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

We are seeking a creative and experienced head chef to join our team. Ashead chef, you will manage the back-of-house. You will run the daily operationsof the kitchen, manage the kitchen staff to ensure that the highest quality offood is served to our guests, and ensure that all food and labor cost goals aremet.

Responsibilities:

• Direct all kitchen operations, including food preparation, cooking, and cleanup
• Maintain kitchen equipment as needed
• Supervise chefs and cooks
• Resolve issues as they arise to ensure the continuation of foodservice
• Maintain control of the kitchen to ensure efficiency
• Plan menus and set prices based on the availability of ingredients
• Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Inspect raw and cooked food to guaranty quality
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory
• Maintain vender relationships
• Recruit and train chefs and kitchen staff

Qualifications:

• Ability to remain productive in a high-pressure environment
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations

We are looking for a Restaurant Manager to lead our business. You arerequired to deliver quality menu and motivate our staff to provide excellentcustomer service.

Responsibilities

• Recruiting, interviewing and training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy, getting their feedback on the experience and handling complaints
• Organizing schedules, keeping track of employees’ hours and recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations, including front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance and disciplining or retraining employees to correct poor performance

Qualifications:

• Previous restaurant experience
• Management or supervisory experience
• Customer service skills
• Training in food safety
• Financial literacy
• Inventory control skills
• Knowledge of restaurant management software
• Ability to handle a fast-paced work environment

Job Description

1. Procurement & Sourcing

• Source, evaluate, and establish relationships with suppliers, primarily from China, for raw materials and food products.
• Negotiate pricing, contracts, and supply terms to ensure cost efficiency and consistent quality.
• Monitor supplier performance and conduct regular reviews to ensure compliance with company standards.
• Ensure timely procurement to support production schedules in the central kitchen.

2. Vendor Management (China Market)

• Liaise closely with China-based suppliers on product specifications, ingredients, and nutritional information.
• Conduct due diligence on suppliers, including certifications, manufacturing practices, and documentation.
• Manage communication and resolve any quality or supply issues with overseas vendors.

3. Regulatory Compliance &Documentation

• Ensure all imported food products comply with requirements set by the Singapore Food Agency (SFA) and Health Promotion Board (HPB).
• Review ingredient lists, nutritional labels, and product formulations to meet local regulatory standards.
• Prepare and maintain all import-related documentation, including product specifications, declarations, and certificates.

4. Product Research & Development Support

• Conduct research on new ingredients, food trends, and alternative products to improve cost, quality, and nutritional value.
• Work closely with production and culinary teams on product trials and development.
• Recommend product improvements based on market trends and regulatory guidelines.

5. Quality Assurance & Lab Testing

• Arrange for laboratory testing of products when required.
• Coordinate with external laboratories and ensure test results meet regulatory and internal standards.
• Address any non-compliance issues and implement corrective actions with suppliers.

6. Cost Control & Reporting

• Monitor market trends, pricing fluctuations, and supply risks.
• Prepare procurement reports, cost analysis, and supplier evaluations.
• Identify opportunities for cost savings without compromising quality or compliance.

Job Requirements

1) Education & Experience

• Bachelor’s Degree in Food Science, Food Technology, Supply Chain Management, or a related field.
• Minimum 5 years of relevant experience in procurement, sourcing, or food product research within the food manufacturing / F&B industry.
• Experience dealing with overseas suppliers, particularly from China, is essential.

2) Knowledge & Skills

• Strong understanding of food regulatory requirements in Singapore (SFA, HPB guidelines).
• Knowledge of food labeling, nutrition information, and import regulations.
• Familiarity with laboratory testing requirements for food products.
• Strong negotiation, analytical, and problem-solving skills.
• Excellent communication skills in English and Mandarin (to liaise with China suppliers).
• Ability to work independently and manage multiple projects under tight timelines.

3) Preferred Attributes

• Experience in central kitchen or food manufacturing environment.
• Knowledge of marination processes, raw material handling, and food safety standards (e.g. HACCP).
• Strong attention to detail and compliance-oriented mindset.

