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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.

Kingdom Delicacies Pte Ltd

Job Description

Job Details:

· Work Week: 5.5 days per week

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

· Lunch & Dinner provided

· Gross Salary Range: $3,000 - $5,000

· Locations: Many outlets in Singapore

Job Scope:

· Clearing Customer Tables

· Daily Housekeeping

· Topping up Drinks / Soup

· Attend to Customers’ needs

· Managing of staff

· Managing outlet

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Kingdom Delicacies Pte Ltd

Job Description

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

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

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Hyundai Motor Group Innovation Center In Singapore Pte. Ltd.

Job Description

Pentagon Group Pte. Ltd.

The Pentagon Group is a privately-owned food & beverage company in Singapore that operates bars and restaurants. Run by an experienced and passionate team about F&B and business, the result is dining experiences made of unique taste and hospitality to remember by.

Job Description

YOUNGS Bar & Restaurant is looking for an excellent Head Chef to join us.

The candidate will develop respective themed classic and innovative European menu for us. With serving quality food as our main focus, we only make our own products from scratch. Our current menu, wide range and well thought of, includes brunch, ala carte, weekend grills, seasonal and premium event catering. The candidate will be tasked to oversee the whole restaurant kitchen operations and its profitability.

With proven abilities, the candidate can be tasked to oversee more outlets’ kitchen operations.

The candidate is to work with the Team on our brands’ positioning.

Responsibility:

· Creating classic and innovative menu based on specific European concepts

· Producing self made quality and premium food and desserts

· Achieving gross margin set.

· Interacting positively with customers

· Scheduling lean manpower management

· Working closely and efficiently with other departments to achieve company’s goals

Requirements:

· Knowledge of various cuisines with European culinary techniques and modern trends

· Ability to produce seasonal menu

· Creative in menu planning and engineering with strong passion in R&D works

· Culinary education from recognised institutions preferred

· 5.5 work week

· Knowledge and good understanding of hygiene, health and safety practices and regulations (HACCP, H&S regulations)

· Good experience in big scale on-site and off-site premium catering

· Ability to plan and execute strategies to achieve company’s objectives.

· Have initiative, is hard working and able to lead the kitchens by him/herself

We regret that only shortlisted candidates will be notified. Thank you for applying.

Job Type: Full-time

Salary: From $4800.00 per month

Benefits:

· Dental care allowance

· Employee discount

· Flexible schedule

· Meal provided

· Subsidized gym membership

· Additional leave

· Parental leave

· Professional development

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Prepare and cook a wide range of Japanese dishes
• Maintain high standards of food quality, taste, presentation, and hygiene
• Monitor food inventory, order ingredients, and manage stock to reduce waste and control costs
• Coordination with service staff before food preparation on special request
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Proven experience as a Chef specializing in Japanese cuisine
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Prepare and plate cold menu items such as salads, cold appetizers, sandwiches, and desserts
• Prepare and cook dishes as per standard recipes and instructions
• Assist with mise en place and daily food preparation
• Ensure that all food is prepared in a timely manner and meets quality standards
• Follow recipes and presentation specifications as set by the kitchen
• Keep all working areas clean and tidy, ensuring strict adherence to hygiene and food safety standards
• Receive and store kitchen stock and supplies, ensuring proper rotation (FIFO)
• Maintain cleanliness of kitchen equipment and workstations
• Support the kitchen team in daily operations and contribute to a positive team environment
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar kitchen role preferred
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

Creative Eateries Pte Ltd

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

Job Description

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

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

• Follows proper handling and right temperature of all food products

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

• To conduct staff training when new products are launched

• Ensure effective communication and collaboration between the departments

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

• Any Ad-hoc duties assigned

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Creative Eateries Pte Ltd

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

Job Description

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

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

• Assisting in the planning and development of menus and recipes

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

• Ensure quality control and presentation of the food

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

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Creative Eateries Pte Ltd

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

Job Description

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

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

• Assisting in the planning and development of menus and recipes

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

• Ensure quality control and presentation of the food

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

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

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Assist the Sous Chef and Head Chef in daily kitchen operations
• Supervise and coordinate kitchen staff, ensuring smooth workflow and teamwork
• Prepare and cook menu items according to recipes and quality standards
• Monitor food quality and presentation before service
• Participate in the monthly stock-take activities
• Ensure proper handling and storage of all food items in accordance with company standards
• Assist in managing stock rotation, food cost, and minimizing waste
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Strong knowledge of kitchen operations, food safety, and sanitation standards
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Ensure proper culinary standards and techniques are implemented for the preparation, production, and presentation of all food items
• Develop and maintain effective client and customer relationships to support mutually beneficial business partnerships
• Analyze performance metrics, operational data, ordering patterns, and inventory trends with a consistent focus on margin improvement
• Coach, support, and motivate employees by creating a shared understanding of performance expectations and operational goals
• Ensure accurate forecasting of food consumption for appropriate requisitions and purchasing, while overseeing proper equipment operation and maintenance
• Ensure full compliance with local legislation, industry standards, and the in-house Food Safety Management System
• Perform any ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Strong knowledge of kitchen operations, food safety, and sanitation standards
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

NUVE WAREHOUSE PTE. LTD.

Job Description

Job Description & Requirements

Profile

Job Title               : Sales Manager (Rooms & Event)

Department       : Sales & Marketing Department

Work Location : The Warehouse Hotel

The Warehouse Hotel sits along the Singapore River in a restored 1895 warehouse. Our curated, design - led rooms blend heritage with contemporary comfort, giving guest an experience grounded in culture and quiet luxury.

Job Summary

The Sales Manager – Rooms & Events is responsible for driving room revenue and curated event business for The Warehouse Hotel. This role focuses on attracting corporate, leisure, creative, and lifestyle-driven clientele while maximizing the use of guest rooms and intimate event spaces through targeted sales strategies and strong relationship management.

Key Responsibilities

Boutique Sales & Revenue Growth

• Drive room and event revenue aligned with The Warehouse Hotel’s boutique positioning
• Proactively source and convert corporate, leisure, creative industry, and lifestyle clients
• Develop tailored sales approaches rather than mass-market volume sales
• Achieve agreed room night and event revenue targets

Rooms & Small-Scale Event Sales

• Sell guest rooms for FIT, corporate accounts, long-stay, and small groups
• Promote boutique event spaces for meetings, private dining, brand launches, weddings, and social gatherings
• Manage end-to-end sales process from inquiry, proposal, site inspection, negotiation, and contract signing
• Work closely with Operations and F&B Teams to ensure personalized guest and client experiences

Client Relationship Management

• Build strong relationships with boutique travel agents,event planners, creatives, SMEs, and lifestyle brands
• Maintain and grow repeat business and key accounts
• Represent the hotel at networking events, showcases, and industry functions aligned with the brand
• Ensure high-touch, bespoke service for all clients

Brand & Market Representation

• Act as a brand ambassador for The Warehouse Hotel
• Ensure all sales communications reflect the hotel’s story, design ethos, and service philosophy
• Collaborate with Marketing on storytelling-driven promotions and partnerships

Market Intelligence & Reporting

• Monitor competitor boutique hotels and lifestyle venues
• Track sales performance, conversion rates, and market trends
• Maintain accurate sales records and prepare regular sales reports

Key Performance Indicators (KPIs)

• Rooms and event revenue contribution
• Number of confirmed room nights and event bookings
• Lead-to-conversion ratio
• Repeat and referral business
• Client satisfaction and brand alignment

Qualifications & Experience

• Diploma or Degree in Hospitality, Business, Marketing, or related field
• 3–5 years of hotel sales experience, preferably in boutique or lifestyle hotels
• Experience selling rooms and small-to-medium scale events
• Strong understanding of personalized, experiential hospitality
• Excellent negotiation, communication, and presentation skills

RE&S Enterprises Pte Ltd

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

Job Description

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

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

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

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

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

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

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

•Assist in recruitment needs

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

•Appraise employees to reward and punish fairly

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

Job Requirements:

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

•Passion for excellent customer service

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

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

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

Infinix Hospitality Management Pte. Ltd.

