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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.

THE WHITE TIFFIN PTE. LTD.

Job Description

•Conduct departmental daily briefings to ensure that all pertinent information is well received by team members.

•Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.

•Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service. 

•Handle guests’ complaints and comments tactfully and efficiently.

•Handle all administration work pertaining to cashier/bar operation requirement and company’s policies.

•Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests.

•Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations.

•Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features.

•Ensure that health, safety and security procedures are in place in the outlet.

•Attend all briefings, meetings and trainings as assigned by management.

•Any other duties assigned by your manager or supervisor. 

Team Management 

•Identify and develop team members with potential.

•Conduct performance review with the team.

•Constantly monitor team members’ appearance, attitude and degree of professionalism.

•Develop, conduct, and maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.

•Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.

•Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication.

Banquet/Events Management

•Ensure the efficient and smooth operation of the department. 

•Assist in the management of all banquet/events operations to include, but not limited to, product quality, cost controls and overall profitability, department management, policy and procedure implementation and enforcement and meeting participation and facilitation.

•Supervises food and beverage set up and clean up.

•Assist in planning, organizing and executing all banquet functions including, but not limited to, breakfast, coffee breaks, luncheons, dinners, cocktail receptions, galas, etc.

One Farrer Pte Ltd

In the heart of one of Singapore's premier heritage districts, One Farrer Hotel is a luxury retreat designed for the discering traveller. This 5-star urban resort's unique "hotels-within-a-hotel" concept combines three distinct hotels - Urban Hotel, Loft Apartments and Skyline Hotel and Villas, offering a distinctive range of accomodations, exclusive wellness and spa facilities, innovative dining concepts and state-of-the-art conference meeting facilities.

Job Description

• To exceed individual assigned sales goal and shared responsibility for team members to the achievement of total sales revenue budget. Derive creative upsell initiatives.

• To instil positive example and attitude among the team and be a role model through leadership by example.

• To conduct 5 sales calls daily and 2 sales activities i.e. Entertainment & Site Inspection per week.

• To identify ways of increasing business need months through organizing activities i.e. Sales Blitz, Coffee break sessions, telemarketing exercise etc.

• To submit tasks and sales call report on time.

• To develop new potential accounts (at least to see 2 new accounts per week)

• To constantly identify New RFP Accounts and develop Action Plan through leads from newspapers, Hotelligence report and from any prior knowledge of Competitor’s account, etc.

• To increase group conversions by providing information to close groups/catering.

• To keep abreast on competitors’ development in terms of pricing, staff movement, change of leadership, product changes, promotions and site inspection etc.

• To attend trade shows/workshops/seminars and any sales mission as designated by Director of Sales & Marketing.

• To ensure clean data of all accounts in IDB system including his/her team members.

• Sales administration.  To be actively involved in ensuring prompt attention and follow-up on incoming phone calls, site inspections, proposal / inquiries.  Accuracy in booking, commitments to customer on all sales/operational documents and adhering to standards set by the department in execution and filing of all the said documents. To maintain daily activity and call reports.

• To be a team player motivating peers and subordinates in support of department goals, in sales and operations. Interdepartmental relations to be professional but not compromising customer satisfaction, revenue, profitability or associate morale of department / Hotel. To initiate team activities.

• To adhere personal behavioural norms of integrity such as grooming, ownership, contractibility, accountability, responsibility, visibility and punctuality.

• Perform any duties assigned by immediate supervisor or department head according to changing business, economic, customer needs or restructure within Sales & Marketing department.

SingCo BV Pte Ltd

Job Description

Company Overview

Singco BV operates Food and Beverage and Entertainment activities since 2017. We provide a conducive environment with attractive benefits and relevant courses to empower staff and support individual growth.

Job Summary

We seek a dedicated Restaurant Manager to lead daily operations of our Chinese cuisine outlet(s), driving team performance, customer satisfaction, and business growth through effective management and operational excellence.

Responsibilities

• Oversee restaurant operations including staffing, scheduling, inventory control, and financial reporting to ensure smooth daily functioning
• Develop and execute strategies to improve customer satisfaction, increase revenue, and enhance operational efficiency
• Lead, motivate, and develop servers, hosts, and kitchen staff to deliver exceptional service and dining experiences
• Ensure strict compliance with health, safety, and licensing regulations to maintain a safe and legal environment
• Manage relationships with suppliers and vendors to secure quality products and maintain operational continuity
• Monitor restaurant financials including sales, labor costs, food costs, inventory, and budgeting to optimize profitability
• Utilize Microsoft Office and POS systems proficiently to support operational and reporting tasks
• Commit to flexible working hours including overtime, weekends, public holidays, and rostered shifts

Required competencies and certifications

• Valid Food Safety & Hygiene certification

Preferred competencies and qualifications

• Diploma or Degree in Hospitality Management, Business Administration, Food & Beverage Management, or related discipline
• Minimum 5 years of relevant restaurant operations experience, including at least 2 years in a managerial or supervisory role
• Experience managing high-volume restaurant operations
• Strong leadership and people management skills to motivate and develop teams effectively
• Excellent customer service, communication, and interpersonal skills
• Knowledge of food safety, workplace safety, and hygiene regulations
• Experience in Chinese cuisine

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

SUSHIRO GH SINGAPORE PTE. LTD.

Job Description

Job Types: Full Time

Timing/Shifts: 6 Day Week

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

Key responsibilities

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

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

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

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

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

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

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

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

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

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

About you

• Maintaining Standard Operating Procedures for the restaurant operations

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

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

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

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

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

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

• Prepare monthly report in relation to the restaurant performance

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

✔️ Strong leadership quality wit excellent communication interpersonal skills

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

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

1-Group (Singapore)

1-Group is Singapore’s leading F&B, lifestyle & hospitality group that operates a portfolio of iconic restaurants, cafes, bars, and clubs created with heart, purpose, and a vision for providing exceptional experiences. Over the decade, the group has witnessed countless first dates, celebrations, weddings, events, and continues to be the maker of great memories.

Job Description

Head Chef (Japanese Cuisine)

We are seeking an experienced and passionate Head Chef specialising in Japanese cuisine to lead our kitchen operations and drive a distinctive, high-quality dining experience. This role requires strong culinary leadership, creativity, and a deep understanding of Japanese techniques, ingredients, and presentation.

Key Responsibilities

Culinary Leadership & Concept Development

• Lead the creation and execution of authentic and innovative Japanese menus (e.g., sushi, sashimi, robata, omakase where applicable)

• Drive seasonal menu development, promotions, and new concepts aligned with the brand

• Ensure consistency, quality, and presentation standards across all dishes

• Stay updated on market trends and competitor offerings

Kitchen Operations

• Oversee daily kitchen operations, ensuring smooth service and high performance

• Maintain strict food quality, hygiene, and safety standards

• Manage inventory, food cost, and supplier sourcing (with focus on quality Japanese ingredients)

• Minimise wastage and optimise kitchen efficiency

Events & Business Collaboration

• Partner with sales and operations teams to curate menus for events and special occasions

• Ensure seamless execution and high guest satisfaction for all events

Team Leadership & Development

• Lead, mentor, and develop the kitchen team, including Sous Chefs and line cooks

• Drive training on Japanese techniques, product knowledge, and presentation standards

• Foster a positive, disciplined, and high-performance kitchen culture

People & Performance Management

• Oversee manpower planning, scheduling, and labour cost control

• Conduct performance evaluations and support career development

• Work closely with HR on recruitment, onboarding, and staff engagement

Requirements

• Minimum 5–10 years of relevant experience in Japanese cuisine, with at least 2–3 years in a leadership role

• Strong expertise in Japanese culinary techniques and ingredients

• Proven experience in menu development and kitchen management

• Strong leadership, communication, and organisational skills

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

MORNINGTON SUPERGROCER PTE. LTD.

