Total 29,534 F&B / Tourism / Hospitality job vacancies in singapore

Job Responsibilities

• Support the Outlet Manager in the daily operations of the event services department, adhering to the hotel's established policies and controls.
• Supervise the restaurant’s day-to-day activities to ensure smooth and efficient operations.
• Ensure that the outlet brand values and standards are consistently met while achieving profitability goals.
• Assist in overseeing all aspects of the guest dining experience, including quality control, staff management, inventory management, and customer service.
• Coordinate with the kitchen and service staff to ensure timely and accurate order delivery.
• Aid the Outlet Manager in training Captains and Junior Captains to maintain high standards.

Job Requirements

• Minimum 2- year experience in an Food & Beverage establishment.
• Guest oriented and patience.
• Candidates with experience in Hotel Food & Beverage operations will have an added advantage.
• Pleasant disposition with good interpersonal skills.
• Possess with Food Hygiene certificate.
• Able to work in a fast-paced environment.

Job Descriptions

• Prepare the store (front-of-house and back-of house) for business operations.
• Assist to run Shift and to ensure the following practices are carried out in your store.
• Performing station functions in Service/Kitchen area.
• Handle cleaning of dining and kitchen area.
• Carry out stewarding duties.
• Perform cashiering duties.
• Handle customer queries.
• Ensure compliance to food safety, hygiene and sanitation standards.

Job Requirements

• Secondary school education
• Working experience is not required.
• Service-oriented with a pleasant disposition.
• Ability to work in a fast-paced environment.

Working Hours

• 5.5 days, 44 hrs, Shift hours 9am - 6pm, 2pm - 11pm

Job Descriptions

• Handle food and beverage preparation.
• Maintain and upkeep kitchen equipment.
• Handle cleaning of dining area, kitchen and storage area.
• Carry out stewarding duties (in the absence of a dishwasher).
• Ensure compliance to food safety, hygiene and sanitation standards according to statutory guidelines.
• Ensure that policies and standard operating procedures are strictly adhered to

Job Requirements

• 1 year of experience

Benefits

• Meal Allowance approximate $300 per month
• City stores - about $200 per month
• Paid on work days

Working Hours

• 5.5 days, 44 hrs, Shift hours 9am - 6pm, 2pm - 11pm

Main Duties and Responsibilities

We are seeking a detail-oriented individual to join us as our Hotel Inventory Officer for the Resort. To incumbent will oversee the Resort’s storage facilities and be responsible for the issuance of inventory in the Resort.

Key Responsibilities

Inventory Management:

• Oversee the daily operations of the storeroom, including the receipt, inspection, storage, and distribution of supplies and equipment. In performing this role, the incumbent is to maintain accurate records of inventory levels.

Receiving Goods:

• Manage the receipt of goods from suppliers, ensuring that all inventories are inspected for quality and accuracy. The Hotel Inventory Officer will ensure that all received items tallies with purchase orders and delivery notes.

Inventory Management:

• Ensure proper storage of inventories to prevent damage or spoilage. Organize stock in an orderly and systematic manner to facilitate easy access and efficient retrieval.

Inventory Control:

• Conduct regular inventory counts to monitor stock levels and identify any discrepancies.
• Report any shortages, overages, or damage to management and take actions as needed.

Job Requirements

• Higher NITEC, NITEC or any equivalent professional qualification
• 1 – 3 years of experience in storekeeping or inventory management, preferably in a luxury hotel or resort setting.
• Strong time management and organizational skills.
• Familiar with inventory management systems.
• Able to lift and carry heavy items as this role is physically demanding.

Main Duties and Responsibilities

The Banquet Manager is responsible for managing all aspects of the Resort’s banquet and event operations. This includes ensuring the seamless execution of functions, maintaining high standards of service and providing a memorable experience for our guests.

