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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.

AlwaysHired Pte. Ltd.

Job Description

Key Info

• 5 days a week. Shift varies.

  AM: 7:00am - 4:30pm

  PM: 1.00pm - 10:30pm

• Basic is up to $5000

• Location: Central

Responsibilities

• Ensure all food prepared meets certification, quality, and hygiene standards.

• Assist in menu creation, preparation, and execution for banquets and events.

• Supervise food preparation to maintain consistency, presentation, and taste.

• Coordinate with the Executive Chef on menu planning and recipe development.

• Support food innovation and continuous improvement in kitchen offerings.

• Collaborate with banquet and event teams on production schedules and requirements.

• Oversee kitchen operations during events to ensure timely delivery and quality.

• Lead, train, and mentor junior chefs and kitchen staff on standards and hygiene.

• Ensure efficient kitchen operations and high performance of all staff.

• Assume leadership of the kitchen in the absence of the Executive Chef.

Requirement

• At least 3-5 years of experience as a chef with experience in banquet and large-scale event catering preferred.

• Excellent cooking and food presentation skills, with attention to detail

Next Step:

Please submit your updated resume in MS Word format by clicking the QUICK APPLY button.

We regret to inform that only shortlisted candidates will be notified. Please note that your response to this advertisement will constitute informed consent to the collection, use, and/or disclosure of personal data by AlwaysHired, its affiliates and, where necessary, to relevant third parties, for purposes such as job application processing, career advisory, research, and other administrative purposes, in compliance with the relevant provisions of the Privacy Policy available at www.alwayshired.com.sg/privacy-policy.

Teo Jeron | Personnel Reg No: R26159511

AlwaysHired Pte Ltd | EA Licence: 24C2293

KOREAN STEAK HOUSE OCC PTE. LTD.

Job Description

1. JOB DESCRIPTION

Job Title

Sous Chef

Occupation

Sous Chef

Job Description 

1. Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Helps control and direct the food preparation process efficiently and professionally

3. Ensures that the kitchen runs on schedule and that food and related services are of a high grade

4. Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind

5. Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario

6. Helps create meals using new or current culinary inventions or as the business prescribes

7. Approves and polishes dishes before they are delivered and served to customers

8. Produces quality menu that could change seasonally as the business requires

9. Places equipment, tools or ingredient orders in response to possible detected shortfalls

10. When required and directed, makes arrangements for repairs of cooking equipment

11. When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

12. Manages kitchen stocks and ensures minimal wastage

13. Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

14. Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximize gross profit to include the effective staff management and staff salary

15. Helps supervise subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

16. Assists in ensuring that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

17. When required, regulates the workload of junior kitchen staff

18. Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

19. Helps maintain punctuality and attendance records

20. Follows and strictly implements all food and sanitary rules as well as safety guidelines

21. Encourages coworkers to cooperate and respect one another, motivates team work

22. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

23. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

24. Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

25. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

26. Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

27. If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

28. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

• Three (3) to five (5) years of experience as a Jr sous chef

• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

• Working knowledge of kitchen organizing

• Strong interpersonal and leadership skills

• Quick in picking up concepts and possesses good logical and analytical problem-solving skills

• Able to grasp business requirements and processes

• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

• Service oriented, meticulous, attention to detail

• Good communication skills

• Team player

2. SKILLS

RecipesIngredientsWell OrganisedFood SafetyCookingFood QualityInventorySanitationRaw MaterialsRestaurant ManagementGood Communication SkillsHACCPExcessStaff ManagementHazard Analysis

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Professional

Minimum Years of Experience

3

Employment Type

Permanent, Full Time

Minimum Qualification Level

Advanced / Specialist / Management / Graduate Diploma

Field of Study

Culinary skills

Monthly Salary Range (SGD)

$3,300 - 4,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

KOREAN STEAK HOUSE OCC PTE. LTD.

Job Description

1. JOB DESCRIPTION

Job Title

Head Chef

Occupation

Head Chef

Job Description 

1. Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Controls and directs the food preparation process efficiently and professionally

3. Creates meals using new or current culinary inventions or as the business prescribes

4. Approves and polishes dishes before they are delivered and served to customers

5. Produces quality menu that could change seasonally as the business requires

6. Places equipment, tools or ingredient orders in response to possible detected shortfalls

7. When required, makes arrangements for repairs of cooking equipment

8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

9. Manages kitchen stocks and ensures minimal wastage

10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses

12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

14. Calculate the workload and remuneration of kitchen staff

15. Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

16. Maintains payroll, punctuality and attendance records

17. Follows and strictly implements all food and sanitary rules as well as safety guidelines

18. Encourages coworkers to cooperate and respect one another, motivates team work

19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

20. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

21. Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

23. Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

24. If and when necessary, keeps recipe files in excellent condition and up-to-date

25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

2. Five (5) to Seven (7) years of experience as a chef

3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

5. Proven ability of kitchen management

6. Strong interpersonal and leadership skills

7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills

8. Able to grasp business requirements and processes

9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

10. Service oriented, meticulous, attention to detail

11. Good communication skills

12. Team player

2. SKILLS

RecipesIngredientsWell OrganisedFood SafetyCookingSanitationPayrollRaw MaterialsRestaurant ManagementHACCPNutritionExcessTenaciousStaff ManagementHazard Analysis

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Professional

Minimum Years of Experience

5

Employment Type

Permanent, Full Time

Minimum Qualification Level

Advanced / Specialist / Management / Graduate Diploma

Field of Study

Culinary skills 

Monthly Salary Range (SGD)

$4,000 - $6,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

The Fullerton Bay Hotel

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

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

•Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy.

•Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage.

•Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.

•Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.

•Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary.

•To ensure that all kitchen Mise en Place is prepared according to production plan.

•Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.

Requirements:
•Completion of GCE ‘O’; or minimum of two years related experience and/or training; or equivalent combination of education and experience.

•Knowledgeable in all food products

•Knowledge of all cooking methods

•Knowledgeable in all cutting methods

•Trained in all food safety and sanitation standards

The Capitol Kempinski Hotel Singapore

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

Job Description

SCOPE

Reporting to the Front Office Manager, the incumbent in the position is responsible for supervising the operations at the reception. He/she will support and assist the Front Office and other departments to ensure that the highest professional services are given to all guests in accordance with the Kempinski and Leading Quality Assurance (LQA) service standards.

OVERALL OBJECTIVES

• Plan and supervise the day-to-day operations of the Reception section which are related to the arrival and departure of guests, including the room sales, the room assignments of VIPs, Groups and Crews and room registrations.

• Ensures that all guests receive prompt, cordial attention and personal recognition and resolves related problems.

• Handles guest requests and complaints in a polite and efficient manner, gives further instructions to the relevant staff if needed to ensure customer satisfaction and maintains a record of all complaints received from all guests. Follow up when necessary.

• Liaise and coordinate with various departments to ensure all information on guests are accurate such as rate, room type, billing, guest requests and oversee that guests’ specific requirements are addressed in an efficient manner.

• Control room availability for walk-ins and establish accountability for guests’ departure dates and times.

• Follow up with Housekeeping any unresolved room discrepancies.

• Maintain reservation procedures, same day arrivals.

• Check all arrivals folios, follows up on credit standing of walk-in guests and validity of account to company instructions.

• Check all billing instructions and guest credit for accuracy. Follow up and resolve related issues.

• Understand and carries out duties in line with Hotel Emergency Procedures.

• Inspects guestrooms on a daily basis.

• Responds promptly to any operational requests from Front Office and other hotel departments.

• Other ad-hoc duties

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.

• Possess good command of English

• Minimum 3 years experience in a similar role

• Comprehensive Opera knowledge

• Mature & Customer focused.

The Capitol Kempinski Hotel Singapore

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

Job Description

SCOPE
Reporting to the Executive Housekeeper, the Assistant Housekeeper is responsible for directing and controlling the day-to-day housekeeping operations on the Floors or in the Public Areas in order to ensure the highest standards of cleanliness. He/She will closely monitor all processes related to ensuring high level of housekeeping services provided to the guest is timely and defect free.

OVERALL OBJECTIVES

• Assist in the management of the Housekeeping team, especially in the absence of the Executive Housekeeper.

• Allocate and direct the work assignments of supervisory and non-supervisory staff in an efficient manner to ensure that guests and other departments receive prompt and courteous service.

• Attend daily briefings and take note of VIP arrivals and the special attention items for the guests.

• Keep the Housekeeping Staff informed on the daily operational activities and challenge and provide all information relevant to their job duties.

• Schedule routine inspection by supervisors, of all housekeeping areas including occupied and non-occupied rooms.

• Handle comments and requests from guests and other departments to meet their satisfaction. 

• Manage hiring, training, performance evaluation and conflict resolution of team members when appropriate.

• Ensure good relations and effective inter-departmental communication.

• Make recommendations to Executive Housekeeper on improving the services provided by the Housekeeping Department.

• Control usage of all amenities and cleaning supplies to ensure compliance to budget and ensure appropriate usage of equipment and tools.

