Total 1,400 Manager level F&B / Tourism / Hospitality job vacancies

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Job Description

• Industry/ Organization Type: Manufacturing (Food Ingredients)
• Position Title: Sales Manager (Export) / Regional Sales Manager 
• Working Location: Tai Seng (Walking Distance from MRT)
• Working Hours: 5 days (8.30 AM – 5 PM)
• Salary Package: Basic Salary up to $7,500 + AWS + Variable Bonus
• Duration: Permanent Role

Key Responsibilities

• New sales generation and maintenance of current sales through proactive promotion of new items, development of new customers, customer relationship building, and keeping abreast with competition and developments in the market.
• Develop product knowledge and selling proposition for products.
• Develop, control, and direct the sales strategy in the designated region for profitable sales growth.
• Plan, develop, coordinate, and execute sales policies and programs.
• Manage the activities of the appointed distributors in the region to ensure they are focused on expanding the customer base and seeing to customers' needs by providing quality service.
• Provide strategic input in the planning process, as well as information on markets, trends, competitors and opportunities.
• Achieve sales targets.
• Conduct internal coordination with Customer Service and Technical teams to support our customers and distributors in the region.
• Organize meetings, product trials and demos.
• Any other ad-hoc duties as required.

APPLY NOW!!!

• Degree/Diploma in Food Science or related discipline
• Minimum 5 years of experience as a Sales Manager/Key Accounts Manager or related
• Candidates with experience dealing with overseas distributors/customers in the Asia/Southeast Asia region have an added advantage
• Knowledge of Meat Processing and QSR Markets are preferred

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #65757 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it’s likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Job Summary

We are seeking a results-driven Operations Manager to oversee daily business operations, manage staff performance, and ensure efficient service delivery. The candidate will be responsible for strategic planning, operational execution, and continuous improvement of business processes to support company growth.

Responsibilities

• Oversee daily business operations to ensure smooth and efficient workflow
• Lead, supervise, and train team members to achieve high performance and productivity
• Develop and implement operational policies, SOPs, and workflow improvements to enhance efficiency
• Monitor business performance by preparing reports and analyzing key metrics to inform decision-making
• Manage budgeting, control costs, and allocate resources effectively to meet financial targets
• Ensure compliance with all regulatory and licensing requirements under the Ministry of Manpower
• Coordinate with vendors, partners, and stakeholders to maintain seamless operational processes
• Address customer feedback and resolve operational issues promptly to maintain service quality
• Support business development initiatives by identifying and pursuing growth opportunities
• Enforce workplace safety standards and ensure adherence to company policies

Required competencies and certifications

• Bachelor’s Degree or relevant professional qualification
• Minimum 3-5 years of managerial or supervisory experience
• Strong leadership, communication, and decision-making skills demonstrated through team management and operational oversight
• Proven ability to independently manage teams and business operations
• Good understanding of compliance and regulatory requirements in Singapore
• Proficient in Microsoft Office and reporting tools

Preferred competencies and qualifications

• Experience in financial management and budgeting
• Strong problem-solving and organisational skills

1. Leasing Manager

Role: Department head responsible for strategy, performance, and compliance.

Key Responsibilities:

• Develop and implement leasing strategies and policies.
• Oversee leasing targets, budgets, and KPIs.
• Manage relationships with key tenants and stakeholders.
• Supervise and support the leasing team.
• Approve lease agreements and ensure legal compliance.
• Oversee rental arrears strategy and recovery plans.
• Lead tendering processes for leasing opportunities.
• Approve arrears escalation and legal actions.
• Ensure compliance with procurement and leasing regulations.

Job Requirements

·        Have Degree / Diploma with 5 years’ in F&B leasing and facilities management work.

·        Have good communication, negotiation and customer relations skills

·        Willing to travel to outlets and sites in the course of work

Established in Japan over a century ago, Meiji is a leading food company that is known globally for its high-quality dairy, confectionery, and nutritional products. With a strong focus on innovation, safety, and health, it has become a household name across many countries.

