Total 1,358 Manager level F&B / Tourism / Hospitality job vacancies

Responsibilities:

• Act in command in the absence of Assistant Front Office Manager, supervise sections in Front Office, such as front desk, operator and concierge services. Monitor the junior staff’s conduct and job performance and to ensure that all staff project a positive corporate image to guests.
• Ensure that guests are attended to with promptness, courtesy and efficiency and that guest complaints are handled with tact and diplomacy. Assist in checking in / out of guests.
• Assist to inspect rooms assigned to VIPs before their arrival. Meet and escort the VIPs to their rooms and ensure that the complimentary amenities are provided. Ensure that relevant persons and Departments are informed of the VIPs.
• Initiate correspondence regarding enquiries, reservations, and complaints. Check housekeeping discrepancy report; report any variance and take corrective actions.
• Perform duties pertaining to security such as directing guests reporting incidents, thefts, or any offences to the Security department for assistance and handle matters concerning guest’s undesirable conduct in rooms / public areas or undesirable persons loitering around in co-ordination with the security department.
• Be alert and report any faults, defects and unusual activity of the property to relevant departments
• Maintain cash float amount in accordance with expected occupancy. Authorise rate and room changes, paid outs, cash advances, acceptance of cheques according to procedures and credit policies.
• Responsible for training of all front desk staff including planning, organising and conducting OJT.
• Monitor room inventory closely to ensure maximum utilisation of rooms to generate higher revenue. Assist to maximise revenue and occupancy from group allotments.
• Directly responsible for the evacuation of staff and guests during a fire or any security threat in co-ordination with the security department.
• Follows up in credit limit report, ensure all guests balance checked daily.
• Counsel, coach and mentor individual associates as required to drive initiative, performance and consistency.
• Ensures that the Hotel’s properties and facilities are protected and are kept in good working condition. Reports any loss or damage to the Hotel’s properties and facilities promptly and appropriately.
• Carries out any other reasonable duties and responsibilities as assigned by superior.

Requirement:

• Minimum five years of front office supervisory experience with strong knowledge of reception operations.
• Minimum secondary school qualification.
• Proficient in Opera PMS and other hotel systems.
• Customer-focused with flexibility and adaptability.
• Able to work effectively in a fast-paced environment and manage multiple tasks.
• Strong leadership skills to motivate and manage a team.
• Excellent communication and interpersonal skills.
• Able to manage daily front office operations, including staff scheduling, room inventory, and service standards.
• Skilled in handling guest feedback and service recovery professionally.
• Familiar with front office procedures and operating standards.
• Able to work rotating shifts, including weekends and public holidays.

PARKROYAL COLLECTION Pickering, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $6,000 - $8,000

· Locations: Many outlets in Singapore

Job Scope:

· Work with chefs for efficient provisioning and purchasing of supplies.

· Estimate food and beverage costs.

· Supervise portion control and quantities of preparation to minimize waste.

· Perform frequent checks to ensure consistent high quality of preparation and service.

· To lead the team on each shift and ensure the company service standards are upheld.

· Investigate and resolve complaints concerning food quality and service.

· Ensure sufficient stocks supplies in restaurant for smooth operation.

· Perform other duties as assigned by management

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

KeyResponsibilities

• Business Development: Actively source, secure, and manage corporate accounts, private parties, and catering opportunities.
• Sales Strategy & Marketing: Develop and execute marketing, promotions, and special events to boost brand awareness and sales.
• Relationship Management: Build relationships with regular customers, local businesses, and vendors to drive repeat business.
• Financial Performance: Monitor sales metrics, create revenue reports, and manage budgets to maximize profitability.
• Operations Coordination: Collaborate with the operations team to ensure seamless event execution and high customer satisfaction.
• Social Media/Trends: Utilize social media to promote the restaurant and keep abreast of industry trends to maintain competitive offerings. 

RequiredQualifications & Skills

• Experience: Proven experience in restaurant sales, event planning, or hospitality management.
• Communication: Exceptional interpersonal, negotiation, and customer service skills.
• Language Proficiency: Able to converse in English, Tamil and Hindi
• Technical Proficiency: Knowledge of POS systems and marketing tools.
• Leadership: Ability to lead promotional efforts and collaborate with staff. 

CoreCompetencies

• Sales Targets: Ability to achieve and exceed sales goals.
• Networking: Strong community outreach and relationship-building abilities.
• Problem-Solving: Proactive in managing client inquiries and complaints

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $6,000 - $8,000

· Locations: Many outlets in Singapore

Job Scope:

· Work with chefs for efficient provisioning and purchasing of supplies.

· Estimate food and beverage costs.

· Supervise portion control and quantities of preparation to minimize waste.

· Perform frequent checks to ensure consistent high quality of preparation and service.

· To lead the team on each shift and ensure the company service standards are upheld.

· Investigate and resolve complaints concerning food quality and service.

· Ensure sufficient stocks supplies in restaurant for smooth operation.

