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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.

Craig Road Property Holdings Pte. Ltd.

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

Job Description

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

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

How do I deliver this?

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

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

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

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

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

Craig Road Property Holdings Pte. Ltd.

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

Job Description

Who are we?

Mondrian is built on a team of visionaries at the forefront of hospitality, cuisine, design, and entertainment. Our lifestyle moments are forged with highly-curated and passionate service. We are committed to authenticity, sophistication, mastery and innovation. Our mission has been to make food and beverage the heart and soul of our hotels. Our stage is the world. Our time is now. We are an equal opportunity employer.

What do we expect of you?

Reporting into the Executive Chef, you are responsible for coordinating, supervising and directing all aspects of the hotel’s food operation. You are expected to provide training, build efficient SOP’s, establish and enforce specs, maintain hygiene and to develop a culture of high performance with a team identity. You are ultimately responsible for strong P&L outcomes while delivering world class dining experiences.

How your day looks:

• Maintain the quality of food products. Ensure guest satisfaction goals are achieved and/or exceeded.
• Conduct periodic vendor reviews to ensure favourable terms.
• Ensure non-standard culinary requests are met with regard to special dietary needs of guests.
• Provide support of a specialist nature to the wider hotel team. Consult with relevant department heads regularly and as necessary to ensure strong outcomes of hotelwide initiatives.
• Ensure that standards and procedures are being understood and practiced by all staff. Continuously ideate on workflow efficiencies.
• Guarantee compliance where relevant (hygiene, licensing, employment …etc)
• Identify, onboard, train and develop personnel within the department. Foster healthy and productive team culture. Manage performance and conduct periodic review of department staff.
• Be fully accountable to budget and P&L elements. Responsible for the financial management of the operation
• Set preventative maintenance schedule for all relevant operational equipment.
• Personify leadership. Delegate responsibilities amongst your team and strategically schedule staff to ensure harmonious employment.
• Prepare reports to communicate (daily, monthly, quarterly. Etc) performance results to the executive team. Identify opportunities for improved performance and growth.

How do you deliver this?

Tell It Like It Is- Be authentic, honest, direct, sincere & professional.

Build Rapport – Be engaging, reliable, thoughtful, helpful, energetic & empathetic.

Gain Trust- Be dependable, deliver on promises, take ownership & follow through.

Play To Win – Be original, bold, cutting edge and decisive.

Right Here, Right Now – Be attentive, meticulous, determined & impressive.

DAY ONE PTE. LTD.

Choose Day One so you can focus on your business growth. Our business is built around relieving your business demands. We do this by providing you the knowledge, systems and processes that are integrated into the way you work. Whether you have one employee or more than 100 employees, our system is designed to scale alongside your growth.

Job Description

Responsibilities including but not limited to:

• Assist in the Outlet Manager in the operations of outlet
• Drive revenue, maximize profits and minimize costs of the outlet
• Establish good relations with guests, handle all guest requests or enquiries in a prompt, professional and sincere manner
• Ability in handling customers’ feedback and maintaining high service standards
• Responsible in maintaining overall cleanliness of outlet area
• Form robust relations with team members and assist in their development
• Manage staff discipline, appearance and work performance
• Co-lead the team to achieve high quality services delivered to guests at all times
• Responsible for recruitment, orientation and training of staffs
• Responsible for monthly staff’s schedule planning
• Any other ad hoc duties assigned by the company

Requirements:

• Candidate must possess min. Diploma in Food & Beverage or equivalent
• Candidate must possess at least 3 years relevant experience of KTV/Restaurant Service/Retail or equivalent
• Acute financial management skills, strong business acumen and excellent knowledge of latest sales and marketing trends
• Strong customer service and problem-solving skills
• Strong planning and people management skills to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so the ability to multi-task, work under pressure with short deadlines

RED HORSE MASSAGE PLACE

Job Description

Massage Shop Manager Responsibilities

**Shop Operations Management**

Responsible for daily business arrangements, ensuring smooth shop operation.

Develop and implement service processes and standards.

Staff Management

Recruit, train, and evaluate massage therapists and service personnel.

Schedule, manage attendance, and performance to improve team efficiency.

Customer Service

Handle customer inquiries and complaints to ensure customer satisfaction.

Maintain good customer relationships and increase repeat business.

Finance & Sales Management

Supervise cashier operations, accounting, and cost control.

Develop promotional activities and membership programs to increase sales.

Hygiene & Safety

Ensure a clean and hygienic environment that meets hygiene standards.

Supervise equipment use and maintenance to ensure safety.

Marketing & Promotion

Plan and execute online and offline promotional activities.

Establish partnerships with surrounding businesses and communities to expand customer base.

Strategic Planning

Analyze market trends and propose improvement and development suggestions.

Develop long-term goals to enhance brand influence.

DAY ONE PTE. LTD.

Choose Day One so you can focus on your business growth. Our business is built around relieving your business demands. We do this by providing you the knowledge, systems and processes that are integrated into the way you work. Whether you have one employee or more than 100 employees, our system is designed to scale alongside your growth.

Job Description

Responsibilities including but not limited to:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating of staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

InterContinental® Singapore Robertson Quay

IHG® Hotels & Resorts has always pioneered connecting people.

Job Description

InterContinental Singapore Robertson Quay is seeking a dedicated and hands-on Engineering Manager to support the Chief Engineer in overseeing the hotel’s engineering and maintenance operations.
This role is ideal for a technically skilled and detail-oriented professional who thrives in dynamic environments and enjoys leading a small team to maintain facilities at the highest standards of safety, efficiency, and guest comfort.

The Engineering Manager will play a key role in ensuring smooth daily operations, preventive maintenance, and compliance with IHG standards — supporting the hotel’s mission of delivering exceptional guest experiences through operational excellence.

At InterContinental Hotels & Resorts®, we believe in Inspiring Incredible - both within our teams and in every guest experience. With a global, cultured mindset paired with deep local expertise, we bring our unique personalities to every interaction, creating authentic and memorable moments. Our success is driven by passionate individuals who understand hospitality inside and out. We perform at our best by fostering a culture of excellence, engagement, and well-being - because when we invest in ourselves, we deliver exceptional experiences. We fuel innovation by embracing diverse perspectives, leading to creative and forward-thinking solutions. And we stand out because of our unique culture, setting us apart in the industry.

As a colleague of InterContinental Singapore Robertson Quay, you will be part of a team that embodies this philosophy, delivering exceptional service and elevating hospitality to new heights. If you believe in our values and want to be part of something truly special, we want you on our team!

Your Day to Day

People

• Supervise and coordinate the daily activities of engineers and technicians to ensure smooth operations of all hotel systems.
• Provide guidance, training, and performance feedback to team members.
• Conduct regular briefings, safety talks, and maintenance meetings.
• Promote teamwork and collaboration between the Engineering department and other hotel divisions.
• Support the Chief Engineer in fostering a culture of accountability, professionalism, and continuous improvement.

Financial Returns

• Monitor engineering costs and assist in maintaining department budgets.
• Ensure efficient use of manpower, tools, and resources.
• Support the procurement of materials and contractor services at cost-effective rates.
• Contribute to energy conservation and cost-saving initiatives without compromising guest satisfaction.

Guest Experience

• Ensure all mechanical, electrical, HVAC, plumbing, and life-safety systems function efficiently to support guest comfort and safety.
• Respond promptly to maintenance requests and guest issues.
• Oversee preventive maintenance and minor repair works in guest rooms, public areas, and back-of-house.
• Assist in coordinating engineering support for hotel events and functions.
• Maintain hotel facilities in line with IHG brand standards.

Responsible Business

• Enforce safety procedures and ensure compliance with workplace and fire safety regulations.
• Maintain accurate records of maintenance activities and inspections.
• Supervise contractors and vendors to ensure quality work and adherence to hotel policies.
• Participate in sustainability initiatives such as energy and water conservation programs.
• Support emergency and crisis response procedures when required.

Accountability

The Engineering Manager is accountable for supporting the Chief Engineer in ensuring the hotel’s building systems are well maintained, energy efficient, and compliant with safety standards. This includes supervising technicians, managing maintenance schedules, and providing operational leadership to achieve engineering excellence.

Requirements

• Diploma or Certificate in Mechanical, Electrical, or Building Services Engineering (or related discipline).
• Minimum 3–5 years of engineering or maintenance experience in hospitality or commercial buildings.
• Good technical knowledge of M&E, HVAC, plumbing, and fire safety systems.
• Prior supervisory experience in a facilities or hotel maintenance setting preferred.
• Proactive, hands-on, and able to troubleshoot technical issues independently.
• Strong communication and interpersonal skills.
• Willingness to work on-call, weekends, and public holidays as operationally required.

How do I deliver this?

We genuinely care about people, and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG® hotels.

Each IHG® hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.

• True Attitude: being caring, wanting to make positive difference, and building genuine connections with guest
• True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay
• True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs
• True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner

There’s so much more to the job than we can capture here. It’s simply about creating great experiences, doing the right thing and understanding people.

