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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 and businessmen, requiring warm and personalized service.

Job Description - Waiter

This challenging full time hands-on position is for you if you:

• Providing excellent food & beverage service to hotel guests staying with us and using our meeting facilities
• Serving guests at the restaurant, bar, poolside and banqueting/ meetings of up to 250 pax
• Soliciting guest feedback to improve our F&B operation
• Perform any other duties as assigned by the hotel's management
• Work on a split shift system. 6 day work week

Position reports to the Restaurant & Banquet Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

You'll get:

• 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 with a strong hospitality background.
• An environment where you're given opportunity to grow and advance in your F&B career.
• Economy air ticket, tax free salary, suitable sharing accommodation on site, laundry, staff 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.

APPLAUSE TYRWHITT PTE. LTD.

Job Description

Job Description:

We are seeking enthusiastic and dedicated Food & Beverage Service Assistant Manager to join our team! In this role, you will provide exceptional service to our guests, ensuring a memorable dining experience. Your attention to detail, positive attitude, and ability to work in a fast-paced environment will contribute to our commitment to excellence.

• Guest Service: Greet and welcome guests, take orders, and provide menu recommendations. Ensure all guests receive timely and courteous service.
• Order Management: Accurately enter orders into the system, relay them to the kitchen and bar staff, and monitor food and beverage delivery.
• Dining Room Maintenance: Set up and maintain a clean and organized dining area, including tables, chairs, and condiments.
• Knowledge of Menu: Stay informed about menu items, specials, and promotions to effectively assist guests and answer questions.
• Team Collaboration: Work closely with kitchen and bar staff to ensure smooth operations and guest satisfaction.
• Health & Safety Compliance: Adhere to food safety and sanitation standards, ensuring a safe environment for both guests and staff.
• Problem Solving: Address guest concerns or complaints promptly and professionally, escalating issues as needed.
• Staff Management

• Previous experience in food and beverage service preferred but not required.
• Good communication and interpersonal skills.
• Ability to work well under pressure and in a team environment.
• Independent

Harry's International Pte Ltd

Established in 1992, Harry’s is Singapore’s largest collection of everyday bars and kitchens - a homegrown destination where people from all walks of life come together to connect, unwind, and celebrate life over great food and drinks. From its humble beginnings at Boat Quay, Harry’s has grown to 18 outlets islandwide, each a welcoming space where everyone feels at home.

Job Description

We are seeking a dedicated and enthusiastic Restaurant Manager who excels in delivering exceptional customer service while managing the overall operations of the outlet. The ideal candidate will embody our core values of being genuine, generous, and curious—creating meaningful connections with guests, going the extra mile for both customers and the team, and constantly striving to improve the dining experience. A solid understanding of financial performance, including managing the outlet’s P&L, is essential for this role.

Key Responsibilities:

1. Customer Service & Engagement:

• Foster a warm and inclusive atmosphere where every guest feels welcomed and valued.

• Go the extra mile to ensure customer satisfaction, handling feedback and complaints promptly and professionally.

• Actively engage with guests, embodying curiosity to understand their preferences and create memorable experiences.

2. Outlet Operations Management:

• Oversee daily operations, ensuring smooth and efficient functioning of the restaurant.

• Maintain high standards of cleanliness, food quality, and ambiance, reflecting our genuine care for details.

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

3. Team Leadership:

• Recruit, train, and motivate a high-performing team, fostering a positive and collaborative work environment.

• Lead with generosity, providing coaching, recognition, and support to team members.

• Conduct regular team briefings to align on goals and ensure excellent service delivery.

4. Back-of-House (BOH) Support:

• • Work closely with the kitchen team to ensure smooth food preparation and timely service.

• • Address BOH challenges, such as kitchen workflow, inventory management, and food

• quality control.

• • Uphold food safety and hygiene standards in compliance with regulatory requirements.

5. Financial Performance:

• Take ownership of the outlet’s P&L, analyzing revenue, costs, and profitability to ensure financial targets are met.

• Develop and implement strategies to drive revenue growth and cost efficiency.

• Demonstrate curiosity in analyzing sales reports and identifying opportunities for improvement.

6. Compliance:

• Ensure compliance with health and safety regulations, company policies, and operational standards.

Requirements:

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

• Strong understanding of customer service principles and the ability to lead by example with authenticity and warmth.

• Proficient in managing an outlet’s P&L, with a focus on driving profitability.

• Excellent communication and interpersonal skills.

• A genuine passion for fostering a welcoming and inclusive environment.

• Curious and proactive approach to problem-solving and continuous improvement.

• Familiarity with inventory management and operational software is a plus.

DEMETER SPECIALITIES PTE. LTD.

Job Description

Company Overview

IHCL and its subsidiaries offer warm Indian hospitality and world-class service through iconic brands like Taj, SeleQtions, Vivanta, Ginger, Claridges, Brij, TajSATS and amã Stays & Trails. IHCL has entered Singapore with Bombay Brasserie, known for its legacy in Indian cuisine and hospitality.

Job Summary

Oversee restaurant operations to deliver exceptional fine dining experiences, ensuring smooth coordination between service and kitchen teams while maintaining high standards and guest satisfaction.

Responsibilities

• Manage and oversee all restaurant operations to ensure efficient and seamless service delivery
• Apply thorough knowledge of beverages to support bar operations and enhance guest offerings
• Perform duties across all restaurant areas, including the bar, to maintain operational flexibility and support
• Implement and uphold fine dining service standards to ensure consistent quality and guest satisfaction
• Create memorable guest experiences by effectively liaising with kitchen staff to coordinate timely and accurate service

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

THE NOMAD WAY

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career in our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with Singapore charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us. Welcome to NoMad Singapore

OVERVIEW OF ROLE

The Assistant Restaurant Manager supports the Restaurant General Manager in overseeing the daily operations of the restaurant, ensuring exceptional service standards, operational efficiency and a memorable guest experience.

Reporting to the Restaurant General Manager, this role plays a key part in supervising the service team, maintaining quality and consistency, and supporting the overall performance of the restaurant. The Assistant Restaurant Manager leads by example on the floor, ensuring that service delivery reflects the NoMad brand and that guests receive a warm, engaging and seamless dining experience.

MAIN DUTIES & RESPONSIBILITIES

The main responsibilities of the Assistant Restaurant Manager are summarised below; however the list is not exhaustive.

GENERAL DUTIES

• Support the Restaurant General Manager in managing daily restaurant operations.

• Supervise the service team during service to ensure smooth and efficient operations.

• Maintain a strong presence on the floor to engage with guests and lead service excellence.

• Ensure all guests receive attentive, personalised and professional service.

• Handle guest feedback, concerns and service recovery promptly and effectively.

• Ensure adherence to service standards, procedures and brand expectations.

• Undertake any other duties or tasks deemed reasonable by the Restaurant General Manager.

GUEST EXPERIENCE & OPERATIONS

• Deliver a high level of hospitality that reflects the NoMad identity and service philosophy.

• Monitor guest satisfaction and implement improvements where required.

• Support VIP service, special occasions and personalised guest experiences.

• Ensure seamless coordination between service, kitchen and bar teams.

• Oversee table management, reservations flow and service pacing.

LEADERSHIP AND MANAGEMENT

• Supervise, train and develop restaurant team members.

• Provide on-the-job coaching to ensure service consistency and product knowledge.

• Assist in staff scheduling, shift planning and manpower allocation.

• Foster a positive, professional and collaborative working environment.

• Support recruitment, onboarding and performance management of team members.

FINANCIAL PERFORMANCE & OPERATIONS

• Support revenue generation through upselling and guest engagement.

• Assist in monitoring labour costs and operational efficiency.

• Ensure proper handling of billing, cash control and POS procedures.

• Support cost control initiatives, including minimising wastage and improving productivity.

• Assist in achieving financial targets set for the restaurant.

COMPLIANCE & SAFETY

• Ensure compliance with hygiene, food safety and sanitation standards.

• Support adherence to local regulations and licensing requirements.

• Maintain cleanliness and organisation of the restaurant.

• Ensure all equipment and service areas are properly maintained.

EXPECTATIONS:

The Assistant Restaurant Manager is expected to:

• Always maintain a consistently professional demeanor.

• Represent NoMad positively in all interactions with guests and colleagues.

• Always adhere to company policies and procedures, including service and compliance standards.

• Demonstrate strong leadership, accountability and attention to detail.

• Foster clear communication within the team and across departments.

• Exhibit strong guest engagement and service recovery skills.

• Champion company values and foster a collaborative and service-driven culture.

QUALIFICATIONS

• Diploma or Degree in Hospitality Management or a related field.

• Minimum 4–6 years of experience in restaurant operations, with at least 1–2 years in a supervisory role.

• Strong knowledge of service standards, restaurant operations and guest engagement.

• Experience in upscale or lifestyle dining environments is preferred.

• Strong leadership, communication and interpersonal skills.

• Ability to work in a fast-paced environment and manage multiple priorities.

• Strong problem-solving and decision-making capabilities.

• Passion for hospitality and guest experience.

OCD Hands Pte. Ltd.

Job Description

Responsibilities:

• Ensure team briefings are carried out before each service period
• Implement and ensure that Food Safety and Hygiene standards are met at all times
• Ensure that all food is prepared according to quality, taste and hygiene guidelines established by the Company
• Train and develop the team to deliver the food to a high standard
• Ensure readiness for service and that the pace is set for peak times
• Ensure that all food is presented for service in a timely manner and in correct sequence
• Deal with any customer returns of food in a timely manner
• Check and sign for all deliveries
• Ensure that outlet is stocked with adequate levels of inventory
• Participate in monthly physical stock take of the Outlet, including but not limited to plates, bowls and crockery
• Control wastage
• Handle guests’ special requests and complaints
• Ensure that the Kitchen Assistants and Kitchen Crew are able to handle their duties properly and well groomed, properly attired and efficient.
• Ensure that the highest standard of cleanliness is maintained including the maintenance of furnishings and equipment and the proper set up of the Outlet and connected areas
• Assist your superior in Implementing and developing of training programs
• Perform miscellaneous job-related duties as assigned.

Pentagon Group Pte. Ltd.

The Pentagon Group is a privately-owned food & beverage company in Singapore that operates bars and restaurants. Run by an experienced and passionate team about F&B and business, the result is dining experiences made of unique taste and hospitality to remember by.

Job Description

Our company is currently looking for an Assistant Bar Manager to join our team of passionate and talented individuals in operating an European Bar and Restaurant, at 30 Cosford Road.

The candidate will report to and work closely with the Operations Manager to develop and prepare innovative beverages. Our company treasures talents by offering good career enhancement.

Contemporary, Visionary, Suave - do join us, if you think you have what it takes!

Assistant Bar Manager

Requirements:

• Excellent knowledge of all beverage products.
• Exceptional customer service and excellent interpersonal skills.
• Passionate interest in all things beverage.
• Experienced in fast pace environment preferred
• At least 3 years experience in related field.
• Must be able to work 5.5 day shift work including weekends and public holidays.

Responsibilities:

• Assist in the preparation, creation and development of beverage menu.
• Create and prepare alcoholic and non-alcoholic beverages to help pair drinks with our food
• Ensure a smooth and efficient bar with exceptional hospitality and service to our customers.
• Follow company policies, procedures and service standards.
• Ensure safety and sanitation of the bar
• Daily stock ordering and monitoring
• Keep track of social media performance
• Carry out ad hoc duties as per management’s instruction.
• Contribute ideas and assist our marketing department with A&P

Mandarin Oriental, Singapore

At Mandarin Oriental, our guiding principles are what define us.

Job Description

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 recognised 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.

As Assistant Banquet Operations Manager, you will be responsible for the following duties: 

• To communicate with respective Event Management Manager / Executive in order to fully understand guests’ requirements. 

• To ensure guest needs and guest expectations are met by providing an efficient and professional service

• Handles guest’s complaints politely, promptly and professionally, communicates with duty manager, senior F&B management and Events Management timely. For all guest service complaints a SIR report needs to be raised. 

• To guide the operations, in order to ensure that guest satisfaction is monitored and where appropriate, rectified throughout the guest experience 

• To ensure that all function rooms are set up in accordance to the Banquet Event Order. 

• Engage with the meeting organizers to ensure that all pre-requested, including last minute requests are handled appropriately.

• To coordinate relevant function details as well as guests’ requirement, delegate duties to subordinates and ensure guests’ requirements are being met.  

• Responsible for the smooth running of functions and achieve high level of guests’ satisfaction. 

• Supervise subordinates and ensure that they carry out their responsibilities. 

• Provide positive coaching, guidance and on-the-job and group training for subordinates as well as casual labour. 

• Decisive and solve problem using best judgment in the absence of Immediate Supervisor.

• Control staffing and casual labour cost, ensuring that work hours per deployed staff is properly utilized.

As Assistant Banquet Operations Manager, we expect from you:

• Minimum 2 years of related experience (5-day work week)

• Able to work rotating shifts and on weekends

• Able to work in a standing position for up to 8 hours

• Able to reach, bend, stoop and frequent lift up to 15kg or more; and occasionally lift/move 25kg

• Ability to multi-task
  

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.

We’re Fans. Are you?

Select Group Pte Ltd

Select Group has been the leading food service provider to people from all walks of life in Singapore for more than 30 years.

Job Description

Responsible for implementing business plans relating to staff control, handles people issues, performs store-level support functions including customer service, scheduling, day-to-day operations, cashiering, loss prevention, maintenance, and back office support. He/she is responsible for the recruitment, training and motivating staff, and assisting the outlet manager in day-to-day activities of an outlet.

Responsibilities:

Business Operations

•     Assist Outlet Manager in the overall management of the outlet

•     Coordinate daily roster and supervise attendance

•     Supervise and coordinate, pre-meal meeting conducted with staff daily

•     Project and order daily required supplies

•     Provide co-ordination and services for both kitchen and service.

•     Provide suggestions or develop new SOP to improve on operation.

People Management

•     In-charge of recruitment, selection and training of new hires

•     Monitor and manage the staff performance including punctuality, customer service and food quality

•     In-charge of overall supervision of the outlet/restaurant

•     Facilitate innovation and lead staff to implement change

Customer Service

•     Manage an efficient team of service staff by coach, training, and supervising staff to operate stations and deliver a great customer experience

•     Ensure and maintain service quality and professional etiquette

•     Customer feedback management

Adhering to Quality and Standards

•     Examine food and beverage preparation

•     Ensure quality control for food and service

Requirements:

•     At least 2 years of relevant experience in F&B restaurants

•     Minimum ‘O’ level or Graduate Diploma in any field/Diploma/Advanced/Higher/ in F&B service or equivalent

•     Willing to be involved in hands on operations

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL PRIVATE LIMITED

An established Heritage Hotel located at one of Singapore's most prestigious addresses, 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 us.

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

Primary Responsibilities

• Responsible for the management of all financial and operational aspects of our Specialty Restaurant in accordance with the Hotel standards.

• Inspect the service area daily to ensure hygiene of these areas. Ensure that all materials and equipment follow departmental standards.

• Prepare daily/weekly cover/revenue forecast.

• Review the sales revenue for previous day and resolve any discrepancies with Accounts. Tracks revenue against budget.

• Conduct pre-shift meetings/role calls with staff and disseminate all information pertinent to the day’s business and customer feedback.

• Handle guests’ complaints as satisfactorily as possible.

• Promote positive guest relations at all times.

Prepare monthly reports:

(a) Analysis and explanation on monthly results

(b) Compilation of guest comments and feedback.

Maintain complete knowledge of:

(a) Micros and Manual system procedures.
(b) Daily house count arrivals/departures, VIPs.
(c) Scheduled in-house group activities, locations and times.
(d) Correct maintenance and use of equipment.
(e) All department policies/service procedures.

Secondary Responsibilities

• Familiarize with all hotel services/features and local attractions/activities to assist with any guests’ enquiries.

• Conduct marketing research on competitors for analysis.

• Communicate effectively with the kitchen and other key departments.

• Ensure that staff adhere to the dress code and are well groomed.

• Review the reservation book, pre-assigns designated tables and follows up on all special requests.

• Ensure that there are sufficient copies of menus, wine list and beverage list available and are in good condition for each meal period.

• Identify the training needs of the restaurant. Develop training programs for staff and trainees together with the L&D department. Evaluate training results.

• Conduct daily quality check on the conditions of flowers.

• Perform any other duties as may be assigned from time to time by the Management.

Requirements:

• Diploma in Business Management / Hospitality Management or equivalent.

• Minimum 2 to 3 years’ experience in the role of Manager in-charge of a Specialty Restaurant in the hotel industry.

• Possess good leadership and communication skills.

• Able to commence work within short notice would be advantageous.

Please be informed that only shortlisted candidates will be notified.

For more information, please visit www.goodwoodparkhotel.com

Momentus Hotel Alexandra

Managed by Momentus Hospitality, we are looking for motivated and energetic people to be part of our growing team. If you have a passion for the industry and are driven by the desire to create inspiring moments, Momentus Hotel Alexandra offers you great opportunities.

Job Description

• To manage the daily operations of the F&B Outlet.

• To supervise and implement standards of service to maintain the highest standard and quality during operations.

• Provide training to the service team and ensure complying to sequence and standards for banquet/ outlet service.

• Conduct staff briefing and roll calls to provide information on promotions, events, VIPs, etc.

• Ensure sufficient supplies in the area and ensure all equipment is well-maintained.

• To participate in performance development review of department staff and provide feedback on respective performance, to guide and improve the performance.

• Any other ad hoc tasks assigned by the Restaurant & Bar Manager and Director of F&B.  

