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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.

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.

Primary Responsibilities

• Assist the Guest Relations Manager in managing day-to-day Front Desk duties ensuring smooth operation process, handling and escalating the guests' complaints to achieve satisfaction, and ensuring effective communication within the hotels to enhance the guests' experience throughout their stay.
• Manage the flow and activities at the hotel driveway and entrance such as coordinating traffic movement, ensuring guest luggage & parcels are delivered promptly to the guest and ensure guests' booking for transportation, restaurants, and other requests are fulfilled in a professional manner.
• Assist the Guest Relations Manager in managing and planning for the hotel breakfast services, events and banquet in accordance with the requirements and sanitation regulations, attend to guests' complaints and provide positive resolutions.
• Assist the Guest Relations Manager in managing the safety and security of the hotel premises, assisting in investigation and data analysis, proper handling of sensitive information to maintain confidentiality and impartiality.

Requirements

• Minimum Diploma or Degree in Hospitality or Tourism Management.
• Minimum 5 years' experience as a team leader in Front Office / Guest Relations within a hotel environment, preferably in 5-star hotel.
• Deliver exceptional customer experiences through proactive issue resolution and personalized support.
• Possess excellent communications, leadership, and interpersonal skills.
• Knowledge and experience in problem solving.

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 23 world-class brands comprising more than 7,600 properties and nearly 1.2 million rooms in 126 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 3 billion guests in its more than 100-year history, was named the No. 1 World’s Best Workplace by Great Place to Work and Fortune, and has been recognized as a global leader on the Dow Jones Sustainability Indices for seven consecutive years.

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.

Position Statement

The Housekeeper assists the Assistant Executive Housekeeper in the operation of the guest floor section and/ or the designate area. This role acts as the Assistant Executive Housekeeper in his/ her absence.

What will I be doing?

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

• Work closely with the Front Office team to ensure correct room status at all times.
• Maintain good working relationship and communication with other departments.
• Ensure the work at guest floor areas are according to the department’s procedures and that guest floor areas are clean and well maintained.
• Deliver high quality service to guests.
• Perform daily room allocation; ensure the rooms are assign out according to business need.
• Personally set up and inspect VIP rooms.
• Offer personalized service and assistance for regular and long stay guests.
• Ensure guests’ needs and reasonable requests are met.
• Seek opportunities to improve guest service consistently from guests’ comments.
• Take appropriate action to resolve guests’ complaints promptly.
• Ensure proper handling of lost and found items.
• Responsible for key controls of guest floors and the master key control.
• Supervise and control all guest floor operations, supporting and supervising the supervisors or attendants in their work, and provide assistance if required.
• Handle and record guest supplies including guest on loan items and conduct monthly inventories and related reports.
• Communicate with Food & Beverage department on minibars in guestrooms related, and ensuring food and beverages are safe for consumption.
• Supervise the daily attendance of team members and outsourced contractors.
• Submit monthly room cleaning credit reports for guest floor by team members and outsourced contractors.
• Train, motivate and evaluate team members work performance.
• Understand basic knowledge of hotel operating systems, to be able to perform daily tasks, assist guest inquiries and able to offer a first problem resolution to the guest.
• Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.
• Comply with Health & Safety, Emergency Management, the Disaster manual, Fire procedures and regulations, taking part in the fire team when and where directed.
• Report problems with hotel systems, hardware or facilities to the appropriate parties and follow-up to ensure that corrective action has been taken.
• Adhere by the hotel’s policies and procedures, Hilton code of business conduct, the hotel’s team member handbook, security and emergency policies and procedures.

What are we looking for?

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

• Minimum of 3 years in supervisory positions in the Housekeeping department.
• Possess strong training, leadership and people management skills.
• Guest oriented and able to confidently build and exceed service standards.
• Strong interpersonal skills and possess an attention to details.
• Possess quality improvement skills.
• Good knowledge of all housekeeping areas, i.e. guest floor areas.
• Actively listen to others and build on good ideas.
• Effectively understand and utilize resources.

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!

Holiday Inn Singapore Atrium

More than an iconic place to stay, Holiday Inn Hotels are a place to be in the moment–gathered to celebrate with family, laughing with friends, sharing a meal with the team, or just for some well-deserved me-time. No matter the reason you travel, when you’re here, you’re right where you’re meant to be.

Job Description

Join us as a Junior Sous Chef in Holiday Inn Singapore Atrium!

Assist in the management of Kitchen Operations including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge

Main Responsibilities include:

• Participate in the planning and costing of menus

• Supervise and train colleagues within the assigned section

• Regularly communicates with staff and maintains good relations

• Works with Sous Chef, Executive Sous Chef and Executive Chef to ensure the departmental performance of staff is productive.

• Develop and write standard recipes, Develop new dishes and products

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly

• Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation

• Act on any guest feedback and provide any service recovery where required.

• Maintain personal hygiene, hygienic kitchen, Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines

Requirements:

• 1-2 years’ experience in a similar capacity in hospitality industry.

• Obtained food service permit or food handler certifications required by local government agency.

Employee Benefits:

• Competitive remuneration that commensurate with skills and knowledge.

• Health and dental insurance.

• Birthday off / Duty meal / Laundry

• Training and Development Opportunities.

• Up to 50% F&B discount at IHG Hotels selected restaurants.

• Special employee hotel accommodation rates at all IHG Hotels worldwide

What we offer:

In return for your hard work, you can look forward to a highly competitive salary and benefits package – What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

So whoever you are, whatever you love doing, if you’re ready to make the move to a great new career opportunity, we’ll make sure you’ll have Room to be yourself. Find out more by going to careers.ihg.com [link removed]

Creative Eateries Pte Ltd

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

Job Description

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

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

• Follows proper handling and right temperature of all food products

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

• To conduct staff training when new products are launched

• Ensure effective communication and collaboration between the departments

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

• Any Ad-hoc duties assigned

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Creative Eateries Pte Ltd

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

Job Description

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

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

• Assisting in the planning and development of menus and recipes

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

• Ensure quality control and presentation of the food

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

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Creative Eateries Pte Ltd

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

Job Description

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

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

• Assisting in the planning and development of menus and recipes

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

• Ensure quality control and presentation of the food

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

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

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91834574 for more information

Accor Asia Corporate Offices

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.At Accor we believe that there is a place for everyone in the same way that our brands cater to all of our guests. That’s why we offer the greatest career opportunities, customer service skill training and the chance to work in the most diverse locations in the hotel, resort and hospitality industry.Every day we strive to make our guests Feel Welcome and our people Feel Valued.

Job Description

SHA XIAN XIAO CHI PTE. LTD.

Job Description

Job Purpose:

Oversees an outlet's kitchen by managing other members of the food preparation team, deciding what dishes to serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, but more often will be involved in cooking specialty dishes.

Duties:

• In-charge of menu planning, product research & development and maintenance of kitchen equipment
• Oversee Food presentation
• Prepare sufficient food based on the menu planned
• Check stock inventory and work with Managers on the ordering of goods/ raw materials
• Ensure that the food served to customers is of a consistently high quality and that it meets the company standards
• Enforce food hygiene and workplace safety awareness in the kitchen
• Assist the junior chefs and managers in operating the kitchen within the budgetary criteria whilst meeting the company standards
• Involve in training new chef / cook / Kitchen assistant
• Supervise and provide guidance to junior kitchen staff in order to ensure that the work performance is within expectation
• Ensure that any additional standards that wish to be implemented throughout the season are integrated efficiently and timely within the wider kitchen team
• Administrative duties (eg Prep list, Kitchen reports, Assist with emails regarding menu, kitchen operations)
• Perform other reasonable job duties as requested by Superior

Skills/Qualifications:

• Minimum 3 years of relevant experience as Chef
• Experience in Sha XIan Chinese Cuisine will be an advantage
• Possessed experience in kitchen management
• Leadership
• Team player
• Good people management skills

COMO Lifestyle Pte Ltd

A unique lifestyle destination aims to bring together a community inspired by fashion, food, directional design and new concepts.

Job Description

• Assists the Executive Chef and Sous Chef in the daily duties and responsibilities.
• Assists in scheduling and coordination of work and other kitchen staff in the absence of the Chef.
• Verifies the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Enforces controls to minimize food and supply waste and pilferage.
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency of quality and costs.
• Co-prepares annual, monthly and weekly budget for food, labor and other costs.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Work hand in hand with restaurant managers to assure that food production consistently exceeds the expectations of guests.
• Enforces and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Interacts with guests from time to time to establish positive relationship.
• Support safe work habits and a safe working environment at all times.

Requirements:

- Minimum 4 years kitchen experience in Pastry & Bakery

- Certificate in culinary is a plus

- Well converse in English.

- Good knowledge in the use of various cooking methods, ingredients, equipment and processes

- Ability to multitask and work efficiently under pressure.

- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

Marriott International

Job Description

NUVE WAREHOUSE PTE. LTD.

Job Description

Profile

Job Title               : Head Chef – The Wrehouse Hotel

Department       : Po Restaurant & Event

Work Location : The Wrehouse Hotel 320 Havelock Road Singapore 168628

BrandContext – The Warehouse Hotel

The Warehouse Hotel is a design-led heritage hotel housed in a restored godown along the Singapore River. Our culinary philosophy celebrates modern interpretations of Asian and Western flavours, guided by seasonality, craftsmanship, and storytelling. Food at The Warehouse Hotel is an extension of our identity — thoughtful, understated, and quietly confident.

Position Summary

The Head Chef is the culinary custodian of The Warehouse Hotel, responsible for shaping and executing the hotel’s overall food philosophy. Beyond leading Po Restaurant, the Head Chef supports the hotel’s wider F&B experience, including guest events, lobby bar bar bites, and in-room dining, ensuring each menu reflects the hotel’s brand DNA and delivers a refined yet approachable experience.

This role requires a chef who is both creative and operationally strong, capable of translating the hotel’s narrative into memorable dining moments across multiple platforms.

