Total 5,711 Others level F&B / Tourism / Hospitality job vacancies

The candidate will act as the Ambassador and Representative of the Brand. Responsible to drive personalized services, coordinate and seamlessly organize high standards of guest services for VIP guests, serving as role model, anticipating guests’ needs creating emotional connections and actively working to uphold The Fullerton’s brand standards at the highest level.

Responsible to contribute to hotel’s quality improvement programs to meet the hotel’s vision, mission, and service quality standards. 

Address consistency, Guest Experiences, Forbes Standards, AMEX FHR, Preferred Hotels& Resorts loyalty program in achieving excellent service quality in all areas.

The role reports directly to the Director of Service Quality.

ESSENTIAL DUTIES ANDRESPONSIBILITIES include the following. Other duties may be assigned.

• Uphold Forbes 5-Star standards in all guest interactions
• Work closely with the Guest Recognition Team to meet and greet daily VIPs and to establish contact for VIPs to reach out for any assistance required during the stay.
• Build rapport and create meaningful, memorable interactions when floating around lobby, restaurants outlets and public spaces.
• Seek feedback while walking through public areas and doing lobby presence, taking the opportunity to measure guest satisfaction and where the business is coming from, with the aim to uncover opportunities for additional businesses through emotion connections built.
• Inspects accommodations, venues, amenities, welcome notes/ cards for VIPs and randomly for first time guests, meeting and greeting them on arrival and departure, on behalf of the management, aiming to foster ties for future returning business.
• Ensure all guest-facing areas and touchpoints meet luxury Forbes standards
• Coordinates actions to address trends in guest needs and feedback collected via social media, comment cards, online post stay surveys and any other feedback channel, ensuring the teams proactively and genuinely welcome feedback during their stay through channels such as courtesy calls, as well as check-out.
• Ensures a consistent high standard of personalized guest stay program is in place, including pre-arrival care programs to ensure an immaculate product is offered to customers across all areas of the entire precinct.
• Liaise with housekeeping, front office, F&B, and other departments, ensuring guest requests are communicated and executed efficiently.
• To undertake any other tasks that may be assigned from time to time.
  
  EDUCATION and/or EXPERIENCE

• Diploma or degree in Hospitality, Tourism,or related field (preferred)
• Prior experience in luxury hotels orhigh-end customer service
• Knowledge of Forbes standards is a strongadvantage
• Multilingual ability is often preferred

Seven Grains Pte Ltd is seeking a passionate and strategic Beverage Director to lead and elevate beverage operations starting with its flagship restaurant, TANOKE, with plans to expand across future Japanese dining concepts under the group. This role oversees the full spectrum of beverage development – from conceptualisation to execution, staff training, guest events, and strategic partnerships.

Key Responsibilities:

Beverage Programme & Innovation

• Lead the curation, development, and costing of sake, spirits, and cocktail menus across all outlets.
• Introduce seasonal beverage highlights and pairing menus aligned with restaurant concepts.
• Ensure high standards of quality, consistency, and profitability in beverage offerings.

Sake & Spirits Education

• Conduct regular staff training sessions, for sake and Japanese spirits.
• Organise and host customer-facing sake tastings, workshops, and pairing events.
• Serve as the in-house sake sommelier and represent the brand in relevant industry events.

Operational Leadership

• Collaborate with Directors, General Manager and Service Team to implement SOPs across outlets.
• Collaborate with internal/external Beverage Consultants, Brewery Owners, Suppliers & Distributors to organise events.
• Oversee inventory management, procurement, and supplier relationships for beverage categories.
• Monitor beverage costs, wastage, and sales performance to meet group KPIs.

Event & Brand Partnership

• Plan and execute group-wide beverage events, including brand collaborations and seasonal campaigns.
• Liaise with importers, breweries, and distributors for sponsorship and marketing support.

Compliance & Licensing

• Ensure all beverage operations comply with local licensing and regulatory requirements.
• Keep abreast of industry trends and innovations in the alcoholic and non-alcoholic beverage scene.