Requirements

• At least 2 years of experience in a similar capacity.

• Good communication skills and interpersonal skills.

• Strong leadership skills.

FRENZ BISTRO PTE. LTD.

Job Description

1. Daily Operations Management

• Oversee day-to-day restaurant operations
• Ensure smooth service during opening and closing
• Monitor cleanliness, hygiene, and safety standards

• Recruit, train, and supervise staff (servers, cooks, cleaners)
• Prepare staff schedules and duty rosters
• Handle staff performance, discipline, and motivation

• Ensure high-quality customer experience
• Handle customer complaints and resolve issues
• Maintain a welcoming and professional environment

BUDDY HOAGIES PTE LTD

Buddy Hoagies Café & Grill offers authentic and great tasting western cuisine in a unique country charm coupled with a casual and relaxed ambience. From your favourite brews to our specialty grills you’ll enjoy a great tasting experience that will leave you craving for more!

Job Description

In the role of Assistant / Restaurant Manager, you will lead the outlet under your charge to deliver excellent customer service and dining experience.

Job Scope

• Maintain outlet service quality and display good customer relation skills
• Ensure food quality and presentation are up to standard and manage service recovery
• Manage peak periods effectively with good hosting and queue management skills
• Display good supervisory skills with ability to assign and delegate duties among staffs
• Plan outlet schedule and deployment
• Manage staff discipline and performance issues
• Execute outlet administrative duties and management reporting
• Maintain restaurant hygiene and upkeep
• Achieve sales target and manage maintenance, labour and food costs

Job Information

• Working Hours: 5 days/week (2 off days per week, no split shift)
• At least 2 years experience in F&B, preferably with managerial experience
• Possess high standard of customer service and willingness to learn
• Salary will commensurate with experience
• Staff meal provided
• Company is expanding with good growth opportunities

Welfare & Benefits

• Annual Salary Increment
• Quarterly Sales Incentive
• Performance Bonus
• Annual Leave
• Medical Leave
• Medical Benefits
• Staff Dining Privilege
• Career Advancement Opportunities
• Outlet Teambuilding Activities

Available Work Locations (All locations near MRT)

• Heartbeat Bedok (Bedok MRT)
• Pasir Ris Mall (Pasir Ris MRT)
• Eastpoint Mall (Simei MRT)
• Heartland Mall (Kovan MRT)
• Waterway Point (Punggol MRT)
• Djitsun Mall (Ang Mo Kio MRT)
• Bukit Timah Shopping Centre (Beauty World MRT)
• Rendezvous Hotel Singapore (Dhoby Ghaut / Bencoolen / Bras Basah MRT)

Whatsapp us at 8126 8194 for more information!

MANBOK FARRER PARK PTE. LTD.

Job Description

Manage daily operations including sales performance, cost control, staffing, and service quality.

Drive Profitability & Business Strategy

Develop and execute strategies to increase revenue, optimize costs, and improve overall profitability (P&L responsibility).

Team Leadership & People Management

Lead recruitment, training, scheduling, and performance management of both front-of-house and kitchen teams.

Ensure Customer Experience Excellence

Maintain high service standards, handle customer feedback/complaints, and ensure a premium dining experience.

Compliance & Hygiene Standards

Ensure full compliance with Singapore food safety regulations, licensing requirements, and hygiene standards.

Proven ability to manage diverse teams and handle day-to-day operational challenges effectively.

Strong understanding of cost control, revenue management, and basic P&L.

ASIA WEALTH MANAGEMENT PTE. LTD.

Job Description

We are seeking a highly motivated Restaurant Manager to join our team. The ideal candidate will have strong leadership skills, a customer-first mindset, and a passion for delivering top-tier service in a fast-paced hospitality environment.

Responsibilities:

• Supervise daily restaurant operations
• Provide excellent customer service and resolve complaints
• Train, schedule, and support restaurant staff
• Monitor food quality and service delivery
• Manage inventory and supplier relationships
• Ensure compliance with health and safety standards
• Track expenses, monitor budgets, and reduce costs
• Use restaurant management software for reporting and analytics
• Lead by example and promote a positive work environment
• Handle administrative tasks such as rosters, payroll, and ordering

Qualifications:

• Relevant qualification in hospitality management or equivalent experience
• Proven track record as an experienced restaurant manager
• Exceptional leadership and communication skills
• Strong organisational and management skills
• Competency with POS systems and back-end restaurant management software
• Understanding of workplace health and safety and food hygiene
• Ability to handle high-pressure situations and solve problems quickly
• Passion for delivering excellent customer servicex

Harry's International Pte Ltd

Established in 1992, Harry’s is Singapore’s largest collection of everyday bars and kitchens - a homegrown destination where people from all walks of life come together to connect, unwind, and celebrate life over great food and drinks. From its humble beginnings at Boat Quay, Harry’s has grown to 18 outlets islandwide, each a welcoming space where everyone feels at home.

Job Description

About the role

This is an exciting opportunity to join Harry's International Pte Ltd as an Assistant Restaurant Manager. In this full-time role, you will be responsible for supporting the overall management of one of our popular dining establishments. You will play a key part in ensuring exceptional customer service and operational efficiency.

Responsibilities:

1. Assisting the Restaurant Manager in overseeing daily restaurant operations

2. Supervising and motivating front-of-house staff to deliver outstanding customer experience

3. Monitoring inventory levels and liaising with suppliers to ensure adequate stock

4. Handling customer inquiries and resolving any issues promptly

5. Contributing to the development and implementation of marketing strategies

6. Ensuring compliance with health, safety and food hygiene regulations

7. Providing training and development opportunities for team members

8. Assisting with financial management tasks such as budgeting and reporting

Requirements:

1. Minimum 2 years' experience in a similar assistant restaurant manager or deputy manager role

2. Strong leadership and people management skills

3. Excellent customer service orientation and problem-solving abilities

4. Proficient in inventory management and cost control

5. Working knowledge of food hygiene and safety regulations

6. Passion for the hospitality industry and a drive to deliver exceptional dining experiences

7. Flexibility to work a varied shift pattern, including evenings, weekends and public holidays

Andaz Singapore

Andaz Singapore is a five-star hotel managed by Hyatt International, that focuses on design and relaxed luxury. This designer hotel is the the first Andaz hotel to open in South East-Asia back in 2017.

Job Description

Occupying Levels 25 to 39 of the DUO Tower, Andaz Singapore is a lifestyle hotel brand by Hyatt Hotels Corporation that inspires fresh perspectives. The first Andaz property in Southeast Asia offers well-appointed guestrooms and suites, four event venues, and five dining and drinking concepts, with stunning views of the city. Situated at the crossroads of the Kampong Glam, Little India and Bras Basah Bugis cultural districts—with their intimate shophouse-filled alleyways and atmospheric colours, textures and flavours— Andaz Singapore aims to spark discovery of the rich culture of Singapore, and inspire guests to experience the city from new angles.

Global in scale while local in perspective, the Andaz brand empowers self-expression and stimulates guests’ curiosity through imaginative travel for a distinctively local experience. Through thoughtful, unscripted service tailored for travelers, Andaz hotels enable guests to go beyond the familiar to discover and define their personal essence while immersing themselves in the spirit of the eclectic culture around them.

To assist the Event Manager in ensuring that the events are managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times.

• Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Spends time at events (during peak periods) to ensure that they are managed well by the respective associates and functions to the fullest expectations.
• Assists with the preparation and regular update of the Event Service Departmental Budget, in close cooperation with the Director of Food and Beverage ensuring targets are met and costs are effectively controlled.
• Ensures that Event Service associates work in a supportive and flexible manner with other departments.
• Ensures that Event storage and Audio Visual areas are neat and organised, including the proper storage of props, and equipment.
• Assists in the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.
• Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• Carries out any other reasonable duties and responsibilities as assigned

Your Profile

• Ideally with a diploma in Hospitality or Tourism management.
• Minimum 1 years work experience as Assistant Manager or Team Leader - Banquet service.
• Well-developed communication and customer relations skills.
• Exceptional customer service skills and proven problem-solving skills.
• Strong Leadership qualities including professionalism and excellent presentation.
• A can-do attitude.

Andaz Singapore

Andaz Singapore is a five-star hotel managed by Hyatt International, that focuses on design and relaxed luxury. This designer hotel is the the first Andaz hotel to open in South East-Asia back in 2017.

Job Description

Occupying Levels 25 to 39 of the DUO Tower, Andaz Singapore is a lifestyle hotel brand by Hyatt Hotels Corporation that inspires fresh perspectives. The first Andaz property in Southeast Asia offers well-appointed guestrooms and suites, four event venues, and five dining and drinking concepts, with stunning views of the city. Situated at the crossroads of the Kampong Glam, Little India and Bras Basah Bugis cultural districts—with their intimate shophouse-filled alleyways and atmospheric colours, textures and flavours— Andaz Singapore aims to spark discovery of the rich culture of Singapore, and inspire guests to experience the city from new angles.