Key Responsibilities

Culinary Vision & Brand Alignment

               •             Lead the culinary direction of The Warehouse Hotel in line with its heritage-driven, contemporary positioning

               •             Develop menus that are produce-led, seasonally relevant, and reflective of the hotel’s understated sophistication

               •             Ensure consistency of food quality, presentation, and storytelling across all dining formats

Po Restaurant Leadership

               •             Oversee all kitchen operations at Po Restaurant, maintaining high culinary standards and service efficiency

               •             Curate and evolve Po’s menu in collaboration with the F&B Director and restaurant leadership

               •             Work closely with front-of-house teams to deliver a seamless guest experience

Hotel Events & Bespoke Dining

               •             Design and execute bespoke menusfor private events, corporate functions, weddings, and special guest requests

               •             Collaborate with the sales and events teams to translate guest needs into well-executed culinary offerings

               •             Ensure scalability, quality, and consistency across all event-related food service

Lobby Bar & In-Room Dining

               •             Conceptualize and develop lobby bar bar bites that complement the bar’s beverage and cocktail program

               •             Create and manage a room service / in-room dining menu that balances comfort, creativity, and operational efficiency

               •             Regularly review menus to ensure relevance, profitability, and ease of execution

Kitchen Operations & Team Leadership

               •             Lead, mentor, and develop the kitchen team across all outlets

               •             Foster a culture of professionalism, collaboration, and continuous improvement

               •             Oversee manpower planning, scheduling, and staff training

Financial & Operational Control

               •             Manage food costs, inventory, procurement, and waste control in line with budget objectives

               •             Work closely with the F&B Director on forecasting, menu pricing, and costoptimisation

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

Guest Experience & Continuous Improvement

               •             Monitor guest feedback and proactively refine menus and execution

               •             Participate in tastings, menu presentations, and brand-led culinary initiatives

               •             Represent the hotel’s culinary identity during media engagements or special events when required

Requirements & Experience

               •             Minimum 8–10 years of professional culinary experience, with at least 3–5 years in a Head Chef or Senior Sous Chef role

               •             Strong experience in boutique hotels, design-led restaurants, or modern dining concepts

               •             Proven ability to manage multiple menus and service formats concurrently

               •             Strong leadership and people management skills

               •             Solid understanding of food safety regulations and cost control

Personal Attributes                •             Creative yet disciplined; innovative without compromising consistency

               •             Strong sense of ownership and pride in craft

               •             Calm, organised, and decisive under pressure

               •             Deep appreciation for storytelling through food

Pan Pacific Hotels Group

Pan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia’s most established hotel and property companies with an outstanding portfolio of investment and development properties. Based in Singapore, Pan Pacific Hotels Group owns and/or manages over 35 hotels, resorts and serviced suites with over 11,000 rooms including those under development in Asia, Europe, Oceania and North America. The Group comprises three acclaimed brands: Pan Pacific, PARKROYAL COLLECTION and PARKROYAL.

Job Description

Singapore

Pan Pacific Singapore

Spa & Fitness

Nestled between the bustling city and the vibrant Marina Bay, Pan Pacific Singapore presents spectacular views, modern business amenities and delightful dining experiences at our award-winning restaurants.

The hotel's strategic location at the gateway to the Central Business District provides easy access for business travellers, and at the same time offers a wide array of sightseeing, retail and entertainment options in the vicinity.

Indulge in the luxury of 790 rooms and suites, backed by modern technology, wireless Internet and sweeping panoramas of Marina Bay.

The hotel offers a superlative range of meeting facilities comprising 24 meeting rooms totaling 2,842 sqm (26,716 sqf) of meeting floor space, including spacious rooms with natural daylight, incorporating latest technology, supported by a dedicated team.

Discover the invigorating energy of one of Southeast Asia’s most dynamic cities from the indulgent comfort of Pan Pacific Singapore

The Role

We are looking for a Lifestyle Manager. You will oversee the operations at St Gregory Spa & poolside and play a pivotal role by implementing strategies to achieve operational and financial performance targets with a consistent delivery of memorable lifestyle experiences. If you are an organized, detail-oriented individual with a passion for delivering excellent and memorable guest experiences, we want you to be part of our growing team.

Job Description:

• Prepare, implement and update business and marketing plans.

• Manage the financial budget, control costs and prepare revenue and expense reports for hotel management.

• Ensure the operating procedures and policies manuals for all Lifestyle outlets are developed, implemented and updated as required.

• Manage daily spa & pool operations and liaise with relevant department heads to ensure cleanliness, maintenance and service standards are upheld.

• Manage client feedback and utilize as a motivational training tool and coaching platform.

• Reference and abide by the hotel’s Standard Operating Procedures, Policies & Forms Manuals.

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

Talent Profile

• Bachelor’s Degree in Lifestyle, Wellness, or Spa Management from a recognized institution.

• Minimum 2 years in a similar role in a 5-star hotel or 5 years in spa management.

• Internationally recognized qualifications in massage therapy or related treatments.

• Strong leadership skills with ability to manage and motivate a diverse team.

• Excellent communication and problem-solving skills; calm under pressure.

• Proven ability to drive retail sales and achieve business objectives.

• Energetic, proactive, and committed to delivering exceptional guest experiences.

• Candidates with less experience may be considered for the Assistant Lifestyle Manager position

How to Apply

Please write in with your detailed resume and email us at careers.ppsin@panpacific.com

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

Marriott International

Job Description

GP Hotel Management Pte. Ltd.

Global Premium Hotels Limited (GPHL) is one of the largest Singapore-owned hospitality companies, owning and operating 25 hotels across five brands. Our hotels include Mercure Singapore Tyrwhitt, ibis Styles Singapore Albert, Handwritten Collection, 14 ibis budget hotels in Singapore and 8 Fragrance hotels.

Job Description

If you fancy a cool, easy-going atmosphere full of dynamic and spirited individuals, you are at the right place.

We are on the lookout for passionate, optimistic and fun-loving people to join our big family of Wonderful People.

With our wide array of hotels and brands, there are countless opportunities and exposure to work in different stories. You will be immersed with prospects in career and learning development, employee recognition, mentorship and benefits even when you travel.

Job Details (Here’s what you can expect!)

• You get to work primarily in 1 of our 25 hotels in Singapore

• 5 days’ work week

• Mobile and Duty meal allowance

• Attractive incentives and bonus

• Staff rates at Accor hotels in Singapore and worldwide

• Birthday leave

Responsibilities

• Lead and manage front office operations to ensure adherence to organisational standards and procedures

• Supervise the front office team’s service performance in response to guests' needs and requests to ensure guest satisfaction. Manage service recovery for escalated guests' concerns and feedback

• Ensure compliance with data protection regulations and security procedures for guest registration and payment transaction

• Monitor room inventory closely and ensure effective utilisation of rooms

• Organise and supervise the day-to-day housekeeping operations to ensure rooms and public areas are well-maintained

• Ensure workplace safety and security for staff and guests through compliance and prevention management. Manage emergency situations

• Identify and resolve deviations and irregularities in operations

• Plan manpower allocation and ensure smooth operations

• Provide coaching and guidance to improve staff work performance

• Review systems and processes for workflow and productivity improvement

Requirements

• Minimum 2 years of managerial experience in the hotel industry

• Passionate in delivering exceptional level of guest service

• Strong communication and problem-solving skills

• Works well under pressure in a fast-paced environment

• People-centric, outgoing, independent, and resilient

• Able to work shifts, including on weekends and public holidays

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 Junior Sous/ Sous Chef for our Central Kitchen. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibilities:

• Assist Head Chefs with creation and preparation.

• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.

• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes

• Check that quantity and quality of items ordered are received and stored in proper condition.

• Ensuring highest quality of food served in the appropriate time frame.

• Responsible for food and menu planning, organizing event menu, food costing and quality control.

• Other ad-hoc duties as requested.

Job Requirements:

• Candidate must possess at least 4 to 5 years relevant experience in cuisines;

• Must have completed Basic Food Hygiene course;

• Possess a strong sense of initiative;

• Manage and maintain sanitation and hygiene standards;

• Willing to learn and adapt to various line positions with locations;

• Willing to work on weekends and public holidays.

AlwaysHired Pte. Ltd.

Job Description

Job Overview:
We are looking for an experienced Central Kitchen Executive Chef to lead and manage large-scale culinary operations supporting multiple outlets. This role oversees menu standardisation, production workflow, food quality, food safety, team leadership, and R&D to ensure consistency, efficiency, and high standards across all outlets.

Responsibilities:

• Lead daily operations of the central kitchen supporting multiple outlets.

• Develop, standardise, and improve recipes to ensure consistency and cost control.

• Plan and manage production based on outlet demand and forecasts.

• Oversee food quality, hygiene, HACCP, and regulatory compliance.

• Supervise cooking, portioning, packaging, storage, and distribution processes.

• Drive R&D for new products, sauces, and menu innovation.

• Manage kitchen team performance, training, and rostering.

• Control food cost, inventory, and minimise wastage.

• Work closely with operations, warehouse, logistics, and outlet teams.

Requirements:

• Diploma or Degree in Culinary Arts or related field.

• Minimum 5–8 years of culinary experience, including leadership roles.

• Experience in central kitchen or large-scale production is highly preferred.

• Strong knowledge of food safety, HACCP, and kitchen operations.

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

• Hands-on, organised, and able to work in a fast-paced environment.

Interested candidates please apply online or send your latest CV to alex.fong@AlwaysHired.com.sg

AlwaysHired Pte Ltd

Reg No: R1549345

EA: 24C2293

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

Hilton Hotel

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 Food & Beverage Manager has the key responsibility of ensuring that all Food & Beverage outlets, Conference and Banqueting operations are managed as successful independent profit centers, ensuring maximum guest satisfaction and consistency in line with Hilton International standards. This role will achieve these through the key strategies of planning, controlling, organizing and marketing. 

What will I be doing?  

As the Food & Beverage Manager, you will be responsible for performing the following tasks to the highest standards: 

• Ensure that each food and beverage outlet and conference and banqueting event is managed in line with key service standards and specified profit margins as an independent profit centre. 

• Ensure that each outlet is managed by a management team (Restaurant Manager / Head Chef) who are totally accountable for the profitability and service standards achieved. 

• Coordinate the formulation of the annual operating budget in determining outlet projected revenues and expenses, manning, operating equipment and FF&E requirements in line with the annual business plans, supported by key marketing plans as well as revenue driven initiatives.  

• Provide accurate and realistic forecasts and updates on anticipated changes in the business whenever appropriate. 

• Ensure that supplier liaison with the Purchasing Officer ensures maximum support with regards to sponsorship, marketing and pricing initiatives. 

• Monitor all costs and recommend measures to control them. 

• Ensure that the department operational budget is strictly adhered to. 

• Ensure that all outlets and banquets are managed efficiently according to the established concept statements. 

• Closely monitor productivity levels through productivity schedules in each outlet and take immediate corrective action if necessary. 

• Monitor and control vacation planning for the department. 

