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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.

WILD/FIRE

Job Description

About the role

WILD/FIRE is seeking talented Junior Chefs and Chef De Parties to join our culinary team in our Central Region location. As a key member of our kitchen brigade, you will play a vital role in delivering exceptional dining experiences to our guests through the preparation and presentation of high-quality dishes. This is a full-time position offering opportunities for growth and development within our dynamic hospitality organisation.

Key Responsibilities

• Preparing and cooking a variety of dishes to the highest standards of quality and presentation

• Maintaining strict adherence to food safety and hygiene regulations

• Ensuring the efficient and organized running of the kitchen

What we're looking for

• Minimum 1 year experience

• Strong working knowledge of food preparation techniques, food safety, and kitchen operations

• Ability to work quickly and efficiently in a fast-paced, high-pressure environment

• Excellent communication and teamwork skills

What we offer

At WILD/FIRE, our people are at the heart of our success. We offer a supportive, collaborative work environment with opportunities for advancement, as well as a competitive salary and benefits package. This includes ongoing training and development, staff discounts, and a focus on work-life balance. If you're looking to take your culinary career to new heights, we'd love to hear from you.

Apply now to join our talented team of culinary professionals.

About us

Join the WILD/FIRE family and be part of the hottest team in town! WILD/FIRE is known for our high-quality mouthwatering burgers, grills, and friendly service.

If you're excited about the prospect of joining our dynamic kitchen team, please apply now!

Unlisted Collection

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

Job Description

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

                                                                                    & 

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

Tasks & responsibilities

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

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

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

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

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

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

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

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

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

Qualifications & experience

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

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

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

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

• Creativity and passion for developing innovative pastry recipes.

• Excellent communication and team management abilities

Benefits

• Competitive salary and benefits

• Opportunities for professional growth and development

• Employee discounts on food and beverages

• A supportive and creative work environment

• Staff meals provided for brunch and dinner

• Comprehensive Medical & Dental Insurance Coverage

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

EHL Campus (Singapore) Pte. Ltd.

EHL Group in a nutshell:

Job Description

Join us and shape the future of hospitality today!

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

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

EHL Group in a nutshell:

• 2 campuses in Switzerland, 1 in Singapore.

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

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

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

• The integration of new technologies into study programs.

• A global hospitality consultancy arm, EHL Advisory Services.

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

We are looking for:

Hospitality Service Manager

(100% activity rate)

Your mission

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

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

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

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

Your main responsibilities will include

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

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

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

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

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

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

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

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

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

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

Prerequisites and personality

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

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

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

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

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

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

• You have a strong sense of hospitality

• Excellent English language skills (written and spoken).

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

What we offer

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

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

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

 Applications sent by any other means will not be considered.

KOTR PTE. LTD.

Job Description

Job Description:

About C.O.T.U:

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

Key Responsibilities:

Overview:

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

General Responsibilities:​​​

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

Human Resources:

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

Royal Plaza

Royal Plaza on Scotts (RP), Singapore’s first 100% smoke-free business hotel. Located in Orchard, RP has been voted Best Independent Hotel in Asia Pacific by TTG Asia for 10 years and awarded the 2017 TripAdvisor Certificate of Excellence.

Job Description

Job Description:

• Perform Food & Beverage Service and operations in line with hotel SERVICE brand values and standards.
• Oversee daily effectiveness of operational matters of Food & Beverage outlets.
• Provide training for new products, services and promotional materials to all employees to improve work knowledge and enable enhanced empowerment practices.
• To supervise trainees, work performance and delivery of service excellence and oversee daily duty of Captains, Waiter/ Waitress and trainees (OJT to all junior staff, newbies and trainees).
• Oversee all duties, tasks & services assigned by Assistant Restaurant Manager & Restaurant Managers are carried out accordingly to the required standards by the hotel.
• Handle all related banquet events and functions, seminar/meeting/lunch/high tea/dinner. To serve all guests in banquet function and always provide excellent service.
• Provide service support to the restaurant operations, gourmet and cashier in the reception counter.
• To monitor and maintain consistency of food and beverage quality and service delivery. Conduct training and coaching for all junior staff.
• To attend briefings and meetings held by the department and update all the latest policies in the absence of the restaurant manager and senior restaurant manager.
• Ensure good hygiene standards in the service areas are always maintained.
• Ensure all furniture and equipment are always kept in clean and good condition and follow up with maintenance check.
• Support all aspects of Food & Beverage outlets operations and the organization in building an excellent customer service culture for the highest guest satisfaction and creating a memorable PEAK experience for all diners.
• Manages all guest complaints, enquiries, requests and service-related matters and ensures continuous brand value is provided accordingly.
• Communicate and cultivate core value service culture within the department.
• Perform Operations Excellence, Inventory Management & Manpower Management.

Requirements:

• GCE 'N' or 'O' Levels / Diploma in Hospitality or related field preferred.
• Minimum 2–3 years of F&B experience in a hotel or banquet setting.
• Proven ability to supervise and train junior team members.
• Ability to conduct briefings and training sessions.
• Knowledge of food and beverage operations, including inventory and manpower. management.
• Willingness to work shifts, weekends, and public holidays.

AlwaysHired Pte. Ltd.

Job Description

🍽️ F&B Management Trainee (Islandwide | Up to $4,000 | Quarterly Bonus )

📍 Work Location: Islandwide
🕒 Working Hours: Retail hours (9–10 hours/day)
🗓️ Work Pattern: 5/6/5/6

💰 Salary & Benefits:

• Salary up to $4,000

• Quarterly Bonus

• Career Progression Opportunities

• Staff Meals Provided

🛠️ Job Scope:

• Provide excellent customer service

• Handle and process payments accurately

• Prepare monthly reports

• Support daily operations and ad-hoc duties

📈 Grow your F&B career with structured training and leadership opportunities!

Next Step:

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

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

Be rewarded with endless continuous growth opportunities, recognition, rewards and make an impactful difference to others !

Ong Shao Yong (Calvin)  
Registration Number: R23117407
AlwaysHired Pte Ltd
EA Licence No: 24C2293

THE DEMPSEY PROJECT

Job Description

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

Job Highlights:
- 14 Days Annual Leave

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

Salary:
Junior Pastry Chef: $2600 - $3000

Senior Pastry Chef: $3500 - $4000

Job Description:

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

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

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

Harilela Hospitality Pte Ltd

Job Description

Lounge Supervisor

Responsible for delivering a high standard of guest service and ensuring an excellent overall lounge experience. Oversees and prepares weekly staff schedules, ensures efficient daily operations, and upholds strict standards of cleanliness, safety, and regulatory compliance. Works closely with the team in a hands-on capacity, including during closing duties, and undertakes additional ad-hoc responsibilities as assigned.