WHAT WE OFFER

We’ll reward your hard work with a competitive salary and a comprehensive benefits package – including generous room and dining discounts, exceptional training opportunities and a strong support for your ongoing career development

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve – visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL SINGAPORE

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

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

Reporting to the Chef De Partie, your job responsibilities include, but are not limited to:-

Responsibilities

• Support the Pastry Team in the preparation, production and presentation of our pastries and cakes.
• Experience in pastries and cakes production and decorations.
• Creative and has an eye for detail.

Requirements

• Valid WSH Food Hygiene Certificate - 1

Event: Mooncake Production

Date: 11 August 2026 to 24 September 2026, 6 day work week

Time: 9am to 6pm

Salary: $120/day

BAIA PTE. LTD.

Job Description

• Main Responsibilities
• Oversee the daily operations of the bar and beverage service
• Lead, train, and supervise bartenders and bar service staff
• Ensure high standards of customer service and guest satisfaction
• Develop and maintain cocktail, wine, and beverage menus
• Monitor beverage quality and consistency
• Manage inventory, stock ordering, and supplier coordination
• Control beverage costs, wastage, and stock variances
• Ensure compliance with hygiene, safety, and liquor regulations
• Handle guest feedback and resolve operational issues professionally
• Work closely with restaurant management and kitchen teams
• Prepare staff schedules and manpower planning
• Monitor sales performance and implement promotional activities
• Ensure proper POS handling and reporting

Private Advertiser

Job Description

We are seeking a hands-on and driven Assistant Chief Engineer to support the overall maintenance, safety, and operational efficiency of the hotel’s engineering facilities. Reporting to the Chief Engineer, you will play a key role in ensuring all building systems, equipment, and guest areas are maintained to the highest operational and safety standards.

This role is ideal for a proactive engineering professional with strong leadership capabilities, technical expertise, and a passion for delivering excellent operational support in a hospitality environment.

Key Responsibilities

• Assist the Chief Engineer in overseeing the daily operations of the Engineering Department.

• Supervise and coordinate all Engineering personnel to ensure smooth and efficient operations.

• Take charge of the department in the absence of the Chief Engineer.

• Ensure optimal performance and maintenance of all hotel facilities, including mechanical, electrical, electronic, structural, and civil systems.

• Implement and monitor preventive maintenance and repair schedules for hotel machinery, equipment, and facilities.

• Troubleshoot and resolve day-to-day operational and maintenance issues efficiently.

• Ensure proper planning, execution, and upkeep of the hotel’s general maintenance program.

• Prioritize maintenance requests and work orders according to operational needs and departmental standards.

• Support fire safety initiatives and assist in planning and implementing fire safety procedures.

• Work closely with the Fire Safety Manager to conduct annual fire drills and evacuation exercises.

• Prepare, maintain, and administer departmental reports and records.

• Supervise and inspect repair and maintenance works carried out by staff and external contractors.

• Conduct regular inspections of guest rooms and public areas to ensure maintenance standards are upheld.

• Manage and guide junior Engineering staff on work performance, attendance, discipline, workplace safety, and compliance with hotel policies.

• Prepare monthly duty rosters and manpower planning for the Engineering team.

• Monitor and plan the effective utilization of tools, equipment, materials, and supplies.

• Carry out any other duties assigned by Management.

Requirements

• Diploma or Degree in Mechanical, Electrical, Building Services Engineering, or related field.

• Minimum 3–5 years of relevant engineering experience, preferably within the hospitality industry.

• Strong technical knowledge of hotel engineering systems and building maintenance operations.

• Familiarity with fire safety regulations and preventive maintenance programs.

• Good leadership, supervisory, and problem-solving skills.

• Ability to work independently and manage multiple operational priorities.

• Proficient in Microsoft Office and maintenance reporting systems.

• Willing to work shifts, weekends, and public holidays when required.

PREMAAS CUISINE PTE. LTD.

Job Description

Assist the Director and Restaurant Manager in overseeing the

day to day operations of the Restaurant.

Assist in Implementing and developing of training programs. Ensure that

the Supervisors, Waiters and Waitresses in their sections are

able to describe the dishes and any extra dishes (specials)

properly and are well groomed, properly attired and efficient.

Answer questions about the dishes including the preparation of

the dishes, when asked by the customers.

Promote the Restaurant by establishing a loyal and regular

customer base, maintaining a regular customer database

YOYO LOUNGE PTE. LTD.

Job Description

Supervises daily shift operations and ensures compliance with bar standards and procedures.

·Responsible for implementing agreed-upon policies and procedures.

·Understands and maintains standards for the bar(s).

·Introduces and suggests products to enhance sales.

·Implements safety and cleanliness standards.

·Establishes and monitors daily and weekly cleaning.

·Operates all department equipment as necessary and reports malfunctions.

·Trains team members and monitors adherence to all policies and procedures.

·Be familiar with and adhere to local laws with regard to alcohol consumption.

·Making proposals to the manager for all necessities regards bar(s).

·Creating and suggesting cocktails and drinks for the menu.

·Keeping track of bar inventory and taking action if necessary.

·Sets a positive example for guest relations.

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.

Assistant Manager, Banquet

Summary of Responsibilities:

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

• Assist the department leader on managing and coordinating daily Front of the House and Heart of the House operations with right delegation

• Maintain service and function room setup standards of the premise and to ensure that they are achieved and followed by

• Perform the tasks of function room setup, dining table setting, buffet counter and refreshment setting base on each BEO’s requirement, instruction and departmental standards

• Prepare, maintain or check the preparation of service mise-en-place according to each event and are ready/sufficient for operation needs

• Check the appearance, orderliness, cleanliness and proper set-up of the function room/refreshment area and all its related areas with the function checklist, and be ready before 30 minutes of the commence of each event/coffee break

• Maintain and ensure all function rooms appearance, orderliness and cleanliness are at satisfied condition after the end of each event

• Monitor the event status and communicate with culinary team

• Plan and control manning to meet business needs and according to budget

• Control outsource labour supply, casual labour and overtime

• Assist the management to supervise junior team members and casual labour under his/her leadership/section and to ensure all tasks assigned/required by the event/operation are carried out on time and according to instruction and departmental standards as well as at the satisfied level

• To monitor/supervise the use of equipment by casual labour and to ensure it is used in the correct manner under the relevant standard of operations and work safety guideline

• Handle event billing accordingly to BEO’s instruction and complete post function report when event ended

• Lead the F&B team to personalize the guest dining experience with heartist approach and ensure the delivery of Service Promise

• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence

• Work closely with the culinary team to maintain food quality and ensure its timeliness and accuracy of delivery and setup for all events are achieved

• Provide necessary training and guidance to F&B team/casual employees and to ensure that the highest possible standards and quality of products and services offering in the premise

• Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting

• Drive consistent service and process improvement

• Ensure hygiene and food safety compliance in the premise and related areasInterface the needs/requirements of other departments with the F&B Service : Laundry, Property Maintenance, Sales & Marketing, Engineering, Front Office, Security, Finance, T&C and Culinary

• Provide a level of Safety & Security for all colleagues

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

Qualifications:

• 2 years in F&B management experience with strong background of banquet operation

• Experience in similar size/style of 5* hotel

• Diploma / degree in Hospitality Management

• Leadership / People management

• Good interpersonal and communication skills

• Able to work under pressure and independently

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

• Service oriented with an eye for details

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

• Strong problem solving and decision making skills

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

• Can use sensitivity and discretion in supporting guest needs

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

• Leadership skills developed – collaborative, enabling, and entrepreneurial

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

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

SG CONSULTING NETWORKS PTE. LTD.

Job Description

We are looking for a passionate and experienced Chef de Cuisine to lead our kitchen operations and deliver high-quality culinary experiences. The successful candidate will be responsible for menu development, kitchen management, food quality control, and team leadership while maintaining the highest standards of hygiene and efficiency.

• Oversee daily kitchen operations and ensure high food quality standards
• Create and develop menu items with creativity and consistency
• Lead, train, and supervise kitchen staff effectively
• Maintain hygiene, food safety, and sanitation standards
• Minimum 3–5 years of experience in a similar role preferred

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers
- Any other duties/tasks as requested by management

OCD Hands Pte. Ltd.

Job Description

Responsibilities:

• Ensure team briefings are carried out before each service period
• Implement and ensure that Food Safety and Hygiene standards are met at all times
• Ensure that all food is prepared according to quality, taste and hygiene guidelines established by the Company
• Train and develop the team to deliver the food to a high standard
• Ensure readiness for service and that the pace is set for peak times
• Ensure that all food is presented for service in a timely manner and in correct sequence
• Deal with any customer returns of food in a timely manner
• Check and sign for all deliveries
• Ensure that outlet is stocked with adequate levels of inventory
• Participate in monthly physical stock take of the Outlet, including but not limited to plates, bowls and crockery
• Control wastage
• Handle guests’ special requests and complaints
• Ensure that the Kitchen Assistants and Kitchen Crew are able to handle their duties properly and well groomed, properly attired and efficient.
• Ensure that the highest standard of cleanliness is maintained including the maintenance of furnishings and equipment and the proper set up of the Outlet and connected areas
• Assist your superior in Implementing and developing of training programs
• Perform miscellaneous job-related duties as assigned.

DAY ONE PTE. LTD.

