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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.

2A Entertainment PTE. LTD.

Job Description

About the Role

As the Head Sommelier, you will be the custodian of Vanta’s world-class wine program. Your mission is to develop, manage, and execute an exceptional wine and beverage service that elevates the member experience. This role requires a blend of deep wine knowledge, meticulous cellar management, exceptional service delivery, and financial acumen.

Key Responsibilities

• Develop and manage Vanta's extensive wine list, ensuring a diverse and financially viable selection that complements the culinary offerings.

• Oversee all cellar operations, including inventory, ordering, receiving, rotation, and maintaining optimal storage conditions.

• Provide expert wine service and personalized recommendations to members, enriching their dining and social experience.

• Lead the training and development of all Food & Beverage staff in wine knowledge, service standards, and responsible alcohol service.

• Collaborate closely with the Head of Wine and Culinary team on wine pairing events, dinners, and special member experiences.

• Ensure full compliance with all relevant liquor laws, regulations, and club operating procedures.

• Maintain the highest standards of discretion, professionalism, and confidentiality.

Requirements:

Qualifications & Experience

• Sommelier Certification from a recognized body (e.g., Court of Master Sommeliers, WSET) strongly preferred.

• Minimum 3 years of experience in a Sommelier or Wine Director role within a fine dining restaurant, luxury hotel, or private members' club environment.

• Proven track record in cellar management, inventory control, and building a high-quality wine program.

Skills & Attributes

• Deep and current knowledge of global wines, viticulture, key regions, and vintage assessment.

• Exceptional verbal communication and presentation skills, with the ability to educate and engage both novice and connoisseur members.

• Highly polished, poised, and professional demeanor; comfortable engaging with Singapore’s affluent community.

• Strong understanding of luxury branding and the commitment to delivering a world-class customer experience.

• Detail-oriented with strong organizational and inventory management skills.
  

Language Proficiency

• Fluent in English and Mandarin

Why Join Vanta

• Be part of Singapore’s most anticipated members’ club launch in 2026.

• Access to a powerful network of industry leaders, entrepreneurs, and cultural icons.

• Attractive remuneration and performance-based incentives.

• Opportunity for growth within the Jiashuo Group’s expanding hospitality portfolio.
  

How to Apply

Please send your CV and a short personal introduction to vinodhan@vantamembers.com, with the subject line “Application – Membership Curator”. Shortlisted candidates will be invited for an exclusive interview at The MacDonald House.

Kyo Kohee Pte. Ltd.

Job Description

Chef De Partie (Full-Time)
📍Location: Robinson Road
💼 Employment Type: Full-Time
🇸🇬 Eligibility: Work Permit Available!
📈 Salary Range: $2,400 - $3,000
🕒 Shifts Hours: 7:30am – 5:30pm
🕒 Work Shift: Monday- Saturday & public holidays (Sunday Off)


🎁 Perks & Benefits

14 days of paid annual leave
Annual performance bonuses
Long-term rewards and cash incentives
Flexi Benefits $200/year (gym, dental, wellness, etc.)
Medical Coverage
Career Progression Path & Pay Increments
Overseas Training Opportunities (Japan, Australia, Indonesia)
Supportive and respectful workplace culture
On-the-job training

🎓 What We’re Looking For

Comfortable working 6 days a week including weekends/PH
Culinary diploma/certificate or equivalent hands-on kitchen experience
Minimum 1 year of relevant experience in Japanese or Asian cuisine preferred
Skilled in preparation of set meal components (miso soup, grilled items, tamago, namuru, etc.)
Strong cooking knowledge, with ability to manage a station independently
Familiar with kitchen hygiene, safety, and food handling standards
Able to multitask and perform under pressure during service
Team player with discipline, punctuality, and positive attitude
Good communication skills in English with a diverse team.
Excited to be part of a small, close-knit, high-performing team that values trust and teamwork

To Apply

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

• Work experience (with references)

• Expected salary

• Earliest availability

• Relevant certifications

Key Responsibilities

Culinary Execution & Standards

• Run and manage your assigned kitchen station (grill, sauce, prep, or sides) with consistency and attention to detail

• Prepare and cook menu items (hambagu, grilled fish, udon, ochazuke, curry, sides) to company standards

• Ensure mise en place is properly set up and ready for service

• Uphold taste, presentation, and portion consistency across every dish

• Assist with prep items such as stocks, tamago, chawanmushi, namuru, and side dishes

Kitchen Operations & Compliance

• Maintain cleanliness and organisation of your station at all times

• Follow and enforce SFA food hygiene and safety standards

• Participate in daily cleaning checklists and kitchen hygiene practices

• Support equipment care and flag any issues to the Sous Chef / Head Chef

Inventory & Cost Control

• Track and maintain stock for your section, ensuring freshness and minimal wastage

• Assist with stock takes, portioning, and reporting usage accurately

• Support ordering and inventory updates when required

Teamwork & Development

• Collaborate with fellow chefs to ensure smooth kitchen service

• Guide and support commis or part-timers working on your section

• Contribute to a respectful, cooperative kitchen culture between BOH and FOH teams

Requirements

• Comfortable working 6 days a week including weekends/PH

• Culinary diploma/certificate or equivalent hands-on kitchen experience

• Minimum 1 year of relevant experience in Japanese or Asian cuisine preferred

• Skilled in preparation of set meal components (miso soup, grilled items, tamago, namuru, etc.)

• Strong cooking knowledge, with ability to manage a station independently

• Familiar with kitchen hygiene, safety, and food handling standards

• Able to multitask and perform under pressure during service

• Team player with discipline, punctuality, and positive attitude

• Good communication skills in English with a diverse team.

LWL SG PTE. LTD.

Job Description

Tasmac in Tanjong pagar is looking to expand out team, looking for friendly positive staff to join us!

We emphasis on a positive workplace with proper work culture and leadership.

We have fun at work but also get serious with our standards.

**Key Responsibilities:**

- Greeting and serving customers in a courteous and professional manner.

- Mixing, garnishing, and serving drinks according to standard recipes or customer preferences.

- Checking identification to verify legal drinking age.

- Handling cash transactions and operating the point-of-sale (POS) system.

- Maintaining cleanliness and organization of the bar area.

- Restocking supplies and ingredients as needed.

- Monitoring guest behavior and managing the environment to ensure safety.

- Complying with health, safety, and liquor laws and regulations.

- Engaging with patrons to enhance their experience and promote repeat business.

**Qualifications:**

- Prior bartending or serving experience preferred.

- Knowledge of drink recipes and mixology.

- Excellent communication and interpersonal skills.

- Ability to multitask and work efficiently in a fast-paced environment.

- Basic math skills for handling transactions.

- Certification in responsible beverage service (if required by local laws).

**Working Conditions:**

- Shift work includes evenings, weekends, and holidays.

- Standing for extended periods.

- Exposure to varying temperatures and loud environments.

Uniform and Staff Meal Provided.Working Hours: 8.30pm – 4.30am
Industry: Nightlife / Bar / Entertainment

We are looking for an experienced Head Bartender to lead a high-volume nightclub bar serving 80–100 guests during peak late-night hours. Speed, consistency, and bar control are more important than cocktail artistry.

You will lead the bar team and ensure the bar never slows down, especially between 1am and 3am peak hours.

• Lead and supervise bartenders and barbacks during service

• Ensure fast and consistent drink production during peak periods

• Prepare bar setup before opening (ice, garnishes, glassware, stock)

• Maintain strict control of liquor stock and prevent wastage

• Coordinate closely with floor staff and hosts for bottle service

• Ensure bar cleanliness and safety throughout operations

• Monitor par levels and inform manager for replenishment

• Train junior bartenders on speed, discipline and workflow

• Ensure POS accuracy and proper order handling

• Manage glassware collection and barback workflow

• Minimum 3 years bartending experience, preferably in clubs or high-volume bars

• Able to work under intense pressure during peak hours

• Strong leadership to control bar team and workflow

• Good knowledge of standard drinks, spirits and bottle service

• Physically fast, alert and organised

• Comfortable working till 4.30am

• Honest, disciplined and operationally strong

• Someone who understands that nightclub bartending is about speed and control

• Someone who can run the bar like a production line after 1am

• Someone who can prevent stock loss and maintain discipline behind the bar

Pulsii Pte Ltd

Pulsii French Bistro & Bar is a cozy dining destination that brings the authentic flavors of France to Singapore. With a warm and inviting ambiance, we offer a curated menu of classic French cuisine, fine wines, and handcrafted cocktails. Whether it’s a casual gathering or a special celebration, Pulsii delivers an unforgettable culinary experience, blending traditional French recipes with a modern touch. Indulge in exquisite flavors and exceptional hospitality at Pulsii French Bistro & Bar.