The Meiji Group has developed strong brand recognition in the Asia Pacific area through many decades of offering a wide range of Meiji products, including confectionery and dairy products. The region is projected to experience further business growth by building a value chain and evolve into a management structure that enables us to provide value that is more aligned with local needs.

We are looking for a Senior Manager, Finance Business Partnering as an individual contributor to handle both the strategic and operational needs of our Regional Headquarters (RHQ), combining hands on accounting knowledge with financial planning & analysis (FP&A) leadership, and advisory capabilities to senior management on local and regional context regarding consolidation, manufacturing costing and tax structures:

• Provide sound advice and recommendations to senior management on all accounting and finance matters, including but not limited to group consolidation approaches, multiple (Singapore) legal entities, including structure, methodology, and reporting implications.
• Lead the design, analysis and refining of activity‑based costing (ABC) in a manufacturing environment.
• Conduct FP&A activities such as budgeting, forecasting, and variance analysis, including meaningful interpretation, insights, and recommendations in dashboards and management reports.
• Set up new accounting systems by drafting internal accounting and bookkeeping standards, and developing technical accounting guidance for RHQ.
• Document end-to-end accounting workflows and improve process efficiency.
• Design and establish a knowledge base on accounting fields, metadata, and data structures from scratch to support future cloud / SaaS accounting software tools and accounting systems.
• Lead and manage monthly, quarterly, half-yearly and year-end closing activities for RHQ full sets of accounts.
• Perform bookkeeping duties and bank payment transactions, including journal preparation, reconciliations, accruals, bank payment preparation, and maintenance of accounting schedules.
• Strengthen internal controls and enhance audit readiness, partnering with internal and external auditors as required.
• Develop and implement the transition from a fully outsourced accounting model, clearly defining responsibilities, segregation of duties, approval workflows, and operational boundaries for audit compliance.
• Assess and review pros and cons of existing structures and approaches, including tax efficiency, compliance, and reporting impact under Singapore regulations, and prepare the relevant management‑level papers for decision making and approval.
• Partner closely and coordinate on finance and accounting matters at the RHQ level, collaborating with Japan HQ, subsidiaries, accounting vendors, and auditors, aligning with management objectives.
• Ensure accuracy, compliance, and timeliness in all financial reporting activities.

Requirements

• Degree in Accounting, Finance, or related field with minimum five (5) years of hands-on full sets accounting experience.
• Minimum ten (10) years of progressive finance experience, including on group reporting and / or consolidation, FP&A, and in a manufacturing or cost‑driven environment.
• Certified Public Accountant (CPA), Chartered Financial Analyst (CFA), Association of Chartered Certified Accountants (ACCA) or equivalent professional qualification(s) is / are highly advantageous.
• Proven track record in manufacturing costing re-design and implementation, including but not limited to ABC.
• Proficiency in drafting internal accounting policies or developing accounting structures for new systems is required.
• Deep technical knowledge and hands-on practical application of IFRS, with ability to explain complex reporting implications.
• Working knowledge in Microsoft Dynamics 365 is highly preferred.
• Excellent communication and stakeholder management skills on business insights, current and future trends.
• Ability to work independently in a hybrid capacity i.e. both strategic and hands‑on, manage multiple timelines, and deliver results.
• Strong process orientation, attention to detail, and a continuous improvement mindset.
• Ad-hoc travel to Japan (HQ) and overseas subsidiaries as needed.

Thank you in advance for your interest and application. Kindly note that only shortlisted candidates will be contacted for further details.

Job Description & Requirements

Roles & Responsibilities:

• Oversee daily restaurant operations, ensuring a smooth, service-driven experience
• Attend to customers and their requests/feedback and resolve issues in a timely and professional manner.
• Motivate and guide the employees in up-selling the food and beverage items.
• Monitor food and stocks wastage in the outlet and ensure that all supplies and stocks in the outlet are sufficient for the day to day operations.
• Maintain high hygiene and safety standards, ensuring all protocols are met
• Manage restaurant environment, handle and schedule regular maintenance and upkeep of restaurant, such as pest control, servicing, etc

Requirements:

• Preferably a Degree or Diploma in Hospitality Management
• Confident, outgoing personality and positive attitude
• Customer-oriented with a passion for hospitality
• Able to work under the pressure in a fast paced environment.
• Able to work on rotating shift basis which include weekends and public holidays.
• Knowledge of POS systems is an advantage
• Experience in F&B industry is an advantage.

