Total 6,592 Others level F&B / Tourism / Hospitality job vacancies

Position Summary:
The Restaurant Supervisor plays a pivotal role in supporting the Restaurant Manager in daily outlet operations to ensure consistent service excellence, team alignment, and compliance with safety and quality standards. This role involves leading by example, mentoring front-line staff, managing shift responsibilities, and ensuring our brand values are lived and delivered daily.

Key Responsibilities:

• Supervise daily Front Of House (FOH) operations ensuring excellent customer service and operational standards.
• Conduct pre-shift briefings to communicate daily goals, promotions, and guest expectations (google reviews).
• Assist in training and onboarding of new FOH staff.
• Monitor food safety, hygiene, and cleanliness standards are upheld.
• Handle customer inquiries and resolve complaints effectively and empathetically.
• Support inventory checks/ ordering and ensure adequate stock for service.
• Perform cash handling duties including end-of-day reconciliation and deposits.
• Enforce adherence to all operational SOPs and brand guidelines.
• Escalate issues to the Restaurant Manager and collaborate on operational improvements.

Requirements:

• Minimum 2 years of experience in a supervisory role within the food & beverage industry.
• Strong interpersonal and communication skills.
• Basic understanding of POS systems and cash handling.
• Ability to lead, train and motivate a team.
• Comfortable to work on weekends, and public holidays.
• Demonstrated commitment to customer satisfaction and team support.

Job Overview

We are seeking a Business Analyst with experience in the Food and Beverage domain to support business-critical systems and operational processes across outlets, central kitchens, supply chain, and corporate functions. This role works closely with operations, finance, and IT teams to translate business needs into practical system enhancements that improve efficiency, accuracy, and service delivery.

The ideal candidate understands F&B workflows, is comfortable working in fast-paced operational environments, and can balance requirements analysis with hands-on validation and delivery support.

Key Responsibilities

Business Analysis and Stakeholder Engagement

• Engage F&B operations, finance, and corporate stakeholders to gather and document business requirements
• Analyze end-to-end F&B processes including POS operations, inventory, procurement, sales reporting, and outlet workflows
• Translate business needs into clear functional specifications, user stories, and acceptance criteria

Systems and Operations Support

• Support F&B systems such as POS, inventory management, procurement, or back-office applications
• Work with IT and vendors to analyze issues, assess impact, and support resolution
• Validate system behavior and data accuracy to ensure alignment with operational requirements

Testing and Delivery

• Prepare test scenarios and support SIT and UAT activities
• Coordinate defect tracking, clarification, and resolution with development teams or vendors
• Support deployment readiness and post go-live stabilization for system changes

Documentation and Continuous Improvement

• Maintain clear documentation including process flows, requirements, and operational procedures
• Identify opportunities to streamline operations through system or process improvements
• Support standardization and best practices across outlets and corporate teams

Requirements

Experience and Skills

• Proven experience as a Business Analyst supporting enterprise or operational systems
• Prior exposure to the Food and Beverage, hospitality, retail, or multi-outlet environments
• Strong understanding of F&B operational processes such as sales, inventory, procurement, and reporting
• Experience working with POS or back-office systems is an advantage
• Familiarity with Agile or SDLC delivery methodologies

Professional Competencies

• Strong analytical and problem-solving skills with attention to operational detail
• Ability to communicate effectively with both business users and technical teams
• Comfortable operating in fast-paced, operationally driven environments
• Structured, delivery-focused mindset with strong ownership

Please send your detailed resume in MS Word format to resume@goldtecHRs.com with

• Education Level
• Working experiences
• Each employment background
• Reason for leaving each employment
• Last drawn salary
• Expected salary
• Date of availability

• Opportunities for Professional Development 
• Reputable Organisation 
• Competitive Remuneration Package

As a Human Resources Manager (Hospitality), you will be responsible for the following duties: 

• Oversee all core HR functions including talent acquisition, staff relations, performance management, total rewards, and HR administration.

• Develop and implement HR policies and processes in line with Singapore employment laws and regulatory requirements.

• Act as a go-to advisor for both leadership and employees on all people-related matters.

• Manage the full hiring process across frontline and corporate roles, from sourcing to onboarding.

• Partner with business leaders to identify manpower planning and build talent retention strategies.

• Handle grievances, disciplinary matters, and conflict resolution to maintain a fair and positive workplace.

• Drive performance review cycles, probation assessments, and individual development planning.

• Manage the full lifecycle of Work Passes, including liaison with MOM and coordination of foreign staff logistics.

• Ensure accurate payroll processing, administer staff benefits, and produce HR reports and manpower analytics.

• Identify training needs, coordinate development programmes, and support succession planning to build organisational capability.

Requirements: 

• Degree or Diploma in Human Resources, Business Administration, Hospitality Management, or equivalent.

• At least 5 years of progressive HR experience, ideally within the hospitality or accommodation sector.

To apply, simply click on the “apply” button in the job advertisement or alternatively, you can send in your resume via email: APPLY@ALLIEDSEARCH.COM.SG
 
We regret to inform that only shortlisted candidates will be notified.
 
