Safety and Hygiene Policies or other existing and/or new Workforce Skills Qualifications (WSQ)

SOFITEL SINGAPORE CITY CENTRE

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

Job Description

Job Description:

• Lead and oversee the seamless day-to-day operations of all Food & Beverage outlets including Racines, 1864, Whisky Lounge and in-room dining.
• Drive guest satisfaction, loyalty and brand reputation by delivering memorable dining experiences through personalized service, strong guest engagement and meticulous attention to detail.
• Evaluate changes in guest needs, the guest mix and competitive set in order to recommend and action appropriate product/service and operational changes as necessary.
• Ensure that brand standards, including sustainability initiatives, are maintained.
• Recruit, mentor, coach and develop high-performing teams through structured training, succession planning, performance management, and employee engagement initiatives that foster a positive service culture.
• Coordinate and communicate with all other departments as required to ensure smooth operations, high levels of guest and employee satisfaction and the most effective use of resources.
• Take a proactive and innovative approach to operations in order to maintain market competitiveness and exceptional financial performance.
• Work with the Marketing team to develop creative and effective promotions and to drive their implementation in a timely manner.
• Develop beverage menus for all areas and work with the Executive Chef to develop dining menus.
• Prepare monthly forecasts for restaurant, room service and bar, review daily and monthly financial result and take any required actions.

Job Requirements:

• Minimum 3 -5 years of experience in a similar role, preferably in a Five-star luxury setting.
• A strong understanding of the overall hotel business with the ability to study, analyse and interpret complex activities and/or information in order to improve new practices or develop new approaches.
• Proven experience in meeting budget and forecast for all costs, including payroll and other expenses.
• Experience in managing and developing a team, including performance management, performance reviews, disciplinary procedures, creating learning and development plans, coaching etc.
• Has a good understanding of luxury guest expectations and desire to meet these expectations.
• Project professional image at all times through personal presentation / interpersonal skills.
• Has awareness of industry trends in service, product and presentation. A passion for food, wine and the culinary arts that is knowledgeable and effusive.
• Aptitude for developing promotions and marketing.

The Fullerton Bay Hotel

The Fullerton Bay Hotel Singapore is the latest addition to the dazzling Marina Bay waterfront. Alongside spectacular views of the bay and Singapore skyline, the Hotel provides legendary service and embodies contemporary luxury and refined elegance.

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned

· Keep abreast of changes in F&B especially high end bar trends and be proactive and resourceful in the analysis of such emerging trends and guests changing needs/preference.

· Champion high standards of Guest Relation services at all areas, and actively work to uphold such high standards by providing constant and honest feedback to all related team members/ and coaching them

· Establish rapport with guests, maintaining good relationship and handle all guest feedback, complains, service recovery in a timely manner.

· Be the key contact person to personally look after event organisers, in order to ensure that all operating departments involved, are following through the event requirements seamlessly; personally and frequently verifying that guests attending the events/patronising outlet are receiving the best possible service in a consistent fashion and to pre-empt/ spot possible shortfalls, providing solutions to remediate it in a timely manner.

· Drive and develop guest engagement and satisfaction programs, targeting customer’s loyalty/ repeat business, aiming high guest return ratio.

· Review, impellent and ensure effective and efficient service standards, with the aim to achieve service excellence and organizational goals.

· Be on the floor during meal periods, performing The Fullerton Ambassador role, to welcome, usher, bid farewell to VIPs and event’s organisers/ planners, building rapport, assessing satisfaction and ensuring repeat business from these stakeholders

· Drive Tripadvisor ranking in all outlets, keeping the team focused on targets.

· Maintain a good rapport and working relationship with all staff, not only within the F&B department but all other departments in both hotels and precinct.

· Maintain high standards of department, personal grooming at all times, being a role model to the team.

Requirements:

· Minimum Diploma in a related discipline with 3-5 years relevant experience, and/or training in similar capacity; or equivalent combination of education and experience.

· Passion for service excellence and high service standards

Park Regis by Prince

Welcome to Park Regis by Prince Singapore, a stylish, aspirational, and accessible hotel thoughtfully curated for a classic hotel experience. Adopting a biophilic sophistication aesthetic, guests can immerse themselves in lush greenery while staying in the vibrant heart of Singapore. Accessibly situated amidst the bustling Clarke Quay and charming Chinatown districts, our prime location offers guests unrivalled access to the city’s most iconic attractions. Whether you’re here for business or leisure, our hotel is the perfect choice, with the Central Business District just a stone’s throw away.

