Total 1,525 Manager level F&B / Tourism / Hospitality job vacancies

Job Description:

We are seeking enthusiastic and dedicated Food & Beverage Service Assistant Manager to join our team! In this role, you will provide exceptional service to our guests, ensuring a memorable dining experience. Your attention to detail, positive attitude, and ability to work in a fast-paced environment will contribute to our commitment to excellence.

Key Responsibilities:

• Guest Service: Greet and welcome guests, take orders, and provide menu recommendations. Ensure all guests receive timely and courteous service.
• Order Management: Accurately enter orders into the system, relay them to the kitchen and bar staff, and monitor food and beverage delivery.
• Dining Room Maintenance: Set up and maintain a clean and organized dining area, including tables, chairs, and condiments.
• Knowledge of Menu: Stay informed about menu items, specials, and promotions to effectively assist guests and answer questions.
• Team Collaboration: Work closely with kitchen and bar staff to ensure smooth operations and guest satisfaction.
• Health & Safety Compliance: Adhere to food safety and sanitation standards, ensuring a safe environment for both guests and staff.
• Problem Solving: Address guest concerns or complaints promptly and professionally, escalating issues as needed.
• Staff Management

Qualifications:

• Previous experience in food and beverage service preferred but not required.
• Good communication and interpersonal skills.
• Ability to work well under pressure and in a team environment.
• Independent

Key Responsibilities:

Operational & Service Management:

- Oversee daily food service operations, ensuring smooth workflow and timely service.

- Develop and enforce standard operating procedures (SOPs) for kitchen and service areas.

- Ensure food quality, presentation, and portion control meet company and regulatory standards.

- Monitor and maintain food safety, sanitation, and hygiene compliance (HACCP, FDA, local health codes).

- Manage food preparation and service to optimize speed and efficiency.

Staff Leadership & Training:

- Hire, train, and supervise kitchen and front-of-house staff.

- Schedule and assign shifts to ensure adequate coverage during peak hours.

- Conduct performance evaluations and provide ongoing coaching and feedback.

- Foster a positive work environment that promotes teamwork and efficiency.

Customer Service & Quality Assurance:

- Ensure excellent customer service and handle customer complaints promptly.

- Monitor customer feedback and implement service improvements.

- Work with chefs and service teams to enhance menu offerings and service experiences.

Inventory & Cost Control:

- Oversee food purchasing, inventory management, and stock control to minimize waste and costs.

- Develop budgets and monitor financial performance, including cost control and revenue growth.

- Negotiate supplier contracts and maintain good relationships with vendors.

- Implement portion control and waste reduction strategies.

Compliance & Safety Management:

- Ensure adherence to all food safety, hygiene, and workplace safety regulations.

- Conduct regular health and safety audits and staff training.

- Stay up-to-date with industry regulations and implement necessary changes.

Technology & Process Improvement:

- Utilize POS systems, digital ordering, and inventory management tools.

- Analyze operational data to improve efficiency and service speed.

- Implement innovative food service trends and customer engagement strategies.

Qualifications & Skills:

- Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).

- Proven experience in food service management, restaurant operations, or institutional dining.

- Strong leadership, organizational, and problem-solving skills.

- Knowledge of food safety regulations (HACCP, ISO).

- Excellent communication and interpersonal abilities.

- Ability to work in a fast-paced, high-pressure environment.

- Proficiency in restaurant management software, POS systems, and scheduling tools.

WA resume @ +65 8838 7279.

Job Overview

The Resort General Manager is responsible for the overall leadership, strategic direction, and operational excellence of a resort in the Maldives. This role ensures exceptional guest experiences, drives financial performance, and upholds the brand’s standards while managing all departments of the resort.

