Total 5,757 Others level F&B / Tourism / Hospitality job vacancies

Description
Job Responsibility
- Manage and oversee daily kitchen operations.
- Upkeep of the kitchen cleaniness and hygiene standard.
- To perform ad-hoc duties as assigned by Superior.

Working locations at Newest / Flora Vista / The Promenade / Sixth Ave / Bukit Timah/ Upper Thomson

Note: Please indicate your expected salary in your resume

About Lantern

Lantern at Fullerton Bay is already celebrated for its distinctive character, approachable style, and vibrant social atmosphere. Poised to transform into a leading social and cocktail destination, Lantern will blend creativity, sophistication, and a relaxed, welcoming vibe. Our vision is to reimagine the bar experience with a bold, innovative beverage program, engaging activations, and a dynamic atmosphere that sparks connection and celebration. We are now seeking passionate, talented, and creative individuals to join us on this journey—people who thrive in a fast-paced environment, love crafting memorable guest experiences, and want to play a key role in shaping Lantern’s identity as a must-visit, standalone bar in the heart of the city.

As a Guest Relations Executive, you will be responsible for upholding the highest quality standards for the food and beverage (F&B) operations in our restaurants, bars and to fulfil room service requests.

The Guest Relations Executive is the first point of contact for Lantern’s guests, responsible for delivering warm, story-driven, and intuitive luxury service. This role ensures a seamless, memorable guest experience while supporting events, activations, and the outlet’s positioning as a leading luxury rooftop bar.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

· Project a professional and welcoming image to the business and be active in seeking and developing relationships to drive reservations

· Provide the perfect first impression with a smile and welcome

· Greet, welcome, and engage guests, delivering a personalized, story-driven experience aligned with Lantern’s concept “Classics Recrafted: Stories from the Pier.”

· Manage reservations, VIP bookings, and walk-ins, ensuring optimal table allocations and flow.

· To ensure that guest on every table receives attention and service.

· To monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.

· Support guest satisfaction initiatives, including NPS tracking, feedback follow-up, and service recovery.

· To prepare a monthly report of guest comments, guest list and report that assist business decision.

· Have a full understanding of Operating Procedures and their role within these standards

· Collaborate with bar and floor teams to maintain ambiance, visual presentation, and service quality.

· Confidently take an order asking all relevant questions linked to sequence of service

· Ensure problems are dealt with immediately and proactively with the support of Outlet Manager

· Assist with private bookings and events, liaising with clients to ensure seamless execution.

· Act as brand ambassador, communicating the Lantern story, signature cocktails, and event highlights to guests.

· Maintain knowledge of menu, promotions, seasonal offerings, and storytelling elements for guest-facing interactions.

· Support marketing and CRM initiatives by capturing guest data, encouraging loyalty program sign-ups, and promoting upcoming events.

· Support Lantern’s programming, including themed nights, mixology masterclasses, live music events, and storytelling series.

· Collaborate with bar, marketing, and floor teams to maintain ambiance, visual presentation, and service quality during events.

· Promote upcoming events, seasonal promotions, and loyalty initiatives to enhance guest engagement and repeat visitation.

Requirements:

· Six months related experience

· Customer-oriented approach and patience

· Excellent people skills

Responsibilities:

• Assisting the Finance Manager to oversee the full finance functions.
• Develop, review and implement accounting and financial procedures and policies to ensure compliance with accounting standards and financial policies.
• Implements policies and procedures to comply with statutory requirements
• Strategically plan and monitor budget utilization and ensure compliance with accounting, tax and legislative requirements.
• Preparation of timely, complete and accurate monthly financial reports and analysis to the management
• Monitor and review credit control
• Assist in the review of financial performance
• Collaborate with auditors/inspectors from government agencies and co-ordinate audit preparations on all financial audits

.

Requirements:

• Possess a Degree in Accountancy/Finance
• Min 5 years of experience in a similar capacity
• Proficient in Microsoft Excel.
• Good interpersonal and communication skills.
• Good leadership skills.
• Strong analytical skills.

Please submit your updated resume in Word format by using the Apply Now Button.
We regret that only shortlisted candidates will be notified

Reeve Lim Kok Kiong
Recruit Fast Pte. Ltd. (EA License: 23C1828) 
EA Personnel: R1330005
Email: reeve@recruitfast.sg 
Website: www.recruitfast.sg

able to organise n plan daily driver duty/delivery, must to be prepare to stand in if driver absent/mc. night shift.

About SK tes

SK tes is a global leader in secure and sustainable technology lifecycle management services. From secure IT asset disposition to advanced materials recovery, our approach is built on a simple principle: extending the value of resources while minimising environmental impact.