THEVAR PTE. LTD.

Job Description

Sous Chef Job Responsibilities:

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

Sous Chef Skills / Qualifications:

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

Education and Experience Requirements:

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

THEVAR PTE. LTD.

Job Description

Job Descriptions:

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

Job Requirements:

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

Woh Hup (Private) Limited

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

Job Description

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

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

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

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

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

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

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

• Investigate every incident/ accident and develop preventive measures.

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

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

Skills and Requirements:

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

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

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

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

Kohe Dental Aesthetics Dedicated Centre Pte. Ltd.

Job Description

Role Summary

kohe™ Dental is hiring a Virtual Dental Clinic Patient Coordinator to run our front office remotely. You will be the first point of contact for new enquiries and the steady hand that guides patients from first message to confirmed appointment, and from consultation to treatment start.

You will be managing scheduling and follow ups, and also prepare clear, patient friendly treatment plan summaries based on the dentist notes.

Working Schedule

Remote role based in Malaysia, supporting Singapore time.

Working days and hours
Monday 10am to 8pm
Tuesday 10am to 8pm
Wednesday 10am to 8pm
Thursday off day
Friday 10am to 8pm
Saturday 10am to 6pm
Sunday 10am to 5pm

Monthly Pay

RM 3,500 - 4,000 per month

This role is performance measured. High performers will be considered for bonus and increased responsibility over time.

Key Responsibilities

• Respond quickly and professionally to enquiries

• Ask the right questions to qualify the patient and capture accurate details

• Schedule consultations, confirm appointments, manage reschedules and cancellations

• Maintain an active follow up list so warm leads do not go cold

• Ensure every patient feels guided and taken care of without sounding pushy or salesy

• Prepare patient friendly treatment plan summaries based on dentist instructions

• Explain the treatment journey clearly, including expected steps and timelines

• Share transparent treatment guidance using clinic provided scripts

• Coordinate pre appointment instructions and post visit follow ups

• Keep patient records clean and updated in our trackers and systems

• Maintain daily appointment tracker and handover notes

• Coordinate with the on site team to ensure smooth chair utilisation

• Track results, enquiry to booked, booked to showed, consult to start

What Success Looks Like

• Fast response time during shift hours

• High booking conversion because patients feel clarity and trust

• Accurate treatment plan messaging that reduces confusion and back and forth

• Consistent follow up that reduces no shows and drop offs

Requirements

• Able to work the full schedule above

• Strong written English.

• Experience in dental, medical, aesthetics, or healthcare front desk is strongly preferred

• Confident using WhatsApp Business and handling phone calls professionally

• Strong organisation and attention to detail

• Comfortable with Google Sheets and basic admin tools

• Able to follow SOPs and scripts precisely

• Strong and reliable internet connection is non negotiable

• You must have stable connectivity suitable for calls and fast messaging, and a backup plan if your primary internet fails

Tools You Will Use

• Hubspot

• Google Sheets and Google Drive

• Clinic scripts and SOPs

• Clinic CRM

Application Process

To apply, please submit the following items below

1. Resume

Send your application to
Attn: Tyr Astaroth Ding (CEO)

This role suits someone who enjoys structured work, fast communication, and helping patients feel confident and clear before they commit to treatment. If you are the type who keeps follow ups tight, records clean, and patients calm, you will do well here.

Eighteen M Pte. Ltd.

Job Description

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

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

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

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

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

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

M CHAIN STORES PTE. LTD.

Job Description

1. Team Management: Supervising and coordinating the activities of staff, including hiring, training, and scheduling shifts.
2. Customer Service: Ensuring excellent customer service standards are maintained, handling customer inquiries, and resolving complaints efficiently.
3. Inventory Management: Overseeing inventory levels, placing orders for ingredients and supplies, and monitoring stock rotation to minimize waste.
4. Quality Control: Ensuring that all products meet company standards and comply with health and safety regulations.
5. Operational Efficiency: Optimizing workflow processes to maximize efficiency and minimize waiting times for customers.
6. Cash Management: Handling cash transactions, balancing cash registers, and ensuring accuracy in financial transactions.
7. Hygiene and Safety: Enforcing strict hygiene and safety standards in the workplace, including cleanliness and food handling procedures.
8. Reporting: Preparing reports on sales performance, inventory levels, and staff productivity for management review.

Grand Park City Hall

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

Job Description

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

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

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

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

Job Responsibilities

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

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

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

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

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

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

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

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

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

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

• Conduct performance review of the team.

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

• Perform any other job tasks as assigned.

Job Requirements

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

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

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

• Strong leadership and team management skills.

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

• Strong problem-solving and decision-making abilities.

HR EVOLVE PTE. LTD.

Job Description

Salary: $2,800 - $3,500

Job Description

We are looking for an experienced and passionate Chinese Cuisine Chef to join our culinary team.

Key Responsibilities

• Prepare and cook a variety of Chinese cuisine dishes
• Ensure food quality, taste, and presentation meet company expectations
• Manage food preparation, cooking, and plating within required timelines
• Maintain cleanliness and hygiene of the kitchen in compliance with food safety standards
• Assist with menu planning and development when required
• Monitor stock levels and minimize food wastage
• Work closely with kitchen team to ensure smooth daily operations

Requirements

• Proven experience as a Chinese Cuisine Chef
• Ability to work in a fast-paced kitchen environment
• Good teamwork and communication skills
• Willingness to work shifts, weekends, and public holidays

Preferred Qualifications

• Relevant culinary certification or training
• Experience in restaurant or hotel kitchens
• Knowledge of food hygiene and safety standards

Teo Jian Rong
EA No. 25S2769
EA Personnel No. R1768774

GRAND MERCURE ROXY HOTEL

Grand Mercure Singapore Roxy is managed by Accorhotels, the world’s leading hotel operator. We focus on developing and offering advancement opportunities to our employees. Join us and be part of a team that provides a total and memorable Singapore travel experience!

Job Description

Duties and Responsibilities

· Meet, greet and lead guests to their seats.

· Take customer orders and deliver food and beverages.

· Clear and remove soiled dishes.

· Present bills to customer and collect payment from the customer.

· Arrange table settings and maintain a tidy dining area.

· Prepare and set-up restaurant for service.