Requirements:

Experience & Skills

• Minimum 5 years of experience in beverage management, with at least 2 years in a multi-outlet or group role.
• Deep knowledge of sake and Japanese spirits; certification (e.g. SSA, WSET, Kikisake-shi) preferred.
• Proven track record in menu creation, cost control, and staff development.
• Experience in event planning and guest engagement through workshops or pairing dinners.

Personality & Attributes

• Passionate advocate for Japanese culture and beverage craftsmanship.
• Strong leadership, communication, and organisational skills.
• Ability to work across teams and brands in a fast-paced, evolving environment.
• Highly motivated, hands-on, and customer-focused.

Order supplies to stock inventory appropriately.

Verify and endorse all incoming products & raw materials.

Help in the preparation and design of all food and drinks menus.

Produce high quality plated both design and taste-wise.

Assist in preparation, washing, peeling, chopping, and cutting all food ingredients.

Ensuring the food preparation areas are clean and hygienic.

Comply with and enforce sanitation regulations and safety standards.

Resourcefully solve any issues that arise and seize control of any problematic situation.

Monitor portion control to meet requests and minimize waste.

Maintain a positive and professional approach with customers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Roles & Responsibilities

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday

Job Summary

Collaborate effectively with staff at all levels in a dynamic restaurant environment. Communicate with customers in Mandarin, English, or Malay. Manage sales, purchasing, daily closing, duty rosters, off-day scheduling, and monthly P&L reporting independently while multitasking.

Responsibilities

• Collaborate with staff across all levels to ensure smooth daily restaurant operations in a dynamic environment
• Communicate with customers in Mandarin, English, or Malay to address inquiries and provide service
• Manage sales transactions and purchasing activities to maintain inventory and meet business needs
• Perform daily closing procedures accurately to reconcile sales and cash flow
• Develop and maintain duty rosters and schedule off-days to optimize staff coverage
• Prepare and report monthly profit and loss statements to support financial oversight
• Work independently and manage multiple tasks efficiently to meet operational demands

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

Job Description:

• Work closely with the Residence Manager and provide courteous services to guests. Respond efficiently and tactfully to guests’ complaints, requests and inquiries.
• Provide courteous and efficient service, striving to fulfill each guests’ request whenever possible. Ensure all telephone calls are promptly handled within three rings.
• Handle cashiering functions and adhere to the residence’s Standard Policies & Procedures.
• Maintain good guest relations with in-house guests at all times. Project a courteous and hospitable attitude.
• Take ownership of problems and promptly handle guest complaints according to established procedures. Report to the supervisor for further follow-up when necessary. Write glitch reports when required.
• Ensure guest room security, emergency, and fire procedures are followed. Encourage the use of Safe Deposit boxes (El-Safe) and adhere to policies & procedures for their use.
• Be familiar with SR facilities, functions, major city attractions and events. Provide guests with accurate information as requested. Maintain a professional and courteous working relationship with all hotel personnel, ensuring effective communication.
• Maintain a well-groomed appearance and a tidy work area. Keep personal grooming at the highest standard.
• Perform any other duties assigned by supervisors, carrying them out diligently and professionally.

Job Requirements:

• O-Level or equivalent
• Willing to perform rotating shifts
• Positive attitude with outgoing personality and good communication skills
• Experience in hospitality and knowledge of HMS will be advantageous

This position is responsible for assisting in the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• 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 preparation and service.

• To hit all financial targets

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

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Assist in operations to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. 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 preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Why Join Us?

Snow Village is a fast-growing leader in F&B refrigeration and custom stainless steel solutions. We don’t just sell products; we build the kitchens that power Singapore’s F&B scene. With a 50% deposit model and high-value project sizes (averaging $20k–$60k+), your earning potential here is uncapped. We are looking for a closer—someone who thrives on winning contracts and building a legacy.

The Mission (Job Responsibilities)

As our Sales Manager, you aren't just managing accounts; you are the face of our expansion.

