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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. 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 will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, 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 business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the 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.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

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. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B 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 very well rounded and 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.

Do not miss out on this rewarding opportunity!

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.

RED DOOR GROUP PTE. LTD.

Job Description

Do you want to be part of the opening team of a brand-new restaurant built from the ground up?

Stag's Head Steakhouse @ Pan Pacific Hotel - a British Steakhouse indulgence with a refined, contemporary edge presenting a new chapter in Singapore’s dining scene - is on the hunt for a dedicated and charismatic F&B Service Captain.

We also offer Permanent Part Time options with benefits just like the full timers!! So don't hold back and come join us!

This is your chance to earn real industry cred and join something genuinely exciting. Fresh, new, and full of possibility - we’re looking for people who want to bring their ideas, personality, and passion to the table.

Be part of the team that sets the vibe, shapes the guest experience, builds the standards, and creates the stories guests will talk about for years to come. If you’re hungry to grow, ready to shine, and eager to help us launch a restaurant that will set the tone for Singapore’s dining scene, we open in February 2026, but we’d love to meet you now!

What You'll Do:
As a F&B Service Captain, you’ll be at the heart of creating unforgettable dining experiences. Here’s what you’ll tackle every day: 

• Connect with guests - Anticipate their needs, answer their queries, and ensure their time with us is exceptional.

• Team up - Collaborate with teammates to ensure smooth operations and happy customers.

• Go above and beyond - Take initiative to exceed expectations and leave lasting impressions.

• Know our stuff  - Become an expert on our menu, services, and offerings so you can share them confidently.

• Support operations - Answer calls, manage table reservations, and ensure seamless customer flow.

• Lead by example - Supervise your section, set the standard for service, and guide junior team members.

• Be Versatile - Take on ad-hoc duties as needed, ensuring every detail is just right.

What Can You Bring to the Table?
We’re looking for someone who radiates positivity and professionalism, with skills and qualities such as:

💡 A supportive personality and can-do attitude.
🎯 Strong problem-solving, organizational, and motivational skills.
🔥 A passion for working in a fast-paced, dynamic environment.
🤝 A guest-first mindset and a knack for making people feel welcome.
💬 Excellent interpersonal and communication skills.
🌟 An ability to represent our restaurant, brand, and company with pride and professionalism.

What’s in It for You?
When you join us, you’re not just part of a team—you’re part of our family. Here’s what we offer:

💰 Up to $3,500 monthly + Monthly Incentives Package
🎉 Sign-on bonus of up to $3,000 
📅 5-day workweek with flexible shifts
✨ Group insurance coverage for peace of mind, staff meals and 50% employee discount at both restaurants, late-night transportation for your convenience 

Private Advertiser

Job Description

Salary Range: SGD 6,000 – 7,000 (negotiable based on experience)

Key Responsibilities

• Oversee daily restaurant operations and ensure smooth front-of-house service

• Lead, train, and supervise service staff, including shift scheduling and manpower planning

• Maintain service standards and handle guest feedback or complaints professionally

• Coordinate closely with kitchen and management teams to ensure a seamless dining experience

• Handle administrative duties such as staff rosters and invoice preparation

• Ensure compliance with company policies and operational SOPs

Requirements

• Minimum 2–3 years of experience in a managerial or supervisory role in the F&B industry

• Strong leadership, organizational, and communication skills

• Able to work independently and perform well under pressure

• Good command of spoken and written English

• Additional language skills are an advantage, as the role involves interaction with a diverse and multilingual customer base

• Experience in fine dining or upscale restaurants is a plus

Working Hours

• Standard shift: 10:00 AM – 10:00 PM

• 3-hour break between shifts

• As staff meals are not provided, a daily meal allowance of SGD 10 will be given

• Working hours may be adjusted to 2:00 PM – 11:00 PM depending on operational requirements

Off Days & Leave

• 6-day work week (1 day off per week)

• Off day scheduled based on operations, usually on Mondays

• Annual Leave: 14 days per year, increasing by 1 day annually up to a maximum of 21 days

• Medical leave and other statutory benefits in accordance with MOM regulations

Marriott International

Job Description

JO JAPANESE RESTAURANT PTE. LTD.

Job Description

Company Overview / Employee Value Proposition

Fine Dining Japanese Restaurant with an ambience to dine in an authentic feel of Japanese Culture located at the North.

Job Summary

The Restaurant Manager leads the team to deliver exceptional customer service and drives the efficient, profitable operation of the restaurant.

Responsibilities

• Lead restaurant operations to achieve efficient workflow and profitability
• Drive team performance by communicating KPIs on sales, service, and food quality to enhance collective achievement
• Develop and implement marketing and promotional strategies to increase customer engagement and revenue
• Maintain up-to-date knowledge of industry trends, competitor activities, and regulatory requirements to inform operational decisions
• Collaborate closely with the head chef to develop menus, specials, and promotions that meet guest preferences
• Communicate guest requirements effectively to the kitchen team to ensure seamless service delivery
• Ensure compliance with licensing, hygiene, health, and safety legislation and guidelines to maintain operational standards
• Oversee inventory management and ordering processes to maintain adequate supply levels and control costs
• Respond promptly and professionally to customer compliments and complaints to uphold customer satisfaction
• Manage administrative tasks including daily mails, guest reports, staff rosters, and operational reporting with accuracy and timeliness
• Identify training needs and proactively facilitate employee development, including mandatory training such as Basic Food Hygiene and Safety
• Provide hands-on assistance to kitchen staff as needed to support smooth kitchen operations

Required competencies and certifications

• Basic Hygiene Certification

Preferred competencies and qualifications

• Passion for Japanese food and restaurant management
• Ability to lead a team effectively in a fast-paced, demanding environment
• Exceptional customer service skills demonstrated through team leadership and guest interactions
• Excellent interpersonal skills to foster positive team dynamics and customer relations
• Minimum 3 years of working experience in a Japanese restaurant environment

EDVISION CONSULTANCY

Job Description

Overview
Support the Restaurant Manager in daily operations, ensuring smooth service, staff performance, and customer satisfaction.

Key Responsibilities

• Oversee daily operations and compliance with hygiene standards.
• Handle customer feedback and maintain service quality.
• Assist in staff scheduling, training, and supervision.
• Monitor sales, costs, and inventory.
• Ensure consistency in food quality and presentation.

Requirements

• Diploma/Degree in Hospitality or related field preferred.
• 2–3 years’ supervisory experience in F&B.
• Strong leadership, communication, and problem-solving skills.
• Flexible to work weekends and holidays.

Competencies

• Customer-focused, detail-oriented, and calm under pressure.
• Hands-on leadership with a team-player mindset.

Benefits

• Salary $3000-$3300
• Working hours 48
• Off 2 days per week
• AL 12 days

To apply, simply click on the ‘’APPLY’’ button in the job advertisement or alternatively, you can send in your resume via email/WhatsApp.

Email: edvision.consultancy@gmail.com

WhatsApp: (+65) 84687424 / 8089 0288

Edvision Consultancy

EA License: 24C2166

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

Creative Media HD

Job Description

Food & Beverage Manager (English & Thai Speaking)

Shatterbox Kitchen & Bar – Ao Nang, Krabi

About Us

Shatterbox Kitchen & Bar is an upscale global fusion restaurant and bar located in Ao Nang, Krabi, with a small 8-room accommodation above the restaurant offering room service. We focus on high-quality food, a strong bar program, and excellent guest experience for international and Thai guests.

We are seeking a professional Food & Beverage Manager to lead daily operations and elevate service standards.

Key Responsibilities

• Oversee daily operations of restaurant, bar, and room service

• Manage, train, and schedule FOH and bar staff

• Maintain high service standards for an international clientele

• Control costs (labor, beverage, inventory, suppliers)

• Coordinate closely with kitchen leadership

• Handle guest relations and resolve issues professionally

• Ensure compliance with Thai labor, health, and safety standards

Requirements

Proven experience as an F&B Manager or Senior Restaurant Manager

• Fluent Thai and professional-level English (spoken & written)

• Strong understanding of upscale restaurant and bar operations

• Leadership mindset with hands-on approach

• Experience in tourist or resort destinations preferred

• Based in Thailand or willing to relocate to Ao Nang

Compensation & Benefits

• Salary: 40,000 – 60,000 THB/month (negotiable based on experience)

• Service charge participation

• Performance-based bonus

• Housing assistance or allowance (negotiable)

• Stable, year-round position in a growing concept

• Opportunity to shape systems, training, and bar standards

📩 Apply with CV and brief introduction

Marriott International

Job Description

Hanbaobao Pte. Ltd. (Licensee of McDonald’s)

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

Job Description

You Make It Great! Great Start Great Future.