• Administrative duties such as attending meetings, writing reports and memos as required.

• Other ad-hoc duties as assigned

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.

• Minimum 3 years of relevant working experience in hospitality industry.

• Knowledge of proper cleaning techniques and requirements, use of equipment, and chemical handling

• Effective verbal and written communication skills. 

• Able to perform shift work.

HAOH PTE. LTD.

Job Description

• Managing and oversee daily operations and ensure compliance to operations standards and procedures
• Managing restaurant finanical objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing sales, labour & food cost variances
• Plan weekly schedule planning and daily team floor plan
• Hire, trains and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned area, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the restaurant
• Handles customers feedback promptly
• To comply ad-hoc with all the admin and paperwork requirements
• Assist and support duties and responsibilities as and when assigned by the management

LIBERTY MBFC PTE. LTD.

Job Description

• Ensure that employees report for duty punctually, wearing the correct uniform, shoes, and name badge.
• Ensure that all employees are courteous and professional at all times.
• Supervises the employees, ensuring that the correct standard of service is maintained and continuously improved.
• Ensure the quality of food preparation is by the established standard.
• Ensure the quality of food collected from the store before use.
• Ensure the cost-effective production of raw materials to minimize wastage.
• Ensure proper portion control of food.
• Ensure electrical and mechanical equipment and utensils are in operation and properly maintained.
• Ensure cleanliness and maintenance of all outlets, refrigerators, freezers, working tables, and equipment.
• Ensure the highest standard in food preparation, storage, and handling according to ENV standards.
• Ensure staff practices the “First In, First Out” standard.
• Performs any other duties that the Management may assign from time to time.

Private Advertiser

Job Description

Responsibilities

• Strategic Vision & Execution: Define and execute the roadmap for new business concepts from ideation through market launch and maturity. Drive cross-functional synergy across matrixed support functions.

• Fiscal Accountability: Maintain full P&L ownership, optimizing financial health and implementing performance-improvement frameworks to build a resilient business model.

• Operational Excellence & Scaling: Lead the end-to-end rollout of new market footprints, ensuring quality, cost efficiency, and standard operating procedures to support future expansion.

• Complexity Management: Navigate business ambiguity by establishing sophisticated operational, governance, and financial frameworks.

• Innovation & Market Optimization: Capitalize on market opportunities using data-driven insights to refine brand positioning. Drive digital transformation and modern consumer engagement initiatives.

• Human Capital Development: Oversee talent pipeline strategy, retention programs, and engagement initiatives, fostering a high-performance, collaborative team culture.

• Governance & Controls: Direct financial and operational governance, ensuring internal controls, accurate forecasting, budgeting, and capital planning.

Job Requirements

• Strategic Leadership: Proven track record in a strategic and operational leadership role, particularly in managing complex business trajectories or new ventures within a matrixed organization.

• Commercial Acumen: Demonstrated experience managing comprehensive P&L frameworks and driving bottom-line results.

• Industry Experience: Strong background in consumer-facing operations, portfolio development, and multi-unit management.

• Scale-Up Capabilities: Proven ability to build, scale, and optimize new business models in dynamic, fast-paced markets.

GRILLS N' WOK PTE. LTD.

Job Description

Company Overview

Biryani Brews is a family-friendly casual dining restaurant serving authentic, healthy food with home-ground spices at reasonable prices and exceptional customer service. We offer breakfast, lunch, dinner, and drinks with a menu designed for all age groups.

Job Summary

Plan and manage authentic Indian cuisine preparation, kitchen operations, and menu customization to meet client needs while ensuring food safety, cost control, and high-quality standards in a dynamic dining environment.

Responsibilities

• Plan, modify, and customize Indian cuisine menus to align with client needs and demand
• Develop all recipe ingredients in-house to minimize off-the-shelf purchases for food preparation
• Calculate detailed food costing and pricing for individual dishes and menus to control costs and reduce food wastage
• Manage kitchen operations during odd hours, public holidays, and weekends as needed with full accountability
• Substitute and support kitchen team members during absences, including cleaning and maintenance tasks
• Communicate effectively with clients to understand their needs and advise on appropriate menu choices considering health conditions
• Monitor and manage stock levels, replenish supplies timely, track stock movement, and remove expired or unsafe items
• Maintain high standards of food safety and hygiene in compliance with SFA statutory guidelines
• Ensure consistent food quality by implementing and enforcing in-house SOPs for food preparation
• Apply knowledge of Indian spices’ health benefits, preparation methods, and marination times to optimize dishes
• Follow management instructions and incorporate client feedback to continuously improve service quality
• Procure Indian spices based on stock nature, quality, and price considerations
• Train junior kitchen team members to develop their skills and support kitchen management

Required competencies and certifications

• Minimum 10-12 years of experience in preparing authentic Indian cuisine

GRILLS N' WOK PTE. LTD.

Job Description

JOB DESCRIPTION:

We are seeking an experienced and knowledgeable Restaurant Manager/ Assistant Manager to oversee the daily operations of our Halal restaurant. The ideal candidate will have a deep understanding of Halal procedures, excellent leadership skills, and a passion for delivering outstanding customer service.

Responsibilities:

. Lead and manage the Front of House restaurant's operations, with a primary focus on maintaining Halal standards and procedures throughout the establishment.

· Train, mentor, and supervise restaurant staff, including chefs, servers, and kitchen assistants, to ensure compliance with Halal guidelines and deliver exceptional service to our customers.

· Work closely with suppliers and vendors to source Halal-certified ingredients and products, ensuring the integrity of our menu offerings and maintaining the trust of our customers.

· Oversee food preparation, handling, and serving processes to ensure strict adherence to Halal standards according to MUIS regulations.

· Enforce and implement policies and procedures to uphold MUIS Halal standards and foster a culture of continuous improvement.

· Stay informed about industry trends, regulatory changes, and best practices in Halal certification to ensure ongoing compliance and relevance for our restaurant.

· Overseeing day-to-day operations of the store and ensuring smooth operations.

· Providing excellent customer service by greeting customers, taking orders, and handling transactions efficiently.

· Addressing customer inquiries, concerns, and complaints in a timely and professional manner.

· Handling cash transactions accurately and securely. Supervising and training crew staff on food preparation, customer service, and safety.

· Adhering to health and safety regulations, including cleanliness standards and hygiene practices.

The Fullerton Hotels and Resorts

Transformed from a magnificent 1928 neo-classical landmark that was once home to the General Post Office, The Fullerton Hotel Singapore with its inspiring legacy and monumental Palladian architecture emanates a timeless grandeur while offering contemporary luxury and Asian hospitality to business and leisure travellers. Each of the 400 rooms and suites has been exquisitely designed by world-renowned architects Hirsch Bedner & Associates and furnished to provide guests the ultimate in opulence.

Job Description

• Support the Director of Catering & Events in the strategic planning, leadership, and overall management of catering and event operations for social, corporate, and group functions.

• Provide day-to-day leadership and oversight of the catering and event sales team, event services managers, and cross-functional departments to ensure consistent execution and service excellence.

• Oversee client relationships from contracting through event completion, ensuring alignment with revenue goals, service standards, and guest expectations.

• Lead and support contract negotiations, pricing strategies, and upselling initiatives to maximize revenue, profitability, and market competitiveness.

• Coordinate closely with the Sales department to optimize function space utilization and ensure maximum yield across all revenue-producing areas.

• Review, approve, and ensure accuracy of all banquet event orders (BEOs), event documentation, and operational reports.

• Assist in the development, management, and monitoring of departmental budgets, forecasts, labor costs, and profitability.

• Analyze sales performance, average checks, guest counts, and market trends to drive productivity, efficiency, and revenue growth.

• Support the Director in the planning and on-site execution of large-scale, high-profile, or complex events.

• Collaborate with culinary, operations, finance, and other hotel departments to ensure seamless coordination and high levels of guest satisfaction.

• Contribute to marketing plans, sales strategies, and assigned market initiatives to increase catering volume, revenue, and market share.

• Assist in the development and pricing of banquet menus based on competitive analysis and operational capabilities.

• Maintain strong knowledge of banquet facilities, service capabilities, and competitive market conditions.

• Ensure compliance with hotel policies, SOPs, training requirements, safety, and security standards; assist with updates as needed.

• Anticipate and resolve guest concerns and operational challenges, escalating issues to the Director of Catering & Events when appropriate.

Oversee deposit collection and adherence to established credit and billing policies.

Keep senior leadership informed of VIP, high-profile, or security-sensitive events, as well as any operational risks or unusual matters.

Foster a positive, inclusive work environment that emphasizes teamwork, accountability, professional development, and mutual respect.

Participate in leadership meetings, emergency response procedures, and special projects as assigned.

·         Performs any other related duties that may be assigned from time to time.