Job Description

About the Role

We are seeking a driven and organised Junior Sous Chef / Kitchen Lead to join us in a brand new small-scale bistro serving modern fusion cuisine. Think creative dishes that blend Western classics (pastas, grilled steaks) with rich Asian flavor profiles.

Roles & Responsibilities

• Menu Execution: Hands-on working directly on the cooking line, personally executing key menu items (e.g. grilled meats, pasta). Ensuring all other dishes prepared by kitchen assistants uphold the required standard and quality prior serving.
• Kitchen Leadership: Supervise and when necessary train kitchen assistants to maintain high efficiency and morale during service.
• Cost & Inventory Control: Manage stock levels and ordering, stock rotation (FIFO), raw ingredient storage, and minimize food wastage to hit target food cost margins.
• Hygiene & Safety: Ensure strict compliance with local health regulations, food hygiene standards, and kitchen sanitation.

Prerequisites & Skills

• Experience: Minimum 2 years of experience in a commercial kitchen preferred
• Culinary Mastery: Proficient in Western cooking techniques (eg. pan-searing meats to precise doneness, operating combi oven/sous vide, creating sauces, balancing spice profiles, etc).
• Certifications: Valid Food Hygiene / Food Safety Certification. Certificate/Diploma in culinary skills preferred not necessary.
• Attributes: Strong leadership under pressure, detail-oriented, passion for flavor innovation, and strong communication skills.

Good to know

• Expected start date: early Nov 2026
• Working days: Wednesday - Sunday (5 full days)
• Only short listed candidates will be contacted for an interview

THE FLAVOR HOUSE PTE. LTD.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

Marriott International

Job Description

TSI MANUFACTURING PTE. LTD.

Job Description

Job Description & Requirements

Job Summary

We are seeking a proactive Assistant Manager to lead daily operations, coordinate staff activities, and uphold high service and performance standards to drive business success.

Responsibilities

• Lead daily operational activities and monitor staff performance to ensure efficient workflow
• Supervise employees to maintain smooth operations and adherence to company standards
• Implement and uphold service quality and operational procedures consistently
• Manage customer feedback and resolve operational issues promptly to enhance satisfaction
• Coordinate staff scheduling, conduct training, and evaluate performance to optimize team productivity
• Monitor inventory levels and organize timely stock replenishment to prevent shortages
• Enforce compliance with workplace safety, hygiene, and company policies to maintain a safe environment
• Support business development and process improvement initiatives to drive operational excellence
• Prepare detailed operational reports and assist with administrative tasks to inform management decisions

Preferred competencies and qualifications

• Experience in F&B, retail, or hospitality industries preferred
• Diploma or Degree in Business, Hospitality, or related disciplines is an advantage
• Previous supervisory or management experience preferred

Required competencies and certifications

• None explicitly stated

Kingdom Junior

Job Description

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Kingdom Junior

Job Description

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $3,000 - $5,000

· Locations: Many outlets in Singapore

Job Scope:

· Clearing Customer Tables

· Daily Housekeeping

· Topping up Drinks / Soup

· Attend to Customers’ needs

· Managing of staff

· Managing outlet

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Kingdom Pot Pte. Ltd.

Job Description

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Super Sushi

Job Description

Job Summary

•Oversee the daily operations across multiple sushi kiosks, ensuring consistent adherence to operational procedures and company standards.

•Lead, support, and develop kiosk managers and team members through effective training, performance reviews, and ongoing mentorship.

•Ensure compliance with food preparation, presentation, and food safety standards, with a strong emphasis on sushi-specific practices.

•Monitor inventory levels across all sites, ensuring efficient stock management, proper storage, and timely ordering to minimize waste and avoid shortages.

•Analyze operational performance metrics and identify areas for improvement; implement action plans to drive efficiency, productivity, and customer satisfaction.

•Foster strong communication and collaboration between locations and team members to maintain a positive work environment and deliver consistent service excellence.

•Conduct regular site visits and audits to ensure compliance with company policies, health regulations, and quality control procedures.

Requirements:

•min 3 years of experience in food service or hospitality, with a background in sushi preparation and presentation considered a strong advantage.

•Demonstrated ability to manage multiple teams or locations, with proven leadership and staff development skills.

•Solid understanding of sushi techniques, ingredient handling, and visual presentation standards.

•Strong organizational and problem-solving skills with the ability to make quick, sound decisions under pressure.

CUISINES OF INDIA PTE. LTD.

Job Description

Applicant has to be a team player with the team and also have a good knowledge of menu planning and world cuisine.
applicant has to work with Food and beverage manager for menu planning and execution of food festival every month.
applicant need to take care of Kitchen Roster and also placing and choosing vendor the company vendors

EL DEVELOPMENT PTE. LTD

Job Description

Summary

Responsible for the supervision of the smooth and efficient daily operation of the Front Desk and ensures that all hotel guests and visitors receive an optimum level of service and care at all times.

Job Responsibilities

• Conduct daily briefings and ensure that all pertinent information is well received by team members
• Manage and supervise all tasks of his/her staff to ensure that highest quality service is delivered and department standards are met
• Communicate with Front Office Manager on all matters regarding guest services & hotel operations.
• Ensure documentation of all guest related issues using the logbook
• Provide management presence at all times by assisting with the handling of guests’ needs and complaints tactfully and efficiently
• Coordinate full house situations and makes all necessary arrangements to handle overbooking and pledge relocates
• Require to make objective decisions and handle any complaints and emergencies in a level-headed manner

Qualifications & Experience

• At least two (2) years of experience in a similiar capacity
• Sound knowledge in Hotel PMS
• Excellent customer service skills and enjoy creating delightful moments for guests
• Able to thrive in a dynamic and fast paced environment
• Strong analytical and problem-solving skills

What's in it for you?

• Centralised location, walking distance from City Hall MRT
• 5 days work week
• Duty meals and uniform provided
• Comprehensive medical benefits
• Birthday Leave
• Family Care Leave
• AWS
• F&B and worldwide hotel discounts

RADICAL FUSION PTE. LTD.

Job Description

Restaurant Manager

Outlet: ALORE
Location: 25/26 Circular Road, Singapore 049381
Company: Radical Fusion Pte Ltd

ALORE is a premium casual dining and lifestyle destination at Circular Road, offering Western-inspired cuisine, cocktails and beverages in a vibrant setting with live music and entertainment.

We are looking for an experienced, hands-on Restaurant Manager to lead our front-of-house operations and deliver consistently high standards of service, hospitality and operational efficiency.

Restaurant Operations

• Manage the day-to-day operations of the restaurant and bar.

