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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a very well rounded and dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

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

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

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

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

21 HOSPITALITY AND CONSULTANCY PTE. LTD.

Job Description

Noa Lounge is looking for the Junior Sous Chef to support our kitchen team.

Responsibilities:

1. Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.

2. Maintain a high standard of hygiene and health and safety.

3. Ensure all equipment failure and hazards are reported to the Head Chef or another senior member of staff.

4. Ensure a strict control on food waste and reporting any waste in the correct procedure.

5. Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.

6. Ensure all portion controls are strictly adhered to.

7, Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.

8. Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.

9. Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.

10. Ensure a close professional working relationship with other members of staff at all times.

11. Ensure the kitchen is secure, clean and safe before going off shift.

12. Produce recipes and costing in conjunction with the Head Chef as required, assisting to maintain that monthly profit margins are met.

13. Attend all team briefs as required.

14. Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.

15. Perform miscellaneous job-related duties as assigned

Working Location: 83 Neil Road, Singapore 089813

Public Service Division

The Public Service Division (PSD) aims to build a first-class Public Service for a successful and vibrant Singapore. PSD stewards One Trusted Public Service by:

Job Description

[What the role is]

[What you will be working on]

• Plan and organise service excellence initiatives, including the organisation and coordination of presentation ceremonies and management of budget utilisation

• Organise events that promote team building, staff development and training, including liaising with vendors and external parties for event management

• Collaborate with stakeholders to develop communication strategies and publicity messages for the Group’s work

• Design and produce engaging and creative content, including collaterals and intranet content, to support the Group’s communication efforts

• Support the management and administration of the Group’s e-information channels, management reports and exercises

• Prepare and deliver impactful presentations and briefings for forums focused on the Group's work and strategic interests.

• Monitor multiple projects and deadlines, ensuring alignment with broader organisational goals.

[What we are looking for]

• Tertiary qualification in any discipline, with at least 4 years of experience in stakeholder engagement or strategic planning work

• At least 2 years of leadership or supervisory experience

• Excellent organisational, coordination, analytical and planning skills

• Self-driven, resourceful and adaptable in a dynamic environment

• Proficient in video production and editing, and in creating infographics using tools such as CapCut and Canva

• Ability to work independently and collaboratively with stakeholders in a fast-paced working environment

HOUSE OF PERANAKAN CUISINE PTE LTD

Job Description

Job Description & Requirements

Job Description

• Responsible for the daily operations of the restaurant
• Ensure the profitability of the restaurant
• Oversee marketing efforts to generate sales
• Ensure the restaurant meets and maintains health & safety regulations, sanitation, handling & cleaning procedure/standards and food safety
• Ensuring consistent maintenance and preventive maintenance of all equipment in the outlet
• Train, supervise, discipline and motivate staff to achieve excellence in performance and ensuring compliance on HR policies and guidelines.
• Provide excellent customer experience
• Monthly stock-take

Requirements

• Able to handle work professionally, independently and efficiently
• Strong leadership with good people skills
• Good interpersonal skills
• University degree

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

JOB SUMMARY

Supports the successful execution of all operations in hotel operations departments (may include Front Office, Business Center, Recreation/Health Club, Housekeeping, Food and Beverage/Culinary and Engineering/Maintenance) and managing staff. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department. Ensures that standards and procedures are being followed. Leads specific team while assisting with meeting or exceeding property goals.

CORE WORK ACTIVITIES

Supporting Operations Team

• Ensures that goals are being translated to the team as they relate to guest tracking and productivity.

• Understands employee and guest satisfaction results and communicates game plans to address need areas and expand on the strengths.

• Assists in ensuring that the team has the capabilities to meet expectations.

• Leads by example demonstrating self-confidence, energy and enthusiasm.

• Assists employees in understanding guests’ ever-changing needs and expectations, and exceeding them.

Supporting Property Operations Function(s)

• Follows property specific second effort and recovery plan.

• Publishes all guest satisfaction results in a timely fashion including all guest satisfaction forms, comment cards and guest letters.

• Takes proactive approaches when dealing with employee concerns.

• Extends professionalism and courtesy to employees at all times.

• Communicates/updates all goals and results with employees.

• Meets at least semi annually with staff on a one-to-one basis.

• Assists/teaches the team scheduling against guest and hours/occupied room goals.

• Performs hourly job functions as needed.

Managing and Monitoring Activities that Affect the Guest Experience

• Provides excellent customer service by being readily available/approachable for all guests.

• Takes proactive approaches when dealing with guest concerns.

• Extends professionalism and courtesy to guests at all times.

• Responds timely to customer service department request.

• Ensures all team members meet or exceed all hospitality requirements.

Assisting in Managing Profitability

• Assists in performing required annual Quality audit with GM.

• Ensures a viable key control program is in place.

• Understands financial statements, sales and activity reports, and other performance data.

Conducting Human Resources Activities

• Interviews and assists in making hiring decisions.

• Receives hiring recommendations from team supervisors.

• Ensures orientations for new team members are thorough and completed in a timely fashion.

Other Tasks

• Any other duties/tasks as assigned by management.

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

· 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.

· Always ensures cleanliness and appearance of the restaurant and related areas 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 the hotel 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.

· Any other duties/tasks as requested by management.

TMP PTE. LTD.

Job Description

Company Overview

We have been caffeinating the professional working crowd in the heart of CBD since 2016. We expanded to serve alcohol starting in 2025, blending quality coffee and bar service for a unique hospitality experience.

Job Summary

We are seeking a responsible and hands-on Bar Manager to lead daily bar operations, prepare drinks, manage inventory, and maintain service quality in a supportive team environment with a 5-day workweek and weekends off.

Responsibilities

• Manage daily bar operations to ensure efficient and smooth service
• Prepare a variety of drinks, cocktails, and bar beverages consistently to quality standards
• Maintain drink quality and uphold high service standards during all shifts
• Manage stock levels, inventory tracking, ordering supplies, and control wastage to optimize resources
• Keep the bar area clean, organized, and fully prepared for service each day
• Collaborate with team members to coordinate tasks and support smooth daily operations
• Work independently during service periods to maintain service flow and customer satisfaction

Preferred competencies and qualifications

• Prior experience working in a bar or beverage service environment
• Ability to prepare cocktails and standard bar drinks
• Strong communication and teamwork skills
• Responsible, organized, and reliable work approach

Other Information

Working Days Monday to Friday Weekends off

Interested applicants may send their resume or a short introduction to us.

The Fullerton Hotels and Resorts

Transformed from a magnificent 1928 neo-classical landmark that was once home to the General Post Office, The Fullerton Hotel Singapore with its inspiring legacy and monumental Palladian architecture emanates a timeless grandeur while offering contemporary luxury and Asian hospitality to business and leisure travellers. Each of the 400 rooms and suites has been exquisitely designed by world-renowned architects Hirsch Bedner & Associates and furnished to provide guests the ultimate in opulence.

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES Include the following. Other duties may be assigned.