Far East Hospitality

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

Job Description

About the role

As the Front Office Manager (Oasia Resort Sentosa) at Far East Hospitality, you will be responsible for leading and managing the front office operations of this prestigious resort located in the beautiful Sentosa Central Region. This is a full-time position that will see you playing a pivotal role in delivering exceptional guest experiences and ensuring the smooth running of all front-of-house activities.

What you'll be doing

1. Responsible for the effective, efficient, and profitable functioning of the Front Office department.

2. Prepare the short-term and long-term department strategies for the onward planning, budgeting, and forecasting together with the Cluster Executive Committee.

3. Develop, recommend, and advise the Hotel Manager/Room Division Manager on potential areas for improvements relating to processes and strategies within the hotel.

4. Be proactive and resourceful in the analysis of trends as well as the changing needs and expectations of guests relating to hotel accommodation, services, and facilities.

5. Align and rally the staff towards achieving ARR and occupancy goals with proper yield management of room inventory.

6. Ensure that the Front Office department handles all guest calls promptly and in a friendly manner.

7. Inspect guest rooms, public areas, lobby, and other facilities periodically to maintain a consistently high standard.

8. Work with outsourced security for efficient surveillance and proper reporting/follow-up of incidents.

9. Collaborate with Human Resources for manpower-related matters.

10. Make plans for succession planning to ensure the development of future department heads.

11. Perform any other duties assigned by supervisors, carrying them out diligently and professionally.

What we're looking for

1. Minimum Diploma or Degree in Hospitality, Tourism, or related field

2. At least 5 years of Front Office experience, including 2–3 years in a supervisory or managerial role.

3. Strong leadership, communication, and interpersonal skills.

4. Service-oriented with the ability to manage guest satisfaction and operational efficiency.

5. Proficient in Opera PMS or other hotel front office systems.

6. Hospitality certifications (e.g., CERT, service excellence, operations management, or leadership) are an advantage.

7. Professional, well-groomed, and composed in all guest interactions.

About us

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

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

Apply now!

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

OOTO & CO PTE. LTD.

Job Description

Looking for an

Open Opportunity To Orchestrate?

Outstanding Occasions That Outshine?

You’re in the right place!

OOTO & CO is on the hunt for our next Event Manager — someone who dreams in run sheets, lives for logistics, and gets genuinely excited about the idea of transforming a blank canvas into an unforgettable experience. Whether it’s an exclusive CEO retreat in the Alps, a high-stakes incentive in Milan, or a conference that doesn’t feel like one, you’ll be part of the team that makes it all magic.

We’re not just another events agency- at OOTO & CO, we specialise in crafting events that are Out Of The Ordinary — and we really mean it.

You’ll work hand-in-hand with our power house team, including our 3 CEOs (Chief Experience, Chief Engagement,Chief Execution). Your days will be filled with a mix of strategy, creativity,and hands-on hustle.

Some things you’ll be doing:

• Co-crafting proposals that win hearts and business
• Building event plans with bulletproof budgets, timelines & schedules
• Leading client comms and coordinating with vendors like a pro
• Diving deep into research & sourcing, from venues to secret pop-ups
• Steering creative direction with flair — mood boards, themes, activations
• Overseeing on-ground execution to ensure it all comes together, beautifully

You’re someone who is:

OOTOmatic (Automatic) —You’re all about initiative, precision, and getting things done before anyoneasks

OOTOntic (Authentic)— You build real relationships, communicate clearly, and collaborate with heart

Naturally energetic, calm under pressure, and (just a little) obsessed with aesthetics

Strategic thinker meets design enthusiast

• Have event experience (agency, in-house, freelance — we’re open!)
• Know your way around a deck (Keynote / PowerPoint) & budget sheets
• Have good taste (in fonts, lighting, and food)

• Are an Audio, Visual, Lighting & Production whiz — or at least speak that language fluently

Send a ‘hello ’ (with your CV, if you’ve got one) to ***email_hidden***.

We don’t need a long essay — just tell us what excites you about working with us.

Let’s make the ordinary obsolete.Let’s make OOTO happen.

Eaglewings Loft Pte Ltd

EagleWings Group is a lifestyle company that started from Yacht chartering to F&B, Cinemas, Heatlh Food, Convenience store. .

Job Description

Job Description

• Preparing and baking various types of pastries, cakes, and desserts, including bread, croissants, cakes, tarts, macarons, and other desserts.
• Ensuring that all ingredients are fresh and of high quality, and that they are stored and prepared in a hygienic manner.
• Maintaining an accurate inventory of all pastry ingredients and supplies, and ordering new supplies as needed.
• Ensuring that all pastry and dessert dishes are plated and presented in an attractive and visually appealing manner.
• Collaborating with other chefs and kitchen staff to ensure that all food items are prepared and presented in a timely and efficient manner.
• Attending to customer payments and requests, ensuring a positive and responsive service experience.
• Adhering to all health and safety guidelines and regulations, and ensuring that all kitchen and baking equipment is well-maintained and in good working order.
• Staying up-to-date with current trends and developments in the pastry and baking industry, and using this knowledge to create new and innovative pastry dishes.
• Any other duties assigned by Managers and such other designated person

Requirements:

• Proven experience as a pastry chef will be advantageous
• Strong knowledge of baking techniques, pastry preparation, and various dessert recipes.
• Ability to work with precision and attention to detail, ensuring high-quality presentation and plating.
• Excellent time-management skills and the ability to handle multiple tasks in a fast-paced environment.
• Good understanding of food safety practices and hygiene regulations.
• Ability to work alone or as part of a team, collaborating effectively with other kitchen staff when necessary.
• Creativity and willingness to stay updated with industry trends and develop new dessert and pastry ideas.

• Flexibility to work various shifts, including weekends and public holidays

KUNG FU MASTER F&B PTE. LTD.

Job Description

Job Summary

Lead daily operations, human resource management, recruitment, and overseas expansion initiatives for a growing halal food outlet, driving business growth and operational excellence.

• Manage daily outlet operations to ensure smooth and efficient service delivery
• Oversee human resource functions including staff management and conflict resolution to maintain a productive work environment
• Execute recruitment processes to attract and retain qualified talent aligned with business needs
• Develop and implement strategies for overseas expansion to support business growth objectives
• Monitor operational performance and implement improvements to enhance customer satisfaction and profitability

• 3-5 years of experience in a similar food outlet management role
• Degree holder preferred

• Work schedule: 5 days per week
• Salary range: $6,500 - $8,000 monthly
• Contact: Please call or WhatsApp 97•••801 or email ***email_hidden*** for interview

BROSS ENTERTAINMENT PTE. LTD.

Job Description

An Executive Chef specializing in North and South Indian curries and tandoor

directs all kitchen operations, menu planning, and staff management

. They oversee the preparation of authentic clay oven specialties, rich gravies, and diverse regional dishes while strictly maintaining food quality, safety, and hygiene standards.

Key Responsibilities

• Culinary Excellence: Develop and execute authentic menus encompassing North Indian gravies, Tandoori items (kebabs, tikkas, and traditional breads), as well as South Indian specialties (like Biryani and Kerala dishes).
• Kitchen Operations: Direct daily prep and cooking activities, ensuring every dish meets the highest quality and plating presentation standards.
• Staff Leadership: Hire, train, and coordinate kitchen staff to guarantee consistency and efficiency.
• Inventory & Cost Control: Conduct ingredient stocktaking, manage supplier orders, and estimate food requirements to keep food and labor costs within budget.
• Hygiene & Compliance: Enforce strict food safety and sanitation guidelines to meet local regulatory requirements (e.g., SFA standards).
• Menu Innovation: Create new recipes, track industry trends, and incorporate feedback from restaurant staff and patrons to update offerings.

Core Requirements

• Extensive Expertise: Deep knowledge of diverse Indian spice blends, marinades, and traditional cooking methods.
• Cross-Regional Knowledge: Proven background in preparing both North Indian curries/tandoor items and South Indian staple dishes.
• Experience: Typically requires significant years of prior working experience as a Head Chef or Executive Chef in an Indian dining establishment.
• Management Skills: Strong leadership, problem-solving, and communication skills to manage a high-pressure kitchen environment

BROSS ENTERTAINMENT PTE. LTD.

Job Description

Job Description

A North/Tandoori/South Indian F&B Manager in Singapore

oversees daily operations, kitchen production (Tandoor, curries, Dosas), and staff management to ensure authentic quality, high safety standards, and profitability.

Key Responsibilities & Scope:

• Operational Management: Directs daily restaurant operations, including kitchen and front-of-house coordination during high-volume periods.
• Culinary Oversight: Ensures consistency in taste, portion control, and presentation for both North Indian (e.g., kebabs, Tandoor) and South Indian (e.g., Idli, Sambar, Dosa) dishes.
• Inventory & Cost Control: Manages ingredient stock, inventory turnover, supplier relationships, and cost control to minimize waste.
• Staff Management: Recruits, trains, and schedules kitchen and service staff to ensure high service standards.
• Hygiene Standards: Ensures strict compliance with hygiene and safety standards, such as Singapore Food Agency (SFA) regulations.