Key Responsibilities

• Event Planning and Coordination: Collaborate with our Sales Team to plan and organize events, including weddings, corporate meetings, and other events. In performing this role, the incumbent will coordinate with other departments to ensure a seamless execution of the event, as well as other aspects of the event.
• Operational Oversight: Manage the setup and breakdown of banquet spaces, ensuring adherence to layout and design specifications. Ensure that all equipment, linens, and supplies are in good condition and ready for use.
• People Management: Supervise and train banquet staff, including servers, bartenders, and setup crews. The incumbent will also assign tasks and responsibilities to staff members to ensure efficient service and event execution.

Job Requirements

• Diploma in Hospitality / Food and Beverage Services or an equivalent professional qualification in a related field
• 4 to 6 years’ experience in a similar capacity, preferably in a property of similar standing
• Strong leadership and organizational skills, coupled with excellent interpersonal and communication skills to interact with guests and staff.

Job Responsibilities

• Ensures accuracy in cashiering duties, operates the P.O.S. machine, and handles cash efficiently.
• Keeps retail shelves fully stocked and replenished.
• Provides product knowledge and assists guests with gift selections.
• Identifies and communicates merchandising opportunities to management.
• Assists with monthly inventory stock takes.
• Supports the execution and maintenance of all visual displays in the shop.
• Ensure accuracy of order confirmations and invoices from suppliers.
• Coordinate with the manager to verify retail prices and ensure alignment.
• Track and follow up with suppliers to ensure timely deliveries.
• Address issues by liaising with suppliers and stores.
• Monitor stock levels of key items, manage weekly replenishments, and follow up with re-orders as needed.

Job Requirements

• At least 1 year of relevant experience in the retail industry.
• Proficient in Microsoft Excel and Office.
• Strong sense of urgency, with the ability to multitask and adapt to changing needs.
• Excellent communication and interpersonal skills, with a willingness to learn.
• Able to work independently, effectively, and reliably.

Job Highlights

5 Days Work Week

Medical & Dental benefits

Dynamic and Vibrant Working Environment

Summary

We are seeking a highly experienced and results-oriented Regulatory Team Lead to join our dynamic team. The ideal candidate should have a strong background in food, chemical, microbiology, nutrition, and hygiene regulations, with a proven track record of success in managing and leading a team of regulatory professionals. You will be responsible for developing and implementing regulatory strategies, ensuring compliance with all applicable laws and regulations, and providing expert guidance to our cross-functional teams.

Responsibilities

• Develop and implement regulatory strategies to ensure compliance with all applicable laws and regulations.
• Stay up-to-date on changes in regulatory requirements and translate them into actionable steps for the organization.
• Lead and manage a team of regulatory professionals, providing them with training, coaching, and mentorship.
• Preparation and submission of post-market surveillance reports.
• Conduct risk assessments and identify potential regulatory compliance issues.
• Represent the company in interactions with regulatory agencies.
• Manage and maintain regulatory documentation and records.

Requirements

• Bachelor's degree or higher in a relevant field, such as Food Science, Chemistry, Microbiology, or Nutrition.
• At least 5 years of experience in food regulatory affairs management (preferably expertise in AMER or EMEA region)
• Proven track record of success in leading and managing a team of regulatory professionals.
• Excellent communication and interpersonal skills.
• Ability to work independently and as part of a team.
• Able to communicate and write in Chinese.
• Only Singaporeans may apply.

Qualified or interested candidates, please click "Apply" & send your updated resume stating the following:-

1. Reason for leaving past and present employment

2. Current/ last drawn salaries

3. Expected Salary

4. Date of availability and/or Notice Period

Main Duties and Responsibilities:

• Prepare raw materials/ingredients for cooking

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

• Dish out, replenish food during meal time, serving and out-ration

• To collect food samples after each meal

• Clean cooking area and cooking equipment after each meal meals; and etc

• Load; unload and delivery of food items (cooked and raw materials/ingredients)

• Other duties that Company deem relevant may also be assigned.