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

As a Assistant Restaurant Manager, you will learn to

• Shape the future of McDonald's
• Master million-dollar budgeting, cost management, and inventory planning
• Plan and execute sales building activities
• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Drive recruitment, training, and marketing campaigns

We are looking for people who have

• A Degree, Diploma, Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results
• Strong management skills with the ability to lead and motivate a team
• Able to work shifts, weekends and public holidays (5-day work week)

Minor International PCL.

Job Description

Lee Wee & Brothers Pte Ltd

About Lee Wee & Brothers

Job Description

Overview

In this role you will support the Outlet Operations Manager in delivering quality assurance and customer satisfaction. You will be the expert in aligning company objectives by developing operational procedures and training outlet staff for optimising business and financial performance. This involves cross functional collaboration to plan, coordinate and manage outlet activities to achieve business synergy.

Responsibilities

• Support the Outlet Operations Manager in managing all outlets’ overall operations

• Work with the Strategy team to plan, develop and implement sales target, strategies and monitoring mechanisms to achieve outlet revenue growth

• Assist LWB’s Quality Assurance Executive to ensure outlet operations are compliant with ISO standards

• Ensure that outlets’ premise is in good working condition

• Update training handbook and standard operating procedures for outlet operations

• Lead, motivate and train the outlet team to boost staff morale and facilitate succession planning

• Conduct preliminary performance appraisal and exit interviews

• To manage outlet staff grievances and conflicts and issue disciplinary action when necessary

• Provide timely feedback to the Outlet Operations Manager with regards to outlet activities

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Requirements

• Good communication and interpersonal skills

• Good team player

• Able to work within deadlines and well-organised

• Positive attitude and eager to learn

• Display strong initiative and able to work independently

• Thrive in a fast-paced environment and able to adapt quickly

The Japanese Association,Singapore

The Japanese Association, Singapore was established in 1915 and re-established in 1957, with a history of over 80 years. Prewar Japanese Association was a gathering place for Japanese who lived in Singapore and took care of member's welfare, their children's education as well as cemetery maintenance.

Job Description

Restaurant Manager

1. To ensure all aspects of the efficient Restaurant operations. Oversee consistent implementation of service standards and train staff as necessary.

2. Monitor and handle all Restaurant operations, especially during peak business periods. Adjust schedule and staff strength where and when it is necessary.

3. Review and analyze the weekly/ monthly Menu Sales Analysis in order to change or and improvement guest satisfaction, revenue and profit by quality and menu mix.

4. Assist to prepare and update outlet budget with close cooperation with the executive management to ensure to achieve and control sales and cost targets effectively.

5. Contribute to plan marketing activities to maximize revenue and profit. Monitor and analyze the activities and trends of competitive bars and retail shops.

6. Work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of JAS and the satisfaction of guests.

7. Be responsible for the outlet cost control.

8. Regular product development through menu development and negotiations with suppliers.

9. To liaise with Room Reservation Banquet office and each outlet to coordinate F & B event function.

10. Teach and guide the organization’s principles and core values to all levels of employees.

11. Maximize the effectiveness of outlet employees by developing their skills and abilities through the appropriate training and coaching.

12. Respond all complaints and inquiries in a courteous and efficient manner, inform supervisor when required, to ensure and follow through that the problems are resolved satisfactorily.

Kopitiam Investment Pte Ltd

Kopitiam is a leading name in the local food service management industry. Our outlets are reputed for providing a comfortable, modern dining experience along with the authentic taste of local and international fare - all at competitive prices.

Job Description

Job Summary:

We are seeking a dynamic and experienced Restaurant Manager to lead our Japanese cuisine restaurant. The ideal candidate will possess a blend of exceptional front-of-house management skills and culinary expertise. You will be responsible for all aspects of the restaurant's operations, from leading and mentoring the team to ensuring an outstanding dining experience for our guests.

Responsibilities:

• Operations Management: Direct and manage all restaurant operations in accordance with company standards and regulatory requirements. Handle operational issues in a professional and timely manner.

• Team Leadership & Development: Lead, supervise, and provide guidance to both kitchen and service team members. Train, supervise, and support staff in all aspects of restaurant operations to foster a collaborative and positive work environment.

• Culinary & Kitchen Oversight: Ensure the kitchen operates smoothly and efficiently. Prepare, cook, and oversee the daily production of all dishes, ensuring they meet standard recipes and portion sizes. Conduct regular taste tests and plate presentations to maintain quality, and collaborate with the management team on menu development.

• Financial Management: Manage the restaurant's budget and create plans to ensure profitability. Monitor sales, provide monthly reports, and offer recommendations for business reviews.

• Customer Relations: Manage customer complaints promptly and professionally to ensure a high level of guest satisfaction.

• Customer Flow and Queue Management: Handle reservations and the waitlist, including managing cancellations, seating walk-ins, and adjusting the queue based on availability of seatings

• Inventory and Cost Control: Manage inventory for both the kitchen and front-of-house, including proper storage and rotation of ingredients to minimize waste.

• Compliance & Safety: Ensure full compliance with all health, safety, and food assurance requirements.

Qualifications & Requirements:

• A diploma or certificate in F&B, culinary skills, or a related field is preferred.

• At least 5-8 years of experience in the F&B industry, with a minimum of 3 years in a supervisory or leadership role.

• Strong hands-on cuisine preparation skills, with experience in Japanese cuisine being highly desirable.

• In-depth knowledge of Japanese cuisine, including cooking techniques, ingredients, and flavor profiles, is a significant advantage.

• Basic computer literacy, including MS Word and Excel.

• Fluent in English and advantageous if able to speak Japanese to effectively communicate with Japanese-speaking clients

RB CAPITAL FARRER HOTEL PTE. LTD.

Job Description

JOB OVERVIEW:
Ensure the smooth conduct of the shift through customer focused service delivery and effective staff supervision. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

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

• Be you – by being natural, professional and personable in the way you are with people
• Get ready – by taking notice and using your knowledge so that you are prepared for anything
• Show you care – by being thoughtful in the way you welcome and connect with guests
• Take action – by showing initiative, taking ownership and going the extra mile

FINANCIAL RETURNS:

• Supervise cash handling and banking procedures
• Prepare daily banking and cash flow reports
• Deal with irregular payments
• Works with superior in the preparation and management of the department’s budget and is aware of financial targets
• Recycles where-ever possible and enforces cost saving measures to staff
• Monitor daily revenue metrics such as average check, cover count, menu mix, and breakfast performance
• Support inventory control for beverages, operational supplies, and equipment
• Minimize wastage, breakage, and unnecessary costs while maintaining high service standards
• Drive upselling initiatives and ensure the team maximizes revenue opportunities

PEOPLE:

• In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• Supervise the maintenance of service equipment
• Supervise functions
• Supervise outlet service
• Works with Manager and Human Resource Manager to ensure the departmental performance of staff is productive. Duties include:
• Participate in staff recruitment
• Conduct on the job training in accordance with the departmental standards and procedures and maintains a record of progress for each staff member
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Ensure new staff attend Corporate Orientation within first month of hire
• Assist with implementation of departmental induction for new hires
• Assist with the preparation of efficient departmental work schedules
• Coach, counsel and discipline staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance
• Promote a positive team culture that reflects the hotel’s values and service philosophy

GUEST EXPERIENCE:

• Endeavour to resolve all complaints during shift and logs all complaints in log book further follow up
• Monitor standards of guest facilities and services
• Assist with menu and wine list creation
• Monitor peak service periods (especially breakfast) and ensure timely service and quality control
• Engage with guests to gather feedback and identify opportunities for improvement

RESPONSIBLE BUSINESS:

• Establish and instruct staff in cash security procedures
• Control stock and monitor security procedures
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers
• Log security incidents and accidents in accordance with hotel requirements

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

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

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

Varel Singapore

Job Description

Job Description & Requirements

As we prepare for our opening in Q1 2026, we seek an experienced Outlet Assistant Manager to support the Outlet Manager in leading operations, driving service excellence, and delivering memorable dining experiences in line with our brand standards.

Key Responsibilities:

• Assist the Outlet Manager in overseeing daily outlet operations, ensuring smooth service delivery and operational efficiency.

• Support the implementation and compliance of Marriott International standards, policies, and service procedures.

• Lead, coach, and motivate the service team, ensuring consistent service quality and guest satisfaction.

• Supervise staffing, scheduling, attendance, and manpower planning to meet operational demands.

• Monitor guest feedback and handle escalations, ensuring effective service recovery and follow-up.

• Coordinate closely with kitchen, bar, and supporting departments to ensure seamless operations.

• Support inventory management, stock control, cost monitoring, and waste reduction initiatives.

• Assist in achieving revenue targets through upselling strategies, promotions, and service enhancements.

• Ensure compliance with health, safety, hygiene, and food safety regulations at all times.

• Step in to manage the outlet in the absence of the Outlet Manager, ensuring continuity of operations.

Requirements:

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

• Minimum 3–5 years of experience in food & beverage operations, with at least 1–2 years in an Assistant Manager or supervisory role within a 4–5 star hotel, preferably in a pre-opening environment.