Job Description

Job Summary 

The incumbent is responsible for the day-to-day operations of the front desk and the welfare of our guests. He/She acts as a liaison officer and makes decisions concerning the guests' well-being. 

Job Responsibilities 

• Oversee the daily Front Office Operations.  

• Take care of VIP guests—anticipate and fulfil their needs and welcome/bid farewell on behalf of the Management. 

• Inspect VIP arrival rooms and showrooms.  

• Coordinate group arrivals and departures. 

• Attend to guest requests/feedback and ensure a positive guest experience. 

• Handles guest complaints/incidents and makes accurate and unbiased log entries for Management’s attention.  

• Corresponding with guests on other matters via email.  

• Be fully conversant with Fire and Emergency procedures. 

• Frequently inspect the hotel to ensure its cleanliness, safety, and upkeep and report any findings to the respective departments.  

• Coordinate among the engineering, housekeeping, and front office departments to ensure ongoing room projects (PMR/air-con servicing, etc.) are completed, and rooms are returned to inventory on time to minimise revenue loss.  

• Coordinate with the Security Department concerning any suspected criminal act within the hotel.  

• In the absence of the Management Team, take charge of any Emergency Situation or act on behalf of the Management Team.   

• To stay updated with the Hotel’s products, promotions, and happenings in Singapore.  

• Recommend improvements in hotel operations – Processes, Services or Revenue.  

• Ensure the sufficient and strategic deployment of manning, including reception and lobby coverage, meal break coordination, etc.  

• Assist in monitoring and reminding all team members about punctuality, grooming, conduct and performance. 

• Approve rebates, paid out and guest entertainment expenses, noting valid reasons and ensuring that necessary documents support them. 

• Assist in conducting shift briefings and provide feedback and information to the team. 

• Identify the areas of improvement and conduct training for the team. 

• Ensure all instructions and policies are communicated to the team. 

• Report unsafe working conditions and follow up on rectifications. 

• Performs any other duties assigned by the Rooms Division Manager that may reasonably be required for the needs of the business and to fulfil your role. 

PARKROYAL COLLECTION Pickering Singapore

Sitting in the heart of the Marina Bay with panoramic views of the city skyline, PARKROYAL COLLECTION Marina Bay, Singapore is the country's first Garden-in-a-Hotel.

Job Description

Responsibilities:

• Act in command in the absence of Assistant Front Office Manager, supervise sections in Front Office, such as front desk, operator and concierge services. Monitor the junior staff’s conduct and job performance and to ensure that all staff project a positive corporate image to guests.

• Ensure that guests are attended to with promptness, courtesy and efficiency and that guest complaints are handled with tact and diplomacy. Assist in checking in / out of guests.

• Assist to inspect rooms assigned to VIPs before their arrival. Meet and show the VIPs to their rooms and ensure that the complimentary amenities are provided. Ensure that relevant persons and Departments are informed of the VIPs.

• Initiate correspondence regarding enquiries, reservations, and complaints. Check housekeeping discrepancy report; report any variance and take corrective actions.

• Perform duties pertaining to security such as directing guests reporting incidents, thefts, or any offences to the Security department for assistance and handle matters concerning guest’s undesirable conduct in rooms / public areas or undesirable persons loitering around in co-ordination with the security department.

• Be alert and report any faults, defects and unusual activity of the property to relevant departments

• Maintain cash float amount in accordance with expected occupancy. Authorise rate and room changes, paid outs, cash advances, acceptance of cheques according to procedures and credit policies.

• Responsible for training of all front desk staff including planning, organising and conducting OJT.

• Monitor room inventory closely to ensure maximum utilisation of rooms to generate higher revenue. Assist to maximise revenue and occupancy from group allotments.

• Directly responsible for the evacuation of staff and guests during a fire or any security threat in co-ordination with the security department.

• Follows up in credit limit report, ensure all guests balance checked daily.

• Counsel, coach and mentor individual associates as required to drive initiative, performance and consistency.

• Ensures that the Hotel’s properties and facilities are protected and are kept in good working condition. Reports any loss or damage to the Hotel’s properties and facilities promptly and appropriately.

• Carries out any other reasonable duties and responsibilities as assigned by superior.