· Collect food and beverage supply requisition, ensure that the stock collected is as per requisition.

· Respond promptly to customer inquiries.

· Undertake any other duties as requested by the Manager.

Job Requirements

· 2 years’ relevant experience, preferably in a Supervisory role

· Team player but also able to work independently

· Customer oriented with a pleasant disposition

· Able to multi task and thrive in a fast paced environment

· Able to work on rotating shifts, weekends and public holiday

PERSOL

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

Job Description

Location: Kallang Sector

Contract Terms: 18 Months

Job description

Accounts Receivable and Debt Management Operations

Daily Operations

• Execute billing, receipting, and debt management tasks.

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

Month-End Closing

• Perform General Ledger reconciliations.

• Prepare debtor schedules and compile data for reporting.

• Complete AR closing checklist.

Debt Monitoring & Follow-Up

• Track outstanding debts and overdue payment interests.

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

• Conduct debt management reviews with business partners and users.

Ad Hoc Duties

• Support user acceptance testing for system changes.

• Contribute to the ongoing billing automation project.

• Assist with preparatory work for S4 Hana upgrade.

• Undertake other tasks as assigned by Supervisor.

Requirements:

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

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

• Management functions.

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

• Solid Knowledge in SAP Accounting System.

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

Contact number: 9176 9257

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

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOL Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolsingapore.com/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

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

Hilton Garden Inn

A Welcoming Hotel in the Heart of Little India

Job Description

As a Guest Service Executive, you are part of the Front Office Team which is the main connection between Guests, the Hotel and the various hotel departments. You are responsible for performing the following tasks to the highest standards:

• Manage front desk operations by completing a checklist of important daily tasks, determining room and rate availability and making decisions that are in the best interest of the hotel.

• Assist Guest Service Executive, Operators, Reservation Agents, and other departments with any questions or requests

• Resolve customer complaints by conducting thorough investigation of the situation and coming up with the most effective resolution

• Prepare and conduct daily pre-shift meetings, communicate effectively with all staff and provide them with any information necessary to provide guest service in accordance with Hilton Standards

• Perform other duties assigned by the Front Office Manager or Assistant Front Office Manager

• Respond promptly to guest requests for a supervisor or manager

• Ensure that a detailed hand over is carried out between shifts including the volume of business, special guests, tasks to be clarified/completed and any special events that are taking place

• Ensure a high level of product knowledge of the hotel and the local area, and know what is happening in the hotel

• Ensure our customers receive a fast, efficient and friendly check in and check out

• Ensure all customers’ queries or requests are handled in a polite, efficient manner and a high level of customer service is consistently maintained

• Preparation and co-ordination of group arrivals/departures.

• Ensure a good performance oriented working environment within the department and motivate the staff

• Participate regularly in training courses and put the skills learned there into practice

• Receives payment by cash, credit cards, cheques, etc. and is able to post these in the computer correctly

• Have detailed knowledge of the fire, safety and evacuation procedures of the hotel

• Have knowledge of all the equipment and installations on the Executive Floor, and able to work there independently in conformity with the established standard and take over shifts if necessary

Qualifications

What are we looking for?

A Guest Service Executive serving Hilton Brand hotels 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:

• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information to resolve conflicts

• Basic mathematical skills and considerable skill in the use and operation of a calculator to prepare complex mathematical calculations without error

• Ability to listen effectively and comprehend the English language to understand and obtain instructions and information

• Ability to see and hear in order to observe and detect signs of emergency situations

What will it be like to work for Hilton?

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

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

• Provide friendly, excellent service to all Guests by escorting them to their respective seats.
• Assist staff to perform preparation, table set up and ensure the proper handling of all operating equipment.
• Assume at all times a pleasing and helpful attitude towards each Guest.
• Handle politely and channel all telephone messages received and handle reservations.
• Direct Guests to their table and remember to scatter the Guests evenly at various stations of the restaurant.
• Handle and solve any concerns and questions from customers.
• Supervise servers to ensure excellent customer service is provided every time.
• Support Assistant Manager and Department in achieving all goals and Key Performance Objectives.

Job Requirements

Education & Certification

• Diploma/Degree in hospitality or related field preferred.

Experience

• Minimum 1 year at supervisory level.

Other Prerequisite

• Food Safety, leadership training program.
• Able to communicate effectively with both English and Mandarin-speaking guests.
• Willing to work various shifts, including mornings and afternoons, as well as on public holidays.

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.

Brewerkz Group

The Brewerkz Group helped kickstart Singapore’s craft beer story in 1997 and is the country’s longest-running craft brewery experience. A multi-award-winning Made with Passion brand, Brewerkz is known for its ever-evolving experimental brews, inventive cuisine, bold collaborations, and commitment to sustainability. From a single outlet, the group has grown to operate multiple restaurants, a 9,000-sq-ft standalone brewery, and a wide range of craft beverages, with a strong presence at major events across Singapore. Certified as a Great Place to Work®, Brewerkz has received accolades including Asia Beer Championship titles and the Singapore Tourism Award for Outstanding Casual Dining.

Job Description

BRAND NEW F&B CONCEPT – HIRING FOR ALL POSITIONS

·       Floor Associates

·       Barista

·       Kitchen Crew

Location

LaunchPad @ One North. Blk 69 Ayer Rajah Crescent, Singapore 139961 (Next to Fusionopolis MRT Station)

Employment Type

Full-Time / Part-Time
5-day / 6-day work week
Local: 44 hours | Foreigners: 54 hours

Salary Range

Starting $2200 for full-time positions
(commensurate with experience)

About VNTR Kitchen

VNTR Kitchen is an exciting new concept imagined for the startup community in One-North, Singapore’s Silicon Valley.  A start-up forward cafeteria serving value-driven, crowd-favourite cuisines in a modern lifestyle space.

In partnership with Vidacity, it aims to be a “third space” for startups and impact companies – combining everyday dining with community engagement.

Backed by the Brewerkz Group, Venture Kitchen will also offer flexible catering solutions, and a scalable platform for precinct-wide events.

KEY ROLES WE ARE HIRING FOR

Floor Associate

As a Floor Associate, you play a key role in ensuring smooth daily operations at vntr kitchen across dine-in service and offsite catering. This is a hybrid, hands-on role focused on guest support, floor operations, service execution, and operational support in a self-service, digital-first environment.