ALLIED SEARCH PTE. LTD.
EA LICENSE :        19C9777

At Shangri‑La Singapore, we are a heart‑warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, a tranquil and sincere working environment, work‑life balance, and recognition for your efforts.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, Shangri‑La Singapore is a sophisticated urban retreat for business and leisure travellers. Our 792 luxurious guestrooms and suites span across three distinct wings, including family‑themed rooms supported by dedicated family‑focused amenities.

We are looking for an Assistant Manager, Shophouse to join our team!

Job Responsibilities

• Support the F&B Manager in overseeing daily Shophouse operations to ensure seamless service and high guest satisfaction
• Maintain strong knowledge of food, beverage, menu offerings, and service standards, including seasonal changes
• Ensure compliance with hygiene, food safety, SFSMS, and Fire & Life Safety standards at all times
• Supervise frontline service during operating hours, ensuring consistent service quality and team alignment
• Build rapport with guests, actively gather feedback, and handle guest concerns professionally and promptly
• Assist in planning and executing promotions, menu launches, and seasonal initiatives in collaboration with Culinary and F&B teams
• Monitor inventory levels, requisitions, and breakage while supporting effective cost control practices
• Support staff management including training, coaching, scheduling, and performance monitoring
• Conduct regular checks of front‑ and back‑of‑house areas to ensure cleanliness, readiness, and maintenance standards
• Assist with administrative duties, outlet reporting, SOP updates, and special projects as assigned

Job Requirements

• Diploma or Degree in Hospitality Management, Food & Beverage, or a related field
• At least 5 years of relevant Food & Beverage experience, with supervisory experience preferred
• Strong service orientation with a passion for delivering memorable guest experiences
• Good knowledge of food safety, hygiene, and operational standards
• Proven ability to lead, motivate, and work effectively with a diverse team
• Sound operational and organizational skills with attention to detail
• Ability to work flexible shifts, including weekends and public holidays
• Proficient in spoken and written English; additional languages are an advantage

At Shangri‑La Singapore, we are a heart‑warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, a tranquil and sincere working environment, work‑life balance, and recognition for your efforts.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, Shangri‑La Singapore is a sophisticated urban retreat for business and leisure travellers. Our 792 luxurious guestrooms and suites span across three distinct wings, including family‑themed rooms supported by dedicated family‑focused amenities.

We are looking for a Captain, Shophouse to join our team!

Job Responsibilities

• Deliver warm, attentive, and personalized guest service in line with Shangri‑La brand values  in the day‑to‑day operations of Shophouse
• Handle guest feedback and service recovery professionally and promptly
• Maintain strong knowledge of food, beverage, menu items, and service procedures
• Ensure hygiene, food safety, and workplace safety standards are consistently upheld

Job Requirements

• Certificate or Diploma in Hospitality, Food & Beverage, or a related discipline
• Minimum 1 year of Food & Beverage service experience
• Strong passion for guest service and hospitality excellence
• Good communication and interpersonal skills
• Basic knowledge of food safety, hygiene, and service standards
• Willingness to work flexible hours, including weekends and public holidays

About Us

We are a leading FMCG distributor in Singapore, representing several international food brands with our stronghold in frozen and chilled categories. Our products are available across major grocery retailers and HORECA sector. Join us and be part of a dynamic team driving growth for global brands in the local market.

Role Overview

Reporting to the Trade Marketing Manager, you will play a key role in developing and executing trade marketing strategies to strengthen brand presence and drive sales performance across our distribution channels.

Key Responsibilities

• Develop channel strategies and trade promotions for retail channel and other trade channels to achieve sales objectives and brand presence.
• Monitor competitor activities and market trends.
• Collaborate with Channel Sales Managers to analyse brand performance, identify gaps, and implement corrective measures.
• Track and evaluate the effectiveness of trade promotions and marketing activities.
• Work closely with brand principals on advertising and promotion plans, including budget management.
• Monitor A&P expenses to ensure alignment with budget.
• Partner with Demand Planners to achieve sales forecast accuracy.
• Prepare business review materials for key customers and brand principals, including sales analysis and trade activity reports.
• Coordinate with Channel Sales and Trade Marketing Operations teams to ensure flawless execution of trade plans.

What We’re Looking For

• Creative thinker with strong consumers insight.
• Organized, meticulous and resourceful.
• Excellent communication and interpersonal skills.
• Minimum 2 years of experience in B2C marketing; FMCG experience is a plus.

Job Summary

You will prepare and cook food promptly, adjust recipes to meet customer needs, manage food stock and freshness, ensure kitchen safety and hygiene, and maintain food quality and presentation according to menu standards.

