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

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership,communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Interested applicants please Whatsapp 9137 2746. Thank you

About The Company

We have partnered with one of the leading retail groups in Singapore with a strong presence across multiple store formats islandwide. With a portfolio of well-established brands, the business continues to grow and adapt, serving diverse customer segments though its network of over 50 outlets.

Job Summary

The successful candidate will be responsible for driving the growth and performance of assigned product categories through a structured category management approach. This role focuses on enhancing financial results, strengthening customer appeal, improving market competitiveness, and optimising overall category productivity.

This role is based in Tampines.

Key Responsibilities

• Develop and execute strategic business plans to meet category sales, profit, and income targets.
• Build and manage an effective product assortment based on customer needs and evolving market trends.
• Plan and implement promotional activities that deliver excitement and incremental revenue.
• Contribute to shrink reduction through effective purchasing and stock management practices.
• Define placement strategies and planograms that enhance customer experience and improve product flow.
• Formulate competitive pricing strategies that deliver strong customer value while meeting business goals.
• Foster good supplier partnerships to maximise trading terms, discounts, and joint business opportunities.
• Lead private label development within assigned categories to strengthen profitability and assortment differentiation.
• Ensure adherence to company processes and policies, including stock ageing, write-off controls, and inventory discipline.

Qualifications

• Bachelor's degree in Business Administration and/or any related field is preferred.
• Minimum 3 years of experience in Category Management, Procurement, and/or similar role.
• Great commercial acumen with a track record of delivering sales and profit improvements.
• Possesses solid knowledge and experience in sourcing or buying.
• Demonstrates good communication and negotiation skills.
• Excellent stakeholder management with the ability to build and maintain effective working relationship.

Job Title: Sushi & Hot Kitchen Line Leader (Japanese Cuisine)
Salary: $3000 - $3600 per year (based on experience) + Benefits
Schedule: Full-time (5-6 day work week)

About the Role
We are looking for a hands-on Kitchen Lead to own both the sushi station and hot line. You will combine technical precision with shift management.

Key Responsibilities

• Prepare and plate sashimi, tempura, donburi, and robata items with consistency and speed.

• Lead daily line operations: delegate tasks, manage ticket flow, and solve problems in real time.

• Train and mentor junior team members on knife skills, ingredient handling, and station organization.

• Execute prep lists and monitor inventory levels to avoid shortages.

• Enforce sanitation and safety standards; maintain a clean, organized workspace.

What You Bring

• 2+ years of professional kitchen experience (Japanese cuisine training is a strong plus).

• Reliable work ethic: you show up on time and perform under pressure.

• Clear communication and teamwork skills; you stay calm during rushes.

EA Personnel R22110043 Tan Eng Kang

EA License 21C0430 A Dreamworks Company Pte Ltd

We arelooking for a Restaurant Manager that can oversee hiring, training, andmanaging personnel, as well as controlling inventory ordering procedures tomaximize profit margins on each dish delivered. Most importantly your goal as aRestaurant Manager is to boost productivity, collaborate with the team to reachthe sales goal, guarantee client satisfaction, and adhere to business policies.

Responsibilities:

• Track and handle customer concerns, make sure they're satisfied, and provide effective follow-up so they can get feedback.
• Maintain inventory and conduct routine inspections of food and beverage preparation and presentation to increase sales.
• Uphold and guarantee adherence to the accepted standards for food quality.
• Ensure that labor expenses, guest relations, and local, state, and federal laws are adhered to.
• Assess performance and suggest a pay raise and incentives for everyone.
• Keep track of each employee's schedules, records, and reports.
• Create advertising materials, special strategies for promotions and merchandising, and make sure that local and corporate standards are followed.
• Ensure excellent shop display, hygienic practices in the kitchen, and sufficient sanitation.

Qualifications:

• Relevant restaurant experience
• Training in food safety
• Financial literacy
• Ability to handle a fast-paced work environment

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence. Candidate must be able to read and understand basic Chinese (Chinese restaurant environment)
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Industry: F&B (Fine Dining)
Location: Sentosa
Working Hours: 6 days/week, shift-based (Day / Late Shift)
Salary: S$4,000 – S$6,000
Employment Type: Permanent

Benefits:

• AWS (Annual Wage Supplement)
• Medical & Health Insurance
• Meal Allowance
• Personal Development Opportunities

Key Responsibilities:

• Lead and manage the restaurant team to achieve sales targets.
• Ensure smooth daily operations of the outlet.
• Manage reservations and optimize seating arrangements.
• Train and guide staff to maintain high service standards.
• Monitor inventory, sales, and staff performance.
• Review sales results and implement improvements.

Requirements:

• Experience in restaurant or F&B operations.
• Strong leadership and communication skills.
• Customer-service oriented and friendly personality.
• Good knowledge of food and beverages.
• Able to work nights, weekends, and public holidays.
• Diploma or Degree in a related field preferred.
• Responsible, proactive, and a team player.