Requirement:

• Minimum 5 years' experience in Front Office supervisory role, thoroughly familiar with front office reception functions

• Prior experience in a 5 star hotel will be of an advantage

• Proficient with Opera system

• Customer service centric with high level of flexibility & adapability

• Able to work under pressure & fast paced environment

• A strong team leader & team player

Pan Pacific Hotels Group is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.

PARKROYAL COLLECTION Pickering Singapore

Sitting in the heart of the Marina Bay with panoramic views of the city skyline, PARKROYAL COLLECTION Marina Bay, Singapore is the country's first Garden-in-a-Hotel.

Job Description

The Spa Manager ensures that every guest who enters the spa & fitness centre is assisted and cared for. Treatment packages are fulfilled and retail products made aware to all members/guests that enter the Spa. He / she oversees the spa and fitness operation team and assists the Management in ensuring that the outlet runs an efficient and profitable operation.

Responsibilities:

• Meets & handles potential members and any other walk-in clients/guests in a professional, well- mannered and friendly way.

• Conducts outlet tours to new clients/guests whenever necessary.

• Handles member/guest’s requests and complaints and provide vital information to the Management for the purpose of improving members’/guests’ satisfaction.

• Builds good, professional relationships with all members/guests and deals with any queries with the objective of offering the member/guest an excellent service standard.

• Carries out consultations when necessary.

• Ensures fulfilment of all members’ benefits or guests’ privileges and that all members / guests are attended to in the spa.

• Monitors and supports Executives and associates in advising and closing sales of packages and retail products.

• Works closely with other teams in the hotel to offer Spa discount vouchers / introduce Spa to visitors

• Manages and upkeeps Level 5 Lifestyle floor – gym, pool, Spa as a whole to offer complete “lifestyle” package and services to public and guests

• Supervises the day-to-day operations of Spa, Pool and gym including rostering, cleanliness, maintenance of the Lifestyle floor.

• Oversees and coordinates workshops and any other events associated with the hotel.

• Initiates maintenance of the facilities and equipment of the outlet and level 5 and ensures that good working conditions of the facilities.

• Assists in monitoring operations budgets and ensures all costs/sales commission are controlled.

• Ensures associates’ professionalism while handling guests/members.

• Fully understands the rules and regulations of the outlet and ensures that all hygiene standards, fire and safety rules and regulations are met and adhered to.

• Manage the rostering, keeping a proper record of overtime hours, Public Holiday & annual leave for the spa & fitness team.

Requirements:

• Minimum diploma in Hospitality Management preferably in Spa Management

• With CIDESCO/CIBTAC/ITEC/WSQ qualifications and other recognized certificates will be an advantage.

• Minimum 2 years experience in similar capability and/or at least 5 years in Spa Management

• Strong administrative and organization skills

• Excellent interpersonal and human relations abilities

• High level of flexibility and adaptability

• Able to work on weekends and public holidays
  

SOFITEL SINGAPORE CITY CENTRE

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

Job Description

Job Description:

• Lead and oversee the seamless day-to-day operations of all Food & Beverage outlets including Racines, 1864, Whisky Lounge and in-room dining.

• Drive guest satisfaction, loyalty and brand reputation by delivering memorable dining experiences through personalized service, strong guest engagement and meticulous attention to detail.

• Evaluate changes in guest needs, the guest mix and competitive set in order to recommend and action appropriate product/service and operational changes as necessary.

• Ensure that brand standards, including sustainability initiatives, are maintained.

• Recruit, mentor, coach and develop high-performing teams through structured training, succession planning, performance management, and employee engagement initiatives that foster a positive service culture.

• Coordinate and communicate with all other departments as required to ensure smooth operations, high levels of guest and employee satisfaction and the most effective use of resources.

• Take a proactive and innovative approach to operations in order to maintain market competitiveness and exceptional financial performance.

• Work with the Marketing team to develop creative and effective promotions and to drive their implementation in a timely manner.

• Develop beverage menus for all areas and work with the Executive Chef to develop dining menus.

• Prepare monthly forecasts for restaurant, room service and bar, review daily and monthly financial result and take any required actions.

Job Requirements:

• Minimum 3 -5 years of experience in a similar role, preferably in a Five-star luxury setting.

• A strong understanding of the overall hotel business with the ability to study, analyse and interpret complex activities and/or information in order to improve new practices or develop new approaches.