Job Requirement:

• Experience working in central/commercial kitchen setting

• Valid certification in Basic Food Hygiene

1. OPERATION PERFORMANCE
❖ To ensure that standard recipes are followed and understood through personal involvement and all the food prepared and served is in accordance with the standards set by the Company.
❖ To ensure a high standard of cleanliness throughout their designated station kitchen including store and cool rooms while ensuring a safe working environment in the kitchen to prevent unnecessary accidents
❖ To check the standard of prepared food and properly supervise their station so as to achieve a high standard of quality of food.
❖ To check station for all storeroom requisitions and kitchen transfers.
❖ To check on quality of food received as per the market list and to store items as per the designated specifications.
❖ To control and minimize wastage of food by adopting the following steps:
o Maintain a minimum inventory of food & to achieve budgeted food cost.
o Utilization of food surplus without affecting quality; and guest experience.
o Portion control.
❖ To suggest ideas for set-ups and displays. Responsible for new & theme event buffet set up.
❖ To discuss the daily operations of the kitchen with the Chefs and cooks.
❖ To have timely follow-ups on all matters pertaining to their station.
❖ To perform duties common to all supervisors and any other duties as may be assigned by the management.

2. LEARNING & DEVELOPMENT AND PEOPLE MANAGEMENT
❖ To train junior chefs on mise en place, recipes, special menus, food promotions,etc.
❖ To discuss, as and when it is necessary, daily activities with the sous chefs and head chef.
❖ To attend all relevant trainings as required.
❖ To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
❖ To develop and maintain communications between the Sous Chef and other subordinates.

1. OPERATION PERFORMANCE

Provide strategic support and assistance to the Operations Manager and Assistant Operations Manager on the following key administrative functions:

❖ Monitoring outlet performance on social media on a daily basis and implement ongoing strategy to maintain desired review and rating.

✓ Facebook, Google and TripAdvisor 4.5

❖ Populate and analyses guests’ feedback to identify and strategize room for improvement.

❖ Analyses daily sales performance to identify under performance area and presents improvement strategies.

❖ Prepares information to disseminate to team during daily pre-service briefing in terms of performance report, guests’ feedback, product knowledge and any relevant matters towards improvement of service.

❖ Follow up with respective team members assigned to stock control, HR matters, FFE on any pending or outstanding matters to be resolved.

❖ Ensure end of shift Daily Sales Reporting and cashier reconciliation are done and reported accurately in line with company policies and procedures.

❖ Ensure sufficient security personnel are scheduled to meet day-to-day demand and in compliance with legal requirement. (NIGHT BUSINESS)

❖ Be updated with relevant licences and any form of contracts to ensure they are valid and in compliance with respective legislation or agreement. (NIGHT BUSINESS)

2. LEARNING AND DEVELOPMENT

❖ Coordinate closely with HR on OJT for all new employee following the 1-Group Training Outline.

❖ Develop, monitor and schedule OJTs in compliance with HR policies and procedures for all staff to ensure that they are equipped with the necessary tools, skills and knowledge relevant to the outlet productivity and efficiency needs.

❖ Regularly monitor and conduct training needs analysis of staff to identify improvement needed for their personal development towards achieving company’s objectives.

❖ View training as on-going practice, develop weekly and monthly training plan.

3. PEOPLE MANAGEMENT

❖ Display the suitable management/leadership style that would nurtures healthy workplace relationship and sense of belonging.

❖ Be the outlet’s ambassador in promoting open discussion, collective leadership and equal opportunity among all staff.

❖ Ensure that all staff are kept updated on new company’s policy & procedures and briefed on the company’s vision & mission.

❖ Disputes, disciplinary actions and performance management are conducted fairly, timely and unbiased in compliance with HR standard operating procedures, policies and procedures.

❖ Monitor staff scheduling and maintain labour cost as per budget.

❖ Participating in HR recruitment processes in accordance to stipulated policies and procedures.

❖ Ensure team members entitlements and benefits are up to date with HR department and relevant claims are attended to promptly.

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❖ Accountable for submission and accuracy of staff timesheet to avoid dispute.

❖ Arrange 1:1

4. EVENT MANAGEMENT

❖ Working closely with event team on monitoring event conversation rates meet desired target. Continuously review all enquiries, providing support in ensuring event enquiries are attended.

❖ Attend personally or assigns a 2IC manager to attend the EO meeting and ensure timely operational plans and necessary liaison are made in expediting the event’s requirements.