Global in scale while local in perspective, the Andaz brand empowers self-expression and stimulates guests’ curiosity through imaginative travel for a distinctively local experience. Through thoughtful, unscripted service tailored for travelers, Andaz hotels enable guests to go beyond the familiar to discover and define their personal essence while immersing themselves in the spirit of the eclectic culture around them.

Come join us to express your Andaz as the Hotel’s Assistant Manager – Cantonese Restaurant if the following describes you.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit center, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Fluent in both English and Mandarin in order to communicate with Mandarin speaking guests.

• Minimally one year as Assistant Manager in a hotel or large Cantonese/Chinese restaurant with good standards.
• Great knowledge in restaurant management
• Well-versed in operational standards, managing manpower cost & driving financial goals
• Comprehensive knowledge of business needs and productivity requirements
• Strong communication and leadership skills
• Excellent administrative, customer service and interpersonal skills
• A can-do attitude

** We regret that only shortlisted candidates will be notified **

Andaz Singapore

Andaz Singapore is a five-star hotel managed by Hyatt International, that focuses on design and relaxed luxury. This designer hotel is the the first Andaz hotel to open in South East-Asia back in 2017.

Job Description

Occupying Levels 25 to 39 of the DUO Tower, Andaz Singapore is a lifestyle hotel brand by Hyatt Hotels Corporation that inspires fresh perspectives. The first Andaz property in Southeast Asia offers well-appointed guestrooms and suites, four event venues, and five dining and drinking concepts, with stunning views of the city. Situated at the crossroads of the Kampong Glam, Little India and Bras Basah Bugis cultural districts—with their intimate shophouse-filled alleyways and atmospheric colours, textures and flavours— Andaz Singapore aims to spark discovery of the rich culture of Singapore, and inspire guests to experience the city from new angles.

Global in scale while local in perspective, the Andaz brand empowers self-expression and stimulates guests’ curiosity through imaginative travel for a distinctively local experience. Through thoughtful, unscripted service tailored for travelers, Andaz hotels enable guests to go beyond the familiar to discover and define their personal essence while immersing themselves in the spirit of the eclectic culture around them.

Come join us to express your Andaz as Assistant Manager - Outlet if the following describes you.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

Your Profile

• Ideally with a relevant Degree, apprenticeship or Diploma in Hospitality or Restaurant Management.
• Minimum 2 years work experience as Assistant Outlet Manager or Team Leader/Captain in a hotel or large restaurant with good standards.
• Good problem solving, people management, administrative and interpersonal skills are a must.
• A can-do attitude.

Private Advertiser

Job Description

About the role

We are looking for an enthusiastic and experienced Assistant Restaurant Manager to join our team. This full-time position will see you playing a vital role in the day-to-day operations of our busy restaurant, supporting the Restaurant Manager in ensuring exceptional customer service and a smooth-running establishment.

What you'll be doing

1. Assisting the Restaurant Manager in overseeing all restaurant operations, including managing staff, inventory, and budgets

2. Ensuring high standards of food quality, presentation, and service

3. Liaising with the kitchen team to coordinate efficient meal preparation and service

4. Handling customer inquiries and complaints in a professional and courteous manner

5. Monitoring and reporting on restaurant performance metrics

6. Participating in staff training and development initiatives

What we're looking for

1. Minimum 2 years' experience in a similar Assistant Restaurant Manager or Restaurant Supervisor role

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

3. Strong problem-solving and decision-making abilities

4. Proficient in inventory management and budget control

5. Familiarity with food safety and health regulations

6. Excellent communication and interpersonal skills

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

General Provisions Pte Ltd

Job Description

Wheathead is a small-batch bakery with a focus on quality baked goods and seasonal produce. We put out pastries, sandwiches, pies, as well as soups and salads when we can. There’s a lot to be done in this tiny bakery, and many ideas that we’d like to realise. We love what we do and are seeking like-minded individuals to join our (very) small team!

We are seeking a dedicated Full-Time General Manager. This is a 5-day, 45 hour per week, full-time managerial role. This is an integral role in establishing and building our brand, and building community around our bakery.

The ideal candidate should:

• Have 2+ years of experience as a General Manager, as well as 3+ years of experience as a Front-of-House staff handling customers in a fast-paced F&B setting.

• Be comfortable working in a start-up environment. We are very small and have our hands dipped in multiple areas of the business most of the time. You will be involved in multiple areas of business like HR, marketing, accounting and making executive decisions for the business.

• Be able to work well independently and in a team. This role will require you to lead, motivate and manage subordinates. (Managing people is one of the most difficult parts of running a business and this is something you should be familiar with.)

• Have strong work ethic - we value punctuality, diligence, willingness to learn and adapt. For this role, you must have the initiative to go the extra mile and not shy away from hard work and long hours.

• Possess strong organizational skills with high attention to detail.

• Be willing to commit to this role for 1 year minimally.

Your responsibilites include (but are not limited to):

• Overseeing operations with focus on product knowledge, staff training and customer satisfaction.

• HR (payroll, Front-of-House hiring) and internal accounting (processing invoices, P&L) work

• Making constructive suggestions in streamlining operational and backend processes to ensure the business is operationally sound.

• Training and supervising the FOH team, should the need arise.

• Enforcing and ensuring compliance to the Company’s SOPs, governmental regulations, food safety & hygiene standards and quality control within the store

• Inventory management and planning of FOH stock

• Attending to guests’ requests and handle complaints tactfully when required

We are looking for someone who won’t shy away from the nitty gritty of F&B operations, and wants to work through the daily grind with us. We will invest in the right candidate and are looking for an individual who would like to contribute to growing with us.

* Open to Singaporeans / Permanent Residents

Benefits:

• Annual leave + birthday leave

• Basic medical coverage

• Staff discount + staff meals

GOVARDHAN RESTAURANT PTE. LTD.

Job Description

A restaurant manager oversees daily operations, ensuring smooth service, staff performance, and customer satisfaction. Key responsibilities include managing staff schedules and training, handling inventory and budgets, maintaining food and safety standards, and resolving customer complaints. They also focus on profitability by monitoring sales and implementing strategies to improve performance.

• Daily operations: Oversee all front-of-house and back-of-house activities to ensure a smooth flow.
• Inventory and ordering: Manage stock levels, order supplies, and maintain relationships with suppliers.
• Budgeting and finance: Control costs, manage budgets, and monitor income and expenses.
• Health and safety: Ensure compliance with all health, safety, and hygiene regulations.
• Quality control: Monitor food quality and service delivery.
• Scheduling: Create work schedules that align with the restaurant's needs.
• Staff management: Supervise employees, appraise performance, and provide feedback or disciplinary action when needed.
• Payroll: Process timesheets and manage payroll data.
• Cuisine: Must need experience in Gujarati cuisine and North Indian cuisine.

XIANG XIANG 1 PTE. LTD.

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership,communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Interested applicants please Whatsapp 9137 2746. Thank you

Qian Shan

Job Description

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Interested application please Whatsapp 9137 2746, Thank you.

Hunan Traditional Cuisine Pte Ltd

New concept of Chinese Restaurant

Job Description

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

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

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

Job Description

You Make It Great! Great Start Great Future.

At McDonald's, we're a big fan of passion. If you've always dreamt of running a restaurant, we'll gladly show you the way to lead and operate a food business like a seasoned entrepreneur. And when you get there, we'll get you ready for even bigger roles at one of the world's largest food service companies. You're gonna be great here!

As a Assistant Restaurant Manager, you will learn to

• Shape the future of McDonald's
• Master million-dollar budgeting, cost management, and inventory planning
• Plan and execute sales building activities
• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Drive recruitment, training, and marketing campaigns

We are looking for people who have

• A Degree, Diploma, Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results
• Strong management skills with the ability to lead and motivate a team
• Able to work shifts, weekends and public holidays (5-day work week)

AP Company International Singapore Pte Ltd

Mission: IN PURSUE OF WHAT FOOD SHOULD BE

Job Description

• Hire, train, and supervise restaurant employees
• Create staff schedule to ensure appropriate staffing
• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
• Take ownership of budgets and cost control methods to minimize expenses
• Address customer needs, comments, and complaints
• Adhere to and enforce employee compliance with health, safety, and sanitation standards
• Process payroll and maintain all relevant records
• Ensure all employees are working within outlined operating standards
• Report on financial performance, inventory, and personnel
• Team-oriented and hospitality and service-oriented personality
• Will more focus on your personality and mindsets rather experience.

KSTAR ENTERTAINMENT ONE PTE. LTD.

