Total 1,443 Manager level F&B / Tourism / Hospitality job vacancies

The Head Chef is a vital part of the leadership team and is in charge of overseeing the overall direction and strategy of the restaurant's culinary offerings. In addition to taking a hands-on approach to effective resource coordination in the kitchen, he or she possesses the ability to inspire, motivate, and harness the team's culinary expertise and skills. The ability to think outside the box, the willingness to explore the unexplored territory, and the ability to set a good example for others.

Reporting to the General Manager, the Head Chef is expected to:

• Develop and uphold a cutting-edge culinary strategy that reflects a potential role to play in putting the plans into action quickly, profitably, and effectively.

• Develop, implement, and evaluate new menu options that are consistent with The Foreign Project brand concept to keep the menu exciting for all patrons and to encourage high levels of guest satisfaction and favorable reviews of the customers' culinary offerings.

• Keep up with new culinary innovations and is responsible for making decisions regarding the menu, including but not limited to, menu items, pricing, flavors, and cuisine characteristics, and presentation.

• Find ways to streamline and improve the current menu items and products. Develop a plan for the time and work required to implement new menu items, and give the regular leadership feedback to increase revenue and profit.

• Collaboration is required to ensure the smooth coordination and successful implementation of all cross-functional goals and deadlines.

• In charge of overseeing all kitchen operations and making sure that standards for food safety, hygiene, and food preparation are always upheld.

• Develop a comprehensive cost management strategy for market list products and daily inventories. To maximize profits while maintaining The Foreign Project's brand standards and/or customer expectations, ensure proper and efficient expense management and cost controls.

• Capable of engaging in confident interactions with the media and visitors to promote the brand, its ideas, and the food served at each individual restaurant.

• The development of the culinary team and The Foreign Project Group will be fueled by strong leadership, mentoring, and coaching.

Sales Manager

We are looking for a high-performing Sales Manager to help us meet our customer acquisition and revenue growth targets by keeping our company competitive and innovative. You will be responsible for maximizing our sales team potential, crafting sales plans and justifying those to plans to the upper management.

Sales Manager Responsibilities

• Achieve growth and hit sales targets by successfully managing the sales team

• Design and implement a strategic business plan that expands company’s customer base and ensure it’s strong presence

• Own recruiting, objectives setting, coaching and performance monitoring of sales representatives

• Build and promote strong, long-lasting customer relationships by partnering with them and understanding their needs

• Implementing new sales plans

• Present sales, revenue and expenses reports and realistic forecasts to the management team

• Identify emerging markets and market shifts while being fully aware of new products and competition status

• Identifying opportunities and strategies to increase sales.

• Perform any other duties assigned by the director.

Sales Manager Requirements and skills

• BS/MS degree in business administration or a related field

• Successful previous experience as a sales representative or sales manager, consistently meeting or exceeding targets

• Committed to continuous education through workshops, seminars and conferences

• Demonstrated ability to communicate, present and influence credibly and effectively at all levels of the organization

• Proven ability to drive the sales process from plan to close

• Strong business sense and industry expertise

• Excellent mentoring, coaching and people management skills Knowledge of data analysis and report writing.

• The ability to understand and follow company policies and procedures.

• The ability to work under pressure.

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

Job Description & Requirements

Job Summary

We are seeking a motivated and friendly Restaurant Manager to lead daily operations, enhance customer experience, and drive business growth through effective team management, creative menu development, and strategic marketing initiatives.

Responsibilities

• Develop and implement employee work schedules to optimize staffing and operational efficiency
• Manage procurement by ordering supplies and ingredients from suppliers to ensure inventory availability
• Process and reconcile supplier invoices to maintain accurate financial records
• Prepare and analyze daily sales and expense summaries to inform business decisions
• Foster a welcoming and positive atmosphere to build strong relationships with customers and staff
• Lead the creation of innovative and appealing menu items to attract and retain customers
• Execute social media and marketing campaigns to promote the restaurant and increase brand visibility

Preferred competencies and qualifications

• Experience in the food and beverage industry to support operational and customer service excellence
• Proficiency in using social media platforms for promotional activities
• Creative mindset with a passion for food and customer service

We are seeking a highly experienced and strategic Operations Manager to lead and oversee the day-to-day operations of Group. The ideal candidate will be responsible for driving operational efficiency, ensuring excellence in service and food quality, managing budgets, and leading a team to achieve business goals.

Key Responsibilities:

Operational

• Oversee daily restaurant operations, ensuring smooth service, food quality, and adherence to company standards.
• Develop and implement operational strategies to enhance efficiency, customer experience, and profitability across all restaurant outlets.
• Establish and maintain SOPs for service operations, as well as SFA compliance.
• Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards
• Manage and develop supplier relationships and to ensure consistent pricing and quality of purchases across the Group
• Regularly review customer feedback and market trends to improve offerings and service standards.
• Oversee new restaurant openings, expansion projects, and renovations.
• Identify and deal with issues which may cause cross cultural conflict or misunderstanding.

Sales and Performance

• Lead and manage restaurant managers and support teams to ensure consistent performance and growth.
• Monitor financial performance, including revenue, costs, labour, and inventory, to optimize profitability.
• Work closely with our marketing team to drive sales and customer engagement.
• Plan, develop and grow the food & beverage team through leadership, mentorship and coaching to fuel the growth of the team.

Key Requirements

• Minimum Bachelor’s degree in Hospitality, Business, or a related field (or equivalent experience).
• Minimum of 5-7 years of experience in restaurant operations, with at least 3 years in a senior leadership role.
• Proven ability to manage multiple restaurant locations and concepts successfully.
• Strong experience in budgeting, P&L management, and cost control.
• Excellent leadership, communication, and problem-solving skills.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Experience in working with premium and high-volume restaurant concepts preferred.
• Deep understanding of F&B industry trends, customer preferences, and operational best practices.
• Ability to thrive in a fast-paced, dynamic environment and drive continuous improvement.

What We Offer:

• Competitive salary and performance-based bonuses.
• Opportunities for career growth within a fast-expanding restaurant group.
• A dynamic and collaborative work culture.
• Staff dining privileges

If you are a results-driven operations leader passionate about the restaurant industry, we would love to hear from you. Apply now and be part of our exciting growth journey!

Job scopes:

· Ensure the smooth daily operation of the banquet department as well as all banquet bar services

· Meet clients for specific rooms and functions

· Responsible for daily operation by managing on the floor

· Review all banquet event orders to ensure proper set-ups are in place and correct

· Responsible for critically assessing procedures, policies, and methods of operation and alter them where necessary

· Responsible for the financial success of the department by monitoring productivity, revenues and costs

· Ensure all financial reporting is maintained and accurate (billing, payroll, etc.)

· Responsible for building relationships with the Conference Services Department to ensure that a common vision in direction is shared and our customer's expectations are exceeded.

· Responsible for building relationships with other Food & Beverage departments to ensure that all resources are being equally shared and that the entire division operates as a team

· Responsible for ensuring that all equipment, fixtures, and furniture of the department are kept in good supply and in the best repair possible

· Maintain and ensure that all function information is kept up to date with respect to all changes and/or revisions

· Participate in the budgeting process of the department by establishing clear and precise priorities for operational expenditures

· Actively develop and maintain a safety culture within the department and ensure departmental adherence to and awareness of workplace safety standards

· Contribute to a positive work environment and ensure all concerns are communicated to Banquet Management in timely fashion

· Coach and train the Banquet leadership team in all aspects of the department, monitoring their development and providing critical feedback and performance reviews

Requirements:

· Minimum 3 years in banquet operations management

· Experience in a high volume, quality focused establishment is preferred

· Attention to cleanliness and safety

Company Overview

GUILIN GARDEN RESTAURANT PTE. LTD.

Job Summary

You will partner with hiring managers to identify staffing needs and lead HR initiatives including policy implementation, compensation management, employee relations, welfare, HRIS, and training coordination to support organizational growth.

Responsibilities

• Collaborate with hiring managers to define hiring needs, candidate profiles, and job requirements to support effective recruitment
• Implement and monitor HR policies to maintain compliance and relevance across the organization
• Manage compensation and benefits administration to ensure competitive and fair employee remuneration
• Oversee employee relations and welfare programs to foster a positive and supportive work environment
• Administer HR Information Systems (HRIS) to maintain accurate employee data and streamline HR processes
• Source, coordinate, and arrange training programs to enhance employee skills and development
• Assist in formulating HR policies and design programs that support HR management and development objectives
• Perform additional HR duties as assigned by management to meet organizational needs

PREFERABLE THE CANDIDATES WORKED AT F&B COMPANY BEFORE.