• Monitor, control and minimize overtime for the department. 

• Ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the departmental operations manual. 

• Maintain and amend where appropriate all SOPs in line with company brand standards and outlet requirements.   

• Work with the Outlet Managers, Banquet Service Managers and all respective Chef de Cuisines to take corrective action where necessary. 

• Handle all guest complaints, requests and enquiries on food, beverages and services, adhering to established and clearly defined procedures and protocols. 

• Take personal responsibility for maintaining and revising the policies and procedures manual associated with the department and inter dependent departments to ensure no ambiguity.   

• Establish a rapport with guests. maintaining good customer relationship. 

• Coordinate the formulation of the annual marketing plan to establish a list of marketing activities in line with the annual business plan, supported by appropriate advertising and promotion budgets from suppliers. 

• Ensure that all Food & Beverage forms and reports are completed and forwarded to the relevant office in a professional and timely manner. 

• Conduct monthly departmental meetings and daily operations briefings with Outlet Managers. 

• Maintain good working relationships with colleagues and all other departments. 

• Have complete understanding of the team member handbook and ensure that team members adhere to the regulations contained within. 

• Train and develop Outlet Managers so that they are able to operate independently within their own profit centres. 

• Ensure that each Outlet Manager plans and implements effective training programs for their team members with the Training Manager and Departmental Trainers. 

• Develop F&B marketing activities and promotions in close cooperation with Outlet Managers, the Executive Chef and the Marketing Communications Manager. 

• Conduct annual PDR for direct reports and ensure process is followed through by all Outlet Managers. 

• Ensure that all team members report for duty punctually wearing the correct uniform and name badge at all times. 

• Have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety. 

• Be the key person in driving the hotel’s Food Safety Management System (FSMS). 

• Ensure that one of the key responsibilities of all direct reports is to focus on the 9 high risk policies as well as to give Health and Safety compliance top priority. 

• Ensure that full compliance is maintained in all aspects of Health and Safety within the hotel and any identified shortfalls are addressed with due priority. 

• Assist in the building of an efficient team of team members by taking an active interest in their welfare, safety and development. 

• Ensure that all team members provide courteous and professional service at all times. 

• Assist in the training of team members ensuring that they have the necessary skills to perform their duties with maximum efficiency.  

• Ensure that all team members have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety. 

• Carry out bi-yearly inventory of operating equipment. 

• Adhere to the hotel’s security and emergency policies and procedures. 

• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. 

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

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

What are we looking for? 

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

• 5-8 years as Head of Food & Beverage in a 4 / 5-star category hotel or individual restaurants with high standards. 

• Good command in English, both verbal and written to meet business needs.  

• Working knowledge of mathematics. 

• Familiar with computer systems. 

• Relevant knowledge of food and beverage. 

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

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

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

• Knowledgeable of Food & Beverage and Conference & Banqueting operations and skills. 

• Strong leadership, people management and training skills. 

• Guest oriented and able to confidently build and exceed service standards. 

• Thorough knowledge of services, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings. 

• Strong interpersonal skills and attention to details. 

• Key strengths (under the 9 competencies) in people management communication and planning.  

• Thorough knowledge of food and beverage operations including food, beverages, supervisory aspects, service techniques, and guest interaction. 

• Considerable skill in math and algebraic equations using percentages. 

• Able to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect. 

• Able to work under pressure and deal with stressful situations during busy periods. 

• Able to walk, stand, and /or bend continuously to perform essential job functions. 

What will it be like to work for Hilton? 

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

Hilton Hotel

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.  

A Director of Operations oversees and directs all aspects of the hotel operational departments which includes, Front Desk Service, Food & Beverage / Kitchen, Housekeeping, Engineering, Security, Fitness Centre and other relevant operating departments. This role ensures that these departments are well run by focusing on maximizing revenues and profits, minimizing operating costs, implementing and following up on service standards and team members’ trainings. He / she ensures the highest levels of customer satisfaction.  

What will I be doing? 

As the Director of Operations, you will be responsible for performing the following tasks to the highest standards: 

• Support the overall strategic management of the hotel by establishing effective working relationships with senior colleagues, in particular, the GM, DBD, FC & HRD. 
• In-charge of Front Office, Housekeeping, Security, Engineering, Food and Beverage, Kitchen and Recreation as well as Food Safety. 
• Actively participate in the key management issues in the property (Capital projects, refurbishment, training, customer service). 
• Train and implement Hilton standards and related departmental regulations. 
• Conduct routine inspections of all areas of the hotel to ensure that the hotel’s hardware and software are in optimum condition. 
• Make a detailed and reasonable cost control plan to control operating costs of each department to maximize operating profit without compromising Hilton standards, safety procedures and guest experience.  
• Analyze costs on a monthly basis and prepare action plans for cost per occupied room, food cost, beverage costs, payroll including overtime and other expenses such as for out-sourced labor or services. 
• Manage all direct reports professionally, encouraging good teamwork and operations. 
• Make or approve appropriate annual / quarterly / monthly budgets, targets and work plans for each direct report 
• Conduct regular Operations meetings including all direct reports. 
• Supervise team members’ performance and grooming daily. 
• Ensure that duty rosters are based on the needs of the hotel and are compliant with labor laws. 
• Ensure that hotel and direct reports achieve all key targets including but not limited to revenue, profit, SALT, QA, turnover, etc. 
• Work with the DBD and F&B Managers to ensure that all aspects of F&B is operating cost effectively (menu presentations / menu / pricing / promotions and ongoing activities). 
• Assist the DBD in establishing (with C&C Sales) an efficient and competitive C&C strategy and pricing. 
• Supervise and head all hotel activities, such as celebrations, decorations, communication and coordination with conference organizers, etc. 
• Evaluate competitors’ products and price policies twice a year. 
• Ensure that VIP guests receive the care and service they deserve every day. 
• Adhere to the hotel’s security and emergency policies and procedures. 
• Assist the General Manager in all activities and functions related to the daily operations of the hotel.  
• Complete relevant tasks assigned by the General Manager. 
• Acting deputy in the General Manager’s absence. 
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. 
• Carry out any other reasonable duties and responsibilities as assigned. 

What are we looking for? 

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

• Hospitality: Passionate about delivering exceptional guest experiences. 
• Integrity: Do the right thing, all the time. 
• Leadership: Strive to be leader in our industry and in our communities. 
• Teamwork: A team player in everything you do. 
• Ownership: Take ownership of your actions and decisions. 
• Now: Operate with a sense of urgency and discipline. 
• College degree or equivalent. 
• At least 3 years of relevant experience. 
• Experienced in the Hospitality, Travel or Leisure industry management. 
• Proficient in English and Chinese to meet business needs. 
• Proficient in Microsoft Office. 
• Strong commercial acumen. 
• Resourceful, creative and able to maintain flexibility. 
• Experience in F&B and Rooms Management preferred. 

What will it be like to work for Hilton? 

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

Hilton Hotel

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 Food & Beverage Sales Manager handles the business of each Food & Beverage outlets in house. He / she implements all sales activities and maximizes business opportunities in his / her specific area of responsibility, under the general guidance and supervision of the Director of Food & Beverage / Food & Beverage Manager and in coordination with the Director of Operations. This role builds and maintains a quality database to broaden market reach and generate customer loyalty, creating awareness and build restaurants’ reputation in the local market. 

What will I be doing?  

As the Food & Beverage Sales Manager, you will be responsible for performing the following tasks to the highest standards: 

• Implement all sales action plans related to the respective market with supervision under the Director of F&B / F&B Manager.  

• Ensure that the invoicing effectively corresponds to all services agreed upon and rendered. 

• Maximize F&B revenue through each upselling opportunity whenever possible.  

• Promote the hotel as often as possible through entertaining, conducting site inspections, and presentations of the hotel, etc. 

• Pay visits to former, existing and potential clients in view of entering into contracts with them, especially commercial accounts. 

• Organize regular visits in accordance to a predetermined plan and maintain good relationship with customers. 

• Meet and accompany any top key accounts, VIP guests upon arrival to ensure satisfaction.  

• Provide after-sales service and in particular, ensure that all guests’ complaints are taken seriously and discussed with the respective departments if necessary. 

• Keep well informed on the operations of all outlets especially in key departments. 

• Keep a record on former, existing, potential F&B guests and make a profile of them by using the guest database tool. 

• Prepare a tentative monthly schedule to record all sales and other related actives for the preceding month. 

• Approach guests in each F&B outlet and executive lounge on a daily basis, specifically targeting certain guests.  

• Collect guest feedback and organize coordination meeting with the F&B team for sharing and improvement purpose on a weekly basis or whenever necessary.  

• Obtain and familiarize with all market information by using the competitor awareness tool, especially for key F&B competitors’ production and related promotions, reporting to the Director of F&B / F&B Manager in a timely manner.  

• Maintain a high level of exposure for the hotel in major market areas through sales calls or joint sales calls, fax, and written communications.  

• Record all daily sales calls. 

• Submit production reports on your list of accounts on a monthly basis. 

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

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

What are we looking for? 

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

• College or related degree. 

• Minimum 1 year of experience in a related field. 

• Proficient in English to meet business needs. 

• Familiar with the operation and application of the hotel’s computer / data processing system. 

What will it be like to work for Hilton? 

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

Capella Bangkok

Job Description

Hilton Hotel

Job Description

Welcome to Waldorf Astoria Bangkok!

The Property

The Waldorf Astoria Bangkok is a luxury hotel situated on the ultra modern Magnolia Ratchadamri Boulevard in the heart of Bangkok. The BTS Skytrain is nearby and the property is within 25 minutes of the Grand Palace, Temple of the Emerald Buddha and the Chatuchak Weekend Market. 

This is a 171 room and suites property, with 5 gorgeous F&B outlets, including a rooftop restaurant and 2 bars, an indulgent wellness spa, outdoor infinity pool and elegant meeting and wedding venues

The Role

As the Hotel Manager of Waldorf Astoria Bangkok, you will be the custodian of our brand’s legacy and pillars: a refined haven for our guests, sincerely elegant service, and unforgettable experiences. You will be responsible for overseeing the daily operations of the hotel, lead a team of executives, inspiring a culture of excellence, and a guest experience that embodies our brand’s promise. 

Your eye for detail and passion for hospitality elevate every aspect of the guest journey. You lead with intent, ensuring experiences are elevated and emotionally resonant. Data-driven insights and guest engagement metrics inform your decisions, while brand pillars guide your actions  

Financially astute, you will support budget management process and adapt to evolving conditions with agility. You ensure compliance with quality and brand standards, while proactively implementing initiatives that enhance guest satisfaction and protect our reputation. 