• Prepare, cook, and present a variety of dishes according to the restaurant’s recipes and standards.
• Oversee daily kitchen operations to ensure smooth and efficient workflow.
• Coordinate with service staff to manage orders during peak and non-peak hours.
• Train new staff on food preparation techniques, hygiene standards, and kitchen procedures.
• Supervise junior chefs, cooks, and kitchen assistants.
• Ensure strict adherence to food safety regulations and hygiene standards.
• Monitor stock levels of ingredients and kitchen supplies.
• Assist in creating and updating menu items based on customer preferences and seasonal availability.
• Introduce new dishes and improve existing recipes to enhance customer experience.
• Inspect food before serving to ensure it meets quality standards.
• Handle customer feedback related to food quality and make necessary improvements.
• Work efficiently during busy hours without compromising quality.
• Ensure discipline and professionalism within the kitchen team.

Experience: Minimum 5 years experience in Prata Flipping

SCOPE

Reporting to the Restaurant Manager, the Assistant Restaurant Manager is responsible to produce an outstanding guest experience within the outlet concept by assisting in managing a service team in cooperation with the culinary team. The Assistant Restaurant / Outlet Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit. The Assistant Restaurant / Outlet Manager must grow into the position of Restaurant / Outlet Manager.

OVERALL OBJECTIVES

The job of Assistant Restaurant Manager is executed satisfactorily when:

• All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• The sales are driven to the outlet’s full potential and that budget is adhered to.
• A High quality of product and service is maintained in the outlet.
• The outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
• The growth of internal talent within the outlet is supported.
• The employee is ready to take over the outlet in The Capitol Kempinski Hotel Singapore or in other Kempinski property.

MAIN RESPONSIBILITIES

• Responsible to Restaurant Manager.
• Responsible for Restaurant Supervisor, Waiter / Waitress, Host / Hostess.
• Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
• Assist in leading the restaurant / outlet efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
• Ensure that the place of work and surrounding area is kept clean and organised at all times.
• Act as a Manager in duty in the absence of the Restaurant Manager in the outlet.
• Be knowledgeable of all services and products offered by the hotel.
• Understand thoroughly the concept of the outlet and assume training responsibilities as requested by Restaurant Manager.
• Have an understanding of the monthly profit and loss statement of the department.
• Conduct all outlet meetings in the absence of the Outlet Manager.
• Perform up selling for all items offered by the department assigned as well as offering alternatives.
• Assist in communication within the outlet and to attend daily/weekly outlet meetings with the Culinary Team and fostering teamwork to constantly develop the restaurant for more success.
• Attend and contribute to necessary staff meetings, departmental trainings and hotel initiated trainings scheduled.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Assist in producing reports and analysis of the outlet and attend in the monthly performance meeting.
• Assist in leading the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Have the knowledge and understanding to explain and perform upselling for all items offered by the department assigned as well as offering alternatives.
• Plan daily routine checklist and station division according to the work schedule.
• Assist the Outlet Manager to produce outlet-specific reports and analysis for the monthly performance meeting.
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.
• Attend all required trainings as described by the department.
• Attend daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
• Report incidents that require disciplinary actions immediately to the Restaurant / Outlet Manager.
• Coordinate the review of outlet’s operations manual updates annually as requested by the Restaurant / Outlet Manager.
• Support activities and cooperation with the suppliers.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
• Respond to any changes in the department as dictated by the hotel management.
• Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department /Assistant Head of Department ensuring that the follow up is performed with the guest.
• Ensure that the opening and closing procedures established for the outlet are followed.
• Act as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.
• Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
• Attend all daily/weekly Food & Beverage Meeting in the absence of the Restaurant / Outlet Manager.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions