Total 51 restaurant supervisor job vacancies in F&B / Tourism / Hospitality category in D20 Bishan, Ang Mo Kio

Job Descriptions

• Prepare and cook food
• Ensure good kitchen hygiene and housekeeping duties
• Attend to all kitchen duties including stock checking and supplies
• Maintain regular cleaning for all kitchen areas and equipment
• Supervise kitchen staff
• Undertake other assignments and/or ad hoc duties as and when required
• Report to the Chef-in-charge

Job Requirements

• Min 1 year experience in Japanese or western cuisine

Working Hours

• 5 days work week

Chinese Restaurant in Ang Mo Kio looking for Full Time Captain

1. Ensure smooth functioning of restaurant operations
2. Delegate daily operation work to staff and supervise their work performance
3. Supervise operations staff disciplines, image and personal hygiene
4. Planning and management of manpower matters
5. Responsible for weekly staff duty roster and manage staff disputes
6. Ensure kitchen and operations staff are informed of all work related information and instructions
7. Ensure adequate supplies to operations
8. Ensure full compliance of NEA food safety & hygiene rules and Regulations
9. Handle customer relations issues

宏茂桥中餐馆征聘全职酒楼部长

1. 确保酒楼的膳厅順畅运作
2. 负责分配㮃面员工每日工作並监督他们工作表现
3. 监管员工纪律，个人仪表与卫生
4. 与高级经理进行有关楼面人力规划及管理
5. 负责安排员工值勤表与处理员工纪律与工作纠纷
6. 确保有关工作的资讯顺利传致所有楼面与厨房员工
7. 确保膳厅所须之物及时得到补购
8. 确保膳厅随肘得到妥善整理，卫生安全附合各政府条例，条规和程序
9. 处理客户关系问题

Job Description & Requirements

1. ABLE TO MAKE COFFEE AND TEA AT COFFEESHOP STALL

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE DRINKS

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO MANAGER DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the the coffeshop and assist supervisor and manager on any complains

8. Purchase of daily goods within budget guidelines and to the highest standard

9. Able to work long hours

10. Able to work night shift

1, Preparing BBS

2, Preparing rebar shop drawing

3, Drafting

4, On site supervise of RC works

5, Represent company to deal with MC, Consultant, Authorities

6, Site management of RC works

Tasks and duties

• 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

Job Descriptions

• Create and design innovative Western cuisine dishes, ranging from appetizers to desserts, that reflect the restaurant's style and cater to customer preferences.
• Prepare and cook dishes according to recipes and quality standards, ensuring consistency in taste, portioning, and presentation.
• Select the best ingredients, maintain stock levels, and ensure proper storage, freshness, and rotation of food products.
• Oversee the daily operations of the kitchen, ensuring efficient workflow and productivity among the kitchen staff.
• Ensure all dishes are cooked and presented to the highest standards, performing quality checks before dishes are served to customers.
• Manage kitchen expenses by controlling food costs, minimizing waste, and maximizing the use of ingredients.
• Mentor and train junior kitchen staff, ensuring that they follow recipes, cooking techniques, and hygiene standards.
• Adhere to all health, safety, and food hygiene regulations, maintaining a clean and organized work environment at all times.

Job Requirements

• At least 1-2 years western cuisine experience

Benefits

• Meal and uniforms provided
• 10 days annual leave
• Additional leave in line with MOM's regulations

Working Hours

• 5.5 days work week
• 11am to 10pm.
• With 2 hrs break from 3pm - 5pm

Benefits:

• Competitive salary of up to $3,500 basic + quarterly bonus
• Night shift allowance of $4 per night shift with transport provided
• Convenient location at Suntec with a supportive team environment
• Opportunities to enhance customer service and technical skills
• Work in a dynamic, fast-paced environment, ideal for building hospitality experience

Job Description:

The Service Crew will play a vital role in delivering an exceptional customer experience by providing friendly and courteous service, handling orders, and ensuring the venue is clean and organized. The position also includes technical support for karaoke systems and occasional mic checks, creating a smooth experience for guests.

