Total 29,529 F&B / Tourism / Hospitality job vacancies

Job Title: Operations Manager ($4.500-$5.500)

Job Type: Full-time

Job Summary:

We are seeking an experienced and dynamic in Operations Manager to oversee the daily operations of multiple hotels within our portfolio. The ideal candidate will ensure that each property operates smoothly, maintains high standards of service, and achieves financial goals. This role requires strong leadership, effective communication, and a passion for delivering exceptional guest experiences.

Key Responsibilities:

• Oversee the day-to-day operations of multiple hotels within the cluster.
• Develop and implement operational strategies to enhance efficiency and guest satisfaction.
• Ensure compliance with all health, safety, and regulatory requirements.
• Monitor and manage budgets, ensuring financial targets are met or exceeded.
• Collaborate with department heads to ensure seamless operation across all hotel functions.
• Lead and mentor hotel management teams, fostering a culture of excellence.
• Analyse operational performance and implement improvements as needed.
• Coordinate with sales and marketing teams to drive occupancy and revenue.
• Address and resolve guest complaints in a timely and professional manner.
• Conduct regular site visits to ensure high standards are maintained across all properties.

Qualifications and requirements

• Proven experience in hotel operations management, preferably within a cluster or multi-property role.
• Minimum of 5 years of experience in hotel operations management, preferably within a cluster or multi-property role.
• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Excellent communication and interpersonal skills.
• Ability to make strategic decisions and manage multiple priorities under pressure.
• Familiarity with health, safety, and regulatory requirements in the hospitality industry.
• Strong problem-solving abilities and attention to detail.
• Strong leadership and team management skills.
• Ability to work under pressure and manage multiple priorities.
• Commitment to delivering high-quality guest service.

Benefits:

• Competitive salary and performance-based bonuses.
• Opportunities for professional growth and career advancement.
• Employee discounts on hotel stays and services.

Write in to us with your latest resume, expected salary and attach a recent photograph to [email protected]

We regret that only short-listed candidates will be notified.

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Job Title: Director of Operations ($6000-$8000)

Job Type: Full-time

Job Summary:

We are looking for an accomplished and strategic Group Operations Director to lead and manage the operations of all hotels within our group. This pivotal role is responsible for ensuring the highest standards of service, operational efficiency, and profitability across all properties. The ideal candidate will have a strong background in hospitality management, exceptional leadership skills, and a proven track record of driving business success at a multi-property level.

Key Responsibilities:

• Strategic Leadership: Develop and implement the overall operational strategy for the hotel group, aligning with the company’s vision, mission, and financial objectives.
• Operational Oversight: Oversee and coordinate the operations of all hotels in the group, ensuring consistency in service standards, guest experience, and operational procedures.
• Performance Management: Monitor and analyse the performance of each hotel, identifying areas for improvement and driving initiatives to enhance profitability and operational efficiency.
• Budget and Financial Management: Work closely with the finance team to develop and manage budgets, ensuring that all hotels meet or exceed their financial targets.
• Talent Development: Lead, mentor, and develop hotel General Managers and their teams, fostering a culture of excellence, accountability, and continuous improvement.
• Compliance and Standards: Ensure all properties comply with health, safety, regulatory, and brand standards, conducting regular audits and implementing corrective actions where necessary.
• Expansion and Growth: Collaborate with the executive team on business development opportunities, including the acquisition or development of new properties within the group.
• Crisis Management: Lead the group’s response to operational crises, ensuring that all properties are prepared for and can effectively manage emergencies or unexpected challenges.

Requirements:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field; an MBA is preferred.
• Minimum of 5 years of senior leadership experience in hotel operations, with a track record of success at the regional or group level.
• Extensive knowledge of hotel management systems, financial management, and operational best practices.
• Proven ability to lead large teams, manage multiple properties, and drive business success.
• Exceptional strategic thinking, problem-solving, and decision-making skills.
• Strong communication, negotiation, and relationship-building abilities.
• Experience in managing budgets, financial reporting, and achieving financial targets.
• Willingness to travel frequently and manage operations across multiple locations.

Qualifications:

• Proven experience in a senior operations role within a large hotel group or hospitality brand.
• Strong leadership and team management capabilities.
• Deep understanding of the hospitality industry, including trends, challenges, and opportunities.
• Commitment to delivering exceptional guest experiences and driving operational excellence.
• Ability to work effectively in a fast-paced, dynamic environment.

