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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.

Manpower Services (Hong Kong) Limited

Job Description

Sommelier – Fine Dining Restaurant

Are you passionate about wine and luxury dining? Our client, a prestigious fine dining restaurant in Hong Kong, is seeking an experienced Sommelier to join their award-winning team. If you are a certified wine expert with a flair for customer service and a love for creating memorable experiences, this is the perfect opportunity for you!

• Join a renowned fine dining restaurant in HK
• Lead wine programs and educate staff on premium wine selections.
• Attractive salary package: HKD 35k + incentive.

• Advise guests on wine selections and promote premium products to enhance dining experiences.
• Collaborate with the Restaurant Manager and Chef de Cuisine on beverage promotions and cost-effective strategies.
• Organize wine dinners, masterclasses, and special events.
• Lead training for the restaurant and bar team on wine knowledge and upselling techniques.
• Manage and audit wine lists, cellars, and inventory.

• Competitive salary: HKD 35k + incentive
• Career development opportunities in a dynamic and prestigious environment.

• Certified Sommelier (WSET Level 2 or 3 or equivalent).
• 2+ years of experience in a fine dining or luxury environment.
• Strong knowledge of international wines and sales trends.

Marriott International

Job Description

Marriott International

Job Description

Marriott International

Job Description

Dempsey Executive Search

Job Description

Regional Beverage Innovation Trainer – Davao City, Davao del Sur
Salary: Php 25,000 – 30,000 per month (negotiable)
Job Category: Training / Food & Beverage
Job Level: Entry-Level to Mid-Level

Qualifications:

Creative thinker with interest in beverage trends

Experienced in barista techniques and coffee preparation

Skilled in training delivery and content creation

Bachelor’s degree in Culinary Arts, Hospitality, or related field preferred

Barista certifications such as SCA are a plus

Dempsey Resource Management Inc.

Job Description

Role Overview: This role starts with a 3-month training in Manila at our main office, after which to be assigned to one of our distribution partner locations in Cebu and Davao.

Requirements:
• A creative thinker with a strong interest in beverages, trends, and customer engagement.
• Experienced in coffee preparation, brewing methods, and advanced barista techniques.
• Skilled in delivering training programs and crafting engaging content like modules and videos.
• A team player with excellent communication and presentation skills.

Preferred Qualifications:
• Bachelor’s degree in Culinary Arts, Hospitality, or a related field (or equivalent experience).
• Proven barista experience with certifications like SCA Barista Skills (a plus).
• Instructional or training experience in the food and beverage industry.

PERSOLKELLY Singapore Pte Ltd (Formerly Kelly Services Singapore Pte Ltd)

Job Description

Job Details:

Location: Jurong East

Working Schedule:

• 6-day work week, including weekends and PH (schedule assigned by your manager)

• Working hours would be staggered, from as early as 5.00am to latest 9pm.

Key Responsibilities:

• To oversee Dishing and Assembly Operations

• Ensure that dishing activities are carried out in accordance to the standard operating procedures

• Ensure that all special requests are properly arranged and catered to meet patients’ needs

• Adhere to food hygiene and MUIS standard

Requirements:

• Minimum N Level

• Possess certification in Basic Food Hygiene

• Good knowledge in Electronic Meal Ordering System

Interested candidate please click "APPLY" to begin your job search journey and submit your CV directly through the official PERSOLKELLY job application platform - GO Mobile.

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

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its local and overseas subsidiaries and affiliates to collect, use and disclose your personal data to prospective employers/companies based in any country for purposes of evaluating suitability for employment, conducting reference checks, administering employment related services, complying with Government’s health advisories and such other purposes stated in our privacy policy. Our full privacy policy is available at https://www.persolkelly.com.sg/policies.  If you wish to withdraw your consent, please drop us an dataprotection@persolkelly.com) to let us know. Please feel free to contact us if you have any queries

PERSOLKELLY Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394• Reg No: R1440784 (Foo May Cheng)

The Platform Collective Pte. Ltd

Job Description

Company Profile:

The doors are opening — and the runway’s long.

Come be part of a QSR team that’s just getting started, with plenty of space to grow alongside us.

At The Platform Collective, we’re known for building food concepts that connect — from the beloved Champion Bolo Bun to our past project Dickson Nasi Lemak. Now, for the first time, we’re expanding into the Quick Service Restaurant (QSR) space — and we’re looking for team members to help shape this next chapter.

As part of our opening team, you’ll be there from day one: laying foundations, refining operations, and creating memorable everyday moments for our guests. If you're dependable, proactive, and excited to grow with an ambitious team — we’d love to meet you.

Every great food story starts with a team committed to doing things well.

Come build it with us.

Job Description for:

·        Food & Beverage (F&B) Supervisor

Key Responsibilities:

1. Daily Operations & Store Maintenance

• Support the Store Manager in executing opening and closing procedures.

• Ensure daily tasks are completed efficiently, including cleanliness checks, stock replenishment, and store organization.

• Monitor food safety, hygiene, and sanitation practices on the floor and in food prep areas.

• Assist in managing inventory and report supply needs to management.

2. Customer Service

• Act as a point of contact for customer issues or complaints during shifts.

• Support and train team members in delivering outstanding service.

• Monitor customer satisfaction and escalate concerns to the Store Manager as needed.

3. Team Supervision

• Supervise frontline team members during shifts, ensuring proper task delegation and productivity.

• Assist with onboarding and training of new employees.

• Motivate staff and ensure adherence to company policies and service standards.

• Provide on-the-spot coaching and feedback.

4. Financial & Sales Support

• Assist in achieving daily sales targets and promoting up-selling techniques among staff.

• Monitor transaction processes and support POS troubleshooting.

• Ensure cash handling and register balancing procedures are followed correctly.

5. Quality Assurance

• Conduct regular checks to ensure food and beverage items meet company standards.

• Ensure visual merchandising and display areas are consistently presented according to guidelines.