❖ Coordinate with Senior Team Members on manpower requirement and arrangements.

❖ Conduct personally or assign a 2IC manager for the pre event briefing with Event Coordinator and event’s client to ensure all requirements are met to client’s satisfaction (BIBOL).

❖ Conduct pre event briefing with team members on event’s requirements, special requests, service sequence etc

5. SALES & MARKETING PLANNING AND STRATEGY

❖ Work closely with marketing team to develop plans and strategy to drive revenue, footfall and increase brand awareness which are align with the Group Vision Mission, Business Vision Mission, VPC, USP and Brand Pillars managing both Offline & Online Business.

❖ Ensure that marketing team update social media presence and all comments and feedbacks are responded timely and accordingly, in a professional manner.

❖ Coordinating with marketing team to ensure that all promotional aspects or materials are accurate and posted respectively within timeline.

❖ Disseminate information and mechanics on marketing drives with team members to ensure operational follow ups are executed.

6. FINANCIAL MANAGEMENT

❖ Prepares daily and monthly revenue targets to be submitted to finance department.

❖ Ensure sales transactions are carried out in accordance to company’s policies and procedures.

❖ Follow up with assigned team member to ensure cash/sales reconciliation at end of day is performed per standard operating procedures and in compliance with finance department policies and procedures.

❖ Daily Sales Target spreadsheet and Daily Sales Report are updated and filled up respectively before sending to the respective DSR forwarders list

❖ Ensure that the Cost of Goods are monitored and maintained accordingly through authorized procurements, submission of invoices to Finance and updating of Eatec.

❖ Generate Product Mix daily, weekly or monthly where deemed necessary to monitor discrepancies and analyse items sales performance.

❖ Responsible for accurate configuration of Agilisys.

❖ Approve and review business petty cash claims.

7. REPAIR & MAINTENANCE

❖ Conduct periodical checks on the entire venue and its surrounding, create a snag list of FF&E items requiring repair or maintenance.

❖ Ensure proper maintenance of all the system which includes and not limited to Agilisys, Av & Sound, Projectors.

❖ Responsible for acquiring quotation for approval by Direct Report on items needing repair or maintenance.

❖ Inspect and identify areas that are not in compliance with prevailing health and safety legislations and necessary immediate action is taken to rectify.

Job Descriptions

# Supervision & Leadership:

• Oversee and coordinate the activities of service staff.
• Train, mentor, and provide feedback to service crew members to maintain high performance levels.
• Assist in recruiting, onboarding, and evaluating team members.
• Lead by example in demonstrating proper service techniques and upholding service standards.

# Customer Service:

• Ensure that all customers are greeted warmly and receive prompt, courteous service.
• Resolve customer complaints and inquiries in a professional manner.
• Monitor customer satisfaction and provide suggestions for service improvements.

# Operations Management:

• Manage daily operations, including opening and closing procedures.
• Monitor cleanliness and upkeep of service areas, ensuring compliance with health and safety regulations.
• Assist in managing inventory, ordering supplies, and maintaining stock levels.
• Oversee cashiering, ensuring proper handling of cash and transactions.

# Staff Scheduling & Time Management:

• Create and manage work schedules to ensure adequate staffing levels during peak times.
• Track staff attendance and ensure efficient use of resources.

# Quality Control:

• Monitor the quality of food, beverages, and service to ensure they meet the establishment's standards.
• Collaborate with kitchen staff to ensure timely and accurate food preparation and delivery

Job Requirements

• Proven experience as a Service Crew Leader or Supervisor in the F&B industry.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Ability to handle customer complaints and resolve issues calmly and professionally.
• Good organizational skills and attention to detail.
• Proficiency in POS systems and basic computer skills.
• Flexibility to work in shifts, including evenings, weekends, and holidays.

Benefits

• There is No AWS but Bonus
• Meal allowance $8 per day. Medical coverage.

Working Hours

• Split Shift / 6 days a week. 10.30am - 2.30pm, 5.30pm - 10.30pm.

Job Duties and Responsibilities:

· Lead operation team in frontline to provide each customer with a wonderful dining experience.

