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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.

Gic Thomson Pte. Ltd.

Job Description

Job Overview: We are seeking Event Manager to execute and ensuring overall outlet success.
Key Responsibilities:
teamwork, giving customers a happy and joyous experience and good coordination.
Planning and Organization

1. Developing event concepts, themes, and objectives based on client requirements.
2. Creating detailed project timelines and budgets.
3. Identifying and booking venues suitable for the event type and audience.

1. Coordinating with vendors, suppliers, caterers, decorators, and entertainers.
2. Managing permits, licenses, and compliance with local regulations.
3. Overseeing event setup, breakdown, and on-site logistics.

1. Acting as the primary point of contact for clients, stakeholders, and team members.
2. Ensuring client needs are met while staying within budget and on schedule.

1. Delegating tasks to staff and ensuring proper execution.
2. Supervising event-day operations, including troubleshooting and problem-solving.

1. Developing promotional strategies and materials for public-facing events.
2. Managing event sales, registrations, or RSVP processes.

1. Tracking expenses and reconciling budgets post-event.
2. Negotiating contracts to secure cost-effective deals.

1. Preparing contingency plans for emergencies or unforeseen issues.
2. Ensuring safety protocols are in place and communicated to all participants.

1. Collecting feedback from attendees, vendors, and clients.
2. Analyzing the success of the event and preparing detailed post-event reports.

1. Addressing last-minute changes or issues with flexibility and efficiency.
2. Enhancing the attendee experience with innovative ideas and attention to detail.

Job Type: Full-time

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

Reporting to the Director of Finance, the Information Technology Manager plays a pivotal role in managing and overseeing the hotel's technology infrastructure and ensuring seamless integration of IT systems to support daily operations and strategic initiatives from the senior management team.

Responsibilities:

• Managing and organizing all Business Applications, Databases and Messaging System of the property in accordance to the established procedures issued by the Management and the industries best practice processes.

• Prepare the hotels’ IT annual budgets and submit to corporate office for approval.

• Develop and spearhead the hotels’ IT infrastructure and support the extensive operation systems and network.

• Monitor the operational efficiency of the hotel IT systems and take appropriate remedial measures to correct systems inadequacies, etc.

• Source, evaluate and recommend IT systems for purchase and upgrade.

• Review and negotiate hardware/software maintenance contracts and software licensing with IT suppliers.

• Run an efficient department with an optimal staff level and operate a responsive IT support service to all IT users, which addresses systems problems /failures.

• Manageall associated activities in respect of IT systems changes thereby promoting seamless changes and minimizing disruptions to operations.

• Educate IT users on correct usage of IT systems and associated IT supplies and accessories to minimize systems failure.

• Supervise IT team and assign them work in accordance with priorities and skill capabilities so as to ensure optimum contributions to hotel operations.

• Conduct performance review of team member and provide honest feedback on their respective performance, the aim being to guide and improve where there is a shortfall in performance and reinforces the performance.

Requirements:

• Minimum of 7 years of IT experience, preferably hospitality industry.

• Diploma or Bachelor’s degree in Information Technology or Business Studies, or any other combination of education, training, or experience that provides the necessary knowledge, skills, and abilities to perform the job.

• Proficiency in Windows Operating System, and Hotel Related Business Applications (e.g. Opera, Opera Cloud, Infrasys etc)

• Good knowledge of multi property emails, websites, DNS and CISCO networks.

• Excellent communication skills (oral and written).

• Customer oriented

YOTEL SINGAPORE ORCHARD ROAD

Inspired by first class travel, YOTEL translates the language of luxury airline travel into compact but luxurious spaces without the hefty price tag. Uncompromisingly designed around the needs of guests,

Job Description

YOTEL will never ask you to transfer money or disclose bank log-in details over a phone call or email. Call the 24/7 ScamShield Helpline on 1799 if you are unsure.

Only Singaporean may apply

Main Responsibilities:

• Handles daily maintenance of room inventory status to achieve optimal levels of revenues while maintaining high levels of guest satisfaction

• Anticipate guest needs through observation and offer prompt, efficient service either personally or through effective communication with other departments

• Coordinates with Security with regards to any criminal act within the Hotel or suspicious guests

• Work with relevant departments on vouchers, billing instructions, rebates, deposits to ensure no bad debts, skippers, untraceable charges and allowances.

• Coordinate and take charge of any emergency while higher Management is not on duty in hotel premises. Supervises and executes required emergency procedures in the events of fire, power failure and other emergency situations

• Ensure that pre-check in procedures are effectively carried out according to standard operating procedures

• Deal with guests’ enquiries, problems and complaints promptly, efficiently and courteously to the satisfaction of guests and interest of the Hotel

• Manages lobby guest flow effectively to ensure that there is no congestion, jumping in to assist where needed.

What is this person like?

• Minimum of four years of Front Office experience with at least two years as a Guest Services Executive role in a high-volume hotel environment preferred.

• Pro-active with a ‘can do’ positive attitude.

• Great attention to detail in everything that they do.

• Sociable and confident with each other and our guests.

• Able to do shift work, 5 days work week

Private Advertiser

Job Description

What you'll be doing

1. Manage and lead a team of front-of-house and kitchen staff to deliver a seamless dining experience

2. Develop and implement strategies to improve operational efficiency and profitability

3. Monitor and maintain inventory, ordering supplies as needed

4. Ensure compliance with all health, safety and food hygiene regulations

5. Analyse sales data and customer feedback to identify areas for improvement

What we're looking for

1. Minimum 3-5 years of experience as a Restaurant Manager or in a similar leadership role within the hospitality industry

2. Strong operational and financial management skills, with a proven track record of driving business growth

3. Excellent communication and interpersonal abilities, with the ability to motivate and lead a team

4. Proficient in inventory management, cost control and budget administration

5. Thorough understanding of food safety and health regulations

6. Passion for the hospitality industry and a commitment to providing outstanding customer service

LUXEVOUR PTE. LTD.

Job Description

Kitchen Manager

Employment Type: Full-time

Reports to: Operations Manager / Business Owner

Key Responsibilities

Kitchen Operations & Team Leadership

• Lead, coach and motivate kitchen team to maintain consistent food and service standards

• Supervise daily kitchen operations and make sound decisions during service

• Conduct briefings and manage the team in the absence of the Unit Manager

• Coach, counsel and discipline team members when necessary

______________

Menu Planning & Food Preparation

• Plan and refresh monthly and festive menus based on sales performance, seasonality and food cost

• Work with Manager on menu updates and printed materials

• Cook and guide the kitchen team to prepare dishes according to standard recipes and portions

• Ensure correct production quantities for each meal period to minimise wastage

• Ensure freshness, quality and presentation of all food served

______________

Supplies, Inventory & Cost Control

• Manage ordering of ingredients and supplies to ensure adequate stock without over-ordering

• Check and verify goods received from suppliers

• Monitor food cost, portion control and wastage

• Maintain proper storage, labelling and stock rotation

• Inspect kitchen equipment to ensure safe and proper working condition

______________

Hygiene, Safety & Compliance

• Enforce food hygiene, personal hygiene and workplace safety standards

• Ensure kitchen and work areas are clean, dry and organised at all times

• Prevent food contamination and ensure compliance with regulatory standards

• Ensure safe handling of equipment and ingredients

______________

______________

Administration & Scheduling

• Prepare kitchen rosters and manpower schedules

• Manage attendance, overtime, leave applications and public holiday planning

• Ensure time-in and time-out records are accurate

• Submit staff documents and reports to Hqon time

• Attend meetings and support ad-hoc operational duties when required

______________

Grooming & Professional Standards

• Ensure team members are properly groomed and in clean uniforms

• Enforce appropriate footwear and professional appearance

• Ensure hygiene standards are followed at all times

______________

Requirements

• Experience as a Kitchen Manager, Senior Sous Chef or similar role in café or casual dining

• Strong knowledge of kitchen operations, food costing and inventory control

• Hands-on cooking ability with a practical, business-minded approach

• Good leadership, communication and problem-solving skills

• Knowledge of food hygiene and safety standards in Singapore

1-Group (Singapore)

1-Group is Singapore’s leading F&B, lifestyle & hospitality group that operates a portfolio of iconic restaurants, cafes, bars, and clubs created with heart, purpose, and a vision for providing exceptional experiences. Over the decade, the group has witnessed countless first dates, celebrations, weddings, events, and continues to be the maker of great memories.

Job Description

We are looking for a professional Pastry Chef De Partie/ Junior Sous Chef to support our kitchens at CapitaSpring, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

• Assist in all pastry production, including desserts, pastries, and bread, supporting 3 - 4 outlets.

• Prepare pastry according to the menu and recipe specifications, ensuring that all products are consistent with the central kitchen's standards and specifications.

• Supervise and train pastry staff, including pastry cooks, bakers, and decorators, to ensure that all products are prepared and presented to the highest standards.

• Ensure that all pastry equipment is maintained and cleaned according to the food safety standards and procedures.

