The best place to find hotel jobs in South East Asia!

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.

AP Company International Singapore Pte Ltd

Mission: IN PURSUE OF WHAT FOOD SHOULD BE

Job Description

• Hire, train, and supervise restaurant employees
• Create staff schedule to ensure appropriate staffing
• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
• Take ownership of budgets and cost control methods to minimize expenses
• Address customer needs, comments, and complaints
• Adhere to and enforce employee compliance with health, safety, and sanitation standards
• Process payroll and maintain all relevant records
• Ensure all employees are working within outlined operating standards
• Report on financial performance, inventory, and personnel
• Team-oriented and hospitality and service-oriented personality
• Will more focus on your personality and mindsets rather experience.

KSTAR ENTERTAINMENT ONE PTE. LTD.

Job Description

Job description:

• Oversee outlet’s daily business operations
• Lead, assign, schedule, coach, counsel and discipline employees
• Monitor and control expenses according to allotted budget
• Contribute operations information and recommendations to strategic plans and reviews
• Prepare and complete action plans; meet customer-service standards
• Leading the team members to deliver the highest quality of service to the guests
• Responsible for the profitability of the outlet and preparing weekly reports for the management
• Handle escalated complaints and report all issues and complaints to the company
• Performs outlet-level support functions including customer service, scheduling, day to day operations, cashiering, loss prevention, maintenance and back-office support
• Make hiring and terminations recommendations to management
• Conduct weekly meeting with supervisor & team members

Required skills and qualifications:

• At least five or more years of proven success in an operations management role preferrable service line filed
• Excellent communication skills.
• Excellent ability to delegate responsibilities while maintaining organizational control of branch operations and customer service
• Knowledge of business process and functions and outstanding leadership skills
• Ability to work with details and time-sensitive issues
• Good decision-making skills and response to high pressure situations

Marriott International

Job Description

Sodexo Singapore Pte Ltd

Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day.

Job Description

Location : Tuas West

Key Responsibilities:

·To assess weekly and monthly trading figures and maintain adequate controls to monitor budget performance

· Ensure that Sodexo approved suppliers are used when placing food and beverage orders

· To maintain and continuously improve food presentation, service and standards

· Effectively lead, develop and motivate service team, monitoring and solving issues within the department

· Track and prepare all schedules to maximize productivity and keep labour costs within budget

· To refine and improve the operation, encourage and recognise innovation and incorporate these into work procedures

· To be creative and innovative in the day to day management and business development potential at the contract

· To report to the Operations Manager when and as required to do so for the effective overall management of the contract

· To implement directions from Operations Managers and Sodexo Senior Management and provide feedback

· To attend all meetings and training sessions as scheduled

· Responsible for the overall daily food and beverage operations

· Maintain and enhance on-site client relationship by daily effective communication

· Plan and execute monthly rotating menus and special food promotion with the Head Chef

· Ensure that quality and wholesome food is served in the facility

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards

· Co-ordinate activities from the head office during official visits from other related departments ie Purchasing, HR, Finance, Business Development and SEQ Department

· Submit weekly and monthly financial/ administration reports to the Head Office and relevant department i.e. weekly/ monthly MSR, banking etc

· Submit all HR required documentation to Head Office for administration including new employment, termination, leave application, timecards, manpower costs etc

· Evaluate and administer manpower plans, employee training & development

· Maintain and improve hygiene and safety standards of both front of house and back of house operations

· Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Key Requirements:

· Recognised cooking qualification

· Possess at least 5 to 10 years of experience in a similar role

· Strong interpersonal, communication and organizational skills

· Possess sound operational background

· Able to lead and manage a team of employees.

BIDEFORD HOUSE PTE. LTD.

Job Description

COMO Metropolitan Singapore is located in the heart of Singapore on Bideford Road.  It is part of COMO Orchard that brings together COMO Group’s hospitality, fashion, wellness and cuisine into one inspiring location. COMO Metropolitan Singapore’s 156 rooms and suites are spread over 11 floors with an exclusive rooftop pool bar. Guests also enjoy preferred access to Cedric Grolet’s renowned patisserie, Michelin-starred Korean steakhouse COTE and COMO Cuisine as well Shambhala’s new flagship urban wellness space and a multi-label fashion retail space curated by Club 21.

The scope of Director of Operations will involve managing the overall direction and operations of Front Office, Housekeeping, Reservations, Food and Beverage, IT and Security. You shall be required to develop specific goals, policies and strategies for your departments which shall be implemented through correct planning, organizing and training, while also ensuring that high standards, quality and maximum profitability is aimed for at all times as per standard set by COMO Hotels & Resorts.

MAIN DUTIES AND RESPONSIBILITIES

OPERATIONS TEAM

1. Oversee the entire operations of Front Office, Housekeeping, Reservations, Food and Beverage, IT and Security, paying particular attention to the service standards in accordance with COMO Hotels and Resorts
2. Maintain a positive, professional and natural manner with all guests and team members, with the aim to build rapport and loyalty to the property and COMO Hotels and Resorts
3. Provide, maintain and manage the departments environment to ensure you receive open, constructive feedback and development
4. Review structure and organization of all related departments and improve where necessary
5. Lead, motivate and manage the operational teams in the execution of their duties to maximize operational efficiency.
6. Lead, develop and empower the Head of Departments to identify opportunities and make recommendations for improving efficiency and quality of service in their respective departments
7. Ensure that standards and procedures are adhered to at all times, communicate to the relevant department heads to allow a smooth  operation
8. Adopt a flexible approach and demonstrate a ‘can do’ attitude to your team so that they feel comfortable with communicating to you. Set an example that others can follow
9. To manage and develop a service related environment, where attention to detail and both internal and external guests needs are paramount
10. Implement and evaluate policies and procedures for the operation of Front Office, Housekeeping, Reservations, Food and Beverage, IT and Security.
11. Ensure that all COMO Operations Manuals are localized, implemented and reviewed within the operational departments
12. To encourage and develop innovation and creativity, passion, and style in the departments.
13. Develop a positive and motivated team at all times
14. Adopt a ‘hands on’ approach with the teams that you are given direct responsibility for.
15. Ensure that you spend time with these teams on a daily basis and offer your support and guidance equally
16. Any other reasonable duties as requested by the General Manager or their delegate

ADMIN & GENERAL

1. Ensures highest level of guest satisfaction by providing, within hotel and group standards, extraordinary quality guest services and amenities
2. Adjust, fix, amend and correct and improve operational areas when and where possible to ensure guest satisfaction
3. Assists in overseeing and directing the personnel function of departments under your responsibility including recruitment, hiring, orientation, coaching, counseling, training, wage and salary administration, labor relations, performance appraisal and succession planning
4. Approve all divisional candidates prior to hiring process.
5. Determine training requirements and monitor training is regular & training plans are in place
6. Respond to inquiries & resolve customer complaints in a timely and appropriate manner.
7. Perform random room check and public areas to ensure standards are maintained.
8. Ensure and adjust appropriate staffing levels during peak and low occupancies
9. Approve the departmental Head of Departments leave request to ensure coverage when the hotel demand patterns and operational needs
10. Responsible for negotiating and controlling contractors in the operational departments, in conjunction with the Director of Finance and General Manager
11. Ensure uniforms, linen and toweling and all other operating equipment in the Division in controlled and sufficient for hotel needs
12. Attend weekly/ monthly meetings. Chair monthly departmental meetings as necessary
13. Motivate and lead managers and team members by example

FINANCIAL RESPONSIBILITIES

1.   Prepare all operational departments’ annual budget and monitor the departmental budgets while establishing systems that can be implemented to ensure that budget targets are reached or exceeded whilst not diminishing service quality.

2.   Prepare the yearly CAPEX and monitor that it is utilised accordingly

1. Monitor budgets and profit & loss reports on a monthly basis to ensure that any variances are analysed and explained during the appropriate meetings.
2. Implement the approved budget, ensure budgets set are achievable, control of expenditure is kept within budget, monitor costs & take corrective measures when necessary.
3. Monitor all budgets and assist the GM establishing systems that can be implemented to ensure that budget targets are reached or exceeded whilst not diminishing service quality
4. Assist with the gathering of accurate information and statistics that can assist with the creation of the annual Sales & Marketing Plan
5. Be aware of market developments and competitor activities to ensure that the property is in line/ahead of the competition both in products and services in general
6. Implement and suggest systems that maximize the revenue produced by the property facilities in order that the budget is achieved or exceeded
7. Responsible for safeguarding all company assets by ensuring that effective controls are implemented and reviewed.

Key Requirements

·        8-10 years of experience in managerial roles in Rooms/Operations Division.

·        Bachelor’s degree in Hospitality Management or related field.

·        Knowledge in MS Office and Opera is highly desirable.

·        Excellent attention to detail.

·        Responsible attitude with a calm and professional approach.

·        A positive character with a proactive approach and a self-driven attitude.

·        Customer-Centric.

·        Motivation, discretion and confidentiality.

·        Familiar with COMO brand and values.

EXTRA DUTIES

Support and contribute to COMO’s sustainability goals by implementing environmentally responsible practices within your roles and departments.