Operational Leadership

• Lead daily outlet operations across all meal periods in alignment with Forbes 5-Star standards

• Ensure service consistency, readiness, and flawless execution across all service areas

• Uphold and continuously improve Standard Operating Procedures (SOPs), service sequences, and brand standards

• Maintain a strong floor presence, monitoring service quality and guest satisfaction

• Ensure accurate execution of promotions, events, and special dining experiences

Guest Experience & Relationship Management

• Personally engage with guests to deliver anticipatory, personalized, and emotionally engaging service

• Resolve guest concerns with professionalism, empathy, and discretion

• Monitor guest feedback, trends, and satisfaction metrics to drive continuous improvement

• Build long-term guest loyalty through service excellence and recognition

• Monitor and act upon guest satisfaction metrics, including NPS and GES scores, to drive service improvement and guest loyalty

• Review guest feedback and sentiment from Revinate, identifying recurring themes, service gaps, and recovery opportunities

• Actively monitor and improve online reputation and TripAdvisor rankings, responding to feedback in a professional and timely manner in line with brand guidelines

• Translate guest feedback and performance data into actionable training, service adjustments, and operational improvements

• Review operational reports and performance metrics regularly and communicate results, priorities, and action plans to the service leadership team

Team Leadership & Talent Development

• Lead, coach, and develop Assistant Managers, Supervisors, Servers / Captains, and service teams

• Set clear performance expectations and hold teams accountable for service standards

• Drive structured training, onboarding, and succession planning

• Foster a culture of professionalism, pride, accountability, and service excellence

Financial & Business Performance

• Drive revenue performance through service quality, strategic upselling, menu engineering, and elevated guest satisfaction across all meal periods, measured through average check growth, capture rate, and upsell conversion

• Support the preparation, review, and management of departmental Profit & Loss (P&L), including revenue, cost of sales, payroll, and controllable expenses, with performance measured against budget and forecast targets

• Analyze financial performance against budget, forecast, and historical data, identifying trends, variances, and opportunities for improvement using monthly and YTD KPI reviews

• Plan and execute revenue-driven promotions, events, and seasonal offerings, tracking success through incremental revenue, guest count uplift, and Capture ratio.

• Monitor market and dining trends and assess relevance to the outlet concept, supporting innovation and competitiveness within the defined competitive set (comp-set)

• Maintain awareness of comp-set pricing, concepts, and positioning, using benchmarking insights to support revenue and promotional strategies

• Manage labor planning, productivity, and scheduling efficiency in line with business levels, measured through labor cost percentage, productivity ratios, and payroll variance

• Support cost control initiatives through effective inventory management, waste reduction, and purchasing discipline, measured through food and beverage cost percentages and variance control

• Collaborate with Sales, Marketing, and Culinary teams to align concepts and promotions with demand, measuring performance through return on promotion and revenue contribution

Collaboration & Stakeholder Engagement

• Work closely with Culinary, Bar, Stewarding, Sales, and In-Room Dining teams to ensure aligned execution

• Coordinate with internal stakeholders to support events, promotions, and special initiatives

• Communicate operational priorities and performance updates effectively

Standards, Compliance & Governance

• Ensure full compliance with health, safety, hygiene, and food safety standards in line with hotel policies, local regulations, and Forbes 5-Star criteria

• Enforce adherence to all hotel policies, SOPs, financial controls, and brand guidelines, ensuring operational consistency across all F&B outlets

• Lead by example in grooming, personal conduct, and professional presentation, modeling Forbes-level luxury service expectations for all team members

• Monitor and ensure team compliance with outlet Standard Operating Procedures (SOPs), service sequences, and operational checklists

• Promote a safe, respectful, and inclusive work environment, fostering a culture of accountability, integrity, and ethical behavior

• Conduct regular audits, inspections, and briefings to ensure adherence to SOPs, service standards, and regulatory requirements

• Ensure any deviations, risks, or incidents are reported and corrected promptly in accordance with hotel and Forbes policies

• Maintain documentation, records, and reports for operational, health & safety, and service compliance requirements

Professional Conduct & Workplace Culture

• Promote a positive, professional, and service-driven bar environment

• Lead by example in grooming, appearance, punctuality, and professionalism

• Encourage teamwork, accountability, and pride in beverage service excellence

• Support a respectful, inclusive, and safe workplace culture

Requirements:
•  Minimum 2-3 years’ experience in Food &Beverage operations

•  Experience within a luxury 5 Star Hotel or high-end hospitality environment added advantage

Chowon Garden Korean Restaurant

Job Description

Job Description (Responsibilities)

1. Oversee daily restaurant operations to ensure smooth and efficient service.
2. Manage staff performance, recruitment, training, and scheduling.
3. Monitor financial performance, including budgeting, cost control, and revenue targets.
4. Maintain high standards of food quality, safety, and customer service.
5. Develop and implement strategies to increase sales, customer satisfaction, and brand loyalty.

1. Proven experience in restaurant management or hospitality leadership roles.
2. Strong leadership and team management skills.
3. Excellent communication, problem-solving, and decision-making abilities.
4. Knowledge of financial management, inventory control, and cost optimization.
5. Ability to work under pressure in a fast-paced environment and maintain high standards.

Marina Bay Sands Pte Ltd

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

Job Description

Job Responsibilities
• Support the Executive Chef and the team ensuring smooth daily operations.
• Manage and handle all administrative duties for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.
• Assist in menus preparation, recipe card and plating guides.
• Work closely with receiving and purchasing team on a day-to-day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” best kitchen practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
• Adhere to all the standards of food presentation, production, and portioning controls.
• Ensure uncompromising level of commitment and support to the Hygiene Manager and Executive Chef to achieve the highest level of food safety requirement in all kitchens.
• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimate food consumption to schedule purchases and requisition of raw materials.
• Minimize food waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Executive Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Provide constant feedback to the employees on their job performance creating a work environment which values trust and transparency.
• Maintain high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations at all times, in particular when working in the public areas of the hotel.
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen.

Job Requirements
Education & Certification
• Diploma/Degree in Culinary Arts or related field preferred

Experience
• 7 years managerial experience in a high volume 4-5 star hotel / Restaurant

Competencies
• Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment
• Knowledge of Asian / Western / Italian / Japanese cuisines, their preparation and service.
• Have understanding of latest culinary concepts in a broad range of cuisines
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Excellent logistical, culinary and leadership skills
• Able to instill safety and sanitation habits
• Willing and able to work shift work

The Loco Group Pte Ltd

Who are we?

Job Description

Who are we?

Super Loco Group is Singapore’s leading Mexican restaurant group, with a focus on festive and fun dining experiences. We want to grow, and we want energetic, ambitious team members to grow with us!

Who are you?

You’re an energetic, outgoing team player, with good communication skills, a willingness to learn and a passion for restaurants.

What will you be doing?

You will lead an energetic front-of-house team to deliver warm, memorable experiences that delight our guests and reflect the vibrant spirit of The Loco Group.
Your responsibilities include:

• Running smooth daily operations — oversee floor service, table flow, and team deployment to ensure an efficient, upbeat dining experience.

• Leading & motivating the team — guide, coach and support FOH staff during service; conduct Daily Shots briefings and uphold brand standards.

• Handling guest relationships & service recovery — engage with guests, gather feedback, and resolve issues with professionalism and warmth.

• Ensuring high service standards — maintain cleanliness, organisation, and consistency; ensure all SOPs, safety, and hygiene standards are followed.

• Supporting administrative tasks — assist with scheduling, inventory checks, cash handling, reporting and coordination with BOH, marketing and management teams.

What will you get?

• A competitive monthly salary

• Additional performance incentives up to $250

• Comprehensive medical and dental insurance

• Paid annual leave and Birthday leave

• Staff meal and transport

• The opportunity to develop and grow with the company

What’s next?

• We will contact you to arrange a quick chat over the phone.

• If it goes well, we’ll introduce you to your line manager, and if you hit it off you’ve got the gig!

PSGourmet Pte Ltd

Over the last 20 years, PS.Cafe Group has developed an iconic style and culture unique to modern Singapore. We have become known for casual, friendly, yet professional service, great food and ambience… a true urban escape.

Job Description

Assistant Manager to ensure the seamless running of the Cafe in the most efficient and effective manner delivering the highest possible standards of service, whilst being pro-active in maintaining and/or improving turnover and profitability.