- Prepare ingredients, including chopping and washing vegetables.
-Maintain a clean and hygienic kitchen,
-paying attention to cleaning hard-to-reach areas.
-Good Attitude to work as a team in the kitchen
-Leading, training, and motivating kitchen staff, scheduling shifts
-Ordering supplies, managing inventory, managing budgets, and calculating food costs to ensure profitability.

Company Overview

GUILIN GARDEN RESTAURANT PTE. LTD. operates in the F&B industry, managing multiple outlets with a focus on quality and efficient business operations.

Job Summary

We are seeking an experienced Office Manager to lead HQ office operations for a group of about 20 F&B outlets, managing payroll, work permits, HR administration, and supporting overall business functions.

Responsibilities

• Manage payroll processing to ensure accurate and timely salary disbursements across all outlets
• Oversee work permit application processes to maintain compliance with regulatory requirements
• Administer general HR functions including employee records and documentation management
• Utilize accounting systems to support payroll and financial record accuracy
• Coordinate daily HQ office operations to maintain smooth workflow and support business activities
• Collaborate with outlet teams to align HQ support with operational needs and business goals

 Job Description

• Reporting to the Area Manager, your responsibilities include but are not limited to:
• Direct and manage the restaurant according to company SOPs and regulatory requirements
• Mentor and supervise service staff on food handling, service conduct, and compliance to standards
• Advise on operational needs and service consistency
• Manage the restaurant according to budget with responsibility in creating and executing plans to sustain profitability
• Monitor sales and provide monthly sales reports with recommendations for business reviews with management
• Handle customers’ complaints and operational issues
• Other work scope as required by business needs

Job Requirements

• Strong operational experience in Japanese dining concepts
• Good track record in driving sales and turning around business performance
• Good stakeholder management skills, as the outlet is located within HQ and will require regular liaison with many of our internal office stakeholders
• Basic liquor knowledge would be beneficial
• Someone energetic, proactive and with a positive attitude
• Diploma in F&B, Supply Chain, or related courses
• Experience working in the F&B industry with at least 3 years in a supervisory role
• Possess good knowledge of WSHA, HACCP & MUIS regulations
• Hands-on with good problem-solving skills relating to F&B operations and customer issues
• Ability to foster positive working relationships
• Basic computer literacy

Interested candidates, do submit your resume in MSWord or contact 62251232

This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”).

e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives.

By applying for this role, you consent to Recruit Haus’ PDPA and e2i’s PDPA.

Responsibilities:

1. Supervise and coordinate assigned shift; conduct daily pre-operation meeting with staffs on duties

2. Conduct On-the-Job Training (OJT) to employees including the proper and safe manner of routine cleaning using equipment & machinery

3. Ensure all daily and periodic cleaning works are carried out as per schedule

4. Attend to complaints and ensure customers' satisfaction

5. Check on staff punctuality and discipline

6. Any other duties assigned by Superiors and Clients

Requirements:

1. Able to work midnight shift

2. Able to work OT including weekends and public holidays.

3. Able to work in islandwide locations, and able to go to multiple locations daily.

4. Excellent customer service skills and able to interact well with clients

5. At least 1 year’s experience in similar role in cleaning sector

The Hotel Manager is responsible for overseeing the day-to-day operations of the hotel and ensuring all departments operate efficiently, profitably, and in line with brand standards. This role supports the General Manager in driving operational excellence, guest satisfaction, financial performance, talent development, and strategic execution.

The Hotel Manager acts as the key operational leader of the property, ensuring a seamless guest experience while maximizing revenue opportunities and maintaining service excellence consistent with Accor and Pullman brand expectations.

1. Operational Leadership

• Oversee daily hotel operations across Rooms Division, Food & Beverage, Culinary, Engineering, Security, and other operating departments.
• Ensure all departments deliver service standards aligned with Pullman brand expectations.
• Drive operational efficiency, service consistency, and interdepartmental collaboration.
• Conduct regular operational meetings, briefings, and daily walkabouts.
• Ensure smooth handling of VIP arrivals, group movements, events, and peak occupancy periods.