From time to time the hotel may ask you to perform duties that are not included in this job description. You should do these duties as long as the request is reasonable and will not affect your health, safety or security.

Craig Road Property Holdings Pte. Ltd.

Mondrian is a way of travel. A luxury lifestyle hotel, a global destination for locals or travelers. Mondrian is always at the heart of the most exciting cultural scenes in the world. Mondrian Singapore Duxton is a luxury lifestyle hotel built in the heart of the city’s prominent Duxton Hill neighborhood featuring 300 guestrooms, a lower three-story building in a contemporary and luxury loft suite. Historic architecture takes on the famous Singapore 'shophouse' building typology on a modern spin, with a terracotta roof, and colonial-style window shutters, at the rear, connected by a garden, will be the main tower containing a mix of guest rooms, a speakeasy bar, and rooftop pool. The location is flawless with a bevy of signature restaurants, stylish bars, and local street food vendors all within walking distance. Ennismore and Accor’s joint venture to create the world’s fastest-growing lifestyle and entertainment hospitality company, with a global collective of entrepreneurial and founder-built brands with creativity & purpose at their heart. For more information visit www.mondrianhotels.com

Job Description

What do we expect from you?

Under the guidance of the Executive Housekeeper or any other authorized by the management, to be responsible for assigning and supervising the activities of the room attendants, house porters and linen porters to ensure clean, orderly, attractive and well maintained guest rooms, corridors, fire exits, stairways and service areas on assigned floors/areas.

Responsible for ensuring that all staff and guest issues are dealt with in an effective and timely manner. To act in the hotel’s interest and as your direct manager’s representative in their absence.

How your day looks like:

• Supervise the allocation of work assignments to Room Attendants and Porters to ensure maximum coverage.
• Assign special duties to Room Attendants and House Porters on assigned floors.
• Check the computer system throughout the day for an update of room status.
• Check and return an allocated number of guest rooms to the standard required by the hotel
• Report to the Housekeeping office any rooms which do not require service, are “Do Not Disturb” or are double locked by the afternoon and to log these on the hand over.
• Report and log any maintenance defects found in the rooms and assigned areas. Liaise with Maintenance and Reception regarding all out of order rooms.
• Ensure soft furnishings and décor of rooms are maintained to standard.
• Oversee implementation of deep cleaning and replacement.
• Check on a daily basis the arrivals, departures and VIP lists.
• Check VIP rooms to ensure they are cleaned and maintained to the required standard. Ensure VIP gifts are replenished.
• Control and supervise the issue and recording of keys and bleeps to all departmental staff on a daily basis.
• Check that adequate linen, cleaning materials and guest supplies are held in each floor linen and supplies cupboards. Liaise with the linen room and valet as required.
• Ensure all public area and back of house areas are clean.
• Assist in stock taking of Housekeeping items when necessary.
• Assist in monitoring and controlling housekeeping procedures, including lost property, key and pager control, security and emergency procedures, Health and Safety for employees and guests to ensure optimum guest satisfaction, sales maximization and profitability.
• Participate in conducting weekly inspections of all areas to ensure physical facilities are kept in optimal condition by full implementation of preventative maintenance programs and judicious planning and management of FF&E.
• Create and implement green policies and procedures to reduce waste and energy consumption.
• Report immediately any valuable lost property to security and to log packages and all other lost property.
• Handle guest requests, queries and complaints with immediate action and thorough follow up and refer when necessary.
• Assist fellow employees to perform similar or related jobs as and when necessary.
• Carry out any projects and assignments as directed by the Executive Housekeeper
• Preparation and completion of timesheets, rotas, holiday schedules, in line with business needs, as and when required
• Preparation and completion of Purchase Orders (Fourth Hospitality) as and when required
• Undertake and complete any special projects, tasks or other reasonable request by your department head and/or Hotel Management.

How do I deliver this?

Tell it like it is- Authentic, honest, you mean it, sincere, true.

Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.

I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.

Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.

Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.

Novotel Singapore on Stevens | Mercure Singapore on Stevens

About Novotel Singapore on Stevens | Mercure Singapore on Stevens

Job Description

Responsibilities:

• Manage, supervise and coordinate the daily operations of the Hotel
• Ensure that all procedures are performed in accordance with established standards and procedures at all times to reach optimal guest satisfaction.
• Assist the Assistant Front Office Manager in establishing a front desk standard and procedures manual as a guideline for the front desk operations.
• Assist the Assistant Front Office Manager to select, hire, and train employees to the hotel’s standard and procedures.
• Possess Degree/Diploma in Hospitality or relevant qualification;
• Minimum 3- 5 years of related experience preferably in the Hotel industry;
• Mature, energetic, assertive, independent and a team player;
• Strong leadership skills with excellent interpersonal and communications skills.

Only shortlisted candidates will be contacted. Thank you.

DL Public Relations

Job Description

🌟 General Manager / CEO – Hotel, Resort & Condotel (Mandarin Proficient)
📍 Location: Pasay City (Metro Manila) & Laguna, Philippines
💼 Employment Type: Full-time | Onsite
💰 Salary: Highly Negotiable

✨ Lead a Landmark Hospitality Project from the Ground Up

Are you a visionary hospitality leader ready to take on a high-profile role? This is a rare opportunity to lead, shape, and launch a prestigious hotel, resort, and condotel development in the Philippines.

We are looking for a dynamic and results-driven General Manager / CEO who can drive operational excellence, build high-performing teams, and deliver outstanding guest experiences.

🌏 Open to international candidates (Singaporean and beyond) – relocation to the Philippines is required and can be discussed during the hiring process.

🔑 Your Key Impact

• Lead end-to-end operations: from pre-opening strategy to full-scale management

• Drive business growth and profitability through strong financial and operational leadership

• Establish and optimize SOPs and service standards across all departments

• Build, lead, and inspire a high-performing hospitality team

• Manage stakeholders, partnerships, and executive reporting

• Oversee budgeting, cost control, and resource allocation

• Ensure compliance, risk management, and quality assurance

• Identify and execute business development opportunities

👤 What We’re Looking For

• 5–10+ years of leadership experience as a Hotel General Manager / CEO

• Strong background in hotel, resort, or condotel operations

• Proven success in driving revenue, managing costs, and scaling operations

• Well-connected within the hospitality industry (preferred)

• Strong leadership, communication, and decision-making skills

• Able to thrive in a fast-paced, high-growth environment

• Willing to relocate to the Philippines

• Available to start ASAP

🎁 What You’ll Get

• Highly competitive, negotiable salary.

• Opportunity to lead a flagship hospitality project

• International work environment with strong career growth potential

• Direct impact on business success and expansion

• Supportive leadership and dynamic company culture

🏢 About the Company

DL Public Relations is a fast-growing hospitality management company behind a portfolio of premium hotels and resorts in the Philippines. We are committed to innovation, excellence, and world-class guest experiences, while investing in the growth of our people.

The Fullerton Bay Hotel

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

Job Description

· 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 Executive Chef, Executive Sous Chef and Sous Chef activities, promotions, menu implementations according to the annual marketing plans.

· Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.

· Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.

· Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

· 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 Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

· Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

· Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with outlet Managers.

Requirements:

• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
• Experience in French cuisine will be added advantage

1ST LANDINGS PTE. LTD.

Job Description

• Take charge of daily operation matter of the outlet and ensure standard operation flow
• Conduct routine outlet hygiene check and inventory check
• Organize and control daily business activities
• Create and execute of sales,profit and staff development
• Coordinate the entire operation of all the outlets during schedule shifts
• Manage staff discipline and performance issues

Kulnari Adventure Golf Pte Ltd

Job Description

At Kulnari Mystery Golf, we don’t just run a venue, we deliver an experience!!

As an Assistant Manager, you are the bridge between operations and storytelling. You’ll ensure the floor runs seamlessly, the team performs confidently, and every guest leaves having experienced something memorable. This role requires strong operational control, people development skills, and the ability to stay composed in a dynamic, guest-facing environment.

Key Responsibilities

Floor Operations & Manpower Deployment

Plan and deploy daily manpower based on booking volume and guest flow

Ensure all stations are adequately staffed to maintain a smooth and immersive experience

Anticipate peak periods and adjust deployment in real time to avoid service gaps

Guest Experience & Service Recovery

Manage guest interactions with professionalism, especially in high-pressure or demanding situations

Resolve feedback and service issues calmly while protecting the Kulnari experience

Balance operational efficiency with maintaining the integrity of the mystery-themed journey

Training, Role Play & Team Readiness

Conduct structured role-play sessions to prepare part-timers and interns for real guest scenarios

Coach team members to confidently run stations independently

Build a team that is not just operationally ready, but also aligned with the experience we deliver

Leadership & Team Alignment

Drive team understanding of Kulnari’s goals, standards, and brand direction

Align daily execution with bigger-picture business objectives

Lead by example — on the floor, in attitude, and in ownership

Operational Excellence

Ensure adherence to SOPs while remaining flexible to operational needs

Monitor performance and provide real-time, constructive feedback

Continuously identify areas for improvement in both service and efficiency

What We’re Looking For

Experience in hospitality, attractions, or fast-paced service environments like F&B

Strong composure — able to stay calm, clear, and solution-focused under pressure

Confident in handling difficult guests without escalating situations

Passion for coaching and developing junior team members

Willingness to work weekends, evenings, and public holidays. Do note that our operations runs 7 days a week but all staff work a 5 day work week.