Key Responsibilities

1. Operations Management

• Oversee daily resort operations including Rooms, Food & Beverage, Spa, Recreation, and Guest Services
• Ensure seamless service delivery and high standards across all departments
• Maintain property condition, cleanliness, and safety compliance

2. Guest Experience

• Deliver exceptional and personalized guest experiences
• Handle VIP guests, complaints, and service recovery professionally
• Monitor guest satisfaction scores and implement improvements

3. Financial Performance

• Develop and manage annual budgets and forecasts
• Drive revenue growth, profitability, and cost control
• Analyze financial reports and implement strategic actions

4. Leadership & Team Management

• Lead, mentor, and develop department heads and staff
• Foster a positive and high-performance work culture
• Oversee recruitment, training, and employee engagement

5. Sales & Marketing

• Collaborate with Sales & Marketing teams to drive occupancy and brand awareness
• Build relationships with key partners, travel agents, and stakeholders
• Support promotional campaigns and pricing strategies

6. Compliance & Sustainability

• Ensure compliance with local regulations and company policies
• Implement environmental sustainability and conservation initiatives
• Uphold health, safety, and security standards

Requirements

• Bachelor’s Degree in Hospitality Management, Business Administration, or related field
• Minimum 10–15 years of hospitality experience, with at least 3–5 years as a General Manager or Resort Manager in a resort
• Strong leadership, communication, and interpersonal skills
• Proven track record in financial management and revenue growth
• Experience in island resort operations (preferred)
• Ability to work in a remote location and manage multicultural teams

Key Competencies

• Strategic thinking and decision-making
• Guest-centric mindset
• Financial acumen
• Crisis management and problem-solving
• Cultural sensitivity and adaptability

Singapore iconic and homegrown heritage Food Services and Manufacturing company, HarriAnns (www.harrianns.com) is looking for an Area Manager to join our expanding dynamic team. If you are passionate about the food and beverage industry and are serious about advancing your career (while having a bit of fun), we would love to hear from you.

As the Assistant to the Operations Manager, you will support in leading and managing the outlet teams to drive the sales performance of the outlets, ensuring the strategic growth of the business. Additionally, you will assist in overseeing the Operations team to ensure proper management of restaurant operations, as well as operational and manpower planning

Job Highlights

- Salary Up to $4500/mth + Sales Incentives!

- Career Advancement & Opportunities!

- Company Events & Gatherings!

- Fun & Vibrant Environment!

- Running multiple outlets!

JOB DESCRIPTION

Sales

· Lead and motivate restaurant supervisors in achieving sales targets and ensure strict adherence to SOP of food preparation and quality.

· Develop monthly sales targets and monitor sales performance of all outlets.

· Responsible for sales performance of the outlets; Develop plans and strategies to achieve sales targets.

· Responsible for the profitability of the outlets; Manage the manpower, food cost and operating costs to ensure profitability of all outlets.

· Work closely with Marketing on developing marketing strategy and promotions to drive sales.

Operations

· Lead and manage the Operations team to ensure proper management of restaurant operations; day to day operations and man-power planning.

· Lead and ensure that Standard Operating Procedures (SOPs) are adhered to; Review and evaluate SOP regularly to improve efficiency and productivity.

· Liaise with functional departments to ensure on outlets compliance of all related policies, standards, guidelines and regulatory requirements.

· Conduct regular outlet checks to ensure food quality, service and hygiene standards.

· Manage and responsible for inventory management and stock level at all outlets.

· Responsible and ensure that A&P programmes are well-executed in a timely and accurate manner.

· Responsible for maintaining excellent customer service standards; Review staff service standards and provide advice for improvement. Training and development if required.

· Responsible for staff management and staff recruitment; Review staff performance and provide advice for improvement. Review staffing and manpower to ensure adequate staffing to meet operational needs.

· Work closely with HR on recruitment and manpower planning as well as training and development.

· Lead in the investigation of all internal (staff) and external issues and ensure appropriate settlement.

· Responsible for staff retention as well as training and development of staff.

· Other related duties assigned.

Requirements:

· Possess at least a ‘Diploma' in any field.