Established in 2019, Infinix Hospitality Management Pte Ltd is a leading hospitality manpower solutions provider offering customised outsourcing solutions for hospitality and cleaning businesses. Our services span commercial and residential cleaning, as well as hospitality outsourcing for restaurants, hotels, and facilities management. We are customer-centric, time-critical, and aligned with our clients’ core values, enabling them to focus on their core business. We continuously invest in manpower and technology to drive efficiency, innovation, and service excellence, with a strong commitment to becoming an industry leader.

Job Description

Responsibilities:

1. To Oversee daily operation and activity for Dishwashing/cleaning department

2. Liase with director on planning and execution of tasks/projects

3. Liase with HR Department for manpowper planning and if required conduct interview.

4. Assist HR & Director to develop and improve KPI’s

5. Act as a communication conduct between management and staff.

6. Resolve conflicts and mediate disputes between employees.

7. Attend to complaints and ensure customers' satisfaction

8. Any other duties assigned by directors

Requirements:

1. Able to work in islandwide locations, and able to go to multiple locations daily.

2. Able to work OT including weekends and public holidays.

3. Atleast 2-3 years’s of relevant experience

4. Excellent interpersonal skills

Naumi Hotels SG Pte Ltd

Naumi Group (part of SGJ Ventures) operates as the corporate entity overseeing Naumi Hotels and managing the underlying property assets. The group has expanded its presence globally, maintaining a diverse collection of properties across Singapore, Australia and New Zealand.

Job Description

Join Naumi Hotels as a Group Director Finance – Shape Luxury Hospitality Worldwide!

Naumi Hotels, a vibrant global hospitality leader under The Naumi Group, is redefining luxury with boutique hotels that blend bold design, personalised guest experiences and prime locations. Our ethos celebrates creativity and individuality, creating an inspiring workplace where innovation thrives. We are seeking a dynamic Group Director Finance (based in Singapore corporate office) to join our global team and drive financial excellence across our portfolio.

Why Naumi?

• Be Part of a Global Vision: Contribute to a world class hospitality brand with properties in Australia, New Zealand, Singapore and United Arab Emirates.

• Creative and Collaborative Culture: Work in an environment that values bold ideas, teamwork and personal growth.

• Career Growth: Lead with impact, mentor talent and shape the future of luxury hospitality.

• Dynamic Work Environment: Thrive in a fast paced, innovative setting with opportunities to travel.

Summary

We are seeking a commercially astute Group Director Finance to partner closely with our Group CEO and Group COO in shaping the financial future of our growing hospitality portfolio across Australia, New Zealand, Singapore and Dubai.

This is a high-impact leadership role for a finance professional who thrives at the intersection of strategy, governance and operational performance—someone who sees numbers as a tool to drive value, not just report it.

About the Role

Strategic Financial Leadership

• Act as a trusted financial partner to the Group CEO, Group COO and regional leadership teams.
• Shape group-wide financial strategy through robust analysis, forecasting and scenario planning.
• Review monthly financial performance and forecasts, identifying opportunities, risks and growth levers.
• Monitor global economic trends and market intelligence to inform strategic decisions.

Financial Reporting & Budgeting

• Oversee accurate and timely monthly and annual financial statements in compliance with statutory requirements.
• Lead the annual business planning and budgeting process across all locations.
• Deliver clear, insightful variance analysis and performance reporting to executives and stakeholders.
• Coordinate fiscal reporting to statutory bodies and external partners.

Risk, Controls & Compliance

• Partner with the Group COO to strengthen internal controls and enterprise risk management.
• Lead financial audit planning and execution, ensuring timely corrective actions.
• Review contracts and legal agreements in collaboration with the Director of Corporate Finance.
• Oversee treasury, banking relationships and cash flow management.

Property & Operational Support

• Work closely with property managers to improve financial performance and profitability.
• Lead capex planning and execution for renovations, brand initiatives and revenue enhancement projects.
• Develop, mentor and oversee property finance teams.
• Drive process improvements, cost optimisation and revenue enhancement initiatives.

Asset Management & Capital Investment

• Safeguard and enhance the long-term value of hotel and real estate assets.
• Evaluate and approve capital investment proposals, including refurbishments and asset replacements.
• Ensure capex decisions align with governance frameworks and deliver strong returns.
• Oversee asset enhancement initiatives, ensuring quality delivery and value for money.

What you Bring ?

Essential

• Degree in Accountancy, Finance or equivalent.
• Minimum 10 years’ senior financial leadership experience, preferably within hospitality or real estate.
• Proven experience managing regional or multi-property portfolios.
• Strong commercial acumen, analytical capability and strategic mindset.

Desirable

• Experience across Australia, New Zealand and/or the Middle East.
• CA or CPA qualification.
• Hands-on experience with hospitality financial systems.

JEN Singapore Tanglin

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

Job Description

We are looking for an Assistant Chief Engineer to join our team

As an Assistant Chief Engineer, we rely on you to

• Supervise and coordinate the daily work of the Departmental Maintenance and Preventive Maintenance teams to ensure smooth hotel operations.

• Develop, implement, and monitor preventive maintenance programs for guest rooms, public areas, back-of-house, and all critical engineering systems.

• Oversee the Building Management System (BMS), ensuring optimal energy performance and system efficiency.

• Lead and support the hotel’s sustainability initiatives, including achieving and maintaining BCA Green Mark certification.

• Monitor utility consumption (electricity, water, gas) and implement cost-effective energy and water conservation measures.

• Ensure proper waste management and environmental practices in alignment with corporate ESG goals.

• Conduct regular inspections to identify maintenance needs, potential hazards, and opportunities for sustainable improvements.

• Plan, manage, and coordinate projects, Addition & Alteration (A&A) works, and capital expenditure (CAPEX) programmes, ensuring alignment with operational needs, brand standards, and regulatory requirements.

• Support the Director of Engineering in CAPEX planning, budgeting, and execution, including preparation of cost estimates, technical justifications, and project timelines.