Who You Are

You take ownership of the floor like it’s your own business

You notice problems before they happen

You’re firm but fair with your team

You understand that great experiences come from both structure and people

You are a team player and have great communication skills.

If you think you are a right fit, please do get in touch indicating your salary expectations and why you think you are good fit for this role. Please note that salary commensurates with experience.

STA WESTERN PTE. LTD.

Job Description

• Staff Management: Overseeing the recruitment, training, and performance evaluation of staff.
• Operational Management: Ensuring efficient operations, including scheduling, inventory management, and compliance with health and safety regulations.
• Customer Service: Greeting guests, addressing complaints, and ensuring a positive dining experience.
• Financial Management: Monitoring sales, revenue, expenses, and profits, and creating budgets and financial reports.
• Team Management: Leading and motivating the team, and providing coaching and feedback to improve staff performance.
  A successful restaurant manager is expected to have strong leadership and operational skills, including communication, team supervision, and decision-making abilities. They should also be proactive, organized, and solutions-focused to uphold company standards and drive customer satisfaction. 6

IMRAN'S CONFECTIONERY PTE. LTD.

Job Description

• Gathering information about the client’s objectives, budget and preferences
• Providing advice about menus, decor and entertainment
• Creating a schedule of activities for staff to follow during events
• Communicating with vendors and suppliers
• Managing the event budget
• Handling problems that arise during the event
• Overseeing servers, kitchen staff, cleaning crews and other workers
• Ensuring the event complies with insurance, health and safety standards
• Organizational and planning abilities
• Creativity and problem-solving skills
• The ability to multitask in fast-paced environments
• A basic understanding of event management software, word processors and spreadsheets
• Basic accounting and budgetary skills
• The ability to identify potential legal liabilities and take steps to mitigate them
• Good networking and customer service skills

IMRAN'S CONFECTIONERY PTE. LTD.

Job Description

• Order supplies and report to the head of the establishment
• Ensure the serving of quality culinary dishes and on schedule
• Ensure that no problem arises during serving; if any, it should be rectified quickly
• Approve all foods before they leave the kitchen
• Develop menu offerings
• Forecast supply needs and estimate costs
• Recruit kitchen staff
• Ensure efficiency of the kitchen and staff.
• Ensure production of quality and consistent food
• Perform accounting functions and scheduling of meals to be served
• Weigh in on patron complaints
• Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
• Create recipes and prepare advanced items
• Assign tasks that are less complicated to lower kitchen staff
• Maximize the productivity of the kitchen staff
• Manage the rest of the chefs in the chef’s chain of command
• Ensure proper equipment maintenance and operations
• Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques
• Supervise kitchen personnel and their performance
• Take charge of kitchen staff payroll and initiate possible increase
• Report to the food service director
• Order food from designated suppliers

RR CHINESE RESTAURANT PTE. LTD.

Job Description

A Restaurant Manager

oversees daily operations, ensuring high-quality food, service, and profitability

. Key responsibilities include staffing (hiring, training, scheduling), inventory management, financial reporting, and complying with health/safety regulations. They ensure smooth front-of-house and back-of-house operations to drive customer satisfaction and profitability.

Employment Hero

 +5

Key Responsibilities

• Operational Leadership: Manage daily operations, including opening/closing, food safety compliance, and resolving customer complaints.
• Staff Management: Hire, train, mentor, and schedule employees, fostering a positive work environment.
• Financial Performance: Control costs, manage inventory, prepare payroll, and implement strategies to maximize profits.
• Customer Service: Greet customers, manage reservations, and ensure high standards of quality.
• Compliance: Maintain health, safety, and licensing standards to comply with regulations. LinkedIn +8

Required Skills and Qualifications

• Experience: Proven experience as a restaurant manager or in a similar role.
• Leadership: Strong team management and communication skills.
• Financial Acumen: Understanding of budgeting, inventory control, and sales tracking.
• Technical Skills: Proficiency in restaurant management software (e.g., POS systems, scheduling tools).
• Flexibility: Willingness to work flexible hours, including nights and weekends. LinkedIn +6

Vanguard Interiors Pte Ltd

Founded in 1991, Vanguard Interiors is a leader in interior furnishing and office solutions, known for high-quality design and products. We help organizations improve workflow and make efficient use of space, creating work environments that enhance productivity and employee well-being.

Job Description

Description

Location: 180 Orchard, Alleybar / Acid Bar

Salary: $2800 (based on experience) + $600 Allowances

💰 SIGN-ON BONUS: Up to $600 (T&Cs apply)

Join us now and enjoy a generous sign-on bonus of $600 as part of your career journey with us (T&Cs apply).

Work Timing:

• Sunday to Thursday: 3pm – 1am
• Friday and Saturday / PH / PH Eve: 11am – 5pm / 5pm – 2am
• ~ 5-day work week, 44 hours per week

Why Join Us?

At Vanguard, we believe that great experiences start with great people. As Head Bartender, you will lead a passionate team in delivering top notch service and craft cocktails in a vibrant, energetic setting.

Job Description:

• Lead daily bar operations, ensuring smooth service, consistency, and quality in every drink served.
• Create and innovate new cocktail recipes, seasonal menus, and signature drinks to enhance the bar experience.
• Train, motivate, and supervise the bar team to maintain high standards of service and professionalism.
• Manage inventory, ordering, and stock control to minimize wastage and ensure cost efficiency.
• Engage guests with friendly, confident service and product knowledge.
• Work closely with management to execute promotions, events, and special campaigns.

Benefits & Perks:

• Performance bonus of up to $600 (details shared upon contact).
• Staff meals provided during shifts.
• Transport home provided after late night shifts.
• Staff discounts across our F&B, retail, and furniture outlets.
• Immediate hiring: Start work right away!

Requirements:

• Prior experience as a Head Bartender, Senior Bartender, or Bar Supervisor in a similar environment.
• Strong knowledge of mixology, cocktails, and beverage trends.
• Confident leadership and communication skills.
• Ability to motivate and guide team members.

Claudine Pte. Ltd.

Job Description

We are launching a new patisserie concept in the heart of Orchard Road, centred around refined craftsmanship, timeless design, and thoughtful indulgence. This space brings together precision pastry work with a sense of occasion, creating an experience that is both elevated and inviting.

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

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

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Oversee daily food service operation and maintain food quality and consistency on a day-to-day basis
• Train and provide specific guidelines and exacting standards on how to prepare each menu item
• Preparing and checking quality of ingredients
• Ensuring great presentation before food is served
• Keeping a sanitized and orderly environment in the kitchen
• Monitoring stocks and place order when there are shortages
• Attend and contribute in required meetings
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise
• Being awesome role model for junior team members

Requirements:

• Minimum 5 years of kitchen experience with 2 years in a supervisory role
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc)
• High standards of health and safety including personal hygiene
• Working in every area of the kitchen
• Able to perform basic task of food preparation and organisation of the kitchen

We love people who:

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

Benefits:

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

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80832942.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

SUN PLUS ONE PTE. LTD.

Job Description

Job Description & Requirements

Job Description

• Daily Operations Management: Overseeing day-to-day operations to ensure smooth workflow, including spa scheduling, booking systems, turn times, and room readiness.
• Team Leadership and Supervision: Hiring, training, mentoring, and supervising spa therapists, estheticians, receptionists, and support staff. Conducting performance reviews and managing staff scheduling to ensure adequate coverage.
• Guest Service Excellence: Ensuring a high-quality guest experience, maintaining a welcoming ambiance, and addressing client complaints or queries promptly to build loyalty.
• Financial Performance: Developing and managing budgets, monitoring key performance indicators (KPIs) like revenue per hour and retail sales, and managing payroll and expenses.
• Inventory and Vendor Management: Overseeing inventory levels for spa products and retail items, ordering supplies, and negotiating with vendors.
• Marketing and Promotion: Collaborating on marketing strategies to drive bookings, creating seasonal packages, and updating the spa menu.
• Compliance and Safety: Ensuring strict adherence to hygiene standards, sanitation regulations, and health and safety compliance.

Requirements

• At least 2 years of experience in local spa industry, preferably with a hospitality or professional local spa diploma and above.
• Able to commit long hours and on standby 24-7.
• 6 days work week and willing to work on weekends and PHs.
• Ability to create and manage budgets, set KPI targets and control costs.
• Proven ability to recruit, train, schedule, and motivate a diverse team of therapists and support staff.

Far East Organization

Far East Organization, together with its Hong Kong-based sister company Sino Group, is one of Asia’s largest real estate groups. The group has publicly-listed as well as private development and investment companies under its umbrella and operates in Singapore, Malaysia, Australia, Japan, China (Mainland and Hong Kong) and USA.

Job Description

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

As a culinary leader, the Head Chef supports the Executive Chef in delivering an exceptional dining experience through execution and strong kitchen leadership, with consistency in quality standards. This role oversees back‑of‑house operations, ensuring consistency across menus, cost control, food safety compliance, and seamless daily production. Apart from playing an integral part in menu development and team engagement, the Head Chef also works closely with the service team to maintain and uplift guests' experience.

