Total 14,297 F&B / Tourism / Hospitality job vacancies in islandwide

A Restaurant Manager leads all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service. Restaurant manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

Responsibilities

· Coordinate daily Front of the House and Back of the House restaurant operations.

· Deliver superior service and maximize customer satisfaction.

· Respond efficiently and accurately to customer complaints.

· Regularly review product quality and research new vendors.

· Organize and supervise shifts.

· Appraise staff performance and provide feedback to improve productivity.

· Estimate future needs for goods, kitchen utensils and cleaning products.

· Ensure compliance with sanitation and safety regulations.

· Manage restaurant’s good image and suggest ways to improve it.

· Control operational costs and identify measures to cut waste.

· Create detailed reports on weekly, monthly and annual revenues and expenses.

· Promote the brand in the local community through word-of-mouth and restaurant events.

· Recommend ways to reach a broader audience (e.g. discounts and social media ads).

· Train new and current employees on proper customer service practices.

· Implement policies and protocols that will maintain future restaurant operations

Minimum Qualifications

· Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role.

· Proven customer service experience as a manager.

· Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff.

· Strong leadership, motivational and people skills.

· Acute financial management skills.

Working Hours: 5 Days in between Mon - Sun; 44hrs per week

Location: Suntec City

Salary: up to $3000

Duties

• Preparing and cooking food for daily operations

• Maintaining High Standard of hygiene & Cleanliness in the kitchen

• Plating of food

• Other ad-hoc duties requested from managers

Requirements

• Min 1 Year relevant experience required

• Able to work during weekends n PH

• Bilingual in English and Mandarin to liaise with Mandarin speaking counterparts

Salary: $2500 - $3000

Working Location: Suntec City

Working Hours: 5 Days per week including weekends & PH (44hrs/week)

Duties

• Maintain outlet’s cleanliness
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality
• Placing food and beverages order, ensure the orders to be deliver within said timeframe
• Responsible for the cashier counter
• Other ad-hoc duties as assigned

Requirements

• Must be able to work on weekends
• Bilingual in english and mandarin to liaise with mandarin speaking counterparts

Key Responsibilities:

1. Food Preparation:Prepare ingredients for Korean dishes, including washing, cutting, and marinating meats, vegetables, and other necessary ingredients.
   Follow recipes accurately to ensure consistency in flavor and presentation.
   Organize and stock kitchen inventory to ensure availability of ingredients during service hours.
   
2. Cooking:Cook a variety of Korean dishes such as kimchi, bulgogi, bibimbap, and various types of soups and stews.
   Utilize cooking techniques specific to Korean cuisine, such as grilling, stir-frying, braising, and steaming, to achieve authentic flavors.
   Monitor cooking processes to ensure food is cooked to the appropriate temperature and texture.
   
3. Plating and Presentation:Plate dishes attractively, paying attention to portion sizes and visual appeal.
   Garnish dishes with appropriate condiments and garnishes to enhance presentation.
   Ensure that each dish leaving the kitchen meets the restaurant's quality standards.
   
4. Kitchen Maintenance:Clean and sanitize kitchen equipment, utensils, and workstations regularly to maintain a hygienic environment.
   Dispose of kitchen waste properly and adhere to recycling and waste management procedures.
   Follow proper food safety protocols to prevent cross-contamination and foodborne illnesses.
   
5. Collaboration:Work closely with other kitchen staff, including chefs, sous chefs, and prep cooks, to coordinate food preparation and service efficiently.
   Communicate effectively with servers and other front-of-house staff to ensure accurate order fulfillment and timely service.
   
6. Compliance:Adhere to all relevant health and safety regulations, including food handling and sanitation standards.
   Follow kitchen policies and procedures set by the restaurant management.
   Participate in training sessions to stay updated on new recipes, cooking techniques, and safety protocols.

Requirments & Qualifications:

• Proven experience as a cook in a Korean cuisine restaurant or similar establishment.
• Knowledge of Korean cooking techniques, ingredients, and flavors.
• Ability to follow recipes accurately and consistently.
• Strong attention to detail and commitment to maintaining high food quality.
• Excellent teamwork and communication skills.
• Ability to work efficiently in a fast-paced environment.
• Understanding of food safety and sanitation regulations.
• Culinary degree or relevant certification is a plus.
• Willing to work overtime and on weekends and public holidays.

Benefits:-

• A Minimum Salary of $2900
• No F&B experience required
• Positions such as Operation Management Trainee, Management Trainee etc
• Job interviews will be arranged
• Structured On-the-Job Training (OJT) provided by the employer
• Candidates with Back of the House (Kitchen) experience may apply to convert their career to Front of the House (Services)
• Candidate should not have related Front of the House (Services) experience within the last 10 years

Job Descriptions:

• Ensure and maintain all inventories are in order/sufficient.
• Assist Restaurant Manager in overseeing daily operation
• Gain knowledge of the company and make essential decisions when necessary
• Ensure the efficiency of Restaurant operation is properly maintained
• Responsible for planning weekly/monthly schedule of manpower
• Liaise with superiors and top management when necessary
• Generate reports and present them to top management
• Perform practical problem-solving skills when necessary
• High energy and a strong passion for delighting customers
• Strong management skills with the ability to lead and motivate a team
• Candidates are required to work on shifts, weekends, and public holidays
• Willingness to stand, and work long shifts of up to 10 hours is required for this position

Note: Applicants will be contacted for a phone interview

Under Der Linden

A modern European Cuisine restaurant inspired by the medieval German lyrical poet Walther von der Vogelweide, Under Der Linden imbues love, romance and an innovative approach to modern European Cuisine.