• Participate in internal audits and report issues to the Store Manager.

6. Promotions & Store Initiatives

• Support the implementation of promotions and seasonal offerings on the floor.

• Encourage team participation in achieving promotional goals.

• Assist in managing social media content and gathering customer feedback for marketing purposes.

Requirements:

• Minimum of 2-3 years in a supervisory or team lead role within the F&B or retail industry.

• Strong leadership and communication skills.

• Customer-focused with excellent interpersonal skills.

• Ability to multitask

• Basic understanding of inventory and cash management.

• Familiarity with food safety and hygiene standards.

• Must be willing to work a flexible schedule including weekends, holidays, and evening shifts.

We regret to inform you that only shortlisted candidates will be contacted.

Marriott International

Job Description

Inter Island Manpower Pte Ltd

Job Description

Job Responsibilities:

• Attend daily briefing and ensure all job assignment duly carried out

• Greet and bid farewell to guests in a professional and warm manner

• Carry out suggestive selling

• Assist Restaurant Manager to ensure a smooth operation

• Ensure that all tables, chairs and operating equipment are clean and ready for service

• Respond proactively to guest queries and ensure appropriate action is taken in a timely fashion

• Assist cashier in preparing and presenting bill

• Read the outlet logbook daily to be informed of all information

• Maintain a high standard of personal grooming and portray a professional image at all times

• Any adhoc duties assigned by the Restaurant Manager

Job Requirements:

• Service-oriented team player with excellent interpersonal and communication skills

• Able to multi-task and work under pressure in a fast pace environment

• Communicates with fluency in English

Registration number: R1216462

Inter Island Manpower Pte Ltd (Co Reg: 200810144N/ EA License: 08C3527)

Please send your updated resume by clicking "Apply". Only shortlisted candidates will be notified

Westin Hotels & Resorts

Job Description

Hilton

Job Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. 

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.  

The Bartender is concerned with the efficient and professional service of food and beverages, while ensuring guests receive optimum service in accordance with the standards, policies and procedures of the hotel and Hilton. 

What will I be doing?  

As the Mixlogist,  you will be responsible for performing the following tasks to the highest standards: 

• Maintain a high customer service focus by approaching your job with the customers always in mind. 

• Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. 

• Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel. 

• Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel. 

• Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. 

• Serve beverages and / or food to guests in a friendly, courteous and timely and manner, resulting in guest satisfaction.  

• Prepare beverages for other servers to serve to guests, and act as the cashier for the lounge. 

• Confidently knowing the beverage menu contents and able to explain them in detail to guests. 

• Maintain proper and adequate set-up of the bar on a daily basis, including requisitioning and stocking of all beer, wine, spirits, paper products, straws and stirrers, condiments and produce based on projections from the daily functions sheet. 

• Responsible for maintaining stock, cutting, and storing of all fresh fruit and vegetable garnishes, juices and other perishables daily to ensure product quality.  

• Greet guests in a courteous and friendly manner, promote and document orders for drinks.  

• Mix, garnish and present drinks using standard ingredient recipes and practice prudent portion control. 

• Check guests for proper identification, detect and act upon guest inebriation as trained, demonstrating knowledge of liquor laws. 

• Input orders into the register at the point of sale and create a check for each guest, including those served by other beverage servers, to maintain accountability of all beverages served. 

• Receive cash from guests, return any change needed, verify validity of charges, record charges, and ensure that vouchers are properly executed in order to balance all cash. 

• Lock up and store all beverage, food and other equipment, depositing cash drops and secure bank. 

• Complete checklists on product knowledge. 

• Know menu items of all other outlets to recommend guests to other outlets. 

• Confidently know opening hours of all restaurants and hotel outlets. 

• Recommend other restaurants and city attractions to hotel guests. 

• Follow-up on any guest questions or queries immediately and if you don’t know the answer, check with your Manager. 

• Ensure that all service procedures are carried out to the standards required. 

• Make sure that all areas are cleaned and maintained in accordance with operating procedures. 

• Take personal responsibility for the service experience of all guests in your designated area. 

• Smile and greet all guests as they enter and exit the restaurant, even if they are not designated to your section. 

• Give guest service the highest priority. 

• Display professional behaviour at all times. 

• Avoid offensive or impolite language. 

• Report any accidents / incidents to the Supervisor / Assistant Manager / Manager. 

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

• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

What are we looking for? 

A Mixologist serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: 

• Senior High School education or specialty in Hospitality. 

• 1-2 years in a managerial position in a 4 / 5-star category hotel. 

• Good English skills to meet business needs. 

• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance. 

• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you. 

• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals. 

• Must have basic knowledge of food and beverage preparation and service of various alcohol. 

• Able to remember, recite and promote the variety of menu items. 

• Open minded and outgoing personality. 

• Willing to work for long hours. 

• Positive attitude.  

What will it be like to work for Hilton? 

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! 

YC Yummy Ventures Corporation

Job Description

Are you passionate about crafting drinks and creating memorable experiences? Looking for a fun and fast-paced environment to sharpen your mixology skills?

The Sanctuary Café and Bar is a vibrant and growing space under YC Yummy Ventures Corporation, and we’re looking for Bartenders to join our expanding team!

🌟 Why Join Us?

✨ Work in a lively and welcoming atmosphere that values creativity and energy.
✨ Gain hands-on experience in bartending and mixology.
✨ Be part of a supportive, passionate, and growth-driven team.
✨ Contribute to a unique café-bar concept that blends coffee culture and nightlife.

Your Role:

• Assist the bartender in preparing and serving a wide range of beverages.

• Keep the bar area clean, well organized, and fully stocked.

• Provide friendly, attentive customer service and offer drink recommendations.

• Mix and prepare cocktails and beverages following standard recipes.

• Adhere to safety and sanitation standards at all times.

• Take on additional tasks as needed - we’re all about teamwork!

What We're Looking For:

• Knowledge of mixology -- training or certification required.

