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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.

SOUP EMPIRE HOLDINGS PTE. LTD

Job Description

We’re currently looking for an experienced & self-driven restaurant manager to lead our team.

Responsibilities includes:

1. Maintaining the restaurant's revenue, profitability and quality goals.

2. Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

3. Overseeing stock and ordering supplies

Requirements:

1. Minimum 3 years’ experience

2. Proven customer service experience, strong leadership, motivational and people skill

3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.

ARKCLUB INTERNATIONAL MANAGEMENT PTE. LTD.

Job Description

Job Summary

The Live Show Manager is responsible for overseeing the execution of all live performances, ensuring smooth show operations, high-quality entertainment delivery, and strong coordination between performers and technical teams.

• Manage and oversee daily live show operations, ensuring all performances run on schedule
• Coordinate with performing artistes, DJs, and stage crew before and during shows
• Ensure smooth transitions between performance segments and maintain overall show flow
• Monitor performance quality and audience engagement, making real-time adjustments where necessary
• Troubleshoot and resolve operational or technical issues during live performances
• Enforce performers’ attendance, discipline, grooming, and performance standards
• Liaise with sound, lighting, and production teams to ensure seamless execution
• Assist in planning show line-ups, rehearsals, and performance scheduling
• Prepare daily reports on show performance, issues, and improvements
• Ensure compliance with company policies and local regulations

ARKCLUB INTERNATIONAL MANAGEMENT PTE. LTD.

Job Description

The Stage Performance Manager is responsible for overseeing all stage performances, ensuring high-quality execution, managing performers, and coordinating with technical teams to deliver seamless and engaging shows.

• Plan, schedule, and manage all stage performances and show line-ups
• Supervise and manage performing artistes (attendance, discipline, grooming, performance standards)
• Coordinate with sound, lighting, and production teams for show execution
• Ensure all performances meet company standards and audience expectations
• Conduct rehearsals and provide guidance to improve performance quality
• Handle on-site issues during performances and ensure smooth show flow
• Work closely with management on entertainment concepts and programming
• Maintain proper documentation of artistes’ records and schedules
• Ensure compliance with local regulations and company policies

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages all day-to-day operators of the pastry and bakery section of the kitchen

• Prepare a wide variety of goods following company SOP and in-house recipes

• Assist in developing, designing or creating new ideas and items

• Follows proper handling and right temperature of all food products

• Ensure compliance with all food safety standards in the baking process

• To conduct staff training when new products are launched

• Ensure effective communication and collaboration between the departments

• Provide suggestions to improve and elevate the effectiveness of processes and systems present within the pastry team

• Any Ad-hoc duties assigned

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies.

• Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste.

• Perform frequent checks to ensure consistent high-quality preparation and service

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks of supplies in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales report

• Assist in operation to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

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

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
• 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)

Singapore Business Federation

Established on 1 April 2002, the Singapore Business Federation (SBF) is the apex business chamber representing the business community’s interests in Singapore and abroad in trade, investment, and industrial relations.

Job Description

The Assistant Manager/Manager will support the Centre Director drive the strategic and operational goals of CEFA by coordinating programmes, managing stakeholder engagements, and supporting enterprise capability-building efforts. This role requires strong project management skills and experience in the financial services sector would be preferred. The incumbent will also be required to assist in research, gathering feedback, and translating insights into relevant and actionable analysis.

Job Responsibilities

Programme Development and Project Management

·       Plan and develop courses to build enterprise financing capabilities.

·       Organise thematic financing events such as forums and networking sessions, to connect businesses with potential investors, venture capitalists, facilitating funding opportunities.

·       Coordinate logistics and administrative tasks to ensure smooth execution of programmes.

·       Work with external vendors to plan, develop, and implement online tools (e.g. online learning resources, CEFA website).

·       Drive reporting to senior management, responding to requests and queries in a timely manner

·       Track programme performance, prepare reports, and support evaluation efforts to inform planning for future programmes.

Research and Market Intelligence

·      Conduct research on local and global financing trends to generate insights for enterprise support.

·      Collect and analyse feedback from enterprises to identify financing gaps and emerging opportunities.

·      Communicate new financing initiatives and government support schemes to enterprises in a timely and accessible manner.

·      Use digital tools to aggregate enterprise financing data and generate shareable industry insights.

·      Establish expert advisory panels to gain deeper understanding of evolving community and sector needs.

Stakeholder Management

·      Champion service excellence by fostering trust-based relationships with client enterprises, ensuring their business needs are understood and effectively addressed.

·      Liaise with internal teams and external partners to support branding, marketing, and outreach efforts.

Other Duties

·      Contribute to the development of CEFA’s SOPs and internal processes.

·      Support cross-functional projects, internal communications, and marketing efforts as needed.

Job Requirements

·       3 to 5 years of experience in project management.

·       Bachelor's degree in business-related fields preferred.

Public Service Division

The Public Service Division (PSD) aims to build a first-class Public Service for a successful and vibrant Singapore. PSD stewards One Trusted Public Service by:

Job Description

[What the role is]

You will assist in managing event budgets, vendor relationships, and regulatory requirements, working closely with internal teams and external partners to deliver successful events that align with Sentosa's brand and objectives.

[What you will be working on]

• Event Leadership & Delivery

Lead and manage large-scale events from concept through to completion, ensuring high standards and smooth execution in line with Sentosa’s brand and strategic goals.

• Creative Concept Development

Develop innovative concepts and programming for public, corporate, and island-wide events that enhance visitor experiences and promote the Sentosa brand.

• Government Procurement & Tender Management

Oversee full procurement lifecycle—including tender preparation, qualification, evaluation, and award—in compliance with government and statutory requirements.

• Financial Oversight

Prepare and manage event budgets, track expenses, and report on P&L. Ensure cost control, vendor negotiations, forecasting accuracy, and financial compliance.

• Stakeholder & Vendor Management

Manage vendor contracts and performance, collaborate with internal teams (e.g., marketing, operations, finance) and external stakeholders (government agencies, island partners, sponsors) to achieve shared objectives.

• Permits & Regulatory Compliance

Coordinate licensing, permits, insurance, and agreements with authorities for seamless event delivery.

• Reporting & Performance Measurement

Track KPIs such as attendance, satisfaction, financial performance, and ROI; produce post-event analysis with recommendations for improvement.

[What we are looking for]

• Bachelor's degree in Events Management, Business Administration, Marketing or related field

• Minimum 5 years' experience in events industry, with proven track record managing large-scale events (island-wide festivals, MICE, public events)

• Valid Singapore Class 3 Driver's License (manual) for site visits and logistics coordination

• Strong knowledge of government procurement and tender procedures, including experience in RFP preparation, evaluation and contract awarding

• Demonstrated financial acumen with strong budgeting, forecasting and reporting capabilities

• Creative ability to conceptualise innovative events aligned with branding strategy

• Excellence in stakeholder management, including strong interpersonal, negotiation and relationship-building skills

• Meticulous attention to detail with ability to manage multiple projects simultaneously

• Proficiency in Microsoft Office suite; experience with budgeting/procurement systems; knowledge of ticketing/event management platforms is advantageous

• Experience in MICE or integrated resort events

• Proven track record in driving business growth through creative event strategies and partnerships

DESEM PTE. LTD.