Benefits:

• Competitive salary and executive bonuses.
• Comprehensive health and wellness benefits.
• Opportunities for career advancement within the company.

Write in to us with your latest resume, expected salary and attach a recent photograph to [email protected]

We regret that only short-listed candidates will be notified.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef 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.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Oversee the service of the Bar and maintain overall responsibility for beverage service throughout the Hotel.
• Plan and implement systems to maximize sales and revenue.
• Maintain low wastage levels through good stock management and rotation, accurate recording, training and active monitoring.
• Take responsibility for stock control, including ordering, acceptance, maintenance of stock levels and stock rotation.
• Develop and maintain professional relationships with internal and external customers.
• Ensure the bar area and behind the bar are kept clean and tidy at all times and in accordance to specified standards.
• Ensure all equipment is kept clean and tidy and in good working condition

Requirements:

• At least 2 years of working experience in the related field is required for this position.
• Able to lead and motivate the team.
• Good interpersonal skills.
• Possess Food Hygiene Certificate

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Duties & Responsibilities

1. Lead & supervise the outlet team, delegate work to team members

2. Able to communicate effectively and lead the outlet team members to work collaboratively to achieve the company's objectives.

3. Experienced in both front- service and kitchen operations.

4. Able to handle outlet administrative matters such as timesheet, HR mattes and etc.

5. Capable of collaborating effectively with backend departments.

6. Forward thinking with positive mindset, ability to motivate team members

7. Ability to handle customer feedback in a professional manner

8. Take charge of outlet inventory management and procurement, ensuring sufficient stock levels while minimizing waste.

9. Able in generating reports for sales, inventory, wastage and etc.

10. Assist Service Crew as and when required.

11. Any other duties assigned

Requirements

· Minimum 2 to 3 years’ experience, preferably in food & beverage industry

· Ability to work under pressure and in a fast-paced environment.

· Strong organizational and time management skills.

· Attention to detail and commitment to high quality of customer service.

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Prepare & Cook food in a timely manner
• Able to do Bulk Cooking for 1000 pax or more such as Dum Chicken & Lamb Briyani catering for in shop sales as well as events such as weddings etc
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and 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
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area
• Must Be physically fit, able to work long hours, on weekends and public holiday

Recruitment:

• Manage manpower needs by sourcing, identifying, and selecting suitable candidates that match the hotel's profiles.
• Conduct market surveys and provide labor market insights and trends to enhance recruitment strategies and forecasting (manpower planning).
• Find external candidates to complement the hotel's workforce in compliance with local labor laws.
• Monitor the number of recruits to ensure it aligns with business needs.
• Prepare monthly statistics related to manpower, turnover, etc.

Compensation:

• Ensure that salaries for new hires and promotional adjustments align with approved salary ranges.
• Conduct annual salary and benefits surveys and keep an updated database on compensation packages offered by competitor hotels.
• Oversee and manage the annual performance appraisal process.
• Administer fringe benefits for different staff categories according to HR policies and procedures.
• Gather and compile relevant statistical reports on manpower and labor costs.
• Assist in compiling data for the Human Resource Budget.
• Maintain an efficient HR system to provide timely and updated information to management and departments.

Employee Relations:

• Offer counseling services to help staff perform their jobs more effectively.
• Provide guidance on recruitment, training, development, staff welfare, compensation, and retention.
• Advise Department Heads and Managers on HR matters following policies, procedures, and local laws.
• Assist in creating and updating HR policies and procedures.
• Review existing HR policies and practices and explore the feasibility of standardization.
• Interpret hotel policies to key personnel and ensure strict compliance.
• Approve part-time and overtime requisitions for departments.
• Establish an effective communication system between the hotel and employees.

Industrial Relations:

• Handle all industrial relations issues, including collective bargaining with unions, resolving employee disputes, and conciliating with unions/ministry.
• Conduct Board of Inquiry for disciplinary issues and recommend actions to maintain staff discipline.
• Foster and maintain a positive relationship with the union, liaise with union officials on industrial relations matters, and resolve grievances in line with legal requirements.
• Develop and implement HR and industrial relations policies, guidelines, and practices for the hotel.
• Review employee-related activities to ensure compliance with local legislation, safety regulations, and legal requirements.
• Network with other hotel HR practitioners to stay aligned on salary administration, compensation, and benefits.