Job Description

Job description:

• Oversee outlet’s daily business operations
• Lead, assign, schedule, coach, counsel and discipline employees
• Monitor and control expenses according to allotted budget
• Contribute operations information and recommendations to strategic plans and reviews
• Prepare and complete action plans; meet customer-service standards
• Leading the team members to deliver the highest quality of service to the guests
• Responsible for the profitability of the outlet and preparing weekly reports for the management
• Handle escalated complaints and report all issues and complaints to the company
• Performs outlet-level support functions including customer service, scheduling, day to day operations, cashiering, loss prevention, maintenance and back-office support
• Make hiring and terminations recommendations to management
• Conduct weekly meeting with supervisor & team members

Required skills and qualifications:

• At least five or more years of proven success in an operations management role preferrable service line filed
• Excellent communication skills.
• Excellent ability to delegate responsibilities while maintaining organizational control of branch operations and customer service
• Knowledge of business process and functions and outstanding leadership skills
• Ability to work with details and time-sensitive issues
• Good decision-making skills and response to high pressure situations

IMRAN'S CONFECTIONERY PTE. LTD.

Job Description

• Gathering information about the client’s objectives, budget and preferences
• Providing advice about menus, decor and entertainment
• Creating a schedule of activities for staff to follow during events
• Communicating with vendors and suppliers
• Managing the event budget
• Handling problems that arise during the event
• Overseeing servers, kitchen staff, cleaning crews and other workers
• Ensuring the event complies with insurance, health and safety standards
• Organizational and planning abilities
• Creativity and problem-solving skills
• The ability to multitask in fast-paced environments
• A basic understanding of event management software, word processors and spreadsheets
• Basic accounting and budgetary skills
• The ability to identify potential legal liabilities and take steps to mitigate them
• Good networking and customer service skills

RR CHINESE RESTAURANT PTE. LTD.

Job Description

A Restaurant Manager

oversees daily operations, ensuring high-quality food, service, and profitability

. Key responsibilities include staffing (hiring, training, scheduling), inventory management, financial reporting, and complying with health/safety regulations. They ensure smooth front-of-house and back-of-house operations to drive customer satisfaction and profitability.

Employment Hero

 +5

Key Responsibilities

• Operational Leadership: Manage daily operations, including opening/closing, food safety compliance, and resolving customer complaints.
• Staff Management: Hire, train, mentor, and schedule employees, fostering a positive work environment.
• Financial Performance: Control costs, manage inventory, prepare payroll, and implement strategies to maximize profits.
• Customer Service: Greet customers, manage reservations, and ensure high standards of quality.
• Compliance: Maintain health, safety, and licensing standards to comply with regulations. LinkedIn +8

Required Skills and Qualifications

• Experience: Proven experience as a restaurant manager or in a similar role.
• Leadership: Strong team management and communication skills.
• Financial Acumen: Understanding of budgeting, inventory control, and sales tracking.
• Technical Skills: Proficiency in restaurant management software (e.g., POS systems, scheduling tools).
• Flexibility: Willingness to work flexible hours, including nights and weekends. LinkedIn +6

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.

LONG XING PTE.

Job Description

Job Description & Requirements

• Recruiting, training, and supervising outlet staff.
• Resolving customer complaints regarding food quality and customer service.
• Suggesting new menu items based on customers' preferences and feedback.
• Identifying strategies to retain and attract customers.
• Ensure the operations of the food outlet running smoothly.
• Being the bridge between Senior management and operation staff.
• Experience in Food Outlets or Business Management are welcome to apply.
• Proven management experience in the hospitality or fodd industry.
• Exemplary management skills.
• Excellent organizational and time management skills.
• Effective communication skills.
• Exceptional customer service skills.
• Basic English and computer skills so as to communicate with HQ and cafe staff.
• Basic computer skills

Roast & Toast Pte. Ltd.

Hub & Spoke Cafe is a cafe located in a garden within Changi Airport Terminal 2. We aim to provide local and western gastronomies at a affordable pricing for the masses. The cafe do have a central kitchen as well which will help support the cafe daily operations.

Job Description

About the Role

We are looking for an experienced, motivated, and people-oriented Restaurant Outlet Manager to lead the daily operations of our restaurant. You will be responsible for ensuring smooth service, excellent customer experience, strong team performance, and overall outlet profitability. If you are passionate about hospitality, love creating memorable dining experiences, and have strong leadership skills, we’d love to meet you.

• Oversee daily restaurant operations to ensure smooth, efficient and consistent service.
• Maintain high standards of food quality, hygiene, and customer service at all times.
• Handle customer feedback, complaints, and service recovery with professionalism and care.
• Ensure compliance with F&B, safety, and hygiene regulations.

• Lead, train, motivate, and develop the outlet team to deliver exceptional customer service.
• Prepare staff schedules, manage attendance, and ensure sufficient manpower coverage.
• Conduct performance evaluations, coaching, and disciplinary actions where required.
• Foster a positive work culture and team spirit.

• Monitor sales performance, cost control, and overall profitability of the outlet.
• Manage daily cash handling, POS, and administrative reporting.
• Oversee stock levels, purchasing, and waste control to prevent losses.
• Analyse sales trends and propose improvement strategies to increase revenue.

• Support marketing initiatives, campaigns, events, and seasonal promotions.
• Build and maintain strong relationships with regular customers.
• Work closely with HQ/Marketing team to increase brand visibility and footfall.

• Minimum 3 years of managerial experience in F&B or hospitality management.
• Strong leadership, communication, and interpersonal skills.
• Service-oriented with a passion for hospitality and creating great guest experiences.
• Good knowledge of restaurant operations, P&L, and staff management.
• Able to work on weekends, public holidays, and shifts as required.
• Independent, responsible, problem-solver and able to make decisions on the spot.

• Career progression opportunities
• Staff meals
• Training and career development
• Fun, supportive and dynamic working environment

Kabe No Ana

Job Description

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

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

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

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

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

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

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

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

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

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

•Assist in recruitment needs

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

•Appraise employees to reward and punish fairly

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

Job Requirements:

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

•Passion for excellent customer service

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

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

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

Kabe No Ana

Job Description

Position Purpose

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

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

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

Responsibilities

Restaurant Operations

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

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

• Manage customer flow and seating arrangement

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

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

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

Restaurant Management & Planning

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

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

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

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

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

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

People Management

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

• Provide training to encourage role rotation amongst service staff

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

• Ensure workplace safety practicesPosition Purpose

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

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

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

RE&S Enterprises Pte Ltd

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

Job Description

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

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

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

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

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

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

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

•Assist in recruitment needs

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

•Appraise employees to reward and punish fairly

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

Job Requirements:

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

•Passion for excellent customer service

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

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

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

638 THAI PTE. LTD.

Job Description

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

Job Description
The position assists the restaurant manager in supervising the overall operation and service standards of the outlet to meet and exceeds guest’s dining experience expectations.  

Main responsibilities include, but are not limited to, assisting the Restaurant manager in creating a Food and Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.  

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Works closely with the manager to forecast sales, covers and payroll costs. 

• Supervises the daily operation and ensures sufficient manning coverage for operations. 

• Assigns the supervisors with responsibilities and tasks that they are best suited for. 

• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel. 

• Consistently adheres to timeline of deliverables. 

• Maintains consistency in quality of food, beverage and service above all else.  

• In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed. 

• Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations. 

• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.  

• Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.  

• Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). 

• Is present in the operation during all meal periods. 

Provides a Leading and Consistent Guest Experience  

• Is pro-actively engaged in guest service. 

• Promotes sales through direct guests’ contact.  

• Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database. 

• Handles guest complaints and comments competently and swiftly. 

• Leads the service team to personalise guest experience and in accordance with Hotel Standards.  

• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.  

• Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.  

Management and Leadership of Outlet

• Is a mentor and role model. 

• Proactive, innovative with in depth Food & Beverage and market knowledge.  

• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods. 

• Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style. Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills. 

• Drives the team to achieve common goals and builds strong team work. 

• Uses the performance review process to identify and develops talent for growth. 

• Manages performance issues by using various coaching styles.  

• Displays cultural affinity and shows empathy to all team members.  

• Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months. 

• Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed. 

• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building. 

• Observes colleague’s individual performance, grooming and punctuality. 

• Performs colleague appraisals and executes disciplinary actions if required. 

• Provides a level of Safety and Security for guests and colleagues.  

• Assists in recruitment, inducts and trains the team who are competent and confident. 

• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards. 

• In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance. 

• Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.  

• Checks daily opening and closing duties. 

Marketing Plan and Revenue Management

• Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant. 

• Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc. 

• Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour. 

• Submits monthly sales analysis with improvement action plan. 

• Uses revenue management tools to generate reports.  

• Ensures all reports generated are accurate before submission. 

Training, Learning and Development of the Team

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.  

• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month. 

• Guides the departmental orientation for new hires. 

• Ensures that colleagues are aware of hotel rules and regulations. 

• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene. 

Other Responsibilities  

• Performs any other duties that may be assigned by the manager. 

• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.  

• Develops own knowledge and skills to grow as a leader. 

• Ensures NEA rules and regulations are met and achieve.   

• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong. 

• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect. 

• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts. 

• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

• Degree/diploma in Food & Beverage/Hospitality Management or minimum of 4 years of relevant experience in the hotel and bar environment, minimum of 2 year in similar position. 

• Strong working knowledge of Microsoft Office. 

• Good communication and interpersonal skills.  

• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders. 

• Service oriented with an eye for details, passion and innovative for Food & Beverage. 

• Ability to work effectively and contribute in a team across divisional borders.  

• Good presentation and influencing skills.  

• Able to work and thrive within a culturally diverse environment.  

• Flexible and able to embrace and respond to change effectively.  

• Ability to work independently and has good initiative in dynamic environment. 

• Self-motivated and energetic. 

• Flexible and adaptable to change.

• Inspiring and people person. 

• Visionary - able to lead the team to continuous improvement.  

• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and pride. 

• Builds strong rapport and coordinates actions together with Restaurant Manager. 

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

The Bar Manager is the “face” and ambassador of the bar, leading the venue personality and soul. The Bar Manager is responsible in supervising the overall operation and service standards of the outlet to meet and exceed guest’s experience expectations and achieves all set financial targets.

Main responsibilities include, but are not limited to, creating a Food and Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.

• Supervises operation, ensuring sufficient manning coverage for operation.

• Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.

• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.

• Consistently adheres to timelines of deliverables.

• Maintains consistency in quality of food, beverage and service above all else.

• Attends briefings and meetings held by the department and updates all latest policies as needed.

• Possesses in depth and superior knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations.

• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.

• Ensures cleanliness and appearance of the bar and related areas at all times and takes immediate action if needed or required.

• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).

• Controls requisitioning, storage and careful use of all operating equipment and supplies.

• Revises and updates the outlet SOP annually.

• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.

• Handles guest complaints and comments competently and swiftly.

• Ensures all guests’ complaints and comments are recorded accordingly and communicate to F&B Office.

• Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.

• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.

• Proactive, innovative with in depth Food & Beverage and market knowledge.

• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

• Leads and supports the team to maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.

• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.

• Drives the team to achieve common goals and builds strong team work.

• Uses the performance review process to identify and develops talent for growth.

• Manages performance issues by using varied coaching styles.

• Displays cultural affinity and shows empathy to all team members.

• Reviews work performance of all colleagues to assure that established procedures and policies are being followed.

• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

• Observes colleague’s individual performance, grooming and punctuality.

• Performs colleague appraisals and executes disciplinary actions if required.

• Provides a level of Safety and Security for guests and employees.

• Assists in recruitment, induct and train the team who are competent and confident.

• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.

• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.

• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.

• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.

• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.

• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.

• Works closely with the Head Bartender to provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.

• Implements appropriate and effective measures to improve control of labour and operating.

• Submits regular restaurant revenue and expense forecasts.

• Submits monthly sales analysis with respective improvement recommendations/action plan.

• Uses revenue management tools to generate reports.

• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

• Guides the departmental orientation for new hires.

• Ensures that colleagues are aware of hotel rules and regulations.

• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

• Supports training provided by Hotel by sending appropriate candidates to participate in the training (based on the staff development needs).

• Consistently develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the hotel.

• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

• Develops own knowledge and skills to grow as business partner and leader.

• Ensures NEA rules and regulations are met and maintained.  

• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.

• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.

• Performs any other duties and responsibilities that may be assigned.

• LQA and Forbes standards compliant aligned with hotel’s goals.

Candidate Profile

• Bachelor Degree in Food and Beverage/Hospitality Management or extensive hands on experience in similar restaurant concept.

• Minimum of 5 years of experience in the hotel or free-standing restaurant and bar environment, minimum 2 years in similar position.

• Prior work experience in Asia, Singapore or South East Asia preferred.

• Accustomed to and comfortable with media exposure.

• Strong working knowledge of Microsoft Office.

• Oral and written fluency in English and an additional language.

• Involvement in reservations and understanding of Revenue Management processes.

• “50 Best Bars” experience preferred.

• Thrives in large scale operation and high volume operation.

• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.

• Service oriented with an eye for details, passion and innovative for Food & Beverage.

• Ability to work effectively and contribute in a team across divisional borders.

• Good presentation and influencing skills.

• Able to work and thrive within a culturally diverse environment.

• Flexible and able to embrace and respond to change effectively.

• Ability to work independently and has good initiative in dynamic environment.

• Self-motivated and energetic.

• Flexible and adaptable.

• Commitment to professional and brand values.

• Visionary - able to lead the team to continuous improvement.

• Innovates and sets trends.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

Private Advertiser

Job Description

The role is responsible for supporting the Head of Event Management in overseeing the end-to-end execution of event projects across various segments. This includes overseeing project planning, budgeting, team coordination, and client servicing to ensure seamless delivery. Additionally, the role drives continuous improvement in project processes and cost control, serving as the central liaison between clients and internal stakeholders.

Project Leadership & Execution

• Lead end-to-end management of multiple event projects simultaneously-across corporate, lifestyle, or community segments.

• Oversee project timelines, budgets, resources, and deliverables to ensure successful execution of each event.

• Working closely with Sales, translating contracted scope into project plans and delegate tasks to internal teams accordingly.

Team & Stakeholder Management

• Assist in managing, mentoring and developing a team of project executives/coordinators, freelancers, and vendors.

• Coordinate closely with creative, production, logistics, and operations teams to align project goals.

• Act as the key point of contact for clients, ensuring clear communication and exceptional service delivery.

Budgeting & Cost Control

• Support the management of event budgets in line with contracted terms, monitoring expenditures and ensuring cost efficiency.

• Identify opportunities for cost savings and negotiate with vendors for competitive pricing.

Process & Quality Management

• Support the implementation and refinement of project management processes, tools, and templates to improve efficiency and scalability.

• Ensure quality control across all project elements - client servicing, vendor coordination, creative output, and on-site execution.

Risk & Contingency Planning

• Assist in identifying potential risks across projects and support the development of contingency plans.

• Ensure all events comply with safety, licensing, and insurance requirements.

Requirements

• Bachelor's degree in Events Management, Business, Marketing, or a related field.

• 5-8 years of project/event management experience, with at least 2 years in a leadership role.

• Proven track record in managing small to large-scale events from start to finish, good to have both B2B and B2C events experience.

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

• Excellent communication, leadership, and client-facing abilities.

• Proficient in project management tools (e.g., Jira).

• Hands-on and flexible mindset suited to a dynamic environment.

YOCHI ASIA PTE. LTD.

Job Description

Job Scope

The Yo-Chi Venue Leader is responsible for creating great customer experiences by running a seamless venue operation.This includes leading a strong customer service focus, driving quality standards, people management, maintaining a safe working environment, and full accountability to achieve commercial results.

Roles and Responsibilities

• Model ideal customer service standards and ensures every team member is committed to doing the same

• Deliver serviced-based training and coaching for Team Members and other venue leaders as required

• Manage all food inventory to maximise sales and profitability

• Drive a high level of product knowledge among the team through training

• Manage and lead all team members through the entire employment lifecycle

• Recruit and onboard new team members as required

• Record and act upon any identified hazards in the venue

• Provide feedback and ongoing coaching of the team to build on product quality, knowledge, and service skills

• Implement performance management plans with underperforming team members as required

• Work with the operations team on venue business planning, including local marketing and Communi-Chi

Far East Hospitality

Far East Hospitality Holdings Pte Ltd (Far East Hospitality), a premier hospitality assets owner and operator, is a 70-30 joint venture formed in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited. In the same year of its formation, Far East Hospitality through its wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, completed a 50-50 joint venture with Australia’s Toga Group.

Job Description

Company description:

Far East Hospitality Holdings Pte Ltd (Far East Hospitality) is an international hospitality owner and operator with a diverse portfolio of 10 unique and complementary brands of hotels, serviced residences and apartment hotels, including Oasia, Quincy, Rendezvous, Village, Far East Collection, A by Adina, Adina Hotels, Vibe Hotels, Travelodge Hotels and TFE Hotels Collection. We own more than 10 hospitality assets and operate a combined portfolio of more than 17,000 rooms under management across over 100 hotels and serviced residences in ten countries - Australia, Austria, Denmark, Germany, Hungary, Japan, Malaysia, New Zealand, Singapore and Switzerland - with more in our development pipeline.

Formed as a 70-30 joint venture in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited, we in turn completed a 50-50 joint venture through our wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, with Australia's Toga Group to form Toga Far East Hotels (TFE Hotels).