RESPONSIBILITIES

• Identifies and delegates responsibilities to the service team to ensure excellent service is consistently achieved

• Effectively manage the restaurant in the absence of the Manager

• Provide training, coaching, and feedback to service team and assess level of performance on an ongoing basis

• Create a positive guest experience by delivering a high level of service and ensure that service team engage guests to understand their needs and meet/exceed expectations

• Ensure that safety and hygiene standards are strictly adhered to at all times and to be in compliance in accordance to regulations

• Perform regular inspection of food and beverage preparation and presentation and maintain inventory to enhance sales

• Consistently review operations and team performance to identify problems, concerns, opportunities for improvement and propose solutions

• Assist the Manager to monitor product and manpower costs to within given budget

• Ensure strict adherence to company policies, processes and procedures at all times

• Monitor and maintain the POS system and ensure cash handling procedures are adhered to

• Assist the Manager in recruitment and selection of new team members, preparation of weekly roster, and monthly management reports

• Perform other duties as assigned by Supervisor

REQUIREMENTS

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent

• Minimum 3 years of relevant experience with at least 2 years in a managerial level

• Energetic, good team player and service oriented

• Great leadership with solid analytical, communications and interpersonal skills

• Independent, proactive, resourceful and ability to work in a fast paced environment

• Well versed in Microsoft Office

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

• Processing guest check-ins and room assignments following hotel’s rate structures, discounts, sell/upsell strategies and accommodate to special requests whenever possible

• To provide assistance when required for luggage’s, safety box, additional guest room keys, transportation etc.

• Collect payment in compliance with cash handling, credit card processing and accounting policies and procedures

• Answer enquiries about hotel services, in house events, directions, attractions etc

• Pre-register, block reservations and as appropriate, take same day and future reservations as well as to follow P&P for room cancellations

• Perform night audits during midnight shift and prepare necessary reports

• Handle any loyalty membership “Bonvoy” related enquiries, including adequate management of “Preferred”, “Gold” and “Platinum” members

• To always be on time and at work when scheduled, in proper grooming and uniform

• To always remain professional with positive attitude and actions when communicating with guest and associates

• Managing the Front Office Team with Front Office Manager inclusive of rostering/appraisals/discplinary action.

• Any other duties / task as requested by management

Other Requirements

• Candidate must possess at least Professional Certificate/NITEC in any field

• Required language(s): English, preferable one other spoken language

• At least 5 year(s) of working experience in a related field

• Required skills(s): Opera, Marriott, Hotel, Diligent, trustworthy, articulate

• Preferably Junior Executive specialized in Hotel Management/ Tourism Services or equivalent

PARKROYAL COLLECTION Pickering Singapore

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

Job Description

Reporting to the Front Office Manager (FOM), you will assist in managing smooth day-to-day hotel operations and collaborate with multiple departments to enhance guest experience and operational efficiency.

Responsibilities

• Collaborate with the guest experience team to monitor VIP guest wellbeing, solicit feedback, resolve service and product issues, and enhance overall guest satisfaction

• Assist the FOM in monitoring staff conduct and job performance to ensure a positive corporate image is consistently projected to guests

• Lead upselling initiatives and conduct monthly reviews to achieve revenue targets and identify staff strengths and areas for improvement

• Monitor room inventory to maximize room utilization and revenue generation, including managing group allotments to optimize occupancy

• Partner with the Service Quality champion to uphold LQA standards and coordinate regular staff training programs

• Work closely with the FOM to meet or exceed monthly targets set by senior management

• Maintain cash float amounts aligned with expected occupancy levels

• Conduct monthly section meetings with section leaders to evaluate performance and recommend improvement strategies

• Manage front office operations during the FOM’s absence, ensuring continuity and operational excellence

• Execute additional tasks or assignments as directed by the FOM and/or Director of Operations

Required competencies and certifications

• Demonstrated expertise in front office reception functions with at least 8 years of experience as a Duty Manager, or Assistant Front Office Manager

• Proficient in using the Opera Cloud system for front office operations

• Strong communication skills to effectively engage with staff and guests

• Ability to perform effectively under pressure in a fast-paced environment

• High level of flexibility and adaptability to changing operational needs

• Ability to work on weekends and public holidays

PARKROYAL COLLECTION Pickering Singapore

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

Job Description

Reporting to the Director of Sales & Marketing or designate, the Assistant Director of Sales will assist the Director of Sales to increase Corporate/MICE or Leisure client base through consistent solicitations while establishing trust and rapport with clients to generate and boost revenues for the Hotel. The Assistant Director of Sales is responsible to develop and foster business through pro-active direct sales, marketing, telemarketing, sales calls and site inspections of the hotel. This position requires to develop strategic action plans for hotel to drive measurable and incremental sales revenue.

Responsibilities:

• Responsible for designated portfolio for the hotel – industry expert in the portfolio.

• Clear understanding of the hotel’s business strategies then set goals and to determine action plans to meet those goals.

• Update action plans and financial objectives timely.

• Versatile in selling various components for the hotel (F&B / Catering /Weddings).

• Analyses current and potential markets/trends, coordinates all activities to maintain and increase revenue through added business volume and increase guestroom rate.

• Continuously solicits for new business that expands our client base using action plans focused on the market segment identified by the Director of Sales.

• Conducts daily sales calls, site inspections & entertainments to strengthen ties with Corporate/ MICE or Leisure clients.

• Provide after-sales service and in particular to ensure all guests feedbacks are brought to management’s attention and communicate with the respective departments for proper handling. Ensure that all feedbacks are reviewed, investigated and initiate follow-up action.

• Closely following up on all business leads within a 24 hour response time line to clients.

• Works closely with other sales associates and calls in on important customers and establishes multiple levels of contacts within the client’s organisation.

• Familiarize with latest market trends and new business development opportunities and activities.

• Work closely with Revenue Manager to ensure proposed rate negotiations meet the financial needs of the hotels.

• Always provide the highest quality of service to the clients.

• Practises professional account qualification on consistent basis.

• Attends tradeshows, travel functions, major business functions or as required/directed by the Director of Sales/ Director of Sales and Marketing.

• Responsible for an assigned sales target in accordance to market segment.

• Prepares periodic sales reports showing sales volume, potential sales and areas of proposed client base expansion.

• Takes ownership of daily sales activities and maximise the productivity by following a system of weekly and monthly action plans.

• Work closely with assigned buddy during absence & render assistance.

• Manages and develops relationships with key internal and external stakeholders.

• Able to network with clients during hotel events.

• Proficient in Compset hotel champion & market intelligence.

• Develop potential of others through coaching and development opportunities to build organization capability for the future.

• Provide supervision of job functions assigned to junior staff members and check the effectiveness to each staff when completed.

• Other duties assigned by the Director of Sales/ Director of Sales and Marketing when required from time to time.

Requirements

• Minimum 5 years of sales experience in similar capacity or at least 5 years as a Senior Sales Manager with luxury hotel.

• Driven, self-motivated individual with excellent interpersonal, oral and written communication skills.

• Good influencing skills and the ability to effectively deal with internal and external customers.

• An excellent team player who is able to work under pressure and committed to achieving timelines and revenue targets.

• Solid negotiation and presentation skills.

• Proficient in MS Office applications and hotel systems e.g. Opera Cloud & Delphi etc.

PARKROYAL COLLECTION Pickering, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified

Private Advertiser

Job Description

We are seeking an experienced and driven Director of Sales & Marketing to lead the Corporate and Events segment for an established hospitality group in Singapore. The ideal candidate will be responsible for driving corporate room sales, meetings, events and strategic partnerships while enhancing brand visibility and revenue performance.