Training:

• Work closely with Department Heads to assess training and development needs, maintaining open communication to improve employee skills, attitudes, and knowledge.
• Monitor training expenses to ensure they stay within budget.
• Prepare monthly and yearly reports on training activities.
• Oversee the maintenance of training records and ensure they are updated regularly.

Welfare:

• Promote a healthy work environment through sports and recreational activities.
• Ensure the maintenance of staff facilities to create a motivating environment.
• Oversee the upkeep of the staff cafeteria and ensure the provision of nutritious meals.
• Ensure all notices are displayed on the staff canteen notice board.
• Assist employees with welfare-related matters.
• Manage medical costs and ensure adequate insurance coverage.
• Perform any other duties as assigned by management.

Performance Management:

• Collaborate with department heads to create effective performance reviews and SMART plans to measure individual performance and identify areas for improvement and challenges.

Career Management, Succession Planning & Outplacement:

• Work with top management to:Identify high-potential associates.
  Develop career programs for key employees to support the company’s growth.
  Create programs and timelines to facilitate smooth transitions for employees entering or exiting their positions.

Requirements:

• With Diploma or Higher in related field.
• At least 3+ years of experience in related working experience.
• Well-versed in MS Office Applications.
• Excellent communication skills

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: [email protected];

EA License No.: 13C6305

Registration No.: R23117856

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

1. Delivery and Logistics:

• Plan and follow delivery routes to ensure that orders are delivered on time .
• Double-check orders before delivery and maintain a simple delivery log.
• Safely drive the company vehicle in various weather conditions.
• Handle multiple deliveries and locations.

2. Vehicle Maintenance:

• Perform basic checks on the vehicle, including fuel levels and cleanliness.
• Ensure that the vehicle is in good working order and report any issues for servicing

Job Requirements:

• Valid Class 3 or 4 driver’s license.
• Ability to lift and carry heavy load, and operate a vehicle for extended periods.
• Strong communication skills and a positive attitude.
• Previous experience in delivery or customer service is a plus.
• Familiarity with local streets and landmarks is preferred.
• Able to commence immediately

• MNC
• Permanent Position
• Proven experience in payroll
• Strong knowledge of payroll principles, taxation, and labor laws in Singapore

Our client, a leading quality food provider and wholesale, is looking for suitable talents to join their growing business as HR Specialist.

RESPONSIBILITIES:

1. Payroll Management:

• Manage end-to-end payroll processing, ensuring timely and accurate salary proration, CPF submissions, and statutory payments.
• Ensure accurate bank details and timely submission of bank files; provide payroll GL to finance for reconciliation, file IR21 for foreign resignees and annual IR8A.
• Prepare payroll-related reports for management, government agencies, and auditors.
• Assist in payroll system upgrades and maintain the confidentiality of payroll data.

2. Talent Acquisition & Training:

• Manage full-cycle talent acquisition, including job postings, resume screening, interviews arrangement, reference checks, and onboarding/offboarding.
• Draft and update job descriptions.
• Assist in talent retention strategies.
• Handle work pass applications & renewals and ensure compliance with local regulations.
• Maintain applicant tracking system.
• Implement and execute training plans and conduct trainings as well as post-training evaluations.
• Assist in organizing and coordinating training programs, workshops, and seminars.

3. HR Operations:

• Administer employee lifecycle events (contract renewals, internal transfers, probation, promotions, etc.) and maintain accurate employee records.
• Coordinate onboarding, benefits management (insurance, leaves, claims), and support HR policy implementation.
• Conduct employee engagement initiatives and manage surveys.

4. Administration:

• Support the organization of company events (festivals, anniversaries, team-bonding).
• Assist in preparing reports, presentations, and other administrative tasks.

REQUIREMENTS:

• Diploma in HR/Business Management or equivalent.
• Minimum 2-3 years of experience in payroll processing and HR administration/HR operations.
• Proficient in Infotech payroll software, Microsoft Excel, and related tools.
• Strong knowledge of payroll principles, taxation, and labor laws in Singapore.
• Excellent communication, organizational, and time management skills, with the ability to handle confidential information with discretion.

OTHER INFORMATION:

• Location: North
• Salary: Salary will commensurate according to experience & qualifications.
• The Company strives to achieve employee satisfaction and provides a conducive working environment, attractive incentives, and remuneration to all staff.