· Be Din Tai Fung brand ambassador, upholding our brand philosophy and company values by demonstrating excellent customer service and maintaining good customer relationships

· Engage with customers through checking on their dining experience, making recommendations and gathering feedback to provide service enhancement to customer

· Handle and resolving guest enquires and feedback (In Outlet, Phone, Feedback Form and Email) promptly

· Initiate and handle the post feedback investigation process and propose preventive actions

· Preparation of Customer Care Memos

· Other duties involve assisting the outlets in charge of operation matters

Requirements:

· Able to work in a fast paced and customer focused environment

· Able to work under pressure and keep to deadlines given

· Able to function efficiently in a team setting and also independently

· Able to resolve customers issues promptly and to customers’ satisfaction

· Good interpersonal, communication, writing and listening skills

· Meticulous

· Proactive to perform job duties and assignment

• Able to prepare chinese dishes, chinese northen foods
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Provide assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items

JOB DESCRIPTION

• Greet customers.
• Answer customers' questions.
• Look for stock requested by customers.
• Keep the stock room organized.
• Pack shelves neatly.
• Create attractive displays.
• Elevate customer complaints to the manager.

JOB REQUIREMENTS

• Excellent customer service skills.
• Friendly disposition.
• Flexible work hours.
• Ability to multitask.
• Ability to remain calm and professional with difficult customers.
• Ability to work well in a team.

Position title : Front Desk

Location: Bugis

Working days : 6 days ; 7:00am -3:00pm / 3:00pm -11:00pm / 11:00pm- -7:00am [ Night shift only 1 month 1-2 times ]

Salary : $ 2,000 - $ 2,600

Responsibilities & Duties :

• Provide all guests with a friendly, accurate and efficient check-in/check-out while following the company's policies and procedures.
• May be tasked to execute room checks, reservation and public area checks etc, as part of the Hotel's effort to offer.
• Staffs more holistic training, towards possible promotion.
• Answering inquiries by guest (email/phone/at the counter) and render reasonable assistance within the expectation of keeping with excellent hospitality standards.
• Cashiering duties and maintain accurate cash float

✅The Supreme HR Advisory Pte Ltd EA No: 14c7279

✅SAMUEL SIAW Reg No: R24124745

Responsibilities include:

• Assist the Senior Sous Chef in managing the kitchens operations
• Ensure consistent food preparation and production
• Cook assigned dishes according to the menu
• Keep kitchen area and equipment clean and sanitized
• Follow food safety regulations set by the company, clients, and government
• Perform any other assigned duties and stay updated on new recipes and work methods

Requirements:

• Have 2-3 years of related work experience
• Able to adapt and work well in a team
• Demonstrate a positive and professional attitude at all times

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Lead and supervise the team which includes inspecting table and work area layouts and settings, ensuring service quality and any other hygiene matters
• Play a pivotal role in making decision on staff termination cases
• Assist the Assistant Restaurant Manager/ Restaurant Manager in carrying out his function of efficiently administering and organizing the restaurant into a profitable center and increasing revenue
• Conduct departmental SOP training for all staff to maintain a consistent best in class service standards and conduct
• Conduct end of probation review for new hires
• In-charge of duty roster, product quality, food cost, staff recruitment.
• Work with Human Resource Department in handling staff grievances and disciplinary issues.
• Attend all meetings and training programs when required.
• Assist in forecasting staff requirements and in scheduling day off, leaves, and overtime requirements
• Lead and motivate staff in achieving sales targets and customer satisfaction
• Involve, prepare pre-service meetings
• Keep the Outlet In-Charge/Manager informed on all items of interest
• Enforce hygiene regulations and upkeep restaurant cleanliness and hygiene standards
• Maintain excellent customer service standards and execution of promotions in outlet.
• Undertake any other related task/duty/assignment that may be given by the Assistant Restaurant Manager/ Restaurant Manager

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

Roles & Responsibilities

A Sales Supervisor plays a critical role in supporting the success of an organization. They are the leader in coordinating the day-to-day activities of the sales representatives and ensuring that they are meeting their goals. The sales supervisor must work closely with the store manager, general manager, and production manager to communicate changing customer needs. As a liaison between the organization and the customers, the production supervisor must anticipate changing customer needs and design products that meet such needs.