Choose Day One so you can focus on your business growth. Our business is built around relieving your business demands. We do this by providing you the knowledge, systems and processes that are integrated into the way you work. Whether you have one employee or more than 100 employees, our system is designed to scale alongside your growth.

Job Description

Responsibilities including but not limited to:

• Ensure team briefings are carried out before each service period
• Implement and ensure that Food Safety and Hygiene standards are met at all times
• Ensure that all food is prepared according to quality, taste and hygiene guidelines established by the Company
• Train and develop the team to deliver the food to a high standard
• Ensure readiness for service and that the pace is set for peak times
• Ensure that all food is presented for service in a timely manner and in correct sequence
• Deal with any customer returns of food in a timely manner
• Check and sign for all deliveries
• Ensure that outlet is stocked with adequate levels of inventory
• Participate in monthly physical stock take of the Outlet, including but not limited to plates, bowls and crockery
• Control wastage
• Handle guests’ special requests and complaints
• Ensure that the Kitchen Assistants and Kitchen Crew are able to handle their duties properly and well groomed, properly attired and efficient.
• Ensure that the highest standard of cleanliness is maintained including the maintenance of furnishings and equipment and the proper set up of the Outlet and connected areas
• Assist your superior in Implementing and developing of training programs
• Perform miscellaneous job-related duties as assigned

PARKROYAL COLLECTION Pickering Singapore

Sitting in the heart of the Marina Bay with panoramic views of the city skyline, PARKROYAL COLLECTION Marina Bay, Singapore is the country's first Garden-in-a-Hotel.

Job Description

The Spa Manager ensures that every guest who enters the spa & fitness centre is assisted and cared for. Treatment packages are fulfilled and retail products made aware to all members/guests that enter the Spa. He / she oversees the spa and fitness operation team and assists the Management in ensuring that the outlet runs an efficient and profitable operation.

Responsibilities:

• Meets & handles potential members and any other walk-in clients/guests in a professional, well- mannered and friendly way.

• Conducts outlet tours to new clients/guests whenever necessary.

• Handles member/guest’s requests and complaints and provide vital information to the Management for the purpose of improving members’/guests’ satisfaction.

• Builds good, professional relationships with all members/guests and deals with any queries with the objective of offering the member/guest an excellent service standard.

• Carries out consultations when necessary.

• Ensures fulfilment of all members’ benefits or guests’ privileges and that all members / guests are attended to in the spa.

• Monitors and supports Executives and associates in advising and closing sales of packages and retail products.

• Works closely with other teams in the hotel to offer Spa discount vouchers / introduce Spa to visitors

• Manages and upkeeps Level 5 Lifestyle floor – gym, pool, Spa as a whole to offer complete “lifestyle” package and services to public and guests

• Supervises the day-to-day operations of Spa, Pool and gym including rostering, cleanliness, maintenance of the Lifestyle floor.

• Oversees and coordinates workshops and any other events associated with the hotel.

• Initiates maintenance of the facilities and equipment of the outlet and level 5 and ensures that good working conditions of the facilities.

• Assists in monitoring operations budgets and ensures all costs/sales commission are controlled.

• Ensures associates’ professionalism while handling guests/members.

• Fully understands the rules and regulations of the outlet and ensures that all hygiene standards, fire and safety rules and regulations are met and adhered to.

• Manage the rostering, keeping a proper record of overtime hours, Public Holiday & annual leave for the spa & fitness team.

Requirements:

• Minimum diploma in Hospitality Management preferably in Spa Management

• With CIDESCO/CIBTAC/ITEC/WSQ qualifications and other recognized certificates will be an advantage.

• Minimum 2 years experience in similar capability and/or at least 5 years in Spa Management

• Strong administrative and organization skills

• Excellent interpersonal and human relations abilities

• High level of flexibility and adaptability

• Able to work on weekends and public holidays
  

PARKROYAL COLLECTION Marina Bay, Singapore

Sitting in the heart of the Marina Bay with panoramic views of the city skyline, PARKROYAL COLLECTION Marina Bay, Singapore is the country's first Garden-in-a-Hotel.

Job Description

In this role, you should be specialize in seafood on ice/cold sections/ sashimi and assists the Chef de Cuisine in managing kitchen operations with a focus on seafood on ice and cold section of the restaurant. and culinary traditions of the region. You will play a crucial role in menu development, food preparation, and maintaining the authenticity and quality of dishes.

Roles & Responsibilities

• Maintain complete knowledge and compliance with all department/hotel policies and procedure.

• Meet with the Chef de Cuisine to review schedules, assignments, anticipated business level, changes and other information pertinent to job performance.

• Ensure a high standard for all buffets breakfast, local items, western items, international dinner, high-tea and ala carte orders.

• Required to work on the line during operations and assist wherever needed.

• Ensure good communication between floor staff and kitchen and within the kitchen.

• Supervise all members of the kitchen team according to staffing guidelines

• Observe guest reactions and confer with service staff to ensure guest satisfaction.

• Promote positive guest relations at all times.

• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.

• Need to correct any deficiencies. Ensure that the quality and details are being maintained.

• Maintain restaurant cost control systems.

• Maintain kitchen equipment and plant.

• Ensure that the kitchen staff follow hygienic food handling practices

• Organise and check on daily cleaning and waste disposal, HACCP, MUIS & SFA requirements.

• Organise and implement safe work practices.

• Ensure that supplies and deliveries are received and accounted for

• Any other duties as required from time to time.

Job Requirements

• Maintain and ensure that hotel’s standard, policies and procedures in the restaurant outlet.

• Work well with team to ensure follow up with corrections where needed.

• Ability to work in a fast-paced environment.

Additional Information:

• 5-day work week

• 13th month AWS and Performance Bonus

• Annual Leave from 10 days

• Up to 50% Associate Dining & Accommodation Discounts at Group Properties

• Referral Incentive of S$1,000*

• Career Development and Training opportunities

*Terms & Conditions Apply.

PARKROYAL COLLECTION Marina Bay, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted applicants will be notified.

masa.saito.pte.ltd

Job Description

We are hiring now

Join our team

Asistant Manager

Looking for a Passionate Service Staff

To coordinate restaurant operations, including front-of-house and back-of-house

Deliver professional guest services with utmost customer satisfaction

Able to handle customer complaints and meet high demands

Manages cost control and inventory, forecasting consumption and requirements

Appraise colleague’s performance and provide coaching to keep them productive & motivated

Job Requirement:

Must have the passion for service

At least 1 years’ experience in F&B Management

Excellent communications skills with extensive food and wine knowledge.

Computer literacy and knowledge of MS Office preferred

SOFITEL SINGAPORE CITY CENTRE

Set atop a cliff in 27 acres of lush tropical woodlands and landscaped water gardens, Sofitel Singapore Sentosa Resort and Spa is a stylish, tranquil 5-star hotel in Singapore which boasts glorious views of the South China Sea.

Job Description

Job Description:

• Assist in the maintenance of conference database of key contacts / clients.

• Formulation of quotations for conference proposals covering venue, function, menu and accommodation costs.

• Complete organisation of conference activity / events from confirmation to post-event follow-up in order to ensure client satisfaction.

• Co-ordination and hosting of familiarisation and site inspection activity including follow-up, including promoting conferences, conventions and trade shows to potential clients.

• Maintain existing businesses with clients and develop new accounts.

• Conduct sales campaign by direct sales call / visits / mailing for group businesses, meeting and banquets from all sources for bookings and lead.

• Keep clients advised of the latest information regarding the hotel’s development.

• Provide after-sales service and in particular to ensure all guests complaints are brought to the management’s attention.

• Submit monthly / weekly reports on sales activities, competitor information, market trends, new business opportunities, and forthcoming appointments.

• Answer all correspondence and inquiries received during the working week within 24 hours of receipt; maintain good public relations with customers.

• Assist as required in the management of food and beverage service within the conferencing and outside catering areas.

• Ensure that there is a high level of cleaning and maintenance of conference area, back of house, tableware, utensils and other materials and equipment used by conferencing

• Regular liaison with Maintenance ensuring maintenance requests are completed quickly focusing on guest needs as a priority.

• Co-ordinate between Catering Sales and other relevant departments to ensure that preparations for conferences have been made.

• Ensure constant liaison with the Food and Beverage Department to achieve the objectives of the conference dept.

• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson.

• Strive to implement the Accor Vision and demonstrate active use of Accor and Sofitel Values.

Job Requirements:

• Minimum of 1 year experience in a similar role in a Hospitality Sales environment.

• Projects professional image at all times through personal presentation / interpersonal skills.

• Initiates contact and establishes rapport easily.

• Organises time and work efficiently.

• Proficient in using Opera, Microsoft Outlook, Word and Excel.

• Ability to manage competing deadlines to achieve results.

• Appreciates and maintains an effective outlet for stress.

• Excellent numeracy, verbal and written communication skills.

• Has the ability and willingness to undertake further development.

• Works under pressure without negative impact.

• Develops and maintains co-operative working relationships.

• Good team player; contributes to and assists co-workers.

• Initiative to work unsupervised and be self motivated.

HERSING CULINARY PTE. LTD.