RESPONSIBILITIES

• Ensure the menu items developed by the Executive Chef are executed in accordance with his recipes, standards and specifications with precision and consistency.
• Collaborate closely with the Executive Chef and the Management team to align the culinary direction and ensure its execution with the rest of the team.
• Lead, oversee and manage the Back of House team to ensure the kitchen operations run smoothly.
• Participate and follow-up on changes in new recipes or work methods, daily specials, and promotional activities and ensure it is communicated to the team.
• Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing.
• Check and ensure the quality of food prepared, meets the required standard and make necessary adjustments.
• Coordinate, organize and participate in all kitchen-related production.
• Prepare requested menus and respond to culinary-related enquiries promptly.
• Contributes to the development of new dishes for food tastings and photoshoots.
• Participate actively in quality initiatives, chef briefings, and team meetings, to enhance culinary operations, sales targets, and maintain strong communication.
• Ensure all recipes, costing, and related documentation are up to date and accurate.
• Stay informed of the restaurant’s occupancy levels, events, forecasts, and business performance.
• Oversee and coordinate with inventory checks and stock management.
• Manage purchasing, production processes and maintenance costs to reduce food wastage and optimize costs.
• Uphold all HACCP standards and food safety requirements throughout kitchen operations.
• Ensure the highest standards of personal hygiene, clean uniforms, sanitation practices, and workstation cleanliness.
• Work closely with Executive Chef and service team to ensure guests satisfaction levels are maintained.
• Review the team’s schedule to ensure optimal manpower planning.
• Manage and maintain staffing levels in consultation with Executive Chef and Management Team.
• Any other duties as assigned by the management or manager.

Requirements

• Proven leadership experience as a Head Chef or in a senior culinary role, with a strong foundation in relevant cuisine.
• A curious and resilient mindset, with the ability to learn quickly, stay organised, and manage multiple priorities in a fast‑paced kitchen.
• A genuine commitment to excellence in culinary standards, hygiene, food safety, and kitchen standards.
• A proactive, collaborative leader who takes initiative and inspires teamwork and mutual respect.
• Flexibility and dedication, with a willingness to work shifts, weekends, and public holidays as part of a passionate hospitality team.

Benefits

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

LONG XING PTE.

Job Description

Job Description & Requirements

• Recruiting, training, and supervising outlet staff.
• Resolving customer complaints regarding food quality and customer service.
• Suggesting new menu items based on customers' preferences and feedback.
• Identifying strategies to retain and attract customers.
• Ensure the operations of the food outlet running smoothly.
• Being the bridge between Senior management and operation staff.
• Experience in Food Outlets or Business Management are welcome to apply.
• Proven management experience in the hospitality or fodd industry.
• Exemplary management skills.
• Excellent organizational and time management skills.
• Effective communication skills.
• Exceptional customer service skills.
• Basic English and computer skills so as to communicate with HQ and cafe staff.
• Basic computer skills

Roast & Toast Pte. Ltd.

Hub & Spoke Cafe is a cafe located in a garden within Changi Airport Terminal 2. We aim to provide local and western gastronomies at a affordable pricing for the masses. The cafe do have a central kitchen as well which will help support the cafe daily operations.

Job Description

About the Role

We are looking for an experienced, motivated, and people-oriented Restaurant Outlet Manager to lead the daily operations of our restaurant. You will be responsible for ensuring smooth service, excellent customer experience, strong team performance, and overall outlet profitability. If you are passionate about hospitality, love creating memorable dining experiences, and have strong leadership skills, we’d love to meet you.

• Oversee daily restaurant operations to ensure smooth, efficient and consistent service.
• Maintain high standards of food quality, hygiene, and customer service at all times.
• Handle customer feedback, complaints, and service recovery with professionalism and care.
• Ensure compliance with F&B, safety, and hygiene regulations.

• Lead, train, motivate, and develop the outlet team to deliver exceptional customer service.
• Prepare staff schedules, manage attendance, and ensure sufficient manpower coverage.
• Conduct performance evaluations, coaching, and disciplinary actions where required.
• Foster a positive work culture and team spirit.

• Monitor sales performance, cost control, and overall profitability of the outlet.
• Manage daily cash handling, POS, and administrative reporting.
• Oversee stock levels, purchasing, and waste control to prevent losses.
• Analyse sales trends and propose improvement strategies to increase revenue.

• Support marketing initiatives, campaigns, events, and seasonal promotions.
• Build and maintain strong relationships with regular customers.
• Work closely with HQ/Marketing team to increase brand visibility and footfall.

• Minimum 3 years of managerial experience in F&B or hospitality management.
• Strong leadership, communication, and interpersonal skills.
• Service-oriented with a passion for hospitality and creating great guest experiences.
• Good knowledge of restaurant operations, P&L, and staff management.
• Able to work on weekends, public holidays, and shifts as required.
• Independent, responsible, problem-solver and able to make decisions on the spot.

• Career progression opportunities
• Staff meals
• Training and career development
• Fun, supportive and dynamic working environment

Kabe No Ana

Job Description

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc

•Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)

•Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts

•Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to hrta@res.com.sg)

Kabe No Ana

Job Description

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities:

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to hrta@res.com.sg)

638 THAI PTE. LTD.

Job Description

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it

LH MANPOWER SERVICE PTE. LTD.

Job Description

Oversee daily central kitchen operations and ensure smooth execution of all catering orders

Plan, organise, and delegate tasks to kitchen team to ensure timely production

Manage high-volume catering orders and large-scale events with strict timing control

Ensure food quality, consistency, and presentation meet company standards

Monitor inventory levels and coordinate purchasing based on projected demand

Check and ensure quality of all incoming ingredients and supplies

Enforce hygiene, food safety, and cleanliness standards in compliance with regulations

Ensure proper use, maintenance, and upkeep of kitchen equipment

Lead, supervise, and maintain discipline within the kitchen team

Work closely with operations and logistics team to ensure successful order fulfilment

Perform any other duties as assigned by Management

MC INFINIX PTE. LTD.

Job Description

Job Summary

Manage and coordinate performing artistes’ schedules and training to ensure consistent monthly performance routines. Lead event management efforts and contribute creative ideas for monthly event hosting to enhance company productions.

Responsibilities

• Coordinate and schedule performing artistes’ rosters to ensure optimal coverage for all events
• Design and deliver training sessions to improve performing artistes’ skills and performance quality
• Monitor and ensure each artiste adheres to their monthly performance routines
• Manage company events independently, overseeing logistics and execution to meet organizational standards
• Develop and propose creative ideas to enhance the hosting and engagement of monthly events
• Maintain a positive and sociable demeanor to foster a collaborative and motivating environment

TRANS ORIENT SINGAPORE PTE. LTD.

Job Description

• Managing organizational sales by developing a business plan that covers sales, revenue, and expense controls.
• Meeting planned sales goals.
• Setting individual sales targets with the sales team.
• Tracking sales goals and reporting results as necessary.
• Overseeing the activities and performance of the sales team.
• Coordinating with marketing on lead generation.
• The ongoing training of your salespeople.
• Developing your sales team through motivation, counseling, and product knowledge education.
• Promoting the organization and products.
• Understand our ideal customers and how they relate to our products.

Pan Pacific Hotels Group

Pan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia’s most established hotel and property companies with an outstanding portfolio of investment and development properties. Based in Singapore, Pan Pacific Hotels Group owns and/or manages over 35 hotels, resorts and serviced suites with over 11,000 rooms including those under development in Asia, Europe, Oceania and North America. The Group comprises three acclaimed brands: Pan Pacific, PARKROYAL COLLECTION and PARKROYAL.

Job Description

Primary Responsibilities

a)    To be responsible for all activities of the particular section they are in charge of.

b)    To be responsible for the total quality of food prepared from the Section they are in charge of.

c)     To match volume of food prepared in the section in accordance with business thereby avoiding over-production or under-production.  Right sizing of food production prevents food wastage and keeps food cost within budget.

d)    To be responsible for the cleanliness and tidiness of kitchen with all staff under his care observing strict rules of personal hygiene.

e)    Halal team leader who has completed mandatory Halal training programme by MUIS-appointed training provider.

f)      Oversee the compliance of the MUIS Halal Certification Condition and highlight and assist in rectifying any non-compliance.

g)    Work together with other Halal team members and advise to ensure full compliance with conditions across all departments.

h)    Endorse invoices and delivery orders to ensure that all products and raw materials are Halal and have been approved by MUIS.

i)      Advise on changes or renewal of Halal application.

j)      Maintain documentation in accordance to Halal Certification requirements.

k)     Ensure NEA and MUIS license criteria is observed both at Central Kitchen and at outlets with regular checks.

l)      Assist in application of all NEA and MUIS licenses.

Financial

a)    To ensure that there are no wastages and help to keep food cost in his section low.

b)    To manage the section within approved manpower budget without incurring unnecessary expenses via overtime, etc.

Customers

a)    To achieve a high standard of food quality which meets the expectations of hotel guests.