1.        Guest & Floor Operations (Dine-In)

·       Support guests with menu enquiries and guide them through the self-service digital ordering process

·       Monitor and manage dining flow, queues, and seating during peak periods

·       Maintain cleanliness, organisation, and overall presentation of dining area

2.        Digital & Systems Support

·        Monitor live digital ordering dashboards, kiosks, and POS systems

·        Coordinate with kitchen and operations teams to manage order demand

3.      Service, Beverage & Counter Support (During Peak Hours)

·      Support counter operations during busy periods

·      Assist in managing queues, order accuracy, and overall service flow

4.      Offsite Catering Operations Support

·      Assist with setup, presentation, and teardown of offsite catering events

·      Ensure catering setups meet presentation, hygiene, and service standards

·      Assist with post-event packing, clean-up, and inventory checks

Coffee Barista Crew

• Prepare and serve coffee, tea, and other beverages in accordance with company standards and recipes

• Operate POS systems accurately and handle cash or cashless transactions efficiently

• Ensure cleanliness and proper maintenance of coffee machines, bar equipment, and service stations

• Provide friendly and attentive customer service, including recommending menu items and sharing basic product knowledge

• Follow hygiene, safety, and operational procedures at all times

Kitchen Crew

• Assist with food preparation, cooking, and plating in accordance with established recipes and standard operating procedures

• Support daily kitchen operations, including service during peak periods

• Maintain cleanliness, hygiene, and proper food handling standards across all kitchen areas

• Assist with stock handling, inventory checks, and kitchen setup or teardown as required

• Follow all food safety, hygiene, and workplace safety standards at all times

Event Sales Associate

• Drive event sales by proactively sourcing, pitching, and closing corporate and social events, both onsite and offsite

• Manage end-to-end event coordination, from initial enquiry and proposal preparation to site visits, contract confirmation, and post-event follow-up.

• Collaborate closely with operations, kitchen, and service teams to ensure event requirements (menus, setup, staffing, AV, timing) are executed flawlessly.

• Build and maintain strong client relationships, understanding client objectives and upselling appropriate food, beverage, and experiential add-ons.

• Track leads, revenue, and performance and contribute to sales reports, forecasts, and promotional initiatives.

Job Requirements

• Passion for hospitality and food service

• Positive, adaptable team player with a strong work ethic

• Comfortable working across service, bar, and kitchen areas

• Good communication and interpersonal skills

• Able to multitask in a fast-paced environment

• Willing to work shifts, weekends, and public holidays

• Prior F&B, kitchen, or barista experience is an advantage (training provided)

• 1–2 years of relevant experience is a plus

Why Join VNTR Kitchen

·       Be part of a brand that’s building something new – VNTR Kitchen is not your usual F&B job. We’re a fresh, modern food space that brings people, ideas, and good food together.

·       Meet interesting people every day – From startup founders to creatives and regulars, you’ll work in a lively, positive environment with great energy.

·       Learn more than just service – Pick up real skills in hospitality, teamwork, and operations, with chances to grow as the business grows.

·       A friendly team that looks out for one another – We believe in respect, support, and having each other’s backs during busy shifts.

·       Grow your career with the Brewerkz Group – VNTR Kitchen is part of a larger F&B group, giving you opportunities to move, learn, and advance across different brands and roles over time.

Thank you for your application. Shortlisted candidates will be contacted.
Apply here: https://forms.gle/aXpTmnWktNYVSfUTA

The Standard, Singapore

Job Description

Responsibilities:

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

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

• Meets or exceeds Room Cleanliness goals and targets set.

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

• To perform the role as Housekeeping Executive when needed.

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

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

• Manage VIP room preparation and guest special requests.

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

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

• Set par levels and control stock movement and consumption.

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

• Provide ongoing coaching and provide performance feedback

• Monitor and report maintenance issues promptly.

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

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

• Lead daily briefings as required.

• Any other duties as assigned by your supervisor. 

Requirements: 

• Minimum education - Diploma in Hotel Management or equivalent.

• 2 to 3 years’ experience in similar capacity.

• Proactive and meticulous in planning and organising.

• Strong Housekeeping operational and technical knowledge.

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

• Detailed focused and guest orientated.

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

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

• Able to work in a diverse environment.

Holiday Inn Singapore Orchard City Centre

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

Job Description

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

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

Responsibilities include, but are not limited to:

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

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

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

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

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

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

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

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

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

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

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

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

What We Need From You

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

Required Skills:

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

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

• Comprehensive knowledge of the market trends

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

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

• Target driven and independent with good salesmanship

What We Offer

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

- Duty meals

- Birthday Leave on your birthday month

- Monthly LOVE Hour

- Medical, dental & optical benefits

- Insurance Coverage

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

- Special Employee Rate at all IHG Hotels worldwide

- Room to Grow opportunities

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

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

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

Tung Lok Millennium Pte Ltd

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

Job Description

Responsibilities:

• Manage daily restaurant operations to ensure smooth running of operations

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

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

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

• Resolve customer complaints and feedback with professionalism and efficiency

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

• Handle customer complaints, inquiries, and feedback professionally

• Ensure high standards of customer service are consistently met

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

Requirements:

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

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

• Excellent customer service and communication skills

• Problem-solving and conflict-resolution abilities

• Able to work on weekends and public holidays

• Ability to work in a fast-paced environment

• Physical stamina to stand and walk for extended periods

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

Inter Island Manpower Pte Ltd

Job Description

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

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

Key Responsibilities:

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

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

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

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

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

• Establish franchise standards, governance, and performance management

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

Qualifications:

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

• Experience with systems-driven global QSR brands

• Strong financial acumen and P&L ownership

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

• Proven track record in building high-performing frontline teams

Leadership Competencies:

• Strategic, systems-driven thinker with strong execution focus

• Data-driven and hands-on with operational discipline

• Adaptable, resilient, and culturally aware

• High integrity and effective in fast-growth environments

Registration No: R25158347

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

Please send your updated resume by clicking “Apply”.

Only shortlisted candidates will be notified.

BREAD DE DULCE PTE. LTD.

With over 40,000 restaurants, the Subway® brand is the largest sandwich chain in the world. Due to continued growth across the region our Franchise Owners are looking to recruit motivated and driven team members to join the Subway® brand. Subway® Sandwich Artist™s are the face of our Franchise Owners’ restaurants. As well as preparing and serving delicious Subway® sandwiches you will meet and greet guests and deliver exceptional guest service.