Requirements:

• Experience: 1-5 years of experience, often specifically in both North and South Indian restaurant operations.
• Skills: Proficiency in traditional techniques, including Tandoor cooking, as well as operational management skills.
• Flexibility: Willingness to work weekends, public holidays, and split shifts.

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

This role is responsible for leading and overseeing daily kitchen operations, ensuring smooth service, consistent quality, and adherence to Osteria Mozza’s culinary standards. Supervises all kitchen sections, manages the pass, and maintains precision in execution, timing, and presentation. Develops and mentors the kitchen team, fostering a high-performing, disciplined, and collaborative culture. Drives excellence through strong inventory control, cost management, and strict compliance with food safety and hygiene standards.

RESPONSIBILITIES

Kitchen Leadership & Operations

• Lead and oversee day-to-day kitchen operations, ensuring smooth, efficient, and consistent service.
• Supervise all kitchen sections, maintaining control of quality, timing, and coordination before and during service.
• Take charge of the pass during service, ensuring clarity of communication and precision.
• Enforce and uphold Osteria Mozza’s culinary standards, ensuring every dish meets quality and presentation benchmarks.
• Demonstrate strong command of cooking techniques, processes, and equipment, correctly and safely.

Team Development & Culture

• Lead, mentor, and develop a high-performing kitchen brigade, fostering accountability and continuous improvement.
• Manage training manuals, SOPs and training efforts to ensure the team is adequately trained.
• Identify and nurture high-potential team members, supporting succession planning.
• Set clear expectations and maintain discipline, professionalism, and respect within the kitchen.
• Promote a positive, collaborative, and performance-driven kitchen culture.

Quality & Culinary Excellence

• Maintain absolute consistency in food quality, portioning, and presentation across all services.
• Ensure proper handling and maximisation of premium ingredients with minimal wastage.
• Ensure all recipes, costing, and related documentation are up to date and accurate.
• Collaborate with the Executive / Head Chef on menu execution, seasonal changes, and refinement of dishes.
• Drive continuous improvement in kitchen standards, processes, and output.

Inventory, Cost Control & Administration

• Oversee inventory management, procurement, and stock control processes
• Ensure optimal kitchen cost performance through effective waste management and portion control
• Monitor food cost, labour efficiency, and operational metrics where applicable
• Support scheduling, rostering, and administrative responsibilities

Food Safety & Compliance

• Enforce strict adherence to food hygiene, sanitation, and safety regulations.
• Maintain a clean, organised, and audit-ready kitchen environment at all times.
• Work closely with the kitchen team to ensure culinary-related issues are appropriately handled.

Requirements

• Minimum 4-6 years of progressive culinary experience with at least 1 year of relevant experience in a management role, ideally within a similar dining concept.
• Strong mastery of multiple cooking techniques, with expertise in pizza, pasta, grilling, sauce work, and ingredient-driven cuisine.
• A positive and resilient mindset, with the ability to learn quickly, adapt to changing demands, and manage multiple tasks in a fast‑paced kitchen.
• A strong sense of pride in hygiene and food safety, with a commitment to maintaining the highest kitchen standards.
• A proactive and supportive team player who takes initiative and contributes positively to the kitchen culture, ensuring high level of discipline and interpersonal skills.
• Possesses understanding of kitchen financials, including food cost, inventory, and labour efficiency.
• Flexibility and dedication to work shift hours, weekends, and public holidays.

Benefits

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

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

This role supports Sous and Head Chef in executing menu items and managing kitchen operations in line with brand standards and recipes. He/she supervises kitchen sections to ensure consistent quality, presentation, and operational readiness across all services and leads service when required, while training and mentoring junior staff to uphold culinary standards and SOPs. He/she assists with inventory control, hygiene compliance, and team coordination to deliver efficient operations.

RESPONSIBILITIES

• Support the Sous and Head Chef in the execution of menu items and the management of kitchen operations in accordance with brand standards, recipes and specifications with precise and consistent execution.
• Supervise and coordinate kitchen sections through enforcement of Osteria Mozza’s culinary standards, ensuring quality, presentation, and consistency across all dishes.
• Demonstrate strong command of cooking techniques, processes, and equipment.
• Step in to run service and lead the pass when required, ensuring effective communication across the team.
• Monitor and manage mise en place readiness, ensuring all sections are operationally prepared.
• Train, mentor, and develop junior kitchen staff, fostering a culture of learning and accountability to standard operating procedures (SOPs).
• Assist in inventory management, ordering, and stock control to minimise wastage and control costs, minimizing or eliminating variance through accurate recipes and costing execution.
• Uphold and enforce high quality of dishes prepared by the team and make necessary adjustments for consistency.
• Ensure the highest standards of personal hygiene, clean uniforms, sanitation practices, and organized workstation.
• Work collaboratively with other team members to contribute to customer service excellence.
• Inspect kitchen equipment regularly and report any malfunction issues to the Sous Chef.
• Support disciplinary, scheduling, and administrative duties as assigned by senior chefs.
• Perform any other duties as assigned by the Management.

Requirements

• Minimum 2-4 years of relevant experience, ideally within a comparable dining environment, with an openness to continue learning and developing your craft.
• A positive, resilient attitude and a genuine eagerness to grow, adapt, and thrive in a dynamic, fast‑paced kitchen.
• Strong technical knowledge across multiple cooking disciplines, including pizza, pasta, grilling, and sauce work.
• Proven ability to lead a team during service and maintain composure under pressure.
• Strong organisational, planning, and time management skills
• Good understanding of cost control, stock management, and kitchen operations.
• A strong respect for hygiene and food safety, taking pride in maintaining clean, safe, and well‑organised workspaces.
• A collaborative and supportive team player who shows initiative and contributes to a positive, respectful kitchen culture.
• Flexibility and commitment to work shift hours, weekends, and public holidays.

Benefits

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

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

Job Description & Requirements

Responsibilities:

1. To Oversee daily operation and activity for Hotel 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

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. Supervise and coordinate assigned shift; conduct daily pre-operation meeting with staffs on duties

2. Conduct On-the-Job Training (OJT) to employees including the proper and safe manner of routine cleaning using equipment & machinery

3. Ensure all daily and periodic cleaning works are carried out as per schedule

4. Attend to complaints and ensure customers' satisfaction

5. Check on staff punctuality and discipline

6. Any other duties assigned by Superiors and Clients

Requirements:

1. Able to work midnight shift

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

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

4. Excellent customer service skills and able to interact well with clients

5. At least 1 year’s experience in similar role in hotel sector

Worldwide Hotels Management (H) Pte. Ltd.

Worldwide Hotels is Singapore's largest homegrown tourist-class hotel group. We own and manage 41 properties under 7 brands - ICON Hotel, V Hotel, Hotel Boss, Hotel Mi, Value Hotel, Venue Hotel and Hotel 81 - with over 8,600 rooms at strategic locations in Singapore.

Job Description

• Direct, monitor and supervise the day-to-day activities of all sections within the Front Office and other services rendered by other operational departments of the Hotel.

• Supervise sections in Front Office, such as reception, cashier, telephone, reservation, and baggage services. Monitor the junior staff’s conduct and job performance and to ensure that all staff project a positive corporate image to guests.

• Perform duties pertaining to security such as directing guests reporting incidents, thefts, or any offences to the Security department for assistance and handle matters concerning guest’s undesirable conduct in rooms / public areas or undesirable persons loitering around in coordination with the security department.

• Monitor room inventory closely to ensure maximum utilisation of rooms to generate higher revenue.

• Ensure that guests are attended to with promptness, courtesy and efficiency and that guest complaints are handled with tact and diplomacy. Assist in checking in / out of guests.

• Maintain cash float amount in accordance with expected occupancy. Authorise rate and room changes, paid outs, cash advances, acceptance of cheques according to procedures and credit policies.

• Participate in company's sustainability effort for the environment and being an inclusive employer.

Job Requirement

• Degree or Diploma in Hospitality Management or other relevant qualification

• Minimum 4 years’ related experience in a similar capacity

• Oral and written fluency in English. Fluency in another language is an advantage

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

• Well-groomed with excellent interpersonal and communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

• Can motivate fellow team members

• Meticulous with strong attention to details with good follow-up

Holiday Inn Express Singapore Clarke Quay

About Holiday Inn Express: For travelers on the go, Holiday Inn Express offers the basics done brilliantly - a great night’s sleep with EXPRESS Recharge, free high-speed Internet, and the Express Start breakfast included – to help guest feel more than ready for their day. As the fastest growing brand for the InterContinental Hotels Group (IHG), Holiday Inn Express hotels can be found around the world, offering a simple, smart travel experience for both business and leisure travelers. In 2017, Holiday Inn Express introduced the updated Express Start breakfast featuring more than 30 complimentary hot and fresh items to choose from, including the signature one-touch pancake machine.

Job Description

What’s the job?

Duty Managers (DM)s play a significant role in providing consistent, reliable service in the hotel including superior cleanliness standards and optimum manpower productivity. Accountable for Guest Experience Agent (GEA)’s execution of the consistent Holiday Inn Express guest experience.

