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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.

Hyatt Hotels

Job Description

Summary

Royal Cliff Beach Hotel Co., Ltd.

URGENTLY REQUIRED !!!

Job Description

About the role

We are seeking a talented and driven Director of Food and Beverage to join the team at Royal Cliff Beach Hotel Co., Ltd. in Banglamung, Chonburi. In this full-time role, you will be responsible for overseeing all food and beverage operations, ensuring exceptional customer service and driving profitability for the hotel.

What you'll be doing

• Developing and implementing strategic plans to enhance the food and beverage offerings and maximise revenue

• Managing and leading a team of food and beverage professionals, including chefs, bartenders, servers and supervisors

• Overseeing the preparation, presentation and delivery of all food and beverage products to ensure quality and consistency

• Monitoring budgets, expenses and inventory to optimise profitability

• Collaborating with the marketing team to develop promotional strategies and events to drive increased patronage

• Ensuring compliance with all relevant health, safety and licensing regulations

• Continuously seeking opportunities to improve the customer experience and identify new revenue streams

What we're looking for

• Substantial experience (8+ years) in a senior food and beverage management role, ideally within the hotel or hospitality industry

• Strong leadership and people management skills, with the ability to motivate and develop a high-performing team

• Excellent financial management skills, including budgeting, forecasting and cost control

• In-depth knowledge of food and beverage operations, menu planning, inventory management and inventory control

• Proven track record of driving revenue growth and profitability

• Strong customer service orientation and the ability to deliver exceptional guest experiences

• Excellent communication and interpersonal skills

What we offer

At Royal Cliff Beach Hotel Co., Ltd., we are committed to providing our employees with a rewarding and fulfilling work environment. In addition to a competitive salary, we offer a range of benefits including comprehensive health insurance, generous vacation time, opportunities for professional development and a dynamic, supportive company culture.

About us

Royal Cliff Beach Hotel Co., Ltd. is a leading luxury hotel and resort located in the beautiful coastal city of Banglamung, Chonburi. With a rich history spanning over 40 years, we are renowned for our exceptional hospitality, stunning beachfront location and diverse range of dining and entertainment options. As a key player in Thailand's thriving tourism industry, we are committed to delivering unforgettable experiences to our guests and creating a rewarding work environment for our employees.

If you are excited by this opportunity and believe you have the skills and experience to excel as our Director of Food and Beverage, we encourage you to apply now.

Jia Group Holdings Limited

Job Description

We’re launching an exciting new Italian casual dining restaurant in Central, celebrating authentic flavors, handmade pasta, curated Italian wines, and signature cocktails in a relaxed atmosphere. We’re seeking an experienced Bar Manager to lead our bar team from the ground up—shaping our beverage program, setting operational standards, developing the cocktail/wine menu, managing costs, and delivering exceptional guest experiences as we launch and grow.

What you will be doing

• Oversee daily bar operations (opening/closing, inventory, staffing, service flow)

• Lead, train, and mentor a team of bartenders and barbacks

• Develop and update the cocktail menu and wine list with Italian focus

• Ensure consistent beverage quality, presentation, and service standards

• Manage bar costs, inventory control, ordering, and waste reduction

• Maintain compliance with liquor licensing and health/safety regulations

• Collaborate with the Restaurant Manager on promotions, events, and guest engagement

• Handle guest inquiries & complaints professionally

What We’re Looking For

• Minimum 3–5 years as a Bartender/Senior Bartender, with at least 2 years in a Bar Manager or supervisory role

• Strong knowledge of cocktails, Italian wines, spirits, and aperitivo culture

• Proven track record in menu development and cost control

• Excellent leadership, communication, and customer service skills

• Fluent in English

• Passion for Italian cuisine and hospitality

We offer:

• 2 days offs per week

• 12 days Annual Leave

• Employee discount to be used across the Group’s outlets

• Medical insurance

• Discretionary bonus

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

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

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

THE CLAYOVEN RESTAURANT

Job Description

BLACK HORSE CONCEPTS PTE. LTD.

Job Description

Job Description & Requirements

• Supervising both back-of-house and front-of-house operations.
• Ensuring food and service quality for guests.
• Making sure health and safety regulations are complied with.
• Keeping track of operational costs.
• Logging and managing reservations.
• Addressing any customer concerns.
• Creating a positive environment for staff and customers.
• Hiring, training, and monitoring staff.
• Monitoring inventory and delivery schedules.
• Ensuring food quality.
• Communicating with vendors and suppliers.
• Ad-hoc tasks in the restaurant where required

Ritual Collective

Job Description

Key Responsibilities

1. Daily Operations Management: Restaurant managers are responsible for the smooth running of the restaurant, which includes overseeing both front-of-house and back-of-house operations. This involves managing staff schedules, ensuring high service standards, and maintaining a welcoming atmosphere for customers. 2
2. Staff Management: They are involved in hiring, training, and supervising restaurant staff. This includes conducting performance evaluations, providing feedback, and fostering a positive work environment to enhance team productivity. 2
3. Customer Service: Ensuring customer satisfaction is a top priority. Managers address customer complaints, gather feedback, and implement improvements based on customer experiences. 2
4. Financial Management: Restaurant managers handle budgeting, forecasting, and financial reporting. They are responsible for managing costs, maximizing profitability, and ensuring that the restaurant meets its financial goals. 2
5. Compliance and Safety: They ensure that the restaurant complies with health and safety regulations, maintaining cleanliness and safety standards in both food preparation and service areas. 2
6. Inventory Management: Managers oversee inventory levels, order supplies, and manage vendor relationships to ensure that the restaurant is well-stocked and that costs are controlled.

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

Responsibilities:

• Manage daily operations across multiple restaurant locations, ensuring efficient service and high customer satisfaction.

• Maintain authenticity and quality standards of Chinese cuisine, including food presentation and overall customer experience.

• Lead, train, and mentor outlet managers and service staff to cultivate a strong team-oriented culture.

• Analyze and drive key performance indicators (KPIs) such as sales figures, cost management, and productivity.

• Implement and uphold standard operating procedures (SOPs) as well as hygiene and food safety regulations.

• Conduct regular audits and performance evaluations to ensure consistent operational excellence.

• Oversee staffing plans and scheduling to optimize manpower across all outlets.

• Address customer feedback and resolve issues swiftly to enhance service quality.

• Collaborate with kitchen teams to ensure menu standardization, introduce seasonal offerings, and manage costs effectively.

• Assist with the planning and execution of business expansion initiatives, including new location openings and renovations.

Requirements:

• Minimum 5 years of experience in food and beverage operations, with at least 3 years in a managerial capacity overseeing multiple outlets.

• Strong understanding of operations specific to Chinese cuisine and dining service standards.

• Proven experience in managing profit and loss, controlling costs, and driving sales growth.

• Excellent leadership, communication, and people management abilities.

• Capability to thrive in a dynamic, fast-paced multi-outlet environment.

• Knowledge of food safety regulations and compliance protocols.

• Familiarity with basic reporting and restaurant management software.

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

EA License No.: 01C4394 (PERSOL SINGAPORE PTE LTD)

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Straits Atelier Pte Ltd

Job Description

SMOKE & BARREL IS HIRING — SERVICE FLOOR MANAGER

Smoke & Barrel is looking for a capable and energetic Service Floor Manager to lead front-of-house operations and deliver a smooth, welcoming dining experience for our guests.

We are seeking someone who is hands-on, responsible, and confident in managing service flow, customer interactions, and daily floor coordination.