Drive Revenue: Identify and close high-value projects with F&B groups, central kitchens, and new cafe openings.

Consultative Selling: Use your technical expertise to recommend custom-fabricated solutions (Stainless Steel, specialized refrigeration, etc.) that solve client problems.

Lead the Cycle: Manage the full sales journey from initial lead generation and site measurements to contract signing and final payment collection.

Relationship Management: Act as the "Trusted Advisor" to business owners, ensuring Snow Village is their first call for every new outlet.

Market Strategy: Analyze F&B trends in Singapore to stay ahead of competitors and capture new niche markets.

Who We Are Looking For (Requirements)

The Networker: You have at least 3-5 years of experience in B2B sales, ideally within the F&B equipment, construction, or hospitality supply industry.

The Closer: Proven track record of hitting and exceeding sales targets. You know how to handle objections and close deals professionally.

Technical Savvy: Ability to understand technical drawings/specifications for customized equipment.

Self-Starter: You don’t wait for leads; you go out and create them.

Language: Fluency in English and Mandarin is preferred to communicate effectively with our diverse pool of business owners and fabrication teams.

What’s In It For You?

Competitive Base: A solid monthly salary that rewards your experience.

Aggressive Commission: One of the most attractive commission structures in the industry—the more you close, the more you earn. No "ceiling" on your success.

Career Growth: As we expand, you will have the opportunity to build and lead your own sales team.

Product Pride: Sell high-quality, customized equipment that you can be proud to see in famous kitchens across Singapore

1. Supervision of Daily Operations:Oversee the day-to-day operations of the restaurant, including opening and closing procedures.
   Ensure that all areas of the restaurant (dining, kitchen, bar if applicable) are properly staffed and functioning smoothly.
   
2. Customer Service:Maintain high standards of customer service and hospitality.
   Handle customer inquiries, complaints, and feedback in a professional and efficient manner.
   
3. Staff Management:Supervise and coordinate the activities of restaurant staff, including servers, hosts/hostesses, and bartenders.
   Provide training and development opportunities to staff to enhance their skills and knowledge.
   
4. Scheduling and Shift Planning:Create and manage staff schedules to ensure adequate coverage during all shifts.
   Monitor and adjust staffing levels as necessary to meet operational needs and budget constraints.
   
5. Quality Control:Ensure that food and beverages meet quality standards before being served to customers.
   Conduct regular inspections of the dining area, kitchen, and restrooms to maintain cleanliness and hygiene.
   
6. Inventory and Stock Management:Monitor inventory levels of food, beverages, and supplies.
   Place orders with suppliers and vendors as needed to maintain appropriate stock levels while minimizing waste.
   
7. Health and Safety Compliance:Ensure compliance with health and safety regulations and sanitation standards.
   Train staff on proper food handling procedures and safety protocols.
   
8. Financial Management:Monitor expenses and control costs to maximize profitability.
   Prepare daily sales reports and cash handling procedures.
   
9. Promotions and Upselling:Implement promotional activities and upselling techniques to increase sales and revenue.
   Encourage staff to promote menu items and specials to customers.
   
10. Team Leadership and Motivation:Lead by example with a positive attitude and strong work ethic.
    Foster a team-oriented environment, motivating staff to achieve goals and deliver exceptional service.
    
11. Communication and Collaboration:Communicate effectively with kitchen staff, management, and other departments.
    Collaborate with the management team to implement policies, procedures, and initiatives.
    
12. Problem Solving and Conflict Resolution:Address issues and resolve conflicts that arise during shifts.
    Handle emergencies and unforeseen situations calmly and efficiently.
    

Key Responsibilities

• Assist the kitchen team with basic food preparation such as washing, peeling, cutting, and portioning ingredients.
• Support chefs during service (prep, packing, basic cooking tasks).
• Ensure all hygiene, food safety, and workplace safety standards are followed.
• Dispose of rubbish and maintain cleanliness in all kitchen and storage areas.
• Wash dishes, utensils, and kitchen toolsAssist with stock receiving and storage.
• Keep the kitchen clean, organised, and hygienic at all times.