• Previous bartending or bar support experience is a strong advantage.

• A positive attitude, willingness to learn, and eagerness to grow in the craft.

• Available to work holidays, weekends, and late night shifts.

• Must be able to work onsite in Maginhawa, Diliman, Quezon City.

This is your chance to grow with one of the most exciting café-bar concepts in the city.
Whether you're starting out in mixology or looking to build on your bartending foundation, we offer the perfect space to thrive.

📩 Apply now and let’s shake things up -- together!

SUTL Marina Development Pte Ltd

Job Description

Responsibilities:

• Assist customers to their tables.
• Explain how various menu items are prepared, describing ingredients and cooking methods.
• Inform customers of daily specials.
• Prepare checks that itemise total meal costs and sales taxes.
• Present menus to patrons and answer questions about menu items, making recommendations upon request.
• Remove dishes and glasses from tables or counters, and taking them to the appropriate area.
• Serve food and/or beverages to patrons; prepare and serve speciality dishes at tables as required.
• Stock service areas with supplies such as coffee, food, tableware, and linens.
• Do side duties as assigned on a daily basis by the Restaurant Manager or Shift Leader.

Requirements:

• Able to work on weekends and Public Holidays.
• Should possess preferably N/O Levels.

SEONGGONG PRESTIGE PTE. LTD.

Job Description

1. Services (Front of House):

· Responsible for setting-up and handling work station(s) assigned.

· Be attentive to guests’ request efficiently and effectively.

· Serve food & beverages in accordance to Restaurant and regulatory standards.

· Ensure cleanliness and work order in compliance with standards at all times.

· Ensure all used plates and cutleries on the dining tables are being cleared once the guests left the restaurant.

· Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

· Attend to guests’ queries, feedback and complaint timely & professionally.

2. Kitchen (Back of House):

• Responsible for preparing, cooking and presenting quality cooked safe products to our guests.

• Prepare food orders accordance to the standard recipes, portion controls and presentation specification as set by the Company.

• Ensure all kitchen equipment are well maintained at all time.

• Ensure all stocks and ingredients are restocks/sufficient.

• Adhere to all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooking requirements and handling techniques.

3. People Management:

· Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

· Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience.

· Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

· Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

· Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

· Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

· Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Sales Building Management:

· Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

· Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

5. Workplace Safety & Security:

· Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

· Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

· Ensure all workplace safety policies procedures are maintained and adhered to at all times.

· Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

· Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

· Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

· Perform any other additional responsibilities as assigned by Restaurant Manager.

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

SEONGGONG PRESTIGE PTE. LTD.

Job Description

1. Daily Operations & Customer Handling:

● Responsible for the overall financial & business performance of the restaurant.

● Monitor the performance standards of raw & finished product quality, service speed and quality, cleanliness and sanitation.

● Measures external guest’s satisfaction and executes plan to improve their satisfaction and increase their loyalty.

● Effectively schedules work shift according to Floor Positioning Guide (FPG) to meet operations needs and optimize manpower utilization.

● Responsible for compliance of work and service standards, food preparation, hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Organization and the relevant regulatory requirements.

● Oversee the implementation of in-restaurant procedures for new products and services.

● Use proper security and verification procedures when handing deposits and the contents of the safe.

● Ensure all restaurant business & people related documents are maintained and recorded appropriately for future reference.

● Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement.

● Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

2. Sales Building and Cost Management:

● Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

● Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

● Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.

● Accurately projects and controls all P&L line items.

3. People Management:

● Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

● Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience. Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

● Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

● Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

● Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

● Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Food Safety / Sanitation:

● Enforce and manages all food safety and sanitation requirement and practices as per company standard and statutory requirements.

● Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation.

● Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.

5. Workplace Safety & Security:

● Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

● Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

● Ensure all workplace safety policies procedures are maintained and adhered to at all times.

● Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

● Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

● Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

● Perform any other additional responsibilities as assigned by General Manager of Operation

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

Seorae Korean Charcoal BBQ

Job Description

1. Daily Operations & Customer Handling:

● Responsible for the overall financial & business performance of the restaurant.

● Monitor the performance standards of raw & finished product quality, service speed and quality, cleanliness and sanitation.

● Measures external guest’s satisfaction and executes plan to improve their satisfaction and increase their loyalty.

● Effectively schedules work shift according to Floor Positioning Guide (FPG) to meet operations needs and optimize manpower utilization.

● Responsible for compliance of work and service standards, food preparation, hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Organization and the relevant regulatory requirements.

● Oversee the implementation of in-restaurant procedures for new products and services.

● Use proper security and verification procedures when handing deposits and the contents of the safe.

● Ensure all restaurant business & people related documents are maintained and recorded appropriately for future reference.

● Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement.

● Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

2. Sales Building and Cost Management:

● Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

● Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

● Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.

● Accurately projects and controls all P&L line items.

3. People Management:

● Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

● Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience. Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

● Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

● Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

● Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

● Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Food Safety / Sanitation:

● Enforce and manages all food safety and sanitation requirement and practices as per company standard and statutory requirements.

● Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation.

● Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.

5. Workplace Safety & Security:

● Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

● Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

● Ensure all workplace safety policies procedures are maintained and adhered to at all times.

● Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

● Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

● Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

● Perform any other additional responsibilities as assigned by General Manager of Operations

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

Seorae Korean Charcoal BBQ

Job Description

1. Services (Front of House):

· Responsible for setting-up and handling work station(s) assigned.

· Be attentive to guests’ request efficiently and effectively.

· Serve food & beverages in accordance to Restaurant and regulatory standards.

· Ensure cleanliness and work order in compliance with standards at all times.

· Ensure all used plates and cutleries on the dining tables are being cleared once the guests left the restaurant.

· Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

· Attend to guests’ queries, feedback and complaint timely & professionally.

2. Kitchen (Back of House):

• Responsible for preparing, cooking and presenting quality cooked safe products to our guests.

• Prepare food orders accordance to the standard recipes, portion controls and presentation specification as set by the Company.