Job Scope

- Oversee day-to-day front of house service operations

- Welcome and seat guests

- Guide customers on QR ordering system

- Serve water and ensure guest comfort throughout dining

- Coordinate closely with kitchen for smooth food dispatch

- Monitor service timing and table turnover

- Handle customer feedback and resolve issues professionally

- Maintain cleanliness and presentation of dining area

- Train and supervise service crew when required

- Ensure a warm, efficient and organized guest experience at all times

Requirements

- Prior experience in restaurant / café / hospitality floor service preferred

- Leadership or supervisory experience is a plus

- Good communication and customer service skills

- Able to stay composed during busy periods

- Responsible, punctual and proactive

- Team player with strong sense of urgency

- Comfortable using digital ordering systems / POS

What We’re Looking For

We value attitude, accountability and service instinct more than just years of experience.

This role is ideal for someone who:

- enjoys interacting with people

- can think on their feet

- takes pride in running a smooth service floor

- wants to grow with an expanding F&B brand

Salary

Competitive salary based on experience.

Working Location:

Changi Region

SEIKO UNITED PTE. LTD.

Job Description

Roles & Responsibilities

Responsibilities

• Monitor portioning and ensure quality food preparation to control food

• Communicate all inventory and supply needs to Chef.

• Ensure cleanliness of food outlet area; stock and prepare food items as required.

• Monitor cleaning rotation schedule on the daily basis.

• adhere to safety and general procedures

• Assist in the development and delivery of staff training which is consistent with

business needs

• Verify and supervise line staff and that work are prepared for the next day.

• Track and prepare all schedules to maximize productivity and keep labor costs within

budget.

Requirements

• Proven work experience

• Leadership skills

• Ability to remain calm and undertake various tasks

• Excellent time management abilities

• Familiarity with sanitation regulations

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL PRIVATE LIMITED

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

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

Reporting to the Executive Assistant Manager - Food & Beverage, your job responsibilities include, but not limited to:-

• Develop sales strategies to meet the business objective of the restaurants/ function rooms.

• Responsible for restaurants/ function rooms’ sales and profitability.

• Involve in the strategic planning of marketing activities, such as promotional events and discount schemes.

• Prepare reports at the end of the shift, including revenue report, Materials Control requisition and updating of daily performance report for outlets and events.

• Assist the head of F&B in preparing yearly budget, including Capex proposal.

• Plan staff schedule, restaurants’ menus and beverage list.

• Build rapport with patron or diner, update database information and handles guest comments/ complaints.

• Check staff’s grooming, conducts briefing and counsels staff whenever necessary.

• Handle restaurants’ reservations and special requests from guests.

• Ensure that the administrative tasks assigned to Restaurant Managers, Assistant Managers, Restaurant Executives or Senior Captains, such as requisition, operating equipment control plus inventory and other tasks are dutifully completed.

• Conduct site inspection for restaurants, function rooms to meet guests’ requirement.

• Responsible for recruiting suitable staff to run the operation of the restaurants and function rooms.

• Ensure the high standard of food quality control, good hygiene practice and safety awareness in the restaurants/ function rooms.

• Helping in any area of the restaurants/ function rooms when circumstances dictate.

• Train and mentor junior staff.

• Perform any tasks or duties as may be assigned from time to time by the management.

Requirements

• Proven experience as a F&B Manager or in a similar leadership role within the hospitality industry.

• Strong knowledge of food and beverage management, including cost control, inventory management. Knowledge of wine and beverage pairings, along with experience in menu engineering, is a plus.

• Excellent leadership, communication, and interpersonal skills.

• Strong problem-solving abilities and the ability to remain calm under pressure.

• Proficient in F&B software and Microsoft Office Suite (Excel, Word, etc).

• Knowledge of health and safety regulations and compliance with food safety standards.

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

Vanguard Interiors Pte Ltd

Founded in 1991, Vanguard Interiors is a leader in interior furnishing and office solutions, known for high-quality design and products. We help organizations improve workflow and make efficient use of space, creating work environments that enhance productivity and employee well-being.

Job Description

Description

Location: 180 Orchard, Alleybar / Acid Bar

Salary: $2800 (based on experience) + $600 Allowances

💰 SIGN-ON BONUS: Up to $600 (T&Cs apply)

Join us now and enjoy a generous sign-on bonus of $600 as part of your career journey with us (T&Cs apply).

Work Timing:

• Sunday to Thursday: 3pm – 1am
• Friday and Saturday / PH / PH Eve: 11am – 5pm / 5pm – 2am
• ~ 5-day work week, 44 hours per week

Why Join Us?

At Vanguard, we believe that great experiences start with great people. As Head Bartender, you will lead a passionate team in delivering top notch service and craft cocktails in a vibrant, energetic setting.

Job Description:

• Lead daily bar operations, ensuring smooth service, consistency, and quality in every drink served.
• Create and innovate new cocktail recipes, seasonal menus, and signature drinks to enhance the bar experience.
• Train, motivate, and supervise the bar team to maintain high standards of service and professionalism.
• Manage inventory, ordering, and stock control to minimize wastage and ensure cost efficiency.
• Engage guests with friendly, confident service and product knowledge.
• Work closely with management to execute promotions, events, and special campaigns.

Benefits & Perks:

• Performance bonus of up to $600 (details shared upon contact).
• Staff meals provided during shifts.
• Transport home provided after late night shifts.
• Staff discounts across our F&B, retail, and furniture outlets.
• Immediate hiring: Start work right away!

Requirements:

• Prior experience as a Head Bartender, Senior Bartender, or Bar Supervisor in a similar environment.
• Strong knowledge of mixology, cocktails, and beverage trends.
• Confident leadership and communication skills.
• Ability to motivate and guide team members.

The Capitol Kempinski Hotel Singapore

Located in Singapore’s charming civic and cultural district, the iconic Capitol Building and Stamford House have been restored to unveil as The Capitol Kempinski Hotel Singapore. A quintessential masterpiece of beautifully conserved architecture uplifted with a modern touch and bespoke hospitality, this exclusive retreat promises luxury at its finest.

Job Description

Marriott International

Job Description

Mandarin Oriental

Job Description

Hotel Mandarine Regency

Job Description

Mandarin Oriental, Bangkok is looking for a Bamboo Bar Manager to join our Food and Beverage team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional. 

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Mandarin Oriental, Bangkok – For over 150 years, this legendary riverside hotel has welcomed travelers seeking exceptional luxury, style, and service. Recently reopened, the renovated River Wing enhances our iconic Thai-inspired elegance and resort-like serenity.

About the job

Based at the Mandarin Oriental, Bangkok within the Food and Beverage Department, The Bamboo Bar Manager is responsible for managing all aspects of The Bamboo Bar Lobby Lounge and the related areas Lobby Kiosk and Cigar Terrace. This includes but is not limited to the selection, development and performance management of colleagues, optimizing profits and increasing sales and ensuring guest satisfaction in every step of guest’s experience. Manage all operational issues ensuring Mandarin Oriental standards of quality and service are met.