• Ensure smooth coordination between front-of-house, kitchen and bar teams.

• Maintain high standards of service, cleanliness, presentation and overall guest experience.

• Conduct opening and closing checks and ensure operational procedures are followed.

• Handle guest enquiries, feedback and complaints professionally.

Team Management

• Lead, train, motivate and supervise the service team.

• Prepare staff schedules and manage manpower according to business requirements.

• Conduct pre-shift briefings and assign daily responsibilities.

• Train employees on service standards, menu knowledge, upselling and guest engagement.

• Monitor staff performance, punctuality, grooming and discipline.

• Build a positive, professional and accountable working environment.

Guest Experience & Sales

• Welcome and engage guests and ensure a high level of customer satisfaction.

• Develop relationships with regular guests and encourage repeat business.

• Drive food and beverage sales through effective recommendations and upselling.

• Manage reservations, table allocation and guest flow during busy periods.

• Support special events, private functions, live music nights and other restaurant activities.

Inventory & Cost Control

• Monitor beverage and operating inventory.

• Coordinate stock ordering and ensure appropriate stock levels.

• Minimise wastage, breakage and unnecessary operational costs.

• Assist management with food and beverage cost control.

• Monitor daily sales, discounts, voids and complimentary items.

• Ensure accurate POS transactions and daily cash reconciliation.

Compliance & Standards

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

• Maintain proper restaurant hygiene and housekeeping standards.

• Ensure responsible alcohol service and adherence to liquor licensing requirements.

• Ensure company SOPs and operational policies are consistently followed.

• Previous experience as a Restaurant Manager, Assistant Restaurant Manager or similar F&B leadership role.

• Strong understanding of restaurant and bar operations.

• Excellent leadership and people-management skills.

• Strong communication and guest-service skills.

• Comfortable working in a fast-paced restaurant environment.

• Good knowledge of POS systems, inventory management and daily restaurant reporting.

• Ability to manage customer complaints calmly and professionally.

• Commercial mindset with an understanding of sales, labour and operational cost control.

• Willing to work shifts, weekends and public holidays as required.

• Experience in premium casual dining, restaurants with bars, live entertainment or nightlife concepts would be an advantage.

We are looking for someone who is hands-on, energetic and guest-focused — a manager who is comfortable being on the floor, leading the team by example and taking ownership of the restaurant's daily performance.

The Restaurant Manager will play an important role in establishing ALORE's service culture and creating an experience that encourages guests to return.

ALORE — Always a Little More.

LHA WELLNESS SG PTE. LTD.

Job Description

Own and grow the retreats business for The Longevity Suite across Asia— starting with full commercial and partnership ownership of the Singapore flagship, and building the playbook to expand retreats into future TLS APAC locations. This is a director-level, entrepreneurial role: the person in it runs retreats as their own business, owns the hotel partnership at a strategic level, and makes TLS retreats the brand's most visible growth driver.

●     Own the retreats P&L across current and future locations: pricing, packaging, occupancy and margin targets.

●     Build TLS Retreats as its own distinctive brand within the TLS umbrella — with a clear business proposition and identity that stands apart while staying true to TLS's overall positioning.

●     Own the overall hotel partnership at a strategic level: set the commercial framework, lead negotiations, and hold hotel operations accountable for service levels — ensuring both guest experience and TLS commercial outcomes are delivered.

●     Translate retreat programmes designed by the Chief Wellness Officer, Chief Medical team, and Clinic/SpaDirector into sellable, well-packaged commercial offers, and oversee their operational delivery.

●     Build and manage the retreat sales pipeline, converting enquiries from travel agents, corporate partners and direct guests into confirmed bookings.

●     Manage relationships with the travel trade, agents and DMC partners.

●     Develop a partnership programme and curate KOL and celebrity engagement and visits to build brand visibilityand credibility.

●     Engage external stakeholders such as the Singapore Tourism Board (STB) to unlock grants, co-funding and other government support for the retreats programme.

●     Provide customer insights and analytics on brand positioning to inform retreat design, pricing and marketing decisions.

●     Curate a black book ofSingapore's best practitioners (medical, therapeutic, wellness) that retreat guests can access, maintaining quality and fit with TLS standards.

●     Direct the Retreats DigitalMarketing Manager and coordinate with the Commercial, Partnerships &Marketing team to align online acquisition with sales and operational capacity.

●     Work with the METT OperationsManagers and TLS Spa & Clinic Director on the end-to-end guest journey for retreats: pre-arrival, on-site delivery, and post-retreat follow-up.

●     Work with the Spa & ClinicDirector and clinical leads on staffing, scheduling and resource planning for retreat weeks.

●     Track and report on retreatKPIs (bookings, conversion, ADR, occupancy, guest satisfaction) as part of theTLS Operating Rhythm.

●     Represent TLS retreats at tradeshows, agent trainings and partner events as required.

●     Develop the retreats expansion playbook: the commercial model, partner engagement framework, and operating template for launching retreats in future TLS APAC locations.

Shun Tak Real Estate (Singapore)

Job Description

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Support the Executive Chef in overseeing daily kitchen operations, food quality, hygiene, productivity, and cost control across outlets.
• Work closely with Chef de Parties to ensure consistency in food preparation, presentation, and service standards.
• Contribute to menu development and seasonal offerings that reflect contemporary regional and sustainable cuisine concepts.
• Ensure compliance with food safety, hygiene, sustainability, and waste management standards in accordance with company policies and local regulations.
• Monitor inventory, minimize wastage, and support cost-effective purchasing and kitchen resource planning.
• Maintain accurate recipes, product specifications, and operational procedures.
• Foster a positive and collaborative team culture with Kitchen, Stewarding, and Service teams to deliver excellent guest experiences.
• Conduct regular inspections and support continuous improvement in cleanliness, safety, and operational efficiency.
• Stay updated on market trends, products, and industry developments to enhance guest engagement and business performance.
• Provide coaching, guidance, and training to kitchen team members to support performance and career development.
• Be operationally hands-on and support kitchen operations during peak service periods.
• Perform any other duties or projects assigned by Management.
• Adapt to operational and business needs in line with industry and hotel requirements.
• Support additional duties and responsibilities assigned by Management as part of operational needs.
• Able to work flexible hours, including shifts, weekends, and public holidays when required.

Qualifications:

• Minimum 2–3 years of relevant culinary experience in a high-volume and fast-paced kitchen environment.
• Strong understanding of kitchen operations, including food preparation, cooking techniques, and presentation standards.
• Good communication and teamwork skills with the ability to collaborate effectively across departments.
• Positive attitude with willingness to learn, adapt, and take on new challenges.
• Passion for culinary excellence and delivering quality dining experiences.
• Strong organisational and time management skills with the ability to prioritise tasks efficiently.
• Knowledge of food safety, hygiene, and sanitation standards.
• Able to maintain a clean, organised, and efficient work environment.
• Comfortable working in a dynamic environment and able to perform under pressure.
• Able to work flexible hours, including shifts, weekends, and public holidays when required.
• Good command of spoken and written English.
• Outgoing, adaptable, and service-oriented with strong interpersonal skills.