Job Description

Job Description & Requirements

Summary:

You will prepare and cook high-quality dishes while maintaining consistency and upholding the highest culinary standards. You will support our Head Chef in executing our menu with precision and creativity while maintaining impeccable standards of food presentation, taste, and hygiene.

Responsibilities:

• Prepare and cook a variety of dishes according to menu specifications, skillfully blending French and Japanese cooking techniques.

• Monitor and maintain inventory levels, ensuring freshness and minimizing waste.

• Adhere to all food safety and hygiene standards, following proper procedures for food handling, storage, and sanitation.

• Mentor and train junior kitchen staff, fostering a culture of excellence and continuous improvement.

• Collaborate with the management team to continuously improve kitchen operations, contributing ideas for menu development, cost control, process optimization and overall kitchen efficiency.

• Engaging in skill enhancing opportunities and taking on additional tasks that contribute to restaurant operation. 

Requirements:

• Minimum 1-2 years in a fine dining full-service kitchen with a similar role

• Food Safety and Hygiene certification

• Restaurant Operation

• Team player

BOSS MANPOWER PTE. LTD.

Job Description

Jobs and Responsibilities

Assist with the preparation of food items and ensure production area are kept clean and tidy

Check ingredients and food products for quality and package food items ready for sale

Daily assistance is required to help workers carry 20-30kg of goods

Storing all food properlyand sanitizing and cleaning work stations and utensils when needed

Meet daily production targets and deadlines while maintaining consistent product quality

Responsible for liaising between management and employees.

Monitoring and reporting job performance to management on a daily basis.

Establish business knowledge and awareness of shared company goals.

Provide staff with guidance and assistance.

Requirements

At least 3-5years relavant working experience

Able to Move objects weighing 20-30kg

Ready to work any shift

Able to work in a fast-paced environment

Able to multitask, prioritize, and manage time efficiently

Physical endurance to stand for an entire shift

Self-motivated and self-directed

Works well as part of a team and on individual tasks

Able to work early mornings, nights, weekends and PH

We regret that only shortlisted candidates will be notified.

The Nuance Group (Singapore) Pte. Ltd.

Avolta (formerly Dufry) is a leading global travel experience player with more than 60 years of experience in the industry. We operate in more than 75 countries and 1,200 locations, with 5,500 points of sale across three segments – duty-free, travel convenience & essentials, food & beverage – and a wide range of channels – from airports and motorways, through to cruises, railways and more. Geographic diversification is a key element of the company’s strategy. We, furthermore, stand for good Corporate Governance, Openness and Transparency for the benefit of shareholders, customers, business partners and employees. Avolta is committed to and focused on four key areas, where we want to have a positive impact: customer experience; employee wellbeing and advancement; protecting the environment. This makes us a trusted partner for all our stakeholders and all our 65’000 employees.

Job Description

WHO WE ARE

Avolta is the world’s leading and largest Travel Experience (Retail, Convenience, F&B) company (https://www.avoltaworld.com/en) with >5,500 outlets, >1,200 locations, >77,000 employees in more than 70 countries and annual revenue of Swiss Francs CHF 13.5 Billion in 2024.

We operate primarily at airports as well as other travel channels, including motorways, railways, cruises, border shops, downtown.

We are on a journey towards our Destination 2027 strategy, creating a travel experience revolution by putting the traveler at our core. Based on four strong pillars including delivering the Travel Experience Revolution, Diversifying our Geographical Presence, further fostering a Culture of Continual Improvement, and Sustainability, our strategy is ultimately powered by our people.

In Asia Pacific, we are present in more than 10 countries, including India, Sri Lanka, Maldives, China, Hong Kong, Macau, Japan, Vietnam, Malaysia, Singapore, Indonesia and Australia.

PURPOSE OF THE ROLE

As part of the regional Omnichannel Experience function, the Guest Experience Manager is responsible for all customer-facing service training, standards, and coaching, focusing on elevating the guest journey and in-store experience; and partners country teams to ensure consistent, high-quality execution and measurable improvement across all APAC business lines (Travel Retail, Convenience, Food & Beverage). The Guest Experience Manager plays a key role in driving guest loyalty, enhancing brand reputation, and supporting business growth across the region.

RESPONSIBILITIES

Customer Experience Standards

• Partner with country Operations and People, Culture & Organization (PC&O) teams to roll out Avolta’s customer experience framework, sales & service principles, and behavioural standards, considering local culture, traveler profiles, store formats and customer journey.
• Lead the creation of new materials tailored for APAC markets as required.
• Shape customer service experience for new store openings and refurbishments.

Learning & Development

• Continuously refine Avolta’s Customer Service Blueprint for APAC countries.
• Develop and lead the regional “train-the-trainer” program, equipping store managers and front-line teams with the skills and tools to drive sales and deliver exceptional guest experiences.
• Design and deliver training modules (in-person and digital) to build consistency in service excellence.
• Provide on-the-ground coaching and mentoring through regular store visits.

Performance Improvement

• Utilize employee feedback and customer experience measurement tools (e.g., Net Promoter Score, Mystery Shopping, Customer Perception tracking) to identify service gaps and opportunities.
• Leverage on insights to address gaps, improve training, recognize top-performing teams, and share cross market and outlets learnings.
• KPIs: Net Promoter Score (NPS) and Mystery Shopping results, as well as high training completion rates (>80%) for customer-facing staff, maintaining frequent coaching sessions, reducing complaint resolution time and closing identified service gaps efficiently.

Ambassador for Excellent Customer Experience

• Act as the regional Guest Experience role model, inspiring operations and front line staff to put customers at the heart of our business, always thinking about how we can elevate traveler touchpoints with us and exceeding their expectations.

WHAT WE ARE LOOKING FOR

Required Experience

• Education: Bachelor’s degree in Hospitality Management, Business Administration, Tourism, or a related field. Additional certifications in customer service, hotel/travel operations, or retail management are advantageous.
• Professional Background: 8–10 years’ experience in customer-facing and learning development roles within service industries such as retail, F&B, hospitality, travel & tourism, or entertainment, with proven expertise in service excellence, training, and operational efficiency.
• Regional Experience: Proven ability to work with culturally diverse teams across Asia Pacific, lead cross-functional projects, and demonstrate a strong understanding of regional service customs, customer expectations and market nuances.

Key Skills & Attributes

• Leadership & Coaching: Demonstrates strong leadership and coaching abilities, with excellent collaboration and communication skills to build high-performing teams and work effectively across functions and geographies.
• Customer-Centric Mindset: Passion for creating exceptional customer experiences, with a proactive approach to identifying and addressing service gaps.
• Analytical & Improvement Focus: Skilled in using data and feedback tools (NPS, Mystery Shopping, etc.) to drive continuous improvement.
• Technical Proficiency: Familiarity with customer experience metrics, customer feedback tools and, digital learning platforms.

Personal Qualities

The ideal candidate is empathetic, approachable, and solution-oriented. This person demonstrates strong organizational and project management skills, as well as high integrity and professionalism. The ability to work both independently and as part of a team is essential. Strong influencing and persuasion skills are important, along with the capacity to motivate and inspire others to adopt new practices and drive positive change. Resilience and adaptability to change are also key qualities, enabling success in a dynamic retail and F&B environment.

Katong Holdings Pte Ltd

Job Description

Join us as a Food & Beverage Captain in Hotel Indigo Singapore Katong where you will be based at our Baba Chews Restaurant. You’ll have ambition, talent and obviously, some key skills. We’re looking for someone who can:

Financial returns:

• Guests are conversed with in relation to the food and beverage products

People:

• Communicates to his / her superior any difficulties, guest comments and other relevant information 

• Establishes and maintains effective employee working relationships

• Attends and participates in daily briefings, other meetings and training sessions as scheduled

Guest experience:

• Have a complete knowledge of all food and beverage menu items available to Room Service and pool side.

• Have a good knowledge of wine and wine pairings.

• Greet Guests appropriately and provide service upon items ordered promptly.

• Occasionally take room service orders by telephones and by the in room ordering guest Apps / other devices. 