• Ensure all kitchen equipment are well maintained at all time.

• Ensure all stocks and ingredients are restocks/sufficient.

• Adhere to all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooking requirements and handling techniques.

3. People Management:

· Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

· Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience.

· Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

· Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

· Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

· Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

· Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Sales Building Management:

· Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

· Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

5. Workplace Safety & Security:

· Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

· Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

· Ensure all workplace safety policies procedures are maintained and adhered to at all times.

· Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

· Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

· Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

· Perform any other additional responsibilities as assigned by Restaurant Manager.

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

VIOLET OON INC PTE LTD

Job Description

Main Job Tasks and Responsibilities

• The Assistant Restaurant Manager is responsible for all aspects of assigned outlet operations as well as financial performance.
• Ensures that all duties are carried out to serve all Customers to full satisfaction, including preparation of the outlet for services and maintaining the outlet in a clean and tidy condition
• He or She must must be able to:
• Sales oriented and ability to lead team to achieve sales targets
• Display initiative, leadership qualities and ability to motivate oneself and team
• Builds relationships with regular guests together with the Restaurant Managers and understands their requirements and establish and maintain active interaction with all guests to ensure total satisfaction
• Coordinate all Reservations to ensure optimum capacity
• Must be able to take full ownership and responsibility of the assigned outlet and ensure smooth service flow with the team

Skills and Requirements:

• At least 3 years experience in the management of a restaurant or F&B service operation
• Friendly and outgoing personality
• Team player
  
  Exciting Benefits Await You:
• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

SUMAC CONCEPTS PTE. LTD.

Job Description

We are looking for a Restaurant Assistant Manager to ensure all daily activities run smoothly and efficiently.

Restaurant Assistant Manager responsibilities include ordering kitchen utensils and equipment based on our needs, managing contracts and payroll and supervising restaurant staff performance. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays.

Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests.

• Research new wholesale food suppliers and negotiate prices
• Calculate future needs in kitchenware and equipment and place orders, as needed
• Manage and store vendors’ contracts and invoices
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules
• Process payroll for all restaurant staff
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep detailed records of daily, weekly and monthly costs and revenues
• Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)
• Monitor compliance with safety and hygiene regulations
• Gather guests’ feedback and recommend improvements to our menus

• Work experience as a Restaurant Assistant Manager or similar role in the hospitality industry
• Familiarity with restaurant management software
• Good math and reporting skills
• Customer service attitude
• Communication and team management abilities
• Availability to work within opening hours (e.g. evenings, holidays, weekends)
• Certification in hospitality is a plus

AS WHITE GLOBAL (THAILAND) LTD.

Job Description

Key Responsibilities

• Manage inventory counting, accuracy checks, and reconciliation with clients/systems.

• Oversee inbound stock control and storage according to SOPs.

• Implement process improvements to reduce inventory costs and maximize working capital.

• Monitor and analyze SKUs, shelf life, and dead stock.

• Ensure accurate system transactions (SAP) and handle write-offs.

• Lead damage and variance management, working with finance for recovery.

• Develop SOPs and train staff on compliance and best practices.

• Provide regular inventory performance reports (cycle count, throughput, damages, aging stock, etc.)

Qualifications

• Bachelor’s degree in a related field

• 5–8 years of inventory/warehouse experience from 3PL

• Strong leadership and communication skills

• Experience with WMS (preferably SAP) and demand planning

• Fluent in English; proficient in MS Office

Madi Paidi Bangkok Autograph Collection

Job Description

Ristorante Bigoli

Job Description

Job description

• Assists the Restaurant Management Team in handling day to day restaurant operations.

• Leads and coaches Restaurant Team Members in daily functions.

• Provides leadership for responses to in-store emergencies or challenges.

• Candidate must be a graduate of any four-year course in Hotel and Restaurant Management, Business Management, Business Administration, Marketing or any business related course.

• Candidate must have excellent communication skills, customer service orientation and leadership qualities.

• Knowledgeable in creation of Profit and Loss report.

• Candidate must be willing to work on a flexible schedule.

Inter Island Manpower Pte Ltd

Job Description

Job Responsibilities:

• Manage day-to-day operations of the restaurant, including opening and closing procedures

• Supervise and train service crew, providing guidance and support to maintain excellent service standards.

• Monitor team performance, conduct regular evaluations, and implement training programs to improve efficiency and customer satisfaction.

• Oversee food preparation and presentation, ensuring compliance with recipes and quality standards.

• Maintain inventory levels, place orders, and coordinate with suppliers to ensure timely deliveries.

Job Requirement:

• Minimum of 1-2 years of experience in the F&B industry.

• Proven track record of achieving sales targets and maintaining high standards of customer service.

• Strong leadership skills, with the ability to motivate and inspire a team.

• Excellent communication and interpersonal skills to foster a positive work environment.

• Proficient in inventory management, cost control, and financial analysis.

• Knowledge of food safety and health regulations.

• Flexibility to work in a fast-paced environment, including weekends and evenings.

Thong Yie Sze (EA Personnel Registration No: R1112981)

Inter Island Manpower Pte Ltd (Co Reg: 200810144N/ EA License: 08C3527)

Please send your updated resume by clicking "Apply". Only shortlisted candidates will be notified

Orchard Hotel Singapore

Job Description

Director of F&B (Operations)

Reporting to the General Manager, the incumbent shall be responsible to:-

• Lead and supervise operations of all F&B outlets including restaurants, bars and banquet event catering.

• Develop, implement, and monitor operational systems and processes to ensure efficient and timely completion of tasks.

• Work closely with section/department heads to set departmental goals, budgets, and performance metrics.

• Analyze data and reports to identify areas for improvement and implement cost-saving initiatives.

• Ensure adherence to brand standards, safety protocols, and guest service excellence. To work with the Outlet Managers, Banquet Operation Manager and respective Head Chefs to take corrective action where necessary.

• Oversee staff recruitment, training, and development to create a highly motivated and engaged team.