• Strong knowledge of food & beverage service standards, operational controls, and guest service excellence.

• Familiarity with Marriott International standards and compliance requirements is highly advantageous.

• Proven leadership abilities with experience in training, coaching, and developing service teams.

• Excellent communication and interpersonal skills, with a strong guest-focused approach.

• Highly organized and detail-oriented, able to manage multiple priorities in a fast-paced environment.

• Strong problem-solving skills, with the ability to handle guest concerns confidently and professionally.

• Financially astute, with basic knowledge of budgeting, cost control, and revenue management.

• Flexible with working hours, including shifts, weekends, and public holidays.

• Professional, well-groomed, and service-driven, representing the outlet and hotel positively at all times.

At Varel Singapore, we don’t just manage outlets—we craft dining experiences that leave a lasting impression.

If you excel in operational leadership and thrive in a high-performance hospitality environment, we welcome you to be part of our journey.

Varel Singapore

Job Description

Job Description & Requirements

As we prepare for our opening in Q1 2026, we seek an experienced and driven Outlet Manager to lead overall outlet operations, deliver exceptional guest experiences, and drive business performance in line with our brand standards.

Key Responsibilities:

• Oversee and manage all aspects of daily outlet operations, ensuring seamless service delivery and operational excellence.

• Ensure full compliance with Marriott International standards, policies, and service procedures.

• Lead, mentor, and develop a high-performing service team, fostering a culture of excellence and accountability.

• Plan and manage staffing, scheduling, manpower optimization, and performance management.

• Drive revenue performance through upselling strategies, promotions, and service innovation initiatives.

• Manage budgets, cost control, inventory, and stock management to achieve financial targets.

• Monitor guest satisfaction, handle escalated guest feedback, and implement effective service recovery measures.

• Collaborate closely with culinary, bar, and supporting departments to ensure cohesive operations.

• Ensure strict adherence to health, safety, hygiene, and food safety regulations at all times.

• Lead pre-opening activities including SOP development, recruitment, training, and operational readiness.

• Analyze operational data, guest feedback, and market trends to continuously improve service quality and profitability.

Requirements:

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

• Minimum 5–7 years of experience in food & beverage operations within a 4–5 star hotel, with at least 2–3 years in a managerial role, preferably in a pre-opening environment.

• Strong knowledge of food & beverage operations, service standards, and outlet management best practices.

• In-depth understanding of Marriott International standards, compliance requirements, and brand expectations.

• Proven leadership and people management skills, with a track record of building and developing high-performing teams.

• Strong financial acumen, including budgeting, forecasting, cost control, and revenue optimization.

• Excellent communication, interpersonal, and stakeholder management skills.

• Highly organized, detail-oriented, and able to manage multiple priorities in a fast-paced environment.

• Strategic thinker with strong problem-solving abilities and a results-driven mindset.

• Flexible with working hours, including shifts, weekends, and public holidays.

• Professional, well-groomed, and service-oriented, representing the outlet and hotel positively at all times

At Varel Singapore, we don’t just manage outlets—we create dining destinations that leave a lasting impression.

If you are a passionate leader who thrives in driving operational excellence and guest satisfaction, we welcome you to be part of our journey.

Ca Concepts Pte. Ltd.

CA Concepts is made up of many exciting restaurants specializing in a range of cuisines such as Spanish, Latin American, and Australian-Italian. Interested applicants can apply to work at any of our restaurants! We are looking for passionate, loyal people with F&B experience who are able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

Company Overview / Employee Value Proposition

CA Concepts is made up of 8 exciting restaurants, Kulto, Chicco Trattoria, Barrio by Kulto, IL Toro, Nomada, Humo and Cenzo and one more new restaurant opening in May 2026. Interested applicants will be placed at one of the 9 locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Summary

Join us as a Restaurant Manager to lead daily operations, drive guest satisfaction, and foster a high-performing team across one of our dynamic restaurant locations.

Responsibilities

• Lead and oversee restaurant service operations to ensure smooth opening and closing shifts
• Resolve guest complaints and feedback promptly to enhance guest satisfaction and improve food products and services
• Coach and provide constructive feedback to staff to elevate service quality and team performance
• Monitor and maintain all outlet operating systems to ensure efficient restaurant functioning
• Enforce food quality and hygiene standards consistently to meet regulatory and brand expectations
• Greet guests, coordinate seating arrangements, and assign tables based on group size to optimize guest experience
• Identify regular guests and communicate their preferences to the Chef to personalize service
• Ensure timely response to guests’ requests to maintain high service standards
• Record and report all food-related complaints immediately to the Chef for corrective action
• Conduct team briefings before each service period to align staff on service goals and updates
• Manage billing processes by ensuring no outstanding bills remain and accurately account for voided transactions
• Promote the restaurant by building a loyal customer base, maintaining a customer database, and personalizing customer interactions
• Handle emergency and difficult situations calmly and effectively to maintain operational stability
• Adjust checks or bills accurately to reflect modifications or corrections
• Ensure all staff can confidently describe menu items, including specials, and maintain professional grooming and attire standards
• Maintain the highest standards of cleanliness, upkeep of furnishings and equipment, and proper setup of the restaurant and pantry areas
• Participate in monthly physical stock takes of restaurant inventory including glassware, plates, and crockery
• Develop and implement service-related training programs to continuously improve team capabilities
• Perform miscellaneous job-related duties as assigned to support restaurant operations

Required competencies and certifications

• Ability to communicate effectively in English to ensure clear interaction with guests and team members
• Demonstrated reliability and responsibility to manage restaurant operations under pressure
• Capability to work collaboratively within a diverse team environment in a fast-paced setting

Preferred competencies and qualifications

[No preferred competencies or qualifications explicitly stated in the original JD]

TKR BROTHER'S PTE. LTD.

Job Description

• Assist and co-ordinate the restaurant manager in all aspects of the daily restaurant duties
• Oversee and manage all areas of the restaurant and assist the restaurant manager to make 􀀁nal decision matters of importance related to guest service.
• Managing and storing vendors’ contracts and invoices
• Controls costs by reviewing portion control and quantities of preparation, minimizing waste, ensuring high quality of preparation.
• Maintain safe, secure and healthy environment by establishing, following and enforcing sanitation standards and procedures, complying with legal regulations.
• Publicizes the restaurant by designing and placing advertisements, inviting food editors to review the
• Restaurant, contacting local magazines with feature ideas, encouraging local businesses to hold social events at the restaurant.
• Plans menu by consulting with chefs, estimates food costs & pro􀀁ts, adjusts menu.
• Maintains ambiance by controlling lighting, background music, glassware, dinnerware, & utensil quality &
• placement, monitoring food presentation & service.
• Managing and storing vendors’ contracts and invoices
• Research new wholesale food suppliers and negotiate prices
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and items
• Investigate and resolve complaints concerning food quality and service.
• Develop employees by providing ongoing feedback, establishing performance, expectations by conducting performance reviews.
• Job Requirements
• Bachelor’s degree or equivalent in with 5 to 8 years of work experience.
• Prior experience in the North Indian F&B industry preferred
• Advanced knowledge of the North Indian Cuisine & South Indian cuisine
• Proven record in sales and business development management
• Excellent interpersonal, communication and presentation skills
• At least an intermediate level of IT skills (MS Word, Excel, Power Point)
• Must be able to work on weekends (Friday, Saturday & Sunday) and Public Holidays
• •Previous experience in establishing and managing a team of business development executives
• Strong entrepreneurial and business acumen with the ability to get on with people at all levels
• Able to work under pressure and meet designated KPIs
• Skills & Competencies

Minor International PCL.

Job Description

The Henderson Hospitality Limited

Job Description

About The Henderson Hospitality Limited

The Henderson Hospitality Limited is the dedicated hospitality operator behind the dining, bar, and event venues within The Henderson, one of Hong Kong’s most iconic new landmarks designed by world renowned Zaha Hadid Architects. Our portfolio includes Akira Back, presenting innovative contemporary Japanese cuisine; Hana no Kumo, showcasing the quintessential of Japanese kappou (cut and cook) cuisine; Peridot at Summit 38, Asia’s hottest bar and dining sanctuary offering terroir-driven cocktails, fermentation-forward plant-based haute cuisine; and Cloud 39, a striking all-glass rooftop ballroom and panoramic terrace designed for unforgettable weddings, elevated events and milestone moments.

We are looking for a dynamic and guest-centric F&B Events Manager to join our team and drive group dining and events business across our restaurant outlets and bar. This role plays a key part in supporting our events strategy and delivering memorable guest experiences.