· Minimum 3 years of relevant management experience in F&B operations

· Possess good knowledge in Food & Beverage industry and Restaurant Operations.

· Good communications, planning and execution skills.

· Team player with ability to lead and motivate the team.

· Excellent analytical and problem-solving skills.

Interested applicants, you may either apply via here or sent an email at hr@harrianns.com.

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Job Description

• Oversee the overall business performance and daily operations of the restaurant, ensuring alignment with company objectives and service standards
• Lead and manage a team of staff across front-of-house and kitchen operations, including hiring, training, performance evaluation, and staff development
• Develop and implement operational strategies to improve efficiency, service quality, and profitability
• Monitor financial performance, including revenue, cost control, budgeting, and profit margins; take corrective actions where necessary
• Analyze sales data and customer trends to drive business growth and optimize menu offerings and pricing strategies
• Ensure compliance with all relevant Singapore regulations, including food safety, hygiene, and workplace safety standards
• Establish and maintain strong customer relationship management practices to enhance customer satisfaction and retention
• Oversee inventory management, procurement planning, and supplier negotiations to ensure cost efficiency and product quality
• Collaborate with senior management on business expansion plans, marketing strategies, and brand positioning
• Implement standard operating procedures (SOPs) and ensure consistent execution across all aspects of restaurant operations

✅ Requirements

• Bachelor’s Degree in Hospitality Management, Business Administration, or a related field
• Minimum 5 years of managerial experience in the F&B or hospitality industry
• Proven track record in managing restaurant operations and achieving business performance targets
• Strong leadership, people management, and decision-making skills
• Solid understanding of financial management, budgeting, and cost control
• Ability to analyze data and translate insights into actionable business strategies
• Excellent communication and interpersonal skills
• Proficient in English (spoken and written); knowledge of Mandarin is an advantage
• Familiarity with POS systems and restaurant management software
• Able to work in a fast-paced and dynamic environment

Job Description & Requirements

Responsibilities:

1. To Oversee daily operation and activity for Hotel department

2. Liase with director on planning and execution of tasks/projects

3. Liase with HR Department for manpowper planning and if required conduct interview.

4. Assist HR & Director to develop and improve KPI’s

5. Act as a communication conduct between management and staff.

6. Resolve conflicts and mediate disputes between employees.

7. Attend to complaints and ensure customers' satisfaction

8. Any other duties assigned by directors

Requirements:

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

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

3. Atleast 2-3 years’s of relevant experience

4. Excellent interpersonal skills

Responsibilities

• Monitor the implementation status of internal audit recommendations by engaging process owners and ensuring timely closure of audit findings.
• Conduct internal control assessments and reviews for assigned projects or business initiatives.
• Maintain and update Group policies, SOPs, and procedure manuals to ensure accuracy and alignment with operational needs before circulation.
• Ensure the organisation adheres to regulatory and statutory requirements, including guidelines set by relevant authorities.
• Lead the Group’s Business Continuity Management initiatives, including reviews, testing, and documentation.
• Oversee the enterprise risk framework, maintain the Group’s risk register, and prepare annual risk reports, including inputs for the Sustainability Report.
• Coordinate and review annual Internal Control Self-Assessment submissions from various business units globally.
• Partner with stakeholders across real estate, hospitality, and investment divisions to strengthen internal controls and promote a robust risk-aware culture.

Requirements:

• Possess at least an Degree in Accountancy/ACCA; CA or CIA certification
• At least 5 years of experience in internal audit, internal controls, risk management, or compliance—ideally within real estate, property development, or hospitality.
• Strong background in Big 4 audit and commercial internal audit or internal controls roles.
• Independent, meticulous, and discreet, with strong initiative, excellent communication skills, and the ability to draft policies and manage risk registers effectively.

Please submit your updated resume in Word format by using the Apply Now Button.
We regret that only shortlisted candidates will be notified.