• To conduct frequent and thorough kitchen inspections together with the Executive Chef to ensure smooth Food & Beverage operations.

• To frequently taste food and beverage in all outlets and be demanding and critical when it comes to food and beverage quality and consistency.

• To communicate daily with the Executive Chef to ensure that the buffet displays are of the highest quality and visually appealing.

• To focus on upselling program to optimize revenue in all outlets.

• Maintain positive relationships with vendors and suppliers to secure the best possible rates and services.

• Respond to guest inquiries and complaints promptly and professionally, working to resolve issues and ensure guest satisfaction.

• Stay abreast of industry trends and best practices, implementing innovative strategies to improve hotel operations.

• Prepare reports for senior management on the hotel's performance and identify areas for improvement.

Requirements:

• At least 5 years’ relevant experience with a proven track record in similar capacity

• A degree in Hotel Management or equivalent professional qualifications

• Self-driven, excellent communication, organization and leadership skills

• Strong business and financial acumen to drive revenue

• Strong cost management, analytical and conceptualization skills

• Well updated and connected with the relevant authorities in the F&B arena and statues relating to Food Safety and Management.

Good Job Creations (Singapore) Pte Ltd

Job Description

[Job ID: 987993]
Responsibilities:

• Management of store operations
• Able to lead and manage restaurant staff
• Management of cash register closing, sales payment, and sales management for the two outlets
• Order management of food ingredients and consumables
• Other staff's shift management
• Handling customer inquiries and complaints
• Hiring, interviewing, and performance evaluation of staff
• Reporting, communication, and consultation to the headquarters/headquarters in Japan
• Posting on social networking sites and managing operations
• Menu development

• Min 3 years of Area Manager experience within the F&B industry
• Proficiency in Japanese to communicate with Japan HQ
• Experience working in a Japanese restaurant in Singapore or a restaurant in Japan

AM I ADDICTED PTE. LTD.

Job Description

Responsibilities

• Work closely with the Asst. Manager and Manager for the smooth operations of floor assigned
• Supervise opening and closing operations ensure standard protocols are followed
• Respond promptly to customer complaints/concerns and suggest solutions to resolve complaints
• Interact positively with customers, ensure customer satisfaction, solicit feedback from customers concerning food and service in the outlet
• Supervise and maintain cleanliness of the outlet
• Ensure compliance with safety and sanitation regulations

Qualifications & Requirements

• Bachelor's Degree in Hospitality / Retail Management or any related field
• Proven supervisory work experience in a hotel or restaurant set up (minimum of 1 years of experience)
• Strong leadership skills
• Excellent communication skills
• Customer service oriented

AM I ADDICTED PTE. LTD.

Job Description

Responsibilities

• Ensures that guests have a pleasant and memorable dining experience
• Monitors setup, maintenance, cleanliness and safety of Dining areas
• To answer questions regarding menu and assist with menu selections
• Supervises and trains the Staff to standards of excellence
• Complete opening and closing duties/checklists in a timely fashion.
• Coordinate food service between kitchen and dining staff.
• Check with guests to ensure satisfaction with each food course and beverages.
• Present an accurate final bill to guests and process payment.
• Any other duties related to food and beverage service assigned by the manager.

Qualifications & Requirements

• Good communication, spoken and written skills
• Excellent guest service skills.
• Customer service skills, able to positively interact with guests.

Avenue K

Job Description

Responsibilities

• Work closely with the Asst. Manager and Manager for the smooth operations of floor assigned
• Supervise opening and closing operations ensure standard protocols are followed
• Respond promptly to customer complaints/concerns and suggest solutions to resolve complaints
• Interact positively with customers, ensure customer satisfaction, solicit feedback from customers concerning food and service in the outlet
• Supervise and maintain cleanliness of the outlet
• Ensure compliance with safety and sanitation regulations

Qualifications & Requirements

• Bachelor's Degree in Hospitality / Retail Management or any related field
• Proven supervisory work experience in a hotel or restaurant set up (minimum of 1 years of experience)
• Strong leadership skills
• Excellent communication skills
• Customer service oriented

MODU K PTE. LTD.

Job Description

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

MODU K PTE. LTD.

Job Description

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Avenue K

Job Description

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Avenue K

Job Description

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Marriott International

Job Description

PERSOLKELLY HR Services Recruitment (Thailand) Co., Ltd.

Job Description

Location: Huaykwang, Bangkok (MRT Rama 9)

Working Hour: Mon - Fri, 9.00 - 18.00

Responsibilities:

• Lead the development and continuous refinement of the regional property strategy to align with overarching company objectives.

• Identify and assess strategic site opportunities to support business expansion and long-term growth.

• Direct high-level lease negotiations and commercial terms to ensure favorable outcomes for the company.

• Oversee the preparation and presentation of investment proposals, including financial modeling and risk analysis for executive approval.

• Collaborate with legal, finance, and executive teams to finalize complex lease and property agreements.

• Build and maintain strong relationships with landlords, serving as the senior point of contact for all lease matters.

• Drive portfolio optimization through proactive lease renewals, site closures, and performance reviews.

• Provide strategic leadership on new site openings, ensuring cross-functional alignment and timely execution.

• Monitor and evaluate property performance metrics, proposing improvements to maximize ROI and operational efficiency.

• Stay abreast of market developments, industry trends, and regulatory updates to inform decision-making.

• Cultivate and manage a robust network of brokers, developers, and other key industry stakeholders.

Requirements:

• Bachelor’s degree in Real Estate, Business, or a related field; master’s preferred

• 12+ years of real estate experience, including 3+ years in leadership roles (e.g., Site Acquisition, Location Development, Expansion)

• Strong background in F&B retail is highly preferred

• Proven experience in branch expansion and site development

• Skilled in real estate negotiations and lease management

• Solid understanding of real estate law and asset management

• Strong project and stakeholder management skills

• Fluent in English; proficiency in Chinese is a plus

PERSOLKELLY HR Services Recruitment (Thailand) Co., Ltd. 