Above all, you are a visionary leader. You foster a workplace where Team Members feel empowered to grow, contribute and live the values of Hilton - the company recognized as the World’s Best Workplace by Great Place to Work and Fortune. Through your leadership, Waldorf Astoria becomes not just a place to work, but a place to belong. 

What You Bring to Waldorf Astoria Hotels & Resorts

• Luxury Director of Operations or Hotel Manager experience in key city locations with a strong F&B background

• Proven experience in Bangkok’s luxury market with the readiness for complexity and repositioning

• Experience in aligning operations with Forbes International Luxury standards – strong ability to elevate service culture, drive guest engagement and experiential differentiation at the property

• Outstanding communication, negotiation skills and stakeholder management expertise

• Leadership expertise and development, including exceptional levels of team member engagement

• Demonstrated ability to translate brand into experiences for guests and team members alike

About Waldorf Astoria Hotels & Resorts 

Waldorf Astoria Hotels & Resorts is built on a legacy of excellence. Our story began on Fifth Avenue in New York in 1893 and continued with the opening of Waldorf Astoria New York on Park Avenue in 1931, a hotel Conrad Hilton famously called “The Greatest of Them All.” What was once the world’s most iconic hotel is now a collection of landmark properties in the world’s most sought-after destinations. We are proud of a heritage defined by firsts, and a brand that continues to shape the future of luxury hospitality. 

Waldorf Astoria is designed to resonate with a guest we call the Prestigious Connoisseur. These guests are fluent in luxury, with a refined eye for design, detail, and service. They see travel as a way to deepen personal connection and seek experiences that are seamless, authentic, and elevated. Many are executives, entrepreneurs, or business owners who value discretion, precision, and beauty in equal measure. 

At Waldorf Astoria, we define effortless luxury — rooted in elegant service and brought to life through unforgettable experiences. We believe true luxury should make you feel at ease. It should never feel like a performance. 

Our brand is anchored by three brand pillars: refined haven, sincerely elegant service, and unforgettable experiences. As General Manager, your role is to bring these pillars to life across every touchpoint, guiding your team to deliver on our brand’s promise of excellence. 

About Hilton  

Hilton is a leading global hospitality company with a portfolio of 24 world-class brands comprising more than 8,800 properties and nearly 1.3 million rooms, in 139 countries and territories.

We have great momentum with 13 of our 24 brands present in APAC – all of our brands are unified by our promise to deliver the most reliable and friendly stays to our guests. 

The possibilities are endless with a career at Hilton, the #1 World’s Best Workplace as awarded by Great Place to Work & Fortune. Review current Hilton Hotels & Resorts business updates here.

Reignwood Holding Co., Ltd.

Job Description

Responsibility :

• Manage day-to-day operations to ensure efficiency and high standards.

• Oversee food preparation, presentation, and service quality.

• Recruit, train, and develop staff to deliver excellent service.

• Create staff schedules and monitor performance.

• Foster a positive work environment and resolve conflicts.

• Ensure customer satisfaction and handle complaints professionally.

• Maintain a welcoming atmosphere and uphold brand standards.

• Prepare and manage budgets, monitor expenses, and control costs.

• Analyze sales reports and implement strategies to increase revenue.

• Ensure accurate cash handling and POS operations.

• Monitor stock levels and coordinate with suppliers for timely replenishment.

• Reduce waste and maintain cost efficiency.

• Ensure adherence to health, safety, and hygiene regulations.

• Maintain compliance with company policies and local laws.
  

Qualifications & Skills:

• Bachelor’s degree in Hospitality Management or related field (preferred).

• Minimum 3–5 years of experience in restaurant or hospitality management.

• Strong leadership, organizational, and problem-solving skills.

• Excellent communication and interpersonal abilities.

• Knowledge of financial management and inventory control.

• Proficiency in POS systems and MS Office.

URBANA ESTATE CO., LTD.

URGENTLY REQUIRED !!!

Job Description

Job Qualification 
- Bachelor's degree or equivalent required.
- A Minimum 3 years of experience in resident manager/hotel manager/Assistant general manager or related hospitality fields.
- Experience in hotel and service apartment is a plus 
- Excellent interpersonal and communication skills
- Leadership and management skills with ability to motivate staff
- Organized with a positive attitude, hardworking, professional, and enjoys working in a team environment.
- Strong organizational skills, attention to detail, ability to work under pressure including emergency situations and to prioritize tasks.
- Be able to work flexible working hours (including some weekends)
- Good computer  skill in MS office and google drive

Veda Siam

Job Description

About the role

We are seeking an experienced Bar Manager to join our dynamic team at Veda Siam in Phuket. As Bar Manager, you will be responsible for overseeing the day-to-day operations of our busy bar, ensuring exceptional customer service and maintaining a high-quality beverage program. This is a full-time position, offering the opportunity to work in the vibrant hospitality industry on the beautiful island of Phuket (Chalong).

What you'll be doing

1. Manage the bar team, including scheduling, training, and performance reviews

2. Develop and implement creative cocktail menus to showcase our premium spirits and liquors

3. Maintain inventory, order supplies, and manage the bar's budget

4. Ensure compliance with all relevant liquor licensing and health and safety regulations

5. Foster a positive and welcoming atmosphere for our guests

6. Provide exceptional customer service and handle any customer queries or concerns

7. Collaborate with the food and events teams to create unique beverage pairings and experiences

What we're looking for

1. Minimum 3 years of experience in a Bar Manager or similar role within the hospitality industry

2. Strong knowledge of cocktail recipes, bartending techniques, and beverage trends

3. Excellent customer service skills and the ability to lead and motivate a team

4. Proficient in inventory management and budget control

5. Passion for the hospitality industry and a commitment to delivering exceptional experiences

6. Fluency in English, with the ability to communicate effectively with both staff and customers

7. Flexible and adaptable to work in a fast-paced, dynamic environment

What we offer

At Veda Siam, we are committed to providing our employees with a rewarding and fulfilling work experience. In addition to a competitive salary, we offer a range of benefits, including:

1. Comprehensive health and wellness package

2. Opportunities for professional development and career advancement

3. A dynamic and supportive work culture with a focus on work-life balance

About us

Veda Siam is a leading hospitality group in Thailand, known for our exceptional service, innovative dining concepts, and stunning properties. With a portfolio of luxury resorts, restaurants, and bars across Phuket and other popular destinations, we are dedicated to providing our guests with unforgettable experiences. As a forward-thinking and employee-centric organisation, we are committed to investing in our team and fostering a culture of growth and collaboration.

If you are passionate about the hospitality industry and excited to join a dynamic and growing team, we encourage you to apply for this role now.

MANEERIN PROPERTY CO., LTD.

Job Description

Responsibilities

• Perform quantity take-off and prepare BOQ from construction drawings, specifications, and related documents.

• Prepare BOQ for building and infrastructure works (roads, drainage, electrical, water supply, external, and landscape) for low-rise housing projects.

• Collect, verify, and analyze cost data including material prices, labor, and subcontractor quotations.

• Analyze and compare supplier/subcontractor quotations to ensure competitive and reasonable pricing.

• Prepare project budgets and feasibility budgets for investment and project evaluation.

• Support budget control activities including cost monitoring, Variation Orders (VO), and cost deviation reports.

• Coordinate with design, engineering, purchasing, and site teams, with occasional site visits for accurate cost validation.

• Ensure alignment between drawings, BOQ, and site conditions for accurate cost planning.

• Prepare cost reports and summaries for management decision-making.

• Review BOQ/cost data prepared by junior staff and provide technical guidance.

• Maintain and improve cost databases, templates, and estimation standards.

• Participate in supplier/subcontractor evaluation regarding pricing and performance.
  

Qualifications

• Education: Bachelor’s or Master’s degree in Civil Engineering, Construction Management, or a related field

• Experience: Minimum 10 years of experience in construction.

• Industry Experience: Strong background in in preparing infrastructure BOQb and real estate development, particularly in land subdivision and residential projects

• Skills:

  • Strong leadership and team management in cost estimation.

  • Excellent coordination and communication skills.

  • High level of accuracy, analytical thinking, and cost evaluation capability.

Shop B

Job Description

We’re seeking a young and energetic experienced floor manager to join our team at Shop B .

You will ensure the smooth functioning of operations on the floor and maintain high standards of customer service. You will also supervise staff, ensure customer needs are met, and improve operational processes to meet company standards. You will act as a key point of contact between the management and floor-level employees, making sure that the business operates smoothly.

• Overseeing and managing daily floor operations to ensure efficiency and high-quality service.

• Leading, training, and motivating the floor staff, ensuring all team members perform their duties effectively.

• Ensuring the operational procedures and company policies are consistently followed.

• Monitoring inventory levels, stock availability, and merchandise display to optimise sales and operations.

• Addressing customer queries, complaints, and issues promptly, maintaining high customer satisfaction.

• Ensuring the workplace meets health and safety regulations and maintains a clean and organised environment.

• Setting performance targets for staff and ensuring they are met.

• Implementing new procedures or guidelines as directed by management.

• Ensure proper handling of cash transactions and reconcile daily sales reports.

• Communicate with suppliers or service providers for any floor-related requirements.

• Maintain regular communication with management to provide updates on floor activities.

Requirements:

• 3+ years of proven experience as a Floor Manager, Store Manager, or in a managerial or supervisory role within a retail, hospitality, or service environment.

• Proficiency in handling operational tasks, including inventory management and staff scheduling.

• Proficiency in using inventory management or retail management software systems.

• Knowledge of staff training and development techniques to build a high-performing team.

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

• Excellent communication and interpersonal skills, with a customer-oriented approach.

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

• Ability to work flexible hours, including weekends and holidays.

Jia Group Holdings Limited

Job Description

About the role

As the Head Sommelier at Louise, a restaurant within the Jia Group Holdings Limited portfolio, you will play a pivotal role in curating and managing the restaurant's wine programmer. Based in the vibrant Central district of Hong Kong, this full-time role is responsible for ensuring an exceptional wine guest experience that aligns with the restaurant's premium dining offering.

What you'll be doing

• Responsible of the beverage department, leading a team to deliver exceptional customer service.

• Maximize the beverage profit by a direct and indirect marketing and develop the good reputation and ethics of the restaurant.