Job Description

FAST FOOD RESTAURANT MANAGER

Job Description & Requirements

Job Responsibilities:-

• Food preparation including bread and cookie baking, Ensure food storage & preparation areas are maintained according to Health & Safety and Audit standards

• Comply with Food Code of Practice, Monitoring stock levels

• Checking in deliveries, Complete daily and weekly cleaning schedules

• Follow security & safety procedures, Maintain a safe working environment for employees and customers

• Work as a team member, Deliver a high standard of service when dealing with products, sales and catering for customer needs

• Manage SA/SSA during the shift and ensure smooth operation & transition of shifts, Manage the operation of the shift in the absence of Manager

• Maintains professional appearance and grooming standards as outlined in the SUBWAY® Operations Manual.

• Plan & perform inventory control i.e. Stock ordering, reduce/control wastages, Performs light paperwork duties as assigned.

• Train & supervise SA/SSA in their basic functions and ensure quality of work., Assists, plan & assign daily tasks/roles to all staff on duty

• Prepare quotations & answer inquiries about delivery services, and all adhoc orders, Assists on roster/schedule planning

• Use critical thinking to resolve & handle any incidents, e.g. customer complaint/feedback, product shortages, staff conflict.

• Perform basic paper work: food cost & sales tracking, payroll timesheet etc.

Job Requirements:-

• Full time vacancies available ONLY, Must be willing to work weekends

• Pay good rates based on your performance, Will be a bonus if you have already have a valid food hygiene certificate

• Perform basic paper work: food cost & sales tracking, payroll timesheet etc

• Must be able to work any area of the restaurant when needed and to operate a computerized Point of Sale system/cash register

• Position requires bending, standing, and walking the entire workday. Must have the ability to lift 6kg up to 15kg

Private Advertiser

Job Description

Job Description

Financial

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

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

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

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

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

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

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

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

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

Operational

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

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

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

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

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

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

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

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

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

Guest Service

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

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

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

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

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

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

• Sets a positive example for guest relations.

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

• Respond to and handles guest problems and complaints.

• Empower employees to provide excellent customer service.

• Ensure employees understand expectations and parameters.

• Strives to improve service performance.

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

F&B Product

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

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

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

• To encourage creativity among the outlet teams.

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

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

Administration

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

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

• To conduct monthly Food & Beverage Meeting.

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

• To conduct daily operations briefing with all Outlet Managers.

• To ensure that deadlines on all projects are met.

Marketing

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

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

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

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

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

General

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

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

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

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

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

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

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

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

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

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

Training and Employee Relations

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

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

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

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

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

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

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

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

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

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

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

Sales

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

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

Managing Profitability

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

• Create opportunities to upsell during event planning.

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

Requirement:

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

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

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

Pantler

Job Description

Responsibilities

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

Requirements

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

Please send complete resume including:

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

The Ascott Limited

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

Job Description

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

Job Responsibilities

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

implementation with the Assistant Director, Catering Sales and the team

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

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

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

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

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

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

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

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

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

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

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

· Attend events to network with clients

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

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

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

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

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

Jewish Welfare Board

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

Job Description

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

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

Housekeeper Responsibilities:

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

Housekeeper Requirements:

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

Far East Organization

Far East Organization, together with its Hong Kong-based sister company Sino Group, is one of Asia’s largest real estate groups. The group has publicly-listed as well as private development and investment companies under its umbrella and operates in Singapore, Malaysia, Australia, Japan, China (Mainland and Hong Kong) and USA.

Job Description

Responsibilities

• Provide courteous and efficient service and if possible to comply with each and guests’ request. Ensure that all telephone calls are handled promptly within three rings.
• Be familiar with all room types and rates in the hotel and their availability status; up-sell whenever possible.
• Take ownership of problems, handle guest complaints promptly according to established procedures and then report to supervisor for further follow up when necessary. Glitch reports are to be written when necessary.
• Ensure guest room security, emergency and fire procedures; encourage the use of Safe Deposit boxes (El-Safe) and adhere to policies & procedures for their use.
• Be familiar with hotel facilities and functions as well as major city attractions and events; provide guests with accurate information as requested. Ensure a professional and courteous working relationship and maintain an effective flow of communication with all hotel personnel.

• Minimum Diploma in Hospitality
• Able to perform rotating shifts
• Positive attitude and outgoing personality and good public relations skills
• Previous experience in hospitality and Opera knowledge will be advantageous

• Oasia Hotel Downtown
• The Clan Hotel

Capella Hotel Singapore

Capella Singapore offers an inspiring resort destination, just moments from Singapore’s financial and shopping districts. Residing on 30 acres of lush rainforest, the resort’s peaceful setting on a knoll is a rare masterpiece, boldly marrying Singapore’s rich colonial heritage with a symphony of contemporary architectural curves and designs.

Job Description

SINWEB MANPOWER PTE. LTD.

Job Description

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift
• Able to work longer hours with prolonged period of standing.

SINWEB MANPOWER PTE. LTD.

Job Description

Responsibilities

• Open the bakery early in the morning
• Clean kitchen equipment and tools before use
• Weigh flour and other ingredients to prepare dough
• Bake different bread types, like pretzels, baguettes and multigrain breads
• Adjust oven temperatures to ensure proper baking
• Mix various ingredients to create fillings for cakes and pies (e.g. chocolate ganache, caramel sauce and fruits)
• Decorate cakes with glazes, icings, buttercream and edible toppings, like flowers
• Shape dough to prepare different types of pastries, including croissants, cookies and sweet rolls
• Prepare custom-made pastries based on customers’ preferences (e.g. birthday cakes)
• Recommend recipes to renew our menu and attract more customers (e.g. gluten-free or vegan desserts)
• Track food supplies and place orders, as needed

Requirements and skills

• Experience as a Baker, Pastry Chef or similar role
• Familiarity with all professional kitchen equipment, including mixers, blenders and dough sheeters
• Understanding of food safety practices
• Experience with cake decoration techniques
• Excellent time-management skills
• Ability to remain calm and focused in a fast-paced environment
• Team spirit, with a customer-focused attitude
• Able to work on weekend and public holiday

ATYPICAL PTE. LTD.

Job Description

Our team at ATIPICO thrives on passion and love for excellence. We are a team of curious, detail oriented individuals, all coming from various backgrounds, sharing a common belief in the value of true hospitality. We approach all our customers with attention and a sensitive, personal touch.

We are looking for a Restaurant Supervisor who can embody these values.

Responsibilities

Supervise daily restaurant operations to ensure smooth service flow.

Assist in planning and executing shifts, ensuring adequate staffing and resource allocation.

Maintain a clean and organized restaurant environment, ensuring compliance with health and safety regulations.