บริษัทจัดหางานเพอร์ซอลเคลลี่เอชอาร์เซอร์วิสเซส (ประเทศไทย) จากัด 

Chayangkoon Arunchaiwat (Toon)

M (+66) 90 319 9976

21st Floor, Bangkok City Tower, Unit 2101-02, 179 South Sathorn Road, Thungmahamek, Sathorn, Bangkok 10120 Thailand 

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

Private Advertiser

Job Description

• Bachelor / Diploma in Engineering ( Machinery or Civil ), late 25 or early 37 years old.

• Shoud have experience 3 years as Maintenance Supevisor in Restaurant or Food and beverage industry, either for Equipment, M/E or Civil.

• Person with integrity and strong leadership who has strong control of both internal and outsourcing's works

• Have own motorcycle and willing to mobile around Jabodetabek.

• Willing to work based on 5 days/week with possibility controlling maintenance job after office hour.

• Attractive compensation will be offer including performance bonus

M Social Hotel Phuket

Job Description

Amari Hotels and Resorts Co., Ltd.

Job Description

Shangri-La's Boracay Resort & Spa

Job Description

INTERACTIVE MULTI-PURPOSE COOPERATIVE

Job Description

What you'll be doing

• Supervise and coordinate the daily activities of the food and beverage team, including servers, bartenders, and kitchen staff

• Ensure high standards of food and beverage quality, presentation, and service

• Monitor inventory levels, place orders, and manage stock control to minimise waste and maximise profitability

• Assist in the development and implementation of marketing strategies to drive revenue and increase customer satisfaction

• Handle customer complaints and concerns in a professional and timely manner

• Provide training and development opportunities for the F&B team to enhance their skills and knowledge

• Collaborate with other departments to ensure seamless operations and a positive guest experience

• Maintain compliance with all relevant health, safety, and legal regulations

What we're looking for

• Minimum 1 year of experience in a supervisory role within the food and beverage industry

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

• Excellent customer service orientation and problem-solving abilities

• Proficient in inventory management, cost control, and financial reporting

• Knowledge of food and beverage trends, menu development, and promotional strategies

• Excellent communication, interpersonal, and organisational skills

• Flexible and adaptable to changing business needs

Mandai Resorts Pte. Ltd.

Job Description

Main Duties and Responsibilities

We are seeking a highly motivated and experienced Director of Food & Beverage to manage all front-of-house F&B service functions at the resort. This role will focus on service excellence, guest engagement, and operational efficiencies across all restaurants, banqueting, and in-room dining — working in close partnership with the culinary team.

Key Responsibilities

• Lead all F&B service teams to ensure consistently outstanding guest service and seamless dining experiences.

• Oversee service operations across all outlets, including specialty restaurants, all-day dining, in-room dining, and banqueting.

• Establish and uphold service standards, SOPs, and training programs in alignment with Banyan’s hospitality benchmarks and the resort's brand values.

• Collaborate with the culinary team to ensure smooth coordination between front- and back-of-house operations.

• Drive continuous improvement in guest satisfaction scores, feedback management, and team performance.

• Develop and mentor F&B managers and service staff to foster a culture of excellence, hospitality, and environmental mindfulness.

• Monitor daily operations, staffing levels, and guest flow to ensure efficiency and responsiveness.

• Manage the F&B service budget, labour planning, and inventory control with a focus on operational efficiency.

• Ensure compliance with all health, safety, and licensing requirements.

• Coordinate closely with events, marketing, and wellness teams to deliver bespoke and experiential dining services that complement resort programming.

Job Requirements

• Degree or Diploma in Food and Beverage and/or Hospitality Management or an equivalent professional qualification in a related field.

• At least 8 to 10 years’ experience in a similar capacity, preferably in the hospitality industry, with a minimum of 5 years in a senior leadership role.

• Strong understanding of high-end service delivery across multiple F&B formats (e.g., fine dining, casual, events, IRD).

• Exceptional leadership, communication, and interpersonal skills.

• Experience in resorts, eco-tourism, or lifestyle hospitality brands preferred.

• Strong leadership and interpersonal skills.

• Ability to work under pressure and in a fast-paced environment.

Paper Plane Project Co., Ltd.

Job Description

1. Daily Operations:

- Check that all F&B tasks are done correctly.

- Write and update simple work instructions (SOPs).

2. Cost Control:

- Track food and drink costs to meet company targets.

- Find ways to save money without lowering quality.

3. Supplier Management:

- Talk to suppliers to get the best prices.

- Compare prices and choose the best deals.

4. Help F&B Director

- Support F&B Director on both work-related and non work topics

Resortlife Co., Ltd.

Job Description

Position Purpose

 1.    Oversees and directs all aspect of restaurant operation under the direction of the Director of Food and Beverage or his/her delegate, and within the limits of established Policies and Procedures.

 2.    Organized and Supervise the Restaurant operation to ensure maximum guest satisfaction and contribution to the achievement of maximum business and profit. To ensure that the policies procedures and set performance standards of Outrigger are maintained.

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

Key responsibilities

 1.    To manage the outlets as a profitable unit and assuming responsibility for all revenue and expenses.

2.    To maximize profitability of the restaurant by increasing turnover (revenue and cover) as a first priority and controlling cost as a second priority.

3.    To establish guest service standards, which meet the needs of the target market and which are in line with the operating concept of the restaurant.

4.    To ensure that all operating standards comply with the company and hotel policies and procedures and standards.

 5.    Controls and analyzes, on an on-going basis, the level of the following:

     a.         Sales

     b.       Costs

     c.       Quality and presentation of food and beverage products

     d.       Service standard

     e.       Condition and cleanliness of facilities and equipment

     f.       Quality of entertainment

     g.       Guest satisfaction

     h.       Marketing

6.    To write and update the departmental Operating Guideline.

7.    To spend most of his time “ON THE FLOOR“ monitoring Service and F & B standards in his outlet. To work with the Chef de Cuisine to take corrective action where necessary.