 As Bamboo Bar Manager, you will be responsible for the following duties:

• Deliver consistently exceptional, personalized guest experiences aligned with Mandarin Oriental brand standards.
• Ensure service rituals, storytelling and ambience reflect the Bamboo Bar identity and heritage.
• Curate, maintain and evolve cocktail menus in line with brand positioning and seasonal concepts
• Ensure POS accuracy, cash handling compliance and end of shift controls.
• Coordinate with culinary, sommelier and hotel operations teams for seamless service.
• Ensure strong product knowledge, service etiquette and upselling skills across the team.
• To formulate and continually upgrade a Departmental Operations Manual detailing standards of performance, policies and procedures and service standards pertinent to the efficient operation of the outlet in accordance with Mandarin Oriental Legendary Quality Experiences.
• Achieve revenue, cost and profitability targets aligned with hotel goals.  
• Drive sales through menu innovation, guest engagement and smart upselling strategies.
• Manage risk related to guest safety, alcohol responsibility, and staff well-being.
• Introduce new ideas to elevate the bar’s reputation locally and internationally.

As Bamboo Bar Manager, we expect you to have:

• Proven bar management experience in a premium or luxury hospitality environment.
• Strong leadership and people-management skills, with the ability to train, coach and motivate a diverse team.
• Exceptional knowledge of cocktails, spirits, wines and bar trends, with a passion for craftsmanship and storytelling.
• Operational excellence, including inventory control, cost management, budgeting and supplier relations.
• Ability to perform under pressure in a high-volume, high-profile environment while maintaining attention to detail.
• Excellent communication and interpersonal skills, confident working with guests, colleagues and senior management.

Our commitment to you

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.
• Medical Benefits and Group Insurance.
• Hotel Gym.

We’re Fans. Are you?

The Naka Island, a Luxury Collection Resort & Spa

Job Description

Restaurant I-Sang

Job Description

Job Descriptions:

• Manage and coordinate all front-of-house operations, including scheduling, staff management, and customer service

• Oversee inventory management, cost control, and financial reporting

• Develop and implement marketing strategies to attract and retain customers

• Collaborate with the culinary team to maintain high standards of food quality and presentation

• Develop and implement marketing strategies to attract and retain customers

• Foster a positive and productive work environment for the restaurant staff

• Continuously seek ways to improve operational efficiency and customer satisfaction

Qualifications:

• Full working rights for Thailand

• At least 5 years of experience in restaurants or hotels

• Most recent position must be Supervisor level or higher

• Good command of Thai (listening, speaking, reading, writing)

• Good command of English will be an advantage

• Able to work 6 days per week (weekday off)

Benefits:

• Guaranteed minimum service charge of 5,000 THB/month

• Staff uniform and lunch provided

• Public holidays / annual leave: 6 days per year

• Social Security

• Group Insurance

Send your resume

In-person: Restaurant I-Sang, 2F Vivre Langsuan, Lumphini, Pathumwan 10330

Online: inf•@isangbkk.com

Hyatt Hotels

Job Description

Summary

Spring leaf

Job Description

Provide advanced supervision and hands-on support in the preparation of Prata, Goreng, and Dosa.

Develop, implement, and ensure strict adherence to standardized recipe SOPs for all key menu items.

Manage overall kitchen maintenance, including equipment, exhaust systems, refrigeration, gas lines, and hygiene compliance.

Lead, coach, and train kitchen and service teams to achieve high operational standards.

Track and control daily sales, wastage, food cost, and operational expenses effectively.

Address customer feedback, complaints, and quality concerns promptly and professionally.

Take full responsibility for kitchen operations, food quality, staff performance, and discipline.

Experience: Minimum 4 years experience in Prata Flipping

Kabe No Ana

Job Description

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

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

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

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

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

• Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times
• Maintain safety requirements at the restaurant

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

• Managing budgets
• Manage stock levels of food and other related utensils and cutleries
• Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

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

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

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

•Assist in recruitment needs

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

•Appraise employees to reward and punish fairly

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

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

•Passion for excellent customer service

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

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to ***email_hidden***)

Kabe No Ana

Job Description

Position Purpose

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

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

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

Responsibilities

Restaurant Operations

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

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

• Manage customer flow and seating arrangement

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

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

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

Restaurant Management & Planning

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

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

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

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

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

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

People Management

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

• Provide training to encourage role rotation amongst service staff

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

• Ensure workplace safety practicesPosition Purpose

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

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

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

RE&S Enterprises Pte Ltd

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

Job Description

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

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

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

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

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

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

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

•Assist in recruitment needs

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

•Appraise employees to reward and punish fairly

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

Job Requirements:

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

•Passion for excellent customer service

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

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

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

Holiday Inn Singapore Little India

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

JOB OVERVIEW

Manage food and beverage operations to ensure quality service and standards while delivering a guest experience that is unique. Ensure compliance with all federal, state and local regulations concerning health, safety, or other requirements.

At Holiday Inn® we want our guests to relax and be themselves which means we need team members to:

• Be you – by being natural, professional and personable in the way you are with people

• Get ready – by taking notice and using your knowledge so that you are prepared for anything

• Show you care – by being thoughtful in the way you welcome and connect with guests

• Take action – by showing initiative, taking ownership and going the extra mile

DUTIES AND RESPONSIBILITIES

FINANCIAL RETURNS:

• Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labour costs.

• In partnership with the catering office, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for guests at a good value.

• Ensure all credit and financial transactions are handled in a secure manner.

PEOPLE:

• Manage day-to-day staffing requirements, 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 all team members in compliance with federal, state and local laws and safety regulations. Ensure staff is properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties.

GUEST EXPERIENCE:

• Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis.

• Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.

• Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.

RESPONSIBLE BUSINESS:

• Manage local food and beverage marketing programmes for the hotel; participate in and maintain system-wide food and beverage marketing programmes and promotions. Monitor local competitors and industry trends. Review and approve menu design and concepts with Executive Chef.

• Conduct proper food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.

• Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste.

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures

• Be familiar with property safety, first aid and fire and emergency procedures and enforce these in your areas

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers

• Ensure security incidents and accidents are logged, investigated and rectified to prevent future catastrophes

• Perform other duties as assigned. May also serve as manager on duty.

ACCOUNTABILITY

This is the top food and beverage job in a large full-service, luxury or resort hotel. Supervises a large number of employees in multiple major food and beverage outlets and kitchens, and banquet and convention facilities. Oversees multiple managers and supervisors.

QUALIFICATIONS AND REQUIREMENTS

Bachelor’s degree or equivalent qualification in Hotel Management, Culinary Arts, or a related field. Minimum of 8 years of relevant experience is required, including experience in hotels and Indian restaurant operations, with proven management expertise. Proficiency in the local language is essential. Relevant certifications or permits, as required by local authorities, must be obtained.

Da Michele Bangkok

Job Description

Hiring: Restaurant Manager
Exciting New Opening – Italian Pizzeria (Internationally Renowned Brand)
Location: Siam Paragon Mall, City Centre

We are seeking a motivated and experienced Manager or Assistant Restaurant Manager to join our amazing team for the Italian Pizzeria globally awarded and recognized.

Requirements:

• Minimum 3 years of experience in the restaurant or hotel industry

• At least 1 year as Assistant Manager or Manager

• Knowledge of wines and spirits are required

• Good command of English (spoken and written)

• Passion for service, hospitality and team leadership

What We Offer:

• 2 days off per week (8 days off per month)

• Annual leave & Public holidays

• Great Working Time and shift

• Partially Uniform provided

• Exciting career growth opportunities for the right candidate

• Full food and drink Training

Be part of our Restaurant Business in the city’s dining scene!

Apply now and grow with us.