• Maintain inventory levels for all pastry supplies, including food, equipment, and utensils, and order supplies as needed.

• Assist in menu planning and recipe development to ensure that all pastry items are consistent with the central kitchen's standards and specifications.

• Ensure that all pastry is prepared safely, and that all pastry staff are trained on proper food handling techniques to minimize the risk of foodborne illness.

• Work with the executive chef and sous chef to develop and implement kitchen policies and procedures to ensure that the pastry department operates efficiently and effectively.

• Help manage the pastry department budget and ensure that all expenses are within budgetary constraints.

• Monitor pastry quality and consistency to ensure that all products meet the central kitchen's standards.

Experience & Requirements

• At least 2-3 years of experience as a Pastry Chef CDP or similar position in a high-volume kitchen environment.

• Culinary degree or equivalent experience in pastry arts.

• Knowledge of food safety regulations and proper food handling techniques.

• Ability to work in a fast-paced, high-pressure environment.

• Hands-on approach to all operational aspects.

• Excellent communication skills and basic computer skills. Initiative, Self-motivated and interpersonal skills.

• Ability to work on weekends and PH and fast paced working environment.

AMS GASTRONOMY PTE. LTD.

Job Description

Responsibilities:

• Oversee and manage overall operations of the outlet.
• Ensure the smooth operations of the business by identifying and resolving issues in a timely manner.
• Look for opportunities to expand business
• Plan, schedule for outlet staff (both kitchen and service).
• Perform inventory checks and product ordering.
• Communicate daily and act as liaison between operations staff and management.
• Provide suggestions or develop SOP to improve operation and staff duties.
• Orientation and training of new staffs.
• Addressing staff performance and corrective action plans;
• Supervise cash handling and banking procedures
• Maintain workplace hygiene, safety and procedures.
• Monitor customer satisfaction.
• Any other ad-hoc duties, as assigned

Requirements:

Proven track record and work experience in similar role in F&B industry

Excellent Leadership skills, time-management, communication and negotiation skills

Great attention to details

Be energetic, proactive, self-driven and highly motivated in driving the restaurant operation.

Strong interpersonal skills to interact with the employees, customers and regulatory authorities

IT skills in Word and Excel is preferred.

Al Rahman Restaurant

Job Description

• Pleases customers by providing a pleasant dining experience.
• Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.
• Executes cold food production in accordance with standards of plating guide specifications.
• Attends to the detail and presentation of each order.
• Places and expedites orders.
• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
• Stores leftovers according to established standards.
• Coordinates daily food supply inventory for cafeteria. Submits order to supervisor.
• Assists with receipt of deliveries.
• Contributes to daily, holiday, and theme menus in collaboration with supervisor.
• Ensures smooth operation of cafeteria services during absence of supervisor.
• Maintains cleanliness and sanitation of equipment, food storage, and work areas.
• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.
• Assists with orienting new employees to their work area.
• Listens to customer complaints and suggestions and resolves complaints.
• Implements suggestions within parameter of position and refers more complex concerns to supervisor.
• Instructs personnel in use of new equipment and cleaning methods and provides efficient and effective methods of maintaining work area.
• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.
• Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment
• Adaptability
• Decision-making
• Customer service
• Oral communication
• Planning, problem solving, and teamwork
• Developing budgets
• Self-motivated
• High energy Level
• Multi-tasking

FENG SHENG GROUP (F&B) PTE. LTD.

Job Description

Looking for F&B Manager of at least 3 years and above, deploy to F&B outlets. Daily job scope includes overseeing daily operations, procurement of goods and inventory control management. Willing to learn and pick up basic cashiering skills. Possess good service attitude to handle customers orders, be able to PR with local and foreign customers to hone customers relationship and handle their requests. Possess good leadership skills to lead a team of 10 or more staffs. May be required to do overtime from time to time, when required to.

1. Can settle all government official documents and manpower issues, which includes basic wages calculations, apply foreign workers permit, settle local staffing problems.

2. Know or willing to learn the basic of making hot beverages.

3. Has to design and put up simple advertisements for empty food stalls.

4. Has to do sales report and set sales targets for staffs on a monthly basis.

5. Teach new staffs the correct language and educate new staffs on company's SOP.

6. Ensure public lavatories are kept and maintained in order, may be required to go hands on if shortage on manpower.

7. Able to handle customers' complaints or feedback and ensure corrections are put into actions.

8. Able to handle conflicts or disputes among staffs.

9. Procurement of goods by maintaing good communication and relationship with suppliers and keep check of inventories level on a daily basis.

Tiong Bahru Bakery

Tiong Bahru Bakery

Job Description

🔪 WHO YOU ARE
You’ve got fire in your belly and flavour in your fingertips. You’re a natural-born leader who thrives in the heat of service and isn’t afraid to challenge culinary norms. You understand produce, process, and people. Most importantly, you believe food should be both gut-friendly and gut-punching (in the best possible way).

✨ WHAT YOU’LL DO

• Captain the kitchen crew and run day-to-day operations with sharp precision
• Lead menu development with creativity, seasonality, and sustainability in mind
• Collaborate closely with our GM to keep the FOH + BOH magic alive
• Maintain high food safety standards, clean systems, and tighter-than-tight prep
• Inspire and grow your team — because a happy crew makes happy food
• Keep food cost and inventory in check without compromising soul or spice

👀 WHAT WE’RE LOOKING FOR

• Proven experience as Head Chef or a strong Senior Sous ready for the next leap
• Confident with naturally gluten-free cooking or open to mastering it
• Solid foundations in technique, with a love for fermentation, plant-forward cooking, and open-fire elements
• Calm under pressure, clean in process, and generous in leadership
• Passionate about innovation and making magic from scratch

💥 WHAT’S IN IT FOR YOU

• A chance to lead a kitchen where boundaries are meant to be pushed
• Support from a bold, independent hospitality group (Spa Esprit Group)
• Competitive salary package and career progression opportunities
• 5-day work week + split shifts to keep the rhythm sustainable
• A creative space to build a name, a team, and a food story worth telling

Think you’re the one to take our fearless food philosophy to the next level?
Slide into our inbox with your CV. We can’t wait to meet you.

THE HAPPY TWIG PTE. LTD.

Job Description

Job Description:

As the F&B Shift Operations Manager, you will be required to comes in three shifts and 6 days a week, responsible for overseeing all food and beverage operations during the shifts.

Your primary objective will be to ensure smooth and efficient operations in shifts while maintaining high standards of service quality and guest satisfaction. This role requires strong leadership skills, exceptional attention to detail, and the ability to thrive in a fast-paced environment.

Key Responsibilities:

1. Supervise and coordinate the shift F&B operations, including dining areas, bars, and room service.
2. Manage a team of staff, including servers, bartenders, kitchen staff, and support personnel.
3. Ensure adherence to company policies, procedures, and hygiene standards at all times.
4. Monitor inventory levels and oversee ordering and restocking of F&B supplies as needed.
5. Conduct regular inspections to maintain cleanliness, safety, and organization in all F&B areas.
6. Train and develop staff to deliver exceptional service and uphold brand standards.
7. Prepare and analyze reports on night shift performance, including sales, costs, and customer feedback.

Qualifications:

• Bachelor's degree/ Diploma in Hospitality Management,
• Proven experience in F&B management, with at least 10 years in managerial role.
• Strong leadership abilities and excellent communication skills.
• Ability to work effectively under pressure and make sound decisions in high-stress situations.
• Knowledge of food and beverage service techniques, menu planning, and cost control.
• Familiarity with point-of-sale (POS) systems and other relevant hospitality software.
• Flexibility to work nights, weekends, and holidays as required.

NUVE WAREHOUSE PTE. LTD.

Job Description

Position Summary

The Director of Food & Beverage is responsible for overseeing all food and beverage operations within the hotel, including restaurants, bars, banquets, room service, and culinary operations. This role ensures that all outlets deliver exceptional guest experiences, achieve financial goals, and maintain brand standards. The Director provides strategic leadership, drives profitability, fosters innovation, and leads a team to maintain the highest levels of service and product quality.

Operational Leadership

• Direct and manage all F&B outlets to ensure efficient operations and guest satisfaction.
• Develop and implement service standards, policies, and procedures in alignment with hotel brand requirements.
• Monitor daily operations to ensure consistent quality, hygiene, and safety across all venues.
• Collaborate with the Executive Chef and outlet managers on menu design, pricing, and promotions.

Financial Management

• Develop and manage annual budgets, forecasts, and financial plans for all F&B departments.
• Analyze financial performance and implement strategies to maximize revenue and minimize costs.
• Ensure effective cost control in labor, inventory, and operating supplies.

Team Leadership & Development

• Recruit, train, mentor, and motivate F&B leadership and staff.
• Create a culture of excellence, teamwork, and continuous improvement.
• Conduct regular performance reviews and provide coaching for career growth.

Guest Experience

• Ensure consistent delivery of exceptional service standards.
• Respond to guest feedback and implement corrective actions promptly.
• Maintain a strong presence in F&B outlets to engage with guests and staff.