Human Resource Management

a)    To ensure that all staff in his section is properly trained in their duty areas thereby producing a high standard of food expected of them.

b)    To be responsible for staff retention in their section and take appropriate measures in furtherance of staff stability.

Corporate Assets

a)    To ensure that all equipment is kept in good working conditions and that they are serviced in accordance with suppliers’ recommendations thereby protecting their long-term investment value.

b)    To ensure that the kitchen is kept in a neat and clean condition thereby posing no safety threat to kitchen staff.

Sales

a)    To actively contribute in the outlet business by producing good quality food at competitive prices which meets the expectations of customers.

Nextbeat Singapore Pte. Ltd.

Job Description

Monthly Salary: Up to S$4,800 (Negotiable)
Working Location: Central
Working Hours: 5 Day Work Week (44 hours)

Responsibilities and Duties:

Kitchen Operations & Food Quality

• Oversee daily kitchen operations to ensure smooth, efficient service

• Maintain high standards of consistency, quality, and presentation across all menu items

• Ensure compliance with recipes, SOPs, and brand standards

• Participate in menu execution, improvement, and standardisation

Team Leadership & Training

• Lead, supervise, coach, and train kitchen staff

• Plan staff deployment and ensure adequate manpower coverage

• Provide performance feedback, guidance, and discipline when needed

Food & Hygiene

• Ensure strict compliance with SFA food safety and hygiene regulations

• Maintain excellent kitchen cleanliness, sanitation, and equipment safety

• Oversee proper food handling, storage, and preparation practices

Cost Control & Inventory Management

• Manage food costs, portion control, and reduce wastage

• Oversee ordering, inventory tracking, and stock rotation

• Work with suppliers and management to optimise purchasing and cost
  efficiency

Coordination & Reporting

• Collaborate with service teams and management for smooth operations

• Support operational planning, promotions, and internal/external audits

• Prepare reports on kitchen performance and operational needs

Qualification and Requirements:

Essential Requirements

• Proven experience as a Head Chef or Senior Sous Chef in a full-service
  restaurant

• Strong knowledge of Japanese or Japanese-Western cuisine

• Solid understanding of kitchen operations, food costing, and manpower
  planning

• Familiar with Singapore food safety and hygiene regulations

• Strong leadership, organisational, and communication skills

Additional Requirements

• Able to work shifts, weekends, and public holidays

• Hands-on, disciplined, and able to perform under pressure

• Strong sense of responsibility and ownership

Benefits:

• 5 days work week

• Competitive remuneration based on experience

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

Job Description
The position assists the restaurant manager in supervising the overall operation and service standards of the outlet to meet and exceeds guest’s dining experience expectations.  

Main responsibilities include, but are not limited to, assisting the Restaurant manager in creating a Food and Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.  

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Works closely with the manager to forecast sales, covers and payroll costs. 

• Supervises the daily operation and ensures sufficient manning coverage for operations. 

• Assigns the supervisors with responsibilities and tasks that they are best suited for. 

• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel. 

• Consistently adheres to timeline of deliverables. 

• Maintains consistency in quality of food, beverage and service above all else.  

• In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed. 

• Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations. 

• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.  

• Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.  

• Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). 

• Is present in the operation during all meal periods. 

Provides a Leading and Consistent Guest Experience  

• Is pro-actively engaged in guest service. 

• Promotes sales through direct guests’ contact.  

• Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database. 

• Handles guest complaints and comments competently and swiftly. 

• Leads the service team to personalise guest experience and in accordance with Hotel Standards.  

• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.  

• Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.  

Management and Leadership of Outlet

• Is a mentor and role model. 

• Proactive, innovative with in depth Food & Beverage and market knowledge.  

• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods. 

• Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style. Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills. 

• Drives the team to achieve common goals and builds strong team work. 

• Uses the performance review process to identify and develops talent for growth. 

• Manages performance issues by using various coaching styles.  

• Displays cultural affinity and shows empathy to all team members.  

• Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months. 

• Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed. 

• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building. 

• Observes colleague’s individual performance, grooming and punctuality. 

• Performs colleague appraisals and executes disciplinary actions if required. 

• Provides a level of Safety and Security for guests and colleagues.  

• Assists in recruitment, inducts and trains the team who are competent and confident. 

• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards. 

• In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance. 

• Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.  

• Checks daily opening and closing duties. 

Marketing Plan and Revenue Management

• Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant. 

• Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc. 

• Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour. 

• Submits monthly sales analysis with improvement action plan. 

• Uses revenue management tools to generate reports.  

• Ensures all reports generated are accurate before submission. 

Training, Learning and Development of the Team

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.  

• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month. 

• Guides the departmental orientation for new hires. 

• Ensures that colleagues are aware of hotel rules and regulations. 

• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene. 

Other Responsibilities  

• Performs any other duties that may be assigned by the manager. 

• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.  

• Develops own knowledge and skills to grow as a leader. 

• Ensures NEA rules and regulations are met and achieve.   

• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong. 

• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect. 

• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts. 

• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

• Degree/diploma in Food & Beverage/Hospitality Management or minimum of 4 years of relevant experience in the hotel and bar environment, minimum of 2 year in similar position. 

• Strong working knowledge of Microsoft Office. 

• Good communication and interpersonal skills.  

• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders. 

• Service oriented with an eye for details, passion and innovative for Food & Beverage. 

• Ability to work effectively and contribute in a team across divisional borders.  

• Good presentation and influencing skills.  

• Able to work and thrive within a culturally diverse environment.  

• Flexible and able to embrace and respond to change effectively.  

• Ability to work independently and has good initiative in dynamic environment. 

• Self-motivated and energetic. 

• Flexible and adaptable to change.

• Inspiring and people person. 

• Visionary - able to lead the team to continuous improvement.  

• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and pride. 

• Builds strong rapport and coordinates actions together with Restaurant Manager. 

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

The Bar Manager is the “face” and ambassador of the bar, leading the venue personality and soul. The Bar Manager is responsible in supervising the overall operation and service standards of the outlet to meet and exceed guest’s experience expectations and achieves all set financial targets.

Main responsibilities include, but are not limited to, creating a Food and Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.

• Supervises operation, ensuring sufficient manning coverage for operation.

• Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.

• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.

• Consistently adheres to timelines of deliverables.

• Maintains consistency in quality of food, beverage and service above all else.

• Attends briefings and meetings held by the department and updates all latest policies as needed.

• Possesses in depth and superior knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations.

• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.

• Ensures cleanliness and appearance of the bar and related areas at all times and takes immediate action if needed or required.

• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).

• Controls requisitioning, storage and careful use of all operating equipment and supplies.

• Revises and updates the outlet SOP annually.

• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.

• Handles guest complaints and comments competently and swiftly.

• Ensures all guests’ complaints and comments are recorded accordingly and communicate to F&B Office.

• Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.

• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.

• Proactive, innovative with in depth Food & Beverage and market knowledge.

• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

• Leads and supports the team to maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.

• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.

• Drives the team to achieve common goals and builds strong team work.

• Uses the performance review process to identify and develops talent for growth.

• Manages performance issues by using varied coaching styles.

• Displays cultural affinity and shows empathy to all team members.

• Reviews work performance of all colleagues to assure that established procedures and policies are being followed.

• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

• Observes colleague’s individual performance, grooming and punctuality.

• Performs colleague appraisals and executes disciplinary actions if required.

• Provides a level of Safety and Security for guests and employees.

• Assists in recruitment, induct and train the team who are competent and confident.

• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.

• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.

• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.

• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.

• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.

• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.

• Works closely with the Head Bartender to provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.

• Implements appropriate and effective measures to improve control of labour and operating.

• Submits regular restaurant revenue and expense forecasts.

• Submits monthly sales analysis with respective improvement recommendations/action plan.

• Uses revenue management tools to generate reports.

• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

• Guides the departmental orientation for new hires.

• Ensures that colleagues are aware of hotel rules and regulations.

• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

• Supports training provided by Hotel by sending appropriate candidates to participate in the training (based on the staff development needs).

• Consistently develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the hotel.

• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

• Develops own knowledge and skills to grow as business partner and leader.

• Ensures NEA rules and regulations are met and maintained.  

• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.

• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.

• Performs any other duties and responsibilities that may be assigned.

• LQA and Forbes standards compliant aligned with hotel’s goals.

Candidate Profile

• Bachelor Degree in Food and Beverage/Hospitality Management or extensive hands on experience in similar restaurant concept.

• Minimum of 5 years of experience in the hotel or free-standing restaurant and bar environment, minimum 2 years in similar position.

• Prior work experience in Asia, Singapore or South East Asia preferred.

• Accustomed to and comfortable with media exposure.

• Strong working knowledge of Microsoft Office.

• Oral and written fluency in English and an additional language.

• Involvement in reservations and understanding of Revenue Management processes.

• “50 Best Bars” experience preferred.

• Thrives in large scale operation and high volume operation.

• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.

• Service oriented with an eye for details, passion and innovative for Food & Beverage.

• Ability to work effectively and contribute in a team across divisional borders.

• Good presentation and influencing skills.