Email resume to ken.ng@peopleprofilers.com

People Profilers Pte Ltd, 20 Cecil Street, #08-09, PLUS Building, Singapore 049705.
Tel: 6950 9724

http://www.peopleprofilers.com
EA License Number: 02C4944
Registration Number: R1872398

Posting Personnel: Ng Jwee Ken

Ref: 9334RW44

A North Indian Curry and Tandoor Head Chef

leads all kitchen operations, specializing in authentic clay oven (tandoor) techniques, rich gravies, and traditional breads

. Key responsibilities include creating menus, perfecting spice blends/marinades, managing inventory, ensuring strict hygiene standards (e.g., SFA standards), and training staff for consistent, high-quality food output.

Key Responsibilities and Duties

• Culinary Leadership: Develop, create, and execute authentic North Indian/Mughlai menus, focusing on kebabs, tikkas, and rich curries.
• Tandoor Expertise: Expertly operate and maintain tandoor ovens (charcoal or gas), ensuring precise temperature control for cooking meats, fish, and breads (naan, roti).
• Kitchen Operations: Oversee daily, fast-paced kitchen operations, including mise-en-place, inventory management, and food preparation.
• Staff Training: Recruit, train, supervise, and mentor junior chefs, cooks, and kitchen assistants.
• Quality Control: Ensure all food meets high-quality, authentic, and consistent standards before service.
• Food Safety: Enforce strict hygiene, sanitation, and safety regulations.
• Cost Management: Monitor food and labor costs, manage suppliers, and minimize waste.

Required Skills and Experience

• Expertise: Deep knowledge of traditional North Indian cooking techniques, spice blending, and marinated, slow-cooked flavors.
• Experience: Previous experience as a head chef or senior chef specializing in tandoor and curry, often requiring at least 3-5+ years.
• Leadership: Strong team management abilities in a high-pressure, fast-paced environment.
• Operational Proficiency: Experience with inventory management and food cost control.

Hi,

We are hiring a manager for our restaurant

Requirement:
At least 3 year restaurant manager experience in a Chinese Cuisine fine dining restaurant
Experience in hotpot restaurant is a plus but not a must
Experience in planning and executing dinner events or wine pairing events
Able to work on shift
Able to work on weekends
Experience with VIP customer management

Our esteemed client in the Construction industry is seeking a Project Manager to join their dynamic team:

• Employment Type: Permanent
• Position: Project Manager
• Location: Central (Nearest MRT: Mattar)
• Working Hours: 5.5 days, Office Hours
• Salary Package: Up to $12,000 + Bonus

Job Responsibilities:

• Lead project planning and execution, ensuring all activities are accurately prepared and carried out to meet project objectives.
• Serve as the primary point of contact for all project stakeholders, including clients, consultants, regulatory bodies, and subcontractors, to ensure seamless project progression.
• Develop, review, and submit comprehensive project documentation, including detailed programs, schedules, method statements, technical proposals, and risk assessments.
• Conduct regular safety and progress meetings with internal teams, subcontractors, and on-site personnel to maintain high safety and performance standards.

Job Requirements:

• At least a Diploma in Civil Engineering, Construction Management or other related discipline.
• Minimum 5 years of experience working in the construction industry, with experience in handling Residential/ HDB/ Hotel projects.
• Must be capable of leading and managing a project team.
• Able to work in a fast paced environment and under tight deadlines.

Ready to apply? Here’s how:

• Click the APPLY button, or
• Email your resume (in MS Word or PDF format) to adelin@intuitrecruitment.com. Include the job title in your email subject line for prompt processing.

Only shortlisted candidates will be notified.

By submitting your application, you consent to the collection and use of your personal data under Personal Data Protection Act (PDPA).

Adelin Chong | EA Personnel Reg No.: R1875641

Intuit Recruitment Pte Ltd | EA License No.: 25C2793

Job Description & Requirements :

About TaNaKa :

Tanka is a retro-futuristic Pan Asian Social Pub with a nodto Japanese Social Izakaya. An electric and vibrant atmosphere for guest todisappear into whether for business celebrations or socializing with friends orfamily.
If you excel in a fast-paced environment, enjoy being a part of energetic team,and obsessed with providing exceptional guest service then we want you to bepart of our team.