• Respond promptly to emergencies (e.g., power outages, fire alarms, equipment failures) and act as Incident Controller or key support in crisis management.

• Ensure readiness and reliability of all emergency systems, including backup generators, fire suppression systems/equipment, and emergency lighting.

• Manage departmental budgets, operational expenses, capital expenditures including energy efficiency projects, equipment upgrades, and procurement of sustainable solutions.

• Liaise with regulatory authorities to ensure compliance with workplace safety, environmental, and statutory requirements.

• Prepare reports on Audits, Energy savings, Sustainability performance, and Green Mark progress for management review.

• Train and mentor Duty Engineers, Technicians, and team members in energy-saving practices, sustainability awareness, and emergency response.

• Collaborate with hotel management and other departments to integrate sustainability into daily operations and guest experience.

• Deputize for the Director of Engineering during absences and represent the department in audits, inspections, and management meetings.

We are looking for someone who:

• Diploma/Degree in Mechanical, Electrical, or Building Services Engineering (or equivalent).

• Minimum 5–7 years’ experience in hotel engineering/facilities management, with at least 2 years in a leadership supervisory role.

• Strong technical knowledge of building systems, preventive maintenance planning, and energy management practices.

• Familiarity with BCA Green Mark framework and sustainability reporting requirements.

• Proven ability to demonstrate, lead and motivate both Maintenance and Preventive Maintenance teams.

• Strong crisis management, problem-solving, and decision-making skills under pressure.

• Excellent communication and interpersonal skills for collaboration with colleagues, vendors, and regulatory bodies.

• Knowledge of workplace safety, fire safety codes, and statutory compliance.

• Willingness to work shifts, weekends, and be on standby duty as required.

Sang Nila Utang Mala Pte Ltd

Job Description

Location: Bukit Panjang, Paya Lebar, Kent Ridge (NUS), Jurong West (NTU), Sembawang, Orchard, Simei, Serangoon, Bugis, Lentor (NEW!), Lavender (NEW!)

Working Hours: 10 Hours/Day, 5.5-Day Work Week

Job Description:

• Minimum 2–3 years of proven experience in restaurant management

• Oversee daily operations to ensure smooth workflow

• Optimize team productivity through strategic manpower allocation

• Cultivate a positive, professional work environment that promotes teamwork, open communication, and high employee morale.

• Ensure adherence to health, safety, and cleanliness standards

• Manage inventory effectively, with a focus on budget control.

• Resolve issues promptly and professionally to maintain a consistently positive dining experience.

• Provide clear leadership by setting expectations and leading by example

Requirements:

• Basic proficiency in English and Chinese is preferred to liaise with our diverse team. Candidates comfortable in a Chinese-speaking environment are especially welcome.

• Passionate about delivering exceptional service and creating a welcoming, family-like atmosphere for guests.

• A positive, energetic team player who thrives in a collaborative environment.

• A flexible, proactive multitasker, always ready to assist wherever needed.

• A Food Hygiene Certificate is a plus. Don't have one? Don't worry—we will sponsor your training!

Benefits:

• Competitive Salary Package

• Complimentary Daily Staff Meals (up to 2 meals per day)

• Annual Performance-Based Salary Increment

• Performance Bonus: Awarded twice a year, ranging from 0 to 2 months' salary, based on merit.

• Monthly Bonus: Become eligible after probation for a bonus based on your outlet's SOP adherence and audit scores.

• Career advancement opportunities

Join Us!

• Send your resume and click apply or visit our restaurant to apply in person. You can also drop an email to apply@ahothideout.com or contact 8168 8762 (Jolyn)

EAGLE MANPOWER RECRUITMENT PTE. LTD.

Job Description

Roles & Responsibilities

As an Outlet Manager, you will take charge of managing the overall operations of the outlet, ensuring that it runs smoothly and efficiently. You will lead a team, handle customer inquiries, manage inventory, and ensure compliance with health and safety regulations.

Responsibilities:

• Supervise daily operations and ensure the outlet meets operational standards.

• Lead, train, and motivate a team of staff members to provide excellent customer service.

• Develop and implement strategies to achieve sales targets and increase revenue.

• Monitor stock levels and manage inventory to prevent shortages or excesses.

• Handle customer complaints and ensure customer satisfaction.

• Maintain health, safety, and cleanliness standards within the outlet.

• Coordinate with suppliers and vendors to ensure timely delivery of goods.

• Prepare and manage budgets, evaluating financial performance and implementing cost control measures.

• Ensure compliance with company policies and procedures.

iO Italian Osteria

iO Italian Osteria

Job Description

• Job Title: CDP / Sous Chef
• Type: Full-time position
• Cuisine: Italian
• Location: Duxton / Bedok

RESPONSIBILITES

• Assist to Outlet Chef with full operation of kitchen task
• Prepare and cook dishes according to the restaurant's standards
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station

REQUIREMENTS

• 3-4 years of experience in a similar role
• 6 days work week
• Proficiency in Italian cuisine and ingredients preparation
• Ability to work in a fast-paced environment
• Handle own station without much supervision
• Strong attention to detail and organizational skills
• Candidate with lesser experience can start as Junior Position

BENEFITS

• 10-18days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits
• Staff Meals, Uniforms, Staff Discounts, Footwear allowance
• Annual Loyalty Salary Increment, long service award

Kyo Kohee Pte. Ltd.

Job Description

About Us

At KYO KOHEE, we craft more than just drinks—we serve thoughtfully prepared Japanese-inspired set meals that bring warmth and comfort to the everyday dining experience. Our offerings include dishes like Hambagu Steak, Grilled Salmon, Fried Seafood Udon, and Ochazuke—each made with care, balance, and detail.

We are looking for a skilled and experienced Chef with a strong understanding of Japanese cuisine, set meal presentation, and kitchen leadership. If you take pride in quality, consistency, and nurturing a collaborative team, we want you to be part of our culinary journey.

Key Responsibilities

Culinary Execution & Standards

• Lead the preparation and execution of all food items on the set meal menu (hambagu, grilled fish, udon, ochazuke, curry, etc.), ensuring taste, portion, and plating consistency across every dish

• Uphold and refine standard recipes and plating guides to maintain brand identity and operational efficiency

• Oversee mise en place for lunch operations, including soup stocks, tamago, chawanmushi, namuru, seaweed salad, and side dishes

• Monitor quality control at every stage—from ingredient prep to final plate-up

Kitchen Operations & Compliance

• Oversee the smooth flow of daily kitchen operations, service timing, and prep list execution

• Enforce strict compliance with SFA food safety and hygiene regulations, including internal HACCP standards

• Maintain daily cleaning checklists, temperature logs, and hygiene practices

• Plan and execute regular deep cleaning, equipment maintenance, and kitchen audits

Inventory & Cost Control

• Manage ingredient ordering, inventory tracking, and supplier coordination to ensure cost-efficiency and freshness

• Assist in costing of new dishes, portion control, and yield management

• Perform stock takes and ensure accurate reporting of usage, spoilage, and wastage

Team Leadership & Development

• Supervise and guide junior kitchen team members and part-timers; assign stations and shift duties based on kitchen needs

• Conduct on-the-job training, especially for key components like donburi toppings, tamago, and udon assembly

• Maintain a positive, respectful kitchen culture that supports communication between back and front of house

• Address performance or discipline issues professionally, in alignment with company policies

Menu & Process Development

• Collaborate with the Head Chef or Management on new dish development, R&D, and seasonal menu refreshes

• Provide input on improving kitchen workflows, prep efficiencies, and sustainability of kitchen processes

• Support documentation of SOPs and menu onboarding materials

Requirements

• Minimum 2-3 years’ experience in a similar chef role (preferably in Japanese or Asian fusion concepts)

• Culinary diploma/certificate or equivalent practical experience

• Skilled in the preparation of Japanese set meals (teishoku) and components such as miso soup, tamago, namuru, grilled items, etc.