Wyndham Singapore Hotel

Job Description

We are looking for an experienced and service-oriented Front Office Manager to join our management team. Reporting directly to the General Manager, you will be responsible for overseeing the daily operations of the Front Office Department and ensuring a seamless, welcoming, and exceptional guest experience.

Key Responsibilities

• Lead and oversee the day-to-day operations of the Front Office Department, ensuring smooth and efficient service delivery.

• Manage guest enquiries, requests, feedback, and concerns promptly and professionally, maintaining high standards of guest satisfaction.

• Monitor departmental performance and ensure front office procedures, service standards, and operational processes are consistently followed.

• Work closely with the management team to develop and implement initiatives that support occupancy growth, revenue generation, and overall business performance.

• Collaborate closely with Sales, Housekeeping, Maintenance, Food & Beverage, and other departments to ensure a seamless and consistent guest experience.

• Lead, coach, and develop Front Office team members through ongoing training, performance management, and professional development.

• Manage staffing levels, duty rosters, and resource allocation to ensure effective departmental operations.

• Identify opportunities to improve service standards, operational efficiency, and guest satisfaction.

• Undertake other duties and responsibilities as assigned by Management.

Requirements

• Minimum 5 years of relevant experience in the hospitality industry, preferably with experience in a prestigious or upscale hotel environment

• Proven leadership and people-management skills, with the ability to motivate and develop a team.

• Strong communication, interpersonal, and problem-solving skills.

• A genuine passion for delivering exceptional guest service and maintaining high service standards.

• Diploma or Degree in Hospitality Management, Hotel Management, or a related discipline.

• Strong ability to work collaboratively with different departments and stakeholders.

• Only Singaporean candidates will be considered.

Guilin Garden Restaurant Pte. Ltd.

Job Description

About the role

Guilin Garden Restaurant Pte. Ltd. is seeking an experienced Restaurant Manager to join our dynamic team in the Central and East Region. In this full-time role, you will be responsible for the overall operations and management of our premier dining establishment, ensuring exceptional customer service and driving financial success.

What you'll be doing

• Oversee all aspects of restaurant operations, including staffing, scheduling, inventory management, and financial reporting

• Develop and implement strategies to enhance customer satisfaction, increase revenue, and improve operational efficiency

• Lead and motivate a team of servers, hosts, and kitchen staff to deliver outstanding service and dining experiences

• Ensure compliance with all relevant health, safety, and licensing regulations

• Liaise with suppliers, vendors, and other stakeholders to maintain a well-functioning restaurant

• Analyse sales data and market trends to identify opportunities for growth and improvement

• Foster a positive and collaborative work environment that promotes employee development and retention

What we're looking for

• Minimum 3-5 years of experience in a restaurant management or similar supervisory role

• Strong leadership, problem-solving, and decision-making skills

• Excellent customer service orientation and the ability to create a welcoming dining experience

• Proficient in inventory management, budgeting, and financial reporting

• Thorough understanding of food safety regulations and best practices

• Exceptional interpersonal and communication skills to effectively manage a diverse team

• Passion for the hospitality industry and a commitment to delivering exceptional service

What we offer

At Guilin Garden Restaurant Pte. Ltd., we are committed to providing our employees with a supportive and rewarding work environment. In addition to a competitive salary, we offer a range of benefits, including:

- Generous holiday and care leave
- Opportunities for career advancement and professional development
- Discounted meals and dining privileges
- Team-building and social events to foster a positive company culture

About us

Guilin Garden Restaurant Pte. Ltd. is a premier dining establishment specialising in authentic Chinese, Mala and Korean cuisine. With a reputation for excellence and a focus on providing exceptional customer service, we have established ourselves as a leading player in the Central and East Region's vibrant hospitality industry. Join our team and be a part of our continued success story.

Apply now for this exciting opportunity to become our next Restaurant Manager! EP, WP available

ATLAS

ATLAS, a grand lobby and bar celebrating the great Art Deco lobbies of Europe and their rich culinairy and beverage traditions.

Job Description

ATLAS is seeking an accomplished Sous Chef - Pastry to lead our dedicated pastry team. This is a hands-on leadership role for a chef with strong Afternoon Tea, pastry and baking skills; who takes pride in developing younger chefs while maintaining exacting standards and working alongside the team during service.

·       Lead and inspire a dedicated pastry team within the ATLAS brigade

·       Signature Afternoon Tea, European pastry, plated desserts and baking

·       Straight shifts over a stable 5 day working week, 44 hours per week

The culinary program at ATLAS focusses solely on European cuisine style, with elevated bistro classics showcasing simple, yet refined technique. Our food offering within that style is varied; our Dining menu encompasses bar snacks, formal entrée and main course dishes and a focused dessert selection from our pastry team; as well as an Afternoon Tea featuring both sweet and savoury elements, through to large scale canape menus for events and takeovers. Learn from an experienced Executive Chef and further develop your skills in a structured brigade, within a bustling venue.

About the venue:

Nestled in the heart of Singapore, ATLAS is a landmark of the region's cocktail culture, celebrated for its spectacular Art Deco setting and world-class hospitality. Our culinary program complements the bar with refined European-inspired food, from elevated bistro classics and plated desserts to our signature Afternoon Tea alongside regular large-scale events.

About Job Position:

Reporting to the Executive Chef, you will take ownership of the Pastry section and lead a team of up to six full-time chefs. You will be responsible for the quality, consistency and development of ATLAS pastry across Afternoon Tea, desserts, event menus and selected baking production. This is not a desk-based leadership role: we are looking for a chef who leads from the front, works shoulder-to-shoulder with the team and sets the standard through their own craft, discipline and energy.

Just as importantly, you will be a teacher. You should enjoy building confidence and capability in younger chefs, sharing technique openly and creating a section where high standards, curiosity and continuous improvement are part of the daily culture.

Duties and Responsibilities:

·       Lead the day-to-day operation of the Pastry section, ensuring consistently high standards of flavour, technique, presentation and service.

·       Plan and execute production for ATLAS Afternoon Tea, plated desserts, event menus and relevant baking requirements.

·       Train, coach and mentor junior chefs; provide clear direction, constructive feedback and practical on-the-job development.

·       Lead from the front during preparation and service, remaining hands-on and able to step into any part of the section when required.

·       Collaborate with the Executive Chef on menu development, recipe testing and seasonal refinement while protecting consistency and operational practicality.

·       Manage ordering, stock rotation, wastage, recipe costings and section-level food cost awareness.

·       Maintain strong systems for mise en place, production planning, cleaning, maintenance, food safety, storage and labelling.

·       Build a positive, disciplined team culture that encourages accountability, respect, craftsmanship and promotion from within.

Job Requirements:

·       Strong professional pastry experience in a high-end restaurant, hotel or comparable luxury hospitality environment; prior leadership or supervisory experience is expected.

·       High-level technical capability across Afternoon Tea items, general pastry and desserts, with practical baking knowledge.

·       Demonstrated ability and genuine willingness to train, coach and inspire younger chefs.

·       Creative and detail-focused, while understanding that consistency, organisation and repeatable execution come first.

·       Comfortable in a high-volume, fast-paced operation and available for evenings, weekends and Public Holidays as required.