HOW TO APPLY:

Interested candidate, please submit your updated resume in MS WORD Format to Florence Pang Rou Jing (R23118044) :

Email – [email protected]

or reach out to your Friendly Consultant, Florence at WhatsApp 8655 6810 (text message only) for a confidential discussion.

Please click “Apply Now” button to submit.

Please indicate the below information in your resume:

• Current & Expected salary

• Reason(s) for leaving

• Availability to commence work

YOUR SUCCESS IS OUR ACHIEVEMENT!

Notice:

We regret that only short-listed candidates will be notified. All applications will be treated with the strictest confidence. By submitting any application or resume to us, you will be deemed to have read & agreed to the terms of our Privacy Policy, and consented to us collecting, using, retaining and disclosing your personal information to prospective employers for their consideration, and for our marketing EDMs which you may opt out by unsubscribing in the mailer. You may refer and access our website at www.achievegroup.asia/privacy-policy/ for more information.

Cessation of Collection of full NRIC Numbers:

In compliance with the Personal Data Protection Act and commitment to protect candidates’ personal data, Achieve Group will cease to collect, process or use full NRIC numbers during our screening and job application process.

Kindly ensure your resumes provided to us does not contain your full NRIC number and full home address during your job application.

• Position Title: Chef De Partie
• Location : Newton
• Working Days : 44hrs per week including weekend and PH
• Salary : $2,500 - $3,600 Gross (Depends on Experience)

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Roles & Responsibilities

* Assist in all preparations as instructed. Clean, cut and trim all the different vegetables, make all the basic sauces and stocks, make all the basic preparations and mise en place as instructed.

* Check all the kitchen equipment to make sure that they are in good working condition, and report to supervisor on any problems. Prepare the necessary work orders to the maintenance department

* Check on the proper storage and adequate temperature for all products to avoid the development and growth of any bacteria.

* Be aware of the danger of contaminated food and the need to proper checking and turnover of the mise en place in the refrigerators. Report to supervisors on any problems arise and take the appropriate actions.

* Assist in collecting all the food from the general storeroom, check that the requisitions are properly filled by the store man, and report to supervisor if any problem arises. Keep the transport food trolley clean, ready and in good order.

* Assist in preparing the finishing work of all dishes of section during the service period, as instructed by supervisor

* Maintain proper cleanliness of the work station at all times clean, sanitize working tools several times a day in accordance with NEA health rules.

* Assist in cleaning the refrigerator, setting up the work station for the day and involving the Stewarding personnel in general cleanliness, sanitation and staff personal cleanliness and hygiene

* Attend any training sessions as instructed by supervisor, and always strive to keep abreast of any new procedures, and regularly work on upgrading general knowledge with the help of supervisor.

* Take notes on new recipes, new procedures, keep learning process going at all times so as to improve professional knowledge

* Maintain a professional and positive attitude towards colleagues and supervisors, and abide by the established house rules and employees hand book and ensure a smooth running of the section/restaurant kitchen

* Keep proper, discipline work practices at all times, check on personal hygiene and cleanliness, clean uniforms etc.

* In charge of supporting Resident Chef / Sous Chef in monthly COGS and ordering of ingredients and ensure all place and done according to reservation.

* Ensure all kitchen staff discipline and adhere to all safety procedure.

Requirements

* With fine dine experience

Roles & Responsibilities

ACCOUNTS CUM ADMIN ASSISTANT

Responsibilities:

Accounts

Collect documents (invoices, receipts & etc) from hotel and ensure documents are complete and accurate.

Follow up with the hotel if there are missing or incomplete documents.

Enter collected documents and their details into accounting system and verify that all information is accurately reflected in the system.

Process vendor invoices, perform matching to ensure proper documentation and prepare payments to vendors

Maintain full set of accounts for hotel (revenue reconciliation, bank reconciliation, AR/AP Ageing report, and etc)

To prepare for monthly accounting journal entries

To ensure proper filing of accounts documentations and supporting documents.

Assist in payroll processing for hotel staff, including calculating hours worked and managing deductions.

Prepare financial reports specific to hotel operations, such as daily revenue summaries

Perform any other accounting/finance duties and responsibilities as and when necessary.

Admin

Keep Track of staffs leave record

Maintain office supply inventories, arrange of courier, scanning and filing of document

Adhoc duties will be assigned

Requirements:

· Minimum ‘Higher Nitec /Dipolma

· Basis accounting knowledge will be added advantage. Prior experience in a similar role within the hospitality industry is highly valued.