· Perform other duties as assigned by management

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

• Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
• Take orders from patrons for food or beverages. Write patrons’ food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
• Present menus to patrons and answer questions about menu items, making recommendations upon request. Explain how various menu items are prepared, describing ingredients and cooking methods.
• Clean tables or counters after patrons have finished dining.
• Other job task allocated by manager.

Job Responsibilities

• You will manage the banquet operations, train kitchen staff on quality food preparation, menu recipe execution, proper sanitary practices, cleaning and food storage procedures

• Responsible for presentation and plating techniques (both bento and plated), while being responsible for all facets of multi-unit Food and Beverage kitchen operations, including staffing, menu planning, ordering, vendor monitoring, food production, inventory management, catering, and budgeting.

• Manage all major Food & Beverage kitchen operating expenses, set margins, and ensure performance against projections, primarily for central kitchen and catering operations.

• Develop creative theme menu concepts for banquets, events, ice sculptures, decorations, and ad hoc special functions.

• Inspect, select, and utilise only the freshest ingredients (fruits, vegetables, meats, seafood, and poultry) to maintain the highest food quality standards.

• Maintain consistency in food quality, presentation, and delivery standards across all operations

• Monitor and evaluate the effectiveness of the kitchen operations through financial performance (P&L) and service standards.

• Develop recipes and supporting materials, including recipe cards, descriptions, and visual references.

• Ensure strict adherence to sanitation and hygiene standards across all kitchen operations.

• Oversee proper storage, temperature control, and stock rotation of food products in compliance with Health, Safety & Environment (HSE) regulations.

• Lead and manage kitchen team members, including Chefs, Cooks, and Stewards.

• Ensure proper  onboarding, orientation, and certification training for new staff, and implement ongoing training and development programmes.

• Promote and enforce safe work practices in all kitchen operations.

• Support the Director of Culinary in menu engineering and planning across Institutional Catering, Frozen Meals, and Events Catering.

• Assist in product development and R&D initiatives, particularly for frozen meals under the FMCG (Fast-Moving Consumer Goods) segment.

• Be able and willing to travel across Singapore for ad hoc events and operational support.

• Be willing to work on weekends to support Business Continuity Plan (BCP) activations when required.

• Foster a growth mindset within the team by encouraging continuous learning, skills development, and openness to feedback and innovation.

Requirements

• Associate Culinary Degree or equivalent from a recognised institution will be advantage

• Minimum five (5) years of experience as a Management Chef; or equivalent combination of education and experience within the institutional Food & Beverage sector

• Certified in Food Safety and relevant sanitation standards

• Experience in Michelin-starred restaurants will be an added advantage

• Strong proficiency in spoken and written English

• Proficient in Food & Beverage-related systems and Microsoft Office applications

Interested candidates, do submit your resume in MSWord or contact 62251232

This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”).
e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives.

By applying for this role, you consent to Recruit Haus’ PDPA and e2i’s PDPA.

We are looking for a detail-oriented and proactive Administrative Support Manager - F&B Operations to support the day-to-day administrative and operational functions within our Food & Beverage department. This role plays a key part in ensuring smooth operations, compliance, and effective coordination across teams.

Key Responsibilities

Administrative Support

• Manage administrative functions within the F&B department, including scheduling, calendar management, and coordination of meetings for the management team.
• Prepare reports, memos, and correspondence related to F&B operations.
• Handle internal and external communications to support smooth workflow and coordination.

Operational Coordination

• Support the execution of daily, weekly, and monthly operational plans, as well as ad-hoc projects when required.
• Monitor inventory levels, coordinate ordering of supplies, and ensure stock is maintained at appropriate levels.

Budget & Financial Support

• Assist with budget preparation, expense tracking, and reporting in accordance with client requirements.
• Prepare and maintain financial documentation such as invoices, receipts, and payroll-related records.
• Support cost control initiatives and identify opportunities for improved cost efficiency.

Compliance & Quality Assurance

• Ensure F&B operations comply with health and safety standards, company policies, and relevant regulatory requirements.
• Track equipment maintenance schedules, coordinate servicing, and report operational issues in a timely manner.
• Assist in audit and inspection preparation by ensuring documentation is accurate and readily available.

Customer Service & Stakeholder Management

• Act as a liaison between the F&B department and guests or clients, handling administrative queries professionally.
• Manage customer feedback and complaints promptly, ensuring proper follow-up and resolution.

Requirements

• Diploma or equivalent qualification in Hospitality, Business Administration, or a related field.
• Prior experience in F&B, hospitality, or operations support will be an advantage.
• Strong organisational and communication skills with attention to detail.
• Ability to multitask and work effectively in a fast-paced environment.
• Proficient in Microsoft Office (Word, Excel, PowerPoint).
• Work location: Changi Business Park

Why Join Us

• Exposure to end-to-end F&B operations.
• Dynamic and supportive working environment.
• Opportunities for learning and career development.

The Head of Food & Beverage is responsible for overseeing the Food & Beverage Department of the Club. The incumbent is accountable for F&B revenue, budgeting, food and service quality, F&B promotions, cost management, and productivity.

He/ She will oversee the Culinary Department, Stewarding, Restaurant, Bar and Banquet Operations, F&B Administration, Planning & Promotions, and F&B Training.

He / She will work closely with the Purchasing Department and the Cost Controller, as well as with all other departments during major club events, including Sports, Social and the SCC Night Race.

Key Job Responsibilities

1) Leadership & Management

2) Operations Management

3) Financial Management

4) Menu Planning & Development

5) F&B Promotions

6) Member Relations

7) Compliance & Regulations

Core Skills and Knowledge :

• A comprehensive understanding of food and beverage operations, including menu planning, food safety and hygiene.
• Strong leadership, motivational and team building skills.
• An excellent communicator with staff, members and committee members.
• Exceptional customer service and problem-solving abilities.
• Ability to develop innovative and creative concepts and promotions to attract members and increase spending.
• Up to date with latest food & beverage market trends.
• A strategic thinker, who is also adept as developing and managing budgets and meeting financial targets.
• Analytical and detail oriented, with a strong grasp of financial performance.
• Sound knowledge of F&B costing, cost control and labour cost management.

Experience:

• Proven experience (5-10 years) in a food and beverage management role, with at least 3 years in a senior leadership position.
• A varied background in hospitality, with working experience in both clubs and hotels.

• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Organizing all the work they do and maintaining the accounting records
• Reporting discrepancies they find within the accounts to their superiors
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
• To assist in taking orders from customers
• To assist in cashiering duties and responsibilities
• To ensure cleanliness of equipment and surroundings
• To Prepare Ice and Hot Beverages
• Any other duties assigned by supervisor/manager

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Organizing all the work they do and maintaining the accounting records
• Reporting discrepancies they find within the accounts to their superiors
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
• To assist in taking orders from customers
• To assist in cashiering duties and responsibilitiesTo assist in cashiering duties and responsibilities
• To ensure cleanliness of equipment and surroundings
• To Prepare Ice and Hot Beverages
• Any other duties assigned by supervisor/manager

• Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
• Take orders from patrons for food or beverages. Write patrons’ food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
• Present menus to patrons and answer questions about menu items, making recommendations upon request. Explain how various menu items are prepared, describing ingredients and cooking methods.
• Clean tables or counters after patrons have finished dining.
• Other job task allocated by manager.

Key Responsibilities

• Business Development: Actively source, secure, and manage corporate accounts, private parties, and catering opportunities.
• Sales Strategy & Marketing: Develop and execute marketing, promotions, and special events to boost brand awareness and sales.
• Relationship Management: Build relationships with regular customers, local businesses, and vendors to drive repeat business.
• Financial Performance: Monitor sales metrics, create revenue reports, and manage budgets to maximize profitability.
• Operations Coordination: Collaborate with the operations team to ensure seamless event execution and high customer satisfaction.
• Social Media/Trends: Utilize social media to promote the restaurant and keep abreast of industry trends to maintain competitive offerings. 

Required Qualifications & Skills

• Experience: Proven experience in restaurant sales, event planning, or hospitality management.
• Communication: Exceptional interpersonal, negotiation, and customer service skills.
• Language Proficiency: Able to converse in English, Tamil and Hindi
• Technical Proficiency: Knowledge of POS systems and marketing tools.
• Leadership: Ability to lead promotional efforts and collaborate with staff. 

Core Competencies

• Sales Targets: Ability to achieve and exceed sales goals.
• Networking: Strong community outreach and relationship-building abilities.
• Problem-Solving: Proactive in managing client inquiries and complaints

Responsibilities:

• Plan and execute Asian/Chinese cuisine forcentral kitchen and banquet events
• Manage food production efficiently with strongcost and hygiene control
• Develop and update menus based on quality, seasonality, and availability
• Maintain and improve food quality, presentation, and kitchen standards
• Supervise kitchen staff and coordinate daily operations
• Ensure compliance with food safety and sanitation standards
• Support events, tastings, and other assigned duties
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Minimum 3 years of F&B experience, preferably in Halal banquet and catering settings
• Able to work on weekends and public holidays
• Basic computer skills; organized and self-motivated
• Strong communication, teamwork, and positive attitude

Whatsapp 91834574 for more information

· Manage allF&B and day-to-day operations within budgeted guidelines and to the higheststandards

· Preserveexcellent levels of internal and external customer service

· Designexceptional menus, purchase goods and continuously make necessary improvements

· IdentifyCustomers’ needs and respond proactively to all of their concerns

· Lead F&Bteam by attracting, recruiting, training and appraising talented personnel

· Establishtargets, KPI’s, schedules, policies and procedures

· Provide a twoway communication and nurture an ownership environment with emphasis inmotivation and teamwork

· Comply withall health and safety regulations

· Report onmanagement regarding sales results and productivity