• Collect orders from the kitchen, ensure they have been prepared and presented correctly.

• Read and retain all pertinent information regarding daily promotions, food and beverage specials.

• May check back with guest to ensure they are enjoying their meal, and determine if they have any other needs.

• Check storage areas for proper supplies, organization, and cleanliness.

• Must be able to anticipate guest or operational needs.

• Ensure room service equipment's are functioning properly, report any problems to the Room Service Manager.

• Maintain high standards of personal grooming, which includes wearing the proper uniform and name tag at all times.

• Perform any other duties as assigned by the Food and Beverage Operation Manager.

Qualifications and requirements

High School or Vocational Certificate in Hotel Management, Food & Beverage, or related field, with 1 year of related experience or an equivalent combination of education and experience. 

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

• Meal Allowance

• Birthday Off

• Medical Benefits

• Dental 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 Hotel Indigo 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 6888 hotels in over 100 countries around the world.

Oak & Ember Pte Ltd

Job Description

SUMMARY:

Oak & Ember is a cosy smoked meat restaurant specializing in delectable dishes and meat platters such as beef brisket, pork ribs, grilled chicken, pastas and sliders. Nestled in the heart of Loyang, our small establishment boasts a warm and welcoming atmosphere, delivering a unique culinary experience to our patrons. With a team of dedicated chefs and a friendly front-of-house crew, Oak & Ember takes pride in crafting exceptional smoked meat dishes that leave a lasting impression.

Key Responsibilities:

• Manage opening, closing shift and any ad-hoc duties assigned by management

• Can handle all Front-of-House stations, including the duties and service procedure. Require hands-on whenever necessary

• Resolve any complaints/feedback efficiently during the shift

• Promptly handle general enquiries and in-house delivery orders

• Prepare the shift with proper planning and ensure the shift runs smoothly

• Oversee the staffs on duty to ensure quality service standards rendered and SOPs compliance,

• Ensure overall positive dine-in experience and service standards are delivered

• Responsible for ordering and ensure sufficient stocks for operation

• Monthly filing of supplier invoices

• Training of new team members and update the training progress to Manager

• Ensure proper cash handling and reconcillation at the end of day

• Report & update managers for all ops matters, including maintenance/equipment issues

• Maintain restaurant cleanliness and housekeeping duties

• Take care for company property, equipment, and resources; report damages or issues to management immediately

• Maintain proper hygiene and safety standards at all times to ensure a clean and safe environment for both guests and staff

• Compliance to SOPs and company policies

• Able to multi-task and work effeciently under pressure in a fast-paced environment"

Job Requirements:

• Previous experience in similar role preferred but not required

• Excellent communication and customer service skills

• Ability to work effectively in a fast-paced environment

• Basic hygiene and safety consciousness

• Possess a positive working attitude

• Ability to work in a team

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

For more information about restaurant, visit www.oaknember.com

Interested applicants may apply here or send email to contact.oaknember@gmail.com.

THE WESTIN SINGAPORE

As Singapore’s first integrated hotel located specially within an office building, The Westin Singapore occupies levels 32 to 46 of Asia Square Tower 2 commercial development in Marina Bay, the heart of Singapore’s bustling financial district. Embracing the Westin brand’s promise 'For a Better You', The Westin Singapore offers 305 guestrooms and suites, four distinct dining venues, an outdoor infinity pool with a stunning view over Singapore’s south coast, the Heavenly Spa by Westin™ and 1,350 square meters of versatile event spaces, all designed with guests’ well-being in mind. For more information, please visit thewestinsingapore.com.

Job Description

POSITION SUMMARY

• Process all guest check-ins, verifying guest identity, form of payment, assigning room, and activating/issuing room key.
• Set up accurate accounts for each guest according to their requirements.
• Enter and be knowledgeable on Marriott Bonvoy information.
• Ensuring the team complies with Marriott International Health Check standards.
• Ensure rates match market codes, document exceptions.
• Secure payment prior to issuing room key, verify/adjust billing.
• Compile and review daily reports/logs/contingency lists.
• First responder for Emergencies.
• Complete cashier and closing reports.
• Supply guests with directions and property information.
• Accommodate guest requests, contacting appropriate departments when necessary.
• Follow up to ensure requests have been met.
• Process all payment types, vouchers, paid-outs, and charges.
• Balance and drop receipts. Count and secure bank at beginning and end of shift.
• Obtain manual authorizations and follow all Accounting and Marriott International policies and procedures.
• Notify Loss Prevention of any guest reports of theft or safety-related issues. 
• Assist management in training, evaluating, counseling, motivating and coaching employees; serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process.
• Develop/maintain positive working relationships; support team to reach common goals; listen and respond appropriately to employee concerns.
• Follow company policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications; ensure personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge guests; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation.
• Speak using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette.
• Ensure adherence to quality standards.
• Enter and locate information using computers/property management system/POS systems.
• Stand, sit, or walk for an extended period of time.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work,​ begin your purpose, belong to an amazing global​team, and become the best version of you.

Marina Bay Sands Pte Ltd

Marina Bay Sands® is Asia’s leading destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark building is situated in the heart of Singapore’s Central Business District and transforms Singapore’s skyline and the country’s tourism landscape.

Job Description

Job Responsibilities

• This position will be accountable for planning, coordinating and managing staff and services to ensure efficient and effective F&B operations and that customer service standards are maintained at all times.
• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of team members, and liaise with executive management to ensure that Marina Bay Sands' short and long term goals are met.
• Work with team members in service and food preparation to minimize wastage and increase productivity and efficiency.
• Review operating results with the team and identify opportunities to improve performance.
• Ensure all cashiering procedures are processed in compliance with accounting standards.
• Monitor and minimize wastage of consumables and maintain labor productivity ratios.
• Forecast business volumes and adjust resources and staffing as needed.
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues.
• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies and legal requirements.
• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.
• Closely manage all financial performance and make the necessary adjustments to meet and exceed the financial goals of the outlet.
• Support all Marina Bay Sands initiatives as required.
• Ensure strict compliance with all Marina Bay Sands operating standards.
• Ensure compliance with all relevant government regulatory requirements.
• Ensure enforcement of high standards of hygiene and sanitation throughout the all areas.

Job Requirements

Education & Certification

• Diploma/Degree in hospitality or related field preferred.

Experience

• Minimum of ten (10) to twelve (12) years' experience in an reputable intergrated resorts, luxury hotel chain or F&B establishments. F&B experience in Western/Cantonese/French/Japanese/Italian casual dining establishments is preferred.

Other Prerequisites

• Willing to work various shifts, including mornings and afternoons, as well as on public holidays.
• Possess a comprehensive set of F&B service and operations skills and a focus on VIP customer service.
• Capable of building and managing relationships with multiple departments as well as key customers.
• Team oriented approach to management with a mindset of open communications.
• Proficient in using Microsoft Office programs.
• Administration knowledge of F&B operations and Quality management.
• Have a well-groomed, professional appearance.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

MING FA NOODLES HOUSE PTE. LTD.

Job Description

We're on the lookout for dedicated individuals to join our fishball noodles family!

👨‍🍳👩🏻‍🍳 Kitchen Assistant

• Able to cook and assist prepare of foods.
• Ensures that food is prepared and served to the customers on time.
• Ensures that health and safety standards with all food, beverage and equipment are upheld in the kitchen.
• Ensures kitchen staff stores all food items.
• Cultivate productivity and innovative mindset.
• Follow food and beverage safety and hygiene policies and procedures.
• Implement operations for service excellence.
• Maintain food and beverage production environment.
• Maintain quality control procedures.
• Maintain safe and secure working environment.
• Provide safety and security for guests.
• Receive and store food products.
• Respond to service challenges.
• Solve problems and make decisions at operations level

Interested, please 📞 8350 2988 for interview.

OUE Limited

OUE Limited is a leading real estate and healthcare group, growing strategically to capitalise on growth trends across Asia.

Job Description

The F&B Executive, Osteria Mozza is concerned with the efficient and professional service of food and beverages within the restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and stock control. This role directly supervises team members while ensuring that all guests receive optimum service in accordance with the standards, policies and procedures of Hilton.

What will I be doing?