·       A collaborative leader with a positive attitude, strong communication skills and the humility to work alongside the team.

Are there other benefits? 

Our commitment to growth extends to our Employees, and if you have a genuine passion for guest experiences as well as all things food and drink, this is the ideal place for you to thrive.

Join our team and enjoy fantastic benefits, including:

·       Monthly Service Charge: As a member of our team, you'll have the opportunity to earn a monthly service charge. Your dedication and outstanding service will definitely be rewarded.

·       Medical and Dental Benefits: We care about your well-being. As part of our commitment to our Employees, we provide medical and dental benefits to ensure you stay healthy and happy.

·       Yearly Work Anniversary Incentives: We value our Employees and believe in recognizing their hard work. In addition to competitive wages, we offer an annual work anniversary incentive to celebrate your work anniversary with us.

Marriott International

Job Description

BREAD DE DULCE PTE. LTD.

With over 40,000 restaurants, the Subway® brand is the largest sandwich chain in the world. Due to continued growth across the region our Franchise Owners are looking to recruit motivated and driven team members to join the Subway® brand. Subway® Sandwich Artist™s are the face of our Franchise Owners’ restaurants. As well as preparing and serving delicious Subway® sandwiches you will meet and greet guests and deliver exceptional guest service.

Job Description

Company Overview

We are Franchisees of SUBWAY, operating restaurants with a focus on quality food, safety, and excellent customer service.

Job Summary

The Restaurant Manager/F&B Executive leads daily restaurant operations, ensuring food safety, staff performance, inventory control, and local marketing to drive sales and maintain high service standards.

Responsibilities

• Lead and direct restaurant staff to maintain food safety, product preparation, and cleanliness standards consistently
• Manage restaurant safety and security protocols to ensure a safe working environment
• Recruit, train, and develop staff to enhance team performance and service quality
• Oversee inventory management and money control systems, establishing schedules to optimize stock levels
• Initiate and execute local marketing efforts, including contacting prospective guests to promote sales growth
• Maintain accurate business records to support operational and financial tracking
• Operate computerized POS systems and cash registers efficiently to support daily transactions
• Perform operational tasks across all restaurant areas as needed to ensure smooth service delivery
• Manage physical demands of the role, including bending, standing, walking throughout the workday, and lifting up to 20 kg

Required competencies and certifications

• Ability to operate computerized POS systems and cash registers
• Physical capability to perform tasks requiring bending, standing, walking, and lifting up to 20 kg

Preferred competencies and qualifications

• Minimum 5 years of experience in restaurant operations
• Excellent communication skills to interact effectively with all team levels
• Computer literacy to support operational tasks

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 other 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.

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

HIPPOT PTE. LTD.

Job Description

Job Description & Requirements

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

HIPPOT PTE. LTD.

Job Description

Job Description & Requirements

• 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.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• 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.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership,communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Qian Shan

Job Description

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Able to work under pressure in a fast paced, dynamic and challenging work environment

3.Able to work split shift, weekends and public holidays

Interested application please Whatsapp 91•• •746, Thank you.

Qian Shan

Job Description

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• 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.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Interested application please Whatsapp 91•• •746, Thank you.

Marriott International

Job Description

Paradise Group Holdings Pte Ltd

Poised as a diners’ paradise for Oriental cuisine, Paradise Group offers gourmet menus of exceptional value in a wide variety of restaurant concepts together with a catering arm. Promising a sensorial experience with service from the heart, every concept immerses the diner in an atmosphere that captures the finer points of Chinese culture, particularly the finest from its rich array of culinary delights. True to our mission to improve, enhance and create for its our customers’ the ultimate experiential enjoyment, Paradise Group marries tradition with innovation – a match made in heaven.

Job Description

JEN Singapore Tanglin

Shangri-La Group is a global leader in luxury hospitality with unique Asian heritage.

Job Description

We are looking for Duty Manager to join our team

As a Duty Manager, we rely on you to:

• Manage day-to-day staffing requirements, plan and assign work in accordance with the Front office requirements to ensure the efficiency in running of the Hotel's operation.

• Ensure smooth operation on a daily basis

• Review feedbacks, guest comments, and other information pertaining to front office

• Track guest satisfaction levels and handle guests' complains

• Documentation of hotel risk management reports for investigation and process recommendations for future prevention and improvement

• Overall in-charge of the hotel during the midnight shift in the absence of the senior management

• Identify training needs and develop training programs

• Serve as hotel Emergency Response Team leader during crisis management

• Ensure compliance to company's auditing framework

• Ad-hoc duties as assigned

We are looking for someone who:

• Takes pride in being a hotelier

• Good communication skills

• Loves interacting with guests from all backgrounds

• Preferably has at least 2 years of relevant experience

• Enjoys coming up with best fit solutions

• Is a friendly, helpful and trustworthy leader

• Must be detail-focused and guest-oriented

• Able to work on shifts, weekends and Public Holidays.
  

Singapore Ao Wei

Job Description

Job Description & Requirements

Knowledge and creativity in using spices for dishes

Able to use Wok is a must

Experience with menu creation is a plus but not a must

Experience in kitchen inventory and ordering

Able to work with head chef to come up with seasonal specials

Good Knife skills is required

Have innovative research and development of new dishes spirit

Able work weekend

Private Advertiser

Job Description

Sous Chef – Job Scope

Position Summary:

Second-in-command in the kitchen, reporting directly to the Head Chef .

Key Responsibilities

• Supervise day-to-day kitchen operations.

• Assist with menu planning and recipe development.

• Ensure food quality, presentation, and consistency.

• Manage kitchen staff scheduling and manpower deployment.

• Monitor food costs, wastage, and inventory levels.

• Ensure compliance with food hygiene and workplace safety standards.

• Conduct stock ordering and liaise with suppliers.

• Handle customer feedback relating to food quality.

Typical Requirements

• Minimum 3 years of culinary experience.

• Supervisory or team management experience.

• Food Safety Level 3 (or equivalent, depending on country requirements).

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:

• Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.
• Distribute work equally to ambassadors.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
• Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
• Fill store requisition & daily ordering for his/her area of the kitchen.
• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
• Ensure proper product storage, food rotation, labeling & following FIFO system.
• Able to handle mise en place & hand over shifts.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and ambassadors.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
• Disinfect and sanitize cutting boards and worktables constantly during the shift.
• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
• Report and handle any accident immediately, no matter how minor.
• Respond properly in any hotel emergency or safety situation.
• Provide a courteous and professional service at all times.
• Organise each food service so that it runs efficiently and productively.
• Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
• Coordinate food production and kitchen team to meet food preparation and service requirements.
• Ensure all food produced is in line with kitchen recipes and standards.
• Check all food is stored and handled as per current food health and hygiene regulations.
• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations
• Monitor daily kitchen food and product requirements and advise Executive Chef of these well in advance.
• Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.
• Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.
• Do not divulge any Hotel or guest information either during or after employment with the company.
• To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards.
• To ensure that all ambassadors provide a friendly, courteous and professional service at all times.
• To assist in the training of ambassadors, making sure that they have the skills necessary to perform their duties in the most productive way.
• To attend training sessions and meeting as and when required.
• To conduct and/or contribute to regular Hotel and Department Meetings.
• To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.
• Any other reasonable request as required by Hotel Management.

