Total 150 F&B / Tourism / Hospitality job vacancies in D26 Springleaf, Upper Thomson

A restaurant cook

prepares ingredients, cooks, and plates food according to recipes and health standards

. They work in fast-paced environments, managing workstations, cleaning, and operating equipment like grills and ovens. Key duties include checking ingredient freshness, ensuring high-quality, consistent food, and collaborating with team members.

Indeed

 +5

Core Responsibilities

• Food Preparation: Chopping, dicing, mincing, and preparing meats, seafood, and vegetables according to instructions.
• Cooking: Utilizing various techniques—baking, grilling, steaming, frying, sautéing—to prepare food.
• Plating: Arranging and garnishing dishes to meet company presentation standards.
• Quality & Safety: Monitoring food quality, maintaining inventory, and strictly adhering to sanitation/hygiene regulations (HACCP).
• Station Management: Setting up, cleaning, and sanitizing workstations. Betterteam +4

Key Skills & Requirements

• Culinary Knowledge: Understanding various cooking methods and techniques.
• Working Under Pressure: Handling high-volume, fast-paced service while staying calm.
• Teamwork & Communication: Collaborating efficiently with other kitchen staff.
• Physical Stamina: Ability to work on feet for long periods and lift, reach, and bend.
• Attention to Detail: Ensuring consistency in taste and presentation.
• Experience: Previous experience in a restaurant setting is often required, with potential culinary training as a plus. 

Responsibilities

• Responsible for the effective, efficient, and profitable functioning of the Front Office department.
• Prepare the short-term and long-term department strategies for the onward planning, budgeting, and forecasting together with the Cluster Executive Committee.
• Develop, recommend, and advise the Hotel Manager/Room Division Manager on potential areas for improvements relating to processes and strategies within the hotel.
• Be proactive and resourceful in the analysis of trends as well as the changing needs and expectations of guests relating to hotel accommodation, services, and facilities.
• Align and rally the staff towards achieving ARR and occupancy goals with proper yield management of room inventory.
• Ensure that the Front Office department handles all guest calls promptly and in a friendly manner.
• Inspect guest rooms, public areas, lobby, and other facilities periodically to maintain a consistently high standard.
• Work with outsourced security for efficient surveillance and proper reporting/follow-up of incidents.
• Collaborate with Human Resources for manpower-related matters.
• Make plans for succession planning to ensure the development of future department heads.
• Perform any other duties assigned by supervisors, carrying them out diligently and professionally.

Requirements

• Minimum Diploma or Degree in Hospitality, Tourism, or related field.
• At least 5 years of Front Office experience, including 2–3 years in a supervisory or managerial role.
• Strong leadership, communication, and interpersonal skills.
• Service-oriented with the ability to manage guest satisfaction and operational efficiency.
• Proficient in Opera PMS or other hotel front office systems.
• Hospitality certifications (e.g., CERT, service excellence, operations management, or leadership) are an advantage.
• Professional, well-groomed, and composed in all guest interactions.

Employees will get to enjoy benefits such as Medical, Flexi, Birthday Leave & Vouchers, Annual Health Screening, and Insurance Coverage.

A Restaurant Manager

oversees daily operations, ensuring high-quality food, service, and profitability

. Key responsibilities include staffing (hiring, training, scheduling), inventory management, financial reporting, and complying with health/safety regulations. They ensure smooth front-of-house and back-of-house operations to drive customer satisfaction and profitability.

Employment Hero

 +5

Key Responsibilities

• Operational Leadership: Manage daily operations, including opening/closing, food safety compliance, and resolving customer complaints.
• Staff Management: Hire, train, mentor, and schedule employees, fostering a positive work environment.
• Financial Performance: Control costs, manage inventory, prepare payroll, and implement strategies to maximize profits.
• Customer Service: Greet customers, manage reservations, and ensure high standards of quality.
• Compliance: Maintain health, safety, and licensing standards to comply with regulations. LinkedIn +8

Required Skills and Qualifications

• Experience: Proven experience as a restaurant manager or in a similar role.
• Leadership: Strong team management and communication skills.
• Financial Acumen: Understanding of budgeting, inventory control, and sales tracking.
• Technical Skills: Proficiency in restaurant management software (e.g., POS systems, scheduling tools).
• Flexibility: Willingness to work flexible hours, including nights and weekends. LinkedIn +6

requires cooking of simple western menu, handling of ingredients. stock taking stock accounting. customer service taking order. cleaning of stall mopping wiping down.
air con environment.

exact location ITE EAST

stall opens 8am-6pm.

shifts

10am-2pm

8am-1pm
11am-6pm
8am-6pm

927I6II7

To support existing accounts personnel:

- Support day-to-day accounting (invoicing, payments, reconciliation)

- Assist in month-end closing and basic finance reporting

- Handle statutory submissions (GST, CPF, GTO)

- Support HR functions including hiring and onboarding

- Manage work passes and staff records

- Track attendance, leave, and payroll support

- Mon to Fri // 9am to 6pm

SF Group – Singapore Regional Treasury Center

SF Group is a leading integrated logistics and supply chain service provider in China and across Asia, with businesses spanning express logistics, supply chain solutions, aviation logistics, international services and technology-enabled platforms. The Group’s service network covers major markets across Asia, Europe and the Americas.