As the F&B Executive, Osteria Mozza, you will be responsible for performing the following tasks to the highest standards:

• Confidently know the food and beverage menu contents and explain them in detail to guests.
• Understand dietary requirements and offer appropriate suggestions.
• Make suggestions on the menu that might suit guests of different dietary requirements.
• Familiarize with menu items of all other outlets to recommend guests to other outlets.
• Undertake steps to ensure that the cashiers’ desk is ready and set for service.
• Check reservations with the Supervisor/ Manager and confirm any large bookings for the next service period.
• Ensure that everything is clean and tidy, ready for guests to enter the restaurant.
• Assist kitchen team members where required and carry out any reasonable duties requested by the Supervisor/ Manager.
• Greet guests with smiles as they enter and leave the restaurant, even if they are not seated at your designated section.
• Usher guests to a table and present menus when appropriate.
• Ensure that all service procedures are carried out to the standards required.
• Accommodate to guest request or offer appropriate alternatives.
• Take personal responsibility for the service experience of all guests in your designated area.
• Follow-up on any guest questions or queries immediately, and provide reach out to your Supervisor/ Manager if uncertain.
• Be observant when passing by guest tables, check if they require service and checking on their satisfaction.
• Make sure that all areas in the restaurant are cleaned and maintained in accordance with operating procedures.
• Assist with guests’ when they exit the restaurant and to check that they do not leave belongings behind.
• Ensure that safe and healthy working practices are observed throughout the service.
• Report any accidents / incidents to the Supervisor / Manager.
• Ensure that the Food & Beverage mission is established and instilled in you and all team members.
• Guide new team members and trainees/ casual labours.
• Ensure that safe and healthy working practices are observed throughout the service.
• Carry out any other reasonable duties and responsibilities as assigned.
• Side duties such as stock take, inventories, par stock level to be maintained working closely with the restaurant manager.
• Ensure that the cashiering duties are completed and floats are collected in timely manner.

What are we looking for?

The F&B Executive, Osteria Mozza 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:

• 2 to 4 years’ experience in similar position with 5-star hotel category or celebrity chef restaurant.
• Good English skills, both verbal and written to meet business needs.
• 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.
• Outgoing personality and willing to work for long hours.

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!

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

The best of New York hospitality with Singapore flair.

THE NoMad WAY

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career with the best in our industry. Our brand new property will build our vision to be a thriving hotel combining the best of New York hospitality with Singaporean flair. Our values connect us; our behaviours guide us; and our non-negotiables drive us.

Welcome to NoMad Singapore.

The best of New York hospitality with Singapore flair.

THE NoMad WAY

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career with the best in our industry. Our brand new property will build our vision to be a thriving hotel combining the best of New York hospitality with Singaporean flair. Our values connect us; our behaviours guide us; and our non-negotiables drive us.

Welcome to NoMad Singapore.

Exceptional Hospitality Starts With You

Are you ready to lead a prestigious bar that blends bartending artistry with refined hospitality? We are seeking a Bar Director to lead our specialty cocktail bar and oversees the hotel’s entire bar and beverage program. This dual role blends hands-on operational leadership with creative vision, ensuring exceptional service, team performance, and a standout guest experience.

He’ll manage all aspects of daily bar operations—from staffing and efficiency to quality control—while driving innovation across our beverage offerings. As the face of the program, he’ll serve as both ambassador and spokesperson, shaping its identity and elevating its reputation.

A strong understanding of financial performance, cost control, and profit optimization is essential, as he’ll be responsible for ensuring the bar operates efficiently and profitably. He will also ensure full compliance with all licensing regulations and legal requirements related to the sale and service of alcoholic beverages.

What will I be doing? As a Bar Director, you will manage the bar service to offer a high quality, efficient beverage service that adds to a superior Guest experience and is in accordance with licensing regulations associated with alcoholic beverages. Specifically, you will be responsible for performing the following tasks to the highest standards:

Operational Leadership

• Maintain an effective bar operation with a focus on high-quality, efficient service.
• Oversee outlet setup in line with established operational standards.
• Establish and communicate a clear delegation structure among senior team members during your absence.
• Complete all administrative tasks in accordance with Company procedures.

Guest Experience Excellence

• Ensure guest service standards are defined, implemented, monitored, and continuously improved.
• Evaluate team performance to guarantee the highest service standards at all times.
• Maximize revenue and increase average spend per guest through upselling, service excellence, training, and motivation.

Team Management & Development

• Uphold impeccable grooming and uniform standards for all team members.
• Deliver timely annual, interim, and ongoing performance appraisals and feedback.
• Support staff development through Personal Development Plans, Hilton University, and the hotel training calendar.
• Manage sudden staff shortages and report absences in line with Company Attendance Procedures.
• Apply the Company disciplinary policy when required.

Financial Oversight

• Produce accurate revenue forecasts within deadlines and communicate results to the Food & Beverage office.
• Collaborate with Food & Beverage Cost Control to ensure timely stock takes and achievement of cost control targets.
• Consistently meet or exceed monthly beverage revenue and profit margin targets.

Sales & Marketing Collaboration

• Maximize revenue and increase average spend per guest through upselling, high service standards, and motivational techniques.

Compliance & Safety

• Comply with licensing regulations and hotel procedures for alcohol service; conduct staff training accordingly.
• Demonstrate expert knowledge of all beverages, including preparation, presentation, and training of bar personnel.
• Ensure team compliance with Company Health & Safety and Fire Regulations through proper training.

Guest Relations & Feedback

• Ensure guest service standards are continuously evaluated and enhanced.
• Address guest feedback proactively to maintain the highest levels of satisfaction.

What are we looking for? A Bar Director 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:
 

• Previous experience in similar role.
• Passion for delivering exceptional levels of Guest service.
• Customer Service experience in supervisory or above capacity.
• A warm personality, attentive and smartly presentable. An ability to listen and respond to demanding Guest needs.
• Excellent leadership, interpersonal and communication skills.
• Accountable and resilient.
• Committed to delivering high levels of customer service.
• Ability to work under pressure.
• Flexibility to respond to a range of different work situations.
• A medium level of IT proficiency is required.

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!

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL

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

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

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

Responsibilities

• Assists in recruiting, training, motivating, coaching, directing and supervising the work of the employees in the restaurant/bar and banquet operations.

• Assists in developing and implementing all training programmes on a continual basis to ensure a high degree of professionalism within the staff.

• Ensures that the service standards are maintained while operating within budgeted labour cost guidelines. Food and beverage cost control is also important, preventing any wastage and over-ordering.

• Ensures proper care, security and maintenance of hotel equipment.

• Supervises the storage and operational area, ensuring that all restaurants, bars and function rooms are clean and tidy at all times.

• Attends all briefings and meetings in the absence of the Restaurant Manager and disseminates the information to staff.

• Monitors staff grooming, attitude and degree of professionalism to ensure strict adherence to the standards of quality service.

• Attends to guests’ complaints, problems or situations promptly to the satisfaction of the guests.

• Assists service staff at peak periods when possible. Must also be well-versed with F&B operations hours.

• Plans staff duty roster and conducts briefing regularly.

• Monitors and controls crowd when busy, always be on alert and stay vigilant on suspicious/strange findings.

• Performs any other duties as may be assigned from time to time by the management.

Requirements

• GCE 'O' Levels or equivalent

• 2 years of F&B experience

• Ability to work in a fast-paced environment

For more information, please visit www.goodwoodparkhotel.com

Please be informed that only shortlisted candidates will be notified.

PAZZION GROUP

We are a fast-growing chain-stores retailer of ladies’ fashion footwear. Established in 2001, PAZZION caters to the modern, sophisticated trend-setter with an uncompromising standard for taste and quality. High-caliber craftsmanship and an unwavering attention to detail mean each pair of shoes is painstakingly designed to bring you the best in style and comfort. PAZZION is available in major retail malls across SINGAPORE with its flagship outlet at Wisma Atria Orchard Road. Internationally, PAZZION’s presence can be found in China, Brunei, Cambodia, Philippines, India, Japan, Malaysia, Thailand and Vietnam.

Job Description

Responsibilities

• Assist in preparation of food, cooking and other general duties in the kitchen
• Ensure cleanliness and hygiene of the kitchen and dining area at all times
• Collect used kitchenware and load them to dishwasher for cleaning
• Support day-to-day café operations whenever required

Requirements

• Candidates with working experience in a kitchen is a plus
• Able to commit at least 2 months
• Part Time or Contract position available

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

Job Duties & Responsibilities:

● Greets all customers who visit the bar or enter the restaurant’s dining area.

● Maintains responsible service of alcohol to all customers including checking identification for proof of age.