· Able to multi task and work efficiently. Strong organisational skills and attention to detail.

· Required skill(s): Microsoft Office

Write in to us with your latest resume, expected salary and attach a recent photograph to [email protected]

We regret that only short-listed candidates will be notified.

· Assist Senior Management in developing standard recipes and techniques for goods preparation and presentation.

· Responsible for the production of Pastry items and R&D of related items.

· Responsible for the development of new menus, recipes, and products seasonally.

· Responsible for the quality, taste of food, and standardization of recipes

· Ensure consistency, high quality and manage food costs down to the component level

· Assist the Senior Management with the coordination and directing of the pastry operation

· Liaise with Senior Management on customer satisfaction to enable continuous improvement

· Supervises the preparation and production of all baked goods

· Supervises day-to-day activities; provides a “Hands-on” approach to training, planning, assigning, and delegating work. Encourages elevated performance, leads by example, and disciplines employees to improve the Pastry Department’s standards of excellence.

· Schedule and coordinate the work of chefs to ensure that food preparation is on time

· Interview, train, supervise, coach, counsel, and discipline all employees in the department

· Receive and check in goods against invoice for quality and quality

· Manage relationships with ingredient suppliers

· Check every single order before packing

· Check quality of material and condition of equipment and devices used for baking

· Ensure kitchen equipment is in good condition and meets all requirements

· Uphold departmental standards of quality and timing for delivery

· Ensure no unauthorized employees/persons enter the food preparation area

· Ordering stock

· Ensure that adequate resources, i.e. manpower, materials, and equipment, are available for the efficient production and presentation of all food items and orders.

· Manage and monitor orders and ensure that there are sufficient products

· Ensure that there is an adequate supply of products, sufficient for any last-minute orders that may arise

Position: Cantonese Cuisine Cook/ Chef

Wokring Days & Hours: 6 days, 10am- 10pm

Salary: $2500- $3500

Location: Boon Keng

Job scope:

• Preparation and cooking of Cantonese dishes
• Take charge of the kitchen and maintain complete control of the kitchen at all times

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

✅SAMUEL SIAW Reg No: R24124745

Job Title: Assistant Hotel Manager ($3000-$4000)

Job Location: Bugis

Job Purpose:

The Assistant Hotel Manager is responsible for supporting the Hotel Manager in overseeing the overall operations of the hotel. This role ensures that all departments work cohesively to deliver exceptional guest experiences while maintaining high standards of service, operational efficiency, and profitability. The Assistant Hotel Manager plays a crucial role in staff management, guest relations, and the continuous improvement of hotel operations.

Key Responsibilities:

• Operational Management:
  • Assist the Operation Manager in overseeing daily operations across of Front Office, Housekeeping and Maintenance.
  • Ensure that all hotel services meet or exceed established quality standards and that operational goals are achieved.
  • Monitor and evaluate the performance of departments, providing guidance and support to ensure efficiency and effectiveness.
• Guest Relations:
  • Maintain a visible presence in the hotel, interacting with guests to ensure satisfaction and addressing any concerns or issues promptly.
  • Oversee guest feedback collection, analyse trends, and implement improvements based on guest insights and managing reviews on various platforms
• Staff Management:
  • Support the recruitment, training, and development of hotel staff, ensuring that all team members are equipped to deliver high-quality service.
  • Foster a positive work environment that promotes teamwork, employee engagement, and professional growth.
  • Conduct regular inspections of hotel facilities and services to ensure cleanliness, safety, and maintenance standards are upheld.
  • Address any operational challenges or guest complaints, working with relevant teams to resolve issues effectively.
• Reporting & Communication:
  • Prepare and submit operational reports to the Hotel Manager, highlighting key performance indicators, guest feedback, and departmental activities.
  • Facilitate communication between departments to ensure seamless coordination and collaboration.
  • Assist in organising and leading management meetings, staff briefings, and other key hotel functions.

Qualifications:

• Education: A diploma or degree in Hospitality Management, Business Administration, or a related field is preferred.
• Experience:
  • Minimum of 5 years of experience in the hotel industry, with at least 2 years in a managerial or supervisory role.
  • Comprehensive knowledge of hotel operations, including Front Office, Housekeeping and Maintenance.
• Skills:
  • Strong leadership and management skills, with the ability to motivate and inspire teams.
  • Excellent problem-solving abilities and attention to detail.
  • Proficiency in hotel management software, financial management tools, and MS Office applications.
  • Strong communication and interpersonal skills, with the ability to interact effectively with guests, staff, and stakeholders.