• Proficient in portion control, consistency, and plating for dine-in and takeaway

• Understanding of kitchen costings, inventory tracking, and supplier coordination

• Able to lead junior staff and support team development

• Strong attention to detail and time management

• Comfortable working 6 days a week including weekends/PH

• Positive and respectful team player with a hands-on, solutions-focused attitude

• Able to converse effectively in English.

What We Offer

• 14 days Annual Leave

• Flexi Benefits $200/year (gym, dental, wellness, etc.)

• Medical Coverage

• Performance Bonus

• Career Progression Path & Pay Increments

• Overseas Training Opportunities (Japan, Australia, Indonesia)

• Supportive and respectful workplace culture

To Apply

Please send in your detailed resume with recent photo, including:

• Work experience (with references)

• Expected salary

• Earliest availability

• Relevant certifications

Email: hello@kyokohee.com
Join us in redefining modern Japanese comfort food at KYO KOHEE.

Bomul Holdings Pte. Ltd.

Job Description

Company Overview / Employee Value Proposition

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

Job Summary

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

Responsibilities

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

Bomul Holdings Pte. Ltd.

Job Description

Company Overview / Employee Value Proposition

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

Job Summary

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

Responsibilities

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

VIOLET OON INC PTE LTD

Welcome to Violet Oon Singapore, a highly-acclaimed group of restaurants and creator of Asian gourmet delights that are rooted in Nyonya and Singapore cuisine.

Job Description

1. Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries based on Violet Oon Singapore’s standards.

2. Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting

3. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget

4. Check quality of material and condition of equipment and devices used for cooking

5. Guide and motivate pastry assistants and bakers to work more efficiently

6. Maintain a lean and orderly cooking station and adhere to health and safety standards

7. Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers

8. Report to Pastry Chef on all operation matters

9. To constantly be physically involved in all phases of the daily operation requirements

10. Demonstrate new cooking techniques and use of new equipment to staff

11. Update menu recipe cards and menu planning for promotion

12. Ensure that adequate stock in always maintained in the relevant station.

13. Adheres to rules and regulations set by the Management

Employee Benefits:

• Staff meals provided during shift

• Medical reimbursement (up to $200 per year for confirmed staff)

• Birthday treats and gifts (up to $200)

• Performance bonuses and quarterly incentives

• Uniform reimbursement for confirmed staff

• Night transport provided for late shifts

• Opportunities for promotion and internal transfer

• Further education support and employee assistance programmes

Private Advertiser

Job Description

About the role

Reporting directly to the Restaurant Manager, this full-time Assistant Restaurant Manager role is responsible for assisting in the day-to-day operations. You will play a key part in ensuring the smooth running of the restaurant and enhancing the dining experience for our customers.

What you'll be doing

1. Oversee and coordinate the daily operations of the restaurant, including supervising and scheduling staff, managing inventory, and ensuring high standards of cleanliness and customer service

2. Assist in the development and implementation of marketing strategies to drive customer traffic and increase sales

3. Monitor and analyse sales data, customer feedback, and operational metrics to identify areas for improvement

4. Liaise with the Restaurant Manager to address any issues or concerns and implement solutions

5. Provide training and support to the restaurant team to develop their skills and knowledge

6. Ensure the restaurant complies with all relevant health, safety, and food hygiene regulations

What we're looking for

1. Minimum 2 years' experience in a similar assistant restaurant manager or supervisory role within the hospitality industry

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

3. Excellent customer service orientation and the ability to create a positive dining experience

4. Proficient in inventory management, cost control, and financial reporting

5. Thorough understanding of food safety and health regulations

6. Strong problem-solving and decision-making skills

7. Flexibility to work evenings, weekends, and public holidays as required

What we offer

We offer a competitive salary, opportunities for career advancement, and a range of benefits, including health insurance, annual leave, and discounted meals. We also encourage a healthy work-life balance and provide flexible working arrangements where possible.

About us

We are a leading Chinese restaurant chain, serving up delicious and authentic Cantonese-style hotpot dishes.

To apply, please click Apply now.

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Manage daily restaurant operations to ensure smooth running of operations
• Coordinate and supervise all aspects of service, ensuring all customers have a positive experience
• Monitor food and beverage quality, ensuring they meet our high standards
• Maintain inventory, order supplies, and manage budgetary and financial operations
• Resolve customer complaints and feedback with professionalism and efficiency
• Lead, train, coach and motivate a team of the staff
• Handle customer complaints, inquiries, and feedback professionally
• Ensure high standards of customer service are consistently met
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar role within a high-volume or upscale restaurant environment
• Strong knowledge & leadership of restaurant operations, service standards, organizational, and problem-solving skills
• Excellent customer service and communication skills
• Problem-solving and conflict-resolution abilities
• Able to work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand and walk for extended periods
• PC literate, well-organized, and self-motivated

Whatsapp 91834574 for more information

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)

Jusdelish Group Pte Ltd

Job Description

Job Summary

We are seeking an experienced and dynamic F&B Outlet Kitchen Operation Head / Operation Manager to oversee and lead the kitchen operations across 3–4 outlets. This role is crucial in ensuring smooth daily operations, maintaining high standards of food quality, kitchen efficiency, and team performance.

• Manage and supervise all kitchen operations across multiple outlets.
• Ensure food quality, presentation, and consistency meet brand standards.
• Lead kitchen teams including chefs, cooks, and support staff; ensure proper training, development, and performance evaluation.
• Collaborate with procurement for inventory, stock control, and cost management.
• Monitor and ensure compliance with food safety, hygiene, and cleanliness standards (e.g., SFA/NEA).
• Develop and implement operational processes to improve efficiency and service delivery.
• Coordinate closely with front-of-house and management teams for seamless service.
• Manage staff rosters and outlet manpower planning.
• Handle operational challenges and resolve issues swiftly and professionally.
• Report regularly to senior management on kitchen performance, issues, and improvement plans.

• Proven experience as an Operations Manager or Kitchen Head managing multiple F&B outlets.
• Strong culinary background with in-depth kitchen operations knowledge.
• Solid leadership, organizational, and communication skills.
• Ability to work under pressure in a fast-paced environment.
• Familiarity with local food safety regulations and standards.
• Flexibility to work on weekends, public holidays, and during peak periods.