Roles & Responsibilities:

• Deliver a positive and courteous customer experience
• Handle reservations and enquiries via phone calls
• Take and record orders, serve food, and handle alcoholic beverages responsibly
• Input orders into the point-of-sale system
• Conduct basic technical support (mic and karaoke system checks)
• Maintain a safe and clean environment within the venue
• Communicate effectively with team members and management
• Perform other ad-hoc duties as assigned by the superior

Requirements:

• Comfortable handling alcoholic beverages
• Ability to work a 6-day work week, including weekends
• Must be able to work independently and manage responsibilities unsupervised

Additional Information:

• Salary: Up to $3,500 basic + quarterly bonus
• Night Shift Allowance: $4 per night, with transport provided for night shifts
• Location: Suntec
• Working Days: 6 days per week, including weekends
• Working Hours: 2 pm to 2 am

Roles and Responsibilities

Electrical

• Perform electrical installation, be proficient in the control system
• Conduct fault analysis and testing of mechanical and electrical systems
• Monitor and supervise work progression, ensuring quality control and adherence to safety regulations.
• Read and interpret all installation Single Line Drawings (SLD) and execute installations accordingly.
• Attend technical, contractual, and weekly site progress meetings.
• Prepare ISO documents, shop drawings, and submit the required materials.

Fire Sprinkler System

• Monitor and assist with the installation of fire protection system projects
• Evaluate fire protection system components and materials
• Develop fire safety plans, procedures and protocols.
• Coordinate with Site Engineers and the Site Manager.

Requirements

1. Diploma / Degree in Engineering or a related field
2. Knowledge of Electrical & Fire Sprinkler System principles, codes and Singapore standards
3. Ability to work independently and as a team-player
4. Minimum of 1-2 years of experience.

Seeking passionate individuals to be part of our new product launches where you gain first hand insights on food & beverage production from lab to market.

If you're seeking for flexibility and a comfortable work environment, do send in your application to us now!

*Working hours start from 1 day per week which will gradually increase over time as production volume expands.

Requirements:

• Able to start work in 1-2 days' notice (Must be available to work on 23 Oct)
• Able to withstand 9-10 hours of work with short breaks in between
• Working hours start from 1 day per week (around 9-10 hours/day) which will gradually increase over time as production volume expands.
• Must possess valid WSQ Food Safety Course Level 1 certification
• Bilingual proficiency, able to read and write in basic English and Mandarin
• Physically healthy as the work may require some heavy lifting (~20-25kg) of ingredients
• Strong sense of responsibility and must be meticulous to adhere to given instructions to ensure smooth operations

Responsibilities:

• Supervise 2-3 production assistants to ensure their work is carried out accurately and timely
• Be personally involved in the production process where required
• Familiarise with the production process in order to detect any irregularities for immediate reporting
• Ensure all hygiene measures and controls are in place at all times
• May require liaising with external parties eg. canteen operators on product placement and deliveries

This position may be converted to Permanent Position depending on operational requirements. Suitable for those returning to workforce and wish to start working on a smaller scope first before taking on larger duties.

Write to us with your CV and we're happy to discuss further!

Assist in the training of new staff members

Communicate with chefs daily for menu updates

Assist in scheduling of hourly front of house employees

Monitor inventory procedures and organize data

Successfully work as a team player in a dynamic team

Supervise dining room floor and guest services

Manage opening and closing cash handling procedures

Are primarily required to have strong knowledge of Chinese cuisine like Chinese Steamboat, Sichuan Cuisine,Tong Bei Cuisine and BBQ

-Order supplies to stock inventory appropriately

-Verify and endorse all incoming products & raw materials

-Help in the preparation and design of all food and drinks menus.

-Produce high quality plated both design and taste-wise

-Assist in preparation, washing, peeling, chopping, cutting all food ingredients.

-Cleaning the food preparation equipment and other kitchen tools, housekeeping.

-Ensuring the food preparation areas are clean and hygienic.