• Proven experience in meeting budget and forecast for all costs, including payroll and other expenses.

• Experience in managing and developing a team, including performance management, performance reviews, disciplinary procedures, creating learning and development plans, coaching etc.

• Has a good understanding of luxury guest expectations and desire to meet these expectations.

• Project professional image at all times through personal presentation / interpersonal skills.

• Has awareness of industry trends in service, product and presentation. A passion for food, wine and the culinary arts that is knowledgeable and effusive.

• Aptitude for developing promotions and marketing.

Holiday Inn Singapore Little India

More than an iconic place to stay, Holiday Inn Hotels are a place to be in the moment–gathered to celebrate with family, laughing with friends, sharing a meal with the team, or just for some well-deserved me-time. No matter the reason you travel, when you’re here, you’re right where you’re meant to be.

Job Description

JOB OVERVIEW

Ensure the smooth conduct of the shift through customer focused service delivery and effective staff supervision.

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

At Holiday Inn® we want our guests to relax and be themselves which means we need team members to:

• Be you – by being natural, professional and personable in the way you are with people

• Get ready – by taking notice and using your knowledge so that you are prepared for anything

• Show you care – by being thoughtful in the way you welcome and connect with guests

• Take action – by showing initiative, taking ownership and going the extra mile

DUTIES AND RESPONSIBILITIES

FINANCIAL RETURNS:

• Supervise cash handling and banking procedures

• Prepare daily banking and cash flow reports

• Deal with irregular payments

• Works with superior in the preparation and management of the department’s budget and is aware of financial targets

• Recycles where-ever possible and enforces cost saving measures to staff

• Monitor daily revenue metrics such as average check, cover count, menu mix, and breakfast performance

• Support inventory control for beverages, operational supplies, and equipment

• Minimize wastage, breakage, and unnecessary costs while maintaining high service standards

• Drive upselling initiatives and ensure the team maximizes revenue opportunities

PEOPLE:

• In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known

• Supervise the maintenance of service equipment

• Supervise functions

• Supervise outlet service

• Works with Manager and Human Resource Manager to ensure the departmental performance of staff is productive. Duties include:

1. Participate in staff recruitment

2. Conduct on the job training in accordance with the departmental standards and procedures and maintains a record of progress for each staff member

3. Provide input for probation and formal performance appraisal discussions in line with company guidelines

4. Ensure new staff attend Corporate Orientation within first month of hire

5. Assist with implementation of departmental induction for new hires

6. Assist with the preparation of efficient departmental work schedules

7. Coach, counsel and discipline staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance

8. Promote a positive team culture that reflects the hotel’s values and service philosophy

GUEST EXPERIENCE:

• Endeavour to resolve all complaints during shift and logs all complaints in log book further follow up

• Monitor standards of guest facilities and services

• Assist with menu and wine list creation

• Monitor peak service periods (especially breakfast) and ensure timely service and quality control

• Engage with guests to gather feedback and identify opportunities for improvement

RESPONSIBLE BUSINESS:

• Establish and instruct staff in cash security procedures

• Control stock and monitor security procedures

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers

• Log security incidents and accidents in accordance with hotel requirements

ACCOUNTABILITY

Ensure the smooth conduct of the shift through customer focused service delivery and effective staff supervision. You will also help to create a desired work culture around our Winning Ways of the InterContinental Hotels Group and embrace the IHG Commitment.

QUALIFICATIONS AND REQUIREMENTS

Diploma in Hotel Management, Food & Beverage, or related field, with 2 years’ related experience or an equivalent combination of education and experience. Supervisory experience preferred. Obtained alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Possesses problem solving and training abilities.

ASK CONNECTIONS PTE. LTD.

Job Description

We are looking for a high-energy Restaurant Manager to oversee our daily operations, lead a high-performing team, and ensure every guest leaves with a smile. You will be responsible for the "total health" of the restaurant—balancing exceptional service with smart financial management (P&L).

• Operations: Lead daily FOH and BOH operations, manage staff shifts, and ensure the restaurant meets all health, safety, and licensing standards.

• Financials: Monitor P&L, control labor and food costs (COGS), and manage inventory to minimize waste.

• Leadership: Recruit, train, and motivate the team to deliver superior service and maintain high productivity.

• Guest Experience: Handle feedback/complaints with grace and implement ideas to improve the brand’s image and local presence.