Your Day-to-Day

Financial Returns:

• Participate in the preparation of the annual departmental operating budget

• Monitor budget and control expenses with a focus on increasing productivity

• Analyse financials to drive revenues, future profitability, and maximum return on investment

• To assist in the hotel's revenue growth by leveraging on the company's systems & procedures

• Assist with third party vendor induction and support in managing the performance of third party vendors

Responsible Business:

• Ensure a safe and secure environment for guests, team members and hotel assets in compliance with hotel’s or owner’s policies and procedures and regulatory requirements

• Develop and carry out action plans to be environmentally conscious by taking steps to reduce the hotel’s carbon footprint

• Act in a responsible and senior way when dealing with hotel revenue

People:

• Manage third party vendor staffing requirements, plan and assign work

• Ensure ‘one team approach’ and quality service through daily communication and coordination

• Drive improvements in team member engagement and are aligned with our brand service behaviours

Guest Experience:

• Respond to guest complaints and ensure corrective action to resolve their issues / concerns

• Carry out the special needs and requests of guests and repeat visitors

• Advise employees of deficiencies and instruct on corrective action. Provide retraining as needed.

• Demonstrate BrandHearted behaviours by maintaining compliance with all required brand standards, behaviours, hallmarks and license agreement mandates

• Drive improvement in guest satisfaction goals. Collaborate with hotel team members to establish and implement services and programs that meet or exceed guest expectations.

• Make time to interact with guests, solicit feedback and build relationships

• Ensure the ‘one team approach’ by assisting in all Reception tasks when required

• Accountable for the maintenance of Standard Operating Procedures (SOPs) in accordance with the Service level Standards

• Assist the IT shared services support in the PMS Maintenance, Configuration and Interface Management

What we need from You

• Minimum Diploma/Degree in Hospitality, or equivalent

• 4 years' related experience in the same role, or an equivalent combination of education and experience

• Leadership role involved in the effective running of the Front Office operations, including managing the operational team whlist overseeing third party vendors

• A positive and keen to learn attitude

Private Advertiser

Job Description

JOB DESCRIPTION

The Hotel Manager provides overall leadership and strategic direction for the hotel, ensuring strong business performance, operational excellence, guest satisfaction, and compliance with company and regulatory standards. The role is responsible for leading department heads, driving service culture, optimising financial results, and ensuring the hotel is well-positioned for sustainable growth.

 Key Responsibilities:

 1. Strategic Leadership

• Lead the hotel’s business and operational strategies in alignment with company goals.

• Set performance objectives for the hotel and ensure departmental plans support overall business priorities.

• Drive continuous improvement, innovation, and service excellence across the hotel.

• Provide leadership in business planning, budgeting, performance reviews, and key management decisions.

 2. Business and Financial Performance

• Oversee the hotel’s financial performance, including revenue, profitability, cost control, and productivity.

• Work with relevant teams to maximise occupancy, average room rate, revenue opportunities, and overall market competitiveness.

• Review business results and implement strategies to improve financial and operational outcomes.

• Identify opportunities for business growth, operational efficiency, and asset enhancement.

  3. Operational Excellence

• Provide overall leadership to all hotel departments, including Rooms, Housekeeping, Food & Beverage, Property, Finance, Human Resources, Sales & Marketing, and Security.

• Ensure the hotel operates efficiently and consistently delivers high service and quality standards.

• Promote effective collaboration among departments to achieve business and guest experience objectives.

• Ensure the property, facilities, and assets are maintained to a high standard.

 4. Guest Experience and Brand Standards

• Champion a guest-focused culture throughout the hotel.

• Ensure consistent delivery of service excellence and brand standards.

• Monitor guest satisfaction, reputation, and service quality, and lead improvements where required.

• Oversee service recovery for key guest matters and ensure appropriate resolution.

 5. People Leadership and Organisation Development

• Lead, coach, and develop department heads and key team members.

• Build a positive, accountable, and performance-driven work culture.

• Support talent development, succession planning, employee engagement, and retention.

• Ensure effective manpower planning and leadership capability across departments.

 6. Compliance, Risk and Governance

• Ensure the hotel complies with applicable laws, licensing requirements, health and safety standards, employment regulations, and company policies.

• Provide leadership in risk management, emergency preparedness, workplace safety, security, and business continuity.

• Ensure proper governance, internal controls, reporting, and audit readiness across the hotel.

 7. Stakeholder and Relationship Management

• Represent the hotel professionally with guests, corporate clients, business partners, vendors, authorities, and community stakeholders.

• Maintain effective communication with the Country General Manager and corporate office on hotel performance, key risks, and strategic matters.

• Support sales, marketing, partnership, and brand-building initiatives where required.

 Job Requirements

·         Diploma or Degree in Hospitality Management, Business Administration, or a related discipline.

·         Minimum 8 to 10 years of hotel experience, including senior leadership or department head experience.

·         Strong commercial, operational, financial, and people leadership capabilities.

·         Proven ability to lead multi-disciplinary teams and drive business performance.

·         Good understanding of hotel operations, guest experience, compliance, and asset management.

·         Excellent communication, decision-making, stakeholder management, and problem-solving skills.

·         High level of professionalism, integrity, accountability, and business judgement.

Talents@Work Pte Ltd

Talents@Work is a recruitment consultancy that started from a passion to serve and dedication to prompt and quality service. Fostering strong partnerships with both clients and talents, Talents@Work serves to be a dedicated and resourceful partner. At Talents@Work, we specialise in Permanent, Temporary, or Contract sourcing as well as providing Payroll Outsourcing Service.

Job Description

🍻We are looking for an experienced and passionate Bar Manager to lead our team and oversee daily bar operations.🥂

Working Hours: 11.30am - 2.30pm, 5pm - 12am.
Working Location: Central
Benefits: Travel Allowance + Medical
Basic Salary: Up to $3500

Job Responsibilities

• Oversee daily bar operations and ensure smooth service flow

• Lead, train, and motivate the bar and service team

• Maintain high standards of customer service and guest experience

• Manage inventory, stock ordering, and cost control

• Handle scheduling, manpower planning, and staff performance

• Ensure compliance with hygiene, safety, and operational standards

• Resolve customer feedback and service recovery professionally

• Work closely with management on sales and operational goals

Requirements

• Prior experience in bar or hospitality management

• Strong leadership and communication skills

• Knowledge of cocktails, beverages, and bar operations

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

• Positive attitude, responsible, and service-oriented

• Willing to work weekends, public holidays, and night shifts

Interested candidates can submit their most updated CV through this platform. We will be happy to arrange a exploratory call with shortlisted candidates.

Talents@Work Pte Ltd (21C0501)
Felix Tan Chin Kuang (R25158946)

Inter Island Manpower Pte Ltd

Job Description

About the role

Manage day-to-day operations of the restaurant, including opening and closing procedures. Supervise and train service crew, providing guidance and support to maintain excellent service standards. Monitor team performance, conduct regular evaluations, and implement training programs to improve efficiency and customer satisfaction. Oversee food preparation and presentation, ensuring compliance with recipes and quality standards. Maintain inventory levels, place orders, and coordinate with suppliers to ensure timely deliveries.

Job Responsibilities:

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

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

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

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

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

Job Requirement:

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

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

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

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

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

• Knowledge of food safety and health regulations

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

Thong Yie Sze (EA Personnel Registration No: R1112981)

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

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

PABNA RESTAURANT PTE. LTD.

Job Description

Roles & Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all restaurant activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 3 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.

The GMP Group

Job Description

Responsibilities:

Business Development

• Identify and secure new MICE business opportunities through cold calling, social selling, networking, and industry outreach.

• Represent the company at local and international trade shows to build and maintain a strong sales pipeline.

• Drive revenue growth by targeting new industries and niche markets.

Account Management

• Build and maintain strong relationships with corporate clients, PCOs, event agencies, and brand partners.

• Serve as a trusted advisor to returning clients and support their evolving event requirements.

Proposal & Contract Management

• Prepare customized proposals and presentations tailored to client needs.

• Conduct venue site inspections and presentations for prospective clients.

• Negotiate pricing and contracts to achieve profitability and client satisfaction.

Operational Coordination

• Work closely with operations and event teams to ensure smooth event execution.

• Ensure accurate and timely handover of event requirements and client expectations.

Market Intelligence & Reporting

• Monitor market trends, competitor activities, and industry developments within the MICE sector.

• Maintain accurate sales records, pipelines, and client information within the sales tracking system.

Requirements:

• Minimum 3 years of sales experience in the MICE, venue, or hospitality industry.

• Diploma or Degree in Business, Marketing, Hospitality Management, or related field.

• Proficient in Microsoft Office applications.

• Strong negotiation, communication, and client management skills.

• Creative, self-motivated, and passionate about the events industry.

Please state your availability, current and expected salary in the resume.

We regret that only shortlisted candidates will be notified.