The Singapore Treasury Center serves as SF Group’s overseas treasury platform, providing funding support to the Group’s overseas subsidiaries and supporting the Group’s internationalisation strategy and global business expansion.

Job Responsibilities

• Assist the treasury team in daily cash management operations, including cash forecasting, cash position monitoring, and coordination with local finance teams.
• Support liquidity management efforts, including optimising cash allocation, assisting with deposit and financing activities, and ensuring adequate liquidity for daily working capital needs.
• Maintain and update treasury-related documents, records, and reports, ensuring compliance with internal policies, group standards, and local regulatory requirements in Singapore.
• Collaborate with internal teams (corporate treasury, finance, tax, legal) and external partners (e.g. banks) to support smooth treasury operations.
• Participate in treasury process optimisation and system enhancement initiatives, applying digital tools and analytics where applicable.
• Support ad-hoc treasury projects, including bank account management, intercompany transactions, and audit-related preparations.

Job Requirements

• Bachelor’s or Master’s degree in Finance, Accounting, Economics, or a related field.
• Open to recent graduates or candidates with up to 1–2 years of relevant experience.
• Candidates must be eligible to work in Singapore.
• Strong analytical skills, detail-oriented, and comfortable working with financial data and treasury-related tasks.
• Proficient in English (both written and spoken); Mandarin is a plus as the role involves coordination with HQ and regional stakeholders, including reviewing documents and handling communications that may be in Mandarin.
• Familiar with Microsoft Office Suite (especially Excel for financial analysis); knowledge of treasury systems or financial certifications (e.g. ACCA, CFA) is a bonus.
• Proactive, self-motivated, and able to work both independently and collaboratively in a team environment.
• Strong learning agility, with an interest in treasury management and the ability to adapt to a fast-paced work environment.

What We Offer

• A competitive salary package (SGD 3,500 – 4,500 per month, commensurate with qualifications and experience), with annual performance bonuses.
• Structured on-the-job training and mentorship programme to support professional development in treasury operations.
• Clear career development pathways, with opportunities to grow into more advanced treasury roles and participate in regional or global projects.
• Comprehensive benefits, including medical insurance, annual leave, and training support.
• A collaborative and inclusive work environment within a regional treasury function.

Job Overview

The Director of Revenue is responsible for maximizing the hotel’s overall revenue through effective pricing strategies, inventory control, and revenue management practices. The Director will analyze market trends, forecast demand, and develop strategies to ensure the hotel's financial objectives are met or exceeded.

Key Responsibilities:

• Develop and implement comprehensive revenue management strategies to optimize room rates, occupancy, and profitability.
• Set pricing strategies for rooms, packages, and other services by analyzing market trends, competitor pricing, and historical data.
• Collaborate with the Sales and Marketing team to create promotional offers that drive revenue.
• Manage inventory controls by setting restrictions and allocations based on forecasted demand.
• Implement dynamic pricing models to adjust rates based on real-time demand.
• Monitor and adjust room allocation across various distribution channels, including OTAs, direct booking platforms, and third-party partners.
• Analyze revenue trends, booking patterns, and market demand to develop accurate forecasting models for room revenue and other revenue streams.
• Use data-driven insights to inform decision-making and adjust strategies as needed.
• Prepare and present detailed revenue reports to senior management, highlighting performance against targets and recommending improvements.
• Lead and mentor the revenue management team, fostering a culture of data-driven decision-making and proactive revenue generation.
• Build strong relationships with distribution partners and OTAs to optimize pricing, visibility, and sales.
• Conduct regular competitive market analysis to ensure the hotel is positioned favorably within the market.
• Track and respond to shifts in demand, competitor pricing, and external market conditions.
• Utilize forecasting models and scenario planning to mitigate risks and take advantage of emerging opportunities.
• Contribute to the annual budget planning process, ensuring realistic revenue targets based on market conditions and hotel performance.
• Monitor financial results, track key performance indicators (KPIs), and adjust strategies to meet or exceed revenue goals.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, Finance, or a related field.
• Certification in Hotel Revenue Management is a plus.
• Minimum of 5-7 years of experience in revenue management within the hospitality industry, preferably in a luxury hotel setting.
• Proven experience in developing and executing revenue strategies across multiple revenue streams.
• Strong understanding of hotel distribution systems, revenue management software, and market analytics.