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL SINGAPORE

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Front Office Department.

Reporting to the Hotel Manager, your job responsibilities include, but not limited to:-

Primary Responsibilities

• Ensures effective management of Front Office’s operations while maintaining the hotel’s standards and objectives of the Front Office Department.

• Maintains the profitability of upselling and compliments from guests via social media.

• Overall responsibility includes reservation control, preparation of forecast, daily group movement, room blocking, daily inspection of VIP room assignment, cleanliness and maintenance of the room and setup of complimentary items. 

• Co-ordinates with all relevant departments, especially Sales & Housekeeping in preparation of all check-ins and check-outs.

• Conducts spot checks of guest rooms at random intervals to ensure high standards of housekeeping are maintained. 

• Oversees front desk reception, guest services, concierge services as well as telephone departments.

• Promotes and nurtures good relationships with key accounts of the Hotel and other sources of potential business.

• Ensures proper planning of staff rostering.

Secondary Responsibilities

• Provides training and coaching to front office staff in accordance with the hotel’s SOPs.

• Ensures reports and forecasts on anticipated room occupancy, bookings, arrivals, departures, house count, revenue and other statistics as required by Management are prepared in a timely and accurate manner.

• Conducts daily briefings and ensures all pertinent information is well received by team members.

• Responsible for staff discipline and ensures grooming is up to the hotel’s service standards.

• Responsible for orderliness of the lobby and parking areas of the hotel.

• Performs any other duties as may be assigned from time to time by Management

Requirements:

• Diploma in Business Management / Hospitality Management or equivalent.

• Minimum 3 to 5 years of relevant experience in similar capacity.  

• Able to exemplify leadership qualities and mentor all staff on job functions and excellence in customer service.

• Familiar with Hotel’s Property Management System and Global Distribution Systems on reservations connectivity.

• Upholds the Hotel’s core values at all times.

• Able to work independently and a good team player.

• Able to start within short notice.

STAR-7 PTE. LTD.

Job Description

Job Description & Requirements

• We are a highly dedicated and high functioning team working in a friendly environment.
• We are looking for commited, independent, hardworking and honest staff to grow with us.
• Data entry cash, credit expenses
• Accounts daily, weekly, mthly
• Daily ops able to handle operations
• Work scheduling
• HR interview, employment contract, salary vouchers
• Stock check every week
• Stock order daily
• Cleaning schedule weekly
• Cashier
• Packaging
• Order Taking
• Stall cleanliness
• Food Preparation
• Part of a service team
• Greet & serve patrons in a pleasant way
• Learn about customer service
• Friendly working envirnoment
• Willingly to learn
• Able to work as a team

PRATA ALLEY 2 PTE. LTD.

Job Description

Roles & Responsibilities

1. Responsible to cook South Indian, North Indian food items and able to prepare Tandoor, Prata, Snacks, Sweets and beverages.

2. Particularly Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

3. Fully responsible for taste, quality and hygiene of the food produced.

4. Fully responsible for Quality Control of kitchen food production operations. Taste and certify each and every food produced before they served.

5. Must ensure assistant cooks follow the correct recipe methods of our restaurant.

6. Inspect raw materials and certify they are in the prescribed quality. Check the freshness of vegetables before cook.

7. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job. Must have strong healthy body to carry heavy utensils.

8. For emergency you must load/unload cooked foods to our delivery vehicles.

9. Fully responsible for the Hygiene system maintained at the kitchen.

10. Coordinate in menu planning and supervise cooks

11. Capable to supervise and cook for 3000 persons at a time.

12. Weekly 6 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory.

CHEF - Requirements

Minimum Secondary education

Minimum 5 years culinary experience.

Able to cook South Indian, North Indian food items and able to prepare Tandoor, Prata, Snacks, Sweets and beverages.

4. Capable to produce Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Frieditems, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

5. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job.

6. Must have strong healthy body to carry heavy utensils. Sound Health in case emergencies to load/unload 25, 50, 100 kg containers of cooked foods to our delivery vehicles.

7. Must have a good knowledge and experience in raw material and vegetables checking, Wastage reduction techniques

8. Capable lead the team to cook for 3000 persons at a time..

9. Must have strong leadership skills and a good team player. Able to stand long hours in kitchen. Able to take a quick decision and able to start preparation when receive bulk sudden orders for catering.

10. Weekly 6 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory)

THE ANDHRA CURRY PTE. LTD.

Job Description

The Restaurant Captain is responsible for ensuring exceptional customer service and smooth day-to-day operations within the restaurant. As a key team member, the Captain oversees waitstaff, coordinates with the kitchen, and ensures that customers receive a high-quality dining experience. They manage guest needs, handle reservations, supervise table service, and ensure that the restaurant meets high standards of hospitality and service efficiency.

1. Customer Service & Guest Experience:Welcome and greet guests upon arrival.
   Ensure guests are seated promptly and manage reservations.
   Monitor guest satisfaction and promptly address any issues or special requests.
   Provide recommendations on the menu, including specialties, drinks, and wine pairings.
   
2. Supervision of Staff:Lead and manage a team of waiters and support staff.
   Assign tasks to waitstaff based on sectioning of the restaurant.
   Train new staff members on service standards, table setup, and guest interaction.
   Ensure proper grooming and professional behavior of the team.
   
3. Order Management & Service:Ensure timely service of food and beverages to the guests.
   Coordinate with kitchen staff for special requests or dietary preferences.
   Handle table settings, silverware, and any presentation details.
   Monitor table turnover and ensure that the service flow is efficient.
   
4. Quality Control:Maintain high hygiene and cleanliness standards throughout the dining area.
   Ensure all dishes served are accurate and meet quality standards.
   Handle guest feedback to improve service.
   
5. Coordination & Communication:Liaise with the kitchen and bar to ensure smooth order flow.
   Report any operational issues to the Restaurant Manager.
   Work closely with other departments for event planning or special occasions.
   
6. Inventory and Maintenance:Monitor stock levels of condiments, linens, and other tableware.
   Report any maintenance issues, broken equipment, or shortages.
7. 
   

• Education: High school diploma or equivalent optional ; additional hospitality or food and beverage management training is a plus.
• Experience: Minimum of 2 years of experience as a waiter, preferably with supervisory experience in a restaurant.
• Skills:Strong communication and interpersonal skills.
  Leadership and team management abilities.
  Knowledge of food and beverage service standards.
  Ability to work in a fast-paced environment and handle pressure.

KILLINEY 88 PTE. LTD.

Job Description

Mama Shelter Singapore is assembling an amazing opening team — and Mama needs a creative, passionate, and skilled Pastry CDP to bring sweetness, flair, and personality to our pastry kitchen!

If you love modern, fun, approachable desserts and enjoy working in a lively, fast-paced lifestyle hotel environment, this role is for you.

As Pastry Chef de Partie, you will be responsible for producing high‑quality desserts, pastries, and baked goods for our restaurants, bars, events, and room service. You will work closely with the Pastry Sous Chef and Executive Chef to bring Mama’s signature style to life.