• Bachelor’s degree in Hospitality Management or related field (preferred).
• Minimum 8–10 years of progressive F&B management experience in a luxury or upscale hotel environment.
• Proven experience in budget management, cost control, and revenue optimization.
• Strong leadership, communication, and organizational skills.
• In-depth knowledge of food and beverage trends, operations, and best practices.
• Certification in food safety and sanitation is an advantage.

Marriott International

Job Description

Bachmann Japanese Restaurant Pte Ltd

Job Description

Job Responsibilities

· Assist Outlet Manager in ensuring daily opening and closing duties in the outlet are properly executed

· Overseeing outlet operations and maintaining its operational smoothness

· Maintain high productivity, quality, and customer service standards

· Respond efficiently and accurately to customer feedback

· Recruiting & hiring of restaurant staff

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

· Responsible for employee's performance and discipline

· Responsible for achieving target sales and profit levels

· Liaise with Central Kitchen and external suppliers for ordering

· Manage stock levels of beverage and other related utensils and cutleries

· Backend duties: Sales report, stock takes, scheduling etc

· Ensuring safety, cleanliness and sanitation standards are adhered to by all staff

of the restaurant

· Handle any other duties assigned by Outlet Manager

Job Requirements

· Minimum GCE O-Level or ITE qualifications

· Minimum 2 years managerial experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· With F&B experience is an asset but not essential

· Pleasant and cheerful personality, energetic and team player

· Provide friendly and professional service to customers

· Able to multi-task, adapt to fast paced environment and work under pressure

· Able to perform split shift and work on weekends and public holidays

· Possess WSQ Food & Hygiene Certificate

The Loco Group Pte Ltd

Who are we?

Job Description

Who are we?

Super Loco Group is Singapore’s leading Mexican restaurant group, and we are looking for a temporary, experienced Mobilisation Support to join the team. If you want to be part of a fantastic, growing brand, we would love to hear from you!

Who are you?

You’re an enthusiastic foodie, with good communication and teamwork skills, and a willingness to learn. Bonus points if you like tacos!

What will you be doing?

You will work alongside a team of talented and passionate chefs to prepare and plate up our amazing Mexican food, fresh in the restaurant. Experience is preferred.

• Lead daily kitchen operations — supervise food preparation, coordinate service flow, and ensure consistent quality and presentation across all dishes.
• Support the Head Chef in menu development, recipe creation, costing, and seasonal/ promotional menu planning.
• Maintain high standards of food safety & hygiene, ensuring full compliance with SFA, workplace safety regulations, and company SOPs.
• Train, mentor, and supervise kitchen staff, including scheduling, on-the-job coaching, performance support, and maintaining a positive kitchen culture.
• Oversee inventory management — monitor stock levels, manage ordering, control wastage, and ensure smooth kitchen operations during peak periods and events.
• Job RequirementMinimum 5 years of culinary experience in a professional kitchen, with at least 2–3 years in a supervisory or sous chef position.
• Strong knowledge of kitchen operations, food preparation techniques, cooking methods, and food safety standards (SFA / HACCP).
• Proven leadership skills with the ability to train, motivate, and guide junior kitchen staff in a fast-paced environment.
• Ability to manage inventory, costing, and ordering, with strong organisational and time-management skills.
• Willingness to work shifts, weekends, and public holidays, with a positive attitude, strong teamwork, and commitment to high culinary standards.

What will you get?

• A competitive monthly salary
• Additional performance incentives up to $250
• Comprehensive medical and dental insurance
• Paid annual leave and Birthday leave
• Staff meal and transport
• The opportunity to develop and grow with the company
  

What’s next?

We will contact you to arrange a quick chat over the phone.
If it goes well, we’ll introduce you to your line manager, and if you hit it off you’ve got the gig!

Lee Wee & Brothers Pte Ltd

About Lee Wee & Brothers

Job Description

Overview

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

Responsibilities

• Support the Outlet Operations Manager in managing all outlets’ overall operations
• Work with the Strategy team to plan, develop and implement sales target, strategies and monitoring mechanisms to achieve outlet revenue growth
• Assist LWB’s Quality Assurance Executive to ensure outlet operations are compliant with ISO standards
• Ensure that outlets’ premise is in good working condition
• Update training handbook and standard operating procedures for outlet operations
• Lead, motivate and train the outlet team to boost staff morale and facilitate succession planning
• Conduct preliminary performance appraisal and exit interviews
• To manage outlet staff grievances and conflicts and issue disciplinary action when necessary
• Provide timely feedback to the Outlet Operations Manager with regards to outlet activities

Requirements

• Good communication and interpersonal skills
• Good team player
• Able to work within deadlines and well-organised
• Positive attitude and eager to learn
• Display strong initiative and able to work independently
• Thrive in a fast-paced environment and able to adapt quickly

Marriott International

Job Description

Marriott International

Job Description

AlwaysHired Pte. Ltd.

Job Description

Job Description

• The Senior Manager, Sales (Leisure) is part of the Sales Team that focuses on achieving sales targets and maximizing revenue opportunities and market shares for the leisure segment of a portfolio of serviced residences in Singapore. He or she will report to the Cluster Director, Sales.

• Develop and implement sales strategies to align with the Company’s direction and growth

• Maintain existing business accounts and develop new accounts through aggressive and creative sales and marketing programs

• Negotiate contracts with major corporate accounts

• Conduct sales presentations to our prospective clients

• Assure coordination with the Revenue Management and Global Sales functions 

• Conduct benchmarks and market analysis

• Review sales and other revenue generating business plans, identify gaps, ensure proactive measures to fill hotel and conference space capacity and meet set targets

Job Requirements

• Diploma or Degree in Business Administration, Hospitality Management or an equivalent

• Relevant experience in the hotel/hospitality/travel/leisure industry

• Proficient in Microsoft Office applications, especially PowerPoint and Excel

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

Alvin Lee Meng Kim (Registration Number: R1435877)
AlwaysHired Pte Ltd
EA Licence No: 24C2293    

FIELDNOTES PTE. LTD.

Job Description

What you'll be doing

• Developing and implementing innovative pastry and dessert recipes that delight our customers

• Managing the pastry kitchen team, including scheduling, training, and performance management

• Ensuring high standards of food safety, hygiene and presentation in the pastry kitchen

• Collaborating with the Head Chef to align the pastry offerings with the overall menu concept

• Monitoring stock levels and placing orders for necessary ingredients and equipment

• Continuously exploring new trends and techniques to keep our pastry offerings fresh and exciting

What we're looking for

• Minimum 3 years' experience as a Sous Pastry Chef or Head Pastry Chef in a reputable restaurant, hotel or catering establishment

• Strong technical skills in classic and contemporary pastry techniques

• Excellent time management, problem-solving and organisational abilities

• A keen eye for detail and a commitment to maintaining high standards of hygiene and presentation

• Strong leadership and team management skills, with the ability to motivate and develop a talented pastry kitchen team

• A passion for creating visually stunning and delicious pastries and desserts

What we offer

• Competitive salary and performance-based bonuses

• Opportunities for professional development and advancement within the company

• A collaborative and supportive work environment with a close-knit team

• Employee discounts on Fieldnotes products

• Comprehensive health and wellness benefits

• 5 day work week

SUN CITY MAINTENANCE PTE. LTD.

Sun City Maintenance Pte Ltd, led by its Founder and Managing Director Mr Simon Swee, has been active in the Cleaning Industry for more than a decade. From humble beginnings, when the business was actually stretched - there was only one client back then - Sun City has evolved to become one of the leading cleaning service providers in Singapore.

Job Description

Planning and Strategy:

Developing and implementing strategic plans to achieve organizational goals, including market analysis, competitor research, and forecasting.

Financial Management:

Overseeing budgets, managing financial performance, and ensuring profitability.

People Management:

Hiring, training, motivating, and managing employees, including performance reviews and development.

Sales and Marketing:

Developing and implementing sales strategies, managing sales teams, and leading marketing initiatives.

Customer Relations:

Building and maintaining relationships with clients, ensuring customer satisfaction, and addressing complaints.

Reporting and Analysis:

Tracking key performance indicators (KPIs), analyzing data, and reporting on business performance.

Collaboration and Communication:

Working with other departments and stakeholders to ensure alignment with overall business objectives.

Problem-Solving and Decision-Making:

Identifying and addressing problems, making timely decisions, and implementing solutions.

Marriott International

Job Description

A2 Developments Co. Ltd.

Job Description

Holiplanet – Holiday Rentals, part of The Suksan Group, is seeking an experienced and motivated Front Office Manager to oversee reception operations and ensure outstanding guest service across our portfolio of villas, apartments, and hotels in Phuket.

The Suksan Group has been a trusted name in Phuket’s property and hospitality market for more than 20 years, delivering quality developments and premium holiday rentals. Through Holiplanet, we manage properties for both international and local owners while welcoming guests from all over the world.

