Total 29,109 F&B / Tourism / Hospitality job vacancies in Singapore

• Local Nonya Cuisine & Beverages
• Fun & Vibrant Environment
• Work closely with our Ops Manager & Management Team
• Meals Inclusive!
• Medical Benefits! Annual Leaves! Company Event!

Available Outlets: Suntec / Star Vista / Bugis / KBT / Hillion Mall !!

Job Requirements

• Gain practical experience in all areas of outlet operations, including kitchen, service, and front-of-house management
• Assist in daily outlet operations to ensure smooth workflow and customer satisfaction
• Participate in inventory management, ensuring stock levels are maintained and minimizing wastage
• Provide exceptional customer service by understanding and catering to customer needs
• Handle customer feedback and complaints professionally, ensuring prompt resolution
• Learn and apply effective team management skills, including staff scheduling, performance monitoring, and training
• Assist in coaching and mentoring staff to enhance their skills and performance
• Assist in preparing daily sales reports and analyzing performance metrics
• Ensure all company policies, procedures, and standards are adhered to, including food safety and hygiene regulations
• Contribute to special projects or initiatives aimed at improving operational efficiency, customer satisfaction, or staff development

Requirements

• Diploma or Degree in Hospitality, F&B Management, Business, or a related field
• Passion for the F&B industry and a strong desire to learn and grow
• Excellent communication and interpersonal skills
• Strong leadership potential and the ability to work well in a team
• Willingness to work in a fast-paced environment with flexible hours, including weekends and holidays
• Experience in the F&B industry is an advantage but not required

Working Hours:

• 7-10 hours work per day
• 6 days per week
• Rostered between 7am to 9pm

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

• Monthly Salary: $3,000-$3,500
• Working Location: Tanjong Pagar
• Working Days: 5 Days (Based on Roster)
• Working Hours: 7am-4.30pm / 12-9.30pm / 10.30pm-8am (Subjected to changes)

Job Description

• To assist the Front Office Manager and Assistant Front Office Manager to supervise and coordinate the daily front desk operations.
• To be proactive thinking, to be able to react fast to problems, and to make sound management decisions.
• Able to show responsibility and make decisions to handle any operations issues that may arise in the absence of the management.
• To welcome and bid farewell to all VIP guests.
• To develop and maintain close business contacts with house guests and provide personalized service whenever possible.
• To handle complaints or incidents/accidents occurring in the hotel when necessary.
• Record all complaints into logbook for management and all departments' attention or follow up.
• Respond to emergency calls, fire alarm, power failure, computer and medical attention and coordinate with respective departments and contacts.
• Be familiar with and ensure that all preparations for VIP and group arrivals and departures are well organized.

Job Requirements

• Minimum 2 years of relevant experience

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

Job Description :

• To act as the primary contact person for liaising and coordinating between the company and customers, suppliers and other relevant government authorities;
• Oversees daily site operations, logistics and customers’ arrangement;
• Work closely with customer site operations to understand their requirements and seek clarifications if needed;
• Discuss and feedback to Senior Manager for actions required;
• Assist the Senior Manager to manage customer care program;
• To monitor customer satisfaction, complaints, changes in customer’s people, equipment, processes, materials used and business strategies;
• Supervise and manage the drivers team;
• Assist the Senior Manager to schedule the timetable and assign the line to the drivers;
• Loading & Unloading of waste materials;
• Ensure timely collection and delivery to the respective waste sites;
• Ensure company vehicles are regularly maintained/serviced and in good working condition;
• Other Ad-hoc duties assigned.

Job Requirements

• Strong customer service and positive attitude.
• Clean driving record.
• Possess Valid Singapore Class 4 or Class 5 Driving Licence.
• Familiar with Singapore routes.
• Can adapt the shift working hours.
• Can handle the heavy goods.
• Physically fit.