8.    Recommends promotion or / and terminations to the AFB , DFB

9.    Conducts daily pre-meal briefing for all the service staff, in order to communicate information and training needs.

10. Inspect side stations, tables, floor, etc … before each meal period in regard to cleanliness and sticks.

11. Coordinates with Stewarding Dept. in regard to cleaning schedule and inventory.

12. To identify, in conjunction with AFB, DFB, market needs and trends.

13. To monitor and analyze the menus and product of competitive restaurant.

 14. To assist the Chef de Cuisine in developing menus, specials and buffet

(where applicable).

15. To plan and implement an effective sales and promotion activities in the restaurant.

16. To provide the DFB, AFB and with recommendations for the advertising and assist in putting together the advertising brief and attends meeting.

17. To select and recruit employees for the restaurant.

18. To plan and implement effective skill training programs in conjunction with the Training Manager and Department trainers.

19. To maximize employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.

20. To ensure that all employees have complete understanding of the hotel’s employees handbook and adhere the rules and regulations within.

21. To assist in ensuring that all New Employee and Hotel Trainee receive the Hotel and F & B orientation program.

22. To carry out other reasonable duties and responsibilities as assigned.

23. To check the logbook on a daily basis and take corrective action when necessary.

24. To maintain all hotel records and forms as prescribed by hotel management and policies.

25. To ensure a consistently high standard of personal hygiene and grooming as described by the hotel.

26. Familiar with fire-procedures and safety matters and act accordingly in case of occurrence.

 Other

1. To maintain a good rapport and working relationship with staff in the outlet and all other departments.

2. To provide a courteous and professional service at all times.

3. To attend and contribute to all staff meetings and other related activities.

4. To undertake any responsible tasks and secondary duties as assigned by the manager and superior position

5. To attend all training sessions organized by the Department Head or Training Department.

6. To respond to all changes in the department function as dictated by the hotel.

7. To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.

8. To ensure that all employees wearing the correct uniform and name tag at all times.

9. To assist in the training of the employees ensuring that they have the necessary skills to perform their duties with maximum efficiency.

10. To supervise the employees within the department, ensuring that the correct          standards and methods of service are maintained as stated in the department’s Operation Manual.

11. To schedule all staff according to requirements and assists that all employees provided.                     

12. To assist in carrying out, monthly, bi-yearly, yearly inventory of operating equipment.

13. To carry out any other reasonable duties and responsibilities as assigned.

Note

 Regular attendance in conformance with the standards, which may be established from time to time, is essential to successful performance of this position. Hosts with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, hosts may be required to work varying schedules to reflect the business needs of the hotel.

Upon employment, all hosts are required to fully comply with rules and regulation for the safe and efficient operation of the hotel facilities. Hosts who violate Hotel rules and regulations will be subjected to disciplinary action including termination of employment.

Qualification Standards

 Education

 Diploma plus technical certificate or above in related field.

 Experience

 5 years experience from 4 or 5 star properties

 Essential Job Skills

.      Flexibility, imaginative, business minded, hard working and Energetic.

·         Must be team orientated

·         Must be able to demonstrate recent successes in a comparable position

Desirable Job Skills

Gain commitment to action from a range of people Entrepreneurial attitude and approach

Physical Requirements

-Communicates openly and clearly in English  

-Sets high personal performance standards

-Adapts quickly and positively to new situations

-Confidence in representing the hotel both internally and  externally

Resortlife Co., Ltd.

Job Description

Position Purpose

1.    Responsible for the management and achievement of profit for all food and beverage operations in the hotel including restaurants, bars, kitchen operations, catering and banquet operations and ensuring maximum guest satisfaction in consistent with Standard, trough planning, organizing, directing and controlling the Food and Beverage Operation and administration.

2.    Develop the food and beverage strategy in order to provide innovative and exciting guest experiences that meet the business objectives.

3.    Eliminate or add items to list, utilizing experience and knowledge of facility operations. Inspects food service facilities to ensure that equipment and outlets meet TLR and local health laws.

4.    Analyze information concerning facility operation, such as daily food sales, guest projections, and labor costs to prepare budget and to maintain cost control of resort food and beverage operations, using and following standard business procedures. Inspects and tastes prepared foods to maintain quality standards and sanitation regulations.

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

Key responsibilities

1.    Oversee the management of restaurants, bars and outlets

2.    Oversee the management of catering operations

3.    Oversee the management of banquet operations

4.    Communicate regularly with food and beverage hosts and conduct effective host briefings

5.    Co-ordinate the organizational and administrative functions in all areas of the Food and Beverage Department to ensure delivery of the strategy and compliance with the hotel's standards.

6.    Provide a professional, advisory and executive support service to the Resident Manager and General Manager to assist in meeting strategic goals

7.    Ensure that each F & B outlet and banquet is managed successfully as profitable outlets.

8.    Ensure that each outlet is managed by a management Team (Outlet Manager – and Chef de Cuisine) who are accountable for their profitability.

9.    Set, in close conjunction with each Management team, annual operating budgets, which will form part of business plan.

10. Monitor the activities and trends of competitor hotels, restaurants and bars and keep up to date with international trends in order to ensure the competitive advantage of the hotel.

11. Monitor all cost and recommend / institute measures to control them.

12. Set and control with the General Manager, Resort Manager, Finance Controller and Director of Human resources and Training, any incentive scheme for the Outlet Management Team or other Food and Beverage Heads of Department.

13. Ensure that all the outlets and banquet is managed efficiently according to the established concept statement.

14. Ensure that all department operational Guideline are prepared and updated.

15. Present the F & B department on hotel’s Executive Committee.

16. Assist in recruiting and selecting F & B Heads of Department (Outlet / Assistant Manager) who are able to work within the Management Philosophy.