Hersing Culinary Pte Ltd is a subsidiary of Hersing Corporation Pte Ltd. We are the F&B Brand Manager of some of the world's most celebrated Michelin Star brands, namely Liao Fan Hawker Chan Chicken Rice & Noodle and a Thai Cuisine restaurant named Took Lae Dee. By embarking on an aggressive strategy of growth, Hersing Culinary Pte Ltd aims to become the brand manager of choice in the Asia Pacific region.

Job Description

Job Responsibilities

• Oversee daily restaurant operations and ensure smooth service flow

• Lead and supervise service and kitchen teams during shifts

• Maintain high standards of customer service, food quality, and cleanliness

• Handle customer feedback and service recovery professionally

• Coordinate with kitchen team to ensure timely food preparation and order accuracy

• Monitor reservations, queue flow, and table turnover

• Manage inventory, stock ordering, and minimise wastage

• Ensure compliance with food safety, hygiene, and company SOPs

• Conduct staff training, briefings, and manpower scheduling

• Support sales targets, promotions, and outlet performance

• Handle cashiering, daily closing, and outlet reporting

• Liaise with management on operational matters and improvements

Requirements

• Minimum 2 years of relevant F&B experience

• Experience in Japanese restaurant concepts is an advantage

• Strong leadership and communication skills

• Service-oriented and hands-on attitude

• Able to work shifts, weekends, and public holidays

TASH TISH TOSH (S) PTE. LTD.

Job Description

Job Summary

We are looking for an experienced and passionate Head Chef to lead kitchen operations, maintain food quality standards, manage kitchen staff, and ensure smooth daily operations. The Head Chef will be responsible for menu execution, food cost control, hygiene standards, and overall kitchen performance.

• Lead and manage the entire kitchen team
• Ensure consistency, quality, and presentation of all dishes
• Plan kitchen operations and staff scheduling
• Monitor food preparation and cooking standards
• Control food cost, wastage, and stock management
• Ensure kitchen cleanliness and compliance with food safety and HACCP standards
• Train, guide, and motivate kitchen staff
• Manage ordering and inventory control
• Create and improve menu items when required
• Ensure smooth coordination between kitchen and service teams
• Handle customer feedback related to food quality professionally
• Monitor equipment maintenance and kitchen safety

• Minimum 5 years of kitchen experience in restaurant operations
• Previous experience as Head Chef or Sous Chef preferred
• Strong leadership and team management skills
• Good knowledge of food safety and kitchen operations
• Ability to work under pressure in a fast-paced environment
• Strong understanding of food costing and stock control
• Creative, disciplined, and organized

VINTAGE INVESTMENT PTE. LTD.

Job Description

Role Overview

We are looking for an experienced and driven Cluster Manager to oversee the operations of 3 food courts, ensuring smooth daily management, strong tenant relationships, and consistent business growth.

This role requires a highly capable leader with strong management skills, operational excellence, and a sales-driven mindset (30% focus on revenue growth, leasing, and business development).

Key Responsibilities

Operations Management

• Oversee daily operations of 3 food courts to ensure smooth and efficient performance.

• Manage site supervisors, operations teams, and service staff across all locations.

• Ensure cleanliness, maintenance, safety, and compliance standards are met.

• Monitor manpower planning, rostering, and productivity.

• Resolve operational issues, customer complaints, and tenant concerns promptly.

• Implement SOPs and improve workflow efficiency across all outlets.

• Conduct regular site inspections and performance reviews.

• Manage budgets, operating costs, and P&L performance.

• Ensure excellent customer experience across all food court locations.

Sales & Business Development

• Drive sales growth and footfall strategies for all food courts.

• Build strong relationships with tenants to improve sales performance.

• Identify opportunities for promotions, events, and marketing campaigns.

• Support leasing efforts by sourcing and onboarding quality tenants.

• Analyse tenant sales performance and recommend business improvement plans.

• Negotiate renewals, rental opportunities, and revenue enhancement initiatives.

Requirements

• Minimum 5 years’ experience in food court, retail mall, F&B operations, or multi-site management.

• Proven experience managing multiple outlets / locations.

• Strong leadership and people management skills.

• Good understanding of tenant management and leasing coordination.

• Sales-oriented mindset with business growth experience.

• Strong problem-solving and decision-making ability.

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

• Good communication and stakeholder management skills.

• Proficient in budgeting, reporting, and operations planning.

Preferred Qualities

• Hands-on leader who can be on-site when required.

• Strong discipline, accountability, and execution skills.

• Good network within F&B / retail industry is an advantage.

• Customer-focused and commercially driven.

Compass Group (S) Pte Ltd

Compass Group is the world’s leading food service company, specialising in providing food, vending and related contract services on their clients’ premises. The group generates annual revenue of over £16.9 billion and is listed on the London Stock Exchange. Worldwide, Compass Group operates in over 50 countries, at over 50,000 locations employing 600,000 people. Compass Group (Singapore) is a market leading and fast growing business, with over 600 employees across 50+ locations. In Singapore, the business currently operates with global brands like Eurest and Chartwells, with a sterling list of clients across business and industry and education sectors.

Job Description

• Oversee all culinary operations and culinary teams.
• Develop and implement innovative menus and recipes.
• Ensure the highest standards of food quality and presentation.
• Design, manage and own the overall culinary experience, not just the offerings.
• Drive culinary innovation, excellence and quality standards.
• Drive and find newer streams of revenue basis needs and opportunity in the business.
• Organizing and creating procedures for new establishments/sites by developing the products and operations that reduce expenses and increase customer satisfaction.
• Identify menu trends and potential category gaps.
• Staying up to date with the latest culinary trends and techniques and incorporating them into regional menus as appropriate.
• Accountable for sustainability through the food development.
• Sourcing compliance: ensuring units are following the RA purchasing guidelines.
• Collaborate with chefs and culinary teams across various locations to develop menus that reflect the brand's culinary vision, target audience, and regional preferences.
• Empower, inspire and support the team or colleagues and suppliers to deliver a great service; through training, coaching, development and feedback.
• Ensure that menu items are standardized for consistency in taste, presentation, portion size, and quality across all locations.
• Continuously evaluate and refresh menus to incorporate seasonal ingredients, culinary trends, and customer feedback.
• Oversee vendor relationships and procurement processes to ensure the timely and cost-effective sourcing of high-quality ingredients and supplies.
• Lead culinary initiatives, sector projects amongst the chef teams and ensure deliverables are met
• Set an expectation of hospitality that is friendly and engaging.
• Ensure that all products and ingredients that are used are purchased following sector and organization purchasing standards and sustainability commitments.
• Collaborate with sector nutrition team to maintain recipe and Mobius database, including scaling to appropriate volumes.
• Ensure that all hiring and training standards are met and documented for direct hires.
• Partner with Food Safety and Workplace Safety managers to train and develop the safety programs.
• To ensure portion control, correct preparation and storage methods avoid wastage and keep down costs.
• Prepare and participate in presentations and menu mobilizations in new and existing client.
• Work with leaders to bring ideas to life.
• Plan and cost weekly menus, special events and hospitality requests ensuring that they achieve and maintain budgeted food costs if centrally driven offers are not available.
• Ensure all ordering is carried out using nominated suppliers, stock is maintained at appropriate levels in all regional sites.
• Conduct regular unit audits and reports results, insights and timely solutions.
• Training - support and prioritize training and guidance to chefs and kitchen staff within the region, ensuring the right cadence and skill mapping of the region’s talent as well as APT.
• Provide leadership, training, and mentorship to culinary teams to enhance their culinary skills, creativity, and adherence to brand standards.
• Conduct culinary training sessions, workshops, and demonstrations to share best practices, culinary techniques, and menu innovations.
• Foster a culture of continuous learning and improvement within the culinary teams, encouraging experimentation and creativity.
• Act as a liaison between culinary teams and customers, addressing concerns or inquiries related to menu offerings, dietary restrictions, and special requests.
• Aligning workflow planning in kitchen operations and designing efficient processes to ensure smooth & timely food preparation and service.

QUAN NUONG 3 MIEN PRIVATE LIMITED

Job Description

• Recruiting, interviewing and training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy, getting their feedback on the experience and handling complaints
• Organizing schedules, keeping track of employees’ hours and recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations, including front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance and disciplining or retraining employees to correct poor performance

Beverly Hotel Pte. Ltd.

Beverly Hotels Elements is located at 48 Horne Road. This hotel come with 50 rooms and we aimed to provide the the best accommodation experience for our customers.

Job Description

Roles & Responsibilities

About Beverly Hotels Elements

Company Overview

https://www.beverlyhotels-elements.com

Beverly Hotels Elements: Your Perfect Stay Awaits

Discover the essence of comfort and hospitality at Beverly Hotels Elements, where your journey begins at 48 Horne Road. With 50 well-appointed rooms, we are dedicated to delivering the ultimate accommodation experience for our valued guests.

A Commitment to Excellence: 
At Beverly Hotels, we hold a steadfast commitment to excellence. Beverly Hotels Elements is no exception. Our goal is to offer a memorable stay that exceeds your expectations.

A Growing Family: 
As we embark on an exciting phase of expansion, our focus extends beyond providing exceptional stays. We are dedicated to nurturing a team of passionate and dedicated individuals to drive the growth of our company forward.