• Able to work and thrive within a culturally diverse environment.

• Flexible and able to embrace and respond to change effectively.

• Ability to work independently and has good initiative in dynamic environment.

• Self-motivated and energetic.

• Flexible and adaptable.

• Commitment to professional and brand values.

• Visionary - able to lead the team to continuous improvement.

• Innovates and sets trends.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

Authentic Bites Concepts Pte Ltd

Job Description

Elephant Grounds is an award-winning Hong Kong-born lifestyle brand renowned for its specialty coffee, Japanese influenced cuisine, and café culture. Founded in 2013 by Gerald Li and Kevin Poon, the brand began as a coffee kiosk within a retail shop and has since grown into a fully integrated coffee roastery, artisanal bakery, and restaurant concept with operations in Hong Kong, Manila, Jakarta Q1 2026, and now Singapore.

Our coffee program is led by an award-winning team - including a champion roaster and other specialty coffee professionals - with a relentless dedication to building a sustainable coffee program. Elephant Grounds focuses on the alchemy of space - design, music, and light - and the impact they have on guests, creating an unmistakable energy and vibe.

Job Responsibilities

• Assist Head Chef with daily prep, cooking, and quality control.

• Coordinate kitchen team during service when needed.

• Ensure consistency in portioning, plating, and recipes.

• Support inventory check, stock rotation, and storage.

• Train and guide junior kitchen staff.

Job Requirement

• Minimum 3 years of experience in professional kitchen, preferably in café, brunch or modern casual dining settings.

• Strong knowledge of cooking techniques and plating.

• Ability to lead a small team and maintain composure during peak hours.

• Food Safety Certification required.

• Ability to work flexible hours/shift, including weekends and public holidays.

Thank you for your interest in this position. Please note that only shortlisted candidates will be notified.

Bomul Holdings Pte. Ltd.

Job Description

Company Overview / Employee Value Proposition

BOMUL Samgyetang is a Korean wellness dining restaurant dedicated to the art of nourishment. Each bowl begins with premium organic spring chicken, raised for 50–60 days in cage-free environments that allow natural movement and healthy growth. These chickens develop tender yet pleasantly chewy meat, perfect for creating authentic ginseng chicken soup, a timeless dish cherished across generations. Every soup is simmered in a hanging broth brewed from 18 carefully selected herbs, balancing rich flavour with the healing essence of traditional Korean wellness cuisine. BOMUL, meaning “treasure” in Korean, reflects our belief that true wellness is a treasure to be nurtured, shared, and enjoyed in every nourishing bowl.

Job Summary

The Assistant Manager supports the Restaurant Manager in overseeing daily operations, ensuring service excellence, staff performance, and compliance with company standards. This role helps manage both front-of-house and back-of-house coordination to ensure smooth business operations.

Responsibilities

• Lead daily restaurant operations in collaboration with the Restaurant Manager to drive service excellence and operational efficiency
• Supervise service staff by monitoring performance and enforcing high standards of customer service to enhance guest satisfaction
• Develop and support staff scheduling and deployment plans to optimize workforce productivity and coverage
• Manage customer feedback by resolving service issues promptly and professionally to maintain positive guest experiences
• Enforce compliance with company SOPs, hygiene protocols, and safety standards to uphold operational integrity
• Assist with inventory control and ordering processes to maintain stock levels and support cost management objectives
• Monitor cash handling procedures, POS operations, and daily sales reports to ensure financial accuracy and accountability
• Train, coach, and motivate staff to sustain consistent service quality and foster a collaborative team environment
• Coordinate closely with kitchen and service teams to ensure seamless front-of-house and back-of-house operations
• Assume full operational responsibility in the absence of the Restaurant Manager to maintain business continuity

Bomul Holdings Pte. Ltd.

Job Description

Company Overview / Employee Value Proposition

BOMUL Samgyetang is a Korean wellness dining restaurant dedicated to the art of nourishment. Each bowl begins with premium organic spring chicken, raised for 50–60 days in cage-free environments that allow natural movement and healthy growth. These chickens develop tender yet pleasantly chewy meat, perfect for creating authentic ginseng chicken soup, a timeless dish cherished across generations. Every soup is simmered in a hanging broth brewed from 18 carefully selected herbs, balancing rich flavour with the healing essence of traditional Korean wellness cuisine. BOMUL, meaning “treasure” in Korean, reflects our belief that true wellness is a treasure to be nurtured, shared, and enjoyed in every nourishing bowl.

Job Summary

The Assistant Head Chef supports the Head Chef in managing kitchen operations, ensuring food quality, consistency, and hygiene standards are maintained at all times. This role involves supervising kitchen staff, assisting with menu execution, and ensuring smooth daily kitchen operations.

Responsibilities

• Lead kitchen staff during food preparation and service to ensure timely and high-quality meal delivery
• Monitor and maintain food quality, taste, and presentation to meet company standards consistently
• Assist in training kitchen staff by delivering practical guidance and monitoring performance to enhance team capabilities
• Schedule kitchen staff shifts effectively to ensure optimal coverage and operational efficiency
• Enforce compliance with food safety, hygiene, and workplace safety standards to maintain a safe kitchen environment
• Monitor stock levels and assist with inventory control to minimise food wastage and optimise resource use
• Ensure proper food storage and handling procedures are followed to preserve ingredient freshness and safety
• Manage kitchen operations independently in the absence of the Head Chef to maintain seamless workflow
• Support menu planning by standardising recipes and controlling food costs to align with business objectives
• Maintain cleanliness and organisation of the kitchen to uphold operational standards and facilitate smooth processes

Private Advertiser

Job Description

The role is responsible for supporting the Head of Event Management in overseeing the end-to-end execution of event projects across various segments. This includes overseeing project planning, budgeting, team coordination, and client servicing to ensure seamless delivery. Additionally, the role drives continuous improvement in project processes and cost control, serving as the central liaison between clients and internal stakeholders.

Project Leadership & Execution

• Lead end-to-end management of multiple event projects simultaneously-across corporate, lifestyle, or community segments.

• Oversee project timelines, budgets, resources, and deliverables to ensure successful execution of each event.

• Working closely with Sales, translating contracted scope into project plans and delegate tasks to internal teams accordingly.

Team & Stakeholder Management

• Assist in managing, mentoring and developing a team of project executives/coordinators, freelancers, and vendors.

• Coordinate closely with creative, production, logistics, and operations teams to align project goals.

• Act as the key point of contact for clients, ensuring clear communication and exceptional service delivery.

Budgeting & Cost Control

• Support the management of event budgets in line with contracted terms, monitoring expenditures and ensuring cost efficiency.

• Identify opportunities for cost savings and negotiate with vendors for competitive pricing.

Process & Quality Management

• Support the implementation and refinement of project management processes, tools, and templates to improve efficiency and scalability.

• Ensure quality control across all project elements - client servicing, vendor coordination, creative output, and on-site execution.

Risk & Contingency Planning

• Assist in identifying potential risks across projects and support the development of contingency plans.

• Ensure all events comply with safety, licensing, and insurance requirements.

Requirements

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

• 5-8 years of project/event management experience, with at least 2 years in a leadership role.

• Proven track record in managing small to large-scale events from start to finish, good to have both B2B and B2C events experience.

• Strong organizational, multitasking, and problem-solving skills.

• Excellent communication, leadership, and client-facing abilities.

• Proficient in project management tools (e.g., Jira).

• Hands-on and flexible mindset suited to a dynamic environment.

ONE FRAGRANCE HOLDINGS PTE. LTD.

Job Description

Job Title: Bubble Tea Manager (Full-Time)
Location: Yishun
Schedule: 4-Day Work Week, 10:00 AM - 10:30 PM | Flexible scheduling available

About Us:

Join a beloved and long-established bubble tea brand, bringing authentic Taiwanese flavors and a vibrant tea culture to our community. We are passionate about crafting high-quality beverages and creating memorable experiences for every customer.

The Opportunity:

We are seeking energetic and customer-focused Baristas to join our dynamic team. In this role, you will be at the heart of our operations, mastering the art of bubble tea preparation while ensuring exceptional service that keeps our guests returning. Full training is provided, offering a fantastic entry point into the food and beverage industry.

Key Responsibilities:

• Prepare a wide variety of high-quality bubble teas, fruit teas, and other specialty beverages with precision and consistency.

• Deliver friendly, efficient, and knowledgeable customer service at the counter and drive-thru (if applicable).

• Operate cash registers and handle transactions accurately.

• Maintain impeccable cleanliness and sanitation standards for all equipment and work areas.

• Follow detailed recipes and procedures to ensure product quality and safety.

• Contribute to a positive, fast-paced, and collaborative team environment.

• Assist with inventory stocking and store presentation.

What We're Looking For (Qualifications):

• A positive attitude and a genuine passion for customer service.

• Ability to thrive in a fast-paced environment and work effectively as part of a team.

• Strong attention to detail and a commitment to quality.

• Excellent communication and interpersonal skills.

• Willingness to learn and adhere to all food safety and operational standards.

• Previous experience in a bubble tea shop, café, or quick-service restaurant is a strong asset.

What We Offer:

• Comprehensive Training: No prior bubble tea experience? No problem. We provide full, paid training.