Working Hours:

Flexible working hours, including weekends, evenings, and public holidays, to meet the operational demands of the hotel.

Write in to us with your latest resume, expected salary and attach a recent photograph to [email protected]

We regret that only short-listed candidates will be notified.

Job Title: Director of Operations ($6000-$8000)

Job Type: Full-time

Job Summary:

We are looking for an accomplished and strategic Group Operations Director to lead and manage the operations of all hotels within our group. This pivotal role is responsible for ensuring the highest standards of service, operational efficiency, and profitability across all properties. The ideal candidate will have a strong background in hospitality management, exceptional leadership skills, and a proven track record of driving business success at a multi-property level.

Key Responsibilities:

• Strategic Leadership: Develop and implement the overall operational strategy for the hotel group, aligning with the company’s vision, mission, and financial objectives.
• Operational Oversight: Oversee and coordinate the operations of all hotels in the group, ensuring consistency in service standards, guest experience, and operational procedures.
• Performance Management: Monitor and analyse the performance of each hotel, identifying areas for improvement and driving initiatives to enhance profitability and operational efficiency.
• Budget and Financial Management: Work closely with the finance team to develop and manage budgets, ensuring that all hotels meet or exceed their financial targets.
• Talent Development: Lead, mentor, and develop hotel General Managers and their teams, fostering a culture of excellence, accountability, and continuous improvement.
• Compliance and Standards: Ensure all properties comply with health, safety, regulatory, and brand standards, conducting regular audits and implementing corrective actions where necessary.
• Expansion and Growth: Collaborate with the executive team on business development opportunities, including the acquisition or development of new properties within the group.
• Crisis Management: Lead the group’s response to operational crises, ensuring that all properties are prepared for and can effectively manage emergencies or unexpected challenges.

Requirements:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field; an MBA is preferred.
• Minimum of 5 years of senior leadership experience in hotel operations, with a track record of success at the regional or group level.
• Extensive knowledge of hotel management systems, financial management, and operational best practices.
• Proven ability to lead large teams, manage multiple properties, and drive business success.
• Exceptional strategic thinking, problem-solving, and decision-making skills.
• Strong communication, negotiation, and relationship-building abilities.
• Experience in managing budgets, financial reporting, and achieving financial targets.
• Willingness to travel frequently and manage operations across multiple locations.

Qualifications:

• Proven experience in a senior operations role within a large hotel group or hospitality brand.
• Strong leadership and team management capabilities.
• Deep understanding of the hospitality industry, including trends, challenges, and opportunities.
• Commitment to delivering exceptional guest experiences and driving operational excellence.
• Ability to work effectively in a fast-paced, dynamic environment.

Benefits:

• Competitive salary and executive bonuses.
• Comprehensive health and wellness benefits.
• Opportunities for career advancement within the company.

Write in to us with your latest resume, expected salary and attach a recent photograph to [email protected]

We regret that only short-listed candidates will be notified.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef 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.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Chef De Partie

Salary: $2,800-$3,800
Location: Katong / Bukit Timah / Purvis

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Position Title: Assistant Outlet Manager

Location : Various location

Working Days : 44hrs per week including weekend and PH

Salary : $2,650 - $3,100 Gross (Depends on Experience)

Roles & Responsibilities

• To ensure the efficiency and smooth operations of the outlet; handle and resolve all operational issues and activities.
• To display a hands-on approach at all times to unite staff and guide them to ensure compliance with all food and beverage promotions, Company SOP including POS operations and cash handling practices, statutory and regulatory requirements.
• To optimize use of given resources, especially on labour and F&B costing matters including maintaining of inventory and keeping wastages to a bare minimum.
• To be responsible for the performance of all boutique; achieve the outlet daily sales and up-sell sales targets set by the Operations Manager.
• To lead, supervise and motive the team to achieve the set targets, customer satisfaction and operations excellence.
• To constantly monitor the daily sales and assist the Outlet Manager/
• Senior Outlet Manager to come up with prompt corrective action plan(s) to increase sales in order to meet the budgeted targets should the sales fall below the budgeted amount, and to ensure that the plan(s) is properly executed in the boutique.
• To counsel, resolve conflict, handle grievance and take disciplinary action as and when deemed fit.
• To consistently give and receive feedback constructively.
• To consistently review the work performance and identify the strengths and weaknesses of all subordinates so as to appropriately recommend for monthly performance appraisal, confirmation, promotion and/or annual appraisal