Opportunities Await: 
Join us on this exhilarating journey! We are actively seeking enthusiastic individuals who are passionate about the hospitality industry. Whether you're an experienced professional or just starting your career, there's a place for you in our Beverly Hotels family.

Our Investment in You: 
At Beverly Hotels, we recognize the value of our team members. We're committed to staff recruitment, retention, training, and development. Your growth is our growth, and we offer a clear path for career progression for every employee.

Join the Fun: 
We're not just a team; we're a family. If you're a fun-loving, customer-centric individual who's ready to embark on a rewarding adventure in the hospitality industry, we invite you to join us.

Beverly Hotels Elements is where your journey to a fulfilling and exciting career begins. Be a part of our expanding family and help us create memorable experiences for our guests.

Job Summary

We are seeking a highly motivated and hands-on Assistant Manager to support daily hotel operations and drive performance across Front Office, Housekeeping, and online distribution channels.

This role plays a key part in managing day-to-day operations, handling OTA platforms, supporting revenue performance, and ensuring high standards of guest satisfaction.

The ideal candidate is detail-oriented, operationally strong, and experienced in managing hotel systems, OTA platforms, and guest service in a fast-paced environment.

Job Responsibilities

Operations Management

• Oversee and support daily hotel operations, ensuring smooth functioning of Front Office and Housekeeping

• Coordinate room status, guest arrivals, and operational flow

• Ensure compliance with SOPs and service standards

• Handle operational issues and ensure quick resolution

• Act as the person-in-charge during assigned shifts

OTA & Distribution Management (Key Responsibility)

• Manage OTA platforms such as Booking.com, Agoda, Expedia, etc.

• Update room availability, rates, and promotions

• Ensure accurate booking management and inventory control

• Monitor OTA performance, bookings, and guest communications

• Support in improving hotel rankings and online reviews

• Handle overbookings, cancellations, and channel updates

Revenue & Performance Support

• Support revenue strategies to optimize occupancy and room rates

• Monitor daily bookings, occupancy, and room performance

• Assist in implementing pricing and promotion strategies

• Provide insights based on booking trends and demand patterns

Team Supervision & Coordination

• Supervise Supervisors and front-line staff when required

• Support staff training, guidance, and performance monitoring

• Ensure proper shift coverage and smooth coordination between teams

• Maintain team discipline and service standards

Guest Experience

• Handle guest enquiries, requests, and complaints professionally

• Ensure high levels of guest satisfaction and service recovery

• Support in maintaining positive hotel reviews and ratings

Reporting & Administration

• Prepare daily operational reports and handover reports

• Monitor OTA bookings, payments, and system updates

• Ensure accuracy in records, billing, and reporting

• Support management with operational data and feedback

Other Responsibilities

• Assist the Hotel Manager in daily operations and special projects

• Take on additional duties as assigned by management

Requirements

• Minimum 3–5 years of hotel operations experience

• Strong knowledge and experience in OTA platforms (Booking.com, Agoda, Expedia)

• Familiar with hotel PMS systems (e.g. Opera, Cloudbeds, eZee)

• Strong problem-solving and leadership skills

• Able to work independently and handle operations under pressure

• Good communication and customer service skills

• Able to work shifts, weekends, and public holidays

*Additional Information:

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company for the purpose of the processing and administration by the company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.

We look forward to having you as a part of our Beverly Hotels Elements family!

Beverly Hotel Pte. Ltd.

Beverly Hotels Elements is located at 48 Horne Road. This hotel come with 50 rooms and we aimed to provide the the best accommodation experience for our customers.

Job Description

Roles & Responsibilities

Job Description & Requirements

About Beverly Hotels Elements

Company Overview

https://www.beverlyhotels-elements.com

Beverly Hotels Elements: Your Perfect Stay Awaits

Discover the essence of comfort and hospitality at Beverly Hotels Elements, where your journey begins at 48 Horne Road. With 50 well-appointed rooms, we are dedicated to delivering the ultimate accommodation experience for our valued guests.

A Commitment to Excellence: 
At Beverly Hotels, we hold a steadfast commitment to excellence. Beverly Hotels Elements is no exception. Our goal is to offer a memorable stay that exceeds your expectations.

A Growing Family: 
As we embark on an exciting phase of expansion, our focus extends beyond providing exceptional stays. We are dedicated to nurturing a team of passionate and dedicated individuals to drive the growth of our company forward.

Opportunities Await: 
Join us on this exhilarating journey! We are actively seeking enthusiastic individuals who are passionate about the hospitality industry. Whether you're an experienced professional or just starting your career, there's a place for you in our Beverly Hotels family.

Our Investment in You: 
At Beverly Hotels, we recognize the value of our team members. We're committed to staff recruitment, retention, training, and development. Your growth is our growth, and we offer a clear path for career progression for every employee.

Join the Fun: 
We're not just a team; we're a family. If you're a fun-loving, customer-centric individual who's ready to embark on a rewarding adventure in the hospitality industry, we invite you to join us.

Beverly Hotels Elements is where your journey to a fulfilling and exciting career begins. Be a part of our expanding family and help us create memorable experiences for our guests.

Job Summary

The Hotel Manager is the highest operational leader of the hotel and is responsible for the full strategic, financial, and operational performance of Beverly Hotels Elements.

This role oversees all key functions including Operations, Sales & Marketing, and Revenue Management, ensuring the hotel delivers exceptional guest experiences while achieving financial and operational targets.

The ideal candidate is a strong, hands-on leader with deep experience in hotel operations, OTA management, revenue strategy, and financial control.

Job Responsibilities

Operations Management

• Oversee and ensure the efficient, smooth, and profitable functioning of the hotel, with a strong focus on Front Office and Housekeeping

• Monitor service quality and operational standards across all departments

• Ensure compliance with SOPs and maintain high service standards

• Analyze guest trends and expectations to continuously improve services, facilities, and guest experience

 Sales & Marketing

• Develop and execute strategies to achieve and exceed revenue targets

• Plan and coordinate marketing activities and promotions

• Maximize occupancy at optimal room rates

• Drive consistent room sales and revenue growth

• Develop market positioning and identify business opportunities

Revenue Management & OTA

• Develop and implement revenue management strategies to optimize ADR, RevPAR, and overall profitability

• Manage OTA platforms such as Booking.com, Agoda, Expedia, etc.

• Monitor competitor pricing, market trends, and demand patterns

• Adjust pricing, inventory, and promotions to maximize revenue

• Analyze business performance data and make data-driven decisions

• Align promotions and packages with revenue objectives

Financial Management (P&L Responsibility)

• Take full responsibility for hotel Profit & Loss (P&L) performance

• Ensure KPIs and financial targets are achieved or exceeded

• Monitor revenue, expenses, and overall profitability

• Implement cost control measures without compromising service quality

• Prepare forecasts, monitor financial performance, and report results to management

Staff Leadership & Development

• Lead, manage, and develop all hotel staff

• Minimize staff turnover and promote employee engagement

• Oversee recruitment, training, and performance evaluation

• Prepare and monitor staff rosters based on business needs and occupancy

• Build a strong team culture focused on service excellence and accountability

Guest Experience & Service Quality

• Ensure high levels of guest satisfaction and service standards

• Handle escalated guest complaints and service recovery

• Maintain and improve hotel reputation and online reviews

Compliance & Reporting

• Ensure compliance with all applicable laws, regulations, and hotel policies

• Maintain effective communication with Director Management

• Prepare and submit regular operational and financial reports

Other Responsibilities

• Perform ad-hoc duties or special projects assigned by the Director Management

• Support strategic initiatives to improve hotel performance and growth

Requirements

• Minimum 5 years of hotel management experience

• Strong knowledge of OTA platforms and revenue management

• Proven experience managing hotel P&L and financial performance

• Strong leadership, decision-making, and problem-solving skills

• Experience in independent or small-to-medium hotel operations is an advantage

• Ability to work independently and take full ownership of hotel performance

*Additional Information:

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company for the purpose of the processing and administration by the company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.

We look forward to having you as a part of our Beverly Hotels Elements family!

CHUNKY KITCHEN PTE. LTD.

Job Description

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

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

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

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

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

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

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

8. Report to Pastry Chef on all operation matters

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

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

11. Update menu recipe cards and menu planning for promotion

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

13. Adheres to rules and regulations set by the Management

Employee Benefits:

• Staff meals provided during shift

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

• Birthday treats and gifts (up to $200)

• Performance bonuses and quarterly incentives

• Uniform reimbursement for confirmed staff

• Night transport provided for late shifts

• Opportunities for promotion and internal transfer

• Further education support and employee assistance programmes

CHUNKY KITCHEN PTE. LTD.

Job Description

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

2. Plan, order, and manage ingredients and supplies required for pastry production and related operations.

3. Decorate pastries using various icings, toppings, and techniques to ensure visually appealing presentation.

4. Monitor inventory levels for baking ingredients (e.g. flour, sugar, dairy products) and place orders within approved budgets.

5. Ensure the quality of raw materials and maintain proper condition of all pastry equipment and tools.

6. Guide, train, and motivate pastry team members to improve efficiency, consistency, and workmanship.

7. Maintain a clean, organised, and efficient kitchen environment in compliance with hygiene, health, and safety standards.