GMP Technologies (S) Pte Ltd   |   EA Licence: 11C3793   |   Eddie Tang |   Registration No: R1221129

UNCLE CHEF PTE. LTD.

Job Description

Job Description & Requirements:

We are a business development consultancy firm actively expanding into client-facing initiatives in the food and service industry. We are seeking a passionate and detail-oriented Event Manager to lead the planning and execution of corporate hospitality events, culinary showcases, and promotional campaigns.

Les Amis Holdings Pte Ltd

The Les Amis Group has grown from strength to strength, capitalising on its commitment to quality in food, wine and service, while venturing into other cuisine styles and concepts.

Job Description

Job Summary

Provide exceptional dining experiences by leading floor operations and team performance in a Japanese fine dining environment, driving sales targets and operational excellence.

Responsibilities

• Deliver high-quality service that consistently enhances customer dining experiences and satisfaction
• Execute all floor roles including host, server, and cashier to ensure seamless restaurant operations
• Support the manager in achieving restaurant sales targets and key performance indicators, including managing food and labour costs effectively
• Lead team development by training, motivating, and assessing team members to elevate service standards and operational performance
• Model professional conduct in responding to customer and team member feedback to maintain a positive service environment
• Ensure outlet safety, cleanliness, and hygiene standards meet or exceed regulatory and company requirements
• Manage workforce planning including recruitment, training, scheduling, and reporting staffing needs to the restaurant manager
• Demonstrate comprehensive menu knowledge and effectively train team members to communicate menu details clearly to customers

Required competencies and certifications

• Diploma/Advanced/Higher/Graduate Diploma in any field
• Minimum 3 to 5 years of relevant experience in the restaurant industry
• At least 1 year of experience working in a fine dining restaurant

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Sous Chef, Pastry

Summary of Responsibilities:

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

• Support the Executive Pastry Chef in leading the day-to-day operations of the Pastry Kitchen, ensuring the highest standards of quality, creativity, and consistency across all pastry offerings.

• Ensure all pastry recipes and product yields are accurately costed, reviewed regularly, and aligned with budgetary guidelines.

• Oversee the preparation and presentation of all pastry, bakery, dessert, and confectionery items in accordance with established recipe standards, portion control, and quality expectations while minimizing wastage.

• Monitor food stock levels and ensure adequate supply and freshness of ingredients in relation to hotel occupancy, restaurant operations, and banquet forecasts.

• Assist in creative menu development and seasonal dessert promotions for all dining outlets, events, and banquet operations.

• Work closely with the F&B team and respective operational departments to support annual marketing plans, festive promotions, and culinary campaigns.

• Maintain exceptional product quality, hygiene, cleanliness, and food safety standards in compliance with company policies and HACCP requirements.

• Interact with guests to obtain feedback on pastry and dessert offerings, ensuring a memorable dining experience and prompt resolution of concerns or complaints.

• Foster a positive, motivated, and collaborative working environment within the Pastry and Culinary team.

• Train, mentor, and develop pastry colleagues through coaching, guidance, and performance feedback to support continuous learning and succession planning.

• Support recruitment and selection efforts to build a capable and high-performing pastry brigade aligned with the hotel’s service culture and standards.

• Ensure work schedules, manpower planning, and annual leave arrangements are administered effectively to support operational requirements.

• Drive innovation by identifying new pastry trends, techniques, and operational improvements to enhance productivity and guest satisfaction.

• Communicate and collaborate effectively with all supporting departments including Stewarding, Engineering, Security, Finance, Hygiene, People & Culture, and F&B Service teams.

• Ensure a safe and secure working environment for all team members and uphold all workplace safety standards and procedures.

• Continuously develop personal knowledge, leadership capabilities, and industry expertise to contribute as a strong culinary leader within the organization.

Requirements & Competencies:

• Diploma or professional certification in Pastry Arts, Culinary Arts, or related discipline preferred.

• Minimum 3–5 years of relevant experience in a luxury hotel or high-volume pastry operation, including supervisory experience.

• Strong knowledge of pastry production, bakery operations, plated desserts, chocolate work, and buffet presentation.

• Creative and innovative mindset with a passion for modern pastry trends and guest experiences.

• Strong leadership, interpersonal, and team management skills.

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

• Good understanding of food safety, hygiene practices, and HACCP standards.

• Excellent organizational and time management skills.

• Positive attitude with strong communication and problem-solving abilities.

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

If you feel you are ready for your next professional challenge, apply on: https://smrtr.io/vf5Gp

Little Farms

LITTLE FARMS

Job Description

At Little Farms, we’re here to help people live happier, healthier lives—with food that’s all-natural, healthy, and ridiculously delicious. We’re looking for a Head Chef who can run a tight ship without compromising the vibe: standards are sky-high, service is smooth, the team is thriving, and customers are obsessed.

If you love leading from the front, chasing consistency like it’s a sport, and turning “good” into “damn, that’s good”… keep reading.

Your mission (should you choose to accept it)

Make the kitchen:

Fast ✅

Clean ✅

Calm ✅

Consistent ✅

Fun ✅ (yes, it’s possible)

What you’ll be doing (aka your daily power moves)

Run the show (Operations)

Own day-to-day kitchen ops: prep → pass → plate → repeat

Keep stock levels on point (no “oops, we ran out” moments)

Build and refine SOPs so the team can execute like clockwork

Plan manpower smartly so service doesn’t turn into survival mode

Build a team, not just a roster (People)

Train, coach, and level-up your chefs and kitchen crew

Set expectations, give real feedback, and keep performance sharp

Reduce absenteeism/tardiness through culture + accountability (not shouting)

Work seamlessly with FOH—because we win as one team

Keep the food chef’s kiss (Customer Experience)

Protect quality and consistency with your life (and palate)

Improve, tweak, repeat—based on customer feedback and real insights

Handle food-related complaints quickly, calmly, and professionally

Keep the numbers healthy (Business)

Manage COGS, waste, and shrinkage like a pro

Find cost wins without sacrificing flavour, freshness, or standards

Stay audit-ready, always (Food Safety)

Top-tier hygiene, food safety compliance, and clean-as-you-go culture

Safe storage, prep, sanitation—no shortcuts, ever

What we’re looking for

A Head Chef who’s hands-on, calm under pressure, and wildly consistent

Strong leadership + communication (your team actually knows what’s going on)

High standards, high integrity, and a real love for developing people

Food safety discipline is baked into your brain

Your leadership style (the Little Farms way)

Own outcomes end-to-end

Spot gaps (skills, speed, systems) and fix them fast

Make decisions with both craft and data

Communicate clearly, coach daily, keep things aligned

Build trust across BOH + FOH

Take responsibility, raise the bar, and bring the team with you

Create pride, ownership, and a culture people stay for

Little Farms

LITTLE FARMS

Job Description

Run the floor. Set the vibe. Lead the team.

At Little Farms, we’re all about great food, great people, and the kind of hospitality that makes guests want to stay longer and come back faster.

We’re looking for a Restaurant Manager who brings big energy, sharp leadership, and serious people skills. Someone who knows how to keep service smooth, standards high, the team motivated, and the restaurant thriving.

This is not a sit-in-the-office kind of role.
This is for someone who leads from the front, loves the rush, knows how to read the room, and can turn a busy service into something special.

What you’ll own

Leading front-of-house like a pro

Creating a restaurant that feels warm, polished, fun, and always on point

Building a team that delivers standout service every shift

Coaching, developing, and motivating full-time and part-time team members

Driving sales, productivity, and cost control without killing the guest experience

Keeping standards tight across service, cleanliness, food safety, and operations

Working with BOH, Marketing, and the wider leadership team to keep the business growing

Turning guest feedback into better experiences, stronger loyalty, and smarter action

What we’re looking for

You’ve got solid restaurant leadership experience

You know how to run a busy floor and keep your cool

You’re a natural motivator who knows how to get the best out of people

You care deeply about guest experience and the details that make it unforgettable

You’re commercially smart and understand sales, labour, margins, and performance

You bring positive energy, high standards, and a let’s-get-it-done mindset

You’re genuinely into quality food, drinks, and hospitality done properly

Why this role is exciting

Because you won’t just be managing a restaurant.

You’ll be shaping the culture, building the team, driving the energy, and creating the kind of experience that makes Little Farms stand out.

If you’ve got leadership, hustle, and hospitality in your DNA - we want to hear from you.

Lead hard. Serve well. Keep it real. Grow with Little Farms.