We are looking for a Head Chef who is a highly skilled professionalwho oversees the operations of a restaurant or dining facility. They areresponsible for the food that comes out of a kitchen, from conception toexecution.

Responsibilities:

• Design menus that enhance customers’ culinary experience while keeping up high quality.
• Submit cost proposals for menu items.
• Provide feedback regarding the food quality of large bulk purchases.
• Ensure that all food preparation is in accordance with regulatory guidelines.
• Design standardized food presentation guidelines for each dish.
• Monitor inventory levels of commonly used items.
• Look for ways to reduce spoilage of infrequently used items.
• Hire, train, and mange staff about proper kitchen sanitization methods.

Qualifications:

• Ability to track expenses and manage a budget.
• Ability to lead and inspire a team.
• Strong passion for the art of food design.
• Culinary Degree or equivalent experience.
• Excellent verbal and written communication

Job Overview
We are looking for an experienced and responsible Restaurant Manager to oversee the daily operations of our restaurant. The ideal candidate will be passionate about customer service, team management, and maintaining high standards of food quality and service.

Key Responsibilities

• Manage day-to-day restaurant operations to ensure smooth and efficient service
• Lead, train, and supervise staff to maintain excellent service standards
• Handle customer feedback and resolve complaints professionally
• Monitor inventory, ordering, and cost control
• Ensure compliance with hygiene, safety, and company policies
• Prepare staff schedules and manage manpower effectively
• Work closely with the kitchen team to ensure quality and consistency

Requirements

• Minimum 1 years of experience in F&B or restaurant management
• Strong leadership and communication skills
• Able to work weekends and public holidays
• Good problem-solving and multitasking abilities
• Customer-oriented with a positive attitude
• Basic knowledge of inventory and cost control is preferred

• Oversees the end-to-end production operations for Frozen-Cooked, Cooked Chilled, related products within the Central Kitchen

• Responsible for planning, coordinating, and supervising daily manufacturing activities to ensure productivity, quality, and food safety standards are consistently achieved

• Drive continuous improvement in production processes, optimize resource utilization, and lead a team of production staff to meet operational goals

• Lead, plan, schedule, and manage daily production operations to meet company standards, output targets, and efficiency goals

• Supervise, train, and evaluate production staff to maintain high performance, teamwork, and adherence to safety and hygiene standards.

• Monitor and evaluate equipment performance, ensuring preventive maintenance and effective resource use to minimize downtime and optimize productivity

• Track and analyze production metrics, generating accurate performance reports and presenting insights for management review and decision-making

• Ensure strict compliance with food safety, quality, and regulatory standards in collaboration with the Quality Control team

• Build a high-performance operations team by cultivating a culture of learning, feedback, and resilience; coach team members to adopt a growth mindset and take ownership of their

• development and results.

• Undertake any other duties or projects as assigned to support manufacturing objectives

• Able to work independently with minimal supervision and team player

• Problem solver and able to proactively provide solutions to real time operations

• Good communication and interpersonal skills

• Highly organized, meticulous in paper work and able to work under pressure

Position Title: Area Manager
Working Day: 6day/week
Salary Range: $2,800 - $3,800

Duties and Responsibilities:

• Manage the daily operations of multiple outlets, ensuring efficiency and profitability
• Drive and achieve monthly sales targets while tracking performance across assigned outlets
• Supervise maintenance works and minor refurbishment projects for designated outlets
• Oversee staff performance, product quality, customer service standards, and implementation of marketing and promotional activities
• Handle manpower planning, including recruitment and staff scheduling, to maximise productivity
• Lead, coach, and motivate team members to meet sales goals and deliver excellent customer service
• Review operational processes and recommend improvements for greater efficiency
• Monitor inventory levels and ensure proper stock management across outlets
• Support the Operations Manager in developing new products
• Conduct regular reviews to enhance cleanliness, food safety, and hygiene standards
• Manage and resolve operational matters and undertake additional projects as assigned

Job Summary

You will lead daily restaurant operations, managing staff and ensuring high customer service standards while driving sales and profitability in a premium food retail environment.

Responsibilities

• Lead daily restaurant operations for both front and back of house to ensure smooth and efficient service delivery
• Develop and implement staff schedules and training programs to optimize team performance and service quality
• Monitor and evaluate staff performance regularly to maintain high operational standards and address improvement areas
• Deliver excellent customer service by resolving feedback and operational issues promptly and effectively
• Analyze sales, costs, and profitability data to identify opportunities for business growth and cost control

Required competencies and certifications

• Minimum 5 years of relevant Food & Beverage (F&B) experience

Preferred competencies and qualifications

• Strong leadership skills demonstrated by managing teams to achieve operational goals
• Problem-solving skills applied to resolve operational challenges and improve customer satisfaction

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Interested application please Whatsapp 9137 2746, Thank you.