Responsibilities

• Cook food efficiently to meet service timelines
• Modify recipes to accommodate customer dietary requests such as reducing salt or removing dairy
• Monitor food inventory levels and place orders to maintain adequate stock
• Inspect food freshness regularly and discard expired items to ensure safety
• Enforce compliance with health and safety regulations within the kitchen environment
• Perform final quality and presentation checks on finished dishes to meet menu specifications
• Maintain a secure, clean, and safe kitchen area before ending each shift
• Manage multiple tasks calmly and effectively under pressure
• Apply problem-solving skills to resolve kitchen challenges promptly

Required competencies and certifications

• Proven work experience as a Chef or Cook
• Hands-on experience operating various kitchen equipment
• Knowledge of current cooking techniques and recipes
• Familiarity with sanitation regulations
• Ability to work split shifts, weekends, and public holidays

Preferred competencies and qualifications

• Culinary school diploma preferred

Job Summary

Lead restaurant operations to deliver efficient service and a positive guest experience. Support and coach team members, manage inventory and cash transactions, and resolve service disruptions to ensure smooth daily operations.

Responsibilities

• Deliver prompt and efficient service to guests, representing a positive image of yourself and the company
• Complete opening and closing duties accurately and on schedule
• Assist, encourage, and support team members in executing their daily responsibilities
• Monitor restaurant operations including inventory management, food and beverage service quality, cash transactions, complimentary items, and voided payments
• Collaborate with the Operation Manager to deploy team members effectively, manage food and drink flow, sequence service, and resolve service disruptions or guest complaints promptly across all shifts
• Coach and develop new and existing team members by providing constructive performance feedback to enhance their effectiveness
• Monitor staff performance to identify training needs and opportunities for growth
• Respond to guest inquiries and provide informed recommendations
• Perform additional duties as assigned to support restaurant operations

Preferred competencies and qualifications

• Experience managing restaurant operations and leading people for at least 2 years
• Passion for the hospitality and lifestyle industry with a commitment to long-term growth
• Proven ability to develop people’s skills and solve problems positively with a proactive attitude
• Strong time management skills, effective communication, and a collaborative team approach

Job Summary

You will prepare and serve high-quality food for restaurant service, banquets, and special events while maintaining kitchen sanitation, managing supplies, controlling food costs, and collaborating effectively with team members and management.

Responsibilities

• Prepare and serve all restaurant foods, both hot and cold, including banquets and special events, ensuring adherence to quality standards and specifications
• Apply culinary techniques skillfully using solid knowledge of all food products
• Prepare base stocks and soups with consistent quality and understanding
• Restock kitchen supplies and food items regularly to support smooth service operations
• Label and date all products accurately to ensure proper safekeeping and sanitation
• Maintain a clean, safe, and sanitary kitchen environment by meeting all sanitation standards
• Assist chefs in implementing health, safety, and sanitation procedures effectively
• Monitor and reduce food costs and waste through careful management and control
• Rotate food products using the first-in, first-out method to maintain freshness and safety
• Demonstrate solid menu knowledge and ensure attention to detail in plate presentation
• Maintain professionalism in all interactions and tasks within the kitchen and service areas
• Collaborate as a team member by assisting guests and employees with their needs and inquiries
• Communicate clearly and effectively with management, chefs, and service staff to resolve issues and fulfill requests

• To cut and prepare ingredients.
• To manage and come up with work schedule for fellow colleagues.
• To prepare food according to the most hygiene and stringent methods.
• To check, update and order ingredients necessary for use on a daily basis.
• To be fit and willing to work long working hours including weekends and public holidays.

The Coconut Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team incredibly passionate about the potential our industry has in shaping a city, we take great pride in grooming what we hope will be the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers (2017). Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

The Coconut Club is a Singaporean restaurant that celebrates coconut milk as the lifeblood of our cuisine, over our signature Nasi Lemak or sharing plates. With community at its core, The Coconut Club prioritises an inclusive and diverse culture.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Preparing food for service (mise-en-place)
• Cooking menu items
• Cleaning up station and taking care of leftover food
• Handling stock inventory appropriately

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange interviews or assessments.

Job Summary

Manage and coordinate daily operations to enhance workplace efficiency and team performance. Lead employee relations, support recruitment, resolve issues, and maintain strong customer and staff communication.

Responsibilities

• Schedule and coordinate meetings to ensure effective communication and planning
• Conduct employee performance reviews to assess and support staff development
• Build and maintain positive customer relationships to enhance satisfaction and loyalty
• Participate in recruitment and dismissal processes to support workforce management
• Resolve workplace conflicts and issues to maintain a productive environment
• Address employee and customer concerns promptly to ensure smooth operations
• Develop and implement strategies to improve workplace efficiency and achieve goals
• Manage phone correspondence to facilitate clear communication with stakeholders
• Liaise between managers, customers, and employees to coordinate activities and information flow
• Provide clear direction and guidance to staff to support operational objectives
• Troubleshoot POS system issues to minimize downtime and maintain service quality
• Support ongoing learning and development initiatives for team members to enhance skills
• Foster a respectful and inclusive team environment to promote collaboration and engagement

Chef (Spanish cuisine)

5 days work week, 10am-9pm with 2 hours break

Salary: $2700-$2800 + OT + AWS + Incentives + Bonus

Location: Guoco Tower, Tanjong Pagar

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Requirements:

• With cook experience in Spanish cuisine is preferred

Cheong Yeat Long | R25145358

The Supreme HR Advisory Pte Ltd | EA 14C7279