8. Manage and supervise overall pastry kitchen operations and coordinate activities of all pastry staff.

9. Report operational matters, issues, and performance updates to the Chef De Cuisine / Head Chef.

10. Be hands-on and physically involved in all phases of daily pastry production and service.

11. Ensure efficient and profitable kitchen operations, with close control over food cost, labour cost, and purchasing expenses.

12. Attend weekly meetings with the Chef De Cuisine to review operations, discuss future plans, and follow up on action items.

13. Demonstrate new cooking techniques and introduce new equipment or processes to the team where applicable.

14. Update menu recipe cards and contribute to menu development and promotional planning.

15. Ensure adequate stock levels are maintained at all times for the assigned kitchen sections.

16. Adhere to all company policies, procedures, and management directives.

• Check event orders

• Check kitchen hygiene and sanitation

• Conduct morning briefing

• Check attendance

• Communicate with Restaurant Manager

• Check food quality and presentation

• Displays initiative and leadership qualities

• Strong team player with good people management skills

• Courteous, patient, and professional

• Good understanding of food and labour cost control

• Ability to work efficiently in a fast-paced kitchen environment

1. Minimum Diploma qualification in Pastry Arts, Culinary Arts, or related discipline.

2. Minimum 5 years of relevant experience in Food & Beverage or pastry operations.

3. Oral and written proficiency in English.

4. Basic knowledge of Microsoft Office applications.

5. Pleasant, professional, and dynamic personality.

6. Strong sense of responsibility with a “can-do” attitude.

Bistro Onethirtysix (Whampoa) Pte. Ltd.

Bistrone36 is a cosy, jovial bar and kitchen tucked away in a corner of a peaceful street situated at Whampoa West.

Job Description

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Bistro Onethirtysix (Whampoa) Pte. Ltd.

Bistrone36 is a cosy, jovial bar and kitchen tucked away in a corner of a peaceful street situated at Whampoa West.

Job Description

All food and beverage services such as serving food and beverage, taking orders, Barista, Bartender and cashiering. Train and manage Staffs, help to boost sales, handle complains from customers, order food and drinks from suppliers, create new food and drinks in the menu, check emails and handle calls from customers.

CDM WORLD

Job Description

Job Description:

• Menu planning: Create and maintain menus, including seasonal changes
• Budgeting: Control the kitchen budget and purchase food and kitchen items
• Staff management: Oversee kitchen staff, assign tasks, and provide training and development
• Quality assurance: Ensure food production and hygiene standards are maintained
• Customer service: Deal with issues to ensure customer satisfaction
• Food safety: Ensure food safety plans are followed and records are up to date
• Team culture: Maintain a positive work environment that encourages learning and creativity
• Communication: Ensure staff communicate well with each other and other members of the organization

Compass Group (S) Pte Ltd

Compass Group is the world’s leading food service company, specialising in providing food, vending and related contract services on their clients’ premises. The group generates annual revenue of over £16.9 billion and is listed on the London Stock Exchange. Worldwide, Compass Group operates in over 50 countries, at over 50,000 locations employing 600,000 people. Compass Group (Singapore) is a market leading and fast growing business, with over 600 employees across 50+ locations. In Singapore, the business currently operates with global brands like Eurest and Chartwells, with a sterling list of clients across business and industry and education sectors.

Job Description

Job Responsibilities:

• Work closely with their superiors and the kitchen management team to develop and adhere to a budget, ensuring cost-effective procurement and utilization of ingredients and supplies

• Monitor food costs, manage inventory, and implement strategies to minimize waste, controlling food usage in line with established standards

• Update and maintain data tracking systems to provide accurate financial information for management decisions

• Prepare meals in accordance with portion and quality standards specified in recipes, ensuring consistency and excellence in taste and presentation

• Keep up to date with the latest culinary trends, and implement changes in recipes or work methods pertaining to menus, daily specials, and promotional activities

• Assume the full duties of the Senior Sous Chef in their absence, providing leadership and direction to kitchen staff , ensuring smooth operations, and meeting customer expectations

• Maintain a safe and sanitary kitchen environment by adhering to hygiene and safety regulations set by the company, government, or clients

• Ensure the safe operation of all equipment and promptly report any faulty equipment to superiors

• Adhere to all company, government, and client regulatory controls related to food preparation, storage, and safety, ensuring compliance in all kitchen activities

• Mentor and guide junior kitchen staff to enhance their culinary skills, teamwork, and adherence to safety and hygiene standards

• Perform any other related duties as assigned by the immediate superior, adapting to the evolving needs of the kitchen and demonstrating flexibility in managing a variety of tasks

Job Requirements:

• Culinary degree or relevant certification preferred.

• Proven experience as a Sous Chef or equivalent role

• Strong financial acumen with experience in budget management and cost control

• Knowledge of industry best practices, culinary trends, and food safety regulations

• Excellent leadership and communication skills

• Ability to work well under pressure and adapt to changing circumstances

• Detail-oriented, creative, and dedicated to culinary excellence

• Computer literacy with advance abilities in spreadsheets and presentation software tools (Microsoft excel and powerpoint; or Google Sheets and Slides)

• Presentation skills (all levels including senior management)

• Good command of written and spoken language skills in English

Momentus Hotel Alexandra

Managed by Momentus Hospitality, we are looking for motivated and energetic people to be part of our growing team. If you have a passion for the industry and are driven by the desire to create inspiring moments, Momentus Hotel Alexandra offers you great opportunities.

Job Description

• To manage the daily operations of the F&B Outlet.

• To supervise and implement standards of service to maintain the highest standard and quality during operations.

• Provide training to the service team and ensure complying to sequence and standards for banquet/ outlet service.

• Conduct staff briefing and roll calls to provide information on promotions, events, VIPs, etc.

• Ensure sufficient supplies in the area and ensure all equipment is well-maintained.

• To participate in performance development review of department staff and provide feedback on respective performance, to guide and improve the performance.

• Any other ad hoc tasks assigned by the Restaurant & Bar Manager and Director of F&B.  

Requirements

• At least 2 years of experience in a similar capacity.

• Good communication skills and interpersonal skills.

• Strong leadership skills.

Quality Centres Pte Ltd

Tots & Teddies aims to be Singapore’s best quality bilingual full day infant care & preschool – a claim we don’t take lightly! We cater to discerning parents who want the best quality care for their infants from two months through to kids under seven years. We are located in Singapore’s Central Business District (CBD) – just minutes walk from either Telok Ayer MRT or Raffles Place MRT stations. We take pride in offering a holistic P1 ready curriculum, providing a menu designed by a paediatric nutritionist and freshly prepared daily by our in-house professional chef, and providing an experienced and warm teaching team.

Job Description

Job Highlights

• Raffles Place and Telok Ayer MRT access

• Industry leading pay and benefits

• Singapore's best quality childcare centre

Job Description

Tots & Teddies is a multi-award winning Preschool. We aim to be Singapore's best quality childcare centre - a claim we don't take lightly! We have an unwavering commitment to quality that covers the details others don't.

Our daily menu is designed in collaboration with a paediatric nutritionist, and all food is prepared fresh daily in-house without compromise in quality.

We are seeking for a full-time Junior Chef/Sous Chef who has at least 3-5 years of experience in a similar capacity in the Early Childhood industry or different industry. This position will be reporting to the School's Directors directly.

Applicants should have a track record of good performance and should love being around children. Excellent hygiene and attention to detail is required for this role. You should also hold a valid Food Hygiene Certificate.

We offer excellent benefits commensurate with attracting high quality talent including:
Private health insurance
Ongoing personal development funding
No unnecessary bureaucracy or rules

This role offers great work life balance as weekends or night shift work is not required. In addition, you are not expected to work on a public holiday as well as Teachers' Day and Children's Day!

If you think you have what it takes to take our School's high food quality to the next level, drop us a note!

We look forward to meeting you soon :)

MetroResidences

About MetroResidences

Job Description

Sales Assistant Manager
Job Description

We are seeking a motivated and detail-oriented Sales Assistant Manager to support our sales and operations team in delivering excellent guest experiences and driving revenue performance.

• Handle guest inquiries through multiple channels, ensuring timely and accurate processing of reservation requests
• Manage invoicing and billing processes to ensure accuracy of customer accounts and records
• Implement pricing strategies and promotional initiatives to maximize revenue and occupancy rates
• Monitor occupancy levels and support demand forecasting to optimize room availability and performance
• Deliver high-quality customer service and resolve guest complaints or issues related to reservations
• Coordinate with housekeeping and customer service teams to ensure apartments are prepared according to guest requirements
• Provide guidance and support to sales team members to improve performance and service quality

• Experience in hospitality, serviced apartment, or hotel operations is preferred
• Strong communication and customer service skills
• Ability to handle multiple tasks in a fast-paced environment
• Detail-oriented with good analytical and problem-solving skills
• Team player with leadership potential

• Role involves supporting both sales operations and guest service excellence
• Responsibilities may be adjusted based on business needs, performance, and company requirements

Google

A problem isn't truly solved until it's solved for all. Googlers build products that help create opportunities for everyone, whether down the street or across the globe. Bring your insight, imagination and a healthy disregard for the impossible. Bring everything that makes you unique. Together, we can build for everyone.