Job Requirement:

• Previous experience minimum three years in a commercial kitchen environment, preferably 5 star luxury environment
• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Has the ability to work autonomously
• Has the ability and willingness to undertake further development
• Appreciates and maintains an effective outlet for stress
• An understanding of luxury guest expectations.

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)

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 Assistant Banquet 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.

• 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.

Yi Yuan 332

Job Description

Responsibilities:

• Explain services to the customers
• Apply pressure with the thumb and fingers to the client's feet
• Communicating with guests during massages to adjust massage techniques as required.
• Cleaning and sanitizing work areas.
• Keep service records
• Enquiring about guests' medical conditions and allergies before providing services.
• Uphold hygiene standards and follow health and safety regulations

Requirements:

• Proven experience working as a Manager.
• Effective communication skills.
• Exceptional customer service skills.
• Patience and respect.
• Able to work on weekend and public holiday.

Cezars Kitchen Pte. Ltd.

Cezars Kitchen is a leader in food service in Japan and the international community.

Job Description

Please note that this role is open to Singapore Citizens and Permanent Residents only. Applications from non-eligible candidates will not be considered.

Primary Role:

Prepare meals, manage staff and oversee all day-to-day operations. Be the Director of Quality, ensuring the highest quality foods are prepared and served.

Essential Functions:

1. KITCHEN PRODUCTION:

a. Oversee all kitchen activities, assign team’s tasks. For the Head Chef, cooking is the main priority!

b. Ensuring promptness, freshness, and quality of dishes.

c. Implementing hygiene policies and examining equipment for cleanliness.

d. Designing new recipes, planning menus, and selecting plate presentation.

e. Reviewing staffing levels to meet service, operational and financial objectives.

f. Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

g. Setting and monitoring performance standards for staff.

h. Obtaining feedback on food and service quality, and handling customer problems and complaints.

i. Prepare menus as required and submit on time to HO.

2. COOKING FROM SCRATCH WITH LOVE: Cooking with passion and love is essential to food quality and leading the brand. Whenever humanly possible, always use fresh, seasonal ingredients and cook from scratch. Main duty is to prepare delicious and balanced meals. Always taste all dishes before putting them on the line, regardless if you or one of your staff prepare. ALWAYS TASTE EVERYTHING!

3. ATMOSPHERE: Keep the kitchen looking fun and inviting, updating signage and displays. Make sure staff are

working efficiently and the environment projects a clean, organized, and professional business.

4. TRAINING: In charge of all staff training, make sure all new staff are receiving proper training and follow SOPs.

5. REGISTER: (If applicable) Ensure register is properly opened every day and ‘end of day’ is closed out every evening.

6. HIRING: Hire staff. This includes conducting interviews, doing reference checks, wage negotiation (with H/O).

7. COMMUNICATION: Respond to all emails within 24 hours (1 business day).

8. FOOD COST: Monitor kitchen to ensure proper use of product and inventory control while keeping waste to a

minimum (under 2%). Make sure there is no theft by staff or students. Perform monthly inventory and send

results to Head Office by 5th. Meal service, including snacks and catering should be kept at 30% COGS. Accounts

that do not pay rent or utilities need to keep food costs no higher than 40% COGS, depending on lunch pricing.

9. LABOR %: Follow daily labor targets of 20~25%, depending on lunch pricing. When slow, send people home

and/or call off shifts and if busy, ask team to stay late. Ensure staff are following their schedule and taking proper

breaks. SOP for labor is 1 staff member for every 50 lunches in sales.

10. SAFETY & SECURITY: Maintain a safe work environment for all staff and guests. Secure kitchen during nonoperating hours. Keep food samples for 14 days and adhere to all company safety standards.

11. CATERING: Cezars Kitchen is a catering company and contracts with schools that may require catering. All catering events require a booking sheet to be sent to relevant upper management ahead of the event for review and approval. No event is rejected without consulting Head Office.

12. CASH CONTROL: Follow Cezars Management Cash Handling Policy, count and manage all cash funds, do refunds and go to the bank weekly. Always keep safe locked and record prepayment and cash using the safe log. Manage & complete petty cash form, following the reporting policies.

13. PURCHASING: Manage all food and supply orders following approved vendor list and purchasing policy. Office supplies, small-wares, fixtures, and equipment orders are handled by the Head Office.

Education Requirements: High School diploma (culinary degree preferred) and 3 years of management experience.

Wyndham Singapore Hotel

Job Description

As a key member of the management team, you will report directly to the General Manager and take charge of overseeing the operations of the Front Office Department, ensuring the seamless delivery of day-to-day services.

Key Responsibilities:

• Lead and manage the daily activities of the Front Office, ensuring efficient and smooth operations.

• Handle guest inquiries, requests, and concerns promptly and professionally, ensuring a high level of satisfaction throughout their stay.

• Oversee the overall performance of the department, ensuring all processes run smoothly.

• Work alongside the team to strategize and implement marketing efforts that boost occupancy rates and maximize revenue.

• Foster close collaboration with other departments such as Sales, Housekeeping, Maintenance, and Food & Beverage to create a unified and seamless guest experience.

• Continuously train and develop the Front Office staff to improve their skills and enhance their professional growth.

• Manage the staffing and resource allocation to ensure optimal departmental performance.

• Take on additional tasks as directed by management.

Requirements:

• Minimum of 5 years of relevant experience within the hospitality industry.

• Proven leadership skills with the ability to communicate and collaborate effectively with teams.

• Strong commitment to delivering exceptional guest service.

• A diploma or degree in Hospitality Management or a related field is required.

• Only Singaporean candidates will be considered.

PELL PTE. LTD.

Job Description

Oversee the nightly operations of the club

Manage staff schedules and assignments

Hire, train, and supervise nightclub staff

Ensure compliance with health, safety, and alcohol regulations

Monitor inventory levels and manage supply orders

Coordinate and oversee promotional events and marketing initiatives

Handle customer complaints and resolve conflicts

Maintain financial records and manage budgets

Ensure high standards of customer service

Monitor security measures and manage crowd control

Work closely with DJs, performers, and other entertainment providers

XEVI PTE. LTD.

Job Description

Job Description & Requirements

Company Overview

The client is a performing arts venue dedicated to delivering exceptional audience experiences through innovative programming and operational excellence.

Job Summary

The Performing Arts Manager oversees all aspects of venue operations and artistic programming, ensuring exceptional audience experiences and operational excellence. This role balances creative vision with financial performance, leading the team to deliver high-quality performances and events.

Responsibilities

• Develop and implement performance schedules by collaborating with artists, directors, and production staff to meet artistic and financial objectives
• Motivate and guide front-of-house, technical, and artistic teams to deliver seamless productions and outstanding service quality
• Oversee preparation and maintenance of performance spaces to ensure safety, welcoming environment, and technical readiness
• Build and maintain strong relationships with patrons, season ticket holders, and community partners to enhance satisfaction and loyalty
• Manage reservations, ticketing, and seating arrangements to optimize venue capacity and maximize revenue opportunities
• Take full ownership of venue operations by ensuring smooth service flow, resolving operational issues efficiently, and providing proactive leadership
• Foster innovation and maintain high artistic standards by encouraging creative initiatives and motivating the team

XEVI PTE. LTD.