As Front Office Manager, you will lead the reception team, coordinate guest arrivals and departures, and ensure the highest level of hospitality standards are met. You will be the face of our properties, creating lasting impressions while ensuring smooth day-to-day operations.

Key Responsibilities

• Lead, train, and motivate the front office team.

• Manage daily reception operations including check-in, check-out, and reservations.

• Ensure an excellent guest experience through warm, professional service.

• Handle guest feedback and resolve issues promptly.

• Coordinate with housekeeping, operations, and maintenance teams to ensure guest satisfaction.

• Maintain accurate records, reports, and billing processes.

• Implement and monitor front office procedures to maximize efficiency.

This is an exciting opportunity for a hospitality professional ready to take on a leadership role in one of Phuket’s most dynamic and rewarding environments.

Langham Hotels International Ltd

["A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying\u2019nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East."]

Job Description

About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. 

LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together.

Located at the most fashionable address of Tsim Sha Tsui, Hong Kong, you will be part of a dynamic team to drive for maximizing the long-term growth of the Hotel by driving revenue and delivering high standards in guest experience in alignment with the culture and values of Langham Hospitality Group.

OUR VISION
Building Great Memories

Major Accolades
2016 - 2025 Three MICHELIN Stars – T'ang Court

2025             EarthCheck Certification Master Certificate

2004 - 2025 Caring Company Award Advanced Performance

2025             Caring Employer Medal

2021 - 2024 Condé Nast Traveler Readers' Choice Award: Top 10 Hotels (HK)

2020             The Best of The Best Masterchef – T’ang Court

2015 - 2019 Forbes Travel Guide Five-star Award Winner

2016             Travel&Leisure Best Top 5 Hotels in Hong Kong

Role
Director of Food and Beverage is the key executive member being responsible for planning, organising, directing and overseeing the daily operation of the Food and Beverage division in order to achieve the financial objectives of the hotel including keeping the high standards of quality and service. He / she has to communicate the company's direction and goals to motivate the team to achieve them.

Key Responsibilities
•    Lead F&B Division and execute the Hotel’s strategic objectives for the F&B teams.
•    Full accountability on successful implementation of F&B strategies and achievement of goals.
•    Develop an operating culture with a mindset towards performance, quality, lean operating techniques, and bottom line results. Drive continuous improvement in all areas of F&B operations.
•    Work with Executive Chefs and Marketing team on promotional campaigns and events to maximize revenue.
•    Lead F&B initiatives to provide a forum for best practices sharing. Review financial results to highlight successes and identify/rectify areas in need of improvements.
•    Recruit, mentor and develop talents in F&B Division.
•    Ensure compliance with all LHG brand standards.
•    Provide timely forecast and financial re-projections as required.
•    Perform other duties as assigned by Managing Director / General Manager.

Qualifications
•    Minimum 10 years’ working experience in food and beverage of international hotel chain; At least 5 years at similar capacity in Asia region.
•    Diploma holder or above with professional training.
•    Practical & strong market awareness with energetic & entrepreneurial spirit.
•    Analytical & numerical ability on financial & yield management.
•    Problem solving ability on both operational and/or strategic areas.
•    Excellent communication skills with ability to present to different stakeholders.
•    Fluent written & spoken English.
 

To understand more about our people, workplace and the culture, you may watch our latest stories at below: https://www.youtube.com/@TLHKGHRConnect

To apply, please send us your resume with current & expected salary to Director of Human Resources.

For more information about the property, please visit: https://www.langhamhotels.com/en/the-langham/hong-kong/
 

Sorrento (HK) Limited

Job Description

Job Duties:

- Assist the Executive Chef to lead and coach the team

- Assist in menu planning and recipe development

- Ensure inventory control and cost management

- Enforce kitchen safety and sanitation standards

- Collaborate with other staff members for smooth operations

- Deliver high quality consistent food product whilst pursing improvements in safety,

quality, value, process excellence and culture

- Ensure all equipment and substances are used and maintained in a safe

- Conduct quality control inspections to ensure department adheres to organizational

standards, kitchen cleanliness, hygiene standards, food handling and storage standards

- Responsible for maintaining continues improved quality control, including incoming raw

materials, disciplined food production and strong process controls on outgoing food

items

Requirement:

- Minimum 5 years relevant experience

- Competent knowledge of Middle Eastern cuisine

- Excellent food presentation skills

- Good command of both written and spoken in English

- Knowledge of food safety, sanitation and hygiene

- Immediately available or short notice is highly preferable

CL Holdings Limited

["Cafe Deco Group (\u201cCDG\u201d) is one of the leading and most successful hospitality groups in Hong Kong with over 30 restaurants and bars in Hong Kong and Sydney. The success behind the group lies in its full dining experience for all, including","consistently high quality of food, wide variety of cuisines, friendly and efficient service, as well as appealing ambience of its outlets for any occasion, business or pleasure.","To cope with our rapid business development, we are inviting energetic team members to join us!","Cafe Deco Group\u662f\u9999\u6e2f\u5c79\u7acb\u591a\u5e74\u4e14\u591a\u5143\u5316\u7684\u9910\u98f2\u96c6\u5718\u4e4b\u4e00\uff0c\u65bc\u9999\u6e2f\u53ca\u6fb3\u6d32\u6089\u5c3c\u71df\u904b\u8d85\u904e30\u9593\u9910\u5ef3\u3002\u6210\u529f\u80cc\u5f8c\u6709\u8cf4\u5176\u5168\u9762\u7684\u9910\u98f2\u9ad4\u9a57\uff0c\u5305\u62ec\u512a\u8cea\u7684\u98df\u54c1\u3001\u591a\u6a23\u5316\u7684\u83dc\u5f0f\u3001\u53cb\u5584\u4e14\u5bcc\u6548\u7387\u7684\u670d\u52d9\u3001\u4ee5\u53ca\u6bcf\u9593\u9910\u5ef3\u7684\u6109\u5feb\u6c1b\u570d\uff0c\u9069\u5408\u5404\u7a2e\u5546\u52d9\u6216\u4f11\u9592\u5834\u5408\u3002\u6211\u5011\u7684\u5c08\u696d\u5718\u968a\u81f4\u529b\u5f15\u5165\u5275\u65b0\u9910\u98f2\u6982\u5ff5\uff0c\u53ca\u5c07\u5177\u4eba\u6c23\u7684\u570b\u969b\u54c1\u724c\u5e36\u9032\u9999\u6e2f\uff0c\u70ba\u98df\u5ba2\u63d0\u4f9b\u7cbe\u5f69\u53ca\u5b8c\u7f8e\u7684\u9910\u98f2\u9ad4\u9a57\u3002"]

Job Description

We are a vibrant and innovative modern western dining brand dedicated to providing our customers with an enjoyable dining experience. To further enhance our business operations, we invite an experienced Executive Chef to join our team.

Key Responsibilities

• Daily duties including but not limited to motivate chefs, prepare schedules, control and supervise quality, handling errors and accidents that occur during the service

• Maintain a high standard of all food preparation, service, hygiene and work safety in respective kitchens, according to the standards required by the Group

• Plan and implement menu cycles and special menus by taking consideration of the latest trends in food presentation, nutritional value and seasonality.

• Manage the manpower and work allocation in accordance with the budgeted figures and suggest corrective actions in case of any deviations

• Conduct daily quality checks and wastage control on raw and produced items in all kitchens and ensure proper handling, storage, turnover and usage of raw and processed items

• Practice and promote teamwork at all times and set a good example of attitude and performance

Experiences and skills required

• Minimum 3-5 years in managerial level in Western Concepts

• Experience in busy volume outlet is a must

• Good knowledge in ALL aspect of kitchen including hot, cold, bakery pastry

• Strong sense of creative and innovative approach on food development with extensive knowledge in Western Fine Dining cuisines

• A strong leader to lead a team and team building 

• Excellent communication and interpersonal skill

• Good command of spoken and written in English and Cantonese

• Excellent work ethic, attention to details, positive attitude a must

• Process a valid Hygiene Manager qualification and knowledge in Occupational Health & Safety

• Proficient in Microsoft Office including Outlook & Excel

Working Location: Causeway Bay & Tsuen Wan West (two outlets)

We provide exciting career development opportunity and competitive remuneration package including 6 rest days per month, 12 days’ paid annual leave, 17 days bank holiday, marriage leave, birthday vouchers, discretionary bonus, medical benefits (including dependents), employee dining discount and career advancement opportunity to the right candidates. 

Interested parties, please send your resume with employment history, current and expected salary, available date and contact number to Human Resources Department by click Apply, or WhatsApp to  5320 0068 .

For more information about our Group, please visit our website at www.cafedecogroup.com.  

(Data collected will be used for recruitment purposes only. Applicants who do not hear from us within 6 weeks from the date of advertisement may consider their application unsuccessful.)

Hong Kong Business Aviation Centre Ltd

The Hong Kong Business Aviation Centre (HKBAC) is a premier executive aviation support facility for business aircraft. Located at the Hong Kong International Airport, HKBAC provides round-the-clock services at the most convenient aviation hub for destinations in Mainland China, other parts of Asia and beyond.