Job Description

Google will be prioritizing applicants who have a current right to work in Singapore, and do not require Google's sponsorship of a visa.

• Bachelor's degree or equivalent practical experience.
• 10 years of combined facility management and service experience with an emphasis on facilities, hospitality, corporate services, property management or equivalent office management experience within an organization.

• Experience developing and managing budgets (including capital budget justification).
• Experience effecting strategic change and initiatives where prudent.
• Experience with agreement management, including ensuring compliance with the terms and conditions, change governance, and agreement performance management.
• Ability to think 'out of the box' and bring creative, nonstandard, and innovative solutions to the table.

UPTOWN FUNK PTE. LTD.

Job Description

Job Description & Requirements

1. Responsible for the dining experience of guest at Violet Oon ensuring their complete satisfaction from the moment of arrival till departure.

2. This service objective is achieved through proper preparation of all beverages, presentation and cleanliness of the bar. Ensuring compliance to established service standards.

3. Comply with all regulatory rules and regulations of government agencies pertaining to safety and sanitation codes.

4. Ensure beverage sales targets are met through upselling and promoting beverages to guests.

Reduce wastage and spillage.

1. Prepare all mis-en place are completed before operation. e.g. Garnishes, Glassware.

2. Ensure that all equipment is in working condition.

3. Ordering and storing of stock.

4. Performing monthly inventory of equipment and utensils

5. Maintain cleanliness and presentation of bar.

6. Notify the manager on duty on non-availability of beverage products.

7. Up-selling of F&B products while taking orders.

8. Greet the guest in a friendly and warm manner, thank and give fond farewell.

9. Coordinates with manager on all aspects of the event/ function beverage requirements.

10. Ability to respond quickly and accurately to guest requests.

11. Assists the manager to establish maintenance, and cleaning schedules.

12. Performs others duties as assigned.

    Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).

• Performance Rewards: Quarterly incentives and attractive bonuses.

• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.

• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.

• Smooth Transitions: Night transport provided for late-night work or transit.

• Career Growth Opportunities: Explore advancement within our dynamic organization.

• Education Support: Invest in your future with opportunities for further study.

• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

UPTOWN FUNK PTE. LTD.

Job Description

Job Description & Requirements

· Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

· Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

· Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

· Conduct training on a monthly basis.

· Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

· Be constantly involved in all phases of the daily operation at the outlets

· Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

· Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

· Guide and lead new employees through their career in the outlets

· Adheres to rules and regulations set by the Management

· Monitor staff schedules, transfers, overtime, annual and statutory holiday.

· Conduct staff appraisals.

Minimum Qualifications / Experience:

• Minimum Diploma in Culinary Arts / F&B Management or equivalent.

• At least 5–8 years of progressive kitchen experience, with supervisory or leadership responsibilities.

• Strong understanding of kitchen operations, food safety, and hygiene standards.

• Proficient in spoken and written English.

• Basic knowledge of Microsoft Office (for reports, scheduling, and inventory).

• Pleasant, dynamic personality with strong leadership and teamwork skills.

• Positive “can-do” attitude and willingness to guide and train junior staff.

UPTOWN FUNK PTE. LTD.

Job Description

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

• Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events

• Report to Head Chef /Sous Chef on all staff and operation matters

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

• Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.

• Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.

• Attend weekly EO meeting.

• Demonstrate new cooking techniques and new equipment to cooking staff.

• Update menu recipe cards and menu planning for promotion.

• Monitor staff schedules, transfers, overtime, annual and statutory holiday

• Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.

• Adheres to rules and regulations set by the higher Management.

• Ensure that adequate stock is always maintained in the relevant station.

• Adheres to rules and regulations set by the Management.

• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.

• At least 3 Year(s) of working experience in the related field is required for this position.

• Required Skill(s): culinary

• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

  Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).

• Performance Rewards: Quarterly incentives and attractive bonuses.

• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.

• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.

• Smooth Transitions: Night transport provided for late-night work or transit.

• Career Growth Opportunities: Explore advancement within our dynamic organization.

• Education Support: Invest in your future with opportunities for further study.

• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

UPTOWN FUNK PTE. LTD.

Job Description

Main Job Tasks and Responsibilities

• The Assistant Restaurant Manager is responsible for all aspects of assigned outlet operations as well as financial performance.

• Ensures that all duties are carried out to serve all Customers to full satisfaction, including preparation of the outlet for services and maintaining the outlet in a clean and tidy condition

• He or She must must be able to:

• Sales oriented and ability to lead team to achieve sales targets

• Display initiative, leadership qualities and ability to motivate oneself and team

• Builds relationships with regular guests together with the Restaurant Managers and understands their requirements and establish and maintain active interaction with all guests to ensure total satisfaction

• Coordinate all Reservations to ensure optimum capacity

• Must be able to take full ownership and responsibility of the assigned outlet and ensure smooth service flow with the team

Skills and Requirements:

• At least 3 years experience in the management of a restaurant or F&B service operation

• Friendly and outgoing personality

• Team player

  Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).

• Performance Rewards: Quarterly incentives and attractive bonuses.

• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.

• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.

• Smooth Transitions: Night transport provided for late-night work or transit.

• Career Growth Opportunities: Explore advancement within our dynamic organization.

• Education Support: Invest in your future with opportunities for further study.

• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

UPTOWN FUNK PTE. LTD.

Job Description

1. Responsible for the dining experience of guests at Violet Oon ensuring their complete satisfaction from the moment of arrival till departure.

2. This service objective is achieved through responsible management of the operations and its financial performance.

3. Ensure smooth operations, and assume the role as a mentor and continue to develop and deliver high service standards to meet guest expectations. Ensure compliance to established service standards.

4. Comply with all regulatory rules and regulations of government agencies pertaining to Safety and Sanitation codes.

5. Accountable for staff management, guest engagement and financial management. Ensure at all time to uphold and practice Violet Oon Inc Pte Singapore, policies and procedures. This position is not limited to the duties listed below and can be changed, expanded, reduced or eliminated by Violet Oon Inc Pte Singapore to meet the business needs of the company.

Basic Functions:

1. To ensure guest receive the highest possible level of service.

2. Ensure the cleanliness and presentation of the restaurant at all times.

3. Training of subordinates on the job.

4. Handling of complaints and proper service recovery

5. Minimizing and controlling cost through efficiency and productivity.

Job Duties and Responsibilities:

Sales &Financials

• Control labour cost, and monitor operating expenses to meet budget.

• Work towards achieving Sales targets with the team

• Keeping track on the daily sales collection and ensure it is being bank-in accordingly

• Maintains Sales reports and tracking, checking on daily closing sales report, record daily collection.

• Strives to increase revenues, improve service and comes up with the appropriate suggestions.

Staff Management

• Supervise staff and team.

• Conduct daily staff briefing and share information.

• Coach and motivate the team to maintain high morale.

• Maintians staff motivation levels

• Take an active role in the day-to-day training and development of the team

• Plan weekly duty roster and assign staff for daily operations.

• Check tasks assigned are completed as per standards.

• Maintain high visibility during service in order to ensure smooth running of operations, and guest engagement.

Daily Operations & Controls

• Ensures Standard operating procedures followed up

• Check to confirm daily tasks are completed

• Comply to all (SFA) rules and regulations pertaining to sanitation and hygiene.

• Check all equipment are maintained and in good working order.

• Oversee the smooth running of the operations to ensuring operation efficiency

• Ensure all areas of the restaurant remain clean and free of clutter.

• Coordinate with purchaser for orderings such as beverages, and-stock.

• To order and maintain stock levels to avoid stock outages.

• Coordinate with Chef on group booking.

• Prepare all reports required including but not limited to:

• Sales Reports & Tracking

• Duty Roster and Attendance records

• Part time and OT records, Inventory reports, All other related reports

• Establish a good relationship between kitchen, and service employees, in order to provide a pleasant and well-organized working environment.

• Follows up on all instructions/direction/initiatives from the management and cascades down all instructions professionally.

Customer Service

• Takes a lead role to ensure service lapses are minimal and follow up on complaints and service recovery.

• Maintain a constant focus on providing excellent, memorable guest experiences.

• Compiled feedback lists and follow through

• Monitor and report on all feedback including online channels

• Ensure smooth service flow and handle complaints/feedback and concerns of guests in professional manner.

• Builds relationships with regular guest

Skills, and Attitude:

• Display initiative, leadership qualities and ability to motivate team

• Practice sales selling techniques to increase revenue.

• Courteous and patient

• A team player and works well with people

• Able to work under pressure

• Mature pleasant personality and can make sound decisions.

• Ability to work in a fast-paced environment

MK Consulting Group

Job Description

Job Responsibilities

• Oversee daily restaurant operations and ensure smooth service flow
• Lead and supervise service and kitchen teams during shifts
• Maintain high standards of customer service, food quality, and cleanliness
• Handle customer feedback and service recovery professionally
• Coordinate with kitchen team to ensure timely food preparation and order accuracy
• Monitor reservations, queue flow, and table turnover
• Manage inventory, stock ordering, and minimise wastage
• Ensure compliance with food safety, hygiene, and company SOPs
• Conduct staff training, briefings, and manpower scheduling
• Support sales targets, promotions, and outlet performance
• Handle cashiering, daily closing, and outlet reporting
• Liaise with management on operational matters and improvements

• Minimum 2 years of relevant F&B experience
• Experience in Japanese restaurant concepts is an advantage
• Strong leadership and communication skills
• Service-oriented and hands-on attitude
• Able to work shifts, weekends, and public holidays

TSUTA SINGAPORE PTE. LTD.