• Prepare, bake, and plate pastries, cakes, desserts, breads, and other baked items
• Ensure consistency, quality, and presentation across all pastry offerings
• Assist in menu development, testing, and seasonal changes
• Maintain cleanliness and organization of the pastry section
• Ensure proper storage, rotation, and labeling of ingredients
• Support training of junior pastry team members
• Follow food safety, hygiene, and HACCP standards
• Work collaboratively with the culinary team to support smooth service operations

• At least 2–3 years of experience as a Pastry CDP or Demi CDP
• Strong pastry and baking fundamentals
• Creativity and passion for desserts with modern, fun presentation
• Ability to work independently and in a team
• Experience in hotels or high-volume restaurants is a plus
• Knowledge of food safety and hygiene standards
• Positive attitude, good communication skills, and a love for hospitality

THE ANDHRA CURRY PTE. LTD.

Job Description

Job Description & Requirements

• Creating Menus: Design and plan menus that align with the restaurant’s concept and customer preferences, ensuring a balance between innovation and customer favorites.
• Recipe Development: Develop and test new recipes, ensuring they are both delicious and feasible for the kitchen to produce consistently.

• Cooking: Oversee the preparation, cooking, and presentation of food, ensuring high standards of taste, quality, and consistency.
• Ingredient Selection: Choose high-quality ingredients, often collaborating with suppliers to ensure freshness and sustainability.

• Team Supervision: Manage kitchen staff, including line cooks, sous chefs, and other kitchen workers, assigning tasks, and providing training and mentorship.
• Scheduling: Create and manage work schedules to ensure the kitchen operates efficiently, even during peak hours.

• Standards Maintenance: Maintain high standards of food safety, hygiene, and sanitation in compliance with local health regulations.
• Quality Assurance: Regularly inspect the kitchen, equipment, and ingredients to ensure everything meets the required standards.

• Inventory Control: Monitor inventory levels, ordering supplies as needed while minimizing waste.
• Cost Management: Develop and manage budgets, control costs, and optimize resource use without compromising quality.

• Feedback Handling: Engage with customers to gather feedback, address complaints, and ensure a positive dining experience.
• Special Requests: Accommodate special dietary requirements and requests, ensuring customer satisfaction.

• Staying Current: Keep up with culinary trends, experimenting with new techniques and ingredients to keep the menu fresh and exciting.
• Innovation: Innovate and introduce new dishes and cooking techniques to stay ahead in the competitive culinary field.

• Event Planning: Coordinate and manage special events, banquets, and catering services.
• Collaboration: Work with management and front-of-house staff to ensure seamless service.
• Training Programs: Develop and implement training programs for kitchen staff to improve skills and maintain high standards.

• Culinary Expertise: Proficiency in various cooking techniques and cuisines.
• Leadership: Strong leadership and team management skills.
• Creativity: Innovative thinking to create new dishes and improve existing ones.
• Attention to Detail: High level of attention to detail in food preparation and presentation.
• Communication: Excellent communication skills for interacting with staff and customers.
• Problem-Solving: Ability to quickly resolve issues that arise in a fast-paced kitchen environment.

Sentosa Development Corporation & Subsidiaries

Welcome to Sentosa Development Corporation – where discovery never ends! We manage Sentosa Island, transforming it into more than a leisure destination. Our vision is to be the world's best-loved resort, focused on three areas: One Sentosa Experience, Smart Sentosa, and Sustainable Sentosa.

Job Description

Overall Job Purpose:

To undertake the following duties:

1. Plan and facilitate Enterprise Risk Management and Business Continuity Management processes and workstreams; 

2. Undertake review, research and analysis of Island Admission policies and initiatives

3. Other assigned tasks from the Division that may be undertaken from time to time. 

Enterprise Risk Management

• Facilitate the annual Risk Assessment Exercise to identify new and emergent enterprise risks and undertake risk assessment and scoring 

• Engage stakeholders to track and review their existing Risk Treatment Plans and assess their alignment to our corporate priorities and progress in implementation 

• Work with Internal Audit to monitor the progress and ensure the effectiveness of the Risk Treatment Plans 

• Engage stakeholders to collate any new risks and refresh the Tier 1 risks and their risk scores

• Prepare papers, presentation and reports to seek approvals from Senior Management, Audit Commitment and the Board

• Coordinate with stakeholders to review and update the BCM sections in the Crisis Management Manual

Policy Review and Analysis:

• Undertake periodic reviews of the Island Admission (IA) policies to meet SDC’s strategic objectives 

• Undertake research and analysis to evaluate the success and effectiveness of various IA initiatives 

• Prepare papers and reports to seek the necessary approvals for any tactical or strategic IA initiatives and coordinate the smooth implementation 

• Maintain and update the IA Policy Manual 

• Provide policy advisory and guidance to stakeholders, including facilitating inter-divisional discussions to review any IA related processes 

Job Requirements

• Tertiary qualifications in Business Administration, Finance, Marketing, Communications, Property Estate Management or similar with 3 years of work experience. Applicants with less experience may also be considered.

• Excellent analytical, writing and project management skills 

• Knowledge of Enterprise Risk Management / Business Continuity Management and involved in ERM/BCM work 

• Demonstrate good organizational and interpersonal skills and work well with internal and external stakeholders to manage project timeline

• Well-versed in advanced functions in Microsoft Word, Excel and PowerPoint

• A team player who can work independently and has strong sense of drive, responsibility and commitment  

We regret only shortlisted candidates will be notified.

Members Only Hospitality Pte. Ltd.

Job Description

Role Purpose

The Padel Manager is responsible for the full commercial, operational, and experiential performance of the padel offering. This includes court utilisation, programming, coaching partnerships, member engagement, events, revenue growth, and service standards, ensuring the padel operation aligns with the club’s premium positioning and commercial objectives.

Key Responsibilities  Operations & Court Management

o  Oversee day-to-day padel operations, ensuring courts are well-maintained, safe, and presentation-ready at all times

o  Manage court bookings, peak/off-peak optimisation, cancellations, and utilisation targets

o  Liaise with facilities and maintenance teams on court surfaces, lighting, fencing, and equipment

o  Ensure all operating procedures, risk assessments, and safety standards are followed

  Programming & Member Experience

o  Curate a structured padel programme including social play, leagues, ladders, tournaments, and clinics

o  Design beginner, intermediate, and advanced pathways for members

o  Deliver a welcoming, inclusive, and energetic padel culture aligned with the club brand

o  Act as the primary on-site ambassador for padel, building strong relationships with members