Over the years, this commitment has delivered tangible outcomes—supporting circularity, reducing landfill, and helping organisations achieve their sustainability and data security goals. Responsible recycling today is critical to sustaining tomorrow, and at SK tes, we are committed to building a more sustainable future through operational excellence and innovation.

Job Summary

The Production Supervisor / Area Owner is responsible for supervising daily production operations within the Battery Recycling Plant, ensuring effective production planning, process stability, and quality performance. This role leads production operators, monitors output, manages resources, and ensures work is carried out safely, efficiently, and in accordance with established work instructions and quality standards.

In this role, you will work closely with Engineering and Maintenance teams to support continuous improvement initiatives, investigate non‑conformances, and improve productivity and equipment utilisation. You will also be accountable for workforce capability, performance reporting, housekeeping standards, and operational discipline, contributing to reliable and sustainable manufacturing operations.

Key Responsibilities

• Supervise production teams and manufacturing activities as Area Owner, covering production planning, process troubleshooting, and quality control.

• Conduct employee performance reviews, addressing performance gaps, time management, discipline, and work commitment in accordance with company policies.

• Supervise production scheduling, route sheets, and team performance metrics to ensure output targets are achieved.

• Be accountable for productivity, quality, and training metrics, and provide regular performance reports to management and cross‑functional stakeholders.

• Support Engineers in Production Continuous Improvement Programmes (CIP), including investigations, corrective actions, and non‑conformance reviews with proper documentation.

• Ensure all staff are appropriately trained and competent to perform assigned tasks in accordance with production work instructions, including overtime assignments when required.

• Monitor raw material usage and availability, proposing solutions to address shortages or constraints.

• Manage material and labour variances against established standards and propose corrective actions where required.

• Oversee basic maintenance of production machinery to maximise output, equipment uptime, and performance through proper records and checklists.

• Maintain production floor cleanliness and safety standards by performing daily 5S and housekeeping checks.

• Work with production operators to improve process efficiency and operational stability.

• Coordinate with the Maintenance team to implement and sustain Total Productive Maintenance (TPM) practices.

• Prepare and present monthly KPIs and reports to management.

• Maintain skills matrices and machine utilisation data to support effective capacity planning.
  

Functional Skills & Knowledge Requirements

• NITEC, Diploma, or Degree in Engineering or other relevant disciplines.

• Relevant experience in manufacturing, process plant, or heavy industry environments.

• Experience handling chemicals, machinery, and production equipment in accordance with safety standards.

• Proven experience supervising or leading a team of operators or workers.

• Basic computer skills for production reporting and documentation.

• Good communication, reporting, and coordination skills.

• Strong time management, discipline, and ability to meet operational requirements.

• Willingness to work overtime or weekends based on operational needs and in accordance with MOM regulations.

• Comfortable working in a fast‑paced, non‑air‑conditioned industrial environment, in compliance with Workplace Safety and Health (WSH) standards.

Job Description & Requirements

As an Assistant Chef, you will support kitchen operations in all aspects of food preparation and kitchen operations, ensuring high-quality dishes are consistently prepared and served. This role requires a combination of culinary skills, teamwork and adherence to food safety standards.

Responsibilities:

• Assisting with the preparation of ingredients, including washing, cutting and marinating meats and vegetables, according to recipes and chef instructions.
• Helping with cooking tasks like stir-frying, steaming, deep-frying and other basic cooking duties as directed by chef.
• Helping with plating and garnishing dishes to ensure consistent and appealing presentation.
• Maintaining a clean and organized work station.
• Ensuring kitchen equipment and tools are in good working order.
• Assisting with receiving goods, organizing and storing supplies and monitor inventory levels.
• Ensure all cooking stations are well-stocked with necessary ingredients and supplies.
• Properly disposing of waste materials according to established procedures.
• Adhering to recipes, food safety guidelines and instructions from chefs and supervisors.
• Collaborating with other kitchen staff to ensure smooth and efficient service.
• Following all safety and hygiene protocols.
• Other ad-hoc duties given by the chef.

Requirements

• Minimum 3 years of professional chef experience
• Familiarity of basic Chinese cooking techniques, not limited to stir-frying, steaming and braising.
• Understand and adhere to food safety and hygiene regulations.
• Team player and good communication skills.

As the Section Head (Bread), you will manage our boulangerie operations. Your goal is to balance the art of traditional baking with the efficiency of high-volume production, ensuring every loaf and pastry meets our brand's global standards.

Key Responsibilities:

• Fermentation & Baking: Oversee mixing, bulk fermentation, and proofing cycles for all bread varieties (baguettes, soft buns, laminated dough).

• Consistency at Scale: Manage oven rotations and temperatures to ensure perfect crust and crumb across large batches.

• Operational Workflow: Coordinate with the packing and logistics teams to