Skills:

• Excellent analytical and quantitative skills, with a strong attention to detail.
• Expertise in pricing strategies, demand forecasting, and market segmentation.
• Strong leadership and communication skills, with the ability to collaborate across departments.
• Proficiency in using revenue management systems, property management systems, and channel management tools.
• Ability to adapt to a fast-paced, dynamic environment and respond to market changes quickly.

Job summary

The Director of Revenue is responsible for maximizing the hotel’s overall revenue.

Roles

This position is responsible for maintaining the food preparation areas, facilities & equipment, and utensils in clean and orderly condition. They will be trained to handle the operations of equipment such as dishwashing machines.

Responsibilities

• Operating of Washing Equipment
• Garbage disposal and maintenance of the disposal area
• Proper handling of the equipment usage
• Other ad-hoc duties as assigned

Requirements

• Physically fit
• Ability to work independently and in a team
• Able to start work immediately or within short notice
• Call 9011 0674

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in afast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experiencein food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

Job Title: Accounts Executive (Income Audit)

JOB FUNCTIONS:

1. Prepare and distribution of daily revenue and statistics report, ensure all revenue transactions are taken-up correctly.
2. Investigation all the revenue discrepancies and make necessary adjustment.
3. Review all rebates and allowances and manual posting transaction to ensure they are properly authorized.
4. Ensure that the hotel’s policies, procedures and controls relating to Revenue Audit are adhered to.
5. Attend to guest’s enquiries or disputes on billing and invoices requests.
6. To be ready and responsible when assigned to perform any other duties as designated by higher management.
7. Assist with the month-end closing as specified.
8. Maintain complete knowledge of property management system, point of sales and manual procedures.

REQUIREMENTS:

1. Minimum Diploma or Higher.
2. Good knowledge of Microsoft Office (Excel).
3. Experienced working in a hospitality/resort industry will be a plus.
4. High degree of accuracy and attention to details.
5. Ability to multi-task successfully under pressure in a fast-paced environment.

*Only shortlisted candidates will be notified.

Job Scope

• Oversee the service of the restaurant.
• Handling guest complaints and feedback to ensure guests satisfaction.
• Providing coaching and feedback to staffs.
• Monitoring and maintaining the operating systems of the outlet.
• Ensuring food quality and hygiene standard is maintained.
• Greeting and coordinating the guests’ seats and assign guests to tables suitable to the size of each group.
• Ensuring team briefings are carried out before each service period.
• Promoting the restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Participating in monthly physical stock take of the restaurant, including but not limited to glassware, plate and crockery.
• Developing and implementing service-related training programs.
• Monitoring inventory levels.
• Planning weekly rosters and preparing daily report.
• Preparing weekly sales report for meeting purpose.
• Performing miscellaneous job-related duties as assigned.

Job Role:

• Prepare meals for children and staff.
• Maintain high food hygiene standards in the kitchen and food service in the kindergarten.
• Provide excellent food service as part of a quality preschool programme

Job requirements:

• Relevant work experience a must
• Responsible and caring team player
• Passed medical exam with immunization against Hepatitis B and typhoid, and certified in Food Handling

Duties:

• Prepare nutritious, home-cooked meals for pupils and staff.
• Proper storage of food materials (e.g. meats, fresh fruits and vegetables)
• Maintain cleanliness and hygiene of the kitchen
• Clear and wash up used crockery and utensils after meals (including kitchen)
• Any other duties as may be assigned from time to time

Responsibilities

Study each recipe and gather all necessary ingredients

• Cook food in a timely manner

• Delegate tasks to kitchen staff

• Inform wait staff about daily specials

• Ensure appealing plate presentation

• Supervis Cooks and assist as needed

• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

• Monitor food stock and place orders

• Experiment with recipes and suggest new ingredients

• Ensure compliance with all health and safet regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook

Leadership skills

• Ability to remain calm and undertake various tasks

• Excellent time management abilities

• Up-to-date knowledge of cooking techniques and recipes

Requirements

• Proven experience as a Chef or Cook in a restaurant, café, or catering environment.
• Strong knowledge of cooking techniques, ingredients, and kitchen equipment.
• Ability to work in a fast-paced environment while maintaining quality.
• Excellent teamwork and communication skills.
• Strong attention to detail and commitment to hygiene and safety standards.
• Possess Food Safety Certification

Responsibilities

• Prepare and cook high-quality dishes in accordance with the menu and company standards.
• Ensure food presentation and taste consistently meet expectations.
• Assist in menu planning, food costing, and recipe development when required.
• Maintain cleanliness and organization of the kitchen, ensuring compliance with food safety and hygiene standards.
• Monitor stock levels and assist in ordering supplies as needed.
• Support and collaborate with the kitchen team to ensure efficient service.
• Adhere to all health, safety, and sanitation guidelines.

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in afast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters withcolleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experiencein food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produceresults

- Ability to work in a fast-pacedenvironment

- Team player