Key Responsibility

• Develop and implement sales strategies to drive corporate accounts, MICE and event business

• Build and maintain strong relationships with corporate clients, event organizers, travel partners and agencies

• Identify new business opportunities and actively source for corporate and event leads

• Lead negotiations for corporate contracts, event packages and partnership agreements

• Prepare sales forecasts, budgets and reports for management review

• Lead and motivate the Sales team to achieve business objectives

Requirements

• Degree or Diploma in Hospitality, Marketing, Business or related field

• Minimum 8 years of relevant experience in sales in hospitality industry, preferably handling corporate room sales and event sales

• Strong network within the corporate and events industry in Singapore

• Proven track record in revenue generation and negotiation skills

• Self-drive, strategic thinker and team leader

Amara Singapore

Proudly Singapore-owned and managed, Amara is a collection of upscale hotels in international gateway cities. Amara Hotels are strategically located in vibrant urban areas that are rich with character and colour, while Amara Resorts are nestled in nature and tranquillity. Whether staying at an Amara Hotel or Amara Resort, guests become deeply connected to their surroundings. A people-centred approach ensures that guests leave feeling like family, with everlasting memories.

Job Description

JOB SUMMARY :

Responsible for the Outlet and bar operations ensuring profitability, food and service quality are adhered to in accordance with the Hotel's standards

JOB RESPONSIBILITIES :

• Maximize profitability of the outlet by increasing turnover

• Ensure all operating standards comply with hotel's policies and procedures

• Assist in developing menus, promotions, etc

• Plan and implement effective sales plan and promotional activities for the outlet

• Handle guest complaint or feedback

• Prepare monthly breakages

• Plan and conduct OJT for new and existing associates

• Handle outlet manpower deployment, recruitment, welfare, staff grievances and disciplinary issues

• Conduct performance appraisal

• Perform any other duties as assigned by management

JOB REQUIREMENTS :

• Strong leadership skills

• Excellent interpersonal and customer service skills

• Minimum 5 years experience in same capacity

SHISH MAHAL RESTAURANT & PUB PTE LTD

Job Description

Examining what the job description of a restaurant manager includes can help you determine if this is an appropriate career for you to pursue. Restaurant managers act as the leader of a dining establishment and represent the restaurant to the public.

Their main role is to oversee the restaurant's daily operations and ensure its overall success and smooth functioning. They usually work in a dynamic and fast-paced environment with long hours, including evenings, weekends and holidays. Ultimately, their aim is to create a welcoming and memorable dining experience for customers.

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.

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 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.

Oak & Ember Pte Ltd

Job Description

SUMMARY:

As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment.

KEY RESPONSIBILITIES:

Culinary Support & Leadership

-      Provide guidance and support to Junior chefs, helping develop their skills

-      Step in to supervise the kitchen team in the absence of senior chefs when required

-      Assist the Sous Chef and Head Chef with planning and preparing food items for service

-      Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards

-      Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness

Menu Development

-      Contribute ideas for specials and seasonal menu updates

-      Help assemble and plate dishes with consistency in taste, texture, and presentation

-      Assist with menu preparation for special events, private functions, and catering orders as needed

-      Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors

Operational Management

-      Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency

-      Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment

-      Support day-to-day kitchen operations, ensuring smooth service flow and station organization

-      Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients

Team Support

-      Assist with any other tasks needed to support the kitchen operations

-      Work collaboratively with the kitchen team to ensure smooth and efficient service

-      Communicate effectively with junior chefs and sous chefs, guiding their development

Other Detail: Daily transport is provided between Pasir Ris MRT and the restaurant

JOB REQUIREMENTS:

-      Minimum 5 years of related experience with WSQ Food Hygiene Certificate

-      Experience as a strong Chef de Partie or Junior Sous Chef

-      Strong knife skills and fundamental cooking techniques

-      Able to work in a fast-paced environment and handle peak hours calmly

-      Responsible, punctual, and a good team player with a positive attitude

Marina Bay Sands Pte Ltd

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

Job Description

WESTERN MAHUA PTE. LTD.

Job Description

Restaurant General Managers play a key supervisory role in the food service industry, providing leadership and decision making for the restaurant,
Recuriting, hiring and training all restaurant staff, including servers and hosts
Scheduling employees to ensure shifts have proper coverage
Streamlining the restaurant processes to improve the guest experience
Monitoring restaurant finances, including sales and expenses
Enforcing food handling regulations and other guidelines to increase guest safety
Promoting the restaurant and finding ways to bring in more customers
Handling customer complaints
Completing necessar paperwork, such as sales, inventory and staff attendance report

Flavorworks Singapore Pte Ltd

Job Description

Position Summary

The Sous Chef plays a vital role in supporting the Head Chef and ensuring the café kitchen runs smoothly. This position requires both culinary expertise and leadership skills, balancing creativity with operational efficiency. The Sous Chef will help shape the café’s menu, maintain high standards of food quality, and foster a positive team environment.

Key Responsibilities

Menu Development & Execution

Collaborate with the Head Chef to design seasonal menus and daily specials.

Ensure dishes reflect the café’s brand identity and customer preferences.

Kitchen Operations

Oversee food preparation, cooking, and plating to guarantee consistency.

Maintain cleanliness, organization, and compliance with food safety standards.

Manage kitchen schedules and workflow to optimize efficiency.

Team Leadership

Supervise, train, and motivate kitchen staff.

Provide constructive feedback and encourage professional growth.

Inventory & Cost Control

Monitor stock levels and place orders with suppliers.

Track food costs and minimize waste without compromising quality.

Customer Experience

Ensure food presentation and taste meet customer expectations.

Work with front-of-house staff to coordinate service during peak hours.

Qualifications

Minimum 3–5 years of culinary experience, with at least 2 year in a supervisory role.

Formal culinary training or equivalent hands-on experience.

Strong knowledge of café-style cuisine (breakfast, brunch, baked goods, light meals).

Excellent organizational and multitasking abilities.

Strong communication and leadership skills.

Passion for food innovation and customer satisfaction.

Personal Attributes

Calm under pressure, especially during busy service hours.

Team-oriented, supportive, and approachable.

Detail-focused, ensuring consistency in taste and presentation.

Benefits & Growth

Competitive salary and performance incentives.

Opportunities to contribute to menu innovation.

A collaborative and vibrant café culture.

Other Information

Holding an SFA certificate relevant to this position is recommended.

Flavorworks Singapore Pte Ltd

Job Description

Operational Leadership (Day-to-Day Control)

Lead pre-service briefings (mise en place checks, specials, station readiness)

Coordinate timing between sections during service

Troubleshoot issues in real time (delays, shortages, mistakes)

Ensure smooth communication between front-of-house and kitchen

Cost Control & Kitchen Efficiency

Monitor food cost percentage and reduce over-portioning

Track waste and implement reduction strategies

Ensure proper use of high-cost ingredients (seafood, premium meats)

Assist in menu costing and pricing decisions

Training & Staff Development

Train new hires on recipes, plating, and SOPs

Correct technique errors (knife skills, cooking temperatures)

Identify high-potential staff and mentor them

Maintain consistency across different shifts and team members

Documentation & Systems

Maintain standard recipe cards and prep lists

Enforce SOPs （Standard Operating Procedures）

Record temperature logs, cleaning schedules, and safety checks

Other Information

Holding an SFA certificate relevant to this position is recommended.

CEBUANA PUB

Job Description

Staff ManagementManagers act as the primary leaders for the front-of-house team.

*Recruitment & Training: Hiring new bartenders, barbacks, and servers, and providing training on drink recipes, service standards, and safety.

*Scheduling: Creating weekly shift rosters to ensure adequate coverage during peak hours.

*Performance & Motivation: Providing ongoing coaching, resolving interpersonal conflicts, and keeping the team motivated during high-pressure shifts.

Operational Oversight

This involves the technical and logistical side of keeping the bar running.

*Inventory Control: Monitoring stock levels, conducting regular stock-takes, and ordering supplies (alcohol, garnishes, cleaning materials) to prevent shortages.

*Menu Development: Designing and updating cocktail and beverage lists to stay current with trends and seasonal ingredients.

*Maintenance & Cleanliness: Ensuring all bar equipment is working properly and that the venue meets strict hygiene and sanitization standards.

Customer Service & EnvironmentManagers are the "face" of the establishment.

*Experience Management: Monitoring the floor to ensure a welcoming atmosphere through appropriate music, lighting, and service quality.

*Conflict Resolution: Diffusing tense situations between patrons or staff and professionally handling any customer complaints.

Financial & Legal Compliance

Managers handle the business and regulatory side of the operation.

*Budgeting & Sales: Tracking daily sales, managing cash flow, and implementing cost-control measures to hit profit targets.

*Licensing & Laws: Ensuring the establishment complies with all local liquor laws, health and safety regulations, and age-verification procedures.

We are a Bar filipino inspired bar that has been running for the past 14 years kindly send in your resume. Regards

Oak & Ember Pte Ltd

Job Description

SUMMARY:

As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment.

KEY RESPONSIBILITIES:

Culinary Support & Leadership

-      Provide guidance and support to Junior chefs, helping develop their skills

-      Step in to supervise the kitchen team in the absence of senior chefs when required

-      Assist the Sous Chef and Head Chef with planning and preparing food items for service

-      Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards

-      Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness

Menu Development

-      Contribute ideas for specials and seasonal menu updates

-      Help assemble and plate dishes with consistency in taste, texture, and presentation

-      Assist with menu preparation for special events, private functions, and catering orders as needed

-      Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors

Operational Management

-      Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency

-      Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment

-      Support day-to-day kitchen operations, ensuring smooth service flow and station organization

-      Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients

Team Support

-      Assist with any other tasks needed to support the kitchen operations

-      Work collaboratively with the kitchen team to ensure smooth and efficient service

-      Communicate effectively with junior chefs and sous chefs, guiding their development

Other Detail: Daily transport is provided between Pasir Ris MRT and the restaurant

JOB REQUIREMENTS:

-      Minimum 5 years of related experience with WSQ Food Hygiene Certificate

-      Experience as a strong Chef de Partie or Junior Sous Chef

-      Strong knife skills and fundamental cooking techniques

-      Able to work in a fast-paced environment and handle peak hours calmly

-      Responsible, punctual, and a good team player with a positive attitude

UEMS Solutions Pte Ltd

The Company is an Integrated Facilities Management (IFM) company with more than 2,000 employees, providing healthcare support services and property & facilities management services to both public and private sectors in Singapore. The company has 2 core businesses in healthcare support and facilities management services.

Job Description

Key Roles and Responsibilities

• Assist the Manager in the day-to-day operations and supervise a team of housekeeping staff in the provision of housekeeping services

• Meet or exceed all contractual key performance indicators

• Able to analyse data and information from the system and recommend work improvement programmes

• Develop a good working relationship with our customers and participate actively in committees and special activities / projects with the customers

• Maintain the housekeeping budget in terms of manpower and inventory, provide billing summaries and expenses in accordance to the company’s requirements

• Plan and select appropriate equipment and/or technologies and supplies for smooth delivery of services

• Manage the planning of work schedules and deployment of manpower

• Recruit, schedule and ensure orientation and training for all new housekeeping staff members

• Ensure occupational safety and health standards are maintained and orientate all staff with a safety mindset

• Prepare monthly reports and analyse the KPIs and ensure continuous improvement

• Put up incident reports and manage major incidents and emergencies in collaboration with relevant persons

• Ensure that all work activities are in compliance to regulatory requirements

Job Requirements & Requisites

To succeed in this key role, candidates must possess the following qualifications and attributes:

• Degree / Diploma in relevant discipline with at least 3 years of working experience in housekeeping operations

• Possess strong leadership and supervisory skills

• Excellent verbal and written communication

• Sound planning, problem-solving, analytical and critical thinking skills

• Strong knowledge of operational processes and procedures

• Committed, self-motivated, positive and possess a “can-do” attitude, especially when persevering in challenging times

• Passionate and proficient in operational management, with a proven track record in leading a large team and establishing an effective operating system for the delivery of quality service

• Dynamic and able to motivate, inspire and lead the team to deliver service quality and achieve peak performance

• Believes in people development and investing in the right resources to achieve the desired outcomes

• Independent yet able to work cohesively with staff at all levels

• Proficient in Microsoft Word, Excel and Powerpoint

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

We’re Opening Soon — Step Into Leadership With Us!

Souper Tang is launching a brand-new outlet in Singapore, and we’re inviting enthusiastic individuals to join us on this exciting journey! If you’re passionate about hospitality and ready to take the next step in your career, this opportunity is for you.

We are looking for a motivated and hands-on Restaurant Supervisor to support the daily operations of our outlet and help deliver an exceptional dining experience.

Key Responsibilities:

· Oversee all front and back of the house restaurant operations.

· Ensure customer satisfaction through promoting excellent service.

· Respond to customer complaints tactfully and professionally.

· Maintain quality control for all food served.

· Analyse staff evaluations and feedback to improve the customer’s experience.

· Project future needs for goods, kitchen supplies, and cleaning products; order accordingly.

· Oversee health code compliance and sanitation standards.

· Look for ways to cut waste and decrease operational costs.

· Generate weekly, monthly, and annual reports.

· Train new employees and provide on-going training for all staff

· Other job tasks requirements as assigned by Outlet Restaurant Manager

Job Requirements:

· Minimum 2 years of experience in a supervisory role within the food & beverage industry.

· Strong interpersonal and communication skills.

· Basic understanding of POS systems and cash handling.

· Ability to lead, train and motivate a team.

· Comfortable to work on weekends, and public holidays.

· Demonstrated commitment to customer satisfaction and team support.

If you thrive in a fast-paced environment, enjoy leading teams, and are passionate about creating

Success Human Resource Centre Pte Ltd

Success Human Resource Centre Pte Ltd has been in the staffing industry since February 1997 and has achieved a reputation for efficient and personalized good service to cater to the staffing need of the various industries in Singapore. Our wide range of clienteles varies from different industries like banking, manufacturing, hotel, hospital, commercial, shipping and etc.

Job Description

Job Responsibilities:

• Provide courteous and efficient service and if possible to comply with each and guests’ request. 

• Ensure that all telephone calls are handled promptly within three rings. 

• Be familiar with all room types and rates in the hotel and their availability status; up-sell whenever possible. 

• Take ownership of problems, handle guest complaints promptly according to established procedures and then report to supervisor for further follow up when necessary. 

• Glitch reports are to be written when necessary. 

• Ensure guest room security emergency and fire procedures; encourage the use of Safe Deposit boxes and adhere to policies & procedures for their use. 

• Be familiar with hotel facilities and functions as well as major city attractions and events; provide guests with accurate information as requested. 

• Ensure a professional and courteous working relationship and maintain an effective flow of communication with all hotel personnel. 

Period:

• Permanent

Working Hours:

• 44 hours rotating shift/ Permanent night shift 
   

Salary: 

• Up to $4,000 + Attractive Benefits

• Attractive Benefits: $2,000 Medical Spending Account

• Attractive Benefits: $1,000 Flexible Benefit

• Attractive Benefits: Birthday Leave + $200 in Birthday Month

• Attractive Benefits: Free Annual Health Screening

Location: 

• Sentosa

Requirements:

• Minimum Diploma in Hospitality 

• Able to perform rotating shifts 

• Positive attitude and outgoing personality and good public relations skills 

• Previous experience in hospitality and Opera knowledge 

Interested applicants, kindly email your detailed resume (MS Word format is preferred):

raa••••@successhrc.com.sg (Registration No. R23117106)

Please ensure that applications sent through email are no bigger than 1Mb.
We thank all applicants for your interest but regret to inform that only shortlisted candidates would be notified.

Success Resource Centre Pte Ltd (EA License Number: 04C3201)
160 Robinson Road, #13-07/08/09 SBF Center, Singapore 068914
T: 63•• •183 | W: www.successhrc.com.sg 

HOTELS ANGELS PTE. LTD.

Job Description

• Managing and motivating a team of cleaning staff
• Conduct stock management of consumables and spares
• Ensure employees are properly trained and equipped to perform their role
• Certify that equipment is safe to use and in good working condition
• Oversee all escalations and performance management developments
• Supervise performance of cleaning team
• Keep close interaction, communication, and coordination with the Front Office and other departments
• Support in maintaining a highly trained and motivated staff that constantly strives for excellence in cleanliness and service
• Proficiently clean clients’ homes to meet both company and client standards
• Supervise all employee work on assigned site, to make sure it meets the company and client standards
• Have a conversation with clients regarding appointment time, and for the period of cleaning
• Drive to every location with the team along with supplies in official vehicle
• Make sure all keys/codes and payments are sent back to the office at the end of the day. Payments should be collected in a professional manner
• Demonstrate a positive attitude and show an example for other employees to emulate
• Make sure all employees follow company standards by constantly coaching and redirecting performance.

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.
• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

Job Description:

Expanding Chinese restaurant chain is looking for a dynamic and experienced Assistant Restaurant Manager to lead the day-to-day operations of one of our restaurants. The Assistant Restaurant Manager will be responsible for ensuring an exceptional guest experience, maintaining operational efficiency, and leading a motivated team. This role will work closely with the Restaurant Manager to achieve financial and operational targets, while upholding the company's standards for customer service and hospitality.

Key Responsibilities:

1. Day-to-Day Operations:

- Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.

- Supervise and support staff to provide excellent customer service.

- Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.

- Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.

- Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

- Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.

- Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.

- Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

- Monitor customer feedback and ensure that customer service meets or exceeds company standards.

- Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

- Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.

- Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.

- Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

- Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.

- Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

- Ensure that labour expenses are align with budgetary goals.

- Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Job Requirements

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent.
• Minimum 3 years of relevant experience.
• Energetic, good team player and service oriented.
• Great leadership with solid analytical, communications and interpersonal skills.

Kingdom Junior

Job Description

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

MR. TRIPLE HOTPOTS F&B TECHNOLOGIES PTE. LTD.

Job Description

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey.

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- Maintain kitchen hygiene and safe food storage and rotation.

- Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with standards and procedures.

- Responsible for the day to day management of staff working in the Department.

- Align management style, working practices and conduct with hotel vagabond Vision, Corporate Values and policies. To comply with Code of Conduct at all times.

- Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

- Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering

- Complete daily Stores Requisitions

- Liaise with other Chefs to streamline operations.

- Supervise and or prepare daily food preparation and service requirement.

- Conduct or learn to conduct daily briefings and weekly staff meetings, counseling and discipline.

- Conduct or learn to conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.

- Coordinate service between F.O.H and B.O.H.

- Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.

- Provide training in food skills and knowledge to F.O.H staff.

- Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

- Supervise the job tasks and quality of Kitchen Stewards work.

- Completely understand, implement and ensure adherence to Award provisions, and policies.

- Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

- Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

-Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislations.

- Undertake any additional duties as requested by the Hotel Management.

- Follow food safety program

- Exercise quality control and portion control measures, as well as wastage minimization.

CKGM PTE. LTD.

Job Description

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

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

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

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

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

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

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

Experience: Minimum 3 to 5 years experience in Prata Flipping

COMO Lifestyle Pte Ltd

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

Job Description

Essential Job Duties & Responsibilities:

Hospitality:

● Promotes the core values and culture of restaurant, including but not limited to excellence in food and beverage, service, and hospitality.

● Leads service as a section manager. Actively engages in all steps of service including initial greet, menu spiels, order taking, beverage service, food presentation, grilling, check handling, and fond farewells.

● Liaises between the FOH and culinary team during service.

● Develops positive customer relationships and addresses customer service needs.

● Responds efficiently and accurately to customer complaints and reviews.

Finance:

● Develops and executes sales and profit plans in line with budgetary goals.

● Ensures, and is accountable for, profitability of the store by growing sales and controlling cost of goods.

● Directs and oversees ordering and inventory management for all departments of the restaurant.

● Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools as directed by the Director of Operations and Financial Controller.

● Ensures proper team member coverage per the needs of business while maintaining target labor costs.

● Oversees all cash management functions; Maintains proper loss prevention standards, including reviewing cash handling procedures, deposits and safe procedures.

● Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation.

Operations:

● Oversees daily restaurant administration including payroll, opening/closing administration, service floor plans, daily walkthroughs, etc.

● Manages service floor employees in their daily responsibilities, providing clear, effective direction.

● Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed.

● Performs all back office POS functions including employee profile and menu creation.

● Plans, executes and communicates all promotions and company information effectively and efficiently.

● Conducts facility walk-throughs multiple times per day when on duty to ensure the highest standards of safety, sanitation, cleanliness, and organization are met; addresses all health violations immediately.

● Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.

● Ensures that all team members are educated on our products and services. Oversees a regular schedule of service classes open to all employees.

● Ensures that all drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.

● Approve any maintenance or repairs needed to keep the property in tip top condition within the budget.

● Participate in community events and helps to ensure corporate social responsibility goals of the company are met.

● Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies.

Staff Management:

● Hire, train, supervise, manage, coach, counsel, and evaluate all employees.

● Acts as role model for outstanding service; continuously works to elevate service standards, and personally embodies hospitality in daily actions.

● Consistently monitors, coaches and encourages management team and hourly service employees to meet Company’s service standards.

● Resolves team member or customer conflicts consistent with complaint handling guidelines.

● Directs office administrator on postings for open positions and interviewing candidates.

● Identifies staffing, recruiting, interviewing, hiring, and training needs of qualified candidates; Facilitates on-going training and development of current staff; Coach and counsel team members for improved performance, documenting developmental plans as necessary. Deliver performance reviews to all employees.

● Builds morale and team spirit by fostering a work environment where team members’ input is encouraged.

● Responsible for training new employees as assigned.

Standards:

● Display knowledge of the brand, culture, and product.

● Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.

● Maintain professional and respectful behavior when in contact with customers, management, and teammates.

● Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook.

● Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.

● Attend and participate in all scheduled meetings, training sessions, and continuing education activities.

● Take care of all company property.

● Maintain safety, cleanliness, and sanitation standards.

● Comply with local laws and regulations.

Qualifications:

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

● Excellent organizational skills and attention to detail.

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

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

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

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

● Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.

● Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.

● Excellent verbal and written communication skills.

● Excellent interpersonal and customer service skills.

● Strong analytical and problem-solving skills.

● Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.

● Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers.

● Ability to maintain a positive working relationship with all third-party vendors.

● Ability to execute steps of service in adherence with company policy.

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

The F&B Assistant Operations Manager supports the Operations Manager in overseeing daily outlet operations, ensuring service excellence, operational efficiency, and financial performance within USS/Oceanarium/ACW in Resorts World Sentosa. This role assists in team leadership, revenue optimisation, and guest satisfaction while ensuring compliance with company standards and brand expectations.

Job Responsibilities:

Operational Support & Service Excellence:

• Assist in managing daily outlet operations to ensure smooth and efficient service delivery.

• Uphold and enforce service standards, operational procedures, and company policies.

• Monitor floor operations and provide hands-on support during peak service periods.

Revenue & Cost Control:

• Support revenue generation initiatives, including upselling and promotional activities.

• Assist in monitoring operational costs, inventory control, and waste management.

• Contribute to achieving outlet profitability targets through effective cost management.

Team Leadership & Development:

• Supervise and guide team members to ensure service excellence.

• Assist in conducting training and coaching to improve performance and product knowledge.

• Support scheduling, manpower planning, and team motivation initiatives.

Guest Experience & Quality Assurance:

• Ensure guest satisfaction by maintaining high service standards and promptly addressing concerns.

• Monitor guest feedback and implement improvements where necessary.

• Foster a service-oriented culture focused on delivering memorable experiences.

Job Requirements:

• Diploma in Food & Beverage, Hospitality Management, or equivalent preferred.

• Minimum 2 – 3 years of experience in a supervisory role within F&B operations.

• Proficient in Microsoft Office applications.

• Strong understanding of service standards and beverage knowledge.

• Strong leadership and supervisory skills.

• Good financial awareness and understanding of revenue and cost control.

• Excellent communication and interpersonal skills.

• Strong problem-solving and decision-making abilities.

• Strong organisational and time management skills.

• Ability to perform effectively in a fast-paced and high-pressure environment.

• Able to perform shift work, and willing to work during evenings, weekends and public holidays.

• Able to stand for long hours and work in an environment where there can be hot, humid and wet weather.

Marriott International

Job Description

The St. Regis Singapore

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

Job Description

JOB SUMMARY

Responsible verifying that operations are in compliance with hygiene and food safety standards. Advises on proper food handling practices and provides food hygiene training for all new hires and trainees. Identifies key areas of risk in various food operations and takes preemptive remedial action. Provides technical advice on product labeling issues for fulfilling government requirements.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 2 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major.

Preferred: 

Environmental Health Degree or Culinary Degree

CORE WORK ACTIVITIES

Managing Hygiene and Food Safety Operations

• Verifies compliance with Brand Standard Audit (BSA) requirements of Marriott International throughout the operations.

• Advises and monitors food handlers on the proper good handling practices and verifies their observance.

• Identifies key areas of risk in various food operations and takes preemptive remedial action.

• Verifies compliance with food and hygiene regulations, licensing conditions and codes of practice relating to food operations.

• Provides technical advice on product labeling issues for fulfilling government requirements.

• Provides in-house food hygiene training for all good handlers, (e.g. new hires and trainees).

• Handles complaints or enquiries from customers and local food sategey and health departments on food hygiene matters.

• Conducts and records daily kitchen inspections on the personal, environmental and food hygiene conditions and provides corrective action plans as necessary.

• Conducts regular vendor inspections in partnership with purchasing and culinary leadership.

• Conducts regular internal BSA inspections with culinary leadership and kitchen cleaning staff.

• Conducts regular inspections on the kitchen of kitchen equipment and verifies defects and non-conformities are remedied by the appropriate parties.

• Coordinates cleaning program in all F&B areas (e.g., General clean), identifying trends and making recommendation for improvements.

• Establishes and maintains open, collaborative relationships with employees.

• Liaises with pest control company for any pest issues and monitors pest control performance.

• Maintains and makes improvements to hygiene standards.

• Regularly reviews and refreshes the food safety standards of all food handlers withing the property.

• Maintains documentation on all hygiene and food safety standards throughout the operation.

Novotel Singapore on Stevens | Mercure Singapore on Stevens

About Novotel Singapore on Stevens | Mercure Singapore on Stevens

Job Description

Company Overview

Novotel Singapore on Stevens and Mercure Singapore on Stevens offer a vibrant lifestyle hub with 772 rooms, diverse dining, and extensive facilities. They are committed to diversity, pay equity, and fostering an inclusive, equitable workplace for all employees.

Job Summary

Lead and coordinate daily hotel operations to ensure high guest satisfaction. Support front office management in developing standards, hiring, and training staff to uphold hotel quality and service excellence.

Responsibilities

• Lead daily hotel operations to deliver seamless guest experiences and operational efficiency
• Monitor and enforce compliance with established hotel standards and procedures to maximize guest satisfaction
• Collaborate with the Assistant Front Office Manager to develop and maintain a comprehensive front desk standards and procedures manual
• Support the Assistant Front Office Manager in recruiting, hiring, and training front office staff to meet hotel service standards
• Apply strong leadership and interpersonal skills to motivate teams and foster effective communication across departments

Required competencies and certifications

• Degree or Diploma in Hospitality or a relevant field
• Minimum 3 to 5 years of experience in hotel operations or a related hospitality role

Preferred competencies and qualifications

• Demonstrated ability to work independently while contributing as a collaborative team member
• Assertiveness and maturity in managing operational challenges and team dynamics

BLACK HORSE CONCEPTS PTE. LTD.

Job Description

Job Description & Requirements

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

Ritual Collective

Job Description

Key Responsibilities

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

Capella Hotel Singapore

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

Job Description

POSITION SUMMARY

We are seeking a dynamic and analytical professional to join our Commercial team Assistant Manager, Commercial Performance.  In this role, you will be responsible for formulating strategies and identifying opportunities to maximize total revenue across all operating departments, including Rooms, Food & Beverage, Spa, and other ancillary outlets, through data-driven insights and continuous performance monitoring. You will work closely with corporate leadership, Revenue Management, Operations, Finance, and hotel General Managers and strategy teams to develop and execute holistic strategies and long-term revenue plans to ensure total property profitability and alignment with business goals.

THE ROLE

Total Revenue Optimisation

• Analyse performance data across all revenue-generating channels, including Rooms, F&B (restaurants, bars, banquets), Spa, Wellness, and special events.
• Participate in and support the planning and execution of total topline pricing strategies for new and existing properties.
• Work with hotel teams to formulate and challenge annual and long-term total revenue plans and forecasts.
• Ensure all commercial strategies are rooted in sound judgment and comprehensive cross-departmental data analysis.

Data Analysis & Reporting

• Collect, clean, and analyse large volumes of data from various departments to uncover trends and actionable insights.
• Produce regular and ad hoc reports on Total Revenue, KPIs (RevPAR, TRevPAR, GOPPAR), and departmental profitability metrics.
• Utilize advanced tools such asHotelIQ, IDeaS G3 RMS, Excel, Power BI, and other management platforms to visualize total property performance.

Demand Forecasting & Trend Analysis

• Leverage IDeaS G3 RMS and HotelIQ to build accurate weekly, monthly, and annual topline forecasts across all operating departments.
• Monitor market trends and customer behaviour to predict demand patterns for Rooms, Spa, and F&B, adjusting strategies accordingly.
• Maintain historical data related to demand-generating events and analyse the effectiveness of cross-departmental promotions.

Collaboration & Strategy Development

• Collaborate with Marketing, Sales, and Operations teams to develop integrated promotional and pricing strategies that drive total guest spend.
• Support the implementation of advanced revenue management techniques, such as dynamic pricing for Rooms and F&B, and segmentation strategies across the portfolio.
• Share best practices and innovative profit-generating ideas for all operating departments across all properties.

Competitive & Market Analysis

• Conduct regular market analysis to understand key drivers, customer behaviours and competitor pricing.
• Support outlet-level teams in tracking and improving metrics such as Average Check, Average Spend per Cover, COGS and labour efficiencies.