• Reporting: Maintain accurate records of revenue, expenses, and inventory levels.

• Experience: At least 1 years in the F&B industry (with supervisory experience).

• Skills: Strong leadership, financial literacy (P&L), and excellent communication.

• Mindset: Customer-oriented, calm under pressure, and a positive "can-do" attitude.

• Flexibility: Ability to work split shifts, weekends, and public holidays.

Paris Baguette Singapore Pte. Ltd.

SPC Group's aspiration for a happier world through bread started from a small bakery in Korea in 1945. The path which SPC Group has followed is the history of commitment and innovation for an honest taste that makes the world a happier place. With continuous R&D and creative marketing, our brands, Samlip, Shany, Paris Baguette, Baskin Robbins, and Dunkin' Donuts, have become undisputable market leaders in Korea.

Job Description

As the Section Head (Bread), you will manage our boulangerie operations. Your goal is to balance the art of traditional baking with the efficiency of high-volume production, ensuring every loaf and pastry meets our brand's global standards.

Key Responsibilities:

• Fermentation & Baking: Oversee mixing, bulk fermentation, and proofing cycles for all bread varieties (baguettes, soft buns, laminated dough).

• Consistency at Scale: Manage oven rotations and temperatures to ensure perfect crust and crumb across large batches.

• Operational Workflow: Coordinate with the packing and logistics teams to ensure products are cooled and ready for timely dispatch.

• Equipment Care: Supervise the proper use and maintenance of industrial mixers, dividers, and specialized ovens.

• Team Supervision: Lead and schedule the bread production team to meet daily output targets.

Requirements:

• Minimum 5 years of experience in commercial baking or artisanal boulangerie.
• Proven experience in managing large-scale dough production.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations
• Willingness to work rotating shifts and weekends/public holiday.
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

Paris Baguette Singapore Pte. Ltd.

SPC Group's aspiration for a happier world through bread started from a small bakery in Korea in 1945. The path which SPC Group has followed is the history of commitment and innovation for an honest taste that makes the world a happier place. With continuous R&D and creative marketing, our brands, Samlip, Shany, Paris Baguette, Baskin Robbins, and Dunkin' Donuts, have become undisputable market leaders in Korea.

Job Description

We are seeking a highly organized Section Head (Deli) to lead our "Fresh-to-Go" section. This role is critical in ensuring our sandwiches, salads, and savory items are prepared with the freshest ingredients and delivered with maximum efficiency.

Key Responsibilities:

• Assembly Management: Lead the assembly line for sandwiches and deli products, ensuring high-speed output while maintaining recipe accuracy.

• Ingredient Integrity: Oversee the preparation of fresh produce and proteins, ensuring strict FIFO (First-In, First-Out) protocols.

• Cold-Chain Compliance: Maintain the highest level of sanitization and temperature control, adhering to SFA "Ready-to-Eat" food regulations.

• Quality Control: Verify that all fillings, sauces, and spreads are prepared according to standardized recipes.

• Efficiency: Optimize prep and assembly workflows to meet tight early-morning delivery windows.

Requirements:

• Minimum 5 years of experience in a commissary kitchen, catering, or high-volume deli operation.
• Strong background in cold-kitchen management and food safety.
• Excellent organizational skills with the ability to manage numerous SKUs.
• Experience in training staff on portion control and standardized assembly.
• Ability to thrive in a fast-paced, high-volume environment.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations.
• Willingness to work rotating shifts and weekends/public holiday
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

Paris Baguette Singapore Pte. Ltd.

SPC Group's aspiration for a happier world through bread started from a small bakery in Korea in 1945. The path which SPC Group has followed is the history of commitment and innovation for an honest taste that makes the world a happier place. With continuous R&D and creative marketing, our brands, Samlip, Shany, Paris Baguette, Baskin Robbins, and Dunkin' Donuts, have become undisputable market leaders in Korea.

Job Description

Job Responsibilties

• Develop and maintain production schedules for the Deli - Cold/Hot Kitchen team to meet daily and weekly sales demands.
• Oversee the preparation of all cold deli items, ensuring adherence to recipes, portion control, and presentation standards.
• Implement and maintain safe food handling practices, including temperature control, sanitation, and HACCP guidelines.
• Monitor inventory levels and requisition supplies to maintain smooth operations.
• Minimize waste through proper yield management and production planning.
• Lead, motivate, and coach a team of Deli - Cold/Hot Kitchen staff, providing training and development opportunities.
• Conduct performance reviews and hold team members accountable for meeting production goals and quality standards.
• Foster a positive and collaborative work environment, promoting teamwork and communication.
• Conduct regular quality checks on all cold deli items, ensuring freshness, taste, and presentation.
• Develop and implement systems to maintain consistent product quality.
• Investigate and resolve any product quality issues.
• Maintain accurate production records and documentation.
• Assist with the development of new cold deli recipes and menu items.
• Identify and implement cost-saving measures within the Cold Kitchen operation.
• Participate in inventory management and ordering processes.
• Ensure a clean, organized, and safe work environment in the Cold Kitchen.

Jobs Requirements

• Min. Diploma in Culinary or its related field.
• Minimum 5 years of experience in a similar industry such as a high-volume food production environment (deli, central kitchen preferred).
• Strong understanding of cold food preparation, including food safety regulations (HACCP preferred).
• Excellent organizational and time management skills.
• The ability to lead and motivate a team in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Proficient in inventory management.
• Ability to work independently and as part of a team.
• Strong work ethic and a commitment to quality and efficiency.
• Able to work well under pressure in a fast-paced environment
• Able to work on weekends, public holidays and shift work.

Nong Geng Ji Novena Pte Ltd

Job Description

Job Description:

• Creating a professional and welcoming experience for our customers based on the company’s guidelines

• Obtain training and perform duties in Service and Kitchen Department

• Lead by example by demonstrating exemplary professionalism

• Attend to guests’ needs and complaints promptly and politely.

• Recommend improvements to Management where appropriate

• Resolve all potential service failure issues

• Consistently monitor individual performance and progression with your superior and management.

• Provide support as needed in various departments

• Execute any duty that may be assigned from time to time by the Management

Requirements:

• Applicants must possess at least degree in any field.

• Highly motivated and willing to learn

• Strong positive mentality

• Customer-oriented, excellent interpersonal and communication skills

• Possess good initiative and leadership skills.

• On-the-job training provided

• 5.5 days’ work week

• Able to work on weekends and PH

Gaia Lifestyle Holdings Pte. Ltd.

Established in 2019, Gaia Lifestyle Holdings Pte. Ltd. is a Food and Beverage (F&B) and Shared Services Company managing F&B Operations as well as providing support services to a rapidly growing Group of Companies in multiple industries comprising concert/live shows management and promotions, F&B, hospitality and real estate management. Gaia Lifestyle Holdings Pte. Ltd. regularly measures and improves process quality, examines and applies best industry practices, identifies new and advanced technological implementations as well as trains and develops our employees to keep them relevant.

Job Description

Gaia Group is a lifestyle company that creates & curates a series of timeless & innovative concepts spanning from culinary, entertainment, hospitality & event spaces, reinventing consumer experiences and bringing delight to everyone. At Gaia Group, we believe that there are multiple facets to life that shape our well-being. Through these experiences, one can create unforgettable memories, indulge their senses, while forging meaningful connections with one another. In the realm where passion intertwines with the palate, our culinary artisans embark on a flavourful odyssey, composing harmonies of taste that elevate beyond the ordinary. Hospitality isn’t just a transaction; it is part of our DNA.

The Group continues its journey in shaping distinctive dining experiences. This exciting upscale fine dining concept aspires to showcase culinary innovation, exceptional service, and a thoughtfully curated dining ambience. We look forward to offering every guest a truly memorable and gastronomic experience for any occasion.

We are seeking an experienced Restaurant Manager to lead daily operations, drive team performance and ensure a high-quality dining experience. The role involves managing both service and culinary teams operations, supporting staff development and maintaining operational efficiency.

Job Responsibilities:

• Oversee daily restaurant operations to ensure smooth service and high customer satisfaction.
• Manage operational costs, identify opportunities for efficiency, and implement waste-reduction measures.
• Lead and develop the team, providing provide guidance, training and performance feedback.
• Conduct briefings with the team to ensure operational excellence, hygiene, accurate order taking, and excellent customer experience.
• Maintain accurate records of team attendance, schedules, and any overtime.
• Implement best practices and SOPs to maintain quality, efficiency and service standards.
• Monitor product quality and maintain good working relationships with suppliers and vendors.
• Generate reports on financial and operational performance to support business performance analysis and planning.
• Assist in budget preparation and business planning initiatives.
• Collaborate with marketing or communications teams on initiatives to enhance customer engagement and brand visibility.
• Ensure compliance with health, safety, and sanitation regulations regularly.
• Perform other duties as assigned to support the overall success of the restaurant.

Job Requirements:

• Diploma, degree, or professional certification in Restaurant Management, Hospitality, or a related field.
• Minimum 8 years of relevant F&B experience, with prior supervisory or managerial experience.
• Strong leadership, team management, and interpersonal skills.
• Experience in fine-dining or upscale dining establishments preferred.
• Have knowledge of food and beverage service standards.
• Flexible and adaptable to varied working hours, including shifts, weekends, and public holidays.

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Karim Group 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.

Claudine Pte. Ltd.

Job Description

Claudine is a French neo-brasserie by Chef Julien Royer, located on Dempsey Hill. Claudine presents an intimate side of French cuisine and genuine hospitality, inspired by the joys of home.

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

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

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

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

You'll be in charge of:

• Developing a strong and continuously evolving wine program that is financially sustainable and excites patrons of the restaurant
• Implementing strategies to maximize wine sales and cost efficiencies on both the restaurant and retail channels
• Executing best-in-class wine service, keeping in mind guests' personal tastes and price preference to generate individualized wine profiles for guests
• Advising guests on wine purchases, collection building and on wine-related lifestyle topics
• Managing wine & beverage purchasing, inventory, maintenance and reporting
• Fostering strong relationships with wine suppliers to obtain high quality products and pricing

We love people who:

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

Benefits:

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

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms
Should your application progress to the next stage, we will be in contact to arrange for an interview.

Iron Chef F&B

Iron Chef F&B Pte Ltd is one of Singapore’s leading F&B groups. A subsidiary of SF Group Pte Ltd, it was set up in 2001 with the aim of creating and advocating great dining experiences in Singapore and the region. To date, it helms over 15 brands spanning Asian, Western and Halal cuisines, with a regional footprint in Chong Qing, Phnom Penh and Indonesia.

Job Description

Job Description & Requirements

• Manage and lead the restaurant team to ensure that all aspects of the restaurant’s operations run smoothly and efficiently.
• Oversee all front-of-house and back-of-house operations, including managing inventory, monitoring food and beverage quality, and maintaining cleanliness and safety standards.
• Ensure that all customers receive an exceptional dining experience.
• Build and maintain strong relationships with customers, vendors, and team members to ensure the success of the restaurant.
• Work closely with the marketing team to ensure the restaurant’s marketing efforts align with the overall business objectives and customer needs.
• Monitor financial performance, including sales, costs and profitability, and develop action plans to address any issues or areas for improvement.
• Train and develop the restaurant team, including conducting regular performance evaluations and providing coaching and feedback to improve performance.
• Stay-up-to-date on industry trends and best practices, and make recommendations for improvements to the restaurant’s operations and offerings.
• Have the knowledge required to participate in the formulation of food and beverage menus of the restaurant.
• Handle disciplinary issues, conducting annual team review and confirmation of staff.
• Ensure the strict compliance by all staff to company’s standard operating procedures.

Requirements

• Degree in Hospitality Management, Business Administration, or related field preferred.
• At least 3-5 years of experience restaurant management or a related field.
• Strong leadership skills.
• Excellent communication skills.
• Demonstrated ability to manage financial operations, including budgeting, forecasting, and managing cost.
• Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment.
• In-depth knowledge of the restaurant industry, including trends, best practices, and regulations.
• Flexibility to work evenings, weekends, and holidays as needed.

TJP VAULT PTE. LTD.

Job Description

Thirsty for an alternative, fun and fulfilling working experience? Join our family (a small family with big dreams) as we tickle your intellect and get your creative juices flowing.

Responsibilites include:

Maintain a team-oriented personality with strong people management skills;

Be actively involved in food and drinks menu development and maintaining updated and accurate costing of all food and drinks prepared and sold;

Oversee the organization of kitchen and bar stock & ingredients; verifying all products are properly dated and organized for quality assurance;

Work closely with the company’s management on supply ordering, maintaining costs, floor/kitchen efficiency & staffing;

Ensure all food and drinks preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;

Actively respond to and handle guest problems and complaints;

Trains new employees on restaurant standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;

Ensure proper purchasing, receiving and storage standards in the bar and kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food and drinks;

Ensure proper grooming and hygiene standards for all staff;

Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise;

Assist the company in expansion plans;

Generate profit & loss and consolidate accounts for suppliers;

Oversee hiring of part-time employees and manpower scheduling.

Requirement:

Excellent attitude and willingness to learn

Display integrity and initiative.

Team player with good communication skill

Proven restaurant experience needed

Hiring for two "The Oyster Bank" outlets.

Please include your email address and contact number in your resume.

GSP

Job Description

Provide advanced supervision and hands-on support in the preparation of Prata, Goreng, and Dosa.

Develop, implement, and ensure strict adherence to standardized recipe SOPs for all key menu items.

Manage overall kitchen maintenance, including equipment, exhaust systems, refrigeration, gas lines, and hygiene compliance.

Lead, coach, and train kitchen and service teams to achieve high operational standards.

Track and control daily sales, wastage, food cost, and operational expenses effectively.

Address customer feedback, complaints, and quality concerns promptly and professionally.

Take full responsibility for kitchen operations, food quality, staff performance, and discipline.

Experience: Minimum 4 years experience in Prata Flipping

TJP VAULT PTE. LTD.

Job Description

Junior Sous Chef -

Responsibilities include:

Maintain a team-oriented personality with strong people management skills;
Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;
Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
Actively respond to and handle guest problems and complaints;
Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
Ensure proper grooming and hygiene standards for all kitchen staff
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
Assist the company in expansion plans.

Perks:

Monthly free dishes and/or drinks
After work rewards - beverages
30% discount for all full timers
Meal vouchers for all new outlet opening
Cash incentive for successful referrals of full timers
Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
Staff meal provided
Invitation to outlet’s tasting and training sessions
Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
Attend trade events during working hours
Annual increment of salary guaranteed for employees who complete one year of service
AWS for all employees who have completed one year of service
Long service award for employees who work 3, 5, 7 and 10 years respectively
Annual company retreats, regular team bonding sessions and meals
Transport claims after midnight

Requirements:

Team player with good leadership skills
Excellent attitude and willingness to learn
Display integrity and initiative
Good communication skills
Proven kitchen experience required

Salary: $3500-4500

Altro Zafferano

ALTRO Zafferano – ‘the other Zafferano’ in Italian – is a journey of well-known warm Italian hospitality since 2012.

Job Description

Company Overview

As part of a dynamic restaurant group behind AltroZafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse, we are recognised among Singapore’s leading dining destinations. We offer a stable and professional working environment, with opportunities for growth and career progression as the group continues to evolve.

Job Summary

The Head Chef leads the kitchen team to drive culinary direction, oversee operations, plan menus, manage suppliers, control food costs, and ensure consistent high standards in a dynamic restaurant group.

Responsibilities

• Lead and supervise the kitchen team to ensure smooth daily operations and high performance
• Design, plan, and execute seasonal menus that reflect creativity and culinary trends
• Manage supplier relationships to ensure quality ingredients and control food costs effectively
• Drive consistency and high standards in food presentation and taste to enhance guest satisfaction
• Ensure compliance with food safety and hygiene standards to maintain a safe kitchen environment
• Collaborate with management to develop and support restaurant promotions and events
• Coach, mentor, and develop team members to build skills and improve team performance
• Apply business acumen to manage food costs and contribute to revenue generation
• Adapt creatively and solve problems proactively in a fast-paced kitchen environment
• Communicate effectively with multicultural teams and diverse stakeholders to foster collaboration

Preferred competencies and qualifications

• Proven experience as an Executive Chef or Head Chef in a high-volume restaurant or hospitality environment
• Strong track record in concept development, menu creation, and kitchen planning
• Experience in pre-opening or renovation projects is advantageous
• Expertise in steakhouse or grill-focused cuisine preferred; exposure to international culinary styles is a plus
• Diploma or Degree in Culinary Arts or equivalent professional qualification, or extensive relevant experience
• Strong leadership, people management, and mentoring skills
• High energy, adaptability, and creativity with strong problem-solving skills
• Excellent interpersonal and communication skills to engage with team members and guests

Other Information

• Competitive salary package and performance incentives
• Opportunities for professional growth and career development
• A dynamic and inclusive working environment
• Staff meals, medical benefits, and other perks