Job Duties

· Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times

· Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items

· Comply with all Company policies and procedures to ensure that all statutory regulations complied

· Establish performance and development goals for team members.

· Assist Head Chef in ordering stocks to maintain inventory at all times

· Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.

· Promote teamwork and quality service through daily communication and coordination with other departments

· Working closely with other Chefs of all levels

· Perform other duties as directed by management / stakeholders

· Cook and maintain kitchen Standard Operating Procedures (SOPs)

Job Requirements

· At least 2 years of experience in the similar industry

· Motivated (Leadership), result-oriented(result-driven) and a fast learner

· Balancing skill in cost management

· Innovative in curating new dishes

· Positive attitude in interacting with both guests and staff

Job Scope

· To be overall responsible for the coffeeshop operation aspects including general maintenance, work area cleanliness and safety.

· Ensure licenses are always valid

· Reviewing staffs’ performance

· Manage team schedules to the needs of the business

· Managing schedule planning

· Build and maintain good working relationship with the tenants

· Need to onsite to ensure operations are moving smoothly

· Training and briefing staffs on workplace safety and certain job scopes

· Responsible with all outlet sales report and update

· Provide daily, weekly and monthly performance reports for management to review

Job Requirement

· Need to have at least 6 years of experience working in a managing kitchen

· Able to work on weekend shift

· Resilient & ability to perform under pressure excellent communications & interpersonal skill

· Have integrity and reliable to handle issues

Immediate Vacancies

Working Days:

Monday-Friday

5days Work Week

Off Days On Saturday, Sunday And Public Holiday.

Working Hours:

09:00am-03:00pm 6 Working Hours Only.

Meals Are Provided.

Salary For Full Timers:

$1700-$2000 Per Month

Salary For Part Timers:

$12 to $14 per hour

Training Will Be Provided

Opening Positions:

Service Crew, Cashier, Kitchen Assistant and Outlet Supervisor

Working Locations:

CIMB Plaza@Raffles

Hong Leong@Raffles

Internation Plaza@Tanjong Pagar

Republic Plaza@Raffles

87 @Pasir Panjang

All Our Outlets Are Just 3-5mins Walk from MRT.

Prepare and cook food items on placed orders

• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment

Job Description

•Familiar with the cooking of Chinese cuisine eg. Chinese or hot pot etc.

• Prepare raw materials/ingredients for cooking

• Cook food in accordance with the specified recipes and apply different methods of cooking

• Dish out, replenish food during peak time.

• Ensure cooking area and cooking equipment are kept clean and dry after each meal; and etc

• Mentor new culinary staff, Supervise Commis Chef

• Other duties that Company deem relevant may also be assigned

•Attractive compensation for the right candidate.

Job Responsibilities

Delivery of either computer goods/utensils/food

Assist in inventory stock count

Supporting in documentation

In charge of EOS collections

Driving around different parts of Singapore

Assist in packaging and rearranging of stocks/boxes

To perform any other ad hoc duties as and when being required

Job Requirements

Good time management

At least 2 years of relevant field

Strong sense of responsibility

Either a Class 3 or 4 license

Job Duties:

• Comply to the operating hours, allocated shift and duty roster defined by the company
• Comply to the hygiene standards, safety rules and regulations of the company
• Ensure all assigned duties are completed and within the cleanliness and timeliness requirements of the company
• Provide assistance to Cook to do daily preparation of dishes and ingredients, packing and dishing of all meals
• Ensure F&B store items are replenished after daily operations
• Provide assistance to F&B store in the packing of dry food rations
• Inform Supervisor if there are any damaged and faulty equipment, broken crockery wares, cutlery or items.
• Undertake any other duties assigned by the F&B Manager or Senior Production Chef

Requirements

• Preferably N level education (or equivalent) and above
• 1-2 year’s relevant experience is preferred
• Physically fit
• Basic English literacy is required (reading of menu)

1. Responsible for cooking and preparing food according to SOP.
2. Maintain food safety, quality, and hygiene standards.
3. Ensure kitchen cleanliness and safety.
4. Clean food preparation areas and equipment.
5. Perform additional tasks as assigned.

Job Requirements:

1. Work efficiently in a fast-paced environment.
2. Prior kitchen experience is preferred.
3. Self-motivated, and disciplined, with good interpersonal and organizational skills.
4. Available to work shifts, weekends, and public holidays.