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Junior Sous Chef, Western

Summary of Responsibilities:

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

• Efficient preparation of dishes and meals

• Ensure consistent and smooth running of food production

• Accuracy in recipes, cost control, ordering and stock management

• Strict adherence to purchasing procedures

• Leading by examples on all hygiene requirements

• Regular review of guest comments so that improvement can be driven in VOG

• Liaison between Food and Beverage departments and rest of hotel effective for guest experience

• Exceeding customer’s expectation by encouraging and promoting high level of service

• Present in the Kitchen during service time

• Recruit, induct and train a Culinary team who are competent and confident to exceed guest expectation 

• Ensure that the kitchen stuff work harmoniously in order to ensure timely production of quality foods

• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings

• Drive constant service and system improvement, be entrepreneurial

• Developing strategy for cross-marketing with the aim of increasing profit

• Use the performance review process to identify and develop talent for growth management performance issues, using a coaching style

• Follow guidelines provided in Colleague Handbook

• Set example to others on personal hygiene and cleanliness on and off duty

• Guide and train the Junior Colleague on a daily basis to ensure high motivation and productive working environment

• Acquire culinary knowledge and skills to grow as a Sous Chef

• Interface the needs/requirements of other department with Kitchen: Chefs Office, Engineering, F&B service, Security, Finance, People & Culture, Stewarding and Food Safety Hygiene

Requirements & Competencies:

• Relevant Culinary School or College Diploma, preferred

• Minimum of 3 years relevant experience in management culinary position, preferably in similar operations style

• Basic Food Hygiene Certificate

• Strong working knowledge with computer, Microsoft Office, Procurement & Requisition Module

• Good interpersonal skills with ability to communicate with all levels of employees

• Service oriented with an eye for details

• Ability to work effectively and contribute in a team

• Good presentation and influencing skills

• Multicultural awareness and able to work with people from diverse cultures

• Flexible and able to embrace and respond to change effectively

• Ability to work independently and has good initiative under dynamic environment

• Self-motivated and energetic

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

If you feel you are ready for your next professional challenge, apply on: https://smrtr.io/vf5Gp

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Duty Manager

Summary of Responsibilities:

• Provide management presence by assisting colleagues in handling feedback

• Provide department orientation and training of the hotel service standards, procedures and programmes

• Control availability of rooms and action accordingly

• Colleague management at the Front Desk including rostering, performance management, OJT training, developing, counseling, guiding, discipline, feedback, evaluate and supporting colleague at the desks

• Liaison between Front Office departments and rest of hotel for effective guest experience

• Lead the Front Office team to personalize the guest arrival/departure experience

• Be involved in the arrival, rooming, and departure of key/VIP guests

• Ensure guest arrival and departure procedures are completed as defined in the hotels’ standards and operating procedures and LQA standards

• Handle guest feedbacks and determine appropriate actions to ensure its meet or exceed guests’ expectations

• Presence in the Front Office and lobby area at critical guest flow time

• Conduct daily briefings presenting business issues and hotel information

• Ensure safety, health, security and loss control policies and procedures at the desk are in compliance

• Ensure strict compliance of the Credit Card Privacy – PCI

• Responsible to enhance skills of colleagues and team leader in various aspects of operations by constantly monitoring their performance levels

• Support individual team members to achieve personal & professional goals

• Handle guest feedbacks and determine appropriate actions to ensure its meet or exceed guests’ expectations

Qualifications:

• Minimum ‘A’ Level or diploma in Hospitality Management

• University Degree Preferred

• Minimum 3 years Hotel Front Office Experience and 1 year Supervisory or management experience

• Read, write, speak English Fluently

• Technical knowledge of Front Office Operations

• Presentable, well groomed with leadership quality

• Interpersonal skills to deal with guests and colleagues issues

• People and Detail-oriented

• Energetic with a positive attitude

 Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

Stamford Tyres International Pte Ltd

From our humble beginning in the 1930's as a service station in Stamford Road to the presently being ASEAN's foremost tyre and wheel distributor and retailers as well as a specialist in fleet tyre management. All this is attributed to :

Job Description

Role Overview

Responsible for developing and expanding tyre and rim sales across assigned European markets, focusing on Private Brand (PB) products. The role involves growing distributor networks, strengthening customer relationships, and driving sales growth across the region.

The candidate will work closely with locally hired Europe sales representatives and travel together for joint customer visits, market development, and business negotiations.

Key Responsibilities

• Grow sales of PB tyres, truck tyres, passenger tyres, and alloy rims in Europe.

• Develop and manage distributors, dealers, retailers, and fleet customers.

• Achieve sales, volume, and profitability targets.

• Identify new market opportunities and expand regional coverage.

• Work closely with Europe sales representatives on customer development and market expansion.

• Conduct regular overseas customer visits and participate in exhibitions and trade shows.

• Coordinate with supply chain and operations teams to ensure smooth order fulfillment.

Requirements

• Diploma or Degree in Business, Marketing, or related field.

• Minimum 3–5 years of sales or export experience.

• Experience in tyres, rims, automotive, or related industries preferred.

• Strong sales, negotiation, and relationship management skills.

• Independent, result-oriented, and willing to travel frequently.

Preferred Candidate

• Strong commercial mindset with international business exposure.

• Passionate in developing markets and building brands.

• Team player able to work effectively with multicultural regional sales teams.

C & J INVESTMENT HOLDINGS PTE. LTD.

Job Description

REQUIREMENTS:-

• Minimum 10 years of experience in Sichuan cuisine in high end restaurants.
• Strong knowledge of traditional Sichuan flavours, techniques and ingredients.
• Ability to curate and develop innovative dishes while maintaining authenticity.
• Strong plating and presentation skills suited for a luxury dining environment.
• Experience leading and managing kitchen teams with strong understanding of food costing, inventory control and kitchen operations.
• Ability to work in a fast-paced, high-standard restaurant environment.
• Ability to maintain consistency, discipline, and high culinary standards in a fast-paced environment.
• Experience in fine dining or luxury hospitality is preferred.

RESPONSIBILITIES:-

• Collaborate with Management on menu development, promotions and guest experiences.
• Create refined and creative presentations of classic and modern Sichuan dishes.
• Maintain consistency, quality and kitchen standards
• Train and mentor kitchen staff.
• Work closely with Management on seasonal and signature creations.

ABOUT US:-

Blossom is evolving into a refined Cantonese and Sichuan dining destination within Marina Bay Sands, focused on bold flavours, precision and elevated hospitality.

Interested applicants may send their resume and portfolio of dishes to mav••@blossomrestaurant.com.sg

Marriott International

Job Description

TRUSTED SERVICES PTE LTD

Trusted Services (TSV) is a Temasek Management Services company.

Job Description

• Source, evaluate, negotiate and manage third party vendors and/or venues

• Manage registration process to create a streamlined experience for invitees, including flights and hotel bookings

• Attend and facilitate (as appropriate) all regular progress update meetings

• Provide speakers liaison and management

• Manage F&B and dietary requirements and setup

• Manage event collateral design and production

• Responsible for successful delivery of the event, ensure smooth communication with partners, vendors and stakeholders

• Management of stakeholders and assigned team members, including overall resource planning of roles and responsibilities pre-event and onsite

• Budget and timeline management and updates

Requirements

• General University Degree

• Graduates and/or with 2-3 years’ of work or event management experience

• Good Microsoft Office

• Meticulous · Good interpersonal and communication skills

By submitting your application, you consent to the collection, use, and disclosure of your personal data for recruitment and employment-related purposes in accordance with the Personal Data Protection Act (PDPA).

For more information on how we manage personal data, please refer to the link provided : https://www.trustedservices.com.sg/careers

SOCIAL PLACE SINGAPORE PTE. LTD.

Job Description

We are seeking a highly skilled and creative Head Chef to lead the culinary operations of a modern Chinese restaurant. This role is responsible for overseeing all aspects of the kitchen, including both the hot kitchen and dim sum section, ensuring exceptional food quality, consistency, and innovation while maintaining operational efficiency and cost control.

Kitchen Leadership & Operations

• Oversee daily operations of the hot kitchen and dim sum section, ensuring smooth coordination and execution of all service periods

• Lead, train, and manage kitchen staff, including Sous Chefs, Dim Sum Chefs, and junior team members

• Maintain high standards of food quality, presentation, and consistency across all dishes

• Ensure compliance with food safety, hygiene, and sanitation regulations

Menu Development & Innovation

• Design and develop modern Chinese menus, incorporating both traditional techniques and contemporary influences

• Curate seasonal offerings and new dishes for both à la carte and dim sum menus

• Continuously refine recipes based on customer feedback and market trends

Dim Sum Specialisation

• Oversee production and quality of all dim sum items, ensuring authenticity and innovation

• Standardise preparation techniques, portioning, and presentation

• Ensure efficient workflow and timely replenishment during peak service

Cost Control & Inventory Management

• Manage food costs, portion control, and wastage to meet financial targets

• Oversee procurement, supplier relationships, and inventory levels

• Conduct regular stock checks and ensure proper storage practices

Team Development & Culture

• Recruit, mentor, and develop a high-performing kitchen team

• Foster a culture of discipline, teamwork, and continuous improvement

• Conduct regular training sessions to maintain skill standards

Operational Excellence

• Collaborate with front-of-house teams to ensure seamless guest experience

• Monitor kitchen performance and implement improvements where necessary

• Ensure all equipment is properly maintained and operational

• Proven experience as a Head Chef or Senior Sous Chef in a Chinese or modern Asian restaurant
• Proven track record of training and management of team members
• Proven track record of cost and sales strategy management
• Strong expertise in both hot kitchen operations and dim sum production
• Deep understanding of Chinese culinary techniques, ingredients, and presentation styles
• Leadership experience managing large kitchen teams
• Strong financial acumen with experience in cost control and budgeting
• Ability to thrive in a fast-paced, high-volume environment

• Culinary certification or relevant professional training

• Experience in modern or contemporary Chinese cuisine concepts

• Prior experience opening or managing new restaurant concepts

• Creative and innovative mindset

• Strong leadership and communication skills

• Detail-oriented with a commitment to excellence

• Ability to work under pressure and deliver consistent results

Copthorne King's Hotel Singapore

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

Job Description

Benefits:

• Flexible Benefit

• Birthday Leave

• Special staff rates for F&B and Accommodation under MHR portfolio

• Staff meals provided
  

Roles & Responsibilities

• Support Front Office Manager in ensuring department targets and review for improvement including guest review/social media rating & positioning/upsell/membership enrolment/DCC etc.