Job Description

Job Description & Requirements

Job Summary

Play a pivotal role in curating and coordinating captivating performances by managing and developing a diverse team of performance artists to deliver engaging shows that enhance guest experience.

Responsibilities

• Lead the scheduling of artists and coordinate rehearsals to ensure timely and high-quality performances
• Train and guide performing artists to enhance their skills and stage presence for improved show quality
• Plan and execute special performances for holidays, anniversaries, and club events to drive audience engagement
• Enforce discipline and professionalism among artists to maintain performance standards and company reputation
• Monitor and ensure the safety of crews on and off stage, promptly reporting any hazardous conditions backstage or on stage
• Resolve interpersonal conflicts between artists to maintain a collaborative and productive team environment
• Supervise performance staff in compliance with company policies and applicable laws to uphold operational standards
• Manage hospitality services for guests to ensure a welcoming and enjoyable experience
• Assist management in addressing and resolving issues related to performers to support smooth operations

XEVI PTE. LTD.

Job Description

Job Description & Requirements

Job Description & Requirements

Job Summary

The Manager leads all aspects of assigned outlet operations and financial performance, ensuring exceptional customer service and operational excellence.

Responsibilities

• Lead the outlet team to achieve sales targets by implementing effective sales strategies and motivating team members
• Oversee preparation and maintenance of the outlet to ensure a clean, tidy, and welcoming environment for customers
• Build and maintain strong relationships with regular guests alongside Restaurant Managers to understand and fulfill their needs, driving customer satisfaction
• Coordinate all reservations to optimize outlet capacity and maximize revenue opportunities
• Take full ownership of the assigned outlet, ensuring smooth service flow and operational efficiency through proactive team leadership and problem-solving
• Demonstrate initiative and leadership by motivating self and team to deliver consistent high-quality service

WORKWAVE CAREERS EMPLOYMENT AGENCY PTE. LTD.

Job Description

HEAD CHEF
JOB SCOPE:

The Head Chef is responsible for the overall kitchen operation at BARK Cafe Restaurant, ensuring consistently high standards of food quality, presentation, hygiene, cost control, and service efficiency. The role involves leading and developing the kitchen team, managing daily kitchen operations, and working closely with management to maintain and improve the restaurant's food offering.

1. Kitchen Operations

• Oversee the day-to-day operation of the kitchen and ensure smooth food production during breakfast, lunch, dinner, and peak service periods.
• Plan kitchen workflow, preparation schedules, and staff deployment.
• Ensure all dishes are prepared and presented according to established recipes and quality standards.
• Maintain consistency in taste, portion size, presentation, and plating.
• Monitor food preparation and service to ensure orders are delivered accurately and on time.
• Lead the kitchen during busy periods and resolve operational issues quickly.

2. Menu Development

• Develop, review, and improve the restaurant's menu in line with the concept, customer preferences, and market trends.
• Create new dishes, specials, seasonal menus, and promotional items.
• Standardise recipes, ingredients, preparation methods, and portion sizes.
• Conduct regular food tastings and quality checks.
• Ensure menu items are commercially viable and aligned with food-cost targets.

3. Food Cost & Inventory Control

• Manage food costs and maintain agreed food-cost percentages.
• Prepare ingredient forecasts and purchasing requirements.
• Monitor stock levels and minimise over-ordering, wastage, spoilage, and pilferage.
• Conduct regular stock counts and investigate discrepancies.
• Work with suppliers to ensure consistent quality and competitive pricing.
• Establish proper portion-control procedures.

4. Team Leadership & Staff Development

• Recruit, train, supervise, and develop kitchen staff.
• Prepare kitchen duty rosters and allocate responsibilities effectively.
• Conduct regular briefings and provide clear instructions to the team.
• Monitor staff performance, attendance, discipline, and productivity.
• Coach junior chefs and kitchen assistants to develop their technical skills.
• Foster a professional, respectful, and teamwork-oriented kitchen culture.

5. Food Safety & Hygiene

• Ensure full compliance with Singapore food safety, hygiene, and workplace requirements.
• Maintain high standards of personal hygiene, kitchen cleanliness, and food handling.
• Ensure proper temperature control, storage, labelling, and rotation of ingredients.
• Implement FIFO procedures and minimise food contamination risks.
• Maintain cleaning schedules and ensure kitchen equipment is properly maintained.
• Take immediate corrective action when hygiene or food-safety issues are identified.

6. Purchasing & Supplier Management

• Coordinate with management and approved suppliers for daily and weekly purchasing.
• Inspect incoming deliveries for quality, quantity, freshness, and specifications.
• Reject products that do not meet required standards.
• Maintain good working relationships with suppliers.
• Identify suitable alternative products when necessary without compromising food quality.

7. Cost & Productivity Management

• Monitor kitchen labour costs and productivity.
• Control overtime and unnecessary labour expenses.
• Improve kitchen processes to reduce preparation time and wastage.
• Monitor equipment usage and report maintenance issues promptly.
• Contribute to achieving the restaurant's overall financial and operational targets.

8. Compliance & Documentation

• Maintain accurate kitchen records, including temperature logs, cleaning schedules, stock records, wastage reports, and other required documentation.
• Ensure kitchen practices comply with applicable Singapore regulations and company policies.
• Cooperate with inspections and internal audits.
• Ensure all kitchen staff understand and follow established SOPs.

The Head Chef will be measured on:

• Food quality and consistency
• Customer satisfaction and food feedback
• Food cost percentage
• Food wastage and inventory variance
• Kitchen labour cost and productivity
• Speed and accuracy of service
• Hygiene and food-safety standards
• Menu profitability
• Staff retention, training, and performance
• Compliance with company SOPs

• Minimum 5 years of professional kitchen experience, with at least 2 years in a Chef de Cuisine, Sous Chef, Head Chef, or equivalent leadership role.
• Strong experience in cafe, casual dining, restaurant, or similar food-service operations.
• Strong knowledge of food preparation, kitchen management, food costing, inventory control, and menu development.
• Good leadership and communication skills.
• Ability to work effectively under pressure in a fast-paced restaurant environment.
• Strong understanding of food hygiene and safety requirements in Singapore.
• Relevant culinary qualifications are preferred.

The successful candidate should be:

• Passionate about food and hospitality
• Hands-on and operationally focused
• A strong team leader and trainer
• Organised and disciplined
• Cost-conscious without compromising quality
• Creative and commercially minded
• Able to communicate effectively with management and kitchen/front-of-house teams
• Able to work weekends, public holidays, and peak restaurant hours when required

Reports to: Restaurant Owner / General Manager / Operations Manager

Direct Reports: Sous Chef, Chef de Partie, Commis Chefs, Kitchen Assistants and other kitchen personnel.

Simon Consultancy Pte Ltd

Company Profile:

Job Description

As the Guest Relations Executive / Assistant Manager, you will be responsible for delivering a superior guest experience in a fast-paced and vibrant nightlife setting. You will ensure that every guest feels welcomed and valued, while also managing VIP relationships, addressing guest concerns, and collaborating with other departments to maintain smooth operations. Your role is crucial in creating an unforgettable experience for patrons who expect high-quality service and attention in an energetic, dynamic club atmosphere.