● Makes recommendations and answers all menu inquiries.

● Takes orders from customers and ensures 100% accuracy when entering orders into the system.

● Provides hospitality and service to all customers drinking or dining at the bar including spieling menus and upselling the customer experience.

● Ascertains allergies and dietary restrictions and works with section management and chefs to ensure a safe and enjoyable experience for all customers.

● Prepares cocktails and beverages, and pours wines for all customers at the bar and in the restaurant. Runs drinks from the bar to the customer.

● Clear dead glassware, and makes additional beverage sales at the bar and in the restaurant.

● Extensive knowledge and execution of classic and house beverages.

● Handles cash, credit, and debit card transactions, ensuring charges are accurate, returning correct change to patrons, and balancing the cash register.

● Maintains inventory levels for all liquor, beer, wine, and bar items for service to customers.

● Maintains the appearance of the bar and lounge at all times. Adheres to safety and health standards set forth by the Singapore Food Agency

● Organizes and shelves beer and liquor deliveries.

● Prepares juices, mixes, syrups, garnishes, etc.

● Ensures the bar is well-stocked with glasses, coasters, napkins, straws, ice, liquor, wine, and beer.

● Maintains a clean work and dining area by removing trash, cleaning bar top, washing glasses, utensils, and equipment.

● Updates knowledge and skills continuously by participating in staff training opportunities.

● Responsible for training new employees as assigned.

● Assists other stations or areas of the restaurant when requested by management.

Qualifications:

● Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.

● Communicates information effectively and efficiently.

● Excellent organizational skills and attention to detail.

● Possesses a positive, results-oriented, team-player mentality.

● Ability to under pressure and maintain professionalism when working under stress.

● Knowledge of workplace safety procedures and local Health & Safety Standards.

● Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required)

● Extensive knowledge and expert execution of classic and house beverages.

JR F & B Concepts

Job Description

Job Title: Restaurant Manager – Fine Dining

Location: Orchard Road

About the Role
We are seeking an experienced and passionate Restaurant Manager to oversee the daily operations of our fine dining establishment. The ideal candidate will ensure exceptional guest experiences, uphold high service standards, and lead a team dedicated to delivering excellence.

Key Responsibilities

• Oversee day-to-day restaurant operations, ensuring smooth service and guest satisfaction.
• Lead, train, and motivate front-of-house staff to provide professional, attentive, and personalized service.
• Maintain the highest standards of food quality, presentation, and service in line with fine dining expectations.
• Manage reservations, seating arrangements, and guest flow to maximize efficiency without compromising experience.
• Handle guest feedback and resolve complaints with professionalism and discretion.
• Collaborate with the Head Chef and kitchen team to align service with menu offerings and wine pairings.
• Monitor inventory, procurement, and cost control, ensuring profitability and minimizing waste.
• Implement and uphold compliance with health, safety, hygiene, and licensing regulations.
• Drive sales through upselling, wine service, and special events/promotions.
• Prepare reports on sales, budgets, and staff performance for senior management.

Requirements

• Proven experience as a Restaurant Manager, Assistant Manager, or similar leadership role in fine dining preferred.
• Strong knowledge of food and beverage service standards, wine service, and fine dining etiquette.
• Exceptional leadership, communication, and interpersonal skills.
• Ability to remain composed under pressure and manage demanding guests.
• Excellent organizational and problem-solving skills.
• Flexibility to work evenings, weekends, and public holidays as required.
• Diploma/Degree in Hospitality Management or related field preferred.

What We Offer

• Competitive salary and performance incentives.
• Opportunities for professional growth and career advancement.
• A dynamic and supportive work environment in a prestigious dining setting.

Four Seasons Hotel Singapore

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return.

Job Description

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

At Four Seasons Hotel Singapore, we create more than just stays – we craft meaningful, memorable experiences. Amidst the vibrant energy of the city, our Hotel is a calm sanctuary where discerning travellers find a true sense of home and place. Our thoughtfully designed environment, from lush gardens to serene, generous spaces, rejuvenates and inspires, allowing both guests and employees to thrive.

As part of our team, you are not just filling a position. You are crafting meaningful moments, and contributing to a journey of discovery. Here, we value warmth, attention to detail, and the ability to anticipate needs before they are spoken – traits that define true luxury hospitality. Life at Four Seasons Hotel Singapore is authentic and full of purpose, just like the experience we deliver to every guest.

If you have a sincere passion for creating meaningful moments and seek to grow in a setting where excellence is the standard, we invite you to join us and be part of something exceptional.

Discover more at press.fourseasons.com/singapore 
 

About the role:

Guest Relations Executive, Front Office 

The Guest Relations Executive is an essential part of the Front Office Team. Welcoming guests to the property, providing an exceptional guest experience at check-in, during the guest’s stay, and on departure. This role works to achieve the highest level of guest satisfaction during their arrival and departure, plus responding to a wide variety of guest requests, assessing guest needs, adding personal recommendations, and aligning with Four Seasons service standards.

What you will do: 

• Welcome guests upon arrival and departure according to Four Seasons’ standards and procedures.

• Handles all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible. 

• Assists guests in all inquiries in connection with hotel services, hours of operations, key hotel personnel, in-house events, directions, major city attractions and events etc. 

• Responds to all guest requests in an accurate and timely manner. Interactions with guest will be in person and by phone; 

• Resolves guest complaints, and find opportunities to recognize and personalize the service experience for all guests. 

• Reports to the Duty Manager for further follow-up when necessary.

What you bring:

• Preferably a Diploma holder in Hospitality or its equivalent

• One (1) year of relevant experience within Four Seasons  (or a top luxury group) is considered an asset

• Good organisational skills, ability to prioritize workload and handle pressure

• Excellent interpersonal and communication skills

• Knowledge of Opera System would be an added advantage

• Curiosity and interest in the luxury market; Guest-centricity and understanding the importance of guest preferences

• Kindly note that due to work visa restrictions, position is open to Singaporeans only

What we offer: 

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities

• Unique strong culture

• Best-in-industry training

• Complimentary stays at Four Seasons properties (based on availability), with discounted meals

• Paid holidays/vacation

• Dental and medical/life insurance

• Employee service awards/Birthday Gift

• Annual employee party/social and sporting events

• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires flexibility in scheduling, with the ability to work on weekends and festive holidays.

33Club

Job Description

Location: Private Members' Club a few steps from Raffles Place MRT

Located in the heart of Raffles Place, we are an exclusive private members club offering a refined dining experience and exceptional service. We’re seeking a passionate and experienced F&B Supervisor to oversee daily operations and lead our service team to deliver best-in-class hospitality to our members.

• Supervise and support the service team to ensure smooth day-to-day F&B operations.
• Maintain high service standards and deliver excellent guest/member experiences.
• Coordinate closely with the kitchen and bar teams for timely and accurate service.
• Manage reservations, table arrangements, and overall service flow.
• Train, mentor, and guide junior staff to elevate team performance.
• Handle guest/member inquiries, feedback, and complaints professionally.
• Support in event setup, service, and execution when required.
• Assist with inventory management, ordering, and stock control.
• Ensure cleanliness and compliance with health, safety, and hygiene regulations.

• Prior experience in F&B service or hospitality; supervisory experience preferred.
• Strong leadership, communication, and interpersonal skills.
• Passion for customer service with attention to detail.
• Comfortable working in a fast-paced, high-end service environment.
• Willing to work evenings and weekends (excluding Sundays).

• 5-day work week | 10-hour shifts (inclusive of 1-hour break)
• Staff meal provided
• Transport provided for shifts ending after 11:30 PM

IBIS Singapore on Bencoolen

Ibis Singapore on Bencoolen is Singapore’s favourite economy hotel managed by Accor Group. Reviewed over 7,000 times on TripAdvisor and accommodating more than 250,000 guests per year, this hotel is renowned for its excellent customer service and centralised location.

Job Description

The Front Office Supervisor is directly responsible for the day-to-day operations of the Front Desk while on duty. They are leading the team to ensure that the Reception operations run smoothly at all times and supporting Receptionists in their day-to-day tasks. On a broader scale, the Front Office Supervisor is to ensure that all of the hotel’s guests are greeted, assisted with a level of service, and welcomed in a genuine, warm way at all times.

• Assist the Duty Manager in ensuring smooth operations at the front office.

• Assist the Duty Manager in reviewing the staffing roster at the commencement of the shift to ensure the best deployment for maximum efficiency.