Coaching & Partners

o  Recruit, manage, and schedule padel coaches and external partners

o  Oversee coaching standards, class quality, and member feedback

o  Structure coaching packages, private lessons, and group sessions in line with revenue targets

o  Ensure coaches represent the club professionally and consistently

Commercial & Revenue Performance

o  Drive revenue across court hire, coaching, events, leagues, and sponsorships

o  Build and manage padel P&L inputs (revenue forecasts, costs, margins)

o  Identify upselling and cross-selling opportunities with F&B, events, and membership

o  Support sponsorships, brand partnerships, and equipment collaborations

Events & Community Building

o  Plan and execute padel tournaments, corporate days, brand activations, and member socials

o  Collaborate with Events and F&B teams to deliver integrated padel-led experiences

o  Build a strong padel community that encourages repeat play and advocacy

Team Leadership & Administration

o  Manage padel desk staff, part-time staff, and contractors (where applicable)

o  Prepare staff schedules, rosters, and training

o  Track KPIs including utilisation, revenue per court, coaching conversion, and member participation

o  Maintain accurate reporting and dashboards for senior management

Systems & Technology

o  Manage padel booking and CRM systems (e.g. Mindbody, Playtomic, PeopleVine, or similar)

o  Ensure data accuracy, reporting, and member communication via digital platforms

o  Support marketing initiatives including EDMs, in-club collateral, and social content

Skills & Experience

Essential:

               •             Proven experience managing padel, tennis, or racquet-sport operations

               •             Strong commercial acumen with revenue and utilisation focus

               •             Excellent interpersonal and member-facing skills

               •             Experience managing coaches or sports professionals

               •             High operational discipline and attention to detail

Desirable:

               •             Coaching or competitive padel background

               •             Experience in premium hospitality, members’ clubs, or lifestyle venues

               •             Familiarity with booking and CRM systems

               •             Event management experience

Personal Attributes

               •             Energetic, personable, and service-oriented

               •             Commercially driven with a hands-on mindset

               •             Strong organiser and communicator

               •             Comfortable working evenings and weekends as required

               •             Brand-aligned, polished, and professional

Working Hours

Flexible roster including evenings and weekends, aligned to peak padel demand.

Claudine Pte. Ltd.

Job Description

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

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

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

You'll be in charge of:

• Setting up your workstation with all the needed ingredients and cooking equipment
• Ensuring great presentation by dressing dishes before they are served
• Utilizing various cooking techniques to bring out exceptional flavors and textures in selected dishes
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients and ensuring they meet the standards required
• Monitoring stock and placing orders when there are shortages
• Enforcing strict health and hygiene standards and troubleshooting any problems that may arise
• Being a role model to junior team members and providing them direction to lead their stations

We love people who:

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

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

QT Singapore

Job Description

Role Overview:

The Assistant Director of Sales (ADOS) supports the Director of Sales in driving revenue performance and delivering the hotel’s commercial and financial outcomes. The role plays a key part in executing the sales strategy, leading day-to-day sales activities and developing a high-performing sales team to maximise results.

With a strong client-focused mindset and confident communication style, the ADOS builds effective relationships with clients and internal stakeholders, supports market initiatives and contributes to enhancing the overall guest and client experience. The role requires agility, strong execution skills and the ability to balance multiple priorities in a fast-paced hotel environment.

Key Responsibilities:

• Support the Director of Sales in executing the overall sales strategy to drive market share growth and commercial performance, ensuring all sales activity is accurately captured in the CRM.

• Actively manage key sales accounts and contribute to achieving corporate, group and MICE revenue targets.

• Communicate sales goals, priorities and updates to the sales team, reinforcing alignment with hotel objectives and celebrating successes.

• Coach, guide and support sales team members by identifying development needs and providing on-the-job training.

• Assist in managing the hotel’s tactical sales approach by understanding business demand patterns, supporting strategies around rate, occupancy and market mix.

• Represent the hotel confidently in client meetings, sales calls, presentations and negotiations, influencing outcomes through professional and persuasive communication.

• Support the resolution of client issues, complaints and disputes, working collaboratively to achieve satisfactory outcomes.

• Partner closely with the Revenue Management team to support pricing strategies, rate structures, group thresholds, space utilisation through demand analysis.

• Collaborate with the Food & Beverage team to support the development and promotion of F&B initiatives, packages and events.

• Collaborate with Group Marketing, Sales, Loyalty and Digital teams to support campaigns, promotions and new revenue initiatives.

• Monitor sales performance against targets, prepare reports and contribute insights to drive continuous improvement.

• Support EVT’s vertical selling initiatives by promoting cross-selling opportunities across the wider EVT portfolio.

 Qualification:

• Minimally GCE ‘O’ / ‘N’ Level with at least 3 passing subjects.

• Good command of written and spoken in English language.

Requirements:

• Proven ability to work effectively within a sales team, with some exposure to mentoring or supporting team members

• Has been accountable for sales accounts (clients) to the value of $1m or above

• Demonstrated ability in strategic planning, driving and achieving goals

• Minimum 2 years experience in a similar role, sales leadership or senior sales role.

• Has experience in launching a new hotel to market (desirable)

31 VENTURES PTE. LTD.

Job Description

Restaurant Manager

Salary: $4,500 – $6,500 (based on experience)

Our Brands:
SUSHI YUJO – www.sushiyujo.sg | IG: @sushiyujo.sg
SHINRAI – www.shinrai.sg | IG: @shinrai.sg
SAPOTO – www.sapoto.sg | IG: @sapoto.sg

Location: Tanjong Pagar / Telok Ayer
Work Schedule: 5/6-day work week
Split Shift: 11:00am – 2:30pm & 5:30pm – 10:30pm

Contact: 8868 8831
(WhatsApp your resume and expected salary)

Perks & Benefits

• AWS Guaranteed

• Performance Bonus

• Fast Career Progression

• Staff Discounts (Food & Beverage)

• Meal Allowance

• Opportunity to grow with multiple established Japanese dining brands

As a Restaurant Manager, you will be responsible for the overall performance of the outlet, ensuring smooth daily operations, strong team leadership, and consistently high service and food standards. This role suits someone who is hands-on, people-focused, and committed to long-term growth with the company.

• Oversee and manage daily restaurant operations to ensure smooth service flow

• Lead, train, and motivate service teams to deliver excellent guest experiences

• Plan staff scheduling, manpower deployment, and shift coverage

• Ensure food quality, service standards, and hygiene regulations are consistently met

• Monitor inventory levels, ordering, cost control, and wastage management

• Handle guest feedback and resolve issues professionally and promptly

• Work closely with kitchen and management teams to improve operations

• Drive team performance, accountability, and service culture

• Be hands-on during service and support the team when required

• Proven experience as a Restaurant Manager or Assistant Manager in F&B

• Strong leadership, communication, and people management skills

• Good understanding of service operations and cost control

• Food Safety & Hygiene Certification

• Willingness to work weekends and public holidays

• Long-term mindset and commitment to growth

FS CULINARY PTE. LTD.

Job Description

Occupation

Outlet Manager (Food Services)

Job Description & Requirements

• We are a highly dedicated and high functioning team working in a friendly environment.
• We are looking for commited, independent, hardworking and honest staff to grow with us.
• Data entry cash, credit expenses
• Accounts daily, weekly, mthly
• Daily ops able to handle operations
• Work scheduling
• HR interview, employment contract, salary vouchers
• Stock check every week
• Stock order daily
• Cleaning schedule weekly
• Cashier
• Packaging
• Order Taking
• Stall cleanliness
• Food Preparation
• Part of a service team
• Greet & serve patrons in a pleasant way
• Learn about customer service
• Friendly working envirnoment
• Willingly to learn
• Able to work as a team

PERSOL

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

Job Description

Job Responsibilities

• Ensure smooth daily housekeeping and cleanliness operations across villas, clubhouse, and common areas, including supervision of contractors and adequacy of outsourced manpower (housekeeping, laundry, waste management, pest control, etc.).