Key Responsibilities:

• Proactively initiate and develop group dining and event sales for restaurant outlets and bar

• Reach and exceed yearly budget as well as upsell target as assigned

• Identify, cultivate, and maintain relationships with potential guests and corporate clients to generate revenue

• Communicate with prospective guests and business partners regarding event enquiries and opportunities

• Handle enquiries related to the use of restaurants and bar for private or special events

• Plan, coordinate, and arrange event logistics to ensure smooth execution and exceptional guest experience

• Work closely with operations, culinary, and service teams to deliver events that “wow” guests

• Provide comprehensive administrative and operational support to the Director of Events
  

Requirements:

• University degree holder in hospitality management, events management, marketing, or a related discipline

• Minimum 5 years of relevant experience, preferably gained from hotels, F&B groups, or hospitality businesses

• Strong understanding of events sales, guest expectations, and F&B operations

• Guest-experience oriented with good common sense and strong business acumen

• Excellent communication, interpersonal, and organizational skills

• Self-motivated, detail-minded, and able to work independently in a fast-paced environment

Candidate with less experience will be considered as F&B Events Executive or Assistant F&B Events Manager

What We Offer:

• Competitive remuneration package

• Opportunities to work with distinctive restaurant and bar concepts

• Dynamic hospitality environment with growth potential

Why Join Us

At The Henderson Hospitality Limited, you will be part of a pioneering team shaping some of the city’s most exciting and refined dining experiences. We offer a dynamic environment, a culture of excellence, and the opportunity to create long-lasting impact across a growing portfolio.

Successful candidates will receive an attractive salary, medical and dental insurance, duty meal, discretionary bonus, and a 5-day work week. To apply, please submit your resume along with your expected salary.

Personal data provided by job applicants will be used for recruitment purpose only.

For more information about The Henderson Hospitality, please visit the following links for details about our event spaces, restaurants, and bar:

• Cloud 39 - Above and Beyond - https://cloud39.com

• Hana no Kumo の - https://hananokumohk.com

• Peridot | Sky-High Bar at Summit 38 - https://peridothk.com

• Akira Back Hong Kong - https://akirabackhk.com

Langham Hotels International Ltd

Job Description

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Head Mixologist, Anti:Dote

Summary of Responsibilities:

Reporting to the Outlet Manager, responsibilities and essential job functions include but are not limited to the following:

Bar Operation and Beverage Production

• Prepare the bar counter and mise-en-place according to the assigned work station before the start of operational hours.

• Design and create the cocktail menu and beverage program in alignment with the bar’s concept.

• Present the cocktail concept and beverage program to the Director of Food and Beverage.

• Introduce sustainable practices and ingredients into the cocktail and beverage menu.

• Conduct market surveys and research to enhance the current product offerings.

• Establish and nurture relationships with top bars across Asia and the Middle East, working towards guest shifts and regional collaborations.

• Implement periodic and seasonal updates to the menu.

• Operate advanced bar equipment and ensure the implementation of sustainable practices.

• Manage stock requisition, collection, replenishment, and disposal of used stock.

• Conduct daily stock inventories.

• Ensure all beverage production complies with outlet standards and recipes, maintaining the highest quality and freshness.

• Identify opportunities to upsell and enhance the guest experience.

• Maintain efficiency in bar counter work, pantry, and service preparations.

• Assist in hosting and floor service duties as needed.

• Perform opening and closing shift responsibilities as assigned.

• Participate in daily line-ups and engage in training activities to enhance knowledge and skills.

• Undertake other business-related duties as assigned by superiors.

• Support colleagues in other restaurants or bars as requested by outlet managers or senior management.

• Foster collaborative working relationships with colleagues and supervisors/managers.

Qualifications:

• Previous bartending experience preferred

• Excellent knowledge of all beverage products

• Previous point of sale system experience an asset

• Excellent communication and organizational skills

• Strong interpersonal and problem solving abilities

• Highly responsible & reliable

• Ability to work well under pressure in a fast paced environment

• Ability to work cohesively with fellow colleagues as part of a team

• Ability to focus attention on guest needs, remaining calm and courteous at all times

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

Private Advertiser

Job Description

ISLANDE WIDE - NEAR HOME

What you'll be doing

• Manage and motivate a team of crew members to deliver excellent customer service

• Oversee daily restaurant operations, including inventory management, food preparation, and compliance with safety and health standards

• Analyse sales data and implement strategies to drive revenue growth

• Ensure efficient staffing and scheduling to meet business needs

• Provide training and development opportunities for the team

• Foster a positive and engaging work environment

• Act as a brand ambassador and maintain a high level of customer satisfaction

What we're looking for

• Proven experience in a restaurant management or supervisory role, preferably within the hospitality industry

• Strong leadership and people management skills, with the ability to motivate and develop a team

• Excellent customer service orientation and problem-solving skills

• Proficiency in Chinese and/or Malay languages, in addition to English

• Commitment to maintaining high standards of food safety and quality

• Ability to work effectively in a fast-paced, dynamic environment

What we offer

• Competitive salary and performance-based bonuses

• Comprehensive training and development opportunities

• Career advancement potential within a growing company

• Flexible scheduling and work-life balance initiatives

• Discounted meals and other employee perkS

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Bar Manager, Antidote

Summary of Responsibilities:

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

• Oversee and coordinate daily Front of the House and Heart of the House operations, ensuring effective delegation and operational efficiency.

• Manage guest service, the beverage program, and overall financial performance.

• Collaborate with mixologists to develop a cocktail menu based on current trends and market research.

• Conduct research to enhance the outlet’s reputation, aiming for inclusion in the top 50 bars in Asia.

• Partner with regional bars to increase the commercial visibility of Antidote.

• Lead marketing and public relations efforts to promote the outlet and support the goal of top industry recognition.

• Design and implement comprehensive training programs to ensure the team remains knowledgeable and competitive.

• Facilitate ongoing training and re-training as needed.

• Develop and execute long-term strategies to advance the outlet's objectives.

• Identify and capitalize on opportunities for expansion or strategic realignment based on market trends.

• Analyze and manage outlet budgets to reduce expenses and enhance profitability.

• Oversee the control of outsourced labor, casual staffing, and overtime in line with budgetary constraints.

• Identify and address potential issues to improve operational efficiency and revenue generation.

• Monitor reservation status and coordinate with the culinary team to ensure seamless service.

• Plan and manage staffing levels to meet business needs and adhere to budgetary guidelines.

• Collaborate with Talent & Culture to recruit and onboard qualified team members.

• Conduct daily briefings and monthly department meetings to ensure clear communication and team alignment.

• Maintain and enforce service standards and procedures.

• Ensure compliance with hygiene and food safety regulations in line with Fairmont and corporate guidelines

Qualifications:

• 1 year in Bar manager role

• Minimum 3 years as Head Mixologist 

• Experience in Asia or World 50 best bar is a must.

• Leadership / People management

• Knowledge in Financial and Marketing Area

• Able to work under pressure and independently

• Service oriented with an eye for details 

• Strong computer skills and proficient in Microsoft Office-Words & Excel

• Strong problem solving and decision making skills

• Effective conflict management skills, respecting a diverse, multi-cultural environment

• Can use sensitivity and discretion in supporting guest needs

• Leads to constantly improve the guest service experience and team performance

• Leadership skills developed – collaborative, enabling, and entrepreneurial

• Career focused, wanting to grow and develop, self-driven

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

LM Confections

Job Description

Join Our Team as a Restaurant Manager!
We’re looking for an experienced and hands-on Restaurant Manager to lead our front-of-house operations and ensure an exceptional dining experience for our guests. The ideal candidate is passionate about hospitality, has strong leadership and people management skills, and thrives in a fast-paced environment. If you’re ready to take on a dynamic role and can start on short notice, we’d love to hear from you!

KEY RESPONSIBILITIES:

· Manage staff scheduling, training, and performance to ensure efficient operations.

· Conduct regular briefings and meetings with staff to ensure alignment on service standards.

· Supervise cleanliness, maintenance, and safety within the restaurant premises.

· Oversee day-to-day operations across all outlets, including FOH & BOH functions

· Ensure SFA, MOM, SPF regulatory compliance

· Maintain food hygiene, sanitation, fire safety and workplace safety protocols

· Manage manpower planning, hiring, onboarding, and performance reviews

· Manage inventory ,purchases, wine and book keeping

· Monitor food quality, service standards, and hygiene compliance in line with company policies and regulatory requirements.

· Prepare reports on sales, staffing, and operational performance for management review.

· Perform other ad-hoc duties as assigned by the Company.

. Address and resolve customer feedback and operational issues in a timely manner.

REQUIREMENT:

· Full-time position (shift-based).

· Working hours: As per restaurant operational schedule (including weekends and public holidays).

· May require extended hours during peak business periods or events.

· Strong leadership, communication, and organizational skills.

· At least 2–3 years of relevant work experience in the F&B industry, preferably with restaurant supervisory or management experience.

· Ability to work in a fast-paced environment and handle multiple operational tasks effectively.