• Review work processes for possible improvements and efficiency

• Handles all guest complaints/feedback in a professional manner

• Follow up on guest complaints efficiently and take corrective action

• Provides on-site support to guests' needs and queries

• Oversee and supervises guests arrivals and departures with the front office team

• Review arrival list for all arrivals and VIPs to check room allocations, amenities and special requests

• Ensures all reception and cashiering procedures are performed in accordance with established standards

• Works closely with other operational departments to provide seamless and consistent guest service

• Train new and existing staff to ensure consistency in service delivery

• To coordinate guests and staff during an emergency evacuation

• Review daily activities which include daily forecast/target/issues or incident regards to internal & external guest

• Performs any other job tasks assigned by the Front Office Manager
  

Requirements

• At least 3-5 years of relevant working experience in a similar capacity

• Good knowledge on PMS Opera

• Strong problem solving and analytical skills

• Excellent communications skills

• Customer service oriented and able to handle challenging situations professionally

• Ability to perform under pressure in a fast-paced environment

Commonwealth Concepts Pte. Ltd.

Commonwealth Concepts is a Singapore-based food & beverage group with over 15 unique and specialised brands under its wings. The group manages a spectrum of successful concepts spanning from fine dining restaurants like Bedrock and Fat Cow, to cafe & bistro such as The Marmalade Pantry, Kinki Restaurant + Bar and Oriole Coffee + Bar, to quick service restaurants like PastaMania and Kraftwich, and CIN CIN bar. Whilst serving different needs in our culinary landscape, each concept is conceived and actualised with the core vision of building brands that nourish the world. At Commonwealth Concepts, our passion for food is at the heart of the business. We continuously push boundaries in innovation to create new and modern concepts and amalgamating resources, and platforms to provide the best for our customers. Watch our corporate video here: https://www.linkedin.com/feed/update/urn:li:activity:6904703439339704320

Job Description

What you’ll be doing

• Must have relevant work experience in Japanese Cuisines. 

• Ensure the quality of the food items

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist in a timely manner

• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model

• Fast Career Promotion to Sous Chef.

Benefits:

• $4000 Sign-on Bonus

• Incentives

• 5-day work week

• Medical Benefits

• Company insurance 

• Free Staff Meals

• Dental Benefits

• Fast track career progression

• Career development and growth opportunities

• Comprehensive medical and flexible benefits
   

Sorry, No Quota.
 

Job Requirements:

• Must have relevant work experience in Japanese Cuisines 

• Enjoy cooking and willingness to learn

• Willing to work on weekends and public holidays

• Must be willing to work permanently at one of these location: Sentosa Imbiah Station

The Capitol Kempinski Hotel Singapore

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

Job Description

The Capitol Kempinski Hotel Singapore

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

Job Description

The Capitol Kempinski Hotel Singapore

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

Job Description

SCOPE

Reporting to the Front Office Manager, the incumbent in the position is responsible for supervising the operations at the reception. He/she will support and assist the Front Office and other departments to ensure that the highest professional services are given to all guests in accordance with the Kempinski and Leading Quality Assurance (LQA) service standards.

OVERALL OBJECTIVES

• Plan and supervise the day-to-day operations of the Reception section which are related to the arrival and departure of guests, including the room sales, the room assignments of VIPs, Groups and Crews and room registrations.
• Ensures that all guests receive prompt, cordial attention and personal recognition and resolves related problems.
• Handles guest requests and complaints in a polite and efficient manner, gives further instructions to the relevant staff if needed to ensure customer satisfaction and maintains a record of all complaints received from all guests. Follow up when necessary.
• Liaise and coordinate with various departments to ensure all information on guests are accurate such as rate, room type, billing, guest requests and oversee that guests’ specific requirements are addressed in an efficient manner.
• Control room availability for walk-ins and establish accountability for guests’ departure dates and times.
• Follow up with Housekeeping any unresolved room discrepancies.
• Maintain reservation procedures, same day arrivals.
• Check all arrivals folios, follows up on credit standing of walk-in guests and validity of account to company instructions.
• Check all billing instructions and guest credit for accuracy. Follow up and resolve related issues.
• Understand and carries out duties in line with Hotel Emergency Procedures.
• Inspects guestrooms on a daily basis.
• Responds promptly to any operational requests from Front Office and other hotel departments.
• Other ad-hoc duties

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English
• Minimum 3 years experience in a similar role
• Comprehensive Opera knowledge
• Mature & Customer focused.

Hotel Yan Pte. Ltd.

Hotel Yan is located in a quiet alcove near the central business district of Singapore. Featuring modern and elegant accommodation, Hotel Yan reservation is available year round through booking agents. Budget packages are available in certain seasons. One of the best modern hotels in the area, at Hotel Yan we welcome you with warm, friendly personal service, caring staff and secure, comfortable rooms complete with many amenities.

Job Description

Housekeeping daily duties include cleaning and sanitising toilets, showers/bathtubs, countertops, and sinks, making beds, and changing linens.

Help to clean hotel lobby area, main entrance area, lobby toilet, public surrounding area, washing of windows, vacuuming and cleaning carpets in each guests floor area.

Job brief:

We are looking for a Room Attendant/ Housekeeper to join our team and provide excellent customer service to our hotel guests.

The job responsibilities include changing towels, making beds, and cleaning bathrooms. You should also be able to resolve guest complaints and queries promptly and in a polite manner. If you’re interested in kickstarting your career in the hotel industry, we’d like to meet you.

Ultimately, you will ensure our guests a pleasant and comfortable experience during their stay with us.

Responsibilities:

• Change bed linen and make beds
• Replacing used towels
• Replenish bath care products (e.g. soap and shampoo)
• Restock beverages and food items in the mini-bar
• Sweeping and mopping floors.
• Vacuum carpets
• Clean public areas, like corridors
• Report any technical issues and maintenance needs
• Address guests’ queries (e.g. on additional services)
• Help guests retrieve lost items
• Ensure all assigned rooms are clean and tidy by the end of the shift
• Follow hotel security guidelines

Requirements:

• Able to understand and communicate in simple English.
• Work experience as a housekeeper or room attendant
• No work experience but willingness to learn is welcomed as well
• Experience with industrial cleaning equipment and products
• Good physical health and stamina
• Flexibility to work in rotating shifts
• Ability to work with little or no supervision while meeting high-performance standards
• Ability to follow instructions

SUN STAR HUAT SERVICES PTE. LTD.

Job Description

Job Description & Requirements

-Communicating with the upper management to develop strategic operations goals.

-Be responsible for ensuring that the standards of cleanliness are met.

-Managing and arranging the cleaners' work, reviewing work schedules

-Assign tasks, inspect work to ensure it's up to standard, and provide training on how to handle customers' requests best.

-Monitoring the operational performance of both internal and external service providers.

-Providing a workplace setting that is conducive to productive work.

-Monitoring occupant satisfaction.

-Ensuring all staff are aware of the Health and Safety policies and procedures

SUPERHUATS PTE. LTD.

Job Description

Job Summary

Lead daily kitchen operations to deliver high-quality food service by supervising staff, maintaining organization, and supporting menu development. Drive team performance and ensure equipment functionality to achieve operational excellence.

Responsibilities

• Manage daily kitchen operations to maintain smooth workflow and organized workstations
• Supervise kitchen line staff to ensure efficient food preparation and timely order completion
• Train kitchen staff to uphold food quality standards and proper presentation
• Monitor food quality consistently to meet taste and safety expectations
• Expedite orders to ensure prompt service and customer satisfaction
• Assist the executive chef in planning menus and developing new dishes to enhance offerings
• Manage inventory and rotate supplies to minimize waste and maintain freshness
• Schedule staff shifts and motivate team members to maintain high morale and productivity
• Train new hires to integrate them effectively into kitchen operations
• Maintain cleanliness and proper functioning of all cooking equipment to ensure safety and efficiency
• Menu development, to R&D new menu items