• Engage pest control service providers promptly to address pest-related issues such as bees, mosquitoes, sandflies, and other infestations.

• Conduct inventory checks during guest check-outs and perform regular inspections of villa infrastructure to ensure all areas are well-maintained, defect-free, and ready for guest occupancy. Escalate identified defects to relevant departments for follow-up.

• Raise maintenance requests based on housekeeping reports and issue cleaning work orders to contractors for irregularities and defects, in accordance with ISO standards.

• Coordinate with laundry service providers on the dispatch and collection of soiled linens after each check-out and conduct quarterly reviews on condemned items and replacement purchases.

• Verify laundry contractor billing against daily Delivery Orders (DOs), identify discrepancies, and ensure accurate charges are billed to the club.

• Provide guests with essential information, including house rules, regulations, and contact details for assistance during their stay.

• Handle member and guest complaints efficiently, professionally, and in a timely manner to ensure service satisfaction.

Job Requirements

• GCE ‘N’ levels and above

• Minimum 2 years of relevant experience in hospitality, facilities or housekeeping operations

• Customer service oriented and proactiveness

• Willingness to perform shift duties, including weekends and public holidays

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

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

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOL Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolsingapore.com/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

Sultan Turkish Restaurant

Sultan Turkish Restaurant is well-known as the Best Turkish Restaurant in Singapore, Sultan Turkish Restaurant offers a wide variety of delicious and authentic Turkish Cuisine along one of the most popular Bussorah and Arab Street in Singapore.

Job Description

Job Description & Requirements

• Overseeing all aspects of a food service business
• Coordinating work and schedules
• Overseeing inventory ordering
• Ensuring that the restaurants are adequately staffed with properly trained workers
• Monitoring restaurant operations to ensure compliance with food safety standards and industry regulations
• Training staff on appropriate customer service techniques for different scenarios, such as handling complaints about food or service quality
• Implementing practices and procedures and consistently reviewing operational standards with the aim of always improving speed and service quality
• Scheduling staff hours and assigning tasks for service
• Monitoring Floor Supervisors and assisting with all service-related activities.

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.

• Supervise and support staff to provide excellent customer service.

• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.

• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.

• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.

• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.

• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.

• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.

• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.

• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.

• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.

• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.

• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).

• Coordinate training schedules for staff and ensure compliance with internal training programs.

• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

JUN LING TCM

Job Description

Key Responsibilities and Duties

• Team Leadership: Mentoring, coaching, and motivating employees to increase productivity.
• Operational Management: Setting, implementing, and monitoring daily operational strategies, procedures, and goals.
• Staffing & Development: Recruiting, interviewing, hiring, and training new employees.
• Performance Evaluation: Conducting performance reviews, addressing employee issues, and managing disciplinary actions or terminations.
• Planning & Organizing: Creating employee schedules, delegating tasks, and organizing workflows to ensure efficiency.
• Financial Oversight: Managing departmental budgets, controlling costs, and analyzing financial reports.
• Communication: Acting as a liaison between team members and upper management to report on progress, goals, and issues.
• Customer/Client Relations: Resolving escalated customer complaints and ensuring service standards are met. 

Required Skills and Qualifications

• Leadership & Team Management: Ability to guide, support, and develop staff.
• Communication Skills: Strong verbal and written communication for team updates and reporting.
• Decision-Making: Capability to analyze data and make informed operational decisions.
• Problem-Solving: Ability to resolve conflicts, technical, or operational issues.
• Organizational Skills: Proficiency in scheduling, delegation, and managing resources.

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

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 Guest Relations Executive/Manager.

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 Guest Relations Executive, you’ll be at the heart of creating unforgettable dining experiences for our guests.

Here’s what you’ll tackle every day:

🌟 Set the tone - Greet guests warmly, guide them to their tables and assist with seating and handle phone calls and respond to email inquiries professionally and promptly.
📅 Master reservations - Make, confirm, and manage bookings while keeping the waiting list and seating chart running smoothly.
🤝 Team up - Coordinate with Service and Kitchen staff to handle special requests, such as dietary needs or personalized table arrangements.
🎉 Celebrate moments & Stay a step ahead - Print special occasion menus and set up tables to create unforgettable memories and anticipate guests’ needs and proactively fulfil their requests.

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

💡Minimum one (1) year of related experience in a casual dining environment
🔥 A supportive personality with a can-do attitude with a passion for working in a fast-paced, dynamic environment and be a team player and support fellow staff members and have a guest-first approach to hospitality with demonstrated ability to interact with customers, employees and third parties that reflects highly on the Restaurant, the brand and the Company
💬 Excellent interpersonal and communication skills with an ability to represent our restaurant, brand, and company with pride and professionalism, be well-groomed and have a professional disposition

What’s in It for You?

💰 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 

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 Kitchen Team Member.

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:
You'll play a key role in crafting exceptional dining experiences.

Here’s what you’ll tackle every day:

✔ Lead Your Station – Assist/Oversee a designated kitchen section, ensuring efficient and high-quality food preparation.
✔ Maintain Consistency – Follow recipes and plating guidelines to deliver dishes that meet our exacting standards.
✔ Stock & Supply Management – Monitor ingredient levels, manage orders, and minimize waste.
✔ Mentor & Train – Guide junior kitchen staff, fostering a collaborative and skilled team.
✔ Uphold Excellence – Adhere to food safety, hygiene, and sanitation standards at all times.

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

• A professional and positive attitude, even in high-pressure situations.

• The ability to stay focused and efficient in a fast-paced kitchen.

• A strong commitment to food safety, hygiene, and cleanliness.

• Team spirit—you thrive in a collaborative environment.

• A keen eye for consistency in food preparation, presentation, and quality control.

• A willingness to learn and a problem-solving mindset.

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 

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

HORIZONS HVL SINGAPORE PTE. LTD.

Job Description

A Family Office seeks an experienced and discreet Butler & Household Manager to provide impeccable service and oversee household operations. 

Key Responsibilities

• Deliver personalised service to the Principal and her guests
• Manage household inventory and day to day routines 
• Coordinate with staff, vendors, and household operations 
• Provide table service to fine-dining standards
• Handle ad-hoc requests efficiently and discreetly 

Candidate Profile

• Proven experience in high-end hospitality (e.g., fine dining, 5-star hotels, private jet or first class cabin crew service) 
• Efficient communication and professional demeanour 
• Exceptional organisation, and attention to detail
• Calm, discreet, flexible and can-do attitude 

Work Arrangement

• Location: Central Area (primarily Raffles Place & Orchard)
• Working Hours: Monday–Friday, 9:00am–6:00pm
• Flexibility: Occasional overtime required depending on event and meal schedule