Job Description

Job Duties:

• Assist Manager to manage and monitor the overall operation of Integrated Service Centre

• Responsible for handling customer service process, monitoring all services provided by the team are handled professionally and complied with handling guidelines and regulatory requirements

• Ensure customer’s comments to be handled promptly, courteously and appropriately

• Establish and maintain good working relationship with airport entities, MROs, service providers, operators and customers

• Perform safe and professional driving duties for guests and crew members. Shuttle personnel to designated locations at airside/landside to support daily operations (*it is applicable to staff possessing driving license only)

• Provide coaching and counseling to staff to ensure their performances meet the company’s expectations

• Prepare monthly roster to ensure adequate manpower resources for daily operation

• Assist to review and update department’s training material, internal handling procedure and provide relevant training and coaching to team members

• Assist to prepare monthly reports, manage departmental KPI and performance appraisals for team members

• Perform ad hoc duties as assigned by Superior

Requirements:

• Degree holder with at least 5 years’ relevant experience or Diploma holder with at least 6 years’ of customer service / guest relations experience with minimum 3 years’ in supervisory level

• Excellent interpersonal, supervisory and customer service skills

• Strong troubleshooting and problem solving skills

• Mature, proactive, and positive attitude with high level of teamwork spirit

• Excellent command of both spoken and written English / Chinese

• Holder of valid HK Driving License No. 1, 2 with clean driving record is a plus

• Shift duty is required

• Candidate with airline lounge or hotel experience is highly preferrable

Job Location: Airport Area

Salary: Maximum monthly salary up to $33,000 (including basic salary, OT & all other allowances)

We offer attractive remuneration package including: 5-day work, year-end bonus, discretionary bonus, transportation allowance, birthday leave, dental and medical coverage.

Interested parties please forward a copy of full CV with expected salary to The Human Resources Department by clicking "Apply now".
 

We are an equal opportunity employer and welcome applications from all qualified candidates. All information received will be kept in strict confidence and for recruitment purpose only. Applicants not hearing from us within 4 weeks may consider their application unsuccessful.

Supreme World Limited

Job Description

About the role

Hungry Tiger Hidden Dragon Restaurant and Bar (HTHD) is seeking a talented and creative Head Chef to join our team at Kai Tak Sports Park. HTHD is more than a restaurant; it is a dynamic cultural destination that brings together dining, social interaction and immersive cultural experiences.

As Head Chef, you will be responsible for overseeing all culinary operations, including menu development, food preparation, kitchen management and cost control. This is a full-time position in which you will play a pivotal role in delivering a joyful, playful and consistently exceptional dining experience.

What you'll be doing

1.⁠ ⁠Develop and implement creative, on-trend fusion menus that showcase culinary expertise and creative ideas

2.⁠ ⁠Manage cost control files, food costing and inventory levels

3.⁠ ⁠Lead, supervise and train the kitchen team to ensure consistent food quality and presentation in line with the restaurant’s standards and SOPs

4.⁠ ⁠Maintaining strict food safety and hygiene standards in the kitchen and fostering a positive and productive work environment

5.⁠ ⁠Collaborate with the Restaurant Manager to optimise operations and control costs

6.⁠ ⁠Work closely with Marketing team to create on-trend, unique and seasonal campaigns, ensuring alignment with brand direction and campaign objectives

7.Oversee the development and execution of B2B food offerings while maintaining consistent quality, creativity and operational excellence across all B2C menus

8.⁠ ⁠Work closely with suppliers and internal stakeholders to source quality ingredients, optimise procurement and support menu innovation

9.⁠ ⁠Carry out ad hoc duties and meet assigned timelines as directed by management

What we're looking for

1.⁠ ⁠A minimum of 6-8 years’ experience as a Head Chef or in a senior culinary role, preferably within a fun and vibrant restaurant environment

2.⁠ ⁠Strong understanding of brand positioning, with the ability to develop both B2C and B2B menus

3.⁠ ⁠Excellent leadership and management skills, with flexibility in kitchen operations and menu planning

4.⁠ ⁠Self-motivated, disciplined and able to multitask effectively under pressure

5.⁠ ⁠A strong team player with the ability to perform in a fast-paced environment

6.⁠ ⁠Passion for creating innovative, delicious and visually striking dishes

7.⁠ ⁠Excellent communication and problem-solving skills

8.⁠ ⁠A strong commitment to maintaining high standards of food safety and hygiene

What we offer

We are committed to providing a rewarding and fulfilling work environment. We offer a competitive salary, opportunities for career progression, and a positive, collaborative workplace culture.

About us

Our concept represents more than an attitude; it symbolises boundless energy and limitless possibilities. Beneath its vibrant exterior lies a multifaceted identity rich in creativity and cultural depth. HTHD is not simply a restaurant and bar, but a dynamic space that evolves with time and atmosphere, seamlessly blending gourmet cuisine, music and cultural artistry into a unique creative hub within the city.

Apply now to join our dynamic team as our next Head Chef!

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:

• 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

MORE YOGURT PTE. LTD.

Job Description

Responsibilities:

• 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

KILLINEY 88 PTE. LTD.

Job Description

About Mama Shelter
Mama Shelter is more than just a hotel—it’s a vibrant lifestyle hub where creativity, hospitality, and community come together. With locations worldwide, Mama Shelter Singapore is the newest addition, bringing bold design, lively atmosphere, and unforgettable experiences to the heart of the city.

Position: We are seeking a dynamic and passionate Event Manager to join our team. This role is perfect for someone who thrives in a fast-paced environment, loves creating memorable experiences, and has a flair for organization and innovation.

• Plan, coordinate, and execute events (corporate, social, and in-house activations).
• Collaborate with clients to understand their vision and deliver exceptional experiences.
• Collaborate with other section of the hotel to ensure successful events
• Manage budgets, timelines, and vendor relationships.
• Ensure smooth operations from concept to completion.
• Drive creative ideas to enhance Mama Shelter’s unique brand identity through events.
• Report and feedback on areas of improvement.

• Proven experience in event management (hospitality or lifestyle brands preferred).
• Strong organizational and multitasking skills.
• Excellent communication and negotiation abilities.
• Creative mindset with attention to detail.
• Ability to work flexible hours, including evenings and weekends.

CONRAD SINGAPORE MARINA BAY

Job Description

The Opportunity

Step into a pivotal leadership role where luxury meets innovation. As Director of Marketing & Communications, you will be the architect of Conrad Singapore Marina Bay’s brand story — shaping how the hotel is seen, experienced, and remembered. This is your chance to drive commercial success while positioning the property as Singapore’s premier destination for milestone moments, from glamorous weddings to world-class conferences.

What You’ll Do

• Lead with Vision: Design and execute a fully integrated marketing and communications strategy that fuels revenue growth, elevates brand equity, and amplifies Hilton Honors contributions.
• Be the Storyteller: Craft compelling narratives and sales enablement materials — presentations, proposals, digital assets — that resonate with corporate clients, MICE planners, and couples seeking unforgettable celebrations.
• Own the Digital Stage: Drive engagement across all owned channels — website, CRM, email, and social media — ensuring every touchpoint reflects the hotel’s luxury positioning.
• Champion Social Media: Define and deliver a bold social strategy that sparks conversation, builds advocacy, and keeps Conrad Marina Bay at the center of Singapore’s lifestyle scene.
• Guard the Brand: Protect and elevate Conrad’s voice and visual identity, ensuring consistency across every guest-facing moment, from pre-arrival inspiration to post-stay loyalty.
• Shape Perception: Oversee PR, media relations, influencer collaborations, and agency partnerships to strengthen share of voice and reputation.
• Deliver Results: Track, analyze, and report on marketing effectiveness using KPIs such as ROAS, CTR, CPC, and conversion — ensuring every campaign drives measurable impact.
• Lead with Purpose: Inspire, coach, and develop a high-performing Marketing & Communications team, fostering creativity, collaboration, and accountability.

Key Outcomes

• Achievement of commercial metrics: Revenue Generation Index (RGI), total revenue, Hilton Honors contribution.
• Growth in Weddings, MICE, and social events through targeted storytelling and campaigns.
• Elevated online reputation and guest sentiment across platforms.
• Seamless execution of PR, digital, and creative deliverables with agency partners.
• A culture of innovation and excellence within the Marketing & Communications team.

Why This Role Matters

This is more than a marketing position — it’s about shaping the future of a landmark hotel in one of Asia’s most dynamic markets. You’ll have the platform to create unforgettable guest experiences, drive commercial success, and leave a lasting mark on Singapore’s luxury hospitality scene.

Qualifications - External

What are we looking for?

A Director of Marketing & Communications serving Hilton Worldwide Brand hotels and vacations is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:

• Bachelor’s degree in Marketing, Communications, Business or related field.

• Minimum 3 years in a leadership role within the hospitality industry (hotels/resorts) will be an advantage.