2. Guest Experience & Brand Standards

• Champion guest satisfaction and service excellence across all touchpoints.
• Monitor guest feedback, online reputation scores, and quality audits.
• Resolve escalated guest complaints promptly and professionally.
• Maintain brand standards, presentation, cleanliness, ambiance, and service culture throughout the hotel.

3. Financial Performance

• Support preparation and execution of annual budgets, forecasts, and business plans.
• Drive revenue growth through rooms, F&B, meetings, events, and ancillary income streams.
• Control departmental costs, labor productivity, and operating expenses.
• Monitor key performance indicators such as ADR, RevPAR, GOP, payroll ratio, and departmental profitability.

4. People Leadership

• Lead, coach, and develop Heads of Department and management teams.
• Build a high-performance culture focused on accountability and engagement.
• Support talent succession planning, learning initiatives, and internal promotions.
• Ensure compliance with labor laws, company policies, and employee relations practices.

5. Sales, Marketing & Commercial Support

• Collaborate with Sales & Marketing teams to maximize occupancy, events, and market share.
• Support key client relationships, government, corporate, and travel trade partnerships.
• Participate in revenue strategy meetings and promotional initiatives.

6. Safety, Compliance & Risk Management

• Ensure full compliance with health, safety, hygiene, fire life safety, and statutory requirements.
• Oversee crisis management readiness, emergency procedures, and security standards.
• Ensure hotel licenses, audits, and certifications remain current.

7. Community & Ownership Relations

• Represent the hotel professionally with guests, business partners, authorities, and the local community.
• Support ownership objectives and management company performance expectations.

Job Title: Kitchen Crew / Kitchen Training Manager
Company: Tai Er (酸菜鱼)
Salary Range: $3250 - $3360
Working Hours: 6 Days Work Week

Job Overview

We are looking for passionate and dedicated individuals to join our kitchen team as Kitchen Crew or Kitchen Training Manager. You will play a key role in ensuring food quality, kitchen efficiency, and adherence to operational standards. For the Training Manager role, you will also be responsible for developing and coaching team members to uphold Tai Er’s culinary excellence.

Key Responsibilities

Kitchen Crew:

• Prepare and cook menu items according to company recipes and standards
• Ensure food quality, consistency, and presentation meet brand expectations
• Maintain cleanliness and hygiene standards in the kitchen
• Assist with food preparation, stock management, and inventory control
• Follow food safety and sanitation guidelines at all times
• Support team members to ensure smooth daily operations

Kitchen Training Manager:

• Oversee kitchen operations and ensure compliance with SOPs
• Train, mentor, and develop kitchen staff to maintain high performance
• Conduct onboarding and continuous training programs
• Monitor food quality, consistency, and kitchen efficiency
• Work closely with management to improve operational processes
• Ensure strict adherence to food safety and hygiene regulations

Requirements

• Relevant experience in F&B or kitchen operations preferred
• For Training Manager: prior supervisory or training experience preferred
• Strong teamwork and communication skills
• Ability to work in a fast-paced environment
• Willingness to work shifts, weekends, and public holidays
• Positive attitude and eagerness to learn
• No Experience, welcome to apply!

What We Offer

• Competitive salary
• Career progression opportunities
• Comprehensive training and development programs
• Staff meals and medical benefits
• Fun, Dynamic and supportive work environment

Join Our Team at MYMCA's Hospitality Department!

Are you passionate about delivering exceptional service and creating memorable experiences?

We are looking for an experienced and people-focused Restaurant Manager to oversee the daily operations of our restaurant and all-day-dining cafe.

This role is at the heart of creating an exceptional dining experience - managing service standards, driving operational excellence, and nurturing a welcoming environment for both guesets and staff.

You will work closely with our culinary team, including persons with special needs, to ensure smooth coordination between front-and back-of-house, while fostering a culture of inclusivity, teamwork and continuous improvement.