Job Description

Job Summary

Seeking a pastry chef with at least 2 years of experience to support the head pastry chef, perform food processing in a 120 sqft workspace, and contribute effectively within a team in an air-conditioned CBD environment.

Responsibilities

• Collaborate with the head pastry chef to manage workload and ensure timely completion of pastry preparation
• Perform food processing tasks efficiently within a 120 sqft workspace to maintain production flow
• Listen attentively to instructions and feedback to improve work quality and team coordination
• Work effectively as part of a team to support kitchen operations and maintain a smooth workflow
• Adhere to workplace schedules, working weekdays from 7 am to 4 pm, with weekends and public holidays off

Other Information

• Work environment is air-conditioned
• Location: CBD area
• Work schedule: 5 days a week, weekdays only, 7 am to 4 pm
• Closed on weekends and public holidays

CHOPELL PRIVATE LIMITED

Job Description

• Ensuring company policies are followed.
• Optimizing profits by controlling costs.
• Hiring, training and developing new employees.
• Resolving customer issues to their overall satisfaction.
• Maintaining an overall management style that follows company best practices.
• Providing leadership and direction to all employees.
• Ensuring product quality and availability.
• Preparing and presenting employee reviews.
• Working closely with the store manager to lead staff.
• Overseeing retail inventory.
• Assisting customers whenever necessary.
• Organizing employee schedule.
• Ensuring that health, safety, and security rules are followed.
• Taking disciplinary action when necessary.
• Ensuring a consistent standard of customer service.
• Motivating employees and ensuring a focus on the mission.
• Maintaining merchandise and a visual plan.
• Maintaining stores to standards, including stocking and cleaning.
• Completing tasks assigned by the general manager accurately and efficiently.
• Supporting store manager as needed.

The Happy Root

Cali is more than just a dining establishment. It is, rather, a place where genuine connections are created every single day.

Job Description

1. Staff Management: Hiring, training, and supervising staff members, including servers, cooks, and support staff.
2. Operations Management: Overseeing inventory, ordering supplies, and ensuring compliance with health and safety regulations.
3. Customer Service: Ensuring guests have a positive experience by maintaining high standards of service and addressing customer concerns promptly.
4. Financial Management: Monitoring financial performance, such as revenue and expenses, and implementing cost-control measures.
5. Marketing and Promotion: Developing and implementing marketing strategies to attract customers and increase sales.
6. Administrative Tasks: Handling scheduling, payroll, and other administrative duties as required.

Requirements:

Required to work on split shifts

6 days’ work week

Flexible weekly off

Willing to work extra hours as per the business requirement

Compulsory work on weekends and public holidays

Proven experience as a restaurant manager or similar role, ideally in a high-volume establishment.

Excellent leadership and organizational skills.

Strong understanding of restaurant operations and industry trends.

Ability to work under pressure and resolve conflicts efficiently.

Knowledge of POS systems and restaurant management software.

Understanding of food safety and hygiene regulations.

Bachelor’s degree in hospitality management

The Happy Root

Cali is more than just a dining establishment. It is, rather, a place where genuine connections are created every single day.

Job Description

Assistance in Kitchen Operations:Assist the Sous Chef in managing the kitchen team and daily operations.
Ensure food preparation, cooking, and presentation are in line with the restaurant’s standards.

1. Menu Planning and Development:Collaborate with the Sous Chef and other chefs in developing new dishes and menu items.
   Ensure all recipes are followed accurately and consistently.
   
2. Training and Supervision:Train and supervise junior kitchen staff, ensuring they adhere to recipes and kitchen hygiene standards.
   Provide guidance and support to maintain high productivity and efficiency.
   
3. Quality Control:Monitor food quality and presentation before it is served to guests.
   Ensure all food safety regulations and guidelines are followed.
   
4. Inventory Management:Assist in ordering and maintaining inventory of food and kitchen supplies.
   Control food waste and manage kitchen expenses within budgetary guidelines.
   
5. Kitchen Hygiene and Safety:Maintain cleanliness and organization of the kitchen and equipment.
   Ensure compliance with sanitation and safety regulations.
   
6. Communication and Collaboration:Coordinate with other departments, such as front-of-house staff, to ensure smooth service.
   Communicate effectively with the kitchen team and management.
   
7. Problem Solving and Adaptability:Address any issues that arise in the kitchen promptly and professionally.
   Be adaptable and able to handle changing priorities and demands.
   
8. Leadership and Teamwork:Lead by example in professionalism and work ethic.
   Foster a positive and collaborative work environment among kitchen staff.
   
9. Continuous Improvement:Stay updated with industry trends and techniques.
   Strive for personal and professional growth in culinary skills and knowledge.
   

The Happy Tree Pte. Ltd.

Job Description

Job Responsibilities

· Manage and oversee the entire restaurant operation

· Deliver superior guest services

· Ensuring guest satisfaction and revenue growth for restaurant

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts and arrange the part timer worker

· Manage and lead staff

· Control costs and minimize waste

· Nurture a positive working environment

Job Requirement are:

· You are required to work on compulsory split shifts

· You are required to work 6 days per week.

· Flexible weekly off according to business needs

· Willing to work long hours as per the business requirement

· You are required to work compulsory on weekends and public holidays.

· Supervising the floor during meal periods to ensure that all standards and steps of service are met through all guests interactions.

· You are required to open the restaurant and close the restaurant

· Daily Breakfast set up, as we are located inside the hotel

· Good command over written and spoken English

· Responding to guest review on social media and other digital platforms

· Strictly following all the local requirements of SFA

WONDERLUST PTE. LTD.

Job Description

job Description & Requirements

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Preserve excellent levels of internal and external customer service
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Establish targets, KPI’s, schedules, policies and procedures
• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity

WONDERLUST PTE. LTD.

Job Description

Job Description & Requirements

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Preserve excellent levels of internal and external customer service
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Establish targets, KPI’s, schedules, policies and procedures
• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity

RASA ISTIMEWA WATERFRONT RESTAURANT LLP

Job Description

• Hiring and training kitchen staff on food handling or equipment safety
• Creating and updating menus based on ingredient pricing and seasonality
• Setting and maintaining standards for food quality and dish presentation
• Managing ingredients or supplies inventory
• Overseeing kitchen-related finances, including budget and food and labor costs
• Training front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation details
• Ensuring kitchen staff follow all regulations regarding health, food safety and sanitation procedures
• Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
• Wash, Cut and prepare foods designated for cooking.
• Maintain sanitation, health and safety standards in work areas
• Assist in the preparation of food
• Clean and sanitize kitchen areas including, work surfaces, cupboards and storage areas, as well as dispose of kitchen garbage
• clear and clean tables and trays
• refill condiments and other supplies at tables and in serving areas
• unpack and store supplies in refrigerators, cupboards and storage areas

Marriott International

Job Description

PERSOL

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

Job Description

Brief Summary:

Join a dynamic team as a Restaurant Manager, where you'll lead operations, mentor staff, and drive profitability in a thriving food and beverage environment. Your leadership will ensure outstanding service and operational excellence.

Responsibilities:

• Direct and oversee restaurant operations in accordance with established SOPs and regulatory standards.

• Mentor and guide service staff on food handling practices, service etiquette, and compliance with industry standards.

• Provide insights on operational needs and ensure service consistency.

• Manage restaurant budgets effectively, creating and executing strategies to maintain profitability.

• Monitor sales performance and prepare monthly reports with actionable recommendations for management reviews.

• Address customer complaints and resolve operational issues promptly.

• Perform additional tasks as necessary to meet business demands.

Requirements:

• Diploma in Food & Beverage Management, Supply Chain Management, or a related field.

• Minimum 3 years of supervisory experience in the food and beverage industry.

• Strong understanding of relevant regulations including WSHA, HACCP, and MUIS.

• Proven problem-solving skills with a hands-on approach in handling customer and operational challenges.

• Ability to cultivate positive working relationships with team members.

• Basic proficiency in computer applications, including MS Word and Excel.

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

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

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Mandarin Oriental

Job Description

Mandarin Oriental

Job Description

Kongka Jewelry Hua Hin

Job Description

Housekeeper & Child Caretaker Wanted

near Boonthavorn, Soi Hua Hin 36/2

⭐️ Thai national or with Thai work permit

⭐️ General housework: vacuuming, mopping, washing dishes, laundry, ironing, preparing meals for the child

(Washing machine and dryer provided, no need to hang clothes to dry, just press a button)

⭐️ Caring for a 3-year-old child when the child is not in school

⭐️ Looking for someone clean, patient, loves children, not addicted to their phone, and without chronic illnesses.

⭐️ No criminal record (willing to provide a criminal check)

Schedule:

⭐️ Working 6 days/week

⭐️ Working hours: 7:30AM - 6PM with 1 hour break

⭐️ Day off on Monday

Salary:

💸 1 month probationary period: 12,000 THB After probation: 14,000 THB +++

Interested applicants please call 083-9250959, 084-0473449 or inbox to schedule an interview.

*************************************************

# 1 #

36/2 ( )

45 ( / )

6 /

7:30 - 6

( )

3.5

1 12,000 / 14,000

()

083-9250959, 084-0473449  inbox

Reignwood Holding Co., Ltd.

Job Description

Key Responsibilities:

Financial:

• Lead business planning, performance analysis, and pricing strategies to optimize profitability.

• Proactively manage cost centers using key performance indicators to maintain efficient cost structure without compromising service quality

• Enhances associate productivity through strategic multi-skilling, multi-tasking, and flexible scheduling to achieve business financial objectives and exceed guest expectations.

• Ensures each profit center (such as Outlet, Bar, Events) operates effectively to optimize profitability while upholding the brand promise.

Operations:

• Monitor operations and foster cross-departmental collaboration to ensure smooth service delivery.

• Provides feedback on the results of the consumer audit and ensures that the relevant changes are implemented.

• Tastes and monitors the food and beverage products served throughout the operation, providing feedback where appropriate.

• Reviews and updates (in coordination with Executive Chef) all aspects of event management.

Marketing:

• Prepares, utilizes and updates an annual marketing plan, broken down as necessary by department.

• Evaluates local, national, and international market trends, vendors, and other hotel/restaurant operations constantly to make sure that the organization's own operations remain competitive and cutting-edge.

People Management:

• Oversees and assists in the recruitment and selection of all Food and Beverage associates. Ensures that department heads follow organization guidelines when recruiting and use a competency-based approach to selecting their associates.

• Maximize the effectiveness of department heads by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

• Conducts annual performance development discussions with key Food and Beverage associates and supports them in their professional development goals. Ensure that they, in turn, conduct yearly performance development discussions with their associates.

Others :

• Oversee the development of dynamic digital SOPs and operational guidelines accessible across platforms.

• Ensure consistent delivery of the brand promise through outstanding guest service, proactive issue resolution and a culture of hospitality.

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

_________________________________________________________________________________________________

Qualifications :

Education:

• A bachelor’s degree in hospitality management, hotel management or business adminstration is preferred.

Experience:

• A minimum of five to ten years’ experience in hotel food and beverage operations, including at least three to five years serving as Director of Food and Beverage.

• Experience with free-standing lifestyle restaurant operations.

• Demonstrated history of leadership in reputable hotel companies, consistently upholding high business standards.

Knowledge:

• Strong knowledge of industry-standard software, including Micros, Opera, Microsoft Office, and others.

Skills:

• Ability to quick learn specialized reservations and other programs as required.

• Proven leadership abilities and expertise in training and development.

• Strong financial acumen, with experience in managing budgets and cost controls.

• Exceptional communication skills, both written and verbal.

Job Description

1. Assist the Restaurant Manager to develop and manage restaurant staff.

2. Train new recruits.

3. Enhance service quality by conducting monthly reviews.

4. Attend and solve customers’ complaints.

5. Ensure day-to-day operations, including reservations, cleanliness, food preparation, and marketing are carried out to industry standards.

6. Ensure documentations, including daily sales figures are constantly updated.

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

What you will do:

• Provide an excellent and consistent level of service to your customers

• Assist operationally and administratively in the achievement of department’s pre-determined sales and revenue targets

What you should have:

• Ideally with a relevant degree or diploma in Hospitality or Tourism management

• Minimum 2 years hotel work experience as Event Planning Executive in a luxury international brand hotel

• Good customer service, communications and interpersonal skills

You will experience:

• Empathy: Genuinely understand your needs and connect personally

• Wellbeing: Build joy into your work and care for yourself to thrive and be successful

• Inclusion: Value and encourage your honest and diverse points of view

• Experiment: Be curious and see things anew to challenge and grow

Interested candidates please contact the Human Resources Department at Tel: 3721 1751 or WhatsApp 6710 6676.

You are also welcome for walk-in interview:

Please visit us for a catch-up meeting at 14:30 to 17:30 on every Tuesday.
Address: 10/F, Fontaine Building, 18 Mody Road, Tsim Sha Tsui, Kowloon, Hong Kong

Mixcity Pte. Ltd.

Job Description

About the role
Mixcity Pte. Ltd. is seeking an experienced F&B Tea Barista to join our growing bubble tea team. This full-time position is based across our stores in the Central Region of Singapore and offers a competitive salary range of $3,150 to $3,500 per month.

What you'll be doing

Receiving 1 year Manager training and become the Outlet Manager in your second year service.

• Prepare a wide variety of specialty bubble tea and tea-based drinks using high-quality ingredients

• Provide exceptional customer service by taking orders, making recommendations, and ensuring a positive in-store experience

• Maintain a clean and organized work area, ensuring all equipment and utensils are well-maintained

• Assist with inventory management and restocking of supplies as needed

• Support the wider F&B team with any other tasks as required

What we're looking for

• Excellent customer service skills and the ability to work well in a team

• Good attention to detail and a commitment to maintaining high standards of cleanliness and organisation

• Flexible and adaptable, with the ability to work in a fast-paced environment

What we offer
At Mixcity, we are committed to providing our employees with a supportive and fulfilling work environment. In addition to a competitive salary, we offer a range of benefits including:

• Comprehensive health and dental insurance coverage

• Opportunities for career development and skills training

• Generous staff discounts on our products

• A fun and collaborative team culture with regular social events

About us
Mixcity Pte. Ltd. is a rapidly growing bubble tea brand known for our premium quality ingredients and innovative flavour combinations. We are passionate about creating an exceptional customer experience and fostering a positive work environment for our team. If you are a talented F&B professional who shares our values, we would love to hear from you.
Apply now

GEORGE TOWN TZE CHAR AND CRAFT BEER LLP

Job Description

Job Summary

Lead daily restaurant operations to drive team performance, customer satisfaction, and financial results. Manage staff, inventory, and compliance while optimizing food quality and promotional efforts to enhance brand reputation and profitability.