• Attractive Compensation & Benefits: Competitive hourly wage, performance-based bonuses, and an annual 13th-month bonus.

• Industry-Leading Schedule: Enjoy a better work-life balance with our 4-day work week (average 40-45 hours).

• Growth Opportunities: Be part of a growing, established brand with potential for career development.

• Energetic & Fun Culture: Work in a lively atmosphere with a supportive team.

Ready to Brew a Great Career With Us?

Apply today by submitting your resume to us at nancygohtl@yahoo.com and a brief note about why you'd be a great fit for our team!

YOCHI ASIA PTE. LTD.

Job Description

The Yo-Chi Assistant Venue Leader is responsible for creating great customer experiences by supporting the Venue Leader in running a seamless venue operation. This includes leading a strong customer service focus, driving quality standards, people management, maintaining a safe working environment, and financial accountability to achieve commercial results.

Roles and Responsibilities

• Ensure every team member is committed to delivering great customer service

• Always maintain a clean and tidy venue, ensuring team members are aware of their roles and tasks

• Address any customer concerns or issues with professionalism and care and address any escalated matters

• Ensure all food products are prepared to adhere to the respective operational procedures

• Manage all food inventory to maximise sales and profitability

• Ensure all team members adhere to all Yo-Chi policies and procedures

• Record and act upon any identified hazards in the venue

• Provide feedback and ongoing coaching of the team to build on product quality, knowledge and service skills

• Lead by example, demonstrating the standards of care and customer service that are expected of the team

YOCHI ASIA PTE. LTD.

Job Description

Job Scope

The Yo-Chi Venue Leader is responsible for creating great customer experiences by running a seamless venue operation.This includes leading a strong customer service focus, driving quality standards, people management, maintaining a safe working environment, and full accountability to achieve commercial results.

Roles and Responsibilities

• Model ideal customer service standards and ensures every team member is committed to doing the same

• Deliver serviced-based training and coaching for Team Members and other venue leaders as required

• Manage all food inventory to maximise sales and profitability

• Drive a high level of product knowledge among the team through training

• Manage and lead all team members through the entire employment lifecycle

• Recruit and onboard new team members as required

• Record and act upon any identified hazards in the venue

• Provide feedback and ongoing coaching of the team to build on product quality, knowledge, and service skills

• Implement performance management plans with underperforming team members as required

• Work with the operations team on venue business planning, including local marketing and Communi-Chi

Far East Hospitality

Far East Hospitality Holdings Pte Ltd (Far East Hospitality), a premier hospitality assets owner and operator, is a 70-30 joint venture formed in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited. In the same year of its formation, Far East Hospitality through its wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, completed a 50-50 joint venture with Australia’s Toga Group.

Job Description

Company description:

Far East Hospitality Holdings Pte Ltd (Far East Hospitality) is an international hospitality owner and operator with a diverse portfolio of 10 unique and complementary brands of hotels, serviced residences and apartment hotels, including Oasia, Quincy, Rendezvous, Village, Far East Collection, A by Adina, Adina Hotels, Vibe Hotels, Travelodge Hotels and TFE Hotels Collection. We own more than 10 hospitality assets and operate a combined portfolio of more than 17,000 rooms under management across over 100 hotels and serviced residences in ten countries - Australia, Austria, Denmark, Germany, Hungary, Japan, Malaysia, New Zealand, Singapore and Switzerland - with more in our development pipeline.

Formed as a 70-30 joint venture in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited, we in turn completed a 50-50 joint venture through our wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, with Australia's Toga Group to form Toga Far East Hotels (TFE Hotels).

• Portfolio: Orchard Rendezvous Hotel, Rendezvous Hotel Singapore, Vibe Hotel SIngapore Orchard and Quincy Hotel.
• Promote the property through networking, cold calling, site inspections and presentations
• Manage bookings for individual and group businesses
• Implement sales strategies to achieve revenue targets and profitability
• Respond promptly to all telephone and walk-in enquiries about events and catering space
• Conduct tours of the property with event planners and potential guests/customers
• Update the operations of the property, market trends and competition
• Hunt for new sales leads

• Bachelor's degree / Diploma in Hospitality Management or related field
• 0-4 years of catering sales and event management experience
• Ability to manage and support catering accounts and events
• Strong negotiation and communication skills
• Knowledge of hospitality CRM and catering systems
• Assist in preparing proposals, contracts, and event orders
• Good organizational and time management skills
• Ability to build and maintain client relationships
• Event coordination and on-site support

Nextbeat Singapore Pte. Ltd.

Job Description

Monthly Salary: UP to $7,000 (Negotiable)
Working Address: River Valley
Working hours: 44 hours (Might be required to work on event activations during the weekends)

Client Overview:

Pioneers of Omakase dining concept in Singapore, which is pivotal for serving ingredients as fresh as possible. customers can expect authentic dishes using specially procured ingredients prepared with care and love for the natural richness of Japan.

Responsibilities and Duties:

• Reporting to the Managing Director, the Restaurant General Manager is responsible for managing the daily operations of the operating restaurant units assigned.

• Being the head of a dining establishment/s, you will provide inspiring leadership to a team of employees that can motivate them to work harder and more effectively.

• The RGM will work with your team to develop strategies that reduce costs and increase sales within the company.

• Ensure that customers have a positive experience when dining in the restaurant, and the provision of quality service and food to our customers as directed by Management.

• Being a people-driven organization, this includes the deployment, development and performance management of employees.

• Oversee and manage all areas of the restaurant/ outlet and make final decisions on matters of importance.

• Adhere to Management directives to achieve sales targets and costs limits, including COGS & all operating expenses. Involves the perpetual monitoring of key financials and revenue figures.

• Analyze the restaurant budget to find and price inventory, reduce expenses, review current pricing and adjust purchasing strategies if needed.

• Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate.

• Responsible for ensuring that all financials/ reports/ invoices/ receipts etc and personnel/ payroll related administrative duties are completed and if required, forwarded to the supporting departments of Accounts/ HR etc accurately, on time and in accordance with company policies and procedures.

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar and dining areas.

• Ensure compliance with operational standards, Management directives, local laws and ordinances.

• Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests in accordance with Management directive; develop ways to cultivate a regular customer pool.

• Collaborates with the kitchen/ culinary team to ensure consistent high quality of food preparation and service.

• Maintain professional restaurant image, including restaurant cleanliness and proper uniforms

• Estimate and track COGS, anticipates restaurant stock requirements and ensure optimal stockholding and the unlikely event of stock unavailable.

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

• Manages and ensures reservations and enquiries are promptly responded to, with minimal or no loss of business due to inappropriate, inadequate or late actions from the restaurant.

• Manage daily shifts which include: daily decision making, scheduling, deployment, planning while upholding standards & product quality.

• Ensures the facility both front end, backend, stores, offices are kept tidy and neat at all times.
  Investigate and resolve feedback or complaints concerning food quality and service.

• Ensure punctuality and attendance of all employees in the restaurant, planning for peak periods and lull periods, including recommending periodic closures for rest/ re-organization.

• Develop employees by providing 1 on 1 feedback, establishing performance expectations and by conducting performance reviews, including the recommendation of rewards & increments to Management as and when necessary.

• Maintain & foster a peaceful, harmonious & professional work environment in the restaurant where all staff are respected and treated as professionals.

• Ensuring that senior employees and ownself set the standards and example for a professional team. To lead by example and to ensure ownself demonstrates the same standards Management expects and directs.

Basic Requirements:

• Intermediate to advance knowledge of cuisine, ingredients and preparation techniques.
  Intermediate knowledge of beverages including but not limited to, sake, whisky, wines, cocktails.

• Relevant Diploma or Degree in Business Management/ Hospitality/ Tourism/ Culinary Arts is preferred. A combination of practical experience and education will be considered as an alternative.
  Knowledge of computers (MS Word, Excel).

• Proficient in the full spectrum of restaurant management functions: food planning and preparation, procurement, sanitation, security, accounting policies and procedures, personnel management, recordkeeping, and preparation of reports.

• Able to understand and present basic P&L/ Balance Sheet figures, with basic knowledge of Principles of Accounting.

Other Requirements:

• Able and willing to work long hours as and when necessary, and to substantially perform longer work hours than subordinates/ junior staff, on or off-work premises.

• Disciplined, driven, adaptable, pre-emptive, motivated, with key leadership traits.

• Polite & respectful with great interpersonal skills.

• Ability to motivate employees to work as a team.

• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.

• Must possess good communication skills for dealing with diverse staff.

• Able to multi-task with high threshold for new tasks and responsibilities.

• Able to meet timelines and datelines.

Nextbeat Singapore Pte Ltd

EA License Number: 22C1267

EA Personnel No: R22107133

Rogue Traders Pte Ltd

Job Description

Born from the same fire that built Burnt Ends Hospitality Group, People People Brewery is where great beer, wood-fired food, music, and community come together at Resorts World Sentosa. We’re a working brewery, smokehouse, and social space rolled into one.