Caerus Holding Pte Ltd

Caerus Holding started in 2008 as a wine distribution company with a presence in Singapore, India, Maldives as well as Malaysia. Today, it has evolved into a lifestyle company with a growing portfolio of unique F&B brands, each with a global footprint, an undeniable individuality and legions of fans worldwide. In 2012, the group diversified into the food business, welcoming the celebrated New York cake boutique and their world-famous Mille Crêpes – Lady M New York as their Singapore partner. Since then, they have established and grown Lady M’s presence in Singapore with five cake boutiques island-wide.

Job Description

Join Our Team as a Restaurant Manager!

We’re looking for an experienced and hands-on Restaurant Manager to lead our front-of-house operations and ensure an exceptional dining experience for our guests. The ideal candidate is passionate about hospitality, has strong leadership and people management skills, and thrives in a fast-paced environment. If you’re ready to take on a dynamic role and can start on short notice, we’d love to hear from you!

KEY RESPONSIBILITIES:

· Manage staff scheduling, training, and performance to ensure efficient operations.

· Conduct regular briefings and meetings with staff to ensure alignment on service standards.

· Supervise cleanliness, maintenance, and safety within the restaurant premises.

· Oversee day-to-day operations across all outlets, including FOH & BOH functions

· Ensure SFA, MOM, SPF regulatory compliance

· Maintain food hygiene, sanitation, fire safety and workplace safety protocols

· Manage manpower planning, hiring, onboarding, and performance reviews

· Manage inventory ,purchases, wine and book keeping

· Monitor food quality, service standards, and hygiene compliance in line with company policies and regulatory requirements.

· Prepare reports on sales, staffing, and operational performance for management review.

· Perform other ad-hoc duties as assigned by the Company.

. Address and resolve customer feedback and operational issues in a timely manner.

REQUIREMENT:

· Full-time position (shift-based).

· Working hours: As per restaurant operational schedule (including weekends and public holidays).

· May require extended hours during peak business periods or events.

· Strong leadership, communication, and organizational skills.

· At least 2–3 years of relevant work experience in the F&B industry, preferably with restaurant supervisory or management experience.

· Ability to work in a fast-paced environment and handle multiple operational tasks effectively.

Private Advertiser

Job Description

About the role

1. Assist the OM in leading and motivating the front-of-house team to deliver exceptional customer service

2. Oversee the day-to-day operations of the restaurant, including managing staff schedules, handling customer queries and complaints, and ensuring compliance with health and safety regulations

3. Monitor inventory levels and assist with the ordering of supplies to maintain efficient restaurant operations

4. Contribute to the development and implementation of marketing and promotional strategies to drive customer traffic and increase revenue

5. Provide training and development opportunities for the front-of-house team to enhance their skills and knowledge

What we're looking for

1. Minimum 1 years of experience in a similar Assistant Restaurant Manager or Restaurant Manager role, preferably in the hospitality industry

2. Strong leadership and people management skills, with the ability to motivate and develop a team

3. Excellent communication and interpersonal skills, with the ability to liaise effectively with customers, staff, and other stakeholders

4. Proficient in managing inventory

5. Passion for the hospitality industry and a commitment to delivering exceptional customer service

Studio M Hotel Singapore

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

Job Description

Operational

• Manage daily operations and events.

• Monitors equipment and inventory levels and takes appropriate action.

• Handle ordering and inventory control.

• Handle guest complaints, enquiries and feedback.

• Establish good rapport with guests, maintain good customer relations, and handle guest feedback promptly and efficiently.

Training / People

• Training and supervising the junior team members achieve guest satisfaction, operations efficiency and productivity

• Conducts briefing in the absence of the managers as required to communicate effectively to the F&B team to ensure that they are kept current on pertinent hotel information and activities

Financial & Administration

• Prepare reports as required by management.

• Comply to workplace safety and health regulations and ensure that all stalls are trained in WSH practices.

• To carry out any other duties and responsibilities as assigned.

DHARSHA PTE. LTD.

Job Description

1. Operations Management

• Oversee day-to-day restaurant operations to ensure smooth service and efficiency

• Ensure food quality, hygiene, and service standards are consistently maintained

• Monitor opening and closing procedures, cash handling, and daily sales reports

2. Staff Management & Training

• Recruit, train, schedule, and supervise service and kitchen staff

• Conduct staff briefings and performance evaluations

• Ensure compliance with company policies and workplace discipline

3. Customer Service

• Handle customer feedback, complaints, and special requests professionally

• Ensure high customer satisfaction and a positive dining experience

• Build customer loyalty and manage regular clientele

4. Financial & Inventory Control

• Control food, beverage, and labor costs to meet budget targets

• Manage inventory, stock ordering, and supplier coordination

• Prepare sales, expense, and profitability reports

5. Compliance & Safety

• Ensure compliance with Singapore NEA, MOM, and food safety regulations

• Maintain cleanliness, sanitation, and workplace safety standards

• Ensure valid licenses and permits are in place

6. Marketing & Business Development

• Implement promotions, seasonal menus, and marketing activities

• Monitor market trends and competitor activities

• Support business growth and revenue enhancement initiatives

7. Vendor & Supplier Management

• Liaise with suppliers for pricing, quality, and timely deliveries

• Manage contracts and negotiate cost-effective purchasing

8. Leadership & Reporting

• Act as the main point of contact between management and staff

• Prepare operational and performance reports for senior management

• Drive team motivation and maintain a positive work culture

Nong Geng Ji Orchard Pte. Ltd.

Job Description

Job Description:

• Creating a professional and welcoming experience for our customers based on the company’s guidelines.
• Obtain training and perform duties in Service Department.
• Lead by example by demonstrating exemplary professionalism.
• Attending to customers’ needs and complaints promptly and politely.
• Recommend improvements to Management where appropriate.
• Consistently monitor individual performance and progression with your superior and management.
• Execute any duty that may be assigned from time to time by the Management.

Requirements:

• Applicants must possess at least diploma/degree in any field.
• Applicants with no experiences is welcomed to apply
• Highly motivated and willing to learn
• Strong positive mentality
• Customer-oriented, excellent interpersonal and communication skills
• Possess good initiative and leadership skills.
• On-the-job training provided
• Able to work on weekends and PH

DHARSHA PTE. LTD.

Job Description

1. Operations Management

• Oversee day-to-day restaurant operations to ensure smooth service and efficiency

• Ensure food quality, hygiene, and service standards are consistently maintained

• Monitor opening and closing procedures, cash handling, and daily sales reports

2. Staff Management & Training

• Recruit, train, schedule, and supervise service and kitchen staff

• Conduct staff briefings and performance evaluations

• Ensure compliance with company policies and workplace discipline

3. Customer Service

• Handle customer feedback, complaints, and special requests professionally

• Ensure high customer satisfaction and a positive dining experience

• Build customer loyalty and manage regular clientele

4. Financial & Inventory Control

• Control food, beverage, and labor costs to meet budget targets

• Manage inventory, stock ordering, and supplier coordination

• Prepare sales, expense, and profitability reports

5. Compliance & Safety

• Ensure compliance with Singapore NEA, MOM, and food safety regulations

• Maintain cleanliness, sanitation, and workplace safety standards

• Ensure valid licenses and permits are in place

6. Marketing & Business Development

• Implement promotions, seasonal menus, and marketing activities

• Monitor market trends and competitor activities

• Support business growth and revenue enhancement initiatives

7. Vendor & Supplier Management

• Liaise with suppliers for pricing, quality, and timely deliveries

• Manage contracts and negotiate cost-effective purchasing

8. Leadership & Reporting

• Act as the main point of contact between management and staff

• Prepare operational and performance reports for senior management

• Drive team motivation and maintain a positive work culture

OTO Kid Park

Job Description

Thoresen Thai Agencies Public Company Limited( Mermaid Maritime )

Job Description

About the role

We are seeking an experienced Catering Manager to join our team at Mermaid Subsea Services (Thailand) Ltd., based in Sriracha, Chonburi. This is a contract position, offering the opportunity to work in a dynamic and fast-paced environment.

What you'll be doing

• To set up Catering Department in conjunction with all industrial standards.

• Set up supply base which shall comply and certified with food and hygiene industrial standards

• To oversee the operations at the site to the level laid out in the Contractual Terms and Conditions agreed with respective clients.

• This position requires the job holder to fulfil key tasks and achieve minimum standards of performance through communication with and the persuasion of, on site teams, direct line management and support functions.

• Continually monitor all food standards, to endure that they are to the required client and company satisfaction.

• Monitor all hygiene standards, to ensure they are maintained to the required client and company satisfaction.

• Assist with the preparation of the annual Catering Budget which will include the company outline client budget.

• Monitor financial performance (e.g. supply chain, sales, labour, expenses, internal issues) to endure that the pre-set budget figures are maintained and, when variances do occur, to provide written explanation of these costs, and to implement action plans for correction.

• To plan, organise and coordinate all company activities: to endure standards of service within the Contractual Terms are achieved and maintained.

• To grow services in order to meet client and commercial expectations whilst maintaining struct budgetary control in line with client and company expectations.

• To obtain and maintain all statutory and regulations and policies relating to hygiene, health, safety and environment.

What we're looking for

1. Experienced business manager who has operated in a multi-disciplined environment. Direct management experience of catering.

2. Able to Read, Write, Listen and Communicate in English.

3. Relevant qualification in functional specialities (i.e catering, management)

4. Strong level of literacy and numeracy

5. Highly effective communication and interpersonal skills

If you are passionate about delivering exceptional catering services and are looking to join a dynamic and growing company, we encourage you to apply for this role.

Private Advertiser

Job Description

• Oversee daily restaurant operations, reporting to the Corporate Team.

• Handle customer complaints, ensuring satisfaction, and supervising staff performance.

• Maintain high standards in staff grooming, hygiene, cleanliness, and safety.

• Develop menus and marketing plans reflecting Japanese culinary traditions.

• Coordinate with bar and kitchen leaders to ensure smooth and authentic operations.

• Drive marketing campaigns for local and international audiences, promoting cultural identity.

• Organize events to boost sales and showcase hospitality.

• Manage budgets, inventory, and cash flow and cash control, focusing on profitability.

• Recruit, train, and supervise staff, ensuring alignment with hospitality standards.

• Monitor menu performance and collaborate with chefs to refine offerings.

• Ensure compliance with health and safety regulations and licensing laws.

• Foster a positive team culture and provide training for ongoing development.

• Address operational challenges and customer feedback efficiently.

Requirements:

• Fully fluent in Thai with fluency in English.

• Experience in budget management, inventory control, and cash handling.

• Proficiency in developing and executing marketing campaigns.

• Ability to plan and manage events to boost sales and brand identity.

• Solid understanding of health and safety regulations and licensing laws.

• Exceptional communication and interpersonal skills.

• Creativity and attention to detail, especially in menu development and presentation.

• Flexible and adaptable, with the ability to address operational challenges effectively.

• Able to use Restaurant Software.

BUDDY HOAGIES PTE LTD

Buddy Hoagies Café & Grill offers authentic and great tasting western cuisine in a unique country charm coupled with a casual and relaxed ambience. From your favourite brews to our specialty grills you’ll enjoy a great tasting experience that will leave you craving for more!

Job Description

In the role of Assistant / Restaurant Manager, you will lead the outlet under your charge to deliver excellent customer service and dining experience.

Job Scope

• Maintain outlet service quality and display good customer relation skills
• Ensure food quality and presentation are up to standard and manage service recovery
• Manage peak periods effectively with good hosting and queue management skills
• Display good supervisory skills with ability to assign and delegate duties among staffs
• Plan outlet schedule and deployment
• Manage staff discipline and performance issues
• Execute outlet administrative duties and management reporting
• Maintain restaurant hygiene and upkeep
• Achieve sales target and manage maintenance, labour and food costs

Job Information

• Working Hours: 5 days/week (2 off days per week, no split shift)
• At least 2 years experience in F&B, preferably with managerial experience
• Possess high standard of customer service and willingness to learn
• Salary will commensurate with experience
• Staff meal provided
• Company is expanding with good growth opportunities

Welfare & Benefits

• Annual Salary Increment
• Quarterly Sales Incentive
• Performance Bonus
• Annual Leave
• Medical Leave
• Medical Benefits
• Staff Dining Privilege
• Career Advancement Opportunities
• Outlet Teambuilding Activities

Available Work Locations (All locations near MRT)

• Heartbeat Bedok (Bedok MRT)
• Pasir Ris Mall (Pasir Ris MRT)
• Eastpoint Mall (Simei MRT)
• Heartland Mall (Kovan MRT)
• Waterway Point (Punggol MRT)
• Djitsun Mall (Ang Mo Kio MRT)
• Bukit Timah Shopping Centre (Beauty World MRT)
• Rendezvous Hotel Singapore (Dhoby Ghaut / Bencoolen / Bras Basah MRT)

Whatsapp us at 8126 8194 for more information!

La Braceria

Job Description

Job Summary

You will lead the coordination and execution of catering events by consulting customer requirements and managing all aspects from menu design to event delivery, driving business growth through effective budget oversight and team leadership.

Responsibilities

• Lead the coordination and execution of events by consulting with customers to understand and fulfill their requirements
• Plan events comprehensively, including menu selection and coordination of facilities and equipment to ensure seamless delivery
• Design menus in collaboration with the chef to align with guest preferences and enhance customer satisfaction
• Oversee event budgets and drive catering sales initiatives to secure new business opportunities
• Train and supervise catering staff to ensure high-quality service and adequate event support
• Manage food preparation processes to maintain consistent quality standards for food and beverages
• Communicate effectively with customers, staff, and vendors to facilitate smooth event operations
• Make quick, effective decisions to resolve issues promptly during events
• Utilize MS Office proficiently to support event planning and administrative tasks

Required competencies and certifications

• Ability to lead and motivate catering staff to deliver excellent service
• Proficiency in MS Office

Preferred competencies and qualifications

• Strong organizational skills to manage multiple tasks and events efficiently
• Effective communication skills to interact with customers, staff, and vendors
• Ability to make quick, effective decisions to resolve event-related issues

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

The Outlet Manager will assist the Restaurant Manager in overseeing all facets of the outlet. He must maintain and control a high level of guest service. This is achieved by ensuring consistent and thoughtful service, demonstrated by the restaurant staff. The Assistant Outlet Manager is also responsible for the hiring, training, supervising, and disciplining of the staff.

• Promote restaurant business and continually increase database contacts
• Ensure the restaurant ethos is in line with Mondrian Singapore Duxton standards are consistently maintained
• Ensure and promote compliance with all local liquor, health and sanitation regulations
• Manage and provide direction to all bar employees on the floor during shifts and events
• Hold staff accountable to uphold uniform and grooming standards to the highest level
• Ensure that staff receives consistent and proper communication (verbal, email, memos etc)
• Monitor departments performance with respect to the restaurant budgets
• Monitor and maintain proper inventory to ensure it’s in line with budgeted cost of sales
• Seek out and produce events to generate revenues for the property
• Hold staff accountable for giving an Engaging Dynamic Guest Experience to all guests on property
• Consistently monitor quality of service and product delivered on property
• Collaborate on needs of departmental staff scheduling
• Instruct staff in on-going training to uphold service standards
• Coordinate menu sponsorship deals and menu product placement
• Interview employees and provide input on talent selection
• Assess employee performance and provide feedback annually and throughout the year

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.

TOLIDO ENTERPRISE LLP

Job Description

Job Description

• Lead end-to-end planning, execution and post-event evaluation for corporate, public and private events

• Develop event concepts, timelines, budgets and operational workflows under tight deadlines

• Manage on-site operations, crowd control, logistics, safety compliance and contingency planning

• Negotiate and manage contracts with vendors, suppliers, venues and external stakeholders

• Oversee event budgets, cost control, procurement and financial reconciliation

• Manage, deploy and supervise event crew, part-timers and subcontractors

• Ensure compliance with workplace safety, licensing, risk assessment and regulatory requirements

• Resolve operational issues swiftly during live events and ensure service recovery

• Prepare post-event reports, performance analysis and improvement recommendations, follow up contact with done projects and source for future events with existing clients and also new client profiles.

⸻

Job Requirements

• Minimum 3–5 years relevant experience in event management or operations

• Strong leadership and people-management skills

• Proven ability to handle high-pressure, fast-paced environments

• Excellent planning, coordination and problem-solving abilities

• Strong communication and stakeholder management skills

• Willing to work irregular hours, weekends and public holidays

• Proficient in budgeting, scheduling and operational planning

• Candidates with safety management or event licensing experience preferred

Changi Cove Hotel

About Us

Job Description

Reporting to the F&B Head of Department, or whoever he might delegate to, be part of the supervisory team responsible for the day-to-day activities in hotel banquets, meetings, events, F&B and offsite catering to ensure smooth operations and customer satisfaction in alignment with established SOPs and values of the Hotel. Duties include:

Responsibilities:

• Assist the F&B HOD & Banquet Manager in managing internal and external areas of the sub-units: Meetings & Events Operations, Restaurant & Banquet Services, Offsite Catering.

• Oversee the setting up and running of banquet and meeting spaces for FITs and Group guests at hotel & offsite.

• Responsible for the timely and accurate setup of banquet and meeting spaces according to BEO

• Conduct pre-event Morning Checks and Meet-and-Greet with Organizers.

• Provide AV support during meeting and events.

• Ensure handover between shifts are properly done.

• Coordinate with other departments to ensure smooth execution in banquet, meeting, events, weddings & offsite catering.

• Ensure the team provides satisfactory experience to banquet, meeting, event, weddings & offsite catering guests.

• To assist in ensuring the team provides satisfactory experience when dining at The White Olive or any other F&B service venue at Changi Cove for both corporate and leisure guests.

• Handle and ensure that the needs of meetings, events, weddings and offsite catering are attended to in a timely and professional manner.

• Handle VIP guests at Events, Meetings & Weddings or other F&B service venues at hotel and offsite

• Handle guests’ complaints and queries and ensure that issues are attended promptly and professionally

• Ensure all events and banquet equipment and inventory are sufficient and in good order

• Ensure events and banquet equipment maintenance are checked periodically

• Responsible for the ordering of items related to Events, Meetings and Banquet to ensure smooth operations.

• Monitor and maintain vehicle standards, food quality, service standards, and smooth running of the offsite catering

• Understand and comply with mandatory hygiene standards and requirements.

• Plan & manage manpower schedule and attend to any operational manpower situation.

• Review and evaluate assigned team members’ performance along with the Banquet Manager.

• Conduct training for other F&B Executives and Crew to ensure that a high level of customer service is consistently maintained and exceeds guests’ expectations.

• Assist the F&B HOD & Banquet Manager to review, improve and execute SOPs and service standards.

Requirements:

• Relevant experience in Hotel Industry with offsite catering experience

• Experience in operating and troubleshooting AV systems for banquet and events is an advantage

• Team player and able to work independently

• Able to multitask and thrive in a fast-paced environment

• Willing to work shifts, weekends and public holidays

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.

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

Private Advertiser

Job Description

Key Responsibilities

Operations & Administration

• Oversee daily restaurant operations including opening and closing procedures, payroll administration, service floor planning, and end-of-day reporting.

• Ensure smooth and efficient front-of-house operations while maintaining optimal service flow and guest experience.

• Perform and manage all back-office POS functions, including employee profiles, menu setup, pricing updates, and system accuracy.

• Plan, execute, and communicate promotions, campaigns, and corporate initiatives clearly and effectively to the team.

Leadership & People Management

• Lead, motivate, and manage the restaurant team by providing clear direction, expectations, and performance standards.

• Build a culture of accountability through regular feedback, coaching, performance reviews, and corrective actions when required.

• Recruit, onboard, train, and develop team members to ensure service excellence and brand consistency.

• Act as a role model on the floor, demonstrating professionalism, composure, and exemplary service standards at all times.

Quality, Service & Brand Standards

• Ensure all food and beverage recipes, preparation methods, and service procedures are executed with precision and consistency.

• Guarantee that all team members are knowledgeable about the brand, menu offerings, ingredients, and service philosophy.

• Maintain the highest standards of product quality, presentation, and guest engagement in line with the brand reputation.

• Ensure all steps of service are executed in strict adherence to company policies and service standards.

Health, Safety & Compliance

• Conduct multiple daily facility walk-throughs to ensure excellence in safety, sanitation, cleanliness, and organisation.

• Address health and safety issues immediately and ensure compliance with all regulatory and company standards.

• Promote safe work practices, identify potential hazards, and document incidents, including initial investigations and root-cause analysis.

Stakeholder & Community Engagement

• Maintain positive and professional relationships with all third-party vendors and partners.

• Participate in community and brand events, supporting the company’s corporate social responsibility and brand presence initiatives.

Requirements & Qualifications

• Minimum 5 years of experience in the F&B industry, with proven experience in a Restaurant Manager or Assistant Restaurant Manager role.

• Strong command of English (spoken and written); additional languages are an advantage.

• Exceptional organisational skills with strong attention to detail.

• Demonstrated leadership ability with a positive, results-driven, and team-oriented mindset.

• Ability to remain calm, professional, and decisive in a fast-paced, high-pressure environment.

• Proficient in restaurant management systems, including POS, reservations, inventory systems, and Microsoft Office / Google Workspace.

• Proven ability to train, coach, and develop teams to consistently meet and exceed service standards.

• Excellent time management, communication, analytical, and problem-solving skills.

Four Seasons Hotel Singapore

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return.

Job Description

About Four Seasons

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location

At Four Seasons Hotel Singapore, we create more than just stays – we craft meaningful, memorable experiences. Amidst the vibrant energy of the city, our Hotel is a calm sanctuary where discerning travellers find a true sense of home and place. Our thoughtfully designed environment, from lush gardens to serene, generous spaces, rejuvenates and inspires, allowing both guests and employees to thrive.

As part of our team, you are not just filling a position. You are crafting meaningful moments, and contributing to a journey of discovery. Here, we value warmth, attention to detail, and the ability to anticipate needs before they are spoken – traits that define true luxury hospitality. Life at Four Seasons Hotel Singapore is authentic and full of purpose, just like the experience we deliver to every guest.

If you have a sincere passion for creating meaningful moments and seek to grow in a setting where excellence is the standard, we invite you to join us and be part of something exceptional.

Discover more at press.fourseasons.com/singapore 
 

About the role

Manager in Training (Food & Beverage Division)

The Manager in Training (MIT) Programme at Four Seasons is an 18-month accelerated development journey designed for high-potential individuals with the ambition to grow into future hospitality leaders. This immersive programme equips participants with the skills, exposure, and confidence needed to build a successful long-term career in luxury hospitality.

Beyond hands-on operational training, MITs gain meaningful leadership exposure through cross-functional learning, real business projects, and involvement in decision-making processes. Participants develop a deep understanding of service excellence, commercial awareness, and people leadership — all within a world-class luxury environment.

Each MIT is supported by a dedicated mentor and buddy, providing guidance, career coaching, and day-to-day support. Structured feedback and performance conversations throughout the programme ensure continuous growth and clear development milestones.

This programme is ideal for driven individuals who are curious, adaptable, and passionate about creating exceptional guest experiences. By the end of the journey, successful MITs are well-positioned to step into supervisory or entry-level management roles within Four Seasons, equipped with both operational expertise and leadership capability.

What you will do

• You will be exposed to different departments through quick hotel-wide rotations.

• Start in-depth departmental learning by mastering key line position(s), then move into a Supervisor or acting Assistant Manager role to practice management skills.

• To solidify your learning, you will take charge of your management experience and project work with the tools (e.g. Training Syllabus, Manuals and Experience Maps etc.) provided.

What you bring

• Preferably with a degree in Hospitality Management or its equivalent

• Potential to lead and motivate others

• Curiosity and interest in the luxury market

• Go-getter, assertive, creates own opportunities

• Previous experience within Four Seasons  (or a top luxury group) will be an advantage

• Kindly note that due to work visa restrictions, position is open to Singaporeans only

What we offer: 

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities

• Unique strong culture

• Best-in-industry training

• Complimentary stays at Four Seasons properties (based on availability), with discounted meals

• Paid holidays/vacation

• Dental and medical/life insurance

• Employee service awards/Birthday Gift

• Annual employee party/social and sporting events

• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This role requires flexibility in scheduling, with the ability to work rotating shifts, including weekends and public holidays.

RED DOOR GROUP PTE. LTD.

Job Description

Are you warm, outgoing, passionate, authentic, and inspiring? If this sounds like you, we’d love to meet you!

Bistecca Tuscan Steakhouse - proudly named one of the World's 101 Best Steak Restaurants is seeking a passionate and charismatic Restaurant Manager to join our team, where passion meets creativity, and every day is a celebration of excellence.

What You'll Do:
Oversees in the day-to-day leadership and management the restaurant operations.

Oversees the quality of food and service and be main point of contact for all guests satisfaction matters.

Proven ability to effectively run and lead the front of house.

Proactively taking on additional responsibilities where required.

Be an amazing example of service, providing exceptional and professional interactions with guests and staff alike.

Provides leadership to our service team, nurturing them to even greater heights of happiness, knowledge and service.

Mentors and develops team members to help them reach their full potential.

Ability to operate with flexibility and creativity.

Ability to manage the restaurant with a high level of attention to detail and genuine care.

Possesses passion for Food & Beverages. Ensures that you have a contagious enthusiasm and infectious energy and ability to influence people in a positive manner.

Reviewing operational challenges to identify issues obstructing performance

Other duties as assigned.

What Can You Bring to the Table?
We’re looking for someone who radiates positivity and professionalism, with skills and qualities such as:

A supportive personality along with positive attitude

Minimum two (2) years of managerial experience in a casual dining environment

Possesses problem solving, motivating and organization skills

Passion to work in a dynamic environment

A guest-first approach to hospitality

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the Restaurant, the brand and the Company

Strong interpersonal and communication skills

Willing to learn with the can-do attitude

Ability to work well in a team-oriented environment.

Well-groomed and professional disposition

What’s in It for You?
At Bistecca Tuscan Steakhouse, we believe in rewarding your dedication and hard work while fostering a positive and fun environment where you can shine.