• Proven track record of developing and executing successful, result-driven marketing strategies.

• Expert knowledge of digital marketing, content marketing, analytics and social media tools.

• Exceptional communication, presentation, and interpersonal skills.

• Strong team player who collaborates well with stakeholders.

• Ability to thrive in a fast-paced, dynamic environment and multi-task.

What will it be like to work for Hilton?

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

CONRAD SINGAPORE MARINA BAY

Job Description

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

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

The Director of Quality Excellence is the strategic and operational champion of service quality, guest satisfaction, and continuous improvement across the hotel. This role integrates data-driven insights, Lean Six Sigma methodologies, and AI-enabled tools to elevate the guest journey, ensure compliance with brand and Forbes standards, and drive sustainable performance. Collaborating closely with all departments, this leader transforms feedback into action, SOPs into excellence, and innovation into measurable results.

Key Responsibilities

Quality Governance & Compliance

• Lead property-wide Quality Assurance meetings; consolidate findings from audits, Forbes criteria, and brand standards.
• Conduct regular audits and walkthroughs; assign and track corrective actions with department heads.
• Ensure full compliance with Hilton Brand Standards and Forbes Travel Guide criteria.

Guest Experience & Feedback Analysis

• Analyze guest feedback from internal platforms and external review channels to identify trends and root causes.
• Drive the Stay Experience Platform program; translate insights into actionable improvements across departments.
• Own the Customer Preference Centre to enable hyper-personalized service and targeted upselling.

Process Optimization & SOP Management

• Review and redesign SOPs to eliminate inefficiencies and elevate service delivery.
• Coach department heads on Lean Six Sigma principles to streamline operations and enhance consistency.
• Establish and maintain QA processes and documentation.

Training & Capability Building

• Partner with HR and L&D to design and deliver training on QA, Forbes standards, and continuous improvement.
• Monitor team competency and readiness through audits, observations, and feedback loops.
• Prepare and lead Forbes and mystery audit simulations to ensure audit-readiness.

Innovation & AI Integration

• Curate and govern a secure AI Prompt Library for service recovery, guest communication, and process improvement.
• Leverage AI and analytics tools (e.g., Power BI, Copilot Studio) to build dashboards and track KPIs.
• Pilot innovative strategies to enhance personalization, engagement, and operational agility.

Financial & Strategic Impact

• Build ROI models for improvement initiatives; collaborate with Finance to embed savings into forecasts.
• Track and report on quality-driven financial outcomes (e.g., RevPAR uplift, cost savings, guest retention).
• Align quality initiatives with ESG and sustainability goals where applicable.

Qualifications & Skills

Required

• Bachelor’s degree in Hospitality, Business Analytics, or related field.
• 8+ years of progressive experience in luxury hotel operations, including guest-facing and leadership roles.
• Certified Lean Six Sigma Black Belt or equivalent.
• Advanced proficiency in Microsoft Power BI, Copilot Studio, and data visualization tools.
• Strong communication, facilitation, and cross-functional leadership skills.

Preferred

• Master’s degree in Operations, Data Science, or Business Management.
• ISO 9001 Lead Auditor, EFQM Assessor, or similar quality accreditation.
• Experience in multi-property, pre-opening, or regional roles.
• Recognized thought leadership in AI, Lean, or hospitality quality management.

Leadership Attributes

• Executive Presence & Influence: Inspires confidence across all levels, from owners to frontline staff.
• Analytical & Insightful: Translates complex data into clear, actionable strategies.
• Innovative & Curious: Constantly explores new tools and methods to enhance guest   experience.
• Collaborative & Approachable: Builds trust and alignment across diverse teams.
• Results-Oriented: Sets clear goals, tracks progress, and celebrates success.

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

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:

• 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

MORE YOGURT 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

BYD by 1826 Pte Ltd

Job Description

Key Responsibilities:

• Oversee the preparation and execution of pastries, desserts, breads, and baked items.

• Manage and mentor Commis Chefs and Demi Chefs within the pastry section.

• Ensure all food preparation meets health and safety standards.

• Collaborate with the Head Pastry Chef to develop new recipes and seasonal menus.

• Monitor stock levels and place orders when necessary.

• Ensure efficient storage, labeling, and rotation of all ingredients and finished products.

• Maintain cleanliness and organization of the pastry section.

• Ensure portion control and minimize waste.

• Work closely with other kitchen sections to ensure smooth service.

• Stay up to date with pastry trends and techniques.

• Any other ad hoc duties as assigned.

Requirements:

• Proven experience as a Pastry Chef de Partie or in a similar role within a professional kitchen.

• Strong knowledge of pastry techniques, baking, and dessert plating.

• Culinary certification or formal pastry training preferred.

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

• Excellent time management and organizational skills.

• Strong communication and leadership abilities.

• Knowledge of food safety standards (HACCP or equivalent).

Working Conditions:

• Shifts may include early mornings, evenings, weekends, and holidays.

• Standing for extended periods and working in hot environments.

• Fast-paced, team-oriented kitchen setting

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

• Basic up to $3,300 + Allowances

• Listed MNC (Leisure Industry)

• Central Region

• Excellent welfare & career progression

• 5-day rotating shift
  

Key Responsibilities

• Oversee daily guest service operations, ensuring high standards in handling enquiries, feedback, and transaction

• Perform duty manager responsibilities during assigned shifts, acting as the point of contact for operational and service matters

• Manage shift opening and closing procedures, including reporting and documentation

• Coordinate closely with front-of-house teams to ensure smooth service flow and operational efficiency

• Address guest concerns professionally and escalate issues when necessary to ensure timely resolution

• Uphold confidentiality, data accuracy, and strict compliance with company policies and regulatory requirements

Requirements

• Diploma in Hospitality, Business, Marketing, or a related field

• Skilled in Microsoft Office applications

• Flexible to work rotating shifts, including weekends and public holidays

• Excellent communication and customer service abilities

• Prior experience in hospitality, service, or membership management is a plus

Seize This Opportunity!

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Justin Tan Ting Wey

Registration No: R25158041

EA Licence no.: 14C7121

The Lo & Behold Group

The Lo & Behold Group is a hospitality company that creates, owns and operates a series of timeless, thought-provoking concepts, each with a unique story and a distinct perspective on the cultural-culinary landscape. While each has a personality of its own, the properties are united by a carefully considered sense of place, purpose, pioneering design and above all, a commitment to creating awesome experiences for all who walk through our doors – employees, partners and customers alike.

Job Description

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

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

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

Our pastry teams have always been integral to the full dining experience. This role encourages you to explore artistry and finesse through stunning and outstanding pastry or dessert creations.

You'll be in charge of:

• Leading the concept's pastry offerings

• Setting up and stocking up stations with all necessary supplies

• Daily mise-en-place, preparing for service, ensuring the station is kept at the highest hygiene and food safety standards

• Handling stock inventory appropriately

• Be a role model and guide junior team members

We love people who:

• Go above and beyond to make someone else's day

• Are thoughtful and kind, while upholding high standards

• Own outcomes and drive solutions

• Are ever-curious and always learning

Benefits:

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

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply
Should your application progress to the next stage, we will be in contact to arrange an interview.

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

Summary of Responsibilities:

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

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

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

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

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

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

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

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

• Facilitate ongoing training and re-training as needed.

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

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

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

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

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

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

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

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

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

• Maintain and enforce service standards and procedures.

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

Qualifications:

• 1 year in Bar manager role

• Minimum 3 years as Head Mixologist 

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

• Leadership / People management

• Knowledge in Financial and Marketing Area

• Able to work under pressure and independently

• Service oriented with an eye for details 

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

• Strong problem solving and decision making skills

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

• Can use sensitivity and discretion in supporting guest needs

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

• Leadership skills developed – collaborative, enabling, and entrepreneurial

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

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

Sous Chef

Summary of Responsibilities:

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

• Ensure that all recipes and product yields are accurately costed and reviewed regularly
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
• Creative menu planning and correct food preparation for each outlets including banquets
• To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet
• Interacts with guests to obtain feedback on product quality and service levels
• Responds to and handles guest problems and complaints
• To be aware of all financial budgets and goals
• Ensure that the culinary department adheres to all company and hotel policies and procedures
• Project a positive and motivated attitude amongst all colleagues
• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given
• Coach and counsel employees in a timely manner and in accordance with Company policy
• Identify strengths and weaknesses and provide timely feedback to the individual
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly

Qualifications:

• Basic Food Hygiene Certificate
• Minimum of 6 years relevant experience in the management culinary position, preferably in similar operations style
• Good interpersonal skills with ability to communicate with all levels of employees
• Service oriented with an eye for details
• Ability to work effectively and contribute in a team
• Good presentation and influencing skills

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

Key Responsibilities

• Ensure efficient and high-quality preparation of dishes, maintaining consistency during service.

• Oversee smooth kitchen operations, including recipe accuracy, cost control, ordering, and stock management.

• Enforce strict compliance with purchasing procedures, food safety, hygiene, and cleanliness standards.