Responsibilities

• Manage daily restaurant operations including staff scheduling, inventory control, and supply chain coordination to ensure smooth workflow
• Recruit, train, and motivate employees to foster a positive work environment and improve team cohesion and service quality
• Resolve customer complaints and gather feedback to enhance customer satisfaction and strengthen the restaurant’s reputation
• Monitor sales performance, control costs, and analyze profits to develop and implement effective budget plans
• Supervise food quality and safety standards while assisting in menu optimization to maintain high culinary standards
• Develop and support promotional strategies to increase brand awareness and attract customer traffic
• Ensure compliance with all relevant laws, regulations, and industry standards to maintain operational integrity

Preferred competencies and qualifications

• Preferred majors in Chinese restaurant management or hotel management
• Minimum 3 years of management experience in the restaurant industry with knowledge of Chinese cuisine characteristics and operational processes
• Strong leadership and teamwork skills demonstrated through managing restaurant teams
• Effective communication skills combined with customer service awareness
• Proficiency in financial budgeting and cost control
• Ability to adapt and maintain high efficiency in a fast-paced environment

GEORGE TOWN TZE CHAR AND CRAFT BEER LLP

Job Description

Job Summary

An executive chef leads kitchen operations by managing staff, developing menus, controlling inventory and budgets, and ensuring food quality and safety. They collaborate with management to deliver an exceptional dining experience.

Responsibilities

• Develop and implement new menus and recipes to ensure consistent food preparation and presentation quality
• Hire, train, schedule, and supervise kitchen staff including line cooks and dishwashers to maintain operational efficiency
• Manage inventory of food and supplies, place orders, minimize waste, and oversee the kitchen budget to control costs
• Ensure all dishes meet established standards for taste, appearance, and food safety to uphold restaurant quality
• Maintain a clean, organized, and safe kitchen environment in compliance with health and sanitation regulations
• Collaborate with front-of-house staff and management to ensure smooth dining operations and address customer feedback
• Perform administrative duties related to kitchen management and operations

Preferred competencies and qualifications

• Leadership skills to motivate and guide kitchen teams effectively
• Culinary expertise including knowledge of cooking techniques and current culinary trends
• Business acumen in budgeting, inventory management, and cost control
• Strong verbal and written communication skills for effective interaction with staff and management
• Organizational skills to manage multiple tasks efficiently in a fast-paced environment

GEORGE TOWN TZE CHAR AND CRAFT BEER LLP

Job Description

Job Summary

Lead the planning and execution of culinary concept launches, develop menus tailored to target audiences, and manage team performance to drive business profitability and operational excellence in a dynamic food service environment.

Responsibilities

• Plan and execute culinary concept launches in collaboration with management and external vendors to ensure successful market entry
• Collaborate effectively with internal stakeholders to achieve shared business goals and enhance team performance
• Align team actions with the Group’s four core values and promote these values within the team
• Manage business financials with a focus on driving profitability growth and sustainable operations
• Develop high-quality, competitively priced menus tailored to the preferences of the target audience
• Create, implement, and update Standard Operating Procedures, Guidelines, Recipes, and Plating Guides to maintain consistency and quality
• Recruit, motivate, and retain culinary team members, fostering career growth and a positive work environment
• Delegate tasks, monitor team performance, and ensure efficient and effective completion of responsibilities
• Maintain a safe working environment in compliance with relevant regulatory standards

Preferred competencies and qualifications

• Business and team-oriented mindset with a professional approach
• Minimum of 4 years’ experience working with Chinese cuisine

The Fullerton Hotels and Resorts

Transformed from a magnificent 1928 neo-classical landmark that was once home to the General Post Office, The Fullerton Hotel Singapore with its inspiring legacy and monumental Palladian architecture emanates a timeless grandeur while offering contemporary luxury and Asian hospitality to business and leisure travellers. Each of the 400 rooms and suites has been exquisitely designed by world-renowned architects Hirsch Bedner & Associates and furnished to provide guests the ultimate in opulence.

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
•Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
•Plan in conjunction with the superior activities, promotions, menu implementations according to the annual marketing plans.
•Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
•Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
•Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
•Assist the superior in compiling the annual marketing plans and budgets.
•Ensure disciplinary and grievance procedures are properly adhered to and followed.
•Be constantly aware of customers expectations and ever changing needs.
•Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
•Find ways to improve the efficiency of the operations, which will benefit our clients.
•Assist the superior in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
•Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
•Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with outlet Managers.
•Complete staff appraisals in a timely manner, if required.
•Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

Requirements:

•Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
•Knowledge of food inventory
•Understanding of various cooking methods, ingredients, equipment and procedures

PANDAN PANDAN PTE. LTD.

Job Description

Job Description & Requirements

As the Beverage Outlet Manager of a beverage outlet, you are fully responsible for all aspects of the outlet's operations from day-to-day service execution and team management to inventory control, cost management, and customer satisfaction. The outlet offers a diverse range of products including juices and ice smoothie. Your role is critical in ensuring smooth operations, achieving sales targets, controlling costs, and delivering a top-tier customer experience.

Key Responsibilities:

1. Outlet Operations & Execution

• Oversee all daily operations of the outlet, ensuring efficiency, cleanliness, and consistency in product preparation and service.

• Ensure all food and beverage items are prepared and served according to brand SOPs.

• Implement and maintain hygiene and safety standards according to local regulations (e.g. SFA/NEA).

2. Manpower Planning & Staff Management

• Lead recruitment, onboarding, training, and development of outlet staff.

• Create and manage effective shift rosters to ensure proper manpower coverage during peak and off-peak hours.

• Monitor staff performance, provide coaching and feedback, and implement disciplinary actions when needed.

• Foster a motivated, team-oriented working environment.

3. Inventory & Ordering Management

• Monitor daily stock usage and place timely orders to avoid overstocking or shortages.

• Conduct regular inventory counts and track wastage.

• Work with suppliers to ensure quality, pricing, and delivery timelines are met.

• Implement controls to minimize spoilage, overproduction, and expired stock.

4. Budget Control & Cost Management

• Manage outlet expenses (labor, inventory, utilities) within allocated budget.

• Monitor and control food cost and wastage against set targets.

• Analyze cost patterns and propose cost-saving initiatives without compromising quality.

5. Sales Target & Business Performance

• Monitor daily sales and track performance against weekly/monthly sales targets.

• Drive in-store promotions, upselling strategies, and menu optimization to increase average order value and profitability.

• Provide sales and operational reports to management with improvement suggestions.

6. Customer Satisfaction & Experience

• Ensure high standards of service to enhance the overall customer experience.

• Handle and resolve customer complaints or feedback promptly and professionally.

• Monitor and improve customer satisfaction scores or ratings (e.g. in-store feedback, Google Reviews, etc.).

• Encourage repeat visits through loyalty programs, promotions, or personalized service.

7. Reporting & Documentation

• Submit daily sales reports, petty cash logs, and staff attendance to management.

