Total 65 Senior Executive restaurant manager job vacancies in Indonesia

職位描述：

• 處理國際品牌產品
• 規劃和監控公司在社群媒體和數位行銷領域的持續存在
• 投放優化後的線上廣告，以提高公司和品牌知名度
• 與銷售和市場部門緊密合作，以實現他們的目標
• 協助規劃和執行行銷活動和促銷活動。
• 協調線上和線下行銷活動，包括活動和數位行銷活動。
• 準備行銷報告、活動分析和每月績效更新。
• 確保所有行銷資料均符合公司品牌指南。
• 協助制定預算計劃和監控行銷費用。
• 必要時協助管理階層完成臨時行銷任務。

要求：

• 行銷/大眾傳播/商業研究或同等專業的文憑/學位。
• 所需語言： 英語和馬來語
• 最好是40歲以下的候選人。
• 必備技能：Microsoft Office
• 至少3-7年數位行銷工作經驗
• 需要具備良好的社群媒體知識。
• 樂於學習，善於團隊合作，能夠獨立工作，並能適應非正常工作時間，充滿熱情。
• 積極性和樂觀態度
• 有直播主持經驗者優先考慮。
• 願意在芙蓉工作

請將您的履歷寄至karmeng.wong@ultragallant.com.my

福利待遇

• 個人休假
• 開放文化
• 個人發展機會

要求

1. 至少兩年建築業經驗
2. 具備紮實的技術知識和對工程原理、專案管理方法和施工流程的深刻理解。
3. 優秀的解決問題、決策與溝通能力
4. 具備在團隊環境中協作工作和領導跨職能專案的能力
5. 土木工程或相關領域最低文憑

職責

1. 負責管理分配專案的各個方面，包括規劃、協調、預算和資源分配。
2. 與客戶、承包商和利害關係人聯絡，以確保有效溝通和及時解決問題。
3. 監控專案進度，識別並降低風險，並根據需要採取糾正措施。
4. 監督現場團隊的工作，包括監管承包商並確保遵守安全和品質標準。
5. 為專案團隊提供技術專長和指導
6. 發現流程改善機會，並為公司的整體發展和成功做出貢獻。

福利待遇

• 津貼（差旅補助等）
• 醫療保險
• 產假
• 育嬰假
• 年度績效獎金

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: Cook/Senior Cook
• Working Location: Central – 313 Somerset (Nearest MRT: Somerset) / South – Anchorpoint (Nearest MRT: Queenstown) / West – West Coast (Nearest MRT: Clementi) / East - Parkway Parade (Nearest MRT: Marine Parade MRT) – Choose either one workplace
• Working Hours: 5.5 days, Off day falls on weekday (1.5-2 hours lunch break)
• Salary Package: Gross Salary up to SGD 3000 (Up to SGD 2700 + OT) + Variable Bonus
• Duration: Permanent

Key Responsibilities

• Handle a wide range of raw fish and other ingredients
• Bake, grill, steam and deep-fry meats, vegetables, fish, poultry and other foods
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
• Ensure food portions and food presentation meet company standards
• Ensure ingredients and final products are fresh
• Monitoring supplies and re-ordering stock as needed
• Packing and labelling of sashimi
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food at the correct temperature in order to avoid spoilage
• Maintain food safety and sanitation standards
• Monitor and train subordinates to obtain good-quality skills and performance
• Welcome and bid farewell to customers as part of an open-concept restaurant environment
• Ad-hoc assigned by Chef

APPLY NOW!!!

• Min. 1 year of working experience in a related field
• Training is provided to inexperienced candidate
• Maintain quality, excellent service & cleanliness at all times
• Good personal hygiene practice
• A food hygiene certificate is a plus

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 #67107 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 | Rachael Lee | EA Reg No.: R2093131

GOODWOOD PARK HOTEL

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Restaurant Manager, your job responsibilities include, but not limited to:-

Responsibilities

• Assists in recruiting, training, motivating, coaching, directing and supervising the work of the employees in the restaurant/bar and banquet operations.

• Assists in developing and implementing all training programmes on a continual basis to ensure a high degree of professionalism within the staff.

• Ensures that the service standards are maintained while operating within budgeted labour cost guidelines. Food and beverage cost control is also important, preventing any wastage and over-ordering.

• Ensures proper care, security and maintenance of hotel equipment.

• Supervises the storage and operational area, ensuring that all restaurants, bars and function rooms are clean and tidy at all times.

• Attends all briefings and meetings in the absence of the Restaurant Manager and disseminates the information to staff.

• Monitors staff grooming, attitude and degree of professionalism to ensure strict adherence to the standards of quality service.

• Attends to guests’ complaints, problems or situations promptly to the satisfaction of the guests.

• Assists service staff at peak periods when possible. Must also be well-versed with F&B operations hours.

• Plans staff duty roster and conducts briefing regularly.

• Monitors and controls crowd when busy, always be on alert and stay vigilant on suspicious/strange findings.