• Lead by example in personal hygiene, food safety practices, and professional conduct at all times.

• Be present in the kitchen during service to ensure quality, speed, and guest satisfaction.

• Review guest feedback regularly and drive continuous improvement in food quality and service delivery.

• Work closely with Food & Beverage teams to ensure seamless operations and guest experience.

• Recruit, train, and develop a competent, motivated Culinary team capable of exceeding guest expectations.

• Foster a collaborative and positive work environment through coaching, regular team engagement, and clear communication.

• Drive innovation, service improvements, and cross-marketing initiatives to enhance revenue and profitability.

• Support talent development and performance management through effective use of reviews and coaching.

• Guide and mentor junior team members to build skills, confidence, and long-term career growth.

• Coordinate kitchen requirements with other departments to ensure operational alignment.

• Continuously enhance culinary knowledge and leadership capability in preparation for growth into a Chef de Cuisine role.

• Diploma in Culinary Arts or equivalent professional training (preferred).

• Minimum 5 years’ experience in a culinary leadership or management role, preferably in a similar operation.

• Strong working knowledge of Microsoft Office and procurement/requisition systems.

• Proven leadership, communication, and interpersonal skills with the ability to engage teams at all levels.

• Service-oriented mindset with strong attention to detail.

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

• Self-motivated, adaptable, and proactive with strong initiative.

BCH HOTEL SINGAPORE

Job Description

JOB SUMMARY

Loyalty Manager is responsible for recognition and engagement of our most valuable Elite members through delivery of the highest quality member stay experience. He/she manages and coordinates all aspects of Elite members’ journey: from pre-arrival and arrival experience all the way to the follow up through post-stay feedback mechanisms. He/she directs, implements and evaluates quality of products and services provided to Elite members and partners with Loyalty Head Connector and Connector Team to make certain that there is an effective communication and delivery of Elite benefits program. He/she is also responsible for managing part of the Loyalty Operations department.

CANDIDATE PROFILE 

Education and Experience 

Diploma or equivalent in Hotel Management, Marketing, or related field.
Minimum 1 year of relevant experience or similar capacity, or an equivalent combination of education and work-related experience. 
 

CORE WORK ACTIVITIES

• Leads and mentors other team members on Marriott’s Bonvoy Loyalty Program.

• Maintains complete knowledge of all Elite Member Benefits, Terms and Conditions.

• Adjusts Elite Member status when necessary according to established guidelines.

• Partners with Head Connector to update, appoint and activate connector team on property.

• Attends Loyalty and Connector meetings and webinars to continue professional development and learn about new enhancements and promotions of the Marriott’s Bonvoy Loyalty Program.

• Promotes positive relations with Elite members by anticipating their needs and promptly responding to them.

• Monitors, responds and routes Elite members’ comments to the appropriate department when necessary.

• Coordinates day-to-day operations, ensuring the quality, standards and meeting the expectations of the Elite, Cobalt and redemption stay members on a daily basis.

• Develops specific goals and plans to prioritize, organize, and accomplish work.

• Supports handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

• Assists with energy conservation efforts by monitoring compliance during property tours.

• Provides services that go above and beyond Elite, Cobalt and redemption stay members expectations in order to promote Elite, Cobalt and redemption stay members satisfaction and retention.

• Sets a positive example for guest relations.

• Helps employees to provide excellent customer service.

• Assists in coaching and providing feedback to associates.

• Maintains high visibility in public areas during peak times.

• Provides immediate assistance to Elite, Cobalt and redemption stay members as requested.

• Interacts with Elite, Cobalt and redemption stay members on a regular basis throughout the property to obtain feedback on quality of product, service levels and overall satisfaction.

• Maintains knowledge of all hotel features and services, room types, rates special packages and promotions.

• Keeps track of daily arrivals, departures, room availability and scheduled in-house group activities.

• Maintains complete knowledge of all hotel and departmental policies and procedures.

• Conducts pre-shift meetings to review and share information pertinent to daily business with other team members.

• Provides guidance and direction to subordinates.

• Assists as needed in the interviewing and hiring of other team members.

• Monitors effectiveness of departmental staffing guide.

• Provides training, development, professional discipline, and positive support for all employees within the department.

• Administers performance evaluations for all employees within the department.

• Facilitates departmental strategic planning meetings.

• Direct the performance of staff and follow up with coaching and guidance to praise or make corrections

BCH HOTEL SINGAPORE

Job Description

JOB SUMMARY

The Banquet Operations Manager oversees by ensuring that expenses are justifiable. The overall administration and operation of the Banquet Operations to maximize profits enforce quality standards, maintenance of high staff performance and ensures customer satisfaction. Able to lead the team and give a proactive direction for the team with formal development and coaching for Colleagues. 

CANDIDATE PROFILE 

Education and Experience

• Minimum 2 years’ experience in a similar position at similar capacity in an international class hotel or 3 – 4 years relevant working experience as an Assistant Banquet Operation Manager 
• High school diploma in Hotel Management 
   

CORE WORK ACTIVITIES

• Co-ordinate the day to day operations of the Banquet floor to obtain maximum profit and maximum guest satisfaction
• Ensures high level of service quality and operational details in all events and functions. 
• Approves food / beverage / general requisition in sections appointed
• Assist the Department in the planning of budget / forecast / CAPEX / P&L for the division 
• To ensure that the department is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance 
• Ensures that SFSMS, Hygiene and Food Safety Management Policies, Fire & Life Safety Standard are explained to staff, and are correctly applied 
• Conduct pre-function meetings with scheduled staff and review all information pertinent today’s functions.
• Ensures smooth and effective communication between Banquet and other departments in the hotel

BCH HOTEL SINGAPORE

Job Description

JOB SUMMARY

Lead and manage the function of Sales (Corporate, Leisure & Groups) to maximise performance through total revenue generation and achieve budget revenue.

CANDIDATE PROFILE

Education and Experience

• Minimum 5 years’ sales experience, preferably in luxury hotel or hospitality.

CORE WORK ACTIVITIES

• Direct Sales team to manage account base to maximise performance across all revenue streams (Corporate, Leisure & Groups)

• Development of sales strategies and action plans to ensure plans are implemented, results are monitored and goals are achieved – launch tactical promotions if required

• Develop solid understanding of numbers to evaluate revenue performance, understand profit contribution to GOP and monitor sales department’s impact on hotel profitability

• Constantly evaluate business potential and opportunities in new geographical markets and across new market segments

• Participate in the preparation of the annual departmental operating budget, the hotel marketing plan and business plan as well as financial plans.

• Monitors competitors’ activities and assists in marketing intelligence

• Builds profile within local market place through attendance at various events and local market place

• Engage with guests and customers within the hotel, at client events, industry gatherings and other social functions

• Foster a positive and productive work environment, builds, motivates, and leads an effective team that delivers results and is highly engaged

• Coaching and mentoring of the Sales team through the development of personal development plans to either improve in their current role or set them up for next role

• Develop and maintain strong relations with stakeholders whose support, cooperation, and services are critical to the success of sales

• Work closely with the leadership team to ensure quality product delivery, design products and concepts to improve the customer experience, and maximise revenue and profit.

• Travel when required to promote the hotel and develop potential business in other markets

• Ensure active management of individual GAPs and personal development plan.

• Other duties as assigned by Director of Sales & Marketing or the management

BROTH BEYOND SINGAPORE PTE. LTD.

Job Description

FOH Job Requirement:

1. More than 5 year of management experience in well-known chain food and beverage brands.
2. Familiar with local food and beverage laws and regulations.
3. Proficient in EXCEL, WORD, PPT, PDF, EMAIL, or other office software.
4. Outgoing personality with strong communication skills and understanding. Willing to take responsibility at work and able to handle customer complaints with quick adaptability, meticulous thinking and good judgement.
5. Identify with the company’s corporate cultures and values, enjoy sharing and communicating with colleagues at all levels, aim to create a harmonious working atmosphere, and actively propose solutions or improvement suggestions for the team.
6. Capable of building a new team, training new employees and nurturing shift managers.
7. Able to strictly follow the company’s management system for the FOH, and make a fair evaluations and personal improvement plans.
8. Understand the importance of branding and prioritize brand building in decision making.

Job Responsibility:

1. Responsible for daily operation of the restaurant.

2. Provide training to employees and new hires, conduct assessment to ensure and sustain service quality.

3. Ensure that all employees comply with the company’s dress code requirements.

4. Schedule the work shifts for employees.

5. Organise employee’s meetings and activities.

6. Establish and maintain relationship with customers.

7. Ensure that the display and food quality of all products meet the company’s standards.

8. Conduct Four-Color Cards assessments to maintain high quality restaurant operations.

9. Manage examples of excellent performance and amazing cases.

10. Drive revenue and profit by developing and implementing marketing strategies that align with the company’s mission and values.