• To secure current service are up to standard

• To ensure regular stocktaking of all operating equipment at specified intervals

• To hold regular training sessions to train and develop staff’s skills and knowledge about wine and spirit

• Attend wine tastings and develop relationships with vendors

• Sourcing different product and being adviser about the price and menu

• Design and implement wine promotions / wine tasting event

• Monitor and replenish inventory of wine cellar, equipment, and glassware.

What You Need

• Self-motivated and have passion in food and beverage industry

• Customer-oriented with problem-solving and multi-tasking skills

• Good initiative, teamwork and interpersonal skill

• Good time management skill and willingness to work flexible shifts and hours

• Minimum 5-year experience in F&B or hotel industry

• Strong wine knowledge and stock control and ability to develop and implement wine activities

• Good command of written & spoken English & French is a big plus

• Strong experience in host the event / wine tasting event

• Experience in Head Sommelier

• Experience in Michelin restaurant is preferred

• Take initiative and service orientated

• Academics qualifications in WSET or COS is a must

We Offer

• 2 days off per week

• 10 days Annual Leave

• Medical and Dental Insurance

• Staff Meals

• Staff Discount

• Competitive Salary

If you are interested to apply for the above positions, please click apply and share your resume with your CURRENT and EXPECTED salary with us.

People who are eligible to work in Hong Kong or have a valid Hong Kong work permit/visa will be considered for the above position. If you are passionate about hospitality and are looking for exciting new opportunities, then we want to hear from you!

We are an equal opportunity employer. Information provided will be treated in strict confidence and will only be used for recruitment-related purposes.

Tulsi indian restaurant O/B Balaji group Ltd

Job Description

Tulsi Group has an opening for an Restaurant Liaison Manager. We are seeking an Restaurant Liaison Manager in Hong Kong Location, who will be responsible for forming and maintaining connections with business clients to drive sales. Duties include meeting with clients in-person to discuss new products or services, resolving client issues with their employer’s products or services to preserve relationships and communicating with other departments about maximizing client experiences.

Duties and Responsibilities

Restaurant Liaison Managers build and maintain relationships with clients and partners. Give clients personalised advice, build rapport and provide quick responses to their inquiries. Analyse the company’s communication strategy, negotiations and contracts to identify trends that can improve organisational procedures.

• Build and improve relationships with customers, key suppliers and partners.

• Review company practices to ensure clients get maximum satisfaction from their purchases.

• Identify potential opportunities and inform the sales team to follow up.

• Educate and inform clients about the company’s products, services and special offers.

• Attend to client complaints and resolve issues promptly.

• Conduct customer satisfaction surveys and recommend ways of improving client satisfaction.

• Work with internal departments to ensure company meets clients’ expectations.

• Oversee customer relationship management system.

Tulsi indian restaurant O/B Balaji group Ltd

Job Description

Tulsi Group has an opening for Restaurant Manager, will be responsible for overseeing the daily operations of restaurant. Their duties include hiring and training restaurant staff based on company policies, supervising all areas of the restaurant to monitor activities and handle problems that arise and managing all areas of staffing, including scheduling employees.

Responsibilities include but are not limited to:

The goal of the Restaurant Manager is to keep restaurant operations running smoothly to create a positive atmosphere for customers. Common duties and responsibilities of a Restaurant Manager include:

• Recruiting, interviewing and training staff to follow restaurant procedures

• Maintaining safety and food quality standards

• Keeping customers happy, getting their feedback on the experience and handling complaints

• Organizing schedules, keeping track of employees’ hours and recording payroll data

• Ordering food, linens, gloves and other supplies while staying within budget limitations

• Supervising daily shift operations, including front- and back-of-house restaurant operations

• Controlling operational costs and identifying ways to cut waste

• Appraising staff performance and disciplining or retraining employees to correct poor performance

YES WE BUILD PTE LTD

Job Description

Job Description:
We are looking for a talented Head Chef specializing in Thai cuisine to lead our kitchen and deliver authentic Thai dishes. The ideal candidate will have experience managing a team and ensuring high-quality food standards.

Responsibilities:

• Prepare and cook authentic Thai dishes

• Supervise and manage kitchen staff

• Maintain kitchen hygiene and food safety standards

• Plan menus and manage inventory

• Train junior chefs and support staff

Requirements:

• Minimum 3–5 years of experience as a Thai chef

• Culinary diploma or equivalent certification preferred

• Strong leadership and team management skills

• Ability to work in a fast-paced environment

• Knowledge of Singapore food safety and hygiene standards is a plus

Naumi Hotels SG Pte Ltd

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

Job Description

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

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

Why Naumi?

• Be Part of a Global Vision: Contribute to a world class hospitality brand with properties in Australia, New Zealand, Singapore and United Arab Emirates.
• Creative and Collaborative Culture: Work in an environment that values bold ideas, teamwork and personal growth.
• Career Growth: Lead with impact, mentor talent and shape the future of luxury hospitality.
• Dynamic Work Environment: Thrive in a fast paced, innovative setting with opportunities to travel (10-25% if needed).

About the Role

As the Finance Manager, you will be a strategic partner in shaping Naumi’s financial success. You will oversee critical financial operations, drive process improvements and collaborate with global teams to ensure robust financial health and compliance. This role is perfect for a proactive leader passionate about hospitality, precision and innovation.

Key Responsibilities

• Strategic Financial Leadership: Develop and deliver insightful financial reports, including profit and loss statements, balance sheets, cash flow reports, rolling forecasts, KPI reports and trend analyses.
• Drive Efficiency & Innovation: Enhance internal controls, streamline processes, optimise revenue and costs and mitigate risks across all locations.
• Compliance & Audits: Lead annual statutory audits and periodic tax filings, ensure timely submissions to regulatory bodies and maintain compliance with local regulations.
• Contract & Asset Management: Oversee contract renewals, draft/review agreements and support property openings, terminations and renovations.
• System Expertise: Maintain and optimise the NetSuite financial system, ensuring seamless data management and compliance with global standards.
• Cross Functional Collaboration: Partner with Corporate Finance, Assets and other departments to manage invoicing, billings, receivables, payables and reconciliations.
• Team Leadership: Mentor and develop team members, creating a culture of integrity, accountability and continuous learning. Conduct performance reviews and build succession plans.
• Stay Ahead: Keep skills sharp through professional development, industry publications and networking.

Who You Are

• Qualified & Experienced: Hold a Degree in Accountancy/Finance, CPA or ACCA certification and 6-8 years of experience in hospitality or related industries, ideally with 2-3 years in external accounting firms. Regional experience in Australasia or the UAE is a plus.
• Strategic & Analytical: Expert in financial modelling, budgeting, forecasting and USALI. Strong grasp of compliance and internal controls.
• Tech Savvy: Proficient in MS Office; experience with NetSuite and Opera is highly desirable.
• Dynamic Leader: A self starter with excellent leadership, coaching and mentoring skills. You thrive in a fast paced environment and inspire teams to excel.
• Communicator: Exceptional presentation and collaboration skills, with a knack for working across functions and cultures.
• Ethical & Driven: Uphold high ethical standards and bring passion for continuous improvement.
• Flexible: Willing to travel (10-25%) and able to start on short notice (preferred).

Why Join Us?

At Naumi, you will work with a passionate, creative team dedicated to delivering unparalleled luxury experiences. This is your chance to grow your career, lead with impact and make a mark in global hospitality.

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

 Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.  

                                                                                    & 

Housed within the Flower Dome at Gardens by the Bay. Hortus tempts with a host of sharing plates that celebrate the bright, fresh flavours of the Mediterranean. Vibrant salads, dips and home baked breads are perfect for grazing alongside heartier mains, tagines and rustic dishes straight off our wood fire grill. Housemade cakes, tarts and pastries entice through the day.

Tasks & responsibilities

• Collaborate closely with the Executive Chef and Pastry Chef to design and execute a diverse pastry menu that aligns with the restaurant’s vision and policies.

• Oversee the daily operations of the pastry section, ensuring timely and efficient mise en place.

• Maintain the highest level of food presentation, quality, and standards across all dessert offerings.

• Manage the procurement of ingredients and supplies for pastry items, ensuring inventory accuracy and cost control.

• Monitor and manage food costs, budgeting, forecasting, and effective resource planning.

• Ensure compliance with hygiene and safety standards in the pastry section.

• Lead, supervise, and train the pastry team, fostering growth and development through knowledge transfer.

• Conduct market analysis and research to create new, innovative dessert recipes.

• Perform other duties as assigned, contributing to the overall success of the kitchen team.

Qualifications & experience

• Minimum with WSQ Certificate / Diploma in Pastry or equivalent.

• Proven experience as a Junior Pastry Sous Chef or in a similar role.

• In-depth knowledge of food safety, hygiene standards, and kitchen management.

• Strong organizational and leadership skills, with the ability to multitask in a fast-paced environment.

• Creativity and passion for developing innovative pastry recipes.

• Excellent communication and team management abilities

Benefits

• Competitive salary and benefits

• Opportunities for professional growth and development

• Employee discounts on food and beverages

• A supportive and creative work environment

• Staff meals provided for brunch and dinner

• Comprehensive Medical & Dental Insurance Coverage

• 5 days work week (Work-Life Balance) + Good Career Progression

EHL Campus (Singapore) Pte. Ltd.

EHL Group in a nutshell:

Job Description

Join us and shape the future of hospitality today!

EHL’s vibrant campuses are a unique hub where passionate students, distinguished academia and industry experts come together from over 120 countries with a common goal: to develop and spread hospitality knowledge, while supporting the continued growth of the industry.

We continuously strive to enhance the working environment and personal development opportunities for our 500+ staff and faculty, who count among the most recognized experts of their respective fields. Since its creation in 1893, EHL has been widely recognized by the industry and consistently ranks among the top hospitality management schools in the world. Everything we do is grounded in our values of excellence, family, respect, learning and innovation and we are committed to bringing them to life in tangible ways to our staff.

EHL Group in a nutshell:

• 2 campuses in Switzerland, 1 in Singapore.

• Diplomas ranging from professional certificates to master's degrees, including the best Bachelor's degree in hospitality Management in the world.

• An innovation village (incubator), which also serves as a "sandbox" for the educational concepts of the future.

• World-class culinary arts, including 6 Meilleurs Ouvriers de France and a Michelin-starred restaurant.

• The integration of new technologies into study programs.

• A global hospitality consultancy arm, EHL Advisory Services.

• EHL Alliance, a business network designed to leverage EHL’s resources and knowledge comprised of world-renowned brands and industry leaders.