Guzman y Gomez

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

Job Description

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

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

Job Scope

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

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

Guzman y Gomez

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

Job Description

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

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

Job Scope

As the Restaurant Manager you’ll be responsible for the daily management of the restaurant whilst leading & developing your team. As a leader, you’ll be looked upon as a calming force when the heat’s on. On any given day you will be leading the team through busy service periods, crew training, proactively improving guest experience, managing food safety and food quality, managing inventory and restaurant financials as required.

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

Annie

Job Description

🔹 Responsibilities:

• Full control of daily operations

• Staff management, training & discipline

• Service quality control

• Revenue growth & upselling

• Cost control (food cost, staff efficiency)

🔹 Requirements:

• 3+ years experience as Restaurant Manager

• Strong leadership and hands-on approach

• Fluent English

• Experience in Thailand is a big advantage

🔹 We offer:

• Salary 50,000 – 80,000 THB + bonuses

• KPI-based growth

• Opportunity to grow with the project

Private Advertiser

Job Description

Why You Will Enjoy Working With Us!

• Medical and Dental Benefits

• Leave and Staff Discount Benefits

• Staff Meals Provided

Responsibilities:

Daily Operations & Performance Management

• Oversee daily operations and ensure adequate staffing levels

• Maintain high standards of food, beverage, and service quality

• Lead team briefings and communicate operational updates

• Demonstrate strong knowledge of menus, presentation, and wine operations

• Ensure cleanliness and presentation standards across all areas

• Maintain visible floor presence during all service periods

Guest Experience & Service Excellence

• Curate refined and personalised dining experiences through proactive guest engagement

• Anticipate guest needs and continuously gather feedback to ensure exceptional satisfaction

• Elevate revenue through intuitive, bespoke food and beverage recommendations

• Address guest feedback and concerns with discretion, professionalism, and efficiency

• Cultivate lasting relationships with local and loyal guests to build a distinguished clientele

• Oversee the seamless planning and execution of private dining experiences and events

Revenue Growth & Financial Performance

• Review operating performance regularly to identify opportunities for improvement and growth

• Prepare and submit monthly sales analysis and business forecasts, and provide clear, well-supported P&L analysis and commentary

• Partner with Marketing team to develop and execute promotional activities and alternative revenue opportunities that drive revenue and brand visibility

• Support cost control initiatives, including labour and operational expenses

• Conduct regular competitive analysis of similar dining concepts to benchmark performance

Leadership & Team Management

• Lead, inspire, and support the team to consistently deliver service excellence through a collaborative leadership style

• Facilitate training sessions, and performance evaluations to enhance skills and service standards

• Partner with Human Resources to support recruitment efforts and build diverse, high-performing teams

• Leverage performance reviews to identify talent, support development, and address performance issues through coaching

• Collaborate with the Human Resources team to develop team members and support career progression

• Ensure consistent compliance with established procedures, policies, and service standards

Training & Compliance

• Ensure regular on-the-job training is conducted to enhance team knowledge, skills and performance

• Ensure team members understand and comply with the policies, regulations, and standards

• Ensure team members are trained in hygiene practices, fire safety, and emergency procedures

• Maintain full compliance with NEA and SFA regulations and hygiene standards at all times

Requirements:

• Minimum of 7 years’ relevant experience in an upscale dining environment, including senior supervisory responsibilities and management of large teams

• Strong analytical skills with a proven track record of making sound strategic business decisions, supported by extensive hands-on operational expertise

• High level of financial acumen, including revenue management, cost control, and budgeting, with demonstrated ability to grow and scale businesses

• Excellent communication, interpersonal, and problem-solving skills

• Proven ability to motivate and lead teams to achieve both individual and collective performance goals

Private Advertiser

Job Description

Why You Will Enjoy Working With Us!

• Medical and Dental Benefits

• Leave and Staff Discount Benefits

• Staff Meals Provided

Key Responsibilities

• Develop a strong understanding of the restaurant’s concept, menu, and service standards

• Create memorable dining experiences by anticipating guests’ needs, and offer thoughtful food and beverage recommendations

• Manage reservations, events, and guest enquiries through the online reservation system and other communication channels

• Take on a hands-on approach to ensure daily operations run smoothly

• Guide and support team members in handling guest feedback and enquiries with professionalism and empathy

• Identify operational issues proactively, propose practical solutions, and escalate concerns when needed

• Lead by example by consistently upholding the restaurant’s service standards and values

• Ensure dining areas and service stations are clean, well-organised, and setup is complete prior to guests’ arrival.

• Oversee accurate and timely order-taking and entry into the POS system

• Prepare beverages according to the established recipes and standards

• Work closely with the kitchen team to maintain efficient operations

• Ensure take-away orders are packed securely and handed to the correct guests or delivery partners

• Manage incoming orders from delivery platform app promptly and accurately

• Maintain high standards of cleanliness and hygiene throughout the restaurant

• Support overall restaurant operations to enhance the guest dining experience

Requirements

• At least 3 years’ relevant experience, preferably in an upscale dining environment

• Clear and professional verbal and written communication skills

• Experience using POS systems and online reservation platforms

• A polished, service-driven mindset with a genuine passion for hospitality

• Strong teamwork skills with the ability to perform under pressure during peak periods

• Proven problem-solving abilities with initiative to improve service and operations

• A strong guest-focused approach and ability to prioritise tasks while enhancing the overall dining experience

PARKROYAL COLLECTION Marina Bay, Singapore

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

Job Description

Reporting to the Director of Food & Beverage, we are seeking a dynamic and experienced Banquet Manager to lead our banquet operations. In this pivotal role, you will be responsible for the banquet department of the hotel and responsible for the seamless planning and execution of events, from intimate executive meetings to grand-scale weddings and corporate galas. You will embody our "Garden-in-a-Hotel" concept, ensuring every event is not only flawlessly delivered but also infused with the distinctive charm and exemplary service standards that define the PARKROYAL COLLECTION brand.

Key Responsibilities

1. Event Planning & Execution:

• Act as the primary point of contact for clients during the event planning phase, working closely with the Sales & Catering team.

• Conduct detailed briefings with clients and prepare comprehensive Banquet Event Orders (BEOs).

• Lead pre-event briefings with kitchen, stewarding, and service teams to ensure full understanding of client expectations and event specifications.

• Oversee the entire event from set-up to breakdown, ensuring impeccable standards of service, timing, and guest satisfaction.

2. Team Leadership & Development:

• Lead, motivate, train, and schedule the banquet service team, including Captains, Servers and Casual Labours.

• Foster a culture of excellence, teamwork, and proactive service.

• Conduct regular performance reviews and identify training needs to enhance team skills.

3. Operational & Financial Management:

• Manage the banquet department's budget, including labor costs, inventory, and equipment.

• Ensure careful control of inventory for china, glassware, silverware, and linen.

• Review and finalize billing with clients, ensuring accuracy and resolving any discrepancies.

• Implement cost-control measures without compromising the quality of guest experience.

4. Quality Assurance & Guest Relations:

• Maintain the highest standards of cleanliness, safety, and hygiene in all banquet areas.

• Personally interact with hosts during events to ensure satisfaction and address any concerns immediately.

• Handle guest feedback professionally and implement corrective actions where necessary.

• Uphold the hotel's sustainability initiatives within banquet operations.

5. Administrative Duties:

• Prepare and analyze banquet reports (e.g., revenue, covers, function sheets).

• Ensure compliance with all hotel policies, procedures, and statutory requirements.

Qualifications & Experience

• Minimum Diploma in Hospitality Management, Business Administration, or a related field.

• At least 3-5 years of experience in banquet operations, with a minimum of 2 years in a supervisory or managerial role within a premium hotel or large-scale event venue.