Sales Supervisor Job Responsibilities

· Supervise the activities of the sales team including marketing activities like product activations.

· Assist the line manager to recruit, training, enumerating, and retaining a competent sales team.

· Provide reports to top management like sales reports, lead generation reports, customer complaints reports, and new customers’ on-boarded reports.

· Prepare sales presentations and other sales tools.

· Assist the line managers to ensure adequate client communication, maintain contacts with clients and provide feedback.

· Initiate sales activities, strategies, and sales plans required to build brand visibility.

· Serve as a point of reference to employees in terms of showing great work ethic, habits, personal character, and professional character.

· Develop and maintain accurate records of prospects, leads, pricing, sales activities, and active clients.

· Controlling company marketing expenses to ensure the marketing expenditure is kept within budget.

· Attend trade shows and other marketing events and represent the organization.

· Evaluate the performance of the sales team and seek ways to improve the team’s performance.

· Identify the trends in the market, both current, and future that are likely to affect the performance of the organization.

· Ensure the items are displayed correctly in the malls, supermarkets, and other sales points.

Sales Supervisor Skills/Abilities/Knowledge

· Bachelor’s degree in a business-related course with emphasis on marketing.

· Proven work experience in marketing and achieving set targets.

· Excellent communication skills, both written and verbal communication.

· Ability to lead and motivate a sales team, and put in place measures to retain a great team.

· Excellent selling skills, ability to close deals, and deal with post-purchase anxiety.

· Excellent selling skills, people-oriented, and ability to motivate a team.

· Ability to identify potential areas of growth and identify new business partnership opportunities.

· Strong organization skills and multi-tasking skills.

· The ability to work under pressure.

· Availability to work within opening hours (e.g. evenings, holidays, weekends).

Assistant Supervisor required to manage the day-to-day F&B operations, include supervising & preparing meals according to a prescribed system, preparing ingredients, adhering to the in-store menu, serving guidelines, and following food health and safety procedures.

Working Day: 6 Days

Key responsibility included but not limited to:

• Operate Cashier machine
• To serve customers and take order.
• Packing of cooked food
• Keep track of stock and replenish when stocks are low.
• Ordering of food ingredients.
• Cleaning of stalls and upkeep hygiene
• Required to work on weekends and public holiday.
• Manage staff & scheduling once a month or fortnightly
• Organize preparation work to be completed within the day
• Churn out sales report accordingly to POS data
• Ensure food safety & work safety guidelines
• Able to work independently during preparation hours
• Ensure the food quality standard for dine-in, delivery and take-away (or Pick-up) are consistent and of the highest serving quality.
• Take food orders from customers accurately and with a positive attitude
• Key in customer’s orders into POS
• Good knowledge of the menu, with the ability to make suggestions
• Ensure customer receives their meals and take action to correct any issues
• Rotate with assigned colleagues on cashiering and service
• Collect payments from customer
• Deposit cash into Company’s assigned bank account on alternate days/weekly depending on company policy

Job Position Title: CHEF

Location: ISLAND-WIDE

Working Hours / Shift Arrangment: 5 - 6 days / week | Retail Hours

Meal Provided | Confirmed OT Hours

Salary: UP to $3000

KEY RESPONSIBILITIES:

• Prepare stir-fried dishes in accordance with company standards.
• Prepare ingredients in the back for stir-frying.
• Restock the salad bar counter with prepared items.
• Ensure that all food and sauce portions meet company specifications.
• Maintain cleanliness and hygiene in the kiosk area.

** No prior experience needed

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Alternatively, you may send your application and resume in MS Words format to [email protected]

Please submit your updated resume in MS Words format.

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**We regret to inform that only shortlisted candidates will be notified.

Samuel Poh Chee Wei (Samuel)

Registration Number: R24125066

EA License No: 06C2859 (MCI Career Services Pte Ltd)