Train, mentor, and motivate restaurant staff to deliver excellent customer service.

Assign duties to team members and ensure tasks are completed efficiently.

Promptly addressing and resolving any issues or complaints, professionally.

Monitor guest feedback and work with the team to implement improvements.

Oversee stock levels and assist with ordering supplies to prevent shortages.

Ensure the team’s grooming standards are being met and maintained to demonstrate a professional image of the company.

Requirements and skills:

Minimum 3 years of F&B experience at a supervisory level

Willingness to work on rotating shifts including weekends and Public Holidays.

Extensive knowledge in food & beverages.

Service-oriented team player with excellent interpersonal and communication skills

Strong leadership, motivational and people skills

Able to multi-task and work under pressure in a fast pace environment

Ensure compliance with sanitation and safety regulations

JR F & B Concepts

Job Description

Overall Job Objectives

· Overall in-charge of the kitchen department in the Cafeteria/F&B outlet, ensuring the preparation of high quality meals in accordance to company standards, menu specifications, and production schedules while meeting required safety, hygiene and quality standards.

Core Responsibilities

· Responsible for overseeing the Cafeteria/F&B outlet kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards.

· To lead and manage the Cafeteria/F&B outlet kitchen team to achieve goals, productivity and profitability KPIs set by the Management.

· To plan, establish and maintain an optimum “lean” operational structure within the Cafeteria/F&B outlet, so as to ensure the effective and efficient running of the Cafeteria/F&B outlet.

· Work closely with the Cafeteria/F&B outlet team and Line departments in the pursuit for continuous improvement in products, menu items and promotions.

· To plan, supervise and execute food preparation and production activities. E.g. proper cleaning, cutting, cooking of items, etc.

· Supervise all the Cafeteria/F&B outlet staff to ensure targets, portion sizing, product quality and specifications are met.

· Responsible for formulating new food production standards and Standard Operating Procedures (SOPs).

· To manage the cost control of raw materials, food cost and related kitchen operational expenses under the Cafeteria/F&B outlet.

· To control food production volume and quantities, ensure all resources are optimally utilized and to minimize over production and wastages without compromising on quality.

· To plan and drive the development of new culinary recipes and menus.

· Oversee the daily production and operations in the kitchen which includes the planning and directing of all food preparation, as well as ensuring proper staffing requirements are met.

· Coordinates and controls the kitchen team in food storage (e.g. maintaining tidiness, following the first-in first-out procedure).

· Conducts, coordinates and supervises the inventory at the Cafeteria/F&B outlet. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.

· Prepare food for service which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times. Cook menu items in cooperation with the rest of the kitchen team.

· Set up and stock stations with all necessary supplies to prepare for service.

· Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.

· Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.

· To ensure that all menu recipes are standardized to maintain consistent quality output from the Cafeteria/F&B outlet and to monitor and ensure compliance with recipe specifications.

· Teach and train staff of preparation and presentation changes to the menu items.

· Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times.

· Monitor quality assurance on an overall level through conducting spot checks, to investigate quality issues in the kitchen and to recommend solutions.

· Responsible for the proper operation and maintenance of the Cafeteria/F&B outlet’s kitchen facilities and equipment.

· To act in the best interest of the company in all circumstances.

· Any other appropriate duties and responsibilities as assigned.

General Performance Expectations

· To establish an effective production schedule and ensure on-time delivery at all times.

· To ensure good quality production with every product to meet customer’s satisfaction.

· Ensure all kitchen area are clean and production equipment in working condition.

· To enforce food safety requirements and meet the necessary SFA requirements.

· To minimize any raw material wastage and output rejection.

· To increase overall profitability for all the Cafeteria/F&B outlet and to increase top line and bottom line for all the Cafeteria/F&B outlet.

· Achieves strategic customer objectives defined by company management.

· To ensure that the operational and manpower costs are kept within the set targets and to achieve the sales targets set by the Management.

Millennium & Copthorne International Limited

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

Job Description

Job Description & Requirements

Reporting to the F&B manager, the role of our bartender will be to curate an unique dining experience for our guests.

Job Description:

• Create/innovate beverage menu and recipe cards for alcohol and non-alcohol beverages
• Interact with customers to understand their dining preferences and make recommendations
• Conduct product training for alcohol and non-alcohol beverages
• Ensure high quality and consistency of beverage served and adhere to the food safety guidelines
• Monitor and manage stock inventory
• Ensure proper ordering, daily inventory and monthly stock count is done
• Provide excellent customer service and nurture an excellent guest experience

Job Requirement:

• Diploma in Food & Beverage/relevant Food & Beverage certificates or qualifications
• 2-3 years of relevant experience in a similar capacity
• Flair bartending experience would be advantageous in this role

Gourmetz Pte Ltd

WHO WE ARE

Job Description

Job Description

• Assist in the creation and preparation of Western/Chinese/Thai/Indian/Korea cuisine.
• Assist in the smooth-running operations of a catering kitchen.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
• Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes.
• Check quantity and quality of items ordered are received and stored in proper condition.
• Work closely and cooperate with all levels of staff (e.g. superiors, peers and subordinates) to achieve highest possible satisfaction of food items.
• Ad-hoc duties as assigned.

Requirements

• Minimum 5 years of related experience.
• Ability to work effectively in a team environment.
• Present a positive and professional attitude at all times.
• Good interpersonal skills for dealing with all levels of people.
• Good problem-solving skills.
• Creative and experimental in cooking.

Niwa Sushi Pte Ltd

Established since 1992, Neo Group Limited, a leading food catering group in Singapore possesses an award-winning track record and is one of the most recognised brand names in Singapore. The Group operates four catering brands namely, Neo Garden, Orange Clove, Deli Hub and Best Catering.

Job Description

Job Summary:

A skilled Omakase Sushi Chef is needed to deliver high-end, personalized Edomae-style sushi experiences. The role focuses on curating seasonal omakase menus, sourcing premium ingredients, and ensuring top-tier hospitality and food quality.

Key Responsibilities:

• Prepare and present premium sushi, sashimi, and Japanese dishes with artistry.
• Create and update seasonal omakase menus.
• Engage and educate guests on dishes and ingredients.
• Source fresh, sustainable seafood and ingredients.
• Maintain strict hygiene and cleanliness standards.
• Oversee inventory, reduce waste, and liaise with suppliers.
• Work closely with front-of-house for smooth service.
• Stay current on culinary trends and refine skills.