• Able to assist the Guest Service Executive in resolving any operational issues.

• Assist the Duty Manager in controlling room inventory. Managed allocations according to hotel directives. Plan room allocation and prepare arrivals, bearing in mind any special requests.

• Coordinating with housekeeping daily to ensure rooms are cleaned on time, departures are checked out timely, and VIP arrivals are checked.

•  Update PMS (Opera) and be able to use the program as an expert for the Front Office area. Able to train others to do so, too.

• Promote, develop, and maintain strong working relations, ensuring that your shift/team runs smoothly and guests are greeted professionally, in a Heartist manner.

• Identify the person to whom he/she is speaking and the subject of the request, and direct the guest accordingly.

• Monitor performance standards, reporting issues/concerns as needed.

•  Able to assist the Duty Manager in handling guests’ requests and complaints.

• Able to train all existing and new team members.

• Able to assist the ALL Star & in general be a Loyalty Ambassador who consistently promotes our Loyalty programs (Accor Live Limitless & ALL Plus).

•  Able to assist the Assistant/Front Office Manager in monitoring and checking on retroclaims.

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

Requirements:

• Bachelor's Degree or Diploma in Hospitality Management or equivalent

• Minimum of 3 years of relevant experience in a similar capacity 

• Previous experience in a similar leadership role is an asset

• A service-focused personality is essential

• Prior experience working with Opera or a related system

• Strong interpersonal and problem-solving abilities and the ability to lead by example

Marriott International

Job Description

Marriott International

Job Description

Little Easy Pte Ltd

Job Description

Applicant needs to have at least 2 years bartending experience. Good knowledge of different liquors, beers, wines and liqueur. Needs a bit of management experience as well. Also an individual who can can manage customers expectations.

Pleasant disposition, hardworking and diligent individual preferred. Also able to work seamlessly with colleagues and superiors.

Able to take instructions well and execute it. Needs to be active in menu planning, especially cocktails section.

THE WESTIN SINGAPORE

As Singapore’s first integrated hotel located specially within an office building, The Westin Singapore occupies levels 32 to 46 of Asia Square Tower 2 commercial development in Marina Bay, the heart of Singapore’s bustling financial district. Embracing the Westin brand’s promise 'For a Better You', The Westin Singapore offers 305 guestrooms and suites, four distinct dining venues, an outdoor infinity pool with a stunning view over Singapore’s south coast, the Heavenly Spa by Westin™ and 1,350 square meters of versatile event spaces, all designed with guests’ well-being in mind. For more information, please visit thewestinsingapore.com.

Job Description

JOB SUMMARY

Assists the Front Office Manager in administering front office functions and supervising associates on a daily basis. Front office areas include Bell/Door Staff, Service Express, Westin Club, and Guest Services/Front Desk. The Assistant Front Office Manager directs and works with managers and associates to carry out procedures ensuring an efficient check-in and check-out process. Ensuring guest and associate satisfaction and maximizes the financial performance of the department and hotel. 

CORE WORK ACTIVITIES

Supporting Management of Front Desk Team 

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Supervises and manages employees. Managing all day-to-day operations. Understanding associates' positions well enough to perform duties in their absence.

• Ensures associate recognition is taking place on all shifts.

• Establishes and maintains open, collaborative relationships with associates 

Monitoring and Supporting Progress Towards Front Desk Goals

• Manages day-to-day operations, ensuring the quality, The Westin brand standards and meeting the expectations of guests on a daily basis.

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

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

• Strives to improve service performance.

• Be a subject matter expert on Marriott Bonvoy Loyalty Program 

• Ensuring associates are adhering to Marriott International Health Check standards 

• Collaborates with the Front Office Manager on ways to continually improve departmental service.

• Communicates a clear and consistent message regarding the Front Office goals to produce desired results.

• Participates in the development and implementation of corrective action plans based on review of comment cards and guest satisfaction results.

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

Ensuring Exceptional Customer Service 

• Provides services that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Serves as a role model to demonstrate appropriate behaviors.

• Sets a positive example for guest relations.

• Displays outstanding hospitality skills.

• Empowers employees to provide excellent customer service.

• Interacts with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.

• Provides feedback to employees based on observation of service behaviors.

• Handles guest problems and complaints effectively.

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

Managing Projects and Policies

• Implements the guest recognition/service program, communicating and ensuring the process.

• Ensures compliance with all Front Office policies, standards and procedures.

• Monitors adherence to all credit policies and procedures to reduce bad debts and rebates.

Additional Responsibilities 

• Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person.

• Act as a First Responder in Emergencies 

• Participate in Fire Evacuation Exercises 

• Analyzes reports and information and evaluating results to choose the best solution and solve problems. 

• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

• Functions in place of the Front Office Manager in his/her absence.

• Communicates critical information from pre- and post-convention meetings to the Front Office staff.

• Participates in department meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work,​ begin your purpose, belong to an amazing global​team, and become the best version of you.

Guzman y Gomez

Guzman y Gomez (GYG) Mexican Kitchen is a dynamic chain of food and beverage restaurants dedicated to enhancing guest experiences with authentic, high-quality Mexican cuisine. Our passion lies in crafting delicious dishes using real ingredients, with processes such as 24-hour marinades and rigorous chip-tasting sessions. We prioritize freshness and authenticity, believing that the extra effort is always worthwhile. Our team, known as the #DreamTeam, is the backbone of our success in Singapore. From service crew to chefs and managers, we embody cheerfulness, positivity, and energy, delighting guests with warm welcomes and genuine smiles. If you share our values and enthusiasm, join us today!

Job Description

Benefits
These are just some of the benefits that come with working at GYG:

●Sign-up bonus of $2,000
●Staff referral programme of $500
●Attractive Salary $$
●Yearly Appraisals
●5 days work week and 2 days OFF, 44 hours
●Performance Incentives (quarterly)
●Rapid Career Growth
●Staff meals & discounted meals
●Various types of leave entitlements
●Outpatient & Hospitalisation benefits
●Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

Job Scope

The Assistant Restaurant Manager is responsible for the overall efficient and effective management and operation of the restaurant in the absence of the Restaurant Manager, including but not limited to operations, people management, customer experience and financial management.
 

We guarantee you will have lots of fun at work and not a single day is the same!

Ebisu

Job Description

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

• Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

• Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

• Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practices

Ebisu

Job Description

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Ebisu

Job Description

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of

delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and

kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Kabe No Ana

Job Description

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

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

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc

•Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)

•Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts

•Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

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

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

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

•Assist in recruitment needs

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

•Appraise employees to reward and punish fairly

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

Job Requirements:

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

•Passion for excellent customer service

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

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

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

Kabe No Ana

Job Description

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Kabe No Ana

Job Description

Provide guidance and day-to-day training to staff within assigned areaCarry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

Manage and coordinate activities with people, products and equipment to maximize sales and profit

ResponsibilitiesRestaurant Operations Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

Check readiness of restaurant for service day and brief service crew on staffing roster for service day

Manage customer flow and seating arrangementOversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

Ensure documentation of all cash shortage and surplus in record book and to tally payment collectionRestaurant Management & Planning Act as point of escalation for service crew regarding service issues

Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner Quality Assurance & ControlEnforce restaurant quality, service, cleanliness and value standards

Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurantImplement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People ManagementConduct induction for new hires to provide them with the necessary skills and information to carry out roles and functionsProvide training to encourage role rotation amongst service staff

Train and monitor staff in the company SOPs (standard operating procedures)Ensure workplace safety practices

Kabe No Ana

Job Description

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

RE&S Enterprises Pte Ltd

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

Job Description

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

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

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

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

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

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

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

•Assist in recruitment needs

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

•Appraise employees to reward and punish fairly

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

Job Requirements:

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

•Passion for excellent customer service

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

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

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

RE&S Enterprises Pte Ltd

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

Job Description

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

RE&S Enterprises Pte Ltd

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

Job Description

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

Tipsy Bird

Job Description

• Achieve assigned revenue targets and drive overall outlet profitability through effective cost control and operational excellence.
• Foster and maintain positive guest relations at all times, ensuring high service standards and prompt resolution of guest concerns.
• Oversee and manage outlet opening, daily operations, and closing procedures in accordance with company policies.
• Ensure all dining areas comply with health, safety, and hygiene regulations, maintaining a clean, functional, and professional appearance at all times.
• Enforce Food & Beverage Safety and Hygiene policies and ensure full compliance by all team members.
• Ensure menu boards and beverage lists are well-maintained, updated, and that sufficient quantities of menus are available for service.
• Assist in resolving payment discrepancies and ensure all cashiering and settlement procedures comply with established accounting standards.
• Monitor and evaluate staff performance across all service phases and job functions; provide on-the-job coaching and corrective guidance when required.
• Conduct daily briefings and communicate operational updates, issues, and performance matters to the Restaurant Operations Manager / General Manager.
• Oversee food and beverage inventory control, ensuring stock counts are accurate, timely, and consistently performed.
• Establish and maintain par levels for supplies, liquor, beer, wine, and equipment; prepare and delegate requisitions to replenish shortages based on business needs.
• Participate in interviewing and selecting Front of House team members when required.
• Analyse operational data and feedback to identify issues, evaluate options, and implement effective solutions.
• Actively contribute to the implementation of new initiatives and process improvements to enhance service quality and operational efficiency.
• Maintain and support a structured training system to ensure all staff are equipped with the skills, knowledge, and service standards required to perform effectively.