-Comply with and enforce sanitation regulations and safety standards

-Resourcefully solve any issues that arise and seize control of any problematic situation

-Monitor portion control to meet requests and minimize waste

-Maintain a positive and professional approach with customers

-Ready to work any shift.
-Willing to work on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Job Description & Requirements

1. ABLE TO MAKE COFFEE AND TEA AT COFFEESHOP STALL

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE DRINKS

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO MANAGER DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the the coffeshop and assist supervisor and manager on any complains

8. Purchase of daily goods within budget guidelines and to the highest standard

9. Able to work long hours

10. Able to work night shift

Benefits:

· Up till $3,000 + AWS

· 44 hours work week, Alternating 5 days, then 6 days shift pattern

· Outlets across Singapore

Job Description:

The Restaurant Senior Supervisor / Supervisor is responsible for overseeing the day-to-day operations of a restaurant, ensuring efficient service, high-quality standards, and customer satisfaction. This role requires strong leadership, organisational, and communication skills, as well as a passion for the hospitality industry.

Key Responsibilities

Ensure smooth and efficient running of daily restaurant operations. Uphold company standards and maintain the integrity of the restaurant brand. Drive sales through effective operational execution and customer service. Respond to customer feedback and complaints in a timely and professional manner. Achieve profitability through cost control measures and efficient resource management. Manage restaurant liability by adhering to human resource standards, safety regulations, and security protocols. Maintain high standards of quality control and restaurant hygiene. Train and develop staff to enhance their skills and performance. Recruit and train new staff, manage existing staff, and provide regular feedback. Role model the desired standards of performance, appearance, and behaviour. Motivate and inspire the team to achieve high performance. Ensure sufficient staffing for daily operations by creating weekly duty rosters and daily station plans. Assist in planning and executing restaurant events, including staff briefings and preparations. Contribute to the planning of beverage and wine menus. Submit monthly inventory reports, manage Epoint system, and ensure sufficient stock levels for daily operations. Generate monthly reports on sales, covers, and other relevant metrics. Collect and analyse customer feedback to identify areas for improvement. Ensure proper cash handling procedures and bank-in procedures. Ensure the restaurant is clean, well-maintained, and adheres to all relevant regulations.

Qualifications:

· Minimum 3 years of experience in the F&B industry.

· Energetic and able to work in a fast-paced environment.

· Excellent leadership, interpersonal, and communication skills.

· Strong service orientation and results-driven mindset.

· Proven ability to work effectively as part of a team.

*101* Restaurant Captain, up till $2,400Benefits:

· Up till $2,400 + AWS

· 44 hours work week, Alternating 5 days, then 6 days shift pattern

· Outlets across Singapore

Job Description:

The Restaurant Captain is responsible for overseeing the operations of assigned F&B outlets, ensuring exceptional customer service, efficient service delivery, and overall operational excellence. This role requires strong leadership, communication, and organizational skills, as well as a passion for the hospitality industry.

Key Responsibilities

Monitor and ensure that F&B service operations are running smoothly and efficiently. Practice excellent customer relations, address customer complaints and queries satisfactorily, and exceed guest expectations. Ensure the outlet is set up for service and supervise a smooth operation. Minimize wastage, breakage, and spoilage to control costs and maximize profitability. Apply effective selling techniques to increase revenue and exceed guest expectations. Oversee cash and stock control procedures to ensure compliance with company policies. Ensure all drinks are prepared and served according to standard operating procedures (SOPs). Create innovative cocktails and constantly explore new preparation and presentation techniques. Understand the crucial aspects of bar and beverage control. Pair food with drinks and make appropriate recommendations to guests. Train and motivate the service team to deliver exceptional service. Perform any other duties as assigned.

Qualifications:

· Minimum 2 years of experience in the F&B industry.

· Minimum GCE ‘N’ or ‘O’ level

· Knowledge of food and beverages.

· Energetic and able to work in a fast-paced environment.

· Strong service orientation and results-driven mindset.

· Proven ability to work effectively as part of a team.

Benefits:

1. Competitive Pay: Earn up to $3,000 basic salary with additional AWS, ensuring stable and rewarding compensation.
2. Dynamic Work Environment: Thrive in a fast-paced, high-energy setting where every day is different.
3. Leadership Opportunities: Take charge, lead a team, and drive the success of your restaurant.
4. Career Growth: Develop your skills with training and mentoring opportunities, setting the stage for future advancement.
5. Convenient Locations: Work at one of our 19 outlets across Singapore, with transportation provided for late shifts - (after 12am).