Requirements:

• 5 years of experience in Japanese cuisine, preferably omakase.
• Expertise in Edomae techniques and strong knife skills.
• Excellent customer service and communication abilities.
• Knowledge of sake/wine pairing (a plus).
• Completed Basic Food Hygiene course.
• Willingness to work weekends/public holidays and rotate across locations.
• Adaptable and eager to learn new roles within the kitchen.

Tana Development (Singapore) Pte Ltd/CoCoICHIBANYA

CoCo ICHIBANYA is the most famous curry house in the world. There are 1,262 branches in Japan and 183 branches in overseas including Philippines, Singapore, and Malaysia. The brand concept focuses on adjusting to customers’ desire. We let the customers design their dishes individually by selecting topping and spicy level.

Job Description

Restaurant Operations

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and food quality standards.
• Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures
• Accountable for food cost management
• Control food cost and usage by following proper storage procedures, standard recipes and waste control procedures
• Training of kitchen personnel in safe operation of all kitchen equipment
• Ensure cleanliness and sanitation being practiced
• Perform administrative duties
• Execute plans and instructions from the management

Quality Assurance & Control

• Overall in charge for food quality, cooking standards & hygiene standards
• Improve kitchen productivity and work process flow

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
• Conduct appraisals professionally to track and measure staffs’ performance
• Manage kitchen staff productivity, work schedule and responsibilities

Interested parties please drop your email to coco.recruit@gmail.com or WhatsApp to 87167049

R & L MANPOWER SERVICES PTE LTD

We Turn Your Dreams Into Reality

Job Description

Job Description:

• Oversee and manage the efficient running and profitability of the outlet in line with the branch standards, while meeting the employee, company’s and customers’ expectations.
• Assist the manager to supervise the effective control of food & beverages, inventory and labour cost to ensure that the operational expenditures stay within the budget.
• Plan, coordinate, review and control production activities in order to ensure that workplace safety.
• Possesses positive attitude, proactiveness, common sense and good teamwork.
• Serve customers.
• Take cashier

Job Requirements:

• At least 3 Year(s) of working experience in the related field and industry.
• Long hours of standing during the working shift.
• Polite manner, energetic, cheerful, and hardworking.
• Self-discipline and self-motivated and enjoys interacting with people and serving customers.
• Long standing during the working hour is required.

Jobs Alley

Job Description

Responsibilities:

• Reporting to the Operations Manager, you shall direct and manage a team of staff to ensure the smooth running of the daily operations of the restaurant in line with the Company’s business objectives.
• Being a team leader, you shall plan, coordinate and supervise activities of staff of both the front of house and the back of house to attain high standards of product quality, service as well as health and safety. Apart from the above, you shall be responsible for inventory management and restaurant management through proper planning and utilization of available resources.
• With sound working knowledge and a good understanding of the market trend, you shall be involved in the development of in-store marketing activities to drive traffic to the restaurant.
• In addition, you shall ensure that all equipment and in-store facilities conform to sanitary regulations and to ensure strict compliance with MOH’s legislation and Company’s policies and procedures.
• You will also hold a supervisory role such as the authority to influence or make decision on issues such as recruitment, discipline, termination and assessment of the performance of your staff.

Requirements:

• Diploma in Operations Management / Hospitality Management or related field
• Min. 3- 4 years of relevant working experience in western restaurant
• Ability to thrive in fast-paced and highly energized working environment
• Mature and decisive with good business acumen
• Sound working knowledge with good leadership qualities
• Resourceful with excellent management and interpersonal skills
• Proficient in MS Office Applications
• Salary $3500 - $4200 (12 hours, 1 hour break)

Interested please send CV to vel@jalley.com.sg

Vel Heng Jee Ting (R108267）

Jobs Alley Pte Ltd (21C0599）

MOON CHAY VEGETARIAN RESTAURANT PTE. LTD.

Job Description

KEY RESPONSIBILITIES

1. Operations Management

• Oversee daily restaurant operations (kitchen & service)

• Ensure food quality, service standards, and customer experience

• Improve and standardize operational processes

2. Team Leadership

• Recruit, train, and manage staff

• Build a positive, responsible, and heart-led working culture

• Evaluate performance and optimize staff scheduling

3. Business Growth

• Support revenue growth strategies and new initiatives

• Develop seasonal menus, promotions, and special events

• Handle group bookings, catering, and partnerships

4. Brand & Marketing Support

• Work with the marketing team to strengthen Moon Chay’s brand

• Maintain brand values: vegetarian – healthy – mindful – healing

• Represent Moon Chay in events and collaborations

5. Financial & Cost Control

• Monitor operating costs and optimize expenses

• Track revenue performance and suggest improvements

• Support budgeting and reporting to Director

6. Quality & Compliance

• Ensure food safety, hygiene, and legal compliance

• Maintain high service and operational standards

• Experience in restaurant / hospitality management

• Strong leadership and people management skills

• Business-minded, hands-on, and responsible

• Passion for vegetarian food or healthy lifestyle is a plus

• Calm, empathetic, and solution-oriented

Niwa Sushi Pte Ltd

Established since 1992, Neo Group Limited, a leading food catering group in Singapore possesses an award-winning track record and is one of the most recognised brand names in Singapore. The Group operates four catering brands namely, Neo Garden, Orange Clove, Deli Hub and Best Catering.

Job Description

Job Description:

We are seeking a dedicated and versatile Assistant Chef to support our culinary team in both sushi and hot kitchen operations. The ideal candidate will be well-versed in Japanese cuisine, capable of assisting with sushi preparation, hot dishes, and general kitchen duties under the guidance of the Head Chef. This role is essential to ensuring smooth kitchen operations and delivering a consistently high-quality dining experience.

• Assist in the preparation of sushi, sashimi, and other traditional Japanese dishes following instructions from the Head Chef.
• Support hot kitchen operations including grilling, frying, boiling, and plating of cooked dishes.
• Follow precise preparation techniques and maintain consistency in presentation and flavor.
• Prepare mise en place and ingredients according to daily prep lists and recipes provided by the Head Chef.
• Maintain cleanliness and organization of all kitchen areas, workstations, and storage areas in compliance with hygiene and safety regulations.
• Follow and uphold food safety and sanitation standards (including proper storage and labeling of ingredients).
• Support in receiving and checking deliveries, ensuring quality and freshness of all ingredients.
• Collaborate closely with kitchen and service staff to ensure smooth and timely service.
• Adapt to various line positions across sushi and hot kitchen stations as required.
• Remain open to learning new techniques and contributing to a positive team environment.