Interested applicants may choose to apply / Contact me your updated resume for our consultant to find you a suitable oppurtunities

Contact Number : +65 90839650

LIM JUN SHENG Reg No: R22104301

The Supreme HR Advisory Pte Ltd EA No: 14c7279

• Responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning workspaces throughout the day to follow health and safety guidelines.
• Serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, will be involved in cooking specialty dishes.
• Ensures the kitchen is orderly and to prepare and arrange food. Maintaining supplies & being cost-effective, and keeping the cooking area clean and organized. Include cleaning the kitchen area, washing dishes and utensils and ensuring kicthen has everything required to run efficiently.
• Good attitude, attention to detail, fast-paced decision making, motivational & hardworking.

We offer:

• 5 Days Work Week (Including Sat, Sun & PH)
• FHC Sponsored
• Attractive Salary Package
• Variable Bonus
• Medical Benefits
• Staff Discount
• Staff Meal Allowances
• Great Career Progression

Responsibilities:

• Greet and serve walk-in guests with your warm and friendly smile
• Promote boutique specialties and offers recommendations
• Handle payment graciously to our guests
• Handle restaurant set-up, cleaning duties, table setting and etc for our next dining guest
• Make sure the hygiene is in excellent condition
• Any other appropriate duties and responsibilities as assigned by the Superior
• Able to commit to Weekends and Public Holidays

- Location(s): CBD area, Esplanade MRT, Downtown MRT
- Working Days: 6 days/week
- Working Hours: 11am to 11pm (2 hours break)

Responsibilities
- Involvement of culinary operations in selected cuisine restaurants
- Execution of new menus with Head Chef & Directors
- Preparation of daily operations & mise en place
- Adhere to compliances with food hygiene standards and operating procedures
- Adhere to attendance and discipline levels against duty roster and schedule

Requirements
- Passionate about food, strong in leadership & able to assist the chef in managing the kitchen
- Food-oriented, dynamic and willing to learn
- At least 1 year experience in the F&B industry; experienced candidates will be considered for senior positions
- Experience will be considered for senior positions (CDP, JR SOUS, SOUS CHEF)
- Good communication skills in both English/Mandarin
- Good interpersonal skills
- 18 years and above
- Able to work independently and as a team

Benefits
Product Trainings | Incentives & Allowance | Annual Leave | Medical Benefits | Dental Benefits | Staff meals

We look forward to working with you!

- Location(s): CBD area, Esplanade MRT, Downtown MRT
- Working Days: 6 days/week
- Working Hours: 11am to 11pm (2 hours break)

Responsibilities & Requirements
- Assist the team in menu planning, inventory management, and ordering supplies.
- Ensure consistency in the food preparation and presentation.
- Maintain a clean and hygienic kitchen environment, adhering to all food safety and sanitation guidelines.
- Assist in managing stock levels, ensuring adequate supply without overstocking.
- Ability to stay calm under pressure and solve issues quickly and effectively.
- Able to work in a fast-paced environment.

Benefits
Product Trainings | Incentives & Allowance | Annual Leave | Medical Benefits | Dental Benefits | Staff meals

We look forward to working with you!

Responsibilities:

• Prepare, cook, and present a wide range of Indian dishes, ensuring consistent quality across all menu items.
• Assist in menu planning, focusing on introducing innovative Indian dishes while maintaining authenticity.
• Oversee inventory management, ensuring the availability of essential Indian spices and ingredients.
• Ensure compliance with food safety and hygiene standards, maintaining a clean and organized kitchen.
• Guide and mentor junior staff, sharing expertise in Indian culinary techniques.
• Support kitchen operations and collaborate with the Executive and Sous Chefs to meet daily service requirements.

Requirements:

• Professional Certificate/NITEC in Culinary Arts or related field.
• 1-2 years of experience in Indian cuisine.
• Strong communication skills and teamwork ability.
• Passion for Indian culinary traditions and innovative dish creation.

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

Tay Shiong Luan | EA Personnel No.: R23115166