We are looking for:

Hospitality Service Manager

(100% activity rate)

Your mission

To manage external stakeholders and support the Managing Director in ensuring smooth and efficient campus operations by coordinating activities across all functional areas. This includes implementing and aligning policies, processes, and systems in collaboration with colleagues and relevant stakeholders in Lausanne.

As the EHL Values Coordinator for the Singapore Campus, he/she serves as a role model and uphold the institution’s values, fostering a professional environment that reflects EHL’s mission and values.

To foster strong industry and alumni relationships and promote EHL’s values, ensuring a professional, engaging environment that reinforces EHL’s leadership in hospitality education across the Asia-Pacific region

 To oversee the smooth execution of campus operations and industry-related activities while upholding and promoting EHL’s values and standards. The role aims to position EHL as a benchmark of excellence in hospitality education and strengthen its reputation within the Asia-Pacific region.

Your main responsibilities will include

• To manage day-to-day campus operations by ensuring the seamless execution of all activities through effective planning, vendor management and coordination across property facilities, F&B services, and safety & security.

• Support the Managing Director in compliance, quality assurance, safety & security and best practice implementation across the campus.

• Manage and support contract renewals related to campus operations, including but not limited to building leases, facilities management, food & beverage, and industry and event-related agreements.

• Support the Managing Director with the allocation of budget for operations and events-related tasks and track expenses.

• Act as the main point of contact for all campus events and oversee coordination across departments.

• Manage and organize industry-related events held on campus.

• Support the Managing Director in nurturing industry relationships and strategic partnerships. A key focus includes engaging with EHL’s Asia-Pacific alumni chapters to empower them as brand ambassadors.

• Actively advocate and integrate EHL’s values into daily campus life, operations, and interactions. Demonstrate and reinforce behaviors that reflect EHL’s values and professional standards.

• Champion EHL’s values and culture through initiatives promoting professionalism, integrity, and respect.

• Gather feedback and assess how values are being practiced, sharing insights and recommendations for continuous improvement.

Prerequisites and personality

• You have a bachelor’s degree with relevant experience.

• You have at least five years of professional experience, preferably in the hospitality industry or in the field of education.

• You have excellent communication and interpersonal skills in a business environment.

• You demonstrate the ability to work with multicultural teams and in an international environment.

• You are a self-starter with a service- and customer-oriented mindset.

• You have strong command of Microsoft Office tools and other communication platforms.

• You have a strong sense of hospitality

• Excellent English language skills (written and spoken).

• Versatile, good team spirit, autonomous, strong service and quality orientation, as well as very good interpersonal skills, problem solving oriented.

What we offer

The EHL Group offers exceptional benefits to its employees, including free meals, an attractive number of days off, a parking space as well as access to various services and infrastructures.

Do you recognize yourself in this description? Send us your complete application without delay, only through this website. Please note that the documents submitted will be used to evaluate your application and will be processed by authorised EHL Group staff.

For information on the processing of personal data, please consult our privacy policy.

 Applications sent by any other means will not be considered.

KOTR PTE. LTD.

Job Description

Job Description:

About C.O.T.U:

C.O.T.U (Centre Of The Universe) is a premier lifestyle and entertainment venue located on the 38th and 39th floors of CapitaGreen. Spanning 18,000 square feet with stunning city skyline views, C.O.T.U features five unique concepts: Dashi Skypool, Enso steakhouse with Japanese flair, The Whisper Room cocktail bar, Little Birdie progressive cocktail bar, and Dashi Go-Go boutique ultra-lounge.

Key Responsibilities:

Overview:

• Ensure efficient time and motion at all times.
• Basic food knowledge
• Create and prepare desserts and pastries in accordance with the existent menus as well as specials
• Inspect the quality of the ingredients and measure them for specific recipes
• Plate desserts for serving
• Understanding of the brand and the cookery.
• To ensure the mise en place is performed to the high standard required at all times.
• To maintain the highest standard of cleanliness and up keep of equipment.
• To ensure daily, weekly and monthly cleaning duties are carried out as instructed by senior chefs.
• To contribute to the building of the team and efficient team spirit and an active interest in employees welfare, safety and development.
• To help and maintain a maximum yield in the kitchen in relation to the gross profit and wastage

General Responsibilities:​​​

• To provide a friendly, courteous and professional service at all times.
• Maintain good working relationships with your colleagues and all departments.
• To ensure you have a thorough understanding of and adhere to Company’s regulations in particular the policies and procedures relating to fire, hygiene and safety.
• To ensure you as an employee report for duty punctually, wearing the correct uniform at all times, maintaining the highest of standard in hygiene & grooming.
• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capacity as assigned, including redeployment to alternative departments if required, to meet business demands and guest service needs.
• To attend meetings & training as and when required.

Human Resources:

• Health & Safety adherence , risk assessment and equipment maintenance (internal)

THE DEMPSEY PROJECT

Job Description

The Dempsey Project is looking for a Pastry Chef who is passionate crafting delectable desserts and pastries. With instructions from the Head Pastry Chef, a Pastry Chef should focus on fine tuning his/ her skills, developing techniques, and achieving independence on his/her role.

Job Highlights:
- 14 Days Annual Leave

- 5 day work week, 44 hours
- Staff Meal provided
- 70% staff discount while on shift
- $300 Employee Referral Program
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens

Salary:
Junior Pastry Chef: $2600 - $3000

Senior Pastry Chef: $3500 - $4000

Job Description:

Follow orders and advice instructed by Pastry Chef to perform job task following directions
Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make desserts/pastries/breads
Decorating and displaying finished products
Maintaining a neat and organized workspace during shift
Cleaning and restocking of workstation, ensuring all equipment is sanitized and prepared for the next shift.

Job Requirements:
Basic Culinary Skills
Must have an experience
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

THEVAR PTE. LTD.

Job Description

Sous Chef Job Responsibilities:

• Directs food preparation and collaborates with executive chef.
• Helps in the design of food and drink menu.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Schedules staff shifts.
• Trains new employees.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.

Sous Chef Skills / Qualifications:

• Knowledge of various cooking methods, ingredients, and procedures
• Management skills
• Familiarity with industry’s best practices
• Leadership
• Creativity
• Hand-eye coordination
• Time-management skills
• Decision making
• Handles pressure
• Deals with uncertainty

Education and Experience Requirements:

• High school diploma or equivalent
• Formal culinary training can be helpful
• Kitchen experience

THEVAR PTE. LTD.

Job Description

Job Descriptions:

• Oversees the overall operational activities of the kitchen
• Control and direct food preparation process to maintain high standards and consistency
• Responsible for hygiene and sanitation of restaurant
• Checks food preparation, quality and quantity
• Inform Executive Chef about complaints and improvements to be made
• Filling out attendance records and rostering for kitchen staff
• Ensure personal cleanliness of chefs and kitchen
• Plan orders of equipment or ingredients according to identified shortages
• Ensure all operational activities adhere to relevant legislations, health and safety regulations and licensing conditions
• Supervises and checks portion sizes, stations, fridges and perishables.
• Manage ERP related tasks and responsibilities
• Carry out any other culinary duties as assigned by Executive Chef or F&B Ops Manager

Job Requirements:

• Possess excellent leadership and management skills
• Knows local market trends
• Creative in food preparation and presentation
• Able to motivate, direct and communicate well with all levels
• At least 5 year(s) of working experience in the related field is required for this position.

Woh Hup (Private) Limited

An established pioneer of more than 97 years in Singapore’s construction and civil engineering industry, we remain at the forefront of shaping the nation’s urban landscape by consistently delivering high quality, innovative building solutions.

Job Description

The Deputy/WSHE Manager is responsible and oversees other WSHE Officers for carrying out all the environmental, health and safety tasks to create and maintain a safe workplace and culture.

A summary of the responsibilities of this position are, and not limited to, as follows:

• Discharge duties as relevant in the WSH Act, WSH (Workplace Safety and Health (Officers) Regulations and Environmental Public Health Act

• Implement and maintain proper procedures of WSHE management, administrative and recording system

• Assist the WSHE committee chairman, act as secretary to the committee and provide guidance to the members in carrying out their safety duties

• Conduct team/ individual WSHE inspections and produce relevant reports and follow-ups

• Organize / conduct WSHE briefing/ training to all employees.

• Investigate every incident/ accident and develop preventive measures.

• Ensure risk assessment control measures are implemented for their activities.

• Be prepared to stop work or to notify the Project Manager in the event of any WSHE deviations.

Skills and Requirements:

• Education: Higher WSH-related qualifications other than WSHO required training preferred.

• Experience: For Manager: Minimum of 10 years of post-registration and practical experience in the Construction industry with at least team management experience. (For Deputy Manager: Minmum of 8 years)

• Prefer individuals with a track record in handling complex, large-scale or mega projects.

• Registered WSHO with Ministry of Manpower and register ECO with National Environmental Agency. ECMO with Institute of Engineers is preferred

Eighteen M Pte. Ltd.

Job Description

Manage the day-to-day operations of the hotel, ensuring all departments (front desk, housekeeping, etc.) function smoothly and efficiently.

Recruit, train, and supervise hotel staff, ensuring they adhere to company policies and provide excellent customer service. This includes creating work schedules and conducting performance evaluations.

Ensure high levels of guest satisfaction by addressing complaints, resolving issues, and implementing service standards. Monitor guest feedback and conduct surveys to assess satisfaction levels.

Develop and manage budgets, track expenses, and implement cost control measures to maximize profitability. Prepare financial reports for the hotel management.

Conduct regular inspections of hotel facilities to ensure cleanliness and maintenance standards are met. Implement and review standard operating procedures (SOPs) across all departments.

Develop strategies to promote hotel services and attract clients, including managing relationships with suppliers and contractors.

Grand Park City Hall

Park Hotel Group aims to be a world-renowned brand in hospitality. We have hotel properties in Singapore, Hong Kong and China, with expansion plan into the Asia Pacific region. If you share our vision and possess the drive to excel, we would like you to join us.

Job Description

Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.

If you share our passion for service, we invite you to join us.

Discover your passion. Discover Love at Grand Park City Hall.

This position reports directly to the General Manager and plays a pivotal role in overseeing the strategic and operational functions of the Food & Beverage Department. The successful candidate will be responsible for driving excellence in service, optimizing departmental performance, and aligning F&B initiatives with the overall goals of the hotel.

Job Responsibilities

• Prepare the hotel’s annual F&B budget which includes manpower requirement, capital, operating expenses, etc. 