• Portfolio: Orchard Rendezvous Hotel, Rendezvous Hotel Singapore, Vibe Hotel SIngapore Orchard and Quincy Hotel.
• Promote the property through networking, cold calling, site inspections and presentations
• Manage bookings for individual and group businesses
• Implement sales strategies to achieve revenue targets and profitability
• Respond promptly to all telephone and walk-in enquiries about events and catering space
• Conduct tours of the property with event planners and potential guests/customers
• Update the operations of the property, market trends and competition
• Hunt for new sales leads

• Bachelor's degree / Diploma in Hospitality Management or related field
• 0-4 years of catering sales and event management experience
• Ability to manage and support catering accounts and events
• Strong negotiation and communication skills
• Knowledge of hospitality CRM and catering systems
• Assist in preparing proposals, contracts, and event orders
• Good organizational and time management skills
• Ability to build and maintain client relationships
• Event coordination and on-site support

Nextbeat Singapore Pte. Ltd.

Job Description

Monthly Salary: UP to $7,000 (Negotiable)
Working Address: River Valley
Working hours: 44 hours (Might be required to work on event activations during the weekends)

Client Overview:

Pioneers of Omakase dining concept in Singapore, which is pivotal for serving ingredients as fresh as possible. customers can expect authentic dishes using specially procured ingredients prepared with care and love for the natural richness of Japan.

Responsibilities and Duties:

• Reporting to the Managing Director, the Restaurant General Manager is responsible for managing the daily operations of the operating restaurant units assigned.

• Being the head of a dining establishment/s, you will provide inspiring leadership to a team of employees that can motivate them to work harder and more effectively.

• The RGM will work with your team to develop strategies that reduce costs and increase sales within the company.

• Ensure that customers have a positive experience when dining in the restaurant, and the provision of quality service and food to our customers as directed by Management.

• Being a people-driven organization, this includes the deployment, development and performance management of employees.

• Oversee and manage all areas of the restaurant/ outlet and make final decisions on matters of importance.

• Adhere to Management directives to achieve sales targets and costs limits, including COGS & all operating expenses. Involves the perpetual monitoring of key financials and revenue figures.

• Analyze the restaurant budget to find and price inventory, reduce expenses, review current pricing and adjust purchasing strategies if needed.

• Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate.

• Responsible for ensuring that all financials/ reports/ invoices/ receipts etc and personnel/ payroll related administrative duties are completed and if required, forwarded to the supporting departments of Accounts/ HR etc accurately, on time and in accordance with company policies and procedures.

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar and dining areas.

• Ensure compliance with operational standards, Management directives, local laws and ordinances.

• Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests in accordance with Management directive; develop ways to cultivate a regular customer pool.

• Collaborates with the kitchen/ culinary team to ensure consistent high quality of food preparation and service.

• Maintain professional restaurant image, including restaurant cleanliness and proper uniforms

• Estimate and track COGS, anticipates restaurant stock requirements and ensure optimal stockholding and the unlikely event of stock unavailable.

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

• Manages and ensures reservations and enquiries are promptly responded to, with minimal or no loss of business due to inappropriate, inadequate or late actions from the restaurant.

• Manage daily shifts which include: daily decision making, scheduling, deployment, planning while upholding standards & product quality.

• Ensures the facility both front end, backend, stores, offices are kept tidy and neat at all times.
  Investigate and resolve feedback or complaints concerning food quality and service.

• Ensure punctuality and attendance of all employees in the restaurant, planning for peak periods and lull periods, including recommending periodic closures for rest/ re-organization.

• Develop employees by providing 1 on 1 feedback, establishing performance expectations and by conducting performance reviews, including the recommendation of rewards & increments to Management as and when necessary.

• Maintain & foster a peaceful, harmonious & professional work environment in the restaurant where all staff are respected and treated as professionals.

• Ensuring that senior employees and ownself set the standards and example for a professional team. To lead by example and to ensure ownself demonstrates the same standards Management expects and directs.

Basic Requirements:

• Intermediate to advance knowledge of cuisine, ingredients and preparation techniques.
  Intermediate knowledge of beverages including but not limited to, sake, whisky, wines, cocktails.

• Relevant Diploma or Degree in Business Management/ Hospitality/ Tourism/ Culinary Arts is preferred. A combination of practical experience and education will be considered as an alternative.
  Knowledge of computers (MS Word, Excel).

• Proficient in the full spectrum of restaurant management functions: food planning and preparation, procurement, sanitation, security, accounting policies and procedures, personnel management, recordkeeping, and preparation of reports.

• Able to understand and present basic P&L/ Balance Sheet figures, with basic knowledge of Principles of Accounting.

Other Requirements:

• Able and willing to work long hours as and when necessary, and to substantially perform longer work hours than subordinates/ junior staff, on or off-work premises.

• Disciplined, driven, adaptable, pre-emptive, motivated, with key leadership traits.

• Polite & respectful with great interpersonal skills.

• Ability to motivate employees to work as a team.

• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.

• Must possess good communication skills for dealing with diverse staff.

• Able to multi-task with high threshold for new tasks and responsibilities.

• Able to meet timelines and datelines.

Nextbeat Singapore Pte Ltd

EA License Number: 22C1267

EA Personnel No: R22107133

Peach Garden Pte Ltd

Peach Garden is a notable household name that is synonymous with authentic Chinese cuisine served in a warm and welcoming environment. Its dedication to creating the finest quality has earned the restaurant numerous dining accolades from renowned magazines such as the Singapore Tatler and Wine & Dine.

Job Description

• Oversee and manage day-to-day operations in restaurant
• Ensure the restaurant is run in an efficient manner, and excellent service and quality food are offered at all times
• Handle customer feedback calmly, professionally and efficiently at all times, resolving any disputes and recovering service effectively
• Keep the management updated on any issues, complaints and customers feedback
• Manage restaurant inventory levels
• Manage restaurant environment, regular maintenance and upkeep of restaurant, such as pest control, servicing, etc
• Stand-in and cover duties of any area requiring support
• Manage staff roster to ensure good and sufficient allocation of manpower for service
• Manage and train staff
• Work closely with management to improve productivity and profitability of restaurants
• Assist with special projects
• Perform any other job tasks assigned by the management

Requirements:

• Minimum 3-5 years experience as Senior/ Restaurant Manager in Chinese restaurant
• Excellent personal presentation and interpersonal skills
• Confident, outgoing personality and positive attitude
• Ability to remain calm under pressure
• Able to cope in fast-paced environment with heavy volume
• Ability to multi-task
• Fluency in reading, writing and spoken English & Chinese / Mandarin – in order to liaise with Mandarin speaking associates

Suitable candidates will be offered attractive salary package, bonus and other incentives. Candidates with more experience may be considered for the role of Senior Restaurant Manager.

We regret only shortlisted applicants will be notified.

Private Advertiser

Job Description

1.  Operational Management

• Assist with daily restaurant operations, including opening and closing procedures

• Monitor cleanliness, food safety, and hygiene standard

• Oversee inventory, stock replenishment, and supply management

• Coordinate staff scheduling to ensure proper coverage

2.  Team Management & Staff Development

• Supervise and motivate front-of-house and back-of-house staff

• Assist in training new employees on company policies, customer service, and operational procedures

• Support performance evaluations and provide constructive feedback

3.  Customer Service

• Ensure a high-quality customer service and resolve customer complaints professionally

• Maintain a welcoming, clean, and organized dining environment

• Monitor customer feedback and implement improvements

4.  Financial Management Support

• Assist in tracking sales, expenses, and budgeting

• Support efforts to increase revenue through promotions and upselling strategies

• Maintain records and reports for management review

5.  Reporting & Communication

• Report operational issues and staff performance to the HOD

• Maintain clear communication with all team members to ensure smooth operations

K. COOK PTE. LTD.

Job Description

Company Overview

K. COOK PTE. LTD. is a Korean BBQ buffet restaurant located in Orchard, delivering quality dining experiences with a focus on authentic Korean cuisine and excellent customer service.

Job Summary

Lead and manage daily restaurant operations at K. COOK PTE. LTD., ensuring high standards in service, food quality, staff performance, financial control, inventory management, and regulatory compliance to drive business success.

Responsibilities

• Oversee daily restaurant operations to ensure efficient service flow and adherence to quality standards
• Monitor food quality, presentation, and hygiene to maintain customer satisfaction and safety
• Recruit, train, and supervise staff to build a skilled and disciplined team
• Develop and manage staff work schedules and shifts to optimize operational coverage
• Address customer inquiries and resolve complaints professionally to ensure a positive dining experience
• Maintain high service standards through continuous staff coaching and performance management
• Monitor sales, control food and labor costs, and analyze profitability to support financial goals
• Manage cash flow, prepare POS reports, and perform daily financial reconciliations accurately
• Control inventory levels, coordinate with suppliers, and minimize wastage to optimize stock management
• Ensure compliance with local hygiene and safety regulations to maintain a safe and clean environment
• Maintain cleanliness and food safety standards consistently across all restaurant areas

Craig Road Property Holdings Pte. Ltd.