Hanbaobao Pte. Ltd. (Licensee of McDonald’s)

McDonald's opened its first restaurant in Singapore in 1979 and now serves over 70 million customers annually across 151+ restaurants islandwide. For over 40 years, our brand has been an integral part of the local community, bringing people together to enjoy feel-good moments over their favorite food.

Job Description

Job Details

• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations

• Supervise store operations, cash control, and shift management

• Manage a high-performance team and develop their talents

• Drive recruitment, training, and marketing campaigns

Requirements

• Good Customer service

• Great communicator

• Leadership and able to work as a team player

DREAM TALENTS PTE. LTD.

Job Description

Job Description

• Industry/ Organisation Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 6 days (12hours per day)
• Salary Package: $4,000 to $6,000
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organise and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyse and forecast sales to optimise profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays

KENZEN F&B Pte Ltd

Since our establishment in Singapore back in 2014, Craftsmen Coffee has been dedicated to serving exceptional coffee and food, ensuring it's within reach for all. With a commitment to using only the finest globally sourced coffee beans, we strive to present each customer with a clean and delicate cup of perfection. Our passion for crafting exquisite coffee and delectable dishes is evident in the thoughtfully chosen ingredients we use, guaranteeing an unparalleled experience.

Job Description

Job Description & Requirements

If you love great food and coffee and enjoy working in a cafe setting, this is the place for you!

Job Description:

• Ensure daily operations of the kitchen run smoothly and efficiently
• Plan and assign daily workloads and schedules to the team member
• Responsible for monitoring food quality, and consistency and ensuring the food presented is of the highest quality
• Ensure proper purchasing, receiving, and ingredient storage standards in the kitchen
• Guide, monitor, and ensure kitchen staff are well-trained
• To assist in any of the kitchens may require assistance within or outside normal working hours
• Knowledge of health and safety standards
• Ability to multitask and work quickly under pressure
• Attention to detail and organizational skills
• Ensure that policies and standard operating procedures are strictly adhered to
• Enforce the highest standards of cleanliness, hygiene, and sanitation in the kitchen. This includes working areas, utensils, and other kitchen equipment.
• Actively responds to and handles guest problems and complaints
• Oversee purchasing to stay within budget and in a healthy range
• Ensure that all perishable items are stored quickly and efficiently to assess freshness and presentation to avoid wastage
• Any other ad-hoc duties assigned by Management

Job Requirement:

• Good knowledge of brunch-style cooking and Western cuisine is preferred.
• Formal culinary training in Food Preparation & Culinary management is an added advantage
• Calm demeanor to work in a high-stress, fast-paced environment
• Able to work in a hot and humid environment
• Team Player
• At least 3-4 years (s) of working experience in the related field is required
• Candidate must possess at least a Professional Certificate/NiTEC, Diploma/Advanced/Higher/Graduate Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in any field.
• Able to perform Flexi Shift, and able to work on weekends and public holidays.
• 6 days work week

Benefit:

• Staff Meal
• Staff Discount
• Birthday Voucher
• Uniform will be provided
• Sales Target Incentive

Les Amis Holdings Pte Ltd

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

Job Description

Assist the Chef in administrative and culinary functions to ensure the consistent delivery of high-quality Japanese dishes, maintain hygiene standards, and contribute to new dish development within a dynamic kitchen environment.

Responsibilities

• Assist the Chef in managing administrative tasks to support kitchen operations efficiently
• Procure Japanese ingredients and manage invoicing processes to ensure timely and accurate supply chain flow
• Prepare Japanese ingredients and cook Japanese dishes to maintain authentic taste and presentation standards
• Counsel, guide, and instruct kitchen personnel to enhance their performance and adherence to operational standards
• Collaborate with the Chef to develop new dishes that align with culinary innovation and customer expectations
• Maintain high levels of hygiene and order in work areas including reach-in and walk-in refrigerators to comply with food safety standards
• Consistently uphold food hygiene regulations and company quality standards to ensure safe food handling and preparation
• Monitor and maintain the quality and presentation of all Japanese food items at the assigned station to meet established standards
• Apply acute taste skills to evaluate and ensure the flavor profile of dishes meets quality expectations

Preferred competencies and qualifications

• Diploma in Culinary Skills
• Minimum of 4 years of kitchen experience
• Excellent knowledge of ingredients and Japanese food handling, preparation, and cooking procedures specific to assigned station

MONGKOK DIM SUM PTE. LTD.

Job Description

Hiring 1 Spass Holder

Key Responsibilities

• Prepare and cook menu items according to recipes, quality standards, and presentation guidelines.

• Ensure food is cooked properly, presented attractively, and served on time.

• Monitor food quality and freshness; adjust recipes and techniques as needed.

• Maintain cleanliness and organization of work areas, utensils, and equipment.

• Strictly follow food safety, sanitation, and hygiene practices at all times.

• Assist with inventory control, stock rotation, and receiving and inspecting deliveries.

• Collaborate effectively with other kitchen staff for smooth operations.

• Take direction from senior kitchen staff and assist with daily prep work.

• Maintain kitchen equipment and report any issues or maintenance needs as necessary.

• Proven experience as a Chef in a professional kitchen (e.g., restaurant, hotel, catering).

• Knowledge of various cooking methods, ingredients, and kitchen equipment.

• Strong attention to detail and excellent time-management skills.

• Solid understanding of food safety, sanitation, and hygiene practices.

• Ability to lead, coordinate with, and work within a team.

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

• Effective communication skills and a professional work ethic.

TSUTA SINGAPORE PTE. LTD.

Job Description

JOB DESCRIPTION

• Responsible for food preparation, maintaining the kitchen equipment/utensils at utmost cleanliness and hygiene
• Ensures consistency in taste, quality, quantity, temperature and presentation of each food served
• Quick in food preparation and is able to cope with a fast-paced kitchen environment
• Ensure minimum wastage in food preparation and washer duty
• Ensure freshness of food ingredients and raw materials, keeping track of old and new items by rotating stocks
• Clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Any other duties as and when being assigned by Chef

REQUIREMENTS

• Relevant experience in the service/F&B industry is an advantage
• Team player in a fast-paced environment and able to work in harmony
• Responsible and maintain positive attitude with a high level of energy at all times
• Self-driven and possess good learning attitude
• Independent and able to multitask
• With Food Hygiene Certificate or related preferred
• Willing to work at multiple locations, as rostered
• Able to work shifts, weekends and public holidays

RN Care Pte. Ltd.

RN Care the leading staffing, recruitment solutions and HR Consultancy firm.

Job Description

• Assist in daily restaurant operations including customer service, cashiering, and floor management

• Support the Restaurant Manager in supervising service crew and ensuring smooth service flow

• Participate in staff scheduling, inventory control, and stock ordering

• Handle customer enquiries, feedback, and resolve service issues professionally

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

• Learn and rotate across multiple departments: service, kitchen basics, operations, and admin tasks

• Assist in opening/closing procedures and oversee shift operations

• Monitor staff performance and support training of new team members

• Prepare simple reports and update management on outlet performance

Requirements

• Min Degree in any field

• No experience required

• Willing to be based in Singapore
  

To submit your application, please apply online apply@rn-care.com or call +(65) 6220 0847 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd

EA License No: 17C8900

BUHARI RESTAURANT PTE. LTD.