• Proven track record of successfully managing high-profile and high-volume events.

• In-depth knowledge of food & beverage service, event logistics, and banquet billing procedures.

• Strong financial acumen and computer literacy (MS Office, Opera, Delphi or similar PMS/Catering software).

Personal Attributes & Skills

• Exceptional Leader: Inspirational, decisive, and able to perform under pressure.

• Guest-Centric: Possesses a genuine passion for creating unforgettable guest experiences.

• Detail-Oriented: Meticulous with an eagle eye for details and flawless execution.

• Excellent Communicator: Strong in interpersonal, written, and verbal communication skills. Fluency in English is essential; additional languages are a plus.

• Problem-Solver: Able to think quickly on your feet and provide effective solutions.

• Professional Demeanor: Exudes confidence, poise, and embodies the sophisticated style of the PARKROYAL COLLECTION brand.

Additional Information

• 5-day work week

• AWS and Performance Bonus

• Annual Leave from 16 days

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

• Referral Incentive of S$1,000*

• Career Development and Training opportunities

*Terms & Conditions Apply

We regret that only shortlisted applicants will be notified.

Strumms Holding Pte Ltd

We celebrate you.

Job Description

Ipanema World Music Bar is looking for a dynamic Assistant Bar Manager to support daily operations and keep the energy high behind the bar.

You’ll work closely with the Bar Manager to lead the team, maintain top-quality drinks, and deliver a standout guest experience that matches our music-driven vibe.

Responsibilities:

• Support daily bar operations and ensure smooth service flow

• Assist the Manager in managing the outlet’s budget, including revenue, labour costs, and profitability

• Lead and motivate the team to deliver fast, friendly, and high-quality service

• Ensure drink quality, consistency, and adherence to standards

• Conduct inventory checks, control stock levels, and assist with ordering

• Coordinate with the operations team on promotions and drive effective upselling

• Handle guest feedback promptly and provide efficient, courteous service

• Assist with scheduling, training, and step up to lead in the Manager’s absence

What we’re looking for:

• Strong leadership with a hands-on attitude

• Excellent communication and interpersonal skills

• Able to stay composed in a fast-paced environment

• Detail-oriented with a focus on quality and consistency

• Good knowledge of cocktails, spirits, and industry trends

Requirements:

• Minimum “O” Level with good command of English

• Bartending experience required

• Supervisory or assistant management experience preferred

Perks:

• Competitive salary and performance bonuses  to recognize and reward your hard work and dedication.

• Employee discounts on food & drinks

Job Type: Full Time
Salary: SGD 2800 – 3200

Ready to take the next step in your bar career? Send us your resume and join our fun-loving team!

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.

The Role: The Assistant Restaurant Manager is responsible for a variety of tasks, including scheduling shifts, seating customers, and caring for staff members. They must also ensure that the place abides by all applicable laws and promotes an enjoyable dining experience with excellent customer service.

Job Description

• Taking responsibility for the business performance of the restaurant.
• Analyzing & planning restaurant sales levels & profitability.
• Organizing marketing activities such as promotional events & discount schemes.
• Preparing reports at the end of the shift/week, including staff control, beverage
• Creating & executing plans for department sales, profit & staff development.
• Setting budgets &/or agreeing them with the senior management.
• Coordinating the entire operation of the restaurant during scheduled shifts.
• Ensuring that all employees adhere to the company’s S.O.P. & S.O.S.
• Recruiting, training & motivating staff.
• Maintaining high standards of quality control, hygiene, health and safety.
• Checking stock levels & ordering supplies (dry store).
• Preparing Cash drawers & providing petty cash as required.
• Helping in area of the restaurant when circumstance dictate.

Job Requirement

• GCE O Level & above with 3 years of relevant experience as Fine Dining Assistant restaurant Manager.
• Minimum 3 years of customer service experience as a Assistant Manager to handle all level of customers in restaurant.
• Good knowledge of restaurant operations management
• Good communication skill 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

VIOLET OON INC PTE LTD

Welcome to Violet Oon Singapore, a highly-acclaimed group of restaurants and creator of Asian gourmet delights that are rooted in Nyonya and Singapore cuisine.

Job Description

Main Job Tasks and Responsibilities

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

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

• He or She must must be able to:

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

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

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

• Coordinate all Reservations to ensure optimum capacity

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

Skills and Requirements:

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

• Friendly and outgoing personality

• Team player
  
  Exciting Benefits Await You:

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

• Performance Rewards: Quarterly incentives and attractive bonuses.

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

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

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

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

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

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

Peperoni

Job Description

Job Description & Requirements

• Overall management of the outlet in terms of sales, profitability and cost efficiency.
• Work wth the chef in maintainig and improving food standards and quality.
• Train, counsel, guide and instruct personnel in the proper performance of their duties.
• Cultivate a conducive and good working environment for the service team, along with the kitchen team.
• Familiar with all the job duties, responsibilities and roles of all service staff

Skills & Knowledge:

• Familiar with the use of computer software: Word, Excel, Outlook
• Good knowledge of accounting practices and reports: Profit & Loss statements, revenue sales, inventory costs etc.
• Skilled in handling customer written and verbal complaints
• Good knowledge of Peperoni guest service standards
• Good knowledge of food ingredients used
• General knowledge of food handling, food preparation and cooking precedures
• Excellent knowledge of food gygiene regulations and company quality standards

Personal Qualities:

• Passion to serve
• Able to work at a fast pace under pressure
• Creative in dealing with situations
• Positive attitude and responsible
• Good attention to detail
• Good organizational and supervisory skills
• Able to work in a team
• Good standard of personal hygiene

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

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

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

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

What will I be doing?  

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

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

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

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

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

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

• Monitor all costs and recommend measures to control them. 

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

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

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

• Monitor and control vacation planning for the department. 

• Monitor, control and minimize overtime for the department. 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

• Carry out bi-yearly inventory of operating equipment. 

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

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

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

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

What are we looking for? 

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

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

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

• Working knowledge of mathematics. 

• Familiar with computer systems. 

• Relevant knowledge of food and beverage. 

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

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

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

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

• Strong leadership, people management and training skills. 

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

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

• Strong interpersonal skills and attention to details. 

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

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

• Considerable skill in math and algebraic equations using percentages. 

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

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

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

What will it be like to work for Hilton? 

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

Pura Brasa

Job Description

Responsibilities:

·         Contribute and monitor sales to reach the target

·         Work Closely with Service and kitchen team to ensure smooth daily operations

·         Handle dissatisfied internal and external customers

·         Manage and supervise the whole service and kitchen team.

·         Manage sales and customer service.

·         Manage and control cost and build profit to achieve by company targets

·         To run daily operation and solving problem on the customer complain

·         To develop and engage team both head of team and team member

Qualifications:-

·         Bachelor's Degree or higher in related fields

·         Pre-Opening knowledge

·         Previous experience of running an outlet for at least 5 years

·         Strong leadership, coaching motivation, interpersonal & coordination, good problem-solving skills and conflict management skills.

·         Good command of English. and computer literacy.

·         Good personality with excellent communication and strong service-minded

RED DOOR GROUP PTE. LTD.

Job Description

Do you want to be part of a brand-new restaurant?

Stag's Head Steakhouse @ Pan Pacific Hotel - a British Steakhouse indulgence with a refined, contemporary edge presenting a new chapter in Singapore’s dining scene - is on the hunt for a dedicated and charismatic Bartender.