Job Summary:

We are seeking a versatile and charismatic leader to joinour team as a Senior Restaurant Manager. This "hybrid" role is designed fora professional who is equally comfortable managing floor operations, P&L and staff performance. You will be the face of the establishment, ensuring a seamless flow between the bar and the dining area while maintaining world-class service standards.

Responsibilities

• Lead daily front-of-house operations, including opening and closing procedures, to ensure smooth service delivery and operational efficiency
• Supervise and manage front end and kitchen staff scheduling.
• Oversee cash management processes to ensure accuracy and accountability
• Maintain strict inventory control by managing suppliers and conducting monthly stock-takes to minimize wastage and control costs
• Ensure compliance with Singapore’s liquor licensing laws and SFA food hygiene standards to uphold safety and legal requirements
• Handle guest feedback and resolve complaints professionally to enhance customer satisfaction and encourage repeat business
• Drive sales growth by developing and implementing creative promotions, happy hour programs, and upselling strategies
• Monitor daily sales reports and collaborate with ownership to achieve monthly revenue targets and business objectives
• Train, mentor, and develop junior staff to foster a high-performance culture and support team growth
• Apply proficient cocktail techniques and spirit knowledge to support bar operations and enhance guest experience
• Utilize POS systems (e.g., Revel, TabSquare) effectively to manage transactions and operational data

Required competencies and certifications :

• Basic Food Hygiene Certificate (mandatory for compliance with food safety standards)

Preferred competencies and qualifications :

• Minimum 5 years of experience in food and beverage, including at least 2 years in a supervisory or management role
• Knowledge of MOM employment regulations (advantageous for staff management compliance)
• Strong leadership skills demonstrated by managing teams and operations under pressure
• Excellent communication skills in English to ensure clear interaction with staff and guests
• Ability to work split shifts, weekends, and public holidays to meet operational demands
• Additional language skills (advantageous for enhancing guest communication and service)

We’re currently looking for an experienced & self-driven chef to join our team.

Responsibilities includes:

1. Prepare and cook designated items on the menu within specified time
2. Responsible for the preparation of raw materials required for items on the menu
3. Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures
4. Adhere to all statutory food hygiene and sanitation guidelines
5. Ensure regular maintenance of all kitchen equipment, machinery and accessories
6. Ensure all items prepared are done with the same level of quality and consistency
7. Assist in cooking and plating prepared items according to standards in the Kitchen Manual
8. Overseeing stock and ordering supplies
9. Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

1. At least 2 year(s) of working experience in the related field is required for this position
2. Able to commit shift, weekends and public holidays
3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.
4. A team player with a positive attitude
5. Able to work under extreme pressure.
6. Excellent leadership and management
7. Ability to delegate tasks.

The Housekeeping Team Leader is responsible for the daily supervision,coordination, and quality control of Room Attendants to ensure that allguestrooms and public areas are maintained in accordance with hotel policies,brand standards, and service expectations. The role ensures operationalefficiency, high cleanliness standards, and prompt response to guest needs.

Key Responsibilities

1. Supervision & Daily Operations

• Supervise and assign duties to Room Attendants, ensuring efficient task allocation
• Monitor work performance and provide guidance to ensure productivity and quality standards are met
• Assist in staffing deployment based on operational requirements

2. Room Inspection & Quality Control

• Inspect guestrooms, including check-out, stay-over, vacant, pick-up, and Out-of-Order rooms
• Ensure all rooms meet established cleanliness, presentation, and maintenance standards
• Conduct pre-arrival inspections for arrival rooms to ensure readiness
• Follow up on discrepancies and ensure corrective actions are taken promptly