17. Monitor service and F & B standards in all outlets and banquets. To work with Outlet Manager, banquet and respective Chef de Cuisine to take corrective action where necessary.

18. Personally and frequently verify that guests in the hotel are receiving the best possible service available in order to make continuous improvement.

19. Handle guest complaints, request and inquiries on food, beverage and service.

20. Establish a rapport with guest maintaining good guest relationship and strive or maximum guest satisfaction.

21. Maintain all hotel records and forms as prescribed by hotel management and policies.

22. Identify market needs for both, hotel guests and the local market.

23. Monitor and analyze the activities and trends of competitive restaurants, bars and other hotels banqueting department.

24. Ensure that all Outlet Management Teams and banquet Sales are fully aware of market needs and trends and that there product meet these requirements.

25. Plan and implement, with each Outlet Management Team and effective yearly Marketing Plan ensure maximum revenue and profits.

26. Respond any change in the F & B department function as dictated by the industry, company and hotel.

27. Maintain good relationship with colleagues and all other departments.

28. Have a complete understanding of the hotel’s host handbook and adhere to the regulations contain within.

29. Train and develop Outlet Heads so that they are able to operate independently within their outlet.

30. Ensure that each head of department plans and implement effective training programs for their respective hosts in conjunction with the Training Manager and Departmental trainers. To meet with departmental trainers on a Monthly basis.

31. Ensure that each head of department maximize productivity and morale within their respective departments and that they consistently maintain discipline following hotels guidelines and local legislation.

32. Conduct yearly performance appraisal.

33. Ensure that all hosts provide courteous and professional service.

34. Carry out any other reasonable duties and responsibilities as assigned.

35. Ensure a consistently high standard of personal hygiene and grooming as described by the hotel.

36. Be familiar with fire-procedures and safety matters and act accordingly in case of occurrence.

Note

Regular attendance in conformance with the standards, which may be established from time to time, is essential to successful performance of this position. Hosts with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, hosts may be required to work varying schedules to reflect the business needs of the hotel.

Upon employment, all hosts are required to fully comply with rules and regulation for the safe and efficient operation of the hotel facilities. Hosts who violate Hotel rules and regulations will be subjected to disciplinary action including termination of employment.

Qualification Standards

Education

Diploma plus technical certificate or above in related field.

Experience

·            5 years related experience, including management experience, or an equivalent combination of education and experience

Essential Job Skills

·         Flexibility, imaginative, business minded, hard working and Energetic.

·         Must be team orientated

·         Must be able to demonstrate recent successes in a comparable position

Desirable Job Skills

Gain commitment to action from a range of people Entrepreneurial attitude and approach

Physical Requirements

·            Demonstrated ability to interact with customers, hosts and third parties that reflects highly on the hotel, the brand and the Company.

·            Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

·            Problem solving, reasoning, motivating, organizational and training abilities.

·            Good Communication and writing skills

Avenue K

Job Description

Responsibilities

• Ensures that guests have a pleasant and memorable dining experience
• Monitors setup, maintenance, cleanliness and safety of Dining areas
• To answer questions regarding menu and assist with menu selections
• Supervises and trains the Staff to standards of excellence
• Complete opening and closing duties/checklists in a timely fashion.
• Coordinate food service between kitchen and dining staff.
• Check with guests to ensure satisfaction with each food course and beverages.
• Present an accurate final bill to guests and process payment.
• Any other duties related to food and beverage service assigned by the manager.

Qualifications & Requirements

• Good communication, spoken and written skills
• Excellent guest service skills.
• Customer service skills, able to positively interact with guests

Xin Wang Manpower

Job Description

Roles & Responsibilities

- Manage day to day operation

- providing and demonstrating task instructions, keeping attendance, and measuring key performance indicators

- Ensure safety compliance, quality control of equipment

- Develop training materials and conduct training session

- Monitoring the performance of the employees

- Experienced with making coffee

Requirement:

- at least 2 years in F&B industry before

- able to work in foodcourt

- able to work on weekends

- patient & easygoing personality

Naumi Hotels SG Pte Ltd

Job Description

JOB SUMMARY

Reporting to the F&B Manager, this role ensures the smooth operation of food and beverage services by managing menus and customer experiences while maintaining quality and standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Customer Service - Provide excellent service to customers, taking orders and ensuring a pleasant dining experience
• Food and Beverage Handling - Serve food and drinks, ensure orders are accurate and maintain cleanliness in food handling
• Menu knowledge - Having a good understanding of the menu, including ingredients and preparation methods, to assist customers with their choices
• Table Setup - Preparing tables, arranging utensils, and ensuring a clean and welcoming dining area
• Payment Handling - Processing payments, issuing bills, and handling cash or card transactions
• Team Work - Collaborating with kitchen and service team members to ensure smooth restaurant operations
• Cleanliness - Keeping the dining area and work stations clean and tidy
• Compliance - Adhering to health and safety regulations and restaurant policies

EXPERIENCE, SKILLS, ABILITIES & ATTRIBUTES

• At least 2 years of working experience
• Prior working experience in similar job scope
• Able to work in fast-paced working environment
• Hardworking and have "can-do" attitude
• Positive mindset and good personality
• Able to work on weekends and public holidays

If you have the required expertise and experience, we look forward to hear from you !

L' Fisher Hotel

Job Description

Qualifications: 

• Bachelor's degree in Hospitality Management or related field.
• Minimum 5 years of F&B management experience in upscale hospitality settings.
• Strong leadership, communication, and financial management skills.
• Knowledge of industry trends and customer preferences.
• Flexible availability including evenings, weekends, and holidays.

Job Description: 

• Lead and manage all aspects of F&B operations, including restaurants, bars, banquets, and room service.
• Ensure exceptional guest experiences through superior service and operational excellence.
• Oversee team training, inventory management, and adherence to health and safety standards.
• Drive revenue growth and control costs to maximize profitability.

Marriott International

Job Description

Marriott International

Job Description