This is your chance to earn real industry cred and join something genuinely exciting. Fresh, new, and full of possibility - we’re looking for people who want to bring their ideas, personality, and passion to the table.

Be part of the team that sets the vibe, shapes the guest experience, builds the standards, and creates the stories guests will talk about for years to come. If you’re hungry to grow, ready to shine, and eager to help us launch a restaurant that will set the tone for Singapore’s dining scene, we’d love to meet you!

What You’ll Do:

• Welcome guests with warmth and present our carefully curated menu.

• Craft delicious alcoholic and non-alcoholic beverages with skill and creativity.

• Understand guests’ preferences and make personalized recommendations.

• Mix signature cocktails with precision and flair.

• Prepare and stock the bar to ensure smooth daily operations.

• Uphold high standards in beverage quality and service.

• Build meaningful connections with guests, creating memorable experiences.

• Stay attentive to guests’ needs, ensuring satisfaction with every visit.

• Respond promptly to special requests and go the extra mile.

• Maintain a polished and inviting bar area.

• Stay knowledgeable about our menu and confidently communicate offerings.

What We’re Looking For:

• A friendly and positive attitude, with a passion for hospitality.

• At least one (1) year of bartending experience in an upscale dining environment.

• Strong problem-solving skills and a proactive mindset.

• Ability to thrive in a fast-paced, team-oriented environment.

• Exceptional interpersonal and communication skills.

• A guest-first approach, ensuring every visitor feels valued and cared for.

What Can You Bring to the Table?
We’re looking for someone who radiates positivity and professionalism, with skills and qualities such as:

💡 A supportive personality and can-do attitude.
🎯 Strong problem-solving, organizational, and motivational skills.
🔥 A passion for working in a fast-paced, dynamic environment.
🤝 A guest-first mindset and a knack for making people feel welcome.
💬 Excellent interpersonal and communication skills.
🌟 An ability to represent our restaurant, brand, and company with pride and professionalism.

What’s in It for You?
When you join us, you’re not just part of a team—you’re part of our family. Here’s what we offer:

💰 Up to $3,500 monthly + Monthly Incentives Package
🎉 Sign-on bonus of up to $3,000 
📅 5-day workweek with flexible shifts|
✨ Group insurance coverage for peace of mind, staff meals and 50% employee discount at our three restaurants, late-night transportation for your convenience 

Marriott International

Job Description

Concorde Hotel Singapore

Concorde hotels are managed by HPL Hotels & Resorts. A hospitality management company, HPL Hotels & Resorts is a subsidiary of Singapore public-listed company Hotel Properties Limited (HPL).

Job Description

Concorde Hotel Singapore

Concorde hotels are managed by HPL Hotels & Resorts. A hospitality management company, HPL Hotels & Resorts is a subsidiary of Singapore public-listed company Hotel Properties Limited (HPL).

Job Description

Hilton Hotel

Job Description

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

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

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

What will I be doing?  

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

• Listen and respond spontaneously to questions asked by guests, team members and suppliers.  

• Find an immediate solution to precise and simple problems. 

• Know how to improvise during an emergency. 

• Learn lessons from difficult experiences to be proactive in area of competence. 

• A peacemaker who does everything to anticipate and respond to guest needs, arbitrate divergent interests and guarantee a friendly environment.  

• Respect the procedures, is punctual, has a good personal appearance and accomplishes tasks with precision. 

• Trustworthy and monitors the quality of personal work, taking responsibility for it.  

• Ensure that rules and procedures are respected, advising the people involved in any situation which could result in a lack of quality / security. 

• Open and asks for advice from others, conscious of his role in creating a good team image. 

• A team player who demonstrates flexibility in adapting to team constraints. 

• Respect others and their cultures, encouraging consensus building.  

• Open to ideas of others, receptive to those ideas and able to adapt an established way of working. 

• Enthusiastically propose and implement creative solutions in area of responsibility in order to stay ahead of the game. 

• Understand relevant OH&S legislations and their implications on the operation of the department and communicate to the team their responsibilities within OH&S. 

• Ensure that safe and healthy working practices are implemented at all times. 

• Understand and know how to anticipate the needs of guests, getting feedback from guests. 

• Agree to and implement actions to make improvements to customer service. 

• Positively deal with and learning from customer complaints and comments with follow-up and feedback to the Food & Beverage Manager. 

• Make sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during operation hours each day. 

• Uncover the major causes of satisfaction and dissatisfaction, ensuring that the information is communicated to the appropriate parties further up the hierarchy.  

• Ensure that all standards for service delivery as identified in the Guest Satisfaction Manual and the Standard Operating Procedures Manual are consistently delivered throughout the department. 

• Have detailed knowledge of departmental standards, explain these standards to the team and assess team members’ performance against these standards. 

• Monitor standards through regular standards review checks. 

• Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service. 

• Implement and follow-through with improvements identified. 

• Plan, prioritize, organize and control the day-to-day operation. 

• Communicate effectively with the Front Office and Groups & Tours teams to maximize in-house and group business for the atrium, ensuring direct liaison with Group Leaders upon arrival. 

• Describe, assign and delegate duties and authority for the operation of the restaurant at all times. 

• Understand the situation in other departments and their implications for your own department. 

• Plan ahead and ensure adequate resources are available. 

• Manage the departmental operation and take action where necessary to ensure it runs smoothly, participating in service duties during service periods, where necessary. 

• Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained. 

• Maintain in-depth technical knowledge and skills required for the job. 

• Participate in future menu changes with the F&B Manager and the Executive Chef, taking into consideration new F&B trends, market demands and sales achievements. 

• Attend and participate in regular F&B, operational and roster meetings. 

• Assist the F&B Manager with the preparation of events brochures and outlet promotions. 

• Identify, communicate and act on potential sales leads. 

• Create an environment where “everyone sells”. 

• Set higher objectives than in the past, for self and the team, improving actions taken in order to create more sales. 

• Use key monitors and financial targets to evaluate the department’s performance and make future plans. 

• Complete regular financial and operating reports, as required or requested by the F&B Manager. 

• Forecast potential revenues and costs. 

• Following company’s control procedures, controlling costs without compromising standards. 

• Analyze and explain any financial variance against plan. 

• Set-up and maintain the leave plans for the department. 

• Understand the goals of the hotel and the department’s role in achieving it. 

• Communicate to the team key information concerning the strategy of the company. 

• Keep the team up to date on departmental, hotel and company activities through regular communication, meetings and memos, including special events and promotions in the restaurant. 

• Understand the quantity and quality of people needed to operate the department. 

• Carry out selection interviews and make effective recruitment decisions. 

• Ensure that new recruits have all relevant information before commencing employment. 

• Ensure that standards training, and assessments are carried out. 

• Regularly review individual and team performance against objectives and provide feedback. 

• Develop and implement department training plans to meet business needs. 

• Review and evaluate all training activities. 

• Assign projects and missions to facilitate personal development and that of the team. 

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

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

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

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

What are we looking for? 

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

• 2-4 years in a managerial position in a 4 / 5-star category hotel. 

• Familiar with computer systems. 

• Considerable skill in math and algebraic equations using percentages. 

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

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

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

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

• Diplomatic and shows enthusiasm and conviction that encourages guests to try new experiences. 

• Strong F&B and Conference & Banqueting operations knowledge and skills. 

• Strong leadership, people management and training skills. 

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

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

• Strong interpersonal skills and attention to details. 

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

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

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

What will it be like to work for Hilton? 