• Plan and direct the F&B Department’s activities in the hotel and ensure that the activities are supportive and in agreement with the hotel’s F&B plan.

• Develop a range of F&B products and services that promotes the respective outlets’ strengths and appeals with their clientele.

• Keep abreast with competitive products/services and pricing for planning and growing the hotel’s F&B business.

• Monitor the performance of the F&B Department and guide the team to achieve the set financial targets. 

• Monitor the expenditures of the F&B Department and manage the cost.

• Direct all the daily F&B activities of the hotel focusing on manpower planning, service quality and food standards.

• Ensure that the outlet is efficiently manned with staff rostered in accordance with the anticipated business volume and fluctuations. 

• Review the operational procedures of F&B activities in the hotel with the intent of efficient use of resources.

• Ensure that all staff are well-trained for the tasks they are performing.

• Conduct performance review of the team.

• Ensure that high quality food and service standards are maintained.

• Perform any other job tasks as assigned.

Job Requirements

• Bachelor’s degree or diploma in Hospitality Management or a related field.

• Minimum 5 years of working experience in a similar capacity in the hospitality industry.

• Proven track record in budgeting, cost control, and achieving financial targets.

• Strong leadership and team management skills.

• Creative and innovative in developing F&B concepts and promotions.

• Strong problem-solving and decision-making abilities.

PERSOL

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

Job Description

Location: Kallang Sector

Contract Terms: 18 Months

Job description

Accounts Receivable and Debt Management Operations

Daily Operations

• Execute billing, receipting, and debt management tasks.

• Monitor and clear receipting and debtor accounts; respond to queries.

Month-End Closing

• Perform General Ledger reconciliations.

• Prepare debtor schedules and compile data for reporting.

• Complete AR closing checklist.

Debt Monitoring & Follow-Up

• Track outstanding debts and overdue payment interests.

• Issue reminders/calls, prepare ageing reports and overdue payment interest letters.

• Conduct debt management reviews with business partners and users.

Ad Hoc Duties

• Support user acceptance testing for system changes.

• Contribute to the ongoing billing automation project.

• Assist with preparatory work for S4 Hana upgrade.

• Undertake other tasks as assigned by Supervisor.

Requirements:

• Executive level preferably with a degree holder in Finance, Accounting, or related discipline.

• Proven experience in Finance Operations, particularly Accounts Receivable and Debt

• Management functions.

• Strong proficiency in Microsoft Excel, Word, and effective communications skills.

• Solid Knowledge in SAP Accounting System.

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

Contact number: 9176 9257

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

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PERSOL Singapore Pte Ltd • UEN No. 200007268E• EA License No. 01C4394• Reg. • R25159332 • Lee Jing Heng

The Standard, Singapore

Job Description

Responsibilities:

• Ensure the policies, procedures and standards are adhered to.

• Supervise the housekeeping team to ensure that internal or external, receive prompt and courteous service, and is adhering to the hotel standards.

• Meets or exceeds Room Cleanliness goals and targets set.

• Assign daily assignments and special projects to Room Attendants / Public Area Attendants and follow up on their progress.

• To perform the role as Housekeeping Executive when needed.

• Daily inspection of Floors and Public Areas to ensure that facilities, equipment and amenities are clean and well-maintained.

• Work closely with the Housekeeping Manager to identify training needs and develop plan accordingly to achieve departmental goals.

• Manage VIP room preparation and guest special requests.

• Work with Housekeeping Manager to track expenses and keep within the budget to meet the business objectives.

• Monitor supplies and inventory, while controlling costs and working within budget.

• Set par levels and control stock movement and consumption.

• Monitor housekeeping procedures including Lost and Found, Key Control, Security and Emergency procedures and Health and Safety procedures for colleagues and guests.

• Provide ongoing coaching and provide performance feedback

• Monitor and report maintenance issues promptly.

• Liaise closely with Front Office and ensure timely room status updates.

• Motivate the team and establish a productive and positive work environment.

• Lead daily briefings as required.

• Any other duties as assigned by your supervisor. 

Requirements: 

• Minimum education - Diploma in Hotel Management or equivalent.

• 2 to 3 years’ experience in similar capacity.

• Proactive and meticulous in planning and organising.

• Strong Housekeeping operational and technical knowledge.

• Able to work with all managers from various departments of the hotel.

• Detailed focused and guest orientated.

• A trustworthy manager that the team will looks up to.

• Fun loving and takes pride in day-to-day operations.

• Able to work in a diverse environment.

Holiday Inn Singapore Orchard City Centre

More than an iconic place to stay, Holiday Inn Hotels are a place to be in the moment–gathered to celebrate with family, laughing with friends, sharing a meal with the team, or just for some well-deserved me-time. No matter the reason you travel, when you’re here, you’re right where you’re meant to be.

Job Description

At Holiday Inn Singapore Orchard City Centre, our job is to bring the joy of travel to everyone. That’s where you come in. When you’re part of the Holiday Inn brand, you’re more than just a job title. We look for people who are friendly, welcoming and full of life; people who are always finding ways to make every guest’s experience an enjoyable one.

Holiday Inn Singapore Orchard City Centre is looking for an Assistant/Director of Catering Sales who will oversee all functions of the Catering Sales Department. Ensure that all conferences, meetings and group activities are coordinated and managed within guests expectations. Up sell guests events and manage function space and room block inventory to maximise hotel profit. Ensure hotel and guests fulfill group contract commitments.

Responsibilities include, but are not limited to:

• Complete forecasts, plans, and productivity reports for management.

• Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and up sell products ands services while minimising waste to increase revenue.

• Negotiate food and beverage prices, function space, and hotel services within approved departmental booking guidelines.

• Develop and implement a clear strategy and action plan to meet or exceed the set budget and forecast

• Direct day to day conference/convention activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.

• Educate and train team members in compliance with brand standards, service behaviors, and governmental regulations. Ensure each staff has the tools, training, and equipment to carry out job duties.

• Promote teamwork and quality service through daily communication and coordination with other departments. Ensure appropriate staffing levels based on guest volume. Interact with outside contacts: Guests, Vendors, and other contacts as needed.

• Conduct banquet and catering facility tours and entertain clients to enhance the guest’s meeting /banquet experience.

• Assist guests with menu planning, food and beverage coordination, table arrangements, decoration options, etc.

• Arrange all details of meetings and conventions to include room set-ups, staging, lighting, audiovisual, traffic flow, menus, décor, entertainment, group room blocks, and VIP services.

• Plan and conduct pre-event and post-event meetings with clients and catering staff to determine potential enhancements to the guest experience.

• Analyse and action against client satisfaction surveys to improve services.

What We Need From You

Bachelor's Degree / higher education qualification / equivalent in hospitality or related field, and minimum 3 years’ work experience (experience in a luxury hotel brand will be an advantage), or an equivalent combination of education and experience.

Required Skills:

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

• Possess at least 3 years’ Banquet Sales experience from the hospitality industry

• Comprehensive knowledge of the market trends

• Working knowledge of MS Office applications, hotel PMS, Delphi system

• Self-motivated, dynamic and result-oriented individual with strong marketing and business acumen

• Target driven and independent with good salesmanship

What We Offer

In return for your hard work, you can look forward to a highly competitive salary and benefits package – including:

- Duty meals

- Birthday Leave on your birthday month

- Monthly LOVE Hour

- Medical, dental & optical benefits

- Insurance Coverage

- 25-50% F&B Discount at restaurants within IHG Singapore Hotels

- Special Employee Rate at all IHG Hotels worldwide

- Room to Grow opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Holiday Inn Hotels & Resorts brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6,000+ hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to Holiday Inn and IHG and we’ll make sure you’ll have Room to be yourself. Find out more about joining us today by going to careers.ihg.com.

Tung Lok Millennium Pte Ltd

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

Job Description

Responsibilities:

• Manage daily restaurant operations to ensure smooth running of operations

• Coordinate and supervise all aspects of service, ensuring all customers have a positive experience

• Monitor food and beverage quality, ensuring they meet our high standards

• Maintain inventory, order supplies, and manage budgetary and financial operations

• Resolve customer complaints and feedback with professionalism and efficiency

• Lead, train, coach and motivate a team of the staff

• Handle customer complaints, inquiries, and feedback professionally

• Ensure high standards of customer service are consistently met

• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar role within a high-volume or upscale restaurant environment

• Strong knowledge & leadership of restaurant operations, service standards, organizational, and problem-solving skills

• Excellent customer service and communication skills

• Problem-solving and conflict-resolution abilities

• Able to work on weekends and public holidays

• Ability to work in a fast-paced environment

• Physical stamina to stand and walk for extended periods

• PC literate, well-organized, and self-motivated

Inter Island Manpower Pte Ltd

Job Description

Job Title: Vice President, Operations (VP Ops)
Location: Singapore
Salary: Up to SGD 7,000
Working Hours: 6 days/week
Reporting To: Chief Executive Officer

About the Role:
We are seeking a dynamic Vice President of Operations to drive operational excellence across all company-owned and franchised restaurants in Singapore, with future plans for South-East Asia expansion. You will build and lead a high-performing operations team, ensuring world-class standards in food safety, service quality, cost control, and scalability.

Key Responsibilities:

• Lead restaurant operations, ensuring consistent quality, speed, cleanliness, and guest satisfaction

• Own P&L performance, optimizing labor, food cost, and operational efficiency

• Build and mentor an operations leadership pipeline, with structured training and succession plans

• Ensure strict compliance with food safety, workplace safety, and brand standards

• Drive new store openings and scalable operating models to support regional growth

• Establish franchise standards, governance, and performance management

• Leverage digital tools and data for operational insights and process improvements

Qualifications:

• 12+ years in multi-unit QSR or fast-casual operations leadership

• Experience with systems-driven global QSR brands

• Strong financial acumen and P&L ownership

• Knowledge of Singapore’s regulatory environment; regional SEA exposure is a plus

• Proven track record in building high-performing frontline teams

Leadership Competencies:

• Strategic, systems-driven thinker with strong execution focus

• Data-driven and hands-on with operational discipline

• Adaptable, resilient, and culturally aware

• High integrity and effective in fast-growth environments

Registration No: R25158347

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

Please send your updated resume by clicking “Apply”.

Only shortlisted candidates will be notified.

Private Advertiser

Job Description

Job Description

Financial

• To co-ordinate with all outlet managers a flexible work force using principles of multi-skilling and multi-tasking to ensure maximization of resource allocation.

• To ensure that each All F&B outlet is managed successfully as an independent profit center.