Job Responsibilities

• Reviewing and analysing sales, inventory, and other performance data to

measure productivity and goal achievement and to determine areas needing cost reduction and program improvement

• Creating and improving standard operating procedures for service and product preparation

• Ensuring compliance with licensing laws pertaining to the service of food and beverage, public / employee safety and food safety

• Supervise the effective control of food & beverages, labour cost and budget to

ensure effective operational

• Managing manpower schedules, staff development and comply with service standards and SOP

• Working closely with the Marketing department on sales and promotions

• Work closely with R&D chefs for new product development

• Conduct investigation and perform trouble shooting to resolve quality issues

• Suggest and recommend improvements to the running of the restaurant

Job Requirements

• Minimum GCE A-Level or diploma qualifications

• Minimum 2 years working experience in related role

• Able to perform split shift and work on weekends and public holidays

• Positive attitude with ability to influence and lead a team

• Good communication and interpersonal skill

• Organized, meticulous and able to work under pressure

• Energetic and adapt to fast paced environment

• Able to multi-task and work independently

• Possess WSQ Food & Hygiene Certificate

JOB SUMMARY

The housekeeping Manager is responsible for overseeing the cleanliness, maintenance, and aesthetic upkeep of the hotel, resort, or facility.

This role involves managing the housekeeping team, ensuring high standards of cleanliness and hygiene, coordinating with other departments, and maintaining inventory and supplies.

He/she will ensure a welcoming and sanitary environment for guests, promoting customer satisfaction and operational efficiency.

ACCOUNTABILITIES:

· Manage all functions related to the cleanliness of the hotel.

· Ensure rooms are clean and available to guests in a timely and efficient manner.

· Roster, distribute and delegate room and cleaning assignments to Housekeeping team members.

· Plan and conduct staff meetings to ensure open communication among team members.

· Monitor guest satisfaction and address feedback efficiently and effectively.

· Manage, train, and coordinate all housekeeping personnel to ensure they are performing duties (e.g., cleaning, health & safety compliance, mini-bar management etc.) correctly, efficiently and to the best of their ability.

· Keep abreast of advances in the housekeeping field to improve productivity.

· To constantly look at ways to improve operations and implement changes to provide better services to guests.

· Ensure Housekeeping policies procedures, and training are in place, maintained and adhered to.

· Manage labour, conduct regular inventory checks & audits, and develop progression plans.

· Purchase according to stock & inventory control, complying with departmental budget.

· Maintain working relationships with vendors and suppliers (e.g., pest control, landscaping etc.) to ensure effective quality products and services.

· To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

QUALIFICATIONS:

· Diploma In Hotel Management or ‘A’ Level qualification or equivalent

· Minimum 5 years of experience in a similar capacity in a hotel or Proven working experience as a Housekeeping Manager or in a similar managerial role.

· Familiar with Housekeeping operations with at least 2 years in a managerial capacity.

SKILLS:

· Good personal and customer service skills.

· Computer literacy and office administration skills.

· Proficient in Microsoft software, Outlook, and other hotel systems.

· Excellent training, instructional, and leadership skills.

Key Responsibilities:

• Work closely with the multi-disciplinary team to assess students’ readiness for internship and open employment.
• Communicate with students to understand their goals and ambitions.
• Assess students' wants and needs.
• Source and arrange for job training and internship opportunities for students.
• Provide job matching for students.
• Conduct site assessment to analyse and evaluate the suitability of the job site.
• Conduct Employer Education and Awareness Programme/ Workshops for internal and external stakeholders.
• Prepare the students for the internship.
• Provide one-on-one training tailored to the needs of the student.
• Prepare a job analysis to identify the job duties.
• Devise, plan and implement job coaching strategies.
• Assist students to discover and overcome their barriers and setting goals.
• Identify and provide support to develop the student's confidence and interest in the job during the internship.
• Assess the strengths of individuals and teach them to use them effectively.
• Guide students in learning to complete job tasks.
• Help in the development of motivation and skills.
• Provide assistance and guidance to students who need help with their everyday work activities or new tasks.
• Provide coaching with effective interventions and strategies techniques.
• Help students in developing social and life skills.
• Refer students for further training/professional support when needed.
• Advise on workplace accommodations for students.
• Work with employers to explore unmet business needs so that jobs can be developed or customized.
• Monitor and evaluate the progress of students.
• Develop effective job coaching and employment plans.
• Develop career plans, action plans and comprehensive support strategies.
• Advocate for an inclusive work environment.
• Keep track, oversee and document students' progress.
• Provide continued job support and supervision to the students on the job.
• Work closely with internal and external stakeholders during the internship period.
• Counsel students on fine-tuning work habits/skills in preparation for employment.
• Negotiate progression to open employment with the employer after the end of the internship.
• Keep records and documentation and prepare appropriate reports.
• Keep proper and up-to-date records for reporting and submission to Reporting Officer.