1. Guest Experience & Service

• Welcome and attend to guests professionally upon arrival.

• Manage reservations, walk-ins, and table allocations efficiently.

• Build and maintain strong relationships with regular and VIP guests.

• Ensure guest satisfaction throughout their visit and follow up on feedback.

• Handle guest complaints tactfully and escalate when necessary.

2. VIP & Table Management

• Coordinate VIP bookings, bottle service, and minimum spend requirements.

• Manage seating plans according to capacity and revenue optimisation.

• Liaise with floor staff, bar team, and security to ensure smooth service flow.

• Monitor guest crowd flow and maintain comfort and safety standards.

3. Sales & Revenue Support

• Promote events, themed nights, and special promotions.

• Upsell premium tables, bottle packages, and exclusive experiences.

• Maintain client database and follow up with guests for repeat visits.

• Support marketing initiatives and partnership events.

4. Compliance & Brand Representation

• Ensure adherence to company SOPs and service standards.

• Uphold dress code and entry policies professionally.

• Ensure responsible alcohol service awareness.

• Represent the brand positively both on-site and via social engagement (if required).

Requirements:

• Minimum 1–2 years of experience in hospitality, nightclub, or premium F&B environment.

• Well-groomed, confident, and customer-focused personality.

• Strong communication and interpersonal skills.

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

• Sales-oriented and target-driven mindset preferred.

• Available start immediate is an advantage.

• Willing to work midnight shift and on weekend/PH.

• Candidates with more relevant work experience in same industry will consider for a Assistant Manager role.

Strumms Holding Pte Ltd

We celebrate you.

Job Description

We are looking for an experienced and hands-on General Manager to lead the overall operations and business performance of Strumm's Holding Pte Ltd across its Singapore and overseas establishments. Reporting directly to the Managing Director, the role will drive business growth, profitability, service excellence and operational efficiency, while leading the management team and upholding the company's standards, values and objectives.

Key Responsibilities

• Lead the overall operations and performance of the Group's establishments, ensuring service excellence, operational efficiency and brand standards.

• Drive business growth, profitability and strategic initiatives in partnership with the Managing Director.

• Oversee budgets, cost control, financial performance and P&L.

• Lead, coach and develop the management team, including performance management and succession planning.

• Drive continuous improvement, innovation and operational best practices.

• Build strong relationships with landlords, suppliers, business partners, government agencies and other key stakeholders.

• Ensure compliance with licensing, employment, health & safety and regulatory requirements.

• Oversee refurbishments, asset enhancements, new business initiatives and operational projects.

• Lead risk management, business continuity and crisis response where required.

• Monitor business performance and provide recommendations to the Managing Director.

• Represent the company at relevant business meetings, industry events and strategic engagements.

Requirements

• Minimum 8–10 years of relevant management experience in hospitality, nightlife, F&B or multi-site operations.

• Proven experience leading teams and managing business operations.

• Strong commercial, financial and strategic thinking with a track record of driving business performance.

• Excellent leadership, communication, stakeholder management and decision-making skills.

• Hands-on, proactive and adaptable, with the ability to operate effectively in a fast-paced and evolving business environment.

• Relevant hospitality or business qualifications are an advantage but not essential. Candidates with strong industry experience will be considered.

• Willingness to travel for business when required.

Other Duties

This job description outlines the primary responsibilities of the role and is not intended to be exhaustive. Additional duties may be assigned by the Managing Director as business needs evolve.

Compensation & Benefits
We offer a competitive salary and comprehensive benefits, including employee discounts and other benefits. Additional incentives may be available based on performance and company policies.

Job Type: Full Time
Salary: SGD 5,000 - 7,000

Burnt Ends Restaurant Pte Ltd

Burnt Ends Hospitality Group is a company that has restaurants in Singapore and internationally, under founding chef and owner, Dave Pynt.

Job Description

Job responsibilities:

• Works closely with the Events Team to drive marketing, events and programmes
• Develop strategies to achieve sales targets according to customers' profiles
• Analyse inventory levels to propose purchases for the team
• Translate team members’ skill requirements into learning and development plans
• Analyse current customers' profiles and beverage preferences to provide targeted recommendations
• Propose to management on the initiatives for continuous improvement within the team
• Plan continuous improvement activities within the team
• Review the new beverage recipes for inclusion in new menu
• Monitor the preparation of alcoholic and non-alcoholic beverages
• Monitor the operations of Point of Sales (POS) Systems when managing beverage order'
• Able to work with the sommelier to curate and update a dynamic beverage list, including wine, craft beers, cocktails, mocktails.

Requirements:

• Minimum 5 years of experience in a related work & responsibility field
• Minimum high school diploma or equivalent
• Excellent problem-solving, and customer service skills
• Exceptional communication and leadership skills
• Impeccable wine, beer and cocktail knowledge
• Ability to multi-task and be a strong lounge server
• Seasoned communicator, ensuring bringing the service, bar and kitchen teams together along the way
• Ability to work in a fast-paced environment and carry boxes

Changi Cove Hotel

About Us

Job Description

Job Responsibilities:

• Assist in the preparation of food according to standard procedures, recipe cards, photographs and given instructions

• Ensure on food quality upon delivery, before & after cooking

• Able to deliver food items on time with consistent standard & presentations

• Manage individual areas of responsibilities and areas delegated by senior chefs

• Ensure food hygiene and kitchen safety

• Maintain kitchen equipment in good condition

• Flexible to menu, promotional and adhoc recipe changes

• Participates in product development and in controlling the smooth operation of the kitchen

• Prepares and cooks food in all areas of the kitchen as and when directed

• Perform ad-hoc responsibilities as assigned
  

Requirements:

• At least 1-2 year experience in a similar position

• Working experience in the hotel industry will be an added advantage

• Commitment to work rotating shifts, weekends and public holidays.

• Team Player

Sake Labo Pte. Ltd.

Job Description

GYUKATSUKYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village / Parkway Parade
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Oversee mise-en-place, kitchen order, and adherence to standard recipes and presentation.
• Possess in-depth knowledge of the menu, products, kitchen roles, and internal systems (e.g. inventory, food costing, wastage control).
• Manage stock ordering, control, and recipe updates.
• Conduct regular staff training, monitor performance, and assist with inductions.
• Maintain and adapt cleaning schedules and operational checklists (e.g. opening/closing, mise-en-place).
• Ensure compliance with food hygiene, health, and safety standards.
• Support the chef in food production planning, responding to customer feedback, and managing complaints.
• Responsible for cost control related to training, maintenance, and procurement.
• Ensure proper use and care of equipment to minimize breakdowns and food wastage.
• Perform other duties as delegated by the chef or management.

REQUIREMENTS

• Min. 3 to 5 years of relevant experience in the F&B industry
• Min. Diploma or Degree in Culinary Arts / Hospitality Management / Professional Certificate / Nitec.
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

HOW TO APPLY

Click the APPLY button or email your resume to ••••@hhplgrp.co.please included your availability date and expected salary in your application.

We regret that only shortlisted candidates will be notified.