Total 5,748 Others level F&B / Tourism / Hospitality job vacancies

Job Overview

The Human Resources Executive supports the Human Resources department with a focus on talent acquisition activities and colleagues' facilities management. The individual handles logistical and administrative activities to achieve Hotel's goals while being in compliant with Hotel's policies and statutory requirements.

The Role

Talent Acquisition

• Execute end-to-end recruitment processes including sourcing, screening, interviewing, and offer
• Conduct background search of job applicants to verify authenticity of information submitted and identify any critical issues
• Communicate and negotiate employment offers within hotel guidelines to candidates and secure acceptance of employment offers
• Prepare and coordinate onboarding for new hires, including casual labour ensuring a smooth and effective onboarding experience
• Amplify the company's Employee Value Proposition (EVP) and create engaging content for employer branding campaigns
• Research and understand candidate sentiments to identify unique cultural insights

Colleagues Facilities

• Collate and compile general feedbacks
• Ensure proper maintenance of colleagues' facilities including lockers and changing room, colleagues' dining room and colleagues' transportation
• Update notice board and internal platforms on a timely basis

Logistical and Administrative Support

• Handle and escalate company/Human Resources related requests or queries
• Draft and disseminate company/Human Resources information, including but not limited to daily reports
• Handle data entry and enrollment for new colleagues
• Coordinate process and source for vendor/service provider(s)
• Assist colleagues with claims and expenses related to Human Resources
• Prepare monthly reports for internal and corporate reporting
• Coordinate and facilitate processes through the various stages of colleague cycle; from recruitment to hiring and conclusion of employment relationship, including but not limited to scheduling interviews, on-boarding and off-boarding

Talent Profile

• Diploma in Human Resources Management or equivalent qualifications
• Prior experience in talent acquisition or human resources functions
• Proficient in Microsoft Office Word, Excel and PowerPoint
• Knowledge of Employment Act
• Knowledge in Timesoft

Job Description & Requirements

Good knowledge in Chinese & Fusion cuisine

1. Recruit, select, train, assign, schedule, coach, counsel and discipline employees

2. Communicate job expectations; planning, monitoring, appraising and reviewing job contributions

3. Plan and review compensation actions; enforcing policies and procedures

4. Contribute operations information and recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality and customer-service standards; resolve problems; complete audits; identify trends

5. Forecast requirements; prepare an annual budget; schedule expenditures; analyze variances; initiating corrective actions

6. Develop operations systems by determining product handling and storage requirements; develop, implement, enforce and evaluate policies and procedures; develop processes for receiving product, equipment utilization, inventory management and shipping

7. Analyze process workflow, employee and space requirements and equipment layout; implement changes

8. Maintain safe and healthy work environment by establishing, following and enforcing standards and procedures; complying with legal regulations

9. Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations

10. Accomplish operations and organization mission by completing related results as needed

11. Meet or exceed operations labor budget expectations

12. Manage staff levels, wages, hours, contract labor to revenues

13. Responsible for all department managers and supervisors, with review/approval responsibility for all operations employees

14. Run a safe, injury/accident free workplace

15. Establish contracts and pricing and ensuring proper maintenance and serving as primary liaison with utilities and local government agencies, such as fire, police, health and safety agencies

16. Manage relationships with key operations vendors

17. Track vendor pricing, rebates and service levels

18. Review and approve all operational invoices and ensure they are submitted for payment

19. Serve as primary point of contact when there are customer issues related to equipment quality, customer service, or accidents and mishaps on-site. In particular, this includes any issues on-site at client facilities, such as breaking a fence or tape residue on flooring

20. Communicate customer issues with operations team and devise ways of improving the customer experience, including resolving problems and complaints

21. Work closely with Directors and management team to set and/or implement policies, procedures and systems and to follow through with implementation.

22. Communicate all operating policies and/or issues at department meetings

23. Work closely with the inventory manager and team to perform analysis of our inventory and ensure we are utilizing our inventory effectively, purchasing the right equipment, maintaining solid inventory data and reduce sub-rental expenses

24. Great Knowledge of Chinese, Fusion Food

25. Maintain smooth operations of the outlet

26. To oversee the kitchen and design exceptional menus

27. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard and to train new staffs.

28. Manage compliance with food and beverage hygiene policies and procedures.

30. Hands-on experience with various kitchen equipment

31. Up-to-date knowledge of cooking techniques and recipes

32. Excellent time management abilities

33. Ability to remain calm and undertake various tasks

Requirements

· Proven work experience as a F&B Supervisor

· Hands-on experience with various kitchen equipment

· Advanced knowledge of culinary, baking and pastry techniques

· Leadership skills

· Ability to remain calm and undertake various tasks

· Excellent time management abilities

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

· Familiarity with sanitation regulations

· Culinary school preferred

· Leadership

· Conflict Management

· Business Negotiation

· Organization

· Decision-Making

· People Management

· Data Entry Skills

· Data Processing Skills

· Dependable

· Reporting Skills

· Deadline-Oriented

· Budget Development

· Critical Thinking and Problem Solving Skills

· Planning and Organizing

· Communication Skills

· Persuasiveness

· Influencing and Leading

· Delegation

· Team Work

· Negotiation

· Adaptability

· Stress Tolerance

Brief Summary:

Join a dynamic team and take charge of managing daily operations across multiple outlets, ensuring exceptional service quality and efficiency while contributing to overall business success. This role is perfect for an experienced professional passionate about driving performance and operational excellence.

Responsibilities:

• Oversee daily operations of assigned outlets, maintaining service consistency, food quality, and cleanliness.

• Monitor and analyse outlet performance, including sales, labor costs, food costs, and other controllable expenses to enhance profitability.

• Conduct regular audits, reviews, and visits to ensure compliance with standard operating procedures (SOPs), company policies, and regulatory requirements.

• Collaborate with Restaurant Managers and HR in manpower planning, recruitment, training, and performance management.

• Support the implementation of new SOPs, systems, and operational changes, driving continuous improvement initiatives.

• Execute sales and marketing initiatives as directed, providing feedback on their effectiveness to management.

• Assist with the opening of new outlets, renovations, and other operational projects as needed.

• Address operational issues and customer feedback, escalating when necessary for resolution.

• Prepare and deliver regular operational reports and updates to the relevant management team.

• Provide hands-on support with service duties and adapt to flexible hours or shifts to meet business needs.

• Perform additional ad-hoc responsibilities as assigned.

Requirements:

• Minimum of 5–8 years of experience in food and beverage operations, with a preference for multi-outlet management.

• Proven ability to lead Restaurant Managers and diverse teams effectively.

• Comprehensive understanding of food and beverage operations, including service standards and hygiene protocols.

• Strong knowledge of cost control measures related to labor, food, and other expenses.

• Proactive team player with a positive attitude and commitment to ongoing professional development.

• Hands-on approach, prepared to work alongside teams as required.

• Flexible and adaptable to varied working hours, including shifts and weekends.

• Good leadership, communication, and interpersonal skills with the capacity to perform well under pressure.

• Proven experience in managing multiple outlets and resolving operational challenges efficiently.

• Proficient in MS Office and skilled in preparing operational reports.

Interested candidates who wish to apply for the advertised position, please click on “Apply Now”. We regret that only shortlisted candidates will be notified.

EA License No: 01C4394 (PERSOL Singapore Pte Ltd)

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOL Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolsingapore.com/policies . You acknowledge that you have read, understood, and agree with the Privacy Policy.

Our client is a well-established F&B group with a strong presence in the hospitality and lifestyle industry. Due to their current expansion plan, they are looking for a Head Chef / Culinary Operations Manager to join their operations team. They are located in the (Central) – easily accessible.

Responsibilities:

• Develop and implement menu concepts, signature dishes, and seasonal food offerings aligned with business direction.

• Ensure consistency in food quality, taste, presentation, portioning, and plating standards.

• Oversee daily kitchen operations, including food preparation processes and production workflow.

• Manage recipe standardization, menu costing, and documentation of food preparation procedures.

• Review and improve menu offerings through new product development and operational enhancements.

• Support catering operations, banquet setups, and large-scale event food preparation when required.

• Handle inventory planning, stock management, supplier coordination, and procurement activities.

• Monitor food cost, labour cost, and kitchen operating expenses to achieve business targets.

• Identify operational improvement initiatives to optimize productivity and reduce wastage.

• Supervise kitchen manpower planning, scheduling, and operational deployment.

• Conduct kitchen training, onboarding, and performance evaluations for culinary staff.

• Ensure compliance with food hygiene, workplace safety, and regulatory requirements.

• Coordinate with service operations team to ensure smooth dining operations and customer satisfaction.

• Prepare operational reports, maintain costing records, and ensure proper invoice processing procedures.

Requirements:

• Diploma or Professional Certification in Culinary Arts, Hospitality, or related field.

• Minimum 5 years of experience in kitchen operations management within the F&B or hospitality industry.

• Experienced in menu planning, food costing, inventory management, and kitchen administration.

• Familiar with large-scale kitchen operations, catering, or banquet services.

• Comfort with split shift setting.

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/CV.

We regret that only shortlisted candidates will be notified.

Email Address: jobs@recruitpedia.sg
EA License No: 19C9682
EA Personnel No: R22104769
EA Personnel Name: Ong Boon Kiet (Travys)

Job Description & Requirements

Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

• Provide friendly, excellent and professional service to all guests.

• Responsible for handling food and beverage orders and serving guests.

• Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

• Check that all amenities and utensils are properly stocked and inspected.

• Assist guests on their respective requests and deliver based on their ability.

• Possess knowledge to upsell, well-versed in all aspects of the menu.

• Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

• Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

• Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

• Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

• General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

• Ability to read the different types of guests and dining clientele.

• Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

• Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

• Hardworking, motivated, serious, team player and passionate about food, beverage and service

• Possess a well-groomed, clean and professional appearance

• Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

Job Description & Requirements

Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

• Provide friendly, excellent and professional service to all guests.

• Responsible for handling food and beverage orders and serving guests.

• Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

• Check that all amenities and utensils are properly stocked and inspected.

• Assist guests on their respective requests and deliver based on their ability.

• Possess knowledge to upsell, well-versed in all aspects of the menu.

• Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

• Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

• Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

• Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

• General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

• Ability to read the different types of guests and dining clientele.

• Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

• Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

• Hardworking, motivated, serious, team player and passionate about food, beverage and service

• Possess a well-groomed, clean and professional appearance

• Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

- Keep track of all the kitchen equipment and inventory to oversee daily operations and minimise waste

- Taste and modify the recipes, oversee the plating and the presentation of dishes.

- Ensure health, safety regulations and cleanliness protocols are met.

- Train and mentor junior cooks to provide improvements on how work is done.

- Strategise, plan and develop ensuring customer satisfaction and deal with special requests.

- Possess interpersonal and communication skills for optimal service

- Report on the performance of the kitchen personnel and the day-to-day operations

- Making sure complaints are heard and any grievances dealt with customers and staff.

A welder fuses, cuts, and shapes metal components using specialized machinery and extreme heat. They are responsible for reading blueprints, preparing and aligning materials, operating welding tools (such as MIG, TIG, or Stick), and inspecting finished products to ensure they meet strict safety and quality standards.

There will be plenty of OT
Kindly contact 98251092 for interview and more details.

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years experience as a 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

Job Description

We are looking for an experienced and qualified Senior Cook to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years experience as a cook

• 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

• Able to cook north Indian food.

Job Responsibilities

• Oversee daily restaurant operations to ensure smooth service and excellent customer experience.
• Lead and motivate the service team to achieve performance targets and uphold service standards.
• Plan staff duty rosters and ensure adequate manpower during peak and off-peak hours.
• Monitor food quality, presentation, service standards, cleanliness, and hygiene compliance.
• Handle customer enquiries, feedback, and complaints professionally and promptly.
• Train, coach, and evaluate staff performance; provide constructive feedback for improvement.
• Maintain accurate attendance, timekeeping, and staff records.
• Assist in hiring, onboarding, and training of new employees.
• Ensure compliance with company SOPs, workplace safety, and food safety regulations (SFA/NEA guidelines).
• Prepare and submit daily sales, inventory, and performance reports to management.

Job Requirements

• Proven experience as a Restaurant Supervisor, Team Leader, or similar role in F&B.
• Strong leadership and team management skills.
• Customer-focused with a professional and pleasant personality.
• Good communication and problem-solving abilities.
• Able to work weekends and public holidays.
• Willing to work night shifts and split shifts.
• Flexible and able to adapt to operational demands.

Responsibilities

1. Compiling training materials and facilitating training.

2. Responsible for liaising between management and employees.

3. Monitoring and reporting job performance to management on a daily basis.

4. Establish business knowledge and awareness of shared company goals.

5. Provide staff with guidance and assistance.

6. Prepare work schedules.

7. Assisting with other administrative tasks, when required.

Requirements:

1. 2+years’ experience in an Assistant Supervisor role or similar.

2. Ability to enhance business knowledge among company employees.

3. Exceptional ability to motivate employees and foster teamwork.

4. Excellent interpersonal and communication skills.

Company Overview

We are Franchisees of SUBWAY, operating restaurants with a focus on quality food, safety, and excellent customer service.

Job Summary

The Restaurant Assistant Manager/F&B Executive assist the Manager to leads daily restaurant operations, ensuring food safety, staff performance, inventory control, and local marketing to drive sales and maintain high service standards.

Responsibilities

• Lead and direct restaurant staff to maintain food safety, product preparation, and cleanliness standards consistently
• Manage restaurant safety and security protocols to ensure a safe working environment
• Recruit, train, and develop staff to enhance team performance and service quality
• Oversee inventory management and money control systems, establishing schedules to optimize stock levels
• Initiate and execute local marketing efforts, including contacting prospective guests to promote sales growth
• Maintain accurate business records to support operational and financial tracking
• Operate computerized POS systems and cash registers efficiently to support daily transactions
• Perform operational tasks across all restaurant areas as needed to ensure smooth service delivery
• Manage physical demands of the role, including bending, standing, walking throughout the workday, and lifting up to 20 kg

Required competencies and certifications

• Ability to operate computerized POS systems and cash registers
• Physical capability to perform tasks requiring bending, standing, walking, and lifting up to 10 kg

Preferred competencies and qualifications

• Minimum 5 years of experience in restaurant operations
• Excellent communication skills to interact effectively with all team levels
• Computer literacy to support operational tasks

Position Overview

We are seeking a passionate and hands-on Junior Sous Chef to oversee and actively participate the culinary operations of our independent bistro with a seating capacity of 40 guests. The candidate will combine strong leadership skills with deep knowledge of local and Asian cuisines, ensuring exceptional dining experiences while maintaining the highest standards of food safety and professionalism.

Key Responsibilities

Kitchen Operations & Cooking

• Lead and supervise all kitchen activities while actively cooking and preparing dishes.
• Ensure consistency, quality, and timely delivery of meals during service.
• Oversee food presentation and plating to maintain high standards.

Inventory & Procurement

• Manage food inventory, monitor stock levels, and handle purchasing to optimize costs and minimize waste.
• Build relationships with suppliers to ensure timely delivery of fresh, high-quality ingredients.

Team Leadership

• Develop and manage back-of-house staff rosters.
• Train, mentor, and motivate kitchen staff to achieve operational excellence.

Compliance & Hygiene

• Ensure strict adherence to Singapore Food Agency (SFA) hygiene and safety guidelines.
• Maintain a clean, organized, and compliant kitchen environment.

Culinary Expertise

• Design and innovate menus featuring local, and Asian cuisines.
• Incorporate creativity to accommodate special customer requests and dietary needs.

Professionalism & Customer Focus

• Uphold a professional image when interacting with associates and customers.
• Deliver exceptional customer satisfaction through culinary creativity and service excellence
  
  Requirements
• Minimum 2 years as a Junior Sous Chef in supervisory level 
• Relevant culinary qualifications or certifications are an advantage.
• Strong knowledge of local and Asian cuisines.
• Excellent communication, and organizational skills.
• Ability to adapt to a fast-paced environment and handle pre-opening challenges.
• Ability to manage inventory, purchasing, and cost control effectively.
• Knowledge of hygiene and food safety regulations and compliance standards.
• Creative mindset with flexibility to meet customer requests.
• Professional demeanor and commitment to high service standards.

Benefits

• Competitive salary package.
• Opportunity to lead and shape the culinary direction of an independent restaurant.
• Supportive team environment with room for creativity and innovation