11. Manage labour and food cost.

12. Maintain food safety, property safety, personal safety, and hygiene safety throughout the restaurant.

13. Lead FOH staff and ensure they receive necessary assistance during their shifts.

14. Keep learning and periodically enhance management and job skills through internal training and job rotations.

15. Recruit new employees and handle resignations and terminations.

16. Responsible for restaurant emergency respond.

PARKROYAL Collection Hotels & Resorts

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

As a Junior Sous Chef, you will be responsible for the following in our Chinese Banquet Kitchen:

Responsibilities

• Is in charge of controlling, examining and tasting food in mis-en place being served to ensure a consistent standard is being served to our guests.
• Assist and ensures the inter-department transfers market lists and employee schedules are done on time.
• Ensure a high standard in presentation, variety and freshness in for all food production
• Ensure restaurant and working areas are properly maintained and cleaned.
• Is aware of cost control procedures, receipt development and ordering to insure freshness and preparation of all perishable items.
• Ensures a professional attire and personal hygiene at all times.
• Train and delegate tasks to part-time casual labour cooks.

Requirements

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent.
• At least 3 Year(s) of working experience in the related field is required for this position.
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent

Additional Information

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 16 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.

Din Tai Fung

Ranked as one of the world’s Top Ten Best Restaurants by The New York Times, the celebrated restaurant has its roots dating back to Taiwan more than 40 years ago. With its famous signature Steamed Pork Dumpling (xiao long bao) and Steamed Chicken Soup, this authentic Taiwanese restaurant makes waves with branches in Singapore, Thailand, Australia, China, Hong Kong, Indonesia, Japan, Malaysia, Philippines, South Korea, UAE, and USA.

Job Description

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Lead and supervise the team which includes inspecting table and work area layouts and settings, ensuring service quality and any other hygiene matters
• Play a pivotal role in making decision on staff termination cases
• Assist the Assistant Restaurant Manager/ Restaurant Manager in carrying out his function of efficiently administering and organizing the restaurant into a profitable center and increasing revenue
• Conduct departmental SOP training for all staff to maintain a consistent best in class service standards and conduct
• Conduct end of probation review for new hires
• In-charge of duty roster, product quality, food cost, staff recruitment.
• Work with Human Resource Department in handling staff grievances and disciplinary issues.
• Attend all meetings and training programs when required.
• Assist in forecasting staff requirements and in scheduling day off, leaves, and overtime requirements
• Lead and motivate staff in achieving sales targets and customer satisfaction
• Involve, prepare pre-service meetings
• Keep the Outlet In-Charge/Manager informed on all items of interest
• Enforce hygiene regulations and upkeep restaurant cleanliness and hygiene standards
• Maintain excellent customer service standards and execution of promotions in outlet.
• Undertake any other related task/duty/assignment that may be given by the Assistant Restaurant Manager/ Restaurant Manager

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

Din Tai Fung

Ranked as one of the world’s Top Ten Best Restaurants by The New York Times, the celebrated restaurant has its roots dating back to Taiwan more than 40 years ago. With its famous signature Steamed Pork Dumpling (xiao long bao) and Steamed Chicken Soup, this authentic Taiwanese restaurant makes waves with branches in Singapore, Thailand, Australia, China, Hong Kong, Indonesia, Japan, Malaysia, Philippines, South Korea, UAE, and USA.

Job Description

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has overall shift responsibilities and is accountable for the smooth running of the restaurant
• Responsible for the profitability of the outlet, staff management, product quality, maintaining excellent customer service standards and execution of promotions in outlet
• Lead and motivate staff in achieving sales targets and customer satisfaction
• Develop and maintain the highest standard of service quality
• Ensure all cost expenses are well managed
• Responsible in recruitment, development and retention of staff in the outlet and take appropriate measures in furtherance of staff stability.
• Involve, prepare pre-service meeting/roll call for staff
• Evaluate the operations and procedures and suggest improvements
• Enforce hygiene regulations and upkeep restaurant cleanliness and hygiene standards
• Responsible for the submission in a timely manner, all reports, schedules etc to the Operations Manager and HQ
• Attend all meetings and training programs when required
• Provide feedback/recommendations on staff schedule, attendance, timeliness, complaints and innovations or any exceptional occurrences
• Ensure reservations are properly taken and tables assigned such that it will not overload individual station of the outlet while still respecting the wishes of the customers
• Overseas posting/attachment may be required

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Variable Incentive, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

EU Holidays Pte Ltd

EU Holidays is a dynamic travel agency founded in 2010, dedicated to providing customers with unique and exceptional travel experiences. Over the years, the company has expanded its services by establishing subsidiaries focused on corporate travel (EU MICE), Asian destinations (EU Asia), and the Malaysian market (EU Vacations). Despite being relatively young, EU Holidays has earned significant recognition in the travel industry, winning numerous awards for excellence, service quality, and professionalism. The company is committed to continuous improvement and customer satisfaction, holding prestigious certifications such as the Singapore Service Class and the Singapore Prestige Brand Award.

Job Description

Job Summary:

Responsible for leading the cruise sales team, achieving sales targets, and conducting training to enhance team performance and product knowledge.

Key Responsibilities:

• Lead and coach the cruise sales team to meet and exceed sales targets.

• Manage and support end-to-end bookings, including upselling add-ons such as flights & Hotel arrangements, insurance.

• Conduct regular training, onboardings, and coaching for cruise sales staff.

• Oversee post-sales support and manage escalated customer issues.

• Create training materials, SOPs, and sales scripts.

• Develop training materials and track team performance.

• Handle escalated customer issues and ensure service quality.

• Handle escalated customer issues and ensure service quality.

• Provide training to cruise sales team.

Requirements:

• Min. 3-5 years in cruise/travel sales with team leadership experience.

• Strong cruise product knowledge.

• In-depth knowledge of major cruise lines and destinations.

• Skilled in training, coaching, and performance management.

• Excellent communication and organizational skills.

• Apply now and set sail on a rewarding career with us!

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Company description:

Resorts World Sentosa (RWS), Asia's premium lifestyle destination resort, is located on Singapore's resort island of Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, S.E.A. Aquarium, Dolphin Island and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are eight unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS offers award-winning dining experiences and exciting cuisines from around the world across its many renowned celebrity chef restaurants, establishing itself as a key player in Singapore's vibrant and diverse dining scene and a leading gourmet destination in Asia for epicureans. The integrated resort also offers world-class entertainment, from original resident productions to concerts. RWS has been named "Best Integrated Resort" since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific's travel industry.

RWS is wholly owned by Genting Singapore, a company of the Genting Group. For more information, please visit www.rwsentosa.com.

The Senior Manager of Hotels Project Development at Resorts World Sentosa manages the entire lifecycle of new hotel development or renovations, from concept to launch, focusing on planning, budgeting, stakeholder coordination (designers, contractors, operators), ensuring brand standards, and overseeing timelines for seamless pre-opening and operational readiness, blending strategic vision with precise execution for guest experience.

Key Responsibilities

Project Planning & Execution:

• Develop and manage comprehensive project plans covering timelines, milestones, budgets, procurement, and key dependencies.
• Oversee & coordinate design development stages (concept, schematic, detailed design, and construction documentation).
• Manage multiple concurrent projects with varying complexity and scale.

Stakeholder Management:

• Coordinate with the building enhancement team, interior designers, F&B, IT, and external vendors such as consultants, contractors, hotel/brand operators, authorities, ensuring alignment.

Financial Control:

• Prepare, manage and track project budgets, spend forecasts, and cost plans.
• Participate in procurement processes, vendor evaluation, contract negotiation, value engineering initiatives, raising PO's, facilitate claims and requisitions.

Compliance, Risk & Governance:

• Ensure adherence to safety standards and local regulations.
• Identify project risks early (cost, schedule, quality, supply chain, operational impact) and implement mitigation strategies.

Quality Management & Brand Integrity:

• Ensure design and construction quality meets/exceeds brand standards.
• Oversee mock-ups reviews/inspections to ensure consistency with design intent.

Pre-Opening & Launch:

• Lead hotel pre-opening project activities including Rooms, back-of-house, public areas, and F&B readiness.
• Manage structured handover from project to operations, including snagging, warranties, and defect liability periods.

Documentation:

• Prepare project reports, dashboards, and presentations for senior leadership.
• Maintain documentation including contracts, submissions, approvals, and records.
• Capture post-project reviews and lessons learned to support continuous improvement.

Leadership & Continuous Improvement

• Provide functional leadership, mentoring, and guidance to junior team members.
• Promote best practices in project management, sustainability, and operational design.
• Contribute to long-term development planning and portfolio optimization initiatives.

Required Qualifications

• Bachelor's degree in hospitality management, or a related field.
• Minimum of 5 years of proven project management in hospitality, especially hotel pre-openings, mixed-use, integrated resorts, or luxury hotel environments.
• Proven track record in hotel pre-openings, major renovations, or new-build developments.
• Strong understanding of hotel operations, brand standards, and guest experience.
• Experience working with international hotel brands and operators preferred.
• Knowledge of construction processes, design coordination, and regulatory approvals.