Job Description

Job Responsibilities

• Oversee daily restaurant operations and ensure smooth service flow
• Lead and supervise service and kitchen teams during shifts
• Maintain high standards of customer service, food quality, and cleanliness
• Handle customer feedback and service recovery professionally
• Coordinate with kitchen team to ensure timely food preparation and order accuracy
• Monitor reservations, queue flow, and table turnover
• Manage inventory, stock ordering, and minimise wastage
• Ensure compliance with food safety, hygiene, and company SOPs
• Conduct staff training, briefings, and manpower scheduling
• Support sales targets, promotions, and outlet performance
• Handle cashiering, daily closing, and outlet reporting
• Liaise with management on operational matters and improvements

• Minimum 2 years of relevant F&B experience
• Experience in Japanese restaurant concepts is an advantage
• Strong leadership and communication skills
• Service-oriented and hands-on attitude
• Able to work shifts, weekends, and public holidays

Millennium & Copthorne International Limited

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

Job Description & Requirements

The Assistant Banquet Manager works closely with the F&B Manager/Director to perform office administrative functions and operation service task for the all F&B Department and ensures that all SOP standards are met.

Key responsibilities

• To monitor restaurants and banquet operations stocks and/or inventory such as menus, tent cards etc and ensure they are in good condition for F&B operations team and guests to use.
• Transmits any orders or decisions taken by the F&B Manager promptly to team members as per instructions such as executing all in-house and third party outlets’ promotions or corporate initiatives.
• Organizes and files all F&B documents so that they are readily available on request for answering queries or preparing reports.
• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up
• Take care of F&B services and provide relevant correspondence to guest queries
• Be familiar with Food and Beverage Operation functionality and other related task
• Performs related duties and project as assigned by F&B Manager
• Participate and assist F&B Manager in all meetings relevant to the department
• To comply with all company and local laws for all F &B services including restaurants and catering licensing maintenance, renewals.
• To monitor and take corrective action to reduce waste, misuse and breakage
• Work with procurement for Restaurants and Banquet Operations on all operations related item
• To provide administrative support to all F&B outlets such as but not limited to preparation of banquet items and etc.
• Process all correspondences, minutes of the meeting, reports, memos, action plan, weekly planner, menu, F&B Forecast, gift voucher, and other documents relevant.
• Organizes and files all F&B documents so that they are readily available on request for answering queries or preparing reports.
• Assist Restaurant Manager/F&B Manager/Director in dealing with suppliers
• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up
• Be familiar with Food and Beverage Operation functionality and Special Task
• Performs related duties and special projects as assigned by F&B Manager
• To comply with all company and local laws for all F &B services including restaurants and catering licensing maintenance, renewals.
• To monitor and take corrective action to reduce waste, misuse, and breakage items
• Work with procurement for Restaurants and Banquet Operations be it wedding favors, gifts, tent cards, etc and ensure it is within budget through the MPS system
• In-charge of hotel and banquet events’ flower arrangement and decoration according to Banquet Operations’ instructions
• And other duties as assigned by the Restaurant Manager/F&B Manager/F&B Management Team to assist on other outlets duty, off day will be based on the overall duty roster.

Ideal requirements

• 1-3 years of experience in F&B Operations
• Working proficiency in Microsoft Office
• WSQ Follow Food & Beverage Safety and Hygiene Policies or other existing and/or new Workforce Skills Qualifications (WSQ)

Compass Group (S) Pte Ltd

Compass Group is the world’s leading food service company, specialising in providing food, vending and related contract services on their clients’ premises. The group generates annual revenue of over £16.9 billion and is listed on the London Stock Exchange. Worldwide, Compass Group operates in over 50 countries, at over 50,000 locations employing 600,000 people. Compass Group (Singapore) is a market leading and fast growing business, with over 600 employees across 50+ locations. In Singapore, the business currently operates with global brands like Eurest and Chartwells, with a sterling list of clients across business and industry and education sectors.

Job Description

• Oversee all culinary operations and culinary teams.
• Develop and implement innovative menus and recipes.
• Ensure the highest standards of food quality and presentation.
• Design, manage and own the overall culinary experience, not just the offerings.
• Drive culinary innovation, excellence and quality standards.
• Drive and find newer streams of revenue basis needs and opportunity in the business.
• Organizing and creating procedures for new establishments/sites by developing the products and operations that reduce expenses and increase customer satisfaction.
• Identify menu trends and potential category gaps.
• Staying up to date with the latest culinary trends and techniques and incorporating them into regional menus as appropriate.
• Accountable for sustainability through the food development.
• Sourcing compliance: ensuring units are following the RA purchasing guidelines.
• Collaborate with chefs and culinary teams across various locations to develop menus that reflect the brand's culinary vision, target audience, and regional preferences.
• Empower, inspire and support the team or colleagues and suppliers to deliver a great service; through training, coaching, development and feedback.
• Ensure that menu items are standardized for consistency in taste, presentation, portion size, and quality across all locations.
• Continuously evaluate and refresh menus to incorporate seasonal ingredients, culinary trends, and customer feedback.
• Oversee vendor relationships and procurement processes to ensure the timely and cost-effective sourcing of high-quality ingredients and supplies.
• Lead culinary initiatives, sector projects amongst the chef teams and ensure deliverables are met
• Set an expectation of hospitality that is friendly and engaging.
• Ensure that all products and ingredients that are used are purchased following sector and organization purchasing standards and sustainability commitments.
• Collaborate with sector nutrition team to maintain recipe and Mobius database, including scaling to appropriate volumes.
• Ensure that all hiring and training standards are met and documented for direct hires.
• Partner with Food Safety and Workplace Safety managers to train and develop the safety programs.
• To ensure portion control, correct preparation and storage methods avoid wastage and keep down costs.
• Prepare and participate in presentations and menu mobilizations in new and existing client.
• Work with leaders to bring ideas to life.
• Plan and cost weekly menus, special events and hospitality requests ensuring that they achieve and maintain budgeted food costs if centrally driven offers are not available.
• Ensure all ordering is carried out using nominated suppliers, stock is maintained at appropriate levels in all regional sites.
• Conduct regular unit audits and reports results, insights and timely solutions.
• Training - support and prioritize training and guidance to chefs and kitchen staff within the region, ensuring the right cadence and skill mapping of the region’s talent as well as APT.
• Provide leadership, training, and mentorship to culinary teams to enhance their culinary skills, creativity, and adherence to brand standards.
• Conduct culinary training sessions, workshops, and demonstrations to share best practices, culinary techniques, and menu innovations.
• Foster a culture of continuous learning and improvement within the culinary teams, encouraging experimentation and creativity.
• Act as a liaison between culinary teams and customers, addressing concerns or inquiries related to menu offerings, dietary restrictions, and special requests.
• Aligning workflow planning in kitchen operations and designing efficient processes to ensure smooth & timely food preparation and service.

QUAN NUONG 3 MIEN PRIVATE LIMITED

Job Description

• Recruiting, interviewing and training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy, getting their feedback on the experience and handling complaints
• Organizing schedules, keeping track of employees’ hours and recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations, including front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance and disciplining or retraining employees to correct poor performance

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL SINGAPORE

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

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

Reporting to the Chef De Partie, your job responsibilities include, but are not limited to:-

Responsibilities

• Support the Pastry Team in the preparation, production and presentation of our pastries and cakes.
• Experience in pastries and cakes production and decorations.
• Creative and has an eye for detail.

Requirements

• Valid WSH Food Hygiene Certificate - 1

Event: Mooncake Production

Date: 11 August 2026 to 24 September 2026, 6 day work week

Time: 9am to 6pm

Salary: $120/day

TASH TISH TOSH (S) PTE. LTD.

Job Description

Job Summary

We are looking for an experienced and passionate Head Chef to lead kitchen operations, maintain food quality standards, manage kitchen staff, and ensure smooth daily operations. The Head Chef will be responsible for menu execution, food cost control, hygiene standards, and overall kitchen performance.

• Lead and manage the entire kitchen team
• Ensure consistency, quality, and presentation of all dishes
• Plan kitchen operations and staff scheduling
• Monitor food preparation and cooking standards
• Control food cost, wastage, and stock management
• Ensure kitchen cleanliness and compliance with food safety and HACCP standards
• Train, guide, and motivate kitchen staff
• Manage ordering and inventory control
• Create and improve menu items when required
• Ensure smooth coordination between kitchen and service teams
• Handle customer feedback related to food quality professionally
• Monitor equipment maintenance and kitchen safety

• Minimum 5 years of kitchen experience in restaurant operations
• Previous experience as Head Chef or Sous Chef preferred
• Strong leadership and team management skills
• Good knowledge of food safety and kitchen operations
• Ability to work under pressure in a fast-paced environment
• Strong understanding of food costing and stock control
• Creative, disciplined, and organized

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information