Qualifications & Experiences

• Diploma or Degree in Hospitality Management, Business Administration, Culinary Arts, or a related field.
• Minimum 5 years of progressive experience in managing restaurant and café operations.
• Food Hygiene Manager Certification (or equivalent) required.
• First Aid Certification and WSQ training in Inclusive Employment (preferred).
• Strong leadership, communication, and people management skills.
• Fluency in English; knowledge of other languages is advantageous
• Proven leadership experience in standalone cafés or restaurants, with operational and strategic capabilities.
• Strong expertise in managing both hotel all-day dining and café operations.
• Demonstrated success in setting up new dining operations from concept to launch.
• Experience managing diverse teams and fostering inclusive employment, particularly with PWDs.
• In-depth knowledge of F&B health, safety, and hygiene regulations.
• Excellent stakeholder management skills
• Flexible and adaptable to evolving operational needs.

Responsibilities

• Lead the end-to-end operations of the restaurant and café, ensuring smooth service and high operational standards.
• Develop and implement SOPs for quality, hygiene, safety, and customer service, complying with regulatory requirements.
• Collaborate with culinary teams to maintain menu quality, innovation, and consistency.
• Monitor revenues and costs, and implement strategies to achieve financial targets.
• Analyse sales data, customer feedback, and industry trends to make informed operational improvements.
• Ensure a high standard of customer service, creating memorable and inclusive dining experiences.
• Handle guest feedback and resolve operational issues promptly and professionally.
• Build a welcoming and accessible environment for all guests, including those with special needs.
• Recruit, train, and lead a diverse team including employees with disabilities, promoting an inclusive and supportive culture.
• Foster a positive, guest-centric work environment that motivates and empowers team members

Key Responsibilities

• Oversee daily operations, ensuring high efficiency, service quality and compliance with SOPs.
• Plan and manage effective staff rosters for all stalls, balancing manpower optimization and operational needs.
• Maintain team discipline, provide clear guidance and uphold performance standards.
• Act as a firm yet fair leader who makes tough decisions when necessary and confidently says “No” when required to uphold company standards, policies, and business interests, while fostering a collaborative and team-oriented work environment.
• Work closely with HR, Marketing, Finance and other departments to ensure aligned operational goals.
• Monitor KPIs, conduct regular outlet audits and implement continuous improvement initiatives.
• Ensure adherence to all regulatory requirements including food safety, hygiene and manpower policies.
• Support hiring, training and development of frontline staff.
• Prepare and analyse operational reports using Excel and other MS Office tools.
• Champion the use of digital systems including POS and HRIS platforms (experience with Infotech is a plus).
• Willingness to work on rotating shifts, including weekends and Public Holidays.
• Open to discussing specific shift arrangements during the interview.

Requirements

• At least 5 years of proven relevant working experience as an Operations Manager in the F&B industry.
• A proven track record in managing multiple outlets and driving operational success.
• Demonstrated ability in staff roster management, ensuring optimal manpower allocation and cost control.
• Strong leadership, communication and decision-making skills.
• Firm yet approachable, able to enforce standards while maintaining a collaborative team environment.
• Proficient in Microsoft Excel, email and other MS Office applications; IT-savvy and adaptable to new systems.
• Familiar with HRIS systems (Infotech experience is a plus).
• Bilingual in English and Chinese, to effectively communicate with Chinese-speaking employees.

• Operational needs include weekends and holidays; working patterns can be discussed during the interview.

• Self-motivated and results-driven, able to work independently with minimal supervision.
• A team player with the ability to collaborate with various departments.
• Strong network for talent acquisition and capable of identifying and engaging potential tenants.

Our Client, one of the leading and reputable organization in Singapore is inviting qualified candidates to fill the position as Senior Manager / Manager (Hospitality)

They are located at Central – easily accessible via various modes of transport.

Benefits Summary

• Basic Up $8000 + AWS + Bonuses

• Stable Career Opportunity 

Responsibilities

• Lead and support the hospitality team to provide excellent service.

• Manage hospitality operations and ensure smooth service in dining and housekeeping.

• Work with the care teams to plan menus and manage food services.

• Control costs while keeping service quality high.

• Ensure all teams follow service standards and SOPs with good attention to detail.

• Handle service issues quickly and professionally to improve the overall experience.

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Interested candidates kindly click the APPLY NOW button

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