Job Description

The Assistant Head Chef supports the Head Chef in managing daily kitchen operations, ensuring food quality, consistency, and hygiene standards are maintained. This role assists in menu execution, staff supervision, and training while helping to deliver high-quality dishes on time.

Job Requirements:

• Proven experience as a Chef or Senior Cook in a commercial kitchen.

• Knowledge of kitchen operations and food safety standards.

• Ability to lead and supervise a kitchen team.

• Strong organizational and time-management skills.

• Willingness to work shifts, weekends, and public holidays.

• Good communication and teamwork skills.

Koufu Pte Ltd

“Koufu” refers to the Chinese belief that it is one’s good fortune to feast on good food, therefore "mouth fortune".

Job Description

• Basic Salary: Up to $2700 Excluding Incentive + AWS + Performance Bonus + Progressive Bonus

Duties and Responsibilities

Assist the Foodcourt Manager in the following areas:

(a) External Customer Relationship Management

• To retain 100% stall occupancy through effective tenant relationship
• To uphold quality control in food products sold in the tenant stalls
• To handle customers’ and landlord’s feedbacks and identify lapse of outlet’s services

(b) Outlet Operations Management

• Work pro-actively with the Maintenance Department to fix outlet’s hygiene and maintenance issues in a timely manner. Ensure the outlet is well-maintained at all times and is in line with the Workplace Safety and Health (WSH) guidelines
• Perform daily sales bank-in.
• Achieve monthly sales target and FD rental income target.
• To ensure smooth operations during opening, mid and closing shifts.
• To uphold quality control in food & beverage products sold in the FB stalls
• Prepare reports at the end of shift/week.

(c) Internal Customer Relationship Management

• Work with the Marketing department to execute marketing activities or campaigns etc.
• Work with the Procurement department to replenish stock through procurement portal etc.
• Provide support to the Finance department through submission of sales receipts, reports etc.
• Provide support to the Human Resource department through submission of verified attendance etc

(d) Any other duties as directed

Requirements:

• Min. GCE ‘N’ level or equivalent
• Service-oriented and diligent with high level of integrity
• Mature and possess good interpersonal skills to assist Foodcourt Manager to manage cleaners, employees, customers and tenants
• Problem-solving and investigative role to handle customer’s complaints on food quality or service attitude.
• Computer literacy

ERT EMPLOYMENT PTE. LTD.

Job Description

Manager is responsible for managing the operations of the organization. This includes overseeing the management of resources on project sites, directing and monitoring business operations, developing operation plans, managing service contracts and incidents, and communicating with stakeholders and clients to ensure quality work. He/She is also required to carry out capability development activities and any other operational requirements as directed by the management. Key Responsibilities:

Supervision:

Hand on need work on ground- train and supervise staff to ensure they meet performance standards and follow safety protocols. Scheduling:

Create and manage cleaning schedules, ensuring adequate coverage for all areas and shifts. Quality Control:

Inspect work areas regularly to ensure cleanliness and quality standards are met. Inventory Management:

Monitor and order cleaning supplies and equipment as needed to ensure uninterrupted services. Customer Service:

Address client inquiries and concerns promptly and professionally. Training:

Conduct on-the-job training for new employees and provide ongoing training for existing staff. Safety

have to travel whole Singapore, have around 30 locations

when shortage of manpower needs to cover their duties.

Ideals Recruitment Pte Ltd

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

Job Description

√ Salary: $3150 + $100 (Allowance) + $150 (Management Allowances) + Variable Bonus + Staff Meal Benefit + Off in lieu

√ Working Location: Island Wide (Accessible Location)

√ 6 Days Alternative Work Week / 6Days off per month

√ MNC Restaurant

√ Convenient Work Location (Near MRT)

√ Good Working Environment

√ Fast Expansion Company

Job Scope

• Responsible for Restaurant day to day operation

• Opening & Closing of Restaurant

• Managing of crews to ensure daily service standard are met

• Preparing of daily sales report to management

• Any other ad-hoc operations duties assigned

Requirement

• ITE or Diploma Qualification or Above

• 2 – 5 Year of relevant working experience

Interested applicants are welcome to apply online with updated Resume/CV via Apply Now button

Only shortlisted candidate will be notified

NUVE HOLDINGS PTE. LTD.

Job Description

Job Summary

As a Bartender at The Warehouse Lobby Bar, you will deliver exceptional beverage service while creating a warm, engaging experience for every guest. You will work efficiently behind the bar, maintain high standards of cleanliness and consistency, and contribute to the energy and culture of the venue.

Responsibilities

• Prepare and serve classic and house cocktails, wine, beer, and non-alcoholic beverages accurately to specification
• Provide friendly, attentive, and confident guest service to ensure a positive customer experience
• Engage guests by recommending drinks and creating a welcoming bar atmosphere that encourages repeat visits
• Maintain cleanliness and organization of the bar, tools, and workstations to meet hygiene standards
• Manage bar stock by restocking supplies and monitoring basic inventory levels to avoid shortages
• Follow responsible service of alcohol policies and comply with local regulations to ensure safe service
• Handle POS transactions accurately and efficiently to maintain smooth payment processes
• Collaborate with service and kitchen teams to coordinate timely and seamless service delivery
• Open and close the bar following established procedures to ensure operational readiness and security

Preferred competencies and qualifications

• Previous bartending experience preferred but not essential
• Strong knowledge of spirits, cocktails, and bar service fundamentals to support quality beverage preparation
• Confident communication skills to interact effectively with guests and team members
• Ability to stay calm and efficient in a fast-paced environment to maintain service quality
• High personal standards of cleanliness, consistency, and presentation to uphold venue reputation
• Team-oriented mindset with a positive, professional attitude to foster a collaborative workplace
• Flexible availability, including evenings, weekends, and public holidays, to meet operational needs

SHIV RESOURCES PTE. LTD.

Job Description

Roles & Responsibilities
Job Description & Requirements

Responsibilities

1. Deliver a pleasant and memorable dining experience for all restaurant patrons and event guests.

2. Respond promptly to guest feedback or concerns that require managerial decision-making and immediate action.

3. Collaborate closely with the operations team to achieve and exceed restaurant sales targets.

4. Prepare staff schedules to ensure adequate and efficient staffing levels at all times.

5. Manage restaurant human resource functions by orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing performance; and enforcing company policies and procedures.

6. Achieve operational objectives by contributing to strategic planning and reviews; preparing and executing action plans; implementing standards for productivity, quality, and customer service; resolving operational issues; identifying trends; and recommending or implementing improvements to restaurant setup, systems, and policies.

7. Meet financial objectives by forecasting operational requirements, preparing annual budgets, monitoring expenditures, analysing variances, and initiating corrective actions to ensure costs remain within company budgets and financial guidelines.

8. Plan menus in consultation with chefs by estimating food costs, evaluating profitability, and making necessary menu adjustments.

9. Control costs by enforcing portion control standards, monitoring preparation quantities, minimizing waste, and maintaining high food quality.

10. Maintain a safe, secure, and healthy environment by establishing, enforcing, and complying with sanitation standards, legal regulations, and safety procedures, as well as securing revenues and implementing corrective action plans when required.

11. Maintain restaurant ambiance by overseeing lighting, background music, linen service, glassware, dinnerware, utensil quality and placement, and by monitoring food presentation and service standards.

12. Enhance the reputation of the department and organization by taking ownership of new initiatives, responding positively to unique requests, and exploring innovative opportunities to add value to restaurant operations.

13. Assist the banquet team as required and when directed by management.

14. Promote the restaurant brand within the local community through word-of-mouth engagement and organized restaurant events.
    

    Competencies
    

    • Ability to manage and coordinate activities across multiple departments, including Operations, Kitchen, Sales, and Regulatory Compliance.

    • Demonstrated leadership skills with the ability to inspire, guide, and motivate teams toward organizational goals.

    • Strong capability to monitor, evaluate, and improve processes and procedures to ensure operational excellence.

    • Ensures streamlined and efficient production and delivery of goods and services while maintaining quality standards.

    • Highly organized, with the ability to manage documentation, administrative tasks, and team performance effectively.

    • Handles customer complaints tactfully, professionally, and with a solution-oriented mindset.

    • Consistently strives to achieve the highest level of customer satisfaction.

    • Displays patience and a strong customer-focused approach in all situations.

    • Excellent customer service and interpersonal communication skills.

HIONG GUAN GALLERY PTE. LTD.

Job Description