Optimisation of F&B Operations

• Analyse labour costs and COGS across F&B and Spa to recommend strategies that improve operational efficiency and overall profit margins.
• Monitor total topline KPIs across properties and provide actionable insights for process and performance improvement.
• Ensure synergy and consistency in the use of revenue tools (IDeaS, HotelIQ), systems, and processes across all hotels.

Technology & Tools

• Leverage advanced analytics tools(e.g., IDeaS G3 RMS, HotelIQ, Excel, SevenRooms, Perfect Check, Power BI, WiseFins, etc.) to manipulate and visualise data. Stay updated on the latest technologies and methodologies in revenue management and data analytics for the F&B industry.

TALENT PROFILE

Qualification

Bachelor’s degree in Business, Hospitality, Economics, Data Science, or a related field.

Work Experience

3+ years of experience in revenue management, data analysis, or a related role in the hospitality industry covering multiple operating departments.

Experience with revenue optimization tools and/or pricing management platforms.

Knowledge of hotel operations, including Rooms distribution, F&B pricing, and Spamanagement.

Technical Skills

Proficient in data analysis tools (Excel, SQL, Power BI, Tableau)

Kindly note that only shortlisted candidateswill be contacted.

PERSOL

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

Job Description

Responsibilities:

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

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

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

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

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

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

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

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

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

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

Requirements:

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

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

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

• Excellent leadership, communication, and people management abilities.

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

• Knowledge of food safety regulations and compliance protocols.

• Familiarity with basic reporting and restaurant management software.

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

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

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

Loulouca Pte. Ltd.

Job Description

About the company

Loulouca is a contemporary dessert house built on precision, intention, and continuous improvement. We believe great work comes from consistency, attention to detail, and a willingness to learn.

As part of our opening team, you will play a key role in shaping our standards and culture from day one. We value positive, upbeat energy, strong teamwork, and a shared commitment to taking ownership of your work. 

Role: Hostess/ Reservations manager

Salary: $2,800 - $3,200 / month basic 

Work schedule: 5 days workweek, 8 hour per day 

Location: Ann Siang Hill 

Start: 27 July 2026

Role overview: 

We are looking for a hostess to manage guest flow across both takeaway and dine-in operations. This role sits at the front of the experience—handling reservations, managing waitlists, and guiding customers through our products with clarity and confidence. You will be responsible for creating a strong first impression while ensuring service runs smoothly and efficiently. This role requires a positive, upbeat energy and the confidence to engage with guests naturally.

Key responsibilities 

• Attend to customers looking to purchase takeaway items

• Explain cakes and products clearly and confidently

• Engage customers in a warm, approachable, and proactive manner

• Guide customers in their selection where needed including dietary requirements

• Greet guests warmly and professionally upon arrival

• Communicate accurately if guests have questions regarding take away items

• Manage seating flow and guide guests to their tables for dine in service

• Maintain awareness of table status and service timing

• Manage dine-in reservations and booking systems

• Handle walk-ins and organise waitlists effectively

• Communicate accurate waiting times and manage guest expectations

• Optimise table allocation to support smooth service flow

• Manage pre-order pickups and ensure accurate handover to guests

• Pack pre order cakes carefully, maintaining presentation and quality

• Ensure all orders are prepared and handed over correctly

• Act as a central point of communication between guests and the team

• Maintain a calm, organised, and welcoming front-of-house environment

• Guide and train new team members / part timers

Requirements

• Prior F&B, hospitality, or customer-facing experience preferred

• Strong communication and interpersonal skills

• Comfortable managing multiple responsibilities simultaneously (guests, reservations, takeaway)

• Organised and detail-oriented, especially with bookings and pre-orders

• Confident interacting with customers in a high-touch environment

• Good communication and teamwork skills

• Ability to work on weekends and public holidays

Please send your resume to hr•@loulouca.com

AlwaysHired Pte. Ltd.

Job Description

Summary

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $5500

• Location: Central

Responsibilities

• Ensure that all food prepared in the kitchen meets the certification standards

• Assist in the creation, preparation, and execution of menus for various events, from large banquets to small corporate meetings.

• Supervise food preparation and cooking activities to ensure consistency and high standards of food presentation and flavor.

• Coordinate with the Executive Chef on menu planning, recipe development, and food innovations.

• Collaborate with the banquet and event teams to understand specific event requirements and adjust food production schedules accordingly.

• Oversee the kitchen team during events, ensuring smooth operations, timely food delivery, and quality control, especially during peak times.

• Assist in managing, mentoring, and training junior chefs and kitchen staff, ensuring they understand the food preparation standards and hygiene protocols.

• Ensure the kitchen operates efficiently and that all staff are performing their duties to the highest standard.

• Provide leadership in the absence of the Executive Chef, managing kitchen staff and delegating tasks as needed.

• Ensure that the kitchen adheres to all food safety, hygiene, and regulations, including handling, storing, and preparing ingredients separately.

Requirement

• At least 4-6 years of experience as a chef with experience in banquet and large-scale event catering preferred.

• Excellent cooking and food presentation skills, with attention to detail

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

Tai Yen Wen(Eunice) 
Registration Number: R22105780

EA Licence No: 24C2293

Straits Atelier Pte Ltd

Job Description

SMOKE & BARREL IS HIRING — SERVICE FLOOR MANAGER

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

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

Job Scope

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

- Welcome and seat guests

- Guide customers on QR ordering system

- Serve water and ensure guest comfort throughout dining

- Coordinate closely with kitchen for smooth food dispatch

- Monitor service timing and table turnover

- Handle customer feedback and resolve issues professionally

- Maintain cleanliness and presentation of dining area

- Train and supervise service crew when required

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

Requirements

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

- Leadership or supervisory experience is a plus

- Good communication and customer service skills

- Able to stay composed during busy periods

- Responsible, punctual and proactive

- Team player with strong sense of urgency

- Comfortable using digital ordering systems / POS

What We’re Looking For

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

This role is ideal for someone who:

- enjoys interacting with people

- can think on their feet

- takes pride in running a smooth service floor

- wants to grow with an expanding F&B brand

Salary

Competitive salary based on experience.

Working Location:

Changi Region

Private Advertiser

Job Description

About the role

As the Hotel Operations Manager, you will play a pivotal role in ensuring the smooth and efficient running of our hotel in the Chinatown Central Region. This full-time position will see you overseeing all daily hotel operations, from front desk management to staff supervision and guest experience optimization.

What you'll be doing

1. Manage and oversee all hotel operations, including front desk, housekeeping, and maintenance

2. Develop and implement operational strategies to enhance efficiency, guest satisfaction, and profitability

3. Lead, motivate, and provide training to a team of hotel staff to ensure exceptional service delivery

4. Monitor and analyse hotel performance metrics, identifying areas for improvement

5. Ensure compliance with relevant industry regulations, safety standards, and brand guidelines

6. Collaborate with other departments to coordinate hotel activities and address guest inquiries

7. Manage the hotel's inventory, procurement, and budgeting processes

What we're looking for

1. Experience in hotel operations management or a related field

2. Strong leadership, problem-solving, and decision-making skills

3. Excellent communication and interpersonal abilities to effectively interact with guests and staff

4. Proficient in hotel management software and data analysis tools

5. Thorough understanding of the hospitality industry, including trends, best practices, and regulatory requirements

6. Ability to multitask, prioritize, and work under pressure to meet deadlines

About us

Set in Singapore’s vibrant Chinatown, our hotel is a 46-room design hotel that offers a contemporary take on the traditional heritage shop house.