Job Requirements:

• Diploma or Degree in any discipline with at least 3 years of working experience.
• A strong team player with excellent people skills.
• Able to work as a team player in collaborating, managing and facilitating projects and events.
• A self-motivated and independent individual.
• Possess communication and interpersonal skills.
• Ability to adhere to regulations, standard operating procedures, work protocol and processes.
• Possess organisational and time management skills.
• Problem-solving aptitude.
• Respect for diversity.
• Ability to inspire and motivate.
• Ability to take on multiple roles and various responsibilities.
• Experience in working with people with special needs will be a plus.

Job Responsibilities

• Assist in the daily operations of the food and beverage department, including service, scheduling, and inventory control.
• Support in planning, coordinating, and executing events and dining services.
• Collaborate with staff and management to ensure high-quality service and guest satisfaction.
• Supervise and train team members on food safety, presentation, and customer service.
• Participate in menu development, cost control, and budget management.
• Monitor and maintain cleanliness, organization, and compliance with health and safety standards.
• Handle guest feedback professionally, resolving issues promptly and efficiently.
• Prepare reports on sales, inventory, and team performance.

Job Requirements

• Bachelor's degree or diploma in Hospitality, Food and Beverage Management, or related field.
• Previous experience in food and beverage service or hospitality (internship or similar experience preferred).
• Strong communication and interpersonal skills.
• Excellent organizational and multitasking abilities.
• Basic knowledge of food and beverage operations and service standards.
• Proficiency in Microsoft Office and basic understanding of POS systems.
• Willingness to work flexible hours, including weekends and holidays.
• Ability to work well in a team-oriented environment and adapt to a fast-paced setting.

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

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

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu planning & costing.
• Creating new product and recipes.
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders.

Job Requirements

• Minimum 3 years working pastry experiences in F&B industry.
• Certificate/Diploma in Food and Beverage / Hospitality Management.
• Possess WSQ Hygiene Certificate is an advantage.
• Able to do shift work, including weekends and public holidays.
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure.
• Attention to detail and ability to identify and solve problems.

Job Responsibilities

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting & hiring of restaurant staff

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

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

Ready to Lead and Inspire in a Growing F&B Icon?

Step into an extraordinary role with a renowned seafood brand celebrated for its iconic chili crab and award-winning flavors. This isn't just a job—it's a chance to shape experiences and bond people through food, all while making a meaningful impact in Singapore’s culinary landscape. With various dining concepts under its wing and plans for continued expansion, the team is looking for an exceptional leader to drive operational excellence.

Role Snapshot:If you’re passionate about building seamless dining experiences, this is your opportunity. As an Operations Lead, you’ll be at the forefront, guiding daily operations, opening new store locations, and ensuring the highest standards of service and quality across all aspects of the business. Your work will span recruitment, team training, KPI analysis, supply chain management, and collaborative strategic planning.

What Success Looks Like Here:

• Daily Operations: Lead smooth workflows, managing everything from back-of-house logistics to front-line service.
• Expansion: Oversee new store openings, from selecting sites to ensuring operational readiness.
• Talent Builder: Attract top talent, onboard new hires, and create training programs that drive excellence.
• Data-Driven: Analyze KPIs, continuously drive improvement, and ensure compliance with safety and quality standards.
• Budget: Manage budgets, track costs, and help meet financial targets.

What You Bring to the Table:

• 5+ years in F&B operations with a proven track record of leadership.
• Experience managing new location setups and training programs.
• Strong organizational skills with a talent for team building.
• Proficiency in operational software and an eye for efficiency.

Why Join Us?

• Competitive Pay: Salary aligned with your expertise.
• Growth Path: Opportunities for career advancement in a fast-growing company.
• Performance Rewards: Bonuses tied to impact and achievement.
• Health & Wellness: Benefits to support your overall well-being.
• Dynamic Environment: Be part of an innovative, high-energy team where your voice counts.

Are you driven to lead, inspire, and elevate the dining experience? Join us and play a pivotal role in one of Singapore’s iconic seafood brands. If you're ready to make an impact and grow with us, apply today!

EA Personnel R22110043 Tan Eng Kang

EA License 21C0430 A Dreamworks Company Pte Ltd