Immediate availability or a short notice period is preferred.

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 5 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.
• Fluent in Japanese language as need to liase with Japan Franchisor

Job Responsibilities

· Assist Chef in the daily opening and closing duties of the outlet

· Report to Chef on any employees' related matters

· 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

· 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 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

· Assist Outlet Manager in ensuring daily opening and closing duties in the outlet are properly executed

· Overseeing outlet operations and maintaining its operational smoothness

· Maintain high productivity, quality, and customer service standards

· Respond efficiently and accurately to customer feedback

· Recruiting & hiring of restaurant staff

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

· Responsible for employee's performance and discipline

· Responsible for achieving target sales and profit levels

· Liaise with Central Kitchen and external suppliers for ordering

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

· Backend duties: Sales report, stock takes, scheduling etc

· Ensuring safety, cleanliness and sanitation standards are adhered to by all staff

of the restaurant

· Handle any other duties assigned by Outlet Manager

Job Requirements

· Minimum GCE O-Level or ITE qualifications

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

· Positive attitude with ability to influence and lead a team

· With F&B experience is an asset but not essential

· Pleasant and cheerful personality, energetic and team player

· Provide friendly and professional service to customers

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

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

· Possess WSQ Food & Hygiene Certificate

Job Duties

· 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

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· 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

Job Responsibilities

• 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

• Backend duties: stock takes, scheduling etc

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

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 5 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.
• Fluent in Japanese language as need to liase with Japan Franchisor

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 Description

• Baking of Famous Amos products
• Wrap hampers and gift sets
• Order batters and drygoods
• Daily cash handling
• Cashiering (use Point of Sale (POS) Cash Register System)
• Housekeeping
• Oversee all aspects of daily operations of the outlet
• Ensures compliance with the company’s policies and procedures
• Responsible for full staffing of the outlet
• Supervise and lead the team
• Ensure that all staff are properly oriented and trained
• Maintenance of outlet and equipment
• Ensure a high quality product and service
• Hiring and Training of staff
• Rostering and planning of staff
• Monthly reporting
• Achieve sales targets
• Inventory control
• Communicate updates from Head Office

Requirements

• Degree/Diploma in related field
• Minimum 3 year working experience in a supervisory role in F&B or Retail operations
• Possess leadership skills
• Good communication skills
• Sales driven and customer oriented
• Able to work on rotating shift

Job Title

FOOD & BEVERAGE OUTLET SUPERVIOSR

Job Description & Requirements

- Responsibility on duties

- Monitor adherence to regulations

- Oversee kitchen Operations

- Coordinate Food and Beverage Options

- Monitor and ensure completion of orders, administer all maintenance projects plus communicate with engineering staff for all repairs

- Manage Food and Beverage Inventory

Brief description of the Restaurant

One of the japanese traditional floavor.Niigata-born SHOYU Ramen has been carried since its foundation in 1967. Uncompromisingly produced SHOYU soup is made of combination of6 hours stewed clear soup stock which is made of mixture of vegetables,whole chicken,tonkotsu and some other ingredients and 2 different kinds of dried sardine imported from japan. Enjoy the ultimate SHOYU Ramen with Niigata’s original flavorful fish stock.

Now we are looking for new members!

Job Descriptions

#Responsibilitu and Duties

• Attend to customer needs & requests in a pleasant manner
• Serving, taking orders & clearing tables
• Provide good customer service
• Promote menu items
• Ad-hoc duties as assigned
• Restaurant Daily Closing duties
• Cashiering duties
• Be able to handle your assigned table of customers confidently

#Other Info

• Rotating shifts, include weekends / public holidays
• No experience required as training provided
• Able to work in any outlet or other locations in the future
• Applicant with relevant F&B experience will gain an advantage
• Meals provided
• 2 rotating shifts (Morning & Noon)

Job Requirements

• 1 year of Working in F&B industry experience
• Operational skills

Benefits

• Annual leave starting from 10 days/year
• Staff meal
• Medical, etc.
• Near MRT stations

Working hours

• 5.5 work days/week

• Complete tasks assigned by the Manager accurately and efficiently.
• Responsible for opening and closing.
• Ensure smooth daily operations with compliance to hygiene and safety standards.
• Manage duties such as stock take, administration and training.
• Assist in handling cash flow and cashier.
• Serving food and beverage with pleasant and efficient service to customers.
• Suggest and recommend menu choice to customers.

Requirements:

• Degree/ Diploma in Business Studies / Hospitality / Culinary or related studies.
• Preferably with F&B experience.
• Take pride in customer service and able to perform in a team.
• Able to lead, manage and motivate the team.
• Willingness to work in a fast pace environment, weekend and public holiday.
• Able to work 6 working days per week.
• Customer service oriented and able to communicate with all level.

Interested candidates, kindly send in your detailed resume with a recent photo in Ms Words format.

We regret that only short listed candidates will be notified.

Uni Recruit (Singapore) Pte Ltd / EA Lic: 17C8871