• Performs any other duties as may be assigned from time to time by the management.

Requirements

• GCE 'O' Levels or equivalent

• 3 years of F&B experience

• Ability to work in a fast-paced environment

For more information, please visit www.goodwoodparkhotel.com

Please be informed that only shortlisted candidates will be notified.

Job Description

Job Responsibilities:

• Responsible for ensuring a positive guest experience
• Ability to courteously and efficiently interact and serve guests to ensure their satisfaction while dining, in accordance with all Company standards, policies, and procedures.
• Fully understands the restaurant’s concept other specifics of the Company
• Engage with guests as they make food and beverage decisions
• Serve food courses and beverages to guests
• Pick-up used plates and cutleries and clean tables as needed to ensure a clean dining area
• Enter orders, deliver food and beverages, process payments
• Achieve company objectives in sales, service, quality, appearance of facility, sanitation,cleanliness, and creating a positive, productive working environment
• Manage time effectively with minimum supervision.
• Assist the Managers and/or Supervisors in ensuring that the Steps of Service are met and executed by all restaurant staff members.
• Practicing excellent communication management

Requirements:

• Completion of at least high school "O" Level, Diploma in any field
• At Least 2 years in related field
• Good Interpersonal and Communication Skills
• Superior Food and Beverage Knowledge

Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

The F&B Executive is concerned with the efficient and professional service of food and beverages within the restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and stock control. This role directly supervises team members while ensuring that all guests receive optimum service in accordance with the standards, policies and procedures of Hilton.

What will I be doing?

As the F&B Executive you will be responsible for performing the following tasks to the highest standards:

• Confidently know the food and beverage menu contents and explain them in detail to guests.
• Understand dietary requirements and offer appropriate suggestions.
• Make suggestions on the menu that might suit guests of different dietary requirements.
• Familiarize with menu items of all other outlets to recommend guests to other outlets.
• Undertake steps to ensure that the cashiers’ desk is ready and set for service.
• Check reservations with the Supervisor/ Manager and confirm any large bookings for the next service period.
• Ensure that everything is clean and tidy, ready for guests to enter the restaurant.
• Assist kitchen team members where required and carry out any reasonable duties requested by the Supervisor/ Manager.
• Greet guests with smiles as they enter and leave the restaurant, even if they are not seated at your designated section.
• Usher guests to a table and present menus when appropriate.
• Ensure that all service procedures are carried out to the standards required.
• Accommodate to guest request or offer appropriate alternatives.
• Take personal responsibility for the service experience of all guests in your designated area.
• Follow-up on any guest questions or queries immediately, and provide reach out to your Supervisor/ Manager if uncertain.
• Be observant when passing by guest tables, check if they require service and checking on their satisfaction.
• Make sure that all areas in the restaurant are cleaned and maintained in accordance with operating procedures.
• Assist with guests’ when they exit the restaurant and to check that they do not leave belongings behind.
• Ensure that safe and healthy working practices are observed throughout the service.
• Report any accidents / incidents to the Supervisor / Manager.
• Ensure that the Food & Beverage mission is established and instilled in you and all team members.
• Guide new team members and trainees/ casual labours.
• Ensure that safe and healthy working practices are observed throughout the service.
• Carry out any other reasonable duties and responsibilities as assigned.
• Side duties such as stock take, inventories, par stock level to be maintained working closely with the restaurant manager.
• Ensure that the cashiering duties are completed and floats are collected in timely manner.

What are we looking for?

The F&B Executive serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 1 to 3 years’ experience in similar position with 5-star hotel category or celebrity chef restaurant.
• Good English skills, both verbal and written to meet business needs.
• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
• Outgoing personality and willing to work for long hours.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Job Description & Requirements

We are looking for an experienced and qualified SENIOR COOK/RESTAURANT COOK to organize the kitchen’s activities.

Ensure all meals are prepared accordingly to their specifications.

Min 2 years to 8 yearsexperience as a cook

Supervise and coordinate activities of cooks and other food preparation workers

Prepare all therapeutic diets according to specification.

Ensure that prepared meals meet a high standard in taste and presentation.

Maintain a high standard of kitchen hygiene, safety cleanliness and safe food storage.

Up-to-date with culinary trends and optimized kitchen processes

Maintain a high standard of cleanliness of all equipmentused in his/her section.

Prepare meat and seafood items by cutting, slicing, sectioning, chopping and cleaning accordingly to the requirement.

Assist in collating of meals diet chits.

Assist in receiving and arranging of incoming goods.

Assemble and dish all meals during meal service.

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This role supports the Restaurant Manager by delivering exceptional bar service in a fine dining environment, preparing and serving drinks, maintaining the bar area, and ensuring compliance with safety and sanitation standards.

** Available shifts: 10.30am - 3.30pm or 5pm - 10pm

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Prepare and serve drinks accurately to customers to ensure a positive and enjoyable experience
• Maintain a clean, organized, and safe bar area to meet hygiene and operational standards
• Interact with guests to identify their beverage preferences and recommend suitable drinks
• Process customer transactions efficiently and accurately while monitoring inventory levels to support stock management
• Apply detailed knowledge of the beverage menu and products to provide informed service and enhance customer satisfaction
• Follow sanitation and safety regulations consistently to maintain compliance and protect guest well-being
• Any other duties as assigned

Job Requirements:

• At least 1 year of relevant bartending experience
• Knowledge of mixing, garnishing, and serving drinks
• Ability to work flexible hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Chinese Culinary Pte Ltd for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA). You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

About the Restaurant

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.

This position as a Service Executive will report to Supervisor / Assistant Manager / Restaurant Manager.

This upcoming new restaurant is located at the central area of Singapore.

Job Responsibilities:

• Deliver top-notch customer service by providing a pleasant dining experience for guests
• Serve food in a timely and efficient manner
• Collaborate with kitchen team to ensure accurate order fulfilment
• Perform preparation, table set up and ensure the proper handling of all operating equipment
• Assist in ensuring smooth operation of the restaurant, including opening and closing procedures, taking orders, setting tables, and cleaning the restaurant
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Adhere to the compliance of sanitation and safety regulations
• Any other duties as assigned

Job Requirements:

• 1-3 years of relevant experience preferably in Fine Dining
• Prior experience working in a preopening team would be advantageous
• Possess strong knowledge in food (relevant cuisine) and beverage
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Japanese Concept for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

Company Overview

Positano Risto offers a relaxed indoor-outdoor setting serving hearty halal Italian cuisine and alcohol-free drinks. It provides a Muslim-friendly Italian dining experience for diners worldwide who love authentic Italian food.

Job Summary

Join our Italian restaurant as an F&B Executive supporting daily operations to deliver seamless, exceptional dining experiences focused on guest satisfaction and hospitality.

Responsibilities

• Support the General Manager in overseeing daily restaurant operations to ensure smooth service delivery
• Deliver exceptional guest service by actively maintaining guest satisfaction throughout the dining experience
• Address and resolve customer complaints promptly and professionally to uphold service quality
• Monitor guest feedback and implement service improvements to enhance the table service experience
• Assist in developing and executing marketing strategies and promotional activities to attract and retain customers
• Coordinate and assist in planning food and beverage events, promotions, and functions to boost engagement
• Perform additional duties as assigned to support restaurant operations and team goals

Preferred competencies and qualifications

• Prior experience in a similar F&B role is an advantage but not mandatory
• Basic understanding of Italian cuisine is a plus
• Positive attitude with a strong commitment to delivering excellent customer service
• Ability to multitask effectively in a fast-paced environment
• Team player with good communication skills
• Flexibility to work various shifts, including weekends and public holidays

A Senior Cook leads daily kitchen operations, oversees food preparation, and maintains quality and hygiene standards. They manage junior staff, control inventory, and support the Head Chef with menu creation and cost control to ensure efficient kitchen workflows.

Key Responsibilities

• Ensure smooth daily restaurant operations
• Maintain food quality, hygiene, and service standards
• Handle cashier duties (order taking & payments)
• Perform daily cash tally (opening & closing)
• Monitor stock and handle ordering
• Assist in packing food orders
• Maintain stock records and reduce wastage

Key responsibilities

• Sales to Japanese restaurants customers in Singapore and Malaysia (proposing kitchen equipment, design & construction, after-sales follow-up)

• Coordination with local service technicians for after-sales service

• Liaison with the kitchen equipment support team at Japan Headquarters (coordinating potential projects, conveying and confirming client requests)

• General sales administration duties (order placement/receipt, delivery schedulemanagement, document preparation/checking)

• Communication with CAD personnel (drawing revision requests, confirmations,specification alignment)
  

Requirements

• Japanese business proficiency required for coordination with Japanese customers and the Japan Headquarters support team

• Experience in either sales or project coordination with Japanese customers (or both)

• Ability to read drawings and provide instructions in English to CAD personnel is desirable

• Hands-on CAD operation skills are a plus

• Experience working with Japanese restaurants or in the commercial kitchen equipment industry is preferable
  

HOW TO APPLY:

Interested applicants, please click on “Apply Now” or submit your resume to ref4@trustrecruit.com.sg

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Chong Kar Mun

EA Personnel Reg No: R2089894

Job Summary

A Senior Cook leads daily kitchen operations, oversees food preparation, and maintains quality and hygiene standards. They manage junior staff, control inventory, and support the Head Chef with menu creation and cost control to ensure efficient kitchen workflows.

Responsibilities

• Lead daily kitchen operations to ensure smooth and efficient food production
• Oversee food preparation processes to maintain consistent quality and hygiene standards
• Manage and mentor junior kitchen staff to enhance team performance and skill development
• Control kitchen inventory by monitoring stock levels and minimizing waste to optimize costs
• Support the Head Chef in creating menus that balance creativity, cost control, and customer satisfaction
• Implement cost control measures to maintain budget targets while ensuring food quality