Highly competitive salary and benefits package:

Monthly incentives package

Fast track career progression

Group insurance

5 Days work week(Shift work)

Flexibility of work

Employee discount of 50% at our group of restaurants

Staff meals provided

Late night transportation

Hanbaobao Pte. Ltd. (Licensee of McDonald’s)

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

Job Description

You Make It Great! Great Start Great Future.

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

As a Assistant Restaurant Manager, you will learn to

• Shape the future of McDonald's
• Master million-dollar budgeting, cost management, and inventory planning
• Plan and execute sales building activities
• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Drive recruitment, training, and marketing campaigns

We are looking for people who have

• A Degree, Diploma, Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results
• Strong management skills with the ability to lead and motivate a team
• Able to work shifts, weekends and public holidays (5-day work week)

GRATIFY MANAGEMENT PTE. LTD.

Job Description

Job Description: We are seeking an experienced and motivated Restaurant Manager to join our team. As the Restaurant Manager, you will be responsible for overseeing all aspects of our restaurant's operations, ensuring exceptional customer service, and maximizing profitability.

Responsibilities:

• Manage daily restaurant operations, including staffing, scheduling, and inventory management.
• Ensure high levels of customer satisfaction by maintaining quality standards and addressing customer concerns or complaints promptly.
• Train, supervise, and motivate staff to provide excellent service and achieve performance targets.
• Develop and implement strategies to increase revenue and profitability, such as promotional events and upselling techniques.
• Monitor food and beverage costs and labor expenses to control costs and maximize profitability.
• Ensure compliance with health, safety, and sanitation regulations.
• Maintain cleanliness and organization throughout the restaurant.
• Collaborate with the culinary team to develop and update menus based on customer preferences and seasonal availability.

Qualifications:

• Proven experience as a restaurant manager or similar role, preferably in a fast-paced dining environment.
• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Ability to multitask and prioritize in a high-pressure environment.
• Knowledge of restaurant operations, including food and beverage service, inventory management, and cost control.
• Flexibility to work evenings, weekends, and holidays as needed.

Benefits:

• Competitive salary
• Health insurance
• Dining discounts
• Opportunities for career advancement

If you are passionate about hospitality and have the skills and experience to lead our restaurant team, we'd love to hear from you! Please submit your resume and cover letter detailing your relevant experience and why you are the ideal candidate for this position.

GRATIFY GROUP PTE. LTD.

We are an established, award winning F&B company. Our brands include Seoul Yummy, Pizza Maru and OMOOMO.

Job Description

Responsibilities

• Order materials, supplies, and ingredients based on demand.
• Supervise kitchen employees and organize food orders.
• Oversee the food preparation and cooking process.
• Recruit and train kitchen employees in designated stations.
• Monitor inventory levels and perform weekly inventory assessments.
• Plan work schedule for kitchen employees.
• Store all food products in compliance with health and safety regulations.
• Ensure the kitchen is clean and organized.
• Maintain weekly and monthly cost reports.

Requirements

• Minimum 5 years of experience in F&B / Retail industries
• In-depth knowledge of kitchen health and safety regulations.
• Ability to work well in a stressful and fast-paced environment.
• Excellent problem-solving and conflict management abilities.
• Outstanding communication and organizational skills.
• Able to work in a standing position for long periods of time.
• Complete progressive training program will be provided.
• Candidates with no experience are welcome to apply.

A&W® Restaurants

A&W® Restaurants was founded by Roy Allen who opened his first Root Beer stand in California in 1919. In 1922, Roy Allen partnered with Frank Wright giving the Root Beer the famous A&W® name. Today, we have grown to more than 900 restaurants worldwide.

Job Description

Job Responsibilities:

• Co-manage the restaurant with Restaurant Manager

• Handle operations duties in FOH (hospitality) and BOH (kitchen)

• Coach and Mentor the team

• Manpower & Payroll Analysis

• Staff Training

• Forecasting & Marketing Plan

• Staffing/Planning work schedule

• Supervise Housekeeping & Inventory

Job Requirements:

• Only Singaporeans need to apply

• Able to commerce work immediately or within short notice

• Priority for relevant work experiences in similar capacity under quick casual restaurant/environment

• Ability to work under pressure in a multitask environment

• Posses valid food safety certification

Job Opportunities and Benefits:

• Potential career development/progression

• Opportunity to participate in opening new restaurants

• Staff training engagement

• Staff benefits such staff meal, uniforms, statutory leaves

• Yearly salary review, performance bonus and quarterly incentives

• Festive gifts for family members

• Food Vouchers, Travel Vouchers

The Capitol Kempinski Hotel Singapore

Located in Singapore’s charming civic and cultural district, the iconic Capitol Building and Stamford House have been restored to unveil as The Capitol Kempinski Hotel Singapore. A quintessential masterpiece of beautifully conserved architecture uplifted with a modern touch and bespoke hospitality, this exclusive retreat promises luxury at its finest.

Job Description

SCOPE

Reporting to the Banquet Manager, the Assistant Banquet Manager is responsible for producing an outstanding guest experience by managing a service team in cooperation with the culinary team. The Assistant Banquet Manager provides courteous, professional, and efficient service in accordance with the outlet, hotel, and Kempinski standards, drives sales and maximizes profit.

OVERALL OBJECTIVES

• Assist in leading the banquet team efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Supervise the team members on shift. Ensuring that they are well groomed and properly attired to ensure strict adherence to Hotel's standards of quality service
• Build close working relationship and effective communications with culinary team and other departments
• Directly oversee the actual set-up and services of contracted functions by giving specific information to servers, by coordinating the timings of event and to ensure success of each function
• Requisite in advance for casual labour to ensure consistency of service
• Assist in checking all function rooms daily to ensure that light, air-con, carpets and fixtures are in good and proper working conditions
• Follow food and beverage safety and hygiene policies and procedures.
• Lead the service and act as a role model to the team.
• Ensure a flawless service to the highest standards and as required by the department and the hotel.
• Other ad-hoc duties

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English.
• Minimum 2 years’ experience in a similar capacity.
• Diploma in Hospitality or F&B Service.
• Positive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Familiar with HACCP requirements.
• Knowledge of Health and Safety rules and procedures.

Shin Minori Japanese Restaurant

Job Description

Company Overview / Employee Value Proposition

Shin Minori Japanese Restaurant is a restaurant offering quality Japanese food at affordable prices. Shin Minori Japanese Restaurant sources the freshest food from a wide range of suppliers to recreate the flavors of Japan. Diners can choose from an extensive ala-carte Japanese buffet menu, experiencing 5 star treatments at a very affordable price.

The Restaurant Manager is a senior operational leadership role accountable for full-spectrum restaurant performance. This position requires hands-on leadership, strong commercial acumen, and the ability to consistently deliver operational excellence under pressure in a fast-paced Japanese dining environment.

This role is not administrative or supervisory in nature. It demands active floor presence, decisive leadership, and measurable results across service standards, cost controls, staff discipline, and customer satisfaction.

• Take full ownership of daily restaurant operations, including front-of-house, back-of-house coordination, manpower deployment, and service execution

• Enforce strict service standards, SOP compliance, and discipline across all shifts, including peak hours, weekends, and public holidays

• Lead by example on the floor during high-volume service periods, resolving operational bottlenecks and customer issues in real time

• Maintain uncompromising standards in food quality, hygiene, sanitation, and workplace safety in line with regulatory requirements

• Implement cost control measures across inventory, wastage, manpower efficiency, and procurement, with accountability for P&L-related outcomes

• Conduct regular vendor evaluation, sourcing, and negotiation to ensure consistent supply quality and cost competitiveness

• Prepare accurate daily, weekly, and monthly operational, manpower, and inventory reports for senior management review

• Recruit, train, assess, and develop staff to meet clearly defined performance benchmarks; underperformance must be addressed decisively

• Drive a results-oriented culture focused on accountability, consistency, and continuous improvement

• Proactively identify operational gaps and implement corrective actions without reliance on senior management intervention

• Demonstrated ability to manage high customer volumes without service degradation

• Proven track record in enforcing standards and managing difficult staff or customer situations professionally

• Ability to work extended hours when operationally required, including split shifts and peak periods

• Strong resilience under pressure and willingness to be hands-on rather than delegative

• Clear understanding that this is a performance-driven role with measurable expectations

• Minimum 10 -12 years of relevant experience in full-service F&B operations, with at least 5 years in a managerial or leadership capacity

• Prior experience in Japanese cuisine or Japanese restaurant operations is strongly preferred

• Strong command of operational systems, manpower planning, inventory control, and service workflow design

• Excellent leadership, conflict management, and decision-making skills

• High level of discipline, accountability, and attention to detail

• Comfortable working in a structured, high-expectation environment with minimal supervision

• Results-oriented and operationally grounded

• Mature, firm, and fair leadership style

• High stress tolerance and strong work ethic

• Willingness to be evaluated based on outcomes, not effort