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

Responsibilities (Key Result Areas & Activities)

• Provide visionary leadership by overseeing and coordinating multiple restaurant locations, ensuring seamless operations and optimal business performance.
• Develop and execute strategic operational plans, identifying areas for improvement and implementing solutions that drive efficiency, profitability, and customer satisfaction.
• Collaborate with senior management and cross-functional teams to establish and maintain high operational standards, aligning restaurant performance with company objectives.
• Work closely with the marketing team to drive business growth through market research, strategic promotions, and innovative customer engagement initiatives.
• Lead and mentor Area Managers and Operations Managers, fostering a high-performance culture through training, development, and strong leadership.
• Oversee financial performance, leveraging analytical insights to optimize revenue, control costs, and enhance overall profitability.
• Ensure compliance with all company policies, industry regulations, and food safety standards across all locations.
• Promote effective communication across all levels of the organization, fostering collaboration, teamwork, and a positive work environment.
• Drive continuous process improvements, leveraging data-driven insights to streamline workflows and enhance operational efficiency.
• Act as a key decision-maker, addressing challenges, resolving issues proactively, and driving the long-term success of the business.
• Take ownership of organizational growth, aligning operational strategies with expansion goals and overall business objectives.
• Perform additional responsibilities as required, contributing to the company’s overall success and sustainability.

Required to - KNOW (Skills, Knowledge & Behavior)

• Bachelor’s degree in Business Administration, Hospitality Management, or a related field (or equivalent executive-level experience).
• Minimum of 10 years of progressive leadership experience in restaurant or hospitality operations, including multi-unit management.
• Proven track record of strategic leadership, driving operational excellence across multiple locations.
• Exceptional problem-solving and decision-making skills, with the ability to analyze complex challenges and implement effective solutions.
• Strong financial acumen, with expertise in budgeting, forecasting, P&L management, and cost control strategies.
• Excellent communication and interpersonal skills, with the ability to engage and influence senior leadership, cross-functional teams, and frontline staff.
• Demonstrated ability to develop and execute business strategies that enhance efficiency, profitability, and customer experience.
• Deep industry knowledge, including market trends, best practices, compliance regulations, and operational innovations.
• Ability to lead large teams, mentor Area Managers and Operations Managers, and cultivate a high-performance culture.
• High adaptability and flexibility to oversee operations across multiple locations, including availability during evenings, weekends, and peak periods.
• Proficiency in enterprise-level software, including MS Office, POS systems, inventory management, and operational analytics tools.

Michelin-level standards (polished, not necessarily fine dining) Restaurant

* Training in Hong Kong: 2–3 weeks

* Salary: $6,000 - $10,000 (Depending on Experience)

* 7-day ops (shifts TBD)

* AL: 12 days (negotiable)

Job Summary

Lead restaurant operations to deliver exceptional guest experiences, drive financial performance, and develop high-performing teams in a dynamic hospitality environment.

Responsibilities

• Lead shifts on the floor to deliver memorable guest service by proactively soliciting feedback and resolving concerns with empathy and professionalism
• Implement and enforce SOPs and best practices for service, beverage, and food quality to maintain operational excellence
• Oversee daily operational reporting using Revel and SevenRooms platforms to ensure accuracy and timely insights
• Maintain high standards of cleanliness and maintenance throughout the restaurant environment
• Recruit, coach, and retain a diverse team of hospitality professionals through structured training, performance appraisals, and one-on-one coaching sessions
• Develop future hospitality leaders by championing continuous learning and professional growth initiatives
• Manage revenue generation by optimizing covers and sales per hour metrics
• Control labor and product costs through effective scheduling, inventory management, and high-ticket ordering oversight
• Ensure strict compliance with cash-handling procedures and financial controls
• Prepare and present financial and operational reports to Directors and Founders to inform strategic decisions
• Propose innovative solutions for continuous operational improvement and lead new menu rollouts and event execution

Preferred competencies and qualifications

• At least 2 Years of Proven experience managing restaurants with 100–200 seats and leading teams of approximately 16 staff
• Proficiency in POS systems (Revel), guest management platforms (SevenRooms), and cost-control metrics
• Strong leadership presence with a hands-on, confident, and energetic approach
• Background in French cuisine is an advantage
• Passion for food, wine, and the global hospitality industry
• Exceptional business acumen with a proactive, problem-solving mindset

Other Information

Only shortlisted candidates will be contacted

Goh Boon Hui R24122338 Just Recruit Singapore Pte Ltd - EA12C6295

JOB RESPONSIBILITIES:

- Responsible for the profit & loss of the restaurant and implement appropriate cost control measures

- Manage the restaurant’s budget and forecasts to meet or exceed management expectations

- Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority

- Oversee the daily operations of the restaurant

- Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes

- Supervise food and operational safety to ensure a comfortable environment for the customers

- Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

- Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction

- Control labour through effective manpower scheduling and monitor leave of staff

- Actively involved in hiring process by identifying and selecting candidates for junior positions

- Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment

- Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated

- Handle all restaurant administrative duties

- Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

- Minimum of 6 years management experience in Food & Beverage industry

- Possess sound leadership qualities and ability to manage service staff

- Excellent communication & interpersonal skills; able to build lasting relationships with guests.