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

Hilton Hotel

Job Description

Waldorf Astoria Bangkok is seeking a thoughtful and accomplished Director of Food & Beverage to lead, refine, and strengthen the hotel’s dining and social experiences.

Reporting directly to the General Manager, this role is responsible for the overall leadership, strategic direction, and performance of all food and beverage outlets, bars, lounges, in‑room dining, and banquets & catering operations. The Director of Food & Beverage ensures consistency of experience, sound commercial performance, and service excellence in alignment with Waldorf Astoria brand standards and the expectations of a leading luxury hotel in Bangkok. 

What will I be doing?  

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

• Direct and organize all Food & Beverage operations to maintain the highest levels of quality, service, and guest satisfaction.

• Provide leadership and strategic oversight across restaurants, bars, lounges, in‑room dining, and banquet & catering operations.
• Drive sustained commercial performance through effective budgeting, forecasting, cost control, and revenue optimization.
• Partner closely with Culinary, Sales, Marketing, Revenue, and Operations teams to maximize outlet and banquet performance.
• Strengthen the hotel’s position as a refined social and lifestyle dining destination, with sensitivity to Bangkok’s luxury dining market and guest expectations.
• Monitor operational performance, guest feedback, and quality metrics, implementing thoughtful refinements where appropriate.
• Ensure compliance with all Hilton policies, brand standards, and local health, safety, and licensing regulations.
• Lead, coach, and develop Food & Beverage leadership and teams, fostering a professional, service‑focused culture built on consistency and attention to detail.

What are we looking for? 

A Director of Food & Beverage serving Waldorf Astoria Bangkok is always working on behalf of our Guests and Team Members and is expected to demonstrate the following:

Required Qualifications

• Minimum 8–10 years of progressive Food & Beverage leadership experience within a luxury or upper‑upscale hotel or resort environment.
• Prior experience as Director of Food & Beverage, or in a senior Food & Beverage leadership role overseeing multiple outlets and banquets & catering operations.
• Strong operational knowledge of restaurants, bars, lounges, in‑room dining, and banquet services within a complex hotel setting.
• Proven commercial and financial acumen, with experience managing budgets, forecasts, cost controls, and key performance indicators.
• Sound understanding of Bangkok’s luxury and lifestyle dining landscape, including local market dynamics and guest expectations.
• Awareness of international hospitality and dining practices, with the ability to apply insights thoughtfully to enhance existing offerings while preserving brand integrity.
• Demonstrated ability to lead and develop high‑performing teams with professionalism, clarity, and consistency.
• Strong working knowledge of food safety, hygiene, sanitation, and regulatory compliance.
• Excellent command of spoken and written English.

Preferred Attributes

• Calm, credible leadership presence aligned with luxury brand values.
• High attention to detail and a genuine appreciation for quality and refined service.
• Strong communication skills with the ability to build effective relationships with guests, ownership, and internal stakeholders.
• Able to lead with consistency and composure in an operational environment defined by extended service hours and high guest expectations.
• Strong cultural awareness, with the ability to work respectfully and effectively with a local team while engaging confidently with an international guest profile.

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 focused‑service hotels. For nearly a century, Hilton has offered business and leisure travelers the finest accommodations, service, amenities, and value.

With more than 8,000 properties worldwide, Hilton Team Members are proud to be part of an inclusive and caring culture that supports personal growth, professional development, and meaningful career opportunities.

BUSAN POCHA PTE. LTD.

Job Description

We are a Korean BBQ restaurant. We are not a Halal restaurant.

• Provide warm and friendly customer service
• Take and serve food & beverage orders accurately
• Maintain cleanliness and hygiene standards in the restaurant
• Work closely with the kitchen and service team to ensure smooth operations
• Positive attitude and strong communication skills
• Willing to work shifts, weekends, and public holidays
• Team player with a customer-first mindset
• Interest in Korean cuisine and culture is a plus
• F&B with more than 3 years of experience
• Understanding Korean Food

HE XI ENTERPRISE PTE. LTD.

Job Description

Company Overview

We are a renowned lifestyle F&B organization from China that seamlessly blends live music, creative Chinese cuisine, and bar culture into one immersive dining experience. We have redefined the restaurant-bar concept by bringing concert-level performances to the dinner table. We are launching our Singapore flagship store—not just as a new venue, but as our regional headquarters for Southeast Asia expansion. This is a rare ground-floor opportunity to join an established brand at the very start of its international journey.

Job Summary

Lead daily operations in a dynamic F&B environment, driving sales performance, team development, and delivering exceptional customer experiences while balancing operational excellence with financial accountability.

Responsibilities

• Lead and coordinate full outlet operations, including service delivery, kitchen workflow, and guest experience to ensure seamless daily functioning
• Train, motivate, and develop service and kitchen teams to meet and exceed performance targets and foster a collaborative work environment
• Manage profit and loss accountability by driving revenue growth, controlling costs, and overseeing inventory management to maximize outlet profitability
• Ensure strict adherence to Singapore Food Agency (SFA) food safety standards, National Environment Agency (NEA) regulations, and liquor licensing requirements to maintain compliance and operational integrity
• Address customer feedback, resolve complaints, and implement service recovery strategies to enhance customer satisfaction and loyalty
• Coordinate staff rostering, payroll processing, and manage staff welfare to optimize workforce efficiency and engagement
• Plan and execute marketing promotions and upselling initiatives to increase sales and customer engagement
• Maintain strong supplier relationships and conduct regular stock takes to ensure inventory accuracy and supply chain reliability

Preferred competencies and qualifications

• Diploma or Degree in Hospitality, Business, or related field preferred
• Minimum 3 years of restaurant management experience in the F&B industry preferred
• Demonstrated leadership skills managing multicultural teams preferred
• Proven customer service orientation and problem-solving abilities preferred
• Financial acumen with experience in P&L management and cost control preferred
• Knowledge of Singapore F&B regulations and licensing requirements preferred
• Flexibility to work varied hours including weekends and public holidays preferred

BARRELS ENTERTAINMENT

Job Description

Job Type: Full-time
Contract Duration: 2 Years
Monthly Salary: SGD 3,900 – SGD 4,900

Barrels Entertainment is looking for an experienced and hands-on Restaurant Manager to oversee the daily operations of our North Indian cuisine restaurant in Singapore.

We are seeking a strong leader with solid experience in restaurant operations, team management, guest service, and a good understanding of North Indian cuisine and beverage operations. The ideal candidate should be proactive, service-oriented, and able to perform well in a fast-paced F&B environment.

This role requires someone who can lead by example, maintain high service standards, and support both the floor and operational needs of the business, especially during peak periods and events.

• Oversee the day-to-day restaurant operations to ensure smooth service, efficiency, and customer satisfaction.
• Lead, supervise, train, and motivate service staff to maintain high standards of performance and professionalism.
• Support hiring and staff onboarding, including scheduling and manpower planning.
• Work closely with the kitchen team and management on menu planning, promotions, and continuous improvements.
• Assist in developing and maintaining a strong food and beverage offering, including cocktails and beverage promotions that complement the restaurant concept.
• Manage reservations, customer service, and guest feedback, and resolve any issues promptly and professionally.
• Ensure compliance with food hygiene, workplace safety, and cleanliness standards at all times.
• Monitor stock levels, coordinate ordering, and manage supplier relationships for both food and beverage items.
• Support and coordinate events, group bookings, and special functions, including staffing and service planning.
• Monitor operating costs, control wastage, and support budgeting and cost management.
• Conduct regular checks on restaurant facilities, equipment, and overall outlet condition, and arrange maintenance when required.
• Step in operationally when needed, including supporting the service floor or bar during busy periods.

• Minimum 6 years of experience in restaurant or hospitality operations, including experience in a supervisory or managerial role.
• Strong knowledge of North Indian cuisine and restaurant service operations.
• Experience in managing teams in a fast-paced dining environment.
• Good understanding of beverage operations and cocktail service is an advantage.
• Strong leadership, communication, and interpersonal skills.
• Able to handle customer concerns professionally and maintain a high level of guest satisfaction.
• Good organisational skills and attention to detail.
• Able to work flexible hours, including weekends and public holidays where required.
• Bachelor’s Degree, Diploma, or equivalent qualification in Hospitality, Business, or a related field is preferred.

• Hands-on management style with strong operational awareness.
• Ability to work under pressure and make sound decisions quickly.
• Positive attitude, team-oriented mindset, and commitment to service excellence.
• Experience in handling events, promotions, and high-volume service periods.

Barrels Entertainment operates vibrant dining concepts in Singapore, focused on quality food, strong service, and memorable guest experiences. We are looking for a committed and capable manager to support our continued growth and operational excellence.

HIRA GLOBAL PTE. LTD.

Job Description

-Supervising both back-of-house and front-of-house operations.
-Ensuring food and service quality for guests.
-Making sure health and safety regulations are complied with.
-Keeping track of operational costs.
-Managing reservations.
-Addressing any customer concerns.
-Train, schedule, and support restaurant staff
-Lead by example and promote a positive work environment
-Handle administrative tasks such as rosters, payroll, and ordering

GANGNAM PTE. LTD.

Job Description

We are a Korean BBQ restaurant. We are not a Halal restaurant.

• Provide warm and friendly customer service
• Take and serve food & beverage orders accurately
• Maintain cleanliness and hygiene standards in the restaurant
• Opening and closing duties
• Work closely with the kitchen and service team to ensure smooth operations
• Positive attitude and strong communication skills
• Willing to work shifts, weekends, and public holidays
• Team player with a customer-first mindset
• Interest in Korean cuisine and culture is a plus
• F&B with more than 5 years of experience
• Understanding Korean Food

Gaia Lifestyle Holdings Pte. Ltd.

Established in 2019, Gaia Lifestyle Holdings Pte. Ltd. is a Food and Beverage (F&B) and Shared Services Company managing F&B Operations as well as providing support services to a rapidly growing Group of Companies in multiple industries comprising concert/live shows management and promotions, F&B, hospitality and real estate management. Gaia Lifestyle Holdings Pte. Ltd. regularly measures and improves process quality, examines and applies best industry practices, identifies new and advanced technological implementations as well as trains and develops our employees to keep them relevant.

Job Description

Gaia Group is a lifestyle company that creates & curates a series of timeless & innovative concepts spanning from culinary, entertainment, hospitality & event spaces, reinventing consumer experiences and bringing delight to everyone. At Gaia Group, we believe that there are multiple facets to life that shape our well-being. Through these experiences, one can create unforgettable memories, indulge their senses, while forging meaningful connections with one another. In the realm where passion intertwines with the palate, our culinary artisans embark on a flavourful odyssey, composing harmonies of taste that elevate beyond the ordinary. Hospitality isn’t just a transaction; it is part of our DNA.

The Group continues its journey in shaping distinctive dining experiences. This exciting upscale fine dining concept aspires to showcase culinary innovation, exceptional service, and a thoughtfully curated dining ambience. We look forward to offering every guest a truly memorable and gastronomic experience for any occasion.

We are seeking an experienced Restaurant Manager to lead daily operations, drive team performance and ensure a high-quality dining experience. The role involves managing both service and culinary teams operations, supporting staff development and maintaining operational efficiency.

Job Responsibilities:

• Oversee daily restaurant operations to ensure smooth service and high customer satisfaction.
• Manage operational costs, identify opportunities for efficiency, and implement waste-reduction measures.
• Lead and develop the team, providing provide guidance, training and performance feedback.
• Conduct briefings with the team to ensure operational excellence, hygiene, accurate order taking, and excellent customer experience.
• Maintain accurate records of team attendance, schedules, and any overtime.
• Implement best practices and SOPs to maintain quality, efficiency and service standards.
• Monitor product quality and maintain good working relationships with suppliers and vendors.
• Generate reports on financial and operational performance to support business performance analysis and planning.
• Assist in budget preparation and business planning initiatives.
• Collaborate with marketing or communications teams on initiatives to enhance customer engagement and brand visibility.
• Ensure compliance with health, safety, and sanitation regulations regularly.
• Perform other duties as assigned to support the overall success of the restaurant.

Job Requirements:

• Diploma, degree, or professional certification in Restaurant Management, Hospitality, or a related field.
• Minimum 8 years of relevant F&B experience, with prior supervisory or managerial experience.
• Strong leadership, team management, and interpersonal skills.
• Experience in fine-dining or upscale dining establishments preferred.
• Have knowledge of food and beverage service standards.
• Flexible and adaptable to varied working hours, including shifts, weekends, and public holidays.

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Karim Group for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

Accor Asia Corporate Offices

Job Description

Private Advertiser

Job Description

Restaurant Manager – Sala Daeng, Bangkok

We are looking for an experienced, driven, and guest-focused Restaurant Manager to lead our team at our single-location restaurant in Sala Daeng, Bangkok. You will be the heart of our daily operations — setting the standard for service, culture, and quality in everything we do.

About the Role

As Restaurant Manager, you will take full ownership of the restaurant's day-to-day operations. You'll lead by example, inspire your team, and ensure every guest leaves with a smile. This is a hands-on role for someone who thrives in a fast-paced environment and takes pride in running a tight, warm, and well-organised operation.

Key Responsibilities

Team & Operations

• Manage team schedules and ensure adequate floor coverage at all times

• Oversee opening and closing procedures

• Set up and maintain a seamless service flow from front to back of house

• Lead product and menu training to ensure the team is confident and knowledgeable

• Support staff recruitment, onboarding, and ongoing development

• Handle guest feedback and resolve complaints with professionalism and care

Guest Experience

• Be warm, approachable, and genuinely hospitable with every guest

• Maintain a visible floor presence during service

• Monitor and respond to online reviews (Google, Wongnai, etc.)

Bar & Beverage

• Manage bar inventory and ensure accurate stock control

• Oversee portion consistency and waste reduction

• Knowledge of wine and beverages is a strong plus

POS & Administration

• Manage POS system and oversee cashier operations

• Handle beverage costing and inventory management

• Sort customer and supplier invoices

Menu & Marketing

• Contribute ideas for menu development and seasonal updates

• Suggest marketing initiatives, events, and promotions to drive footfall and engagement

Standards & Compliance

• Ensure food safety, hygiene, and health standards are upheld at all times

• Maintain portion control and presentation standards across all dishes

Requirements

• Thai nationality

• Able to speak in english comfortably

• Minimum 2 years of experience as a Restaurant Manager

• Well-groomed and professional attitude at all time

• Energetic, positive, and hands-on personality

• Strong leadership and interpersonal skills

• Comfortable with basic admin, costing, and inventory tasks

• Knowledge of wine and beverages is a plus

• Able to work 6 days per week (Monday off)

What We Offer

• Negotiable based on experience

• Service charge on top of base salary

• Fixed day off every Monday

• A dynamic and supportive work environment

• Room to grow and make the role your own