Mondrian is a way of travel. A luxury lifestyle hotel, a global destination for locals or travelers. Mondrian is always at the heart of the most exciting cultural scenes in the world. Mondrian Singapore Duxton is a luxury lifestyle hotel built in the heart of the city’s prominent Duxton Hill neighborhood featuring 300 guestrooms, a lower three-story building in a contemporary and luxury loft suite. Historic architecture takes on the famous Singapore 'shophouse' building typology on a modern spin, with a terracotta roof, and colonial-style window shutters, at the rear, connected by a garden, will be the main tower containing a mix of guest rooms, a speakeasy bar, and rooftop pool. The location is flawless with a bevy of signature restaurants, stylish bars, and local street food vendors all within walking distance. Ennismore and Accor’s joint venture to create the world’s fastest-growing lifestyle and entertainment hospitality company, with a global collective of entrepreneurial and founder-built brands with creativity & purpose at their heart. For more information visit www.mondrianhotels.com

Job Description

What do we expect of you?

The Director of Food & Beverages is responsible for overseeing the operation and staff of all food and beverage departments on property, and to maintain the highest level of standards and efficiency. This role functions as the strategic business lead, overseeing development and implementation of departmental strategies and ensuring implementation of the brand service strategy and initiatives.

How your day looks:

Operational Leadership

• Oversee day-to-day operations of all 4 outlets, ensuring smooth and efficient service.
• Develop and implement operational strategies, SOPs, and quality standards.
• Monitor guest satisfaction and address feedback to continuously improve experiences.

Financial Management

• Prepare and manage annual budgets, forecasts, and P&L statements for the F&B department.
• Drive revenue growth through promotions, upselling, and effective cost control.
• Ensure cost efficiency in procurement, inventory, and labor management.

Team Leadership & Development

• Lead, mentor, and inspire outlet managers and their teams to deliver excellence.
• Recruit, train, and retain high-performing staff, fostering a culture of service and professionalism.
• Conduct regular performance reviews and implement career development plans.

Guest Experience & Standards

• Ensure consistent delivery of brand service standards across all outlets.
• Collaborate with culinary and service teams to curate menus, concepts, and seasonal offerings.
• Uphold hygiene, health, and safety regulations in compliance with hotel and local requirements.

Strategic Contribution

• Work closely with Marketing to create F&B promotions and events that drive traffic.
• Monitor market trends and competitor activities to stay competitive.
• Contribute to hotel-wide strategies and initiatives as a senior leader.

Qualifications & Experience

• Bachelor’s degree in Hospitality Management or related field preferred.
• Minimum 8–10 years of progressive F&B leadership experience, with at least 3 years in a senior management role within a hotel or luxury hospitality environment.
• Strong financial acumen with proven ability to manage multi-outlet operations.
• Excellent leadership, communication, and interpersonal skills.
• Creative mindset with ability to develop innovative F&B concepts.
• Strong knowledge of industry trends, food safety, and service standards

How do you deliver this?

Tell It Like It Is- Be authentic, honest, direct, sincere & professional.

Build Rapport – Be engaging, reliable, thoughtful, helpful, energetic & empathetic.

Gain Trust- Be dependable, deliver on promises, take ownership & follow through.

Play To Win – Be original, bold, cutting edge and decisive.

Right Here, Right Now – Be attentive, meticulous, determined & impressive.

Rogue Traders Pte Ltd

Job Description

Born from the same fire that built Burnt Ends, People People Brewery is where great beer, wood-fired food, music, and community come together at Resorts World Sentosa. We’re a working brewery, smokehouse, and social space rolled into one.

Here, beers are brewed just metres from the table, the wood fire is always burning, and the space hums with good conversation, great music, and shared moments. From casual catch-ups and milestone celebrations to big sporting events watched together with a cold beer in hand, it’s a place to gather with friends, meet new people, and often stay a little longer than planned.

We’re building our opening team now; people who love hospitality, thrive in a vibrant, fast-paced environment, and genuinely care about creating memorable experiences for guests. If you’re excited to help shape a brand from day one and be part of a venue that feels like a true community hangout, we’d love to meet you.

Job Responsibilities:

• Oversees and manages daily operations of the outlet to ensure smooth operation and maintain quality standard of services including cleanliness and maintenance

• Plan continuous improvement activities within the outlet

• Deploy customer service standards within the outlet to drive organisation's customer experience goal

• Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)

• Perform audit on staff adherence with the organisation's personal, food and beverage hygiene standards

• Ensure customers have a memorable dining experience

• Constantly obtain customer feedback during operations to ensure satisfaction

• Monitor setup, maintenance, cleanliness and safety of dining areas

• Perform duties like ordering, serving, clearing and setting of tables

• Greet customers as they arrive and showing them to their table

• Promote sales and be familiar with promotions and menu

• Coordinate food service between kitchen and service crew

• Attend to customer complaints (if any)

• To handle cashiering duties

• Assist to upsell promotions

• Constantly motivate & cultivate a team spirit in the restaurant

• Maintains utmost service standards and discipline/grooming among the service staff

• Supervise and train the service staff to Restaurant standards of excellence

• Any other appropriate duties and responsibilities as assigned

Job Requirements:

• Possess 2-3 years of F&B service experience

• No minimum cert required

• Possess good communication & interpersonal skills.

• Able to work independently and as a team.

• 5 day work week (44 hours per week)

• Only Singaporeans and Permanent Residents need apply

Benefits:

• Medical insurance

• Dental coverage

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

• 1.5x OT pay for hours worked beyond 44/week
  

If you’re passionate about food, love working with a great team, and want to be part of something new and exciting, we’d love to meet you! Apply now and be part of our new opening!

MAHARAJA GRILL AND BAR PTE. LTD.

Job Description

• Adhere to hygiene and safety standards

• Take reservations and enquire purpose of visit.

• Present menu and share promotions, specials, and items to customers.

• Take food and beverage orders, repeat orders to guests, and inform guests of the estimated time to serve.

• Oversee a team of servers who are assigned to his/her shift.

• Key orders in the Point-of-Sale system efficiently.

• Process payment and check bills promptly.

• Assist the restaurant manager by getting involved in planning and organizing special events.

• Check food and beverage inventories and stocks in a consistent and accurate manner.

• Complete opening, operating, and closing procedures.

• Handle problems with cashier payments.

• Escalate guests' complaints to the duty manager if unable to conduct service recovery.

• Adhere to the company’s standard operating procedures

• Any other appropriate duties and responsibilities as assigned

KENNY ROGERS (MARINA SQUARE) PTE. LTD.

Job Description

We’re currently looking for an experienced & self-driven restaurant manager to lead our team.

Responsibilities includes:

1. Maintaining the restaurant's revenue, profitability and quality goals.
2. Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.
3. Overseeing stock and ordering supplies

Requirements:

1. Minimum 3 years’ experience
2. Proven customer service experience, strong leadership, motivational and people skill
3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.

LAO HUO TANG F&B PTE. LTD.

Job Description

1. Overall Purpose

The Outlet Manager is responsible for overseeing the day-to-day operations of the outlet to ensure smooth functioning, excellent customer experience, profitability, and compliance with company standards and policies.

2. Key Responsibilities
A. Operations Management

Oversee daily operations, including opening and closing procedures.
Ensure the outlet meets brand standards for cleanliness, presentation, and service.
Manage stock levels and inventory control; coordinate with suppliers and purchasing.
Implement and monitor standard operating procedures (SOPs).
Handle POS operations, cash control, and daily sales reconciliation.B. Customer Service

Maintain high levels of customer satisfaction through excellent service.
Resolve customer complaints and feedback promptly and professionally.
Ensure staff deliver consistent and personalized customer experiences.C. Sales & Profitability

Achieve monthly sales targets and profitability goals.
Monitor sales trends and develop promotional strategies to boost revenue.
Control costs, including labor, wastage, and operational expenses.D. Staff Management

Recruit, train, schedule, and supervise outlet staff.
Conduct performance reviews and provide coaching or disciplinary actions as needed.
Motivate the team to achieve service excellence and sales goals.E. Compliance & Safety

Ensure compliance with health, safety, hygiene, and licensing regulations.
Conduct regular inspections and audits of the outlet.
Maintain proper records of incidents, accidents, and safety procedures.F. Reporting & Administration

Prepare daily, weekly, and monthly sales and performance reports.
Track key performance indicators (KPIs) such as customer satisfaction, sales per staff, and cost ratios.
Coordinate with HR, Finance, and Marketing departments as required.3. Skills & Qualifications

Diploma/Degree in Hospitality, Business Management, or related field.
Minimum 3–5 years of supervisory or managerial experience in a similar outlet.
Strong leadership, organizational, and communication skills.
Customer-focused mindset with problem-solving ability.
Proficiency in POS systems and basic MS Office tools.4. Key Performance Indicators (KPIs)

Sales performance vs. target
Customer satisfaction scores
Staff turnover rate
Cost control (food cost, labor cost, wastage)
Audit and compliance resultsWould you like me to tailor this job scope for a specific industry — for example, restaurant / café, retail store, or hotel outlet? That way I can adjust the duties and KPIs to match your needs.