Total 1,381 Manager level F&B / Tourism / Hospitality job vacancies

You will support the daily operations of the Japanese restaurant, ensuring exceptional service standards and guest satisfaction in line with brand expectations. This role involves supervising the team, maintaining service quality, managing costs, and driving revenue through effective upselling and guest engagement. You will work closely with the kitchen and service teams to ensure smooth operations, uphold hygiene and safety standards, and deliver a refined and authentic dining experienc

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Central Kitchen Manager
• Working Location: Senoko
• Working Hours: 5.5 days (Mon – Fri, 8am – 5pm; Sat, 8am – 12pm)
• Salary Package: Basic $8,000 - $10,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Responsible for coordinating and controlling production processes to maintain output and reduce waste.
• Develop and put in place safety rules and standards to provide a safe workplace for all employees.
• Train, supervise, and manage central kitchen staff to ensure work is done correctly and efficiently.
• Handle non-compliance issues when needed in a professional and timely manner.
• Carry out other duties or projects assigned by the Director.

APPLY NOW!!!

• At least 5 years of relevant experience managing central kitchen operations.
• Strong experience overseeing large-scale food production.
• Familiar with the Workplace Safety and Health (WSH) Act.
• Working knowledge of Microsoft Office is required.
• Proficient in English; ability to communicate with Mandarin-speaking stakeholders for work purposes is an advantage.
• Willing to travel when required.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #81761 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

The Assistant Restaurant & Bar Manager shall assist in planning, organizing and giving direction of the overall F&B operation. He/she will provide administrative support, contribute to marketing and delivering each promotion of the outlet. The Assistant F&B Ops Manager is responsible and accountable for its profitability, revenue generation and creating WOW experiences.

Primary Responsibilities

Business Performance

• Assist to plan for outlet budget and review forecast on revenue and expenditure on weekly/monthly basic
• Analyze and submit weekly/month-end reports and identify deviation from business plan goals
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet in the absence of the manager.
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Assist to prepare & submit post-mortem promotion report to Food & Beverage Manager upon completion of promotions.
• Assist to implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget
• Assist other Food & Beverage outlets with their operations during peak times or when required
• Deliver and support outlet to achieve exceptional LQA Standards in the outlet

Outlet Operation

• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service
• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier/bar operations requirement and company’s policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Ensure that LQA Standards, health, safety and security procedures are in place in the outlet
• Attend all briefings, meetings and trainings as assigned by management
• Perform proper handover and communication to the next shift
• Assist other food & beverage outlets with their operations during peak times or when required

Team Management

• Interview, select and recruit outlet employees when required
• Identify and develop team members with potential
• Conduct performance review with the team
• Constantly monitor team members’ appearance, attitude and degree of professionalism
• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Prepare payroll related documents and gratuity reports
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

Job Responsibilities:

• The Business Development Manager is responsible for business development, build trust and long term relationships with customers, work with sales and marketing team to provide broad based and niche personalised service and consistently top notch food products sourced globally.
• He/she is expected to maintain a forecast and targeting sales attainment plan, participate in competitive analysis and pricing strategy development, perform market research, prospecting, develop sales strategy and meet sales targets. He/she is also responsible for managing business resources, servicing existing customer accounts and at the same time penetrating into new channels and open new accounts.
• Resourceful and analytical, he/she is required to manage resources and obtain buy-in from internal and external stakeholders. He/she is also expected to have strong leadership skills, make business decisions independently.

Requirements:

• Minimum 5 years’ related experience in business development/sales managerial position in Foodservice trade with proven sales track record
• Excellent communication and negotiation skills
• Critical thinker and problem solver
• Goal-oriented, able to work independently and a team player
• Able to analyse data and business statistics and translate results into better solutions
• Able to multi-task, prioritize and manage time effectively
• Experience in managing data analytics and financial reports
• Degree in business administration, sales or relevant field

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Chef Requirements:

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner

Job Summary

We are seeking a passionate and experienced Head Chef with deep expertise in authentic Kerala cuisine to lead our kitchen team. The ideal candidate will be responsible for designing and executing a diverse menu that showcases the rich flavors of South India while maintaining high standards of quality, consistency, and presentation.

This is a leadership role suitable for a chef who values culinary tradition, creativity, and operational excellence.

Key Responsibilities

Menu Development & Culinary Execution

• Design and curate authentic Kerala dishes including traditional, coastal, and festive specialties (e.g., appam, fish moilee, beef ularthiyathu, thalassery biryani, sadya).
• Innovate seasonal or modern interpretations of Kerala recipes while preserving classic flavors.
• Ensure consistent quality, taste, and presentation across all dishes.
• Develop recipes and standard operating procedures (SOPs) for consistency and cost control.

Kitchen Operations & Management

• Oversee daily kitchen operations ensuring efficiency and cleanliness.
• Manage stock levels, ensure freshness, and monitor food cost and wastage.
• Maintain hygiene and safety standards in line with SFA and NEA regulations.
• Monitor equipment performance and coordinate timely maintenance.

Team Leadership & Training

• Recruit, train, and mentor cooks and kitchen assistants.
• Foster a positive, disciplined, and collaborative work culture.
• Conduct periodic training sessions to improve culinary techniques and food safety awareness.

Customer Experience & Quality Control

• Supervise plating and food delivery to ensure quality meets brand standards.
• Respond to customer feedback and adjust menu or processes accordingly.
• Collaborate with restaurant management to ensure alignment on service standards and promotions.

Job Description & Requirements

We are looking for and committed Manager to join our office. As a Manager,you will be managing the day today activities. You will be responsible for arranging meetings for the staff,providethem necessary offcial documents and keep a record of the appointments within the office. You will be also arranging monthly repairs and renovations.

You will also be organizing office operationsand procedures. You should behighly dedicated to work and haveexceptional organizational skills. If you are ready to takeup Manager duties and responsibilities, thenapply right away. We will love to meet you.

Key Responsibilities

• Strategy and Planning: Define deployment plans, including schedules, resource allocation, and budget management.
• Execution and Coordination: Lead the implementation of new products, features, or technology upgrades for inventory
• Risk Management: Identify potential roadblocks and implement mitigation strategies for smooth, efficient rollouts.
• Performance Monitoring: Monitor performance against KPIs and ensure adherence to quality standards and safety protocols.
• Support and Documentation: Create user documentation, train teams, and manage post-launch support or go-live activities. 

Required Skills and Qualifications

• Experience: 3–5+ years in food chain ingredient experience
• Technical Knowledge: Packing to delivery

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers

Requirements:

• Proven experience as head chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Degree in Culinary science or related certificate

• Manage overall team of staffs and plan according to work schedule.
• Handling all sta­ffing responsibilities, including hiring, training and scheduling.
• To Purchase all food and supplies and overseeing use of food and beverages within required dates and to minimize the waste.
• Supervising staffing in terms of food preparation, customer service, cleaning, and daily restaurant operations.
• Promoting cooperative effort, a team spirit, and good morale among employees.
• Delivering excellent customer service including personally greeting and seating arrangements to guests.
• Resolving complaints from customers and to rectify the root cause.
• Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly, addressing problems involving the cost, quality, and maintenance of restaurant.
• Participating in training about standardized policies and conferring weekly with management about restaurant operations.
• Administering payroll and maintaining records of sales and cash receipts including related areas of accounting, budgeting, credit policies, and banking methods
• Providing periodical reports of operations to management.
• To be flexible in shifts and rotational weekoffs.

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 6 days (12hours per day)
• Salary Package: Up to $5,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays
• Experience in the Chinese cuisine industry or similar culinary environments will be an advantage.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #69871 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

We are seeking an experienced and hands-on Stall Operations Manager to oversee daily operations of our F&B outlet. The candidate will be responsible for managing staff, driving sales performance, ensuring operational efficiency, and maintaining high standards of customer service.

Key Responsibility

• Oversee daily stall operations, including food preparation, service, and cleanliness
• Manage and supervise staff scheduling, attendance, and performance
• Monitor sales performance and implement strategies to increase revenue
• Handle inventory control, stock ordering, and supplier coordination
• Ensure compliance with food safety and hygiene regulations (SFA standards)
• Train and guide staff to improve service quality and efficiency
• Handle customer feedback and resolve operational issues promptly
• Prepare daily and monthly sales reports

Job Summary

We are looking for a high-energy, detail-oriented Food & Beverage (F&B) Manager to lead our culinary and bar operations. In a KTV environment, the "vibe" is just as important as the menu. You will be responsible for ensuring that our guests receive seamless service, high-quality snacks/meals, and expertly crafted drinks while they sing the night away.

Your goal is to maximize revenue through strategic upselling and menu engineering while maintaining strict hygiene standards and a top-tier guest experience.

Key Responsibilities

Operational Excellence: Oversee daily F&B operations, ensuring orders are delivered accurately and promptly to private suites.

Menu Innovation: Design and update a menu that balances "easy-to-eat" finger foods with premium platters and a diverse beverage program (cocktails, spirits, and mocktails).

Team Leadership: Recruit, train, and mentor floor staff, bartenders, and kitchen crew to deliver "invisible yet attentive" service.

Inventory & Cost Control: Manage stock levels, negotiate with suppliers, and monitor F&B costs to maintain healthy profit margins.

Quality Assurance: Conduct regular room checks and kitchen audits to ensure food safety, presentation, and cleanliness meet company standards.

Event Coordination: Work with the marketing team to create F&B packages for corporate events, birthdays, and holiday parties.

Flexibility: Execute ad hoc duties as assigned by the management to ensure the smooth running of the venue.

Required Skills & Qualifications

• Experience: Minimum of 3–5 years in F&B management, preferably in a high-volume nightlife, lounge, or entertainment venue.

• Night Owl Mentality: Ability to work late nights, weekends, and public holidays (this is when the party happens!).

• Service-Oriented: A passion for hospitality and the ability to handle high-pressure situations with grace.

• Business Acumen: Strong understanding of P&L statements, inventory software, and POS systems.

• Compliance: Knowledge of local liquor laws, health department regulations, and safety protocols.

PRODUCTTRADING COMPANY - IMPORT & EXPORT DRY

Key Responsibilities

• Strategy and Planning: Define deployment plans, including schedules, resource allocation, and budget management.
• Execution and Coordination: Lead the implementation of new products, features, or technology upgrades (e.g., IT systems, telecom infrastructure).
• Stakeholder Management: Coordinate with stakeholders, including product teams, Storage, operations, and external vendors/subcontractors.
• Risk Management: Identify potential roadblocks and implement mitigation strategies for smooth, efficient rollouts.
• Performance Monitoring: Monitor performance against KPIs and ensure adherence to quality standards and safety protocols.

Required Skills and Qualifications

Experience: 3–5+ years in rollout, Service management, or deployment roles, often requiring experience in specific sectors like Food Chain Management

Technical Knowledge: Familiarity with ingredients for cooking

Job Description & Requirements

• Delegating responsibilities and supervising business operations
• Hiring, training, motivating and coaching employees as they provide attentive, efficient service to customers, assessing employee performance and providing helpful feedback and training opportunities.
• Resolving conflicts or complaints from customers and employees.
• Monitoring store activity and ensuring it is properly provisioned and staffed.
• Analyzing information and processes and developing more effective or efficient processes and strategies.
• Establishing and achieving business and profit objectives.
• Maintaining a clean, tidy business, ensuring that signage and displays are attractive.
• Generating reports and presenting information to upper-level managers or other parties.
• Ensuring staff members follow company policies and procedures.
• Other duties to ensure the overall health and success of the business.