Job Description:

We are seeking a motivated and experienced Restaurant Senior Supervisor / Supervisor to manage the daily operations of our outlets. You will be responsible for maintaining the highest standards of service and quality, driving sales, and ensuring the smooth functioning of the restaurant. Your role includes training staff, managing inventory, and responding to customer feedback. If you are passionate about the F&B industry and have a knack for leadership, this is the perfect opportunity for you to shine and grow.

Roles & Responsibilities:

• Operational Management: Ensure the smooth and efficient running of daily operations, maintaining high standards of quality and hygiene.
• Sales & Profitability: Drive sales through effective operational execution and cost control, ensuring the restaurant meets its profitability goals.
• Staff Leadership: Train, develop, and motivate staff, creating a performance-driven team that upholds company standards.
• Customer Relations: Handle customer feedback and complaints with professionalism, ensuring a positive dining experience.
• Inventory & Reporting: Manage inventory, generate monthly reports, and oversee cash bank-in to maintain accurate financial records.

Restaurant Captain

Responsibilities:

• Responsible for operating F&B outlets assigned to him/ her.
• Monitor & ensure F&B service operations are running smoothly.
• Practice good customer relations and attend to customer complaints and queries satisfactorily.
• Ensure the Outlet is set-up for service and supervise for a smooth operation.
• Ensure minimum wastage, breakage and spoilage.
• Apply selling techniques by exceeding guest expectations and to increase revenue.
• Oversee cash and stock control consistently according to company policies
• Ensure all drinks are prepared and served according to SOP
• Create interesting cocktails and constantly innovate in preparation and presentation
• Understand the crucial aspect of bar and beverage control
• Pair food with drinks and make recommendations accordingly
• Train and motivate the service team
• Any adhoc duties as required

Requirements:

• Less than 2 years of experience in F&B.
• Minimum GCE ‘N’ or ‘O’ level.
• Guest orientated.
• Commitment to quality service, and food and beverage knowledge.

Additional Information

• Up till $2400 basic + AWS
• Location: 19 outlets Island wide. (Location will be given/known during interview)
• Work days/hrs: Alternate 5 and 6 days work week. 44 working hours per week.
• Working timings: Shifts. Opening and closing timing depends on operational hours of the outlet.
• Transport: Provided after 12am

• Always greet and welcome guests promptly in a warm and friendly manner.
• Always thank and give fond farewell to guests conveying anticipation for their next visit.
• Assist guest with table reservation.
• Assist guest while seating.
• Ensure guest are serviced within specified time.
• Has a good knowledge of menu and presentation standards.
• Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
• Able to answer any questions regarding menu and assist with menu selections.
• Able to anticipate any unexpected guest need and reacts promptly and tactfully.
• Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm.
• Serve food courses and beverages to guests.
• Set tables according to type of event and service standards.
• Record transaction / orders in Point of Sales systems at the time of order.
• Communicate with the kitchen regarding any menu questions, the length of wait and product availability.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Check with guests to ensure satisfaction with each food course and beverages.
• Responsible for clearing, collecting and returning food and beverage items to proper area.
• Maintain cleanliness of work areas, china, glass, etc. throughout the shift.
• Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
• Present accurate final bill to guest and process payment.
• Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.
• Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
• Ensures that hotel brand standards and SOP\’s are consistently implemented.
• Work with fellow staffs and manager to ensure that the restaurant achieves its full potential.
• Completes the daily responsibilities that are set for each individual shift.
• Complete closing duties, including restocking items, turning off lights, etc.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Take an active role in coaching and developing junior staff.
• Any other duties related to food and beverage service assigned by the manager.

job description:

• Manage and store vendors’ contracts and invoices
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep detailed records of daily, weekly and monthly costs and revenues
• Monitor compliance with safety and hygiene regulations
• Gather guests’ feedback and recommend improvements to our menus

Requirements:

• Work experience as a F&B Assistant Manager or similar role in the hospitality industry.
• Good math and reporting skills
• Customer service attitude
• Communication and team management abilities
• Availability to work within opening hours (e.g. evenings, holidays, weekends)

• carrying in food deliveries and putting them into store
• cleaning ovens, dishes, pans and other equipment
• cleaning the floor and disposing of kitchen waste and rubbish correctly
• keeping kitchen walls and work surfaces clean
• bringing food in from the storeroom
• checking sell-by dates and rotating stock
• peeling and cutting vegetables and cleaning and preparing meat and fish
• preparing simple food
• using machinery such as grinders, mincers, slicers and mixers.

An Assistant Cook, ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

• Preparing the food for cooking
• Keeping up with industry trends and creating new recipes with the Sous Chef
• Reviewing the menu and doing inventory
• Following the budget set by the Restaurant Manager
• Ordering food for the kitchen
• Monitoring food production and food and staff costs
• Training staff
• Managing relationships with distributors and resolving any issues with vendors, promptly
• Ensuring standard portions and quality of dishes
• Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen

Prepare and cook dishes and desserts. Control stock and inspect deliveries Maintain food safety and hygiene standards. supervise kitchen staff to make sure food is of high quality, presented well and served on time.

1, Preparing BBS

2, Preparing rebar shop drawing

3, Drafting

4, On site supervise of RC works

5, Represent company to deal with MC, Consultant, Authorities

6, Site management of RC works

Restaurant Management Trainee/F&B/up to S$3000

RESPONSIBILITIES:

· Assist in creating and executing plans for sales, profit and staff development

· Help to manage filing system and read company emails

· Provide effective leadership to the production team to ensure targets are met

· Coordinate the entire operation of the central kitchen during scheduled shifts

· Respond to complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customers into return customers

· Ensure that all employees adhere to the company's uniform standards

· Conduct orientation and training & coach new trainees

· Plan staff duty roster and cleaning duties

· Update GRN and perform e-Procurement

· Maintain high standards of quality control, hygiene, and health and safety

· Ensure the strict compliance by all production staff to company’s standard operating procedure

· Any other appropriate duties and responsibilities as assigned

REQUIREMENTS:

· Passion for F&B

· Qualifications: Minimum (NITEC in F&B)/Diploma/Advanced Diploma/Degree

OTHER INFORMATION:

• Location: Multiple outlet
• Working Days/Hours: 5 days/ Shift work required depends on outlet
• Salary: Up to S$3000 (salary will commensurate according to experience & qualifications)
• The Company strives to achieve employee satisfaction and provides conducive

Famed steakhouse is hiring part time and full time Flexi schedule service crew.

Training provided, family orientated working environment.

Join us in making a difference!

Job Descriptions

• Assist in the preparation and cooking of various dishes.
• Maintain a clean and organized kitchen workspace.
• Follow food safety and sanitation guidelines.
• Work closely with the kitchen team to ensure timely service.
• Support senior chefs in daily kitchen operations.

Job Requirements

• We are seeking a dedicated and passionate Commis Cook to join our team at Filo Bistro. The ideal candidate should have 1 to 3 years of experience, preferably in a Western kitchen setting.

Benefits

• Meal and uniforms provided
• 10 days annual leave
• Additional leave in line with MOM's regulations

Working hours

• 5 days work week
• 10 hours daily, including 1-hour meal time
• 2 shifts available: Morning (9am - 7pm) and Afternoon (12pm - 10pm)

Job Descriptions

• Assist in the preparation and cooking of high-quality dishes.
• Oversee a specific section of the kitchen.
• Ensure consistency and quality of food.
• Adhere to food safety and hygiene standards.
• Mentor and train junior kitchen staff.

Job Requirements

• Filo Bistro is looking for a skilled and motivated Junior Chef De Partie to join our dynamic team. The candidate should have 2 to 4 years of experience, preferably in a Western kitchen.

Benefits

• Meal and uniforms provided
• 10 days annual leave
• Additional leave in line with MOM's regulations

Working hours

• 5 days work week
• 10 hours daily, including 1-hour meal time
• 2 shifts available: Morning (9am - 7pm) and Afternoon (12pm - 10pm)