• To ensure that each outlet is managed by the Outlet Manager and Head Chef who are totally accountable for their profitability.

• To set, in close conjunction with each Outlet Manager, annual operating budgets which will form part of the Hotel's annual business plan.

• To monitor all costs and recommend measures to control them. To establish together with the cost controller an integrated cost management plan through streamlining of products, minimal inventories and joint procurement with sister hotels to achieve economies of scale.

• To ensure that the department operational budget is strictly adhered to.

• To monitor all costs and recommend / institute measures to control them.

• To prepare accurate monthly forecasts on covers, average check, revenue and expenses and schedule resources.

• To prepare All F&B outlets capital expenditure plan annual together with the Executive Chef.

Operational

• To ensure that all the outlets are managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures.

• ·To implement a flexible employee base, with the right mix of full time and part time employees. To allocate employees over the department based on established business levels for the day.

• To assign responsibilities to subordinates and to check their performance periodically.

• To represent the F&B Department on the HOD Committee.

• To support staff needs in other departments based on the hotel priorities and anticipated business levels.

• To monitor service and food and beverage standards in all outlets. To work with the Outlet Managers and respective Head Chefs to take corrective action where necessary.

• To be available and on duty during peak periods and practice hands on management style.

• To conduct frequent and thorough kitchen inspections together with the Executive Chef of the F&B operations.

• To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure service recovery with guests. These incidents are to be logged in the GIF forms and kept in file.

Guest Service

• To establish good rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries of food, beverage and service.

• To personally and frequently verify that guests in all the outlets are receiving the best possible service.

• To spend time in the outlets (during peak periods) to ensure that the outlets are managed well by the respective outlet team and functions to the fullest expectations.

• To be demanding and critical when it comes to service standards.

• To ensure that the All outlet team projects a warm, professional and welcome image and that the 3 service basics are performed (warm welcome, anticipation of guests’ needs and requests and service with a smile).

• Create an atmosphere in all event management operations areas that meets or exceeds guest expectations.

• Sets a positive example for guest relations.

• Interact with guests to obtain feedback on product quality and service levels.

• Respond to and handles guest problems and complaints.

• Empower employees to provide excellent customer service.

• Ensure employees understand expectations and parameters.

• Strives to improve service performance.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

F&B Product

• To frequently verify that only fresh products are used in food and beverage preparation and that hygiene standards are in compliance with regulatory requirements.

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

• To encourage the Executive Chef to be creative and ensure that he operates well as a key member of the team.

• To encourage creativity among the outlet teams.

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

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

Administration

• To ensure that all departmental operations manual are prepared and updated annually.

• To ensure that all Food & Beverage forms and reports by the Outlet Managers are forwarded in time to the F&B Office.

• To conduct monthly Food & Beverage Meeting.

• To ensure that all meetings are well planned, efficient and results oriented.

• To conduct daily operations briefing with all Outlet Managers.

• To ensure that deadlines on all projects are met.

Marketing

• To prepare with the respective outlet teams, a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.

• To continuously seek ways to assist the outlet management maximize their revenues and profits.

• To monitor and analyze the activities and trend of competitive restaurants and bars.

• To ensure that all outlet management teams are fully aware of market needs and trends and that their products meet these requirements.

• To ensure that a Profit and Loss Analysis is determined before committing to any Food & Beverage Promotion and that all Outlet Managers prepare a post-mortem after each and every promotion.

General

• To understand and strictly adhere to the Rules & Regulations and Hotel's policy on Fire, Hygiene, Health and Safety.

• To report for duty punctually wearing smart attire according to hotel's dress codes and name badge at all times.

• To maintain a high standard of personal appearance and hygiene at all times.

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

• To attend and contribute to all staff meeting and departmental and hotel training as scheduled and other related activities.

• To undertake any reasonable tasks and secondary duties as assigned by the General Manager.

• To respond to any changes in the F&B Department function as dictated by the hotel.

• To project at all times a positive and motivated attitude and exercise self-control.

• To have a complete understanding of the Hotel's Policies and Procedures.

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

Training and Employee Relations

• To recruit and select and train F&B outlet Managers, Assistant Managers and supervisory employees who are able to work within the guidelines and principles as set out in the Food and Beverage operations manual. To ensure that all employees go through the orientation induction process.

• To ensure that each outlet manager plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.

• To assist in the building of an efficient team of employees through Multi Skilling, Multi-Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.

• To develop departmental trainers, assign training responsibilities and meet with departmental trainers monthly.

• To conduct yearly performance appraisal and give employees regular feedback on their job performance.

• To ensure that all employees in the F&B Department participate in the Employee Opinion Survey which is conducted annually.

• To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all time.

• To ensure that all employees provide a courteous and professional service at all times.

• To ensure that all employees have a complete understanding of and adhere to the rules and regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.

• To ensure that all annual leave / public holidays is planned effectively so that all leave will be cleared in the current working year.

• To ensure that staff at all levels of the Food & Beverage department is familiar with the Hotel's core values and guiding principles and actively participates in the shared vision of success.

Sales

• Aggressive involves initiation and development of quality leads to ensure growth of banquet sales both in-house and outside catering.

• Develop existing business and solicit new catering business through catering lead generation and catering sales marketing. Solicits new catering customers through traditional and non-traditional sales techniques.

Managing Profitability

• Assist in developing working relationships with outside vendors and establishing prices and service agreements to enhance the event experience and to increase additional revenue opportunities for the property as needed.

• Create opportunities to upsell during event planning.

• Assist in managing department controllable expenses to achieve or exceed budgeted goals.

Requirement:

• Minimum certificate in Hotel Management or F&B Management.

• Minimum 6 - 8 years in a supervisory role in hotels F&B outlets.

• Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate.

Pantler

Job Description

Responsibilities

• Assist Head Chef with creation and preparation of all products.
• Ensure production and kitchen is kept at the highest hygiene and food safety standards and products are of the highest quality.
• Be responsible for the quality of products displayed are as per company’s and Head Chef’s standard.
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Work closely with Head Chef and colleagues to achieve highest possible satisfaction of products and customer satisfaction.
• Be responsible for the proper usage of food and minimise food waste.
• Innovate and create new products.
• Ensure supplies, equipment purchases, and inventory are maintained to Company's standards at all times.
• Training and supervising kitchen team while controlling food costs and coordinate the food service operation.
• All other tasks as delegated by the Head Chef.

Requirements

• At least 3 years relevant supervisory experience in pastry production. Experience with high-end pastry products is a must.
• Able to learn and adapt quickly and assist Head Chef diligently.
• Must possess leadership capabilities and is able to train and groom subordinates.
• Must have a positive and professional attitude at all times.
• Must be able to work under pressure and in a fast-paced environment.
• Must possess excellent technical pastry and baking skills.
• Must be well versed in multiple types of pastries and desserts.

Please send complete resume including:

• Personal details and contact information
• All relevant and past work experience with references.
• Last drawn salary and expected salary.
• Date of availability.
• Only shortlisted candidates will be notified.
• A scheduled trial in our kitchen will be required for selected candidates.
• Please email contact@pantler.com.sg or WhatsApp us at 98740664.

The Ascott Limited

Since pioneering Asia Pacific’s first international-class serviced residence with the opening of The Ascott Singapore in 1984, Ascott has grown to be a trusted hospitality company with more than 950 properties globally. Headquartered in Singapore, Ascott’s presence extends across more than 220 cities in over 40 countries in Asia Pacific, Central Asia, Europe, the Middle East, Africa, and the USA.

Job Description

The Manager, Catering Sales is part of the Sales & Marketing Team, who focuses on the execution of Catering/Events Sales and Marketing strategies and plans at The Robertson House by The Crest Collection. He or she will report directly to the Assistant Director, Catering Sales.

Job Responsibilities

· Ensure revenue strategies implemented are followed through with collaborative interactions and strategy

implementation with the Assistant Director, Catering Sales and the team

· Develop and nurture strong relationships with existing clients to encourage repeat business and referrals

· Conduct client meetings, presentations and site inspections to showcase our catering offerings

· Work closely with clients to understand their specific catering and/or event needs and preferences

· Customise catering packages and menus to meet the unique requirements of each event

· Manage the team's objectives, performances and achievements to contribute to the hotel budget

· Communicate with all functional leadership in The Robertson House and Sales Managers on new offerings, pricing structures, room sizes and space availability and all operational issues

· Work closely with the catering operations team to ensure seamless coordination, proper execution and operational readiness for all confirmed events

· Monitor account revenue and business production through various methods such as, adjusting strategies,

procedures or account coverage, as needed, to achieve the planned goals

· Review direct competition and market changes. To ensure complete awareness by the team on how to meet these changes and of competitors' activities at all times

· Prepare monthly group catering forecast and group room forecast. Oversee the operation of the functions and work closely with various departments to ensure quality service is delivered to our clients at all times

· Attend events to network with clients

· Ensure accurate and timely documentation of all catering agreements and contracts

· Provide clear event details and preferences to ensure client expectations are met

· Be responsible for team’s catering budget while contributing to hotel’s total revenue

· Grows existing business, establishes and pursues leads which will develop business

· To assist with other ad hoc duties, as required by the Assistant Director, Catering Sales

Jewish Welfare Board

Singapore is at the crossroads of numerous international trade routes and has become South-East Asia's most economically successfully country.

Job Description

We are looking to hire a cleaner & housekeeper to join our team. You will be responsible for cleaning rooms and common areas, disposing of trash, changing bedsheets, doing laundry and ironing and any other housekeeping duties. You should be able to lift 10 kg and have an eye for cleanliness.

Full Time work 6 days 44 hours/week. Rest day Saturday or to be scheduled by Manager.

Housekeeper Responsibilities:

• Keeping facilities and common areas clean and maintained.
• Vacuuming, sweeping, and mopping floors.
• Cleaning and stocking restrooms.
• Cleaning up spills with appropriate equipment.
• Notifying managers of necessary repairs.
• Collecting and disposing of trash.
• Maintain the cleanliness of Mikvahs and Girls' Apartment.
• Changing bedsheets, doing laundry and ironing for the guest apartments of Jacob Ballas Centre.
• Properly cleaning upholstered furniture.
• Assisting guests when necessary.

Housekeeper Requirements:

• Ability to manage your time efficiently.
• Work well unsupervised.
• Ability to lift at least 10 kg.
• Handle basic maintenance and cleaning.
• High school diploma.
• Ability to maintain a professional appearance and interact positively with hotel guests.
• Hard worker.