Requirements

• Prior kitchen experience is an advantage, but not required.
• Willing to learn and able to take instructions well.
• Hardworking, disciplined, and responsible.
• Positive attitude and willingness to learn
• Able to work weekends and public holidays
• Physically fit and able to stand for long hours.

Key Responsibilities

• Assist the kitchen team with basic food preparation such as washing, peeling, cutting, and portioning ingredients.
• Support chefs during service (prep, packing, basic cooking tasks).
• Ensure all hygiene, food safety, and workplace safety standards are followed.
• Dispose of rubbish and maintain cleanliness in all kitchen and storage areas.
• Wash dishes, utensils, and kitchen toolsAssist with stock receiving and storage.
• Keep the kitchen clean, organised, and hygienic at all times.

Requirements

• Prior kitchen experience is an advantage, but not required.
• Willing to learn and able to take instructions well.
• Hardworking, disciplined, and responsible.
• Positive attitude and willingness to learn
• Able to work weekends and public holidays
• Physically fit and able to stand for long hours.

• Assist in the preparation and cooking of dishes in accordance with established recipes and standards
• Handle basic cooking duties with minimal supervision
• Prepare ingredients (e.g., chopping, marinating, portioning) efficiently
• Maintain cleanliness and organization of the kitchen and assigned workstations
• Ensure proper food storage, labeling, and stock rotation (FIFO)
• Adhere strictly to food safety and hygiene standards
• Support chefs during service and ensure timely food preparation
• Monitor inventory levels and report shortages
• Perform any other ad hoc duties as assigned

Requirements:

• Minimum 1–2 years of relevant kitchen experience
• Basic culinary knowledge; professional training or certification is an advantage
• Willing to work shifts, weekends, and public holidays
• Starting as a permeant part time around 3-4 days a week
• Location: Sentosa
• Salary: $15phr for part time, subsequently up to $2800
• Able to start work immediate or on short notice

How to apply:

Interested applicants kindly state your expected salary, last drawn salary and starting date.

We regret to inform that only shortlisted candidates will be notified.

Log on to www.e-cruitteam.com.sg for more job opportunities!

EA Personnel: Teo Kai Xin, Joey
EA Reg ID: R23114229
EA Licence No.:19C9603

About Us:
SC Prime is a fast-growing F&B group managing a portfolio of restaurant brands across Singapore. We are seeking a vibrant, energetic and detail-oriented Senior Accounting Executive with strong experience in accounting (preferable F&B industry) to oversee our group’s accounting operations and lead a small finance team in delivering timely, accurate financial reports to management.

Key Responsibilities:

• Manage the full set of accounts for multiple F&B outlets under the group.
• Lead the preparation and timely submission of monthly P&L statements, balance sheets, and cash flow reports to the Director.
• Work independently, ensuring accuracy and adherence to reporting deadlines.
• Perform budgeting, forecasting, and variance analysis to support decision-making.
• Ensure compliance with GST regulations and corporate tax matters.
• Handle month-end and year-end closing activities.
• Review and enhance internal accounting procedures and cost control processes.
• Liaise with external auditors, banks, tax agents, and regulatory bodies.

Requirements:

• Diploma/Degree in Accounting, Finance or equivalent (audit background preferred).
• Minimum 5 years of relevant experience, with at least 2 - 3 years with SME.
• Proficient in XERO software
• Solid knowledge of Singapore accounting standards and tax regulations.
• Strong organizational skills, with the ability to handle multiple entities and tight timelines.
• Proactive, reliable, and able to work independently with minimal supervision.
• Fluent in both english and chinese (written and spoken)

What We Offer:

• Competitive salary package ($3500 - $4800)
• Career development within a growing F&B group
• A supportive team and collaborative working environment
• Exposure to diverse restaurant concepts and business models

Location: Ubi