3. Maintenance & Defect Reporting

• Identify and report maintenance defects requiring immediate attention
• Track work orders, ensuring timely follow-up and resolution
• Maintain accurate records of maintenance issues and room status updates

4. Coordination & Communication

• Work closely with Housekeeping Coordinator, Front Office and Engineering
• Ensure all vacant clean and stay-over room statuses are updated at the end of each shift

5. Guest Service & Complaint Handling

• Provide assistance to guests and respond promptly to requests
• Take ownership of guest concerns related to housekeeping and resolve issues efficiently
• Escalate complex issues to the Assistant Housekeeper when necessary
• Ensure guest privacy is respected and procedures for “Do Not Disturb / Privacy” are followed correctly

6. Inventory, Equipment & Compliance

• Report any loss or damage of furniture, fixtures, or equipment
• Ensure compliance with health, safety, and hygiene standards
• Adhere to all corporate and hotel policies, procedures, and brand standards

7. Lost & Found and Security

• Ensure all Lost & Found items are handled and recorded according to procedures
• Coordinate submission to the designated department (e.g., Loss Prevention)
• Maintain strict control and accountability of master and section keys

8. Operational Flexibility & Support

• Perform Room Attendant duties when required due to operational needs
• Support departmental operations and special projects as assigned
• Promote a positive and collaborative working environment
• Lead by example in delivering high service standards and professionalism

Key Competencies

• Leadership and supervisory skills
• Delegation and team management
• Organizational and time management skills
• Strong communication skills (spoken and written English)
• Guest-focused mindset
• Problem-solving and decision-making ability
• Professionalism and attention to detail
• Teamwork and quality awareness
• Ability to work under pressure in a fast-paced environment

Operational:

• Oversee and manage daily production operations of Bakery / Donut ensuring efficiency, Food quality, and FSSC compliance.

• Plan and control production schedules to ensure efficient workflow and in line with production goals and seasonal Promotional demands.

• Lead, supervise, train, and evaluate production leaders and production staff.

• Manage and oversee manpower planning, shift scheduling, attendance, and productivity. (Oven, Mixing, Table, Fillings & Danish, Deco etc…)

• Identify and troubleshoot production issues, bottlenecks, and implement corrective and preventive actions without compromising quality. Including regulatory compliance issues.

• Ensure all new product and seasonal items launches on schedule.

• Stock Management

• Good and prompt communication skill with all respective department on daily operational issues. 

Food Quality & Food Safety

• Establish and enforce standard operating procedures (SOPs) for food safety, hygiene, production efficiency, and quality assurance.

• Ensure adherence to food safety and workplace safety standards (SFA, HACCP, FSSC, ISO 22000, GMP regulatory standards)

• Identify and troubleshoot food safety issue and quality improvement plans.

• Co-lead audits, inspections, and certification requirements when required.   

People Management

• Demonstrates strong leadership, good people handling management skills.

• Able to motivate and guide others to achieve company’s objective.

• Coach and provide feedback to staff on product Quality.

• Conducting staff performance appraisal

• Ensuring that production staff work place safety

Job Requirements:

Min 5-8 years Professional baking experience or experience in food manufacturing.

Hot kitchen experience will be advantage.

Strong knowledge in Central kitchen production of breads, pastries, cakes and Donuts products.

DUTIES & RESPONSIBILITIES

• Provide leadership presence in absence of Senior Management on Weekends, Public Holidays & Major Events.

• Engage & support front-line staff and supervisors, providing recognition and appreciating their work.

• Managing escalated service-related incidents.

• Supervise and guide the Service Operations team in terms of daily operations and administrative duties.

• Ensure established operations and guest service standards are followed.

• Manage and work closely with outsourced Security vendor.

• Handle guests’ feedbacks and determine appropriate actions to ensure it meets or exceed guests’ expectations.

• Conduct daily briefings and write incident reports with after action reviews.

• Enforce a safe and secure work culture.

• Implement and monitor daily work schedules for the Service Operations team.

• Assist with any additional duties or projects as required.