• Maintain accurate records of stock levels, supplier invoices, and customer feedback logs.

• Ensure food safety documentation (e.g., cleaning checklists, expiry logs, temperature checks) are updated and filed.

Key Performance Indicators (KPIs):

• Outlet Sales Target Achievement (%)

• Labor Cost % vs Sales

• Food Cost % and Wastage Rate

• Customer Satisfaction Rating (e.g., 4.5+ on review platforms)

• Staff Retention Rate & Training Completion

🔸 Ad-hoc Duties

• Perform any other duties or special projects as assigned by the Management

• Assist in internal audits, licensing renewals, and government inspections when necessary

• Collaborate in cross-departmental initiatives that align with overall business goals

Key Skills & Competencies:

• Strong understanding of P&L management, budgeting, and financial planning

• Skilled in COGS control, expense tracking, and budgetary compliance

• Experience tracking and optimizing Sales Per Man Hour (SPMH) and staff productivity

• Proven leadership in multi-unit F&B operations or retail management

• Excellent knowledge of local marketing strategies, sales initiatives, and customer engagement

• Strong analytical thinking and problem-solving abilities

• Effective communicator with strong interpersonal and team management skills

• Hands-on, proactive approach with high attention to detail and ownership mentality

• Proficient in MS Excel, POS systems, and business dashboards

Summary:

This is a high-impact leadership role for someone who not only thrives in a dynamic F&B landscape, but who can confidently build teams, manage budgets, hit performance targets, and innovate across concepts. If you are results-driven, detail-oriented, and ready to grow a portfolio of thriving brands, we want to hear from you.

Additional Information:

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

By submitting your personal data and/or resume, you give consent to collection, use, and disclosure of your personal data and/or resume by the company for the purpose of processing and administration relating to this job application.

We regret to inform that only shortlisted candidates will be notified.

Grand Copthorne Waterfront Hotel Singapore

Overlooking the historic Singapore River, Grand Copthorne Waterfront Hotel Singapore is a premier upscale conference hotel where luxurious elegance and contemporary style go hand in hand. Our luxury hotel in Singapore lets you experience the best of what the city has to offer. It is ideally located within easy reach of the Central Business District and the waterfront precincts of Robertson Quay, Clarke Quay and Boat Quay with their lively dining and entertainment venues.

Job Description

The Banquet Operation Manager requires strong leadership, hands-on management, and the ability to collaborate across departments to deliver memorable and exceptional guest experiences in line with our hotel’s luxury brand standards.

Key responsibilities

• Lead and manage the daily banquet operations, ensuring smooth coordination of events and functions.

• Supervise, train, and motivate banquet teams to deliver outstanding guest service in line with brand expectations.

• Oversee banquet setup, service, and breakdown to ensure timely and high-quality execution.

• Collaborate closely with the Sales, Culinary, and Events teams to ensure accurate event detailing and seamless handover from sales to operations.

• Conduct pre-event and post-event briefings to align expectations and review performance.

• Monitor and control banquet operating costs, manpower scheduling, and inventory to achieve financial targets.

• Ensure compliance with health, safety, and hygiene regulations in all banquet operations.

• Handle guest feedback professionally, resolving issues promptly to maintain guest satisfaction and brand loyalty.

• Drive continuous improvement through staff training, guest feedback analysis, and operational innovation.

• Support the Director of Banquet in budgeting, forecasting, and strategic planning for the department.

• And other duties as assigned by the F&B Management Team to assist on other outlets duty

Requirements

• Diploma or Degree in Hospitality Management or related field.

• Strong leadership, communication, and interpersonal skills with the ability to inspire and manage large teams.

• Excellent organizational skills and attention to detail with the ability to multitask under pressure.

• In-depth knowledge of banquet service standards, menu planning, and event logistics.

• Proven track record of managing high-profile and large-scale events.

• Proficient in Microsoft Office applications and familiar with hotel management systems

• Flexible to work weekends, public holidays, and extended hours based on event requirements.

• Exceptional grooming and presentation, reflecting a professional image consistent with hotel standards.

EONN PTE. LTD.

Job Description

Responsible for overseeing the daily operations of a restaurant. Their duties include hiring and training restaurant staff based on company policies, supervising all areas of the restaurant to monitor activities and handle problems that arise and managing all areas of staffing, including scheduling employees.

MORE YOGURT PTE. LTD.

Job Description

Responsibilities including but not limited to:

• Ensure team briefings are carried out before each service period
• Implement and ensure that Food Safety and Hygiene standards are met at all times
• Ensure that all food is prepared according to quality, taste and hygiene guidelines established by the Company
• Train and develop the team to deliver the food to a high standard
• Ensure readiness for service and that the pace is set for peak times
• Ensure that all food is presented for service in a timely manner and in correct sequence
• Deal with any customer returns of food in a timely manner
• Check and sign for all deliveries
• Ensure that outlet is stocked with adequate levels of inventory
• Participate in monthly physical stock take of the Outlet, including but not limited to plates, bowls and crockery
• Control wastage
• Handle guests’ special requests and complaints
• Ensure that the Kitchen Assistants and Kitchen Crew are able to handle their duties properly and well groomed, properly attired and efficient.
• Ensure that the highest standard of cleanliness is maintained including the maintenance of furnishings and equipment and the proper set up of the Outlet and connected areas
• Assist your superior in Implementing and developing of training programs
• Perform miscellaneous job-related duties as assigned

TYRWHITT HOSPITALITY PTE. LTD.

Located right in the heart of burgeoning enclave that is Lavender, the Arton Boutique Hotel is set to welcome visitors with the best of the old world cocooned by the comfort of the new.

Job Description

JOB DESCRIPTION

Job Title

Duty Manager

Occupation

HOTEL GUEST SERVICES EXECUTIVE

Job Description & Requirements

• Plan work schedules and make sure events and meetings run smoothly.
• Research and recommend room rates for implementation.
• Assist in dealing with customer complaints and comments.
• Assist in dealing with problems as they arise and day-to-day trouble shooting.
• Supervise maintenance, supplies and furnishings.
• Co-ordinate security services ensuring that security is effective.
• Ensure compliance with licensing laws, health and safety and other statutory regulations.
• Assist in planning and organizing accommodation.
• Overall commercial responsibility for planning, organizing, directing and co-coordinating the work and resources involved in running services like front-of-house (reception, concierge, and reservation).
• Confer and cooperate with management personnel in formulating administrative and operational policies and procedures.
• Direct and coordinate activities of operations department to obtain optimum use of equipment, facilities, and personnel.
• Conduct performance appraisal/review for all members of the department.
• Enforce compliance of operations personnel with administrative policies, procedures, safety rules, and governmental regulations.
• Assist in the recruiting and monitoring of staff.
• Responsible for the day-to-day management of the operations of the Hotel.
• Take stock control and maintain minimum levels.
• Keep abreast of price changes and recommend adjustment of costing as necessary.
• Any other duties assigned.
• Click "Apply Now" and attach your Resume for application or email to accounts@artonhotel.com

2.

SKILLS

Compliance

Customer Service

Directing

Front Office

Hospitality

Housekeeping

Human Resources

Investigation

Licensing

Property Management

3.

KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

2

Job Function

Customer Service

Position Level

Manager

Minimum Years of Experience

3

Employment Type

Full Time

Flexible Work Arrangement

No flexible work arrangement selected

Minimum Qualification Level

GCE 'O' Level

Monthly Salary Range (SGD)

$3,000 - 3,800

Government Support

No schemes selected

4.

WORKPLACE DETAILS

Workplace Address

Local

Postal Code

207576

Block/House No.

176

Street Name

TYRWHITT ROAD

Building Name (optional)

ARTON HOTEL

CAPITOL HOTEL MANAGER PTE. LTD.

Job Description

SCOPE

The overall scope of the incumbent includes producing an outstanding guest experience within the outlet concept by managing a service team. The incumbent provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximizes profit.

OVERALL OBJECTIVES

• Recommend, take order, prepare and serve food and beverages to customers
• Answer guest questions and handle guest requests in a polite and efficient manner.
• Connecting with customers to build a loyal customer base
• Inventory monitoring and waste management and reduction
• Cashiering duties, outlet opening and closing procedures
• Do routine cleaning and maintain cleanliness of workstation.
• Follow food and beverage safety and hygiene policies and procedures.
• Lead the service and act as a role model to the team.
• Ensure a flawless service to the highest standards and as required by the department and the hotel.
• Fully understand the concept of the bar and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Ensure a great communication within the team and able to hold team meetings in the absence of the Bar Manager.
• Attend the daily Food & Beverage Meeting in the absence of the Bar Manager.
• Other ad-hoc duties as assigned

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English
• Possess strong knowledge of beverages in general including ingredients and techniques to ensure the right beverage / cocktail / spirit can be recommended
• Possess good understand of both classic and modern cocktails, their recipes and history
• Ideally you will have at least 2 years in a similar role.
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures
• Experience in Bartender competitions is an added advantage.

Nextbeat Singapore Pte. Ltd.

Job Description

Job Title: Sushi / Sashimi Sous Chef
Monthly Salary: UP to $9,000 (Negotiable)
Working Address: Multiple locations

Working hours: 6 days work week, split shifts.

Responsibilities and duties
- Daily Culinary Duties of Preparation, Cooking & Presentation of dishes to Customers.
- Works with Owner and other Chefs to create and execute new seasonal dishes as and directed by Owner.
- Understands and works with suppliers to anticipate procurement, delivery, and maintain minimal inventory count.
- Monitors and undertakes to maintain costs within guidelines.
- Assist to train and guide junior chefs.

Qualification and Requirements
- At least 8 years experience in sushi preparation
- Has a broad spectrum of sushi making skills and culinary techniques.
- Well verse in food safety, hygiene standards, and kitchen best practices
- Able to track and deliver the latest dining trends and menus
- Strong organisational, leadership, and teamwork skills

Nextbeat Singapore Pte Ltd

EA License Number: 22C1267
EA Personnel: R22107133

TEMPER PTE. LTD.

Job Description

Founded in 2018, Ebb & Flow Group is a fast-growing Singapore-based hospitality group dedicated to building distinctive brands and delivering exceptional dining experiences.

Leveraging AI and technology to drive growth and scale, our portfolio includes award-winning one Michelin-starred Willow and culture-forward concepts like Casa Vostra, Carlitos and temper. Wine Room & Lounge.

1. Creative Vision & Brand Building

• Own and define the creative direction for all existing and upcoming concepts
• Build distinct, culturally relevant brand identities that stand out in Singapore’s competitive F&B scene
• Translate brand strategy into strong visual systems, tone of voice, and storytelling frameworks

2. Concept Development (New Openings)

• Collaborate with founders, chefs, and operations teams to develop new F&B concepts from the ground up
• Lead naming, brand identity, menu design, and pre-launch campaigns
• Shape the creative narrative behind each concept, from idea to launch

3. Guest Experience & Physical Touchpoints

• Oversee creative direction across in-venue experiences: menus, uniforms, signage, packaging, and ambiance
• Work alongside interior designers and architects to ensure brand alignment in spatial design
• Elevate the overall guest journey through thoughtful, design-led details

4. Campaigns & Content

• Lead the development of marketing campaigns, seasonal activations, and collaborations
• Oversee content production across photography, video, and social platforms
• Ensure all content is on-brand, culturally relevant, and visually compelling

5. Team Leadership & Collaboration

• Build, lead, and mentor an in-house creative team (designers, content creators, freelancers)
• Partner closely with marketing, operations, and external agencies
• Act as the creative gatekeeper—ensuring quality and consistency across all outputs

6. Cultural & Market Relevance

• Stay deeply attuned to trends in F&B, design, fashion, and lifestyle
• Bring fresh, forward-thinking ideas that keep the group ahead of the curve
• Identify opportunities for collaborations, partnerships, and brand moments

• A strong creative thinker with a clear point of view and taste level
• Equally comfortable developing big ideas and executing details
• Deeply passionate about hospitality, dining culture, and brand-building
• Highly collaborative, but confident in making creative decisions
• Able to thrive in a fast-moving, entrepreneurial environment

• At least 8 years of experience in creative direction, branding, or design
• Prior experience in F&B, hospitality, lifestyle, or agency environments preferred
• Strong portfolio showcasing brand creation, campaigns, and spatial/experiential work
• Experience launching brands or concepts from scratch is highly valued
• Excellent leadership, communication, and presentation skills

• Multi-concept F&B brands with distinct identities
• End-to-end creative—from naming to in-store experience
• A growing hospitality group with regional potential

• Opportunity to build and define multiple F&B brands from the ground up
• High creative ownership and direct collaboration with founders
• A culture that values design, storytelling, and originality
• Competitive compensation and growth opportunities

EBB & FLOW PTE. LTD.

A passion for creating unique experiences.

Job Description

Procurement Assistant Manager (F&B) 

Introduction: 

Ebb & Flow Group is a dynamic F&B hospitality company, proudly operating over 10 outlets across Singapore. We specialize in blending exceptional cuisine with captivating ambiance, creating memorable dining experiences. 

We are seeking an experienced Procurement Assistant Manager to join our team. In this role, you will oversee procurement operations, manage supplier relationships, and ensure efficient sourcing and inventory management across our diverse portfolio of F&B outlets. 

Key Responsibilities: 

• Create and execute effective procurement strategies to meet the needs of our brands and optimize costs. 

• Identify, evaluate, and negotiate with vendors to secure favourable terms and conditions. Ensure timely and efficient supplier performance. 

• Negotiate contracts and manage order placements, ensuring compliance with company policies and timely resolution of issues. 

• Maintain accurate inventory records, oversee asset tagging and tracking, and manage inventory systems across all outlets. 

• Collaborate with chefs and outlet managers to monitor food and beverage costs, identifying opportunities for savings and improving cost efficiency. 

• Assist with procurement-related operational matters, providing support to ensure smooth service delivery at all outlets. 

Qualifications: 

• Minimum 5-7 years of experience in procurement, preferably in the F&B or hospitality industry. 

• Strong negotiation skills and a proven track record in securing cost-effective deals. 

• Excellent organizational and time management skills, with meticulous attention to detail. 

• Proficiency in inventory management systems and Microsoft Office Suite. 

Perks: 

• Work from Anywhere Mondays. 

• Birthday Leave to celebrate your special day. 

• Medical and Dental Benefits for your well-being. 

• Staff Discounts across 14 outlets in Singapore to enjoy our culinary offerings. 