• Minimum 3 years in similar position of relevant experience in Japanese cuisine, including both sushi and hot food preparation.
• Competency in basic sushi handling and knife skills.
• Experience working in a fast-paced kitchen environment.
• Strong work ethic, attention to detail, and commitment to consistency.
• Completed Basic Food Hygiene course.
• Willingness to work on weekends and public holidays.
• Positive attitude, good communication skills, and the ability to follow instructions precisely.
• Eagerness to learn and take direction from senior chefs and contribute to overall kitchen operations.

SOSPIRI PTE. LTD.

Job Description

• Manage and operate a designated kitchen section independently and efficiently.
• Prepare, cook, and present dishes according to standard recipes and quality guidelines.
• Ensure food is produced on time and meets quality and presentation standards.
• Monitor stock levels and communicate with the Sous Chef or Head Chef for ordering and inventory control.
• Maintain cleanliness and organization of the workstation and equipment.
• Train and supervise commis chefs or kitchen assistants assigned to the section.
• Follow all hygiene, health, and safety regulations, including proper food handling and storage procedures.
• Assist in the development of new dishes and daily specials.

Email for more details :

ashley.so@sospiri.sg

The St. Regis Singapore

Marriott International is the world’s leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. With 5,700 properties, you’ll find us in your neighborhood and in more than 110 countries across the globe. Learn about our 30 hotel brands at www.marriott.com/marriott-brands.mi. Find Your World.

Job Description

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• 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.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Kopitiam Investment Pte Ltd

Kopitiam is a leading name in the local food service management industry. Our outlets are reputed for providing a comfortable, modern dining experience along with the authentic taste of local and international fare - all at competitive prices.

Job Description

Job Summary:

We are looking for a skilled and innovative Sous Chef to lead our back-of-house kitchen team. The Sous Chef will be a key leader in our culinary operations, responsible for maintaining the highest standards of food quality and kitchen efficiency. As we expand, this role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations.

Key Responsibilities:

• Kitchen Operations: Oversee and manage all back-of-house kitchen operations, ensuring smooth and efficient workflow.

• Team Leadership: Train, mentor, and manage the kitchen staff, fostering a positive and productive work environment.

• Quality Control: Uphold the highest standards of food quality, presentation, and consistency for all dishes.

• Cost Management: Collaborate with the purchasing department to source high-quality ingredients at competitive prices and work with the food manufacturing department to lower COGS.

• Research & Development: Experiment with new products and recipes, including those from our food manufacturing facility, to enhance our menu and reduce preparation time at the restaurant.

• Inventory Management: Oversee inventory control, including ordering, receiving, and storage of all kitchen supplies.

• Health & Safety: Ensure the kitchen adheres to all health and safety regulations and maintains a clean and sanitary environment.

• Collaboration: Work closely with the Restaurant Manager and other departments to ensure seamless operations and a cohesive team environment.

Qualifications & Requirements:

• Proven experience as a Sous Chef or in a similar senior kitchen role.

• Culinary diploma or equivalent qualification.

• Strong knowledge of Japanese cuisine and cooking techniques is highly advantageous.

• Experience in menu development, cost control, and inventory management.

• Excellent leadership, communication, and interpersonal skills.

• Familiarity with food manufacturing processes is a plus.

Sing & Dine

Job Description

Job Description:

• Preparation of food and cooking of menu items
• Ensure great food presentation
• Ensure all food items and equipment are stored properly
• Maintain high standards of Food hygiene and kitchen cleanliness
• Keep a sanitized and orderly environment in the kitchen

Job Requirements:

• Minimum NITEC in Asian Culinary Arts.
• Must be familiar with Chinese Cuisine
• Minimum 1 - 2 years of working experience as Cook.
• Valid Basic Food and Hygiene certification
• Strong interest and passion in culinary
• 6 days work week

Te Mata Glamping Co.,LTD.

Job Description

Looking for a driven Operations Manager for a Boutique Resort in Khao Yai. (7 villas)

- Ensure smooth daily operation (able to plan man power according to hotel's occupancy)
- Ensure customer's satisfaction when problem arise & effective problem solving
- Control cost
- Help each department strategies their work and drive all staffs to perform their best
- Develop, implement and manage the operational departments' long term goals and projects implementations.
- Report to owner effectively

- Bachelor degree in Hotel management or other relevant field
- Experience at 4-5 stars resorts or pool villa resorts are preferred & great understanding of high-end customers
- At least 3 years of experience in hotel management or general management
- Communicates well in English & Thai
- Excellent organizational skills, communication skills, and problem-solving skills
- Passionate about creating memorable experience & strong customer-focused mentality
- Detailed oriented
- Has computer skills, including MS Excel, Word, and PowerPoint

If interested please email: temataglamping.careers@gmail.com

Siamese Asset Public Company Limited

At Siamese Asset, our goal is to be the most trusted property development company that delivers "Assets of Life" to our customers with cheaper price tag than other property

Job Description

Job Summary

We are seeking a highly skilled and dynamic Food & Beverage Manager to lead our F&B department. The successful candidate will be responsible for overseeing all F&B operations, ensuring exceptional guest experiences, maintaining high service standards, and driving financial profitability through effective cost control and innovative strategies.

Key Responsibilities

• Operational Excellence: Oversee daily operations of restaurants, bars, and banquet facilities to ensure seamless service and guest satisfaction.

• Financial Management: Manage budgets, control F&B costs (COGS), and analyze sales data to maximize revenue and profitability.

• Team Leadership: Recruit, train, and mentor service staff. Foster a positive work environment and conduct regular performance evaluations.

• Menu & Promotion Planning: Collaborate with the Executive Chef to develop creative menus, seasonal promotions, and marketing strategies to attract customers.

• Quality & Hygiene Standards: Ensure strict compliance with health and safety regulations (HACCP/GMP) and maintain cleanliness across all outlets.

• Guest Relations: Proactively engage with guests and handle complaints or feedback with professionalism and a solution-oriented mindset.

Qualifications

• Experience: Minimum 5 years of experience in F&B operations, with at least 2 years in a management or leadership role.

• Language Skills: Excellent command of English (both written and spoken). Knowledge of a third language is a plus.

• Leadership: Strong leadership, interpersonal, and problem-solving skills. Ability to work effectively under pressure.

• Technical Knowledge: Proficiency in Point of Sale (POS) systems and Microsoft Office.

• Education: Bachelor’s degree in Hotel Management, Business Administration, or a related field.