Here, beers are brewed just metres from the table, the wood fire is always burning, and the space hums with good conversation, great music, and shared moments. From casual catch-ups and milestone celebrations to big sporting events watched together with a cold beer in hand, it’s a place to gather with friends, meet new people, and often stay a little longer than planned.

We’re building our opening team now; people who love hospitality, thrive in a vibrant, fast-paced environment, and genuinely care about creating memorable experiences for guests.

Job Responsibilities:

• Support the Executive Chef / Head Chef in managing and administering all facets of the kitchen’s operation.

• Work closely with Executive Chef / Head Chef to produce diversified menus in accordance with the restaurant’s policy and vision.

• Preparation and cooking of restaurant dishes with required standards, specifications and presentation as designated by Management and ensure consistent preparation and production of food.

• Run, manage and coordinate all sections of Kitchen and the kitchen staff.

• Responsible for managing the kitchen in the absence of Executive Chef / Head Chef.

• Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.

• Maintain order and discipline in the kitchen during working hours.

• Actively participate in the kitchen training, including on the job training and support junior chefs and trainees in their development.

• Maintain all standards for food hygiene, cleanliness and sanitation in all kitchen areas.

• Ensure sufficient stocks in storage and order for replenishment.

• Minimise food wastage.

• Perform other job related tasks as and when assigned.

• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.

• Comply at all times with the Staff Code of Conduct.

• Comply with the provisions of your contract and any of our Company Policies and set an example for more junior members of staff.

• Seek to ensure at all times that all visitors or guests on our sites have the best experience possible.

Job Requirements:

• Possess 2-3 years of F&B experience

• No minimum cert required

• Possess good communication & interpersonal skills.

• Able to work independently and as a team.

• 5 day work week (44 hours per week)

• Only Singaporeans and Permanent Residents need apply

Benefits:

• Medical insurance

• Dental coverage

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

• 1.5x OT pay for hours worked beyond 44/week

If you’re excited to help shape a brand from day one and be part of a venue that feels like a true community hangout, we’d love to meet you! Apply now and be part of our new opening!

Peach Garden Pte Ltd

Peach Garden is a notable household name that is synonymous with authentic Chinese cuisine served in a warm and welcoming environment. Its dedication to creating the finest quality has earned the restaurant numerous dining accolades from renowned magazines such as the Singapore Tatler and Wine & Dine.

Job Description

• Oversee and manage day-to-day operations in restaurant
• Ensure the restaurant is run in an efficient manner, and excellent service and quality food are offered at all times
• Handle customer feedback calmly, professionally and efficiently at all times, resolving any disputes and recovering service effectively
• Keep the management updated on any issues, complaints and customers feedback
• Manage restaurant inventory levels
• Manage restaurant environment, regular maintenance and upkeep of restaurant, such as pest control, servicing, etc
• Stand-in and cover duties of any area requiring support
• Manage staff roster to ensure good and sufficient allocation of manpower for service
• Manage and train staff
• Work closely with management to improve productivity and profitability of restaurants
• Assist with special projects
• Perform any other job tasks assigned by the management

Requirements:

• Minimum 3-5 years experience as Senior/ Restaurant Manager in Chinese restaurant
• Excellent personal presentation and interpersonal skills
• Confident, outgoing personality and positive attitude
• Ability to remain calm under pressure
• Able to cope in fast-paced environment with heavy volume
• Ability to multi-task
• Fluency in reading, writing and spoken English & Chinese / Mandarin – in order to liaise with Mandarin speaking associates

Suitable candidates will be offered attractive salary package, bonus and other incentives. Candidates with more experience may be considered for the role of Senior Restaurant Manager.

We regret only shortlisted applicants will be notified.

Tyson Jay Management

Job Description

Responsibilities

• Prepare and cook Italian dishes (e.g. pasta, risotto, antipasti, pizza) to standard recipes and presentation guidelines
• Supervise mise en place and maintain readiness for your assigned section during service
• Guide and support junior staff (e.g. Commis) to ensure smooth operations
• Maintain hygiene and food safety standards in compliance with NEA and SFA regulations
• Track stock levels, assist with receiving supplies, and report low inventory to the Head/Sous Chef
• Coordinate with other kitchen sections for smooth service during peak periods

• Experience in an Italian kitchen
• Strong working knowledge of Italian ingredients, cooking techniques, and plating
• Culinary diploma or certificate preferred (especially in Italian cuisine)
• Team-oriented, calm under pressure, and meticulous in maintaining standards

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

FENG YUAN RESTAURANT PTE. LTD.

Job Description

• Opening and closing the restaurant.
• Appointing, inducting, and mentoring new staff members.
• Scheduling shifts and assigning tables to waitstaff.
• Resolving customers' questions and grievances in a professional manner.
• Conducting payroll activities in an accurate, timely manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
• Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
• Recording all income and expenses and ensuring that cash registers are balanced.

Accor Asia Corporate Offices

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

Job Description

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

The Junior Sous Chef supports the Chef and Sous Chef in overseeing daily culinary operations, ensuring consistent food quality, cost control, and compliance with safety and hygiene standards. This role supervises and develops kitchen team members while maintaining operational efficiency and delivering exceptional guest satisfaction. 

Culinary Operations & Support  

• Assist the Chef in overseeing daily kitchen operations, including food preparation, service execution, and quality assurance.  

• Support menu planning initiatives and ensure proper implementation of recipes and standards.  

• Ensure consistency in food quality, taste, and presentation across all service periods.  

Team Supervision & Development  

• Supervise, coach, and motivate kitchen team members to maintain high performance standards.  

• Monitor the progress and development of cooks and provide guidance where necessary.  

• Foster teamwork and promote a positive and professional kitchen environment.  

Food Cost & Inventory Control  

• Support inventory management and stock control processes to minimise wastage.  

• Assist in monitoring food costs and ensuring efficient utilisation of resources.  

Food Safety, Hygiene & Compliance  

• Ensure compliance with hygiene, HACCP, and workplace safety standards.  

• Enforce kitchen operating procedures and sanitation guidelines.  

• Maintain a safe, clean, and organised kitchen environment at all times.  

Guest Satisfaction & Service Excellence  

• Contribute to delivering outstanding guest satisfaction through effective leadership and consistent culinary execution.

Requirements 

• Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent professional qualification. 

• Minimum 4 years of relevant culinary experience in a hotel environment. 

• Good interpersonal, communication, and supervisory skills. 

• Knowledge of HACCP (Hazard Analysis and Critical Control Points). 

• Proficient in Microsoft Office applications

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

The Sous Chef is responsible for overseeing culinary operations within Resorts World Sentosa, ensuring operational excellence, food quality, hygiene compliance, and financial performance. This role leads kitchen teams, drives cost control initiatives, supports menu innovation, and ensures adherence to Singapore Food Agency (SFA) standards while maintaining efficient and high-volume service operations. 

Key Responsibilities 

Culinary Operations & Leadership  

• Oversee daily culinary operations within assigned kitchen.  

• Lead and manage the kitchen team to ensure optimal manpower deployment and operational efficiency.  

• Ensure strict compliance with food hygiene standards, HACCP guidelines, and established operating procedures.  

• Maintain consistency in food quality, portion control, and presentation standards.  

Cost Control & Menu Development  

• Plan and implement food cost control initiatives to improve profitability and minimize wastage.  

• Collaborate with management on new menu development and promotional initiatives to drive sales revenue.  

• Monitor inventory, purchasing, and stock rotation to ensure cost efficiency.  

Compliance & Quality Assurance  

• Ensure outlets meet and maintain QA scores in accordance with Singapore Food Agency (SFA) requirements.  

• Conduct regular checks to uphold food safety, cleanliness, and operational standards.  

• Fulfill corporate administrative duties, including reporting, documentation, and compliance requirements.  

Team Development & Performance  

• Assist in the training, coaching, and development of culinary team members.  

• Foster a high-performance culture focused on teamwork, accountability, and service excellence.  

• Support succession planning and manpower development initiatives. 

Requirements  

• Certificate in Culinary Skills / GCE ‘O’ Level or equivalent. 

• Minimum 5 years of experience in high-volume kitchen operations. 

• Strong knowledge of HACCP and food safety standards. 

• Proficient in Microsoft Office applications. 

• Good interpersonal, communication, and supervisory skills.  

Private Advertiser

Job Description

1.  Operational Management

• Assist with daily restaurant operations, including opening and closing procedures

• Monitor cleanliness, food safety, and hygiene standard

• Oversee inventory, stock replenishment, and supply management

• Coordinate staff scheduling to ensure proper coverage

2.  Team Management & Staff Development

• Supervise and motivate front-of-house and back-of-house staff

• Assist in training new employees on company policies, customer service, and operational procedures

• Support performance evaluations and provide constructive feedback

3.  Customer Service

• Ensure a high-quality customer service and resolve customer complaints professionally

• Maintain a welcoming, clean, and organized dining environment

• Monitor customer feedback and implement improvements

4.  Financial Management Support

• Assist in tracking sales, expenses, and budgeting

• Support efforts to increase revenue through promotions and upselling strategies

• Maintain records and reports for management review

5.  Reporting & Communication

• Report operational issues and staff performance to the HOD

• Maintain clear communication with all team members to ensure smooth operations