If you are a proactive thinker with a passion for procurement and the F&B industry, we want to hear from you! 

TYRWHITT HOSPITALITY PTE. LTD.

Located right in the heart of burgeoning enclave that is Lavender, the Arton Boutique Hotel is set to welcome visitors with the best of the old world cocooned by the comfort of the new.

Job Description

1. JOB DESCRIPTION

Job Title

DUTY MANAGER

Occupation

HOTEL DUTY MANAGER

Job Description & Requirements

JOB DESCRIPTION

Job Title

Duty Manager

Occupation

HOTEL GUEST SERVICES EXECUTIVE

Job Description & Requirements

• Plan work schedules and make sure events and meetings run smoothly.

• Research and recommend room rates for implementation.

• Assist in dealing with customer complaints and comments.

• Assist in dealing with problems as they arise and day-to-day trouble shooting.

• Supervise maintenance, supplies and furnishings.

• Co-ordinate security services ensuring that security is effective.

• Ensure compliance with licensing laws, health and safety and other statutory regulations.

• Assist in planning and organizing accommodation.

• Overall commercial responsibility for planning, organizing, directing and co-coordinating the work and resources involved in running services like front-of-house (reception, concierge, and reservation).

• Confer and cooperate with management personnel in formulating administrative and operational policies and procedures.

• Direct and coordinate activities of operations department to obtain optimum use of equipment, facilities, and personnel.

• Conduct performance appraisal/review for all members of the department.

• Enforce compliance of operations personnel with administrative policies, procedures, safety rules, and governmental regulations.

• Assist in the recruiting and monitoring of staff.

• Responsible for the day-to-day management of the operations of the Hotel.

• Take stock control and maintain minimum levels.

• Keep abreast of price changes and recommend adjustment of costing as necessary.

• Any other duties assigned.

The Pan Pacific Hotel Singapore

Based on the philosophy of providing personalised care from genuinely caring, Pan Pacific Singapore strives to be the hotel of choice for guests, associates and stakeholders. Over 300 valued associates form the team that distinguish the hotel and help create memorable experiences for guests. Because we believe that it’s all about the people. Because we genuinely care.

Job Description

We are seeking a dedicated and dynamic Duty Manager to join our Front Office team. This is a unique opportunity to play a pivotal role in the daily operations of our hotel, ensuring excellence in service and unforgettable moments for our guests.

Job Duties:

• Warmly welcome and assist guests with professionalism and genuine hospitality.

• Promptly address and resolve guest concerns to ensure satisfaction.

• Oversee daily hotel operations for seamless and efficient service delivery.

• Collaborate with various departments to maintain high-quality standards.

• Lead, motivate, and inspire a diverse team to achieve service excellence.

• Support staff development through guidance and mentorship.

• Serve as the primary contact during emergencies, ensuring swift and appropriate action.

• Enforce safety and security protocols across the property.

• Manage shift operations, ensuring optimal staffing and performance.

  
  

Talent Profiles:

• Proven experience in a managerial role within a 5-star hotel or upscale hospitality environment.

• Strong leadership, communication, and interpersonal skills.

• In-depth knowledge of hotel operations and guest service standards.

• Excellent problem-solving abilities with a customer-first mindset.

  
  

Join our team and be part of an extraordinary journey to provide the pinnacle of luxury and service to our valued guests.

Marriott International

Job Description

Paradise Hotpot

Job Description

Job Description & Requirements

Report to the Restaurant Manager or a management staff appointed by the Company

· Support and assist the Restaurant Manager in managing the restaurant

· Deputise in the absence of the Managers

· Supervise a team of service crew to ensure the restaurant smooth operation

· Handle cashiering duties and to do banking duties

· Conduct interview for new hires

· Guide and train new / existing Service Crew

· Constantly motivate and cultivate a team spirit

· Maintain utmost service standards and discipline / grooming among the service staff

· Assist in crews’ performance appraisals and confirmation

· Conduct daily check list

· Constantly obtain customer feedback to ensure satisfaction

· Attend to customer complaints (if any)

· Assist Restaurant Manager to monitor labour and F&B costing matters, including bi-monthly stock take

· Adhere to Company’s standard operating procedures

· Any other appropriate duties and responsibilities as assigned.

Sunpark Singapore Pte. Ltd.

Job Description

Responsibilities

• Oversee daily restaurant operations, ensuring smooth service, high standards, and strong team coordination.
• Lead, train, and motivate service staff, driving performance and maintaining a positive team culture.
• Manage manpower planning, duty rostering, and staffing levels to support peak business periods.
• Monitor sales performance, control costs, and improve overall profitability through operational efficiency.
• Ensure compliance with licensing, hygiene, and workplace safety regulations at all times.
• Build strong relationships with guests, suppliers, and stakeholders while resolving issues promptly and professionally.

Requirements

• Proven experience in a supervisory or managerial role within F&B or hospitality.
• Strong leadership and interpersonal skills, able to lead from the front in a high-energy environment.
• Commercially aware with the ability to interpret sales reports and manage budgets effectively.
• Organised, adaptable, and confident in handling operational challenges and guest concerns.

UNITY HOUSE PTE. LTD.

Job Description

Job Purpose:

The Cleaning Operations Manager is responsible for orchestrating the daily activities of the cleaning department, ensuring that all sanitation standards meet and exceed industry benchmarks. This role acts as a bridge between frontline staff and management to maintain a safe, hygienic, and welcoming environment for all stakeholders.

• Operational Excellence: Oversee daily cleaning operations across multiple sites, ensuring all tasks are executed with precision and according to scheduled timelines.

• Standard Operating Procedures (SOPs): Develop, implement, and refine advanced cleaning protocols and sanitation checklists in compliance with NEA (National Environment Agency) guidelines.

• Team Leadership & Training: Lead, mentor, and evaluate the performance of cleaning supervisors and staff. Conduct regular training sessions on chemical safety, equipment handling, and specialized cleaning techniques.

• Inventory & Resource Management: Manage the procurement and inventory of cleaning supplies and machinery. Implement cost-control measures while ensuring no disruption in supply chains.

• Quality Assurance: Perform regular site inspections and audits to ensure the highest standards of hygiene. Resolve any client feedback or operational gaps promptly.

• Health & Safety Compliance: Ensure all staff strictly adhere to Workplace Safety and Health (WSH) regulations and utilize Personal Protective Equipment (PPE) correctly.

Private Advertiser

Job Description

Key Responsibilities:

·       Culinary Leadership & Menu Development – Design, test, and implement menus that are profitable, trendy, and suit restaurant and bistro theme.

·       Operational Management – Direct daily operations, including not limited to food preparation, cooking, and service flow to ensure high standards.

·       Cost Control & Inventory – Manage food costs, optimize inventory levels, manage suppliers’ relationships, and set portion controls to meet budgetary goals.

·       Staff Management & Training – Recruit, train, roster arrangement and supervise kitchen staff (Sous Chefs, Pastry Chef, CDP, Cooks), fostering a collaborative team as well as ensuring SOP is in order.

·       Hygiene & Safety Compliance – Ensure strict adherence to Singapore Food Agency (SFA) regulations and maintain high sanitation standards.

·       Vendor Relations – Establish and maintain relationships with suppliers to procure high-quality ingredients.