- Possess good organizational and management skills; able to lead and inspire staff

Job Description & Requirements

• Be the 1st-in-charge and ensure smooth operations of the kitchen
• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements

Remarks: Hong Kong cafe, non-halal restaurant

• Manufacturing Industry
• Reporting to: Chief Operating Officer (COO)
• Basic $10,000 to $15,000 + Variable Bonus + Allowances
• Excellent Welfare and Benefits + Career progression
• Working location: West
• Working hours: Normal Working Hours

Our client, a well-established coffee and beverage solutions provider, is seeking an experienced General Manager – Hospitality & Beverage Solutions to lead and grow its business within the hospitality and foodservice sector.

This role will be responsible for the overall commercial and operational performance of the division, including pricing strategy, costing, tender management, supplier and principal partnerships, and business profitability.

The successful candidate will oversee teams across sales, operations, and production, while working closely with senior management to drive business growth within the hotel, restaurant, café, and foodservice markets.

Job Responsibilities:

Business Leadership:

• Lead the overall business performance and profitability of the hospitality and beverage solutions division.
• Develop and implement strategies to grow business within hotels, restaurants, cafés, and foodservice sectors.
• Work closely with senior management on business planning, budgeting, and revenue growth initiatives.

Pricing, Costing & Tender Management

• Develop pricing strategies and costing structures to ensure competitive and profitable proposals.
• Lead client discussions on commercial proposals, pricing structures, and tender requirements, while working with internal teams to ensure competitive and profitable submissions.
• Monitor gross profit margins and cost performance.

Principal & Supplier Management

• Manage relationships with key international principals and suppliers, including: Coffee bean suppliers; Beverage brands (tea, syrups, etc.); Coffee machine manufacturers; Other hospitality beverage partners
• Negotiate commercial terms and develop product strategies to support business growth.

Hospitality & Technical Solutions

• Work with the team to deliver beverage solutions and coffee equipment to hospitality clients.
• Provide commercial guidance on coffee machine solutions and beverage systems for hotels and F&B outlets.
• Coordinate with technical service teams to ensure high service standards.

Operations & Production Management

• Oversee the day-to-day operations of the division including sales, service, warehouse, and production functions.
• Manage approximately 25 commercial and operational staff, along with 12 production team members.
• Ensure efficient coordination between departments to deliver strong customer service and operational perform

Leadership & Team Development

• Lead, coach, and develop teams to achieve sales and operational targets.
• Build a strong performance-driven culture within the division.
• Ensure alignment between team objectives and company strategy

Business Development

• Identify opportunities to expand into new hospitality segments and strategic partnerships.
• Maintain strong relationships with key clients including hotel groups, restaurant chains, and corporate customers.
• Represent the company in meetings with major clients, partners, and principals

Requirements:

• Degree in Business, Hospitality, Food & Beverage, or related discipline.
• Proven experience in pricing, costing, tender management, and gross profit responsibility.
• Experience managing teams and cross-functional operations.
• Familiarity with beverage solutions, hospitality equipment, or foodservice industry is advantageous.
• Strong leadership, negotiation, and stakeholder management skills.
• Comfortable engaging with Directors, senior management, and international principals.
• Willingness to travel when required.

Candidates with experience in hospitality supply, foodservice distribution, beverage solutions, or hotel sales are highly encouraged to APPLY with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

NG DIAUM YEE (R2198031)

EA Recruitment Pte Ltd

EA License No: 21C0492

Head Chef

• Working experience is must.
• Must have strong working experience in a kitchen.
• Create new menu items and improve existing dishes.
• Keep the kitchen clean, organized, and safe at all times.
• Supervise and support kitchen staff during food preparation.
• Ensure all dishes meet quality and presentation standards.
• Manage ingredients, stock, and food costs.
• Train and guide kitchen staff.
• Plan daily kitchen work and ensure smooth operations.
• Maintain consistent taste and customer satisfaction.

Job Description & Requirements

As a 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 chef.

REQUIREMENTS

• Ready to work any shift.

• Need to work long term.

• Ready to work for public holidays & Sunday.

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.