Requirements:

·       Proven 5-8 years of culinary experience, with significant time in a senior leadership role.

·       Food Hygiene Office (FHO) certification is highly desirable

·       Strong knowledge of international cuisines (particularly European cuisines).

·       Excellent leadership with ability to handle complaints and kitchen operational issues.

·       Strong team management, communication, and motivational skills.

• Excellent Cost Management in budgeting, cost control, and improving profitability.

• Availability to work flexible hours, including weekends and holidays

• Singaporean/PR preferred

We Offer:

• Competitive salary, based on experience.

• Friendly and supportive working environment

• Career growth opportunities

• Staff privileges – voucher for birthday, etc

ROSA ROSSA PTE. LTD.

Job Description

About the Company

BugisRosa Rossa Pte Ltd operates two Japanese dining establishments in Singapore. This position is based at our izakaya outlet in the district — a high-volume Japanese dining venue offering an extensive menu spanning fresh seafood preparations, sushi, yakitori, and a full range of hot kitchen dishes. The outlet sources premium ingredients directly from Japan, including fresh fish procured through Toyosu Market, Tokyo, requiring close and ongoing communication with Japan-based suppliers.

Role Overview

We are seeking a highly skilled and versatile Sous Chef to support the Head Chef in managing the full kitchen operation of our izakaya outlet. The ideal candidate brings deep expertise across Japanese raw fish preparation, nigiri sushi, and hot kitchen cooking, and is capable of maintaining the quality standards our Japanese-speaking clientele expects. Given our direct sourcing relationship with Toyosu Market and other Japan-based suppliers, Japanese language ability is a non-negotiable operational requirement for this role.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations across all stations — raw preparation, sushi, and hot kitchen
• Execute professional-level fish butchery, sashimi preparation, and nigiri sushi to authentic Japanese standards consistently during high-volume service
• Manage the full hot kitchen operation, including grilled, fried, simmered, and steamed Japanese dishes across the izakaya menu
• Serve as the direct operational contact with Japan-based suppliers, including Toyosu Market, conducting all procurement communication, quality negotiations, and order coordination in Japanese
• Manage incoming quality inspection of fresh fish and seafood deliveries; make real-time procurement decisions based on market availability and quality
• Assist in menu development, seasonal specials planning, and recipe standardisation
• Train, supervise, and develop junior kitchen staff across all stations
• Maintain strict compliance with food safety regulations and kitchen hygiene standards
• Support the Head Chef in labour scheduling, food cost management, and inventory control

Requirements

• Minimum 5 years of culinary experience in an established Japanese restaurant, with a strong preference for candidates with experience in izakaya, kaiseki, or Japanese seafood-focused establishments
• Expert-level fish butchery is mandatory — the role requires daily breakdown and preparation of whole fish and seafood procured directly from Toyosu Market
• Nigiri sushi proficiency is required — candidates without demonstrated sushi experience will not be considered
• Solid, well-rounded experience across Japanese hot kitchen operations, including yakimono, nimono, agemono, and mushimono
• Japanese language proficiency is strictly required — all communication with Toyosu Market and Japan-based suppliers is conducted in Japanese, both written and spoken
• Strong kitchen leadership skills with experience supervising and developing junior culinary staff
• Culinary diploma or equivalent professional training preferred
• Ability to perform well under pressure in a high-volume kitchen environment

ROSA ROSSA PTE. LTD.

Job Description

About the Company

Rosa Rossa Pte Ltd operates two Japanese dining establishments in Singapore. This position is based at our ko-ryori () concept — an intimate, counter-style Japanese dining venue in the Orchard district, serving a predominantly Japanese-speaking clientele including Japanese expatriates and corporate guests. The nature of the concept demands a uniquely versatile operator who is equally at home on the restaurant floor and in the kitchen.

Role Overview

We are seeking an experienced and exceptionally versatile Restaurant Service Manager for our ko-ryori outlet. Given the intimate scale and counter-dining format of the establishment, this role requires a candidate who can lead front-of-house operations at a fine dining standard whilst also providing direct kitchen assistance during service — a combination that demands both classical Japanese hospitality skills and foundational culinary competence. Candidates with experience exclusively in either front-of-house or kitchen roles will not meet the requirements of this position.

Key Responsibilities

• Manage all front-of-house operations of the ko-ryori outlet, upholding omotenashi standards for a predominantly Japanese-speaking guest profile
• Engage directly with Japanese-speaking guests throughout service — taking orders, explaining seasonal dishes and ingredients, and providing sake pairing recommendations
• Provide direct kitchen assistance during service, including basic mise en place, plating support, and ingredient preparation using basic knife-handling skills
• Serve as the primary liaison with Japan-based suppliers, conducting procurement, quality communication, and order management entirely in Japanese
• Manage and maintain the sake and Japanese spirits selection; advise guests on sake categories, provenance, and food pairings with certified expertise
• Handle VIP reservations, corporate bookings, and service recovery directly in Japanese
• Oversee scheduling, inventory, and operational reporting for the outlet
• Coordinate with the Head Chef on seasonal menu changes, daily specials, and omakase course structure

Requirements

• Minimum 5 years of experience in Japanese food and beverage operations, with at least 3 years in a management role — ideally within a ko-ryori, kappo, omakase, or Japanese fine dining establishment
• Japanese language proficiency at JLPT N2 or above is strictly required — the role involves daily spoken and written communication with Japan-based suppliers and Japanese-speaking guests as a core operational function
• Basic knife-handling skills and a willingness to support kitchen preparation are required — the counter-dining format of this outlet requires the Service Manager to assist with kitchen duties directly during service
• Deep knowledge of Japanese cuisine, seasonal ingredients, and Japanese counter-dining culture and etiquette
• Proven experience managing procurement relationships with Japan-based vendors, conducted in Japanese

Private Advertiser

Job Description

We are looking for a talented and passionate Pastry Chef who up for creativity challenge. If you're excited to work with a dynamic, high-energy kitchen while showcase your creativity, we'd love to meet you!

Key Responsibilities

·       Oversee the daily operations of the pastry kitchen, including bread baking, dessert preparation, and decorative work.

·       Design and develop seasonal dessert menus, petit fours, and specialty cakes that align with our brand’s identity.

·       Manage the production schedule to ensure all outlets/sections are stocked with fresh pastries and bread daily.

·       Maintain strict standards for taste, texture, and visual appeal – ensure every item meets our high-end specifications.

·       Manage specialized pastry inventory and monitor portion control to minimize food wastage.

·       Ensure the pastry station meets all SFA (Singapore Food Agency) hygiene requirements, specifically regarding temperature-sensitive ingredients like cream and eggs.

Requirements

·       Minimum 1 years in a professional pastry kitchen, with at least 2 years in a leadership role (Pastry CDP or Junior Sous).

·       Proficient in tempering chocolate, sugar work, bread making, and advanced plating techniques.

·       Must hold a valid WSQ Food Safety Course Level 1. A Diploma in Pastry & Baking Arts is highly preferred.

·       A high level of attention to detail and a commitment to “perfection” in every plate.

·       Singaporean/PR (we don't have quota)

We Offer

·       Competitive salary, based on experience.

·       Friendly and supportive working environment

·       Career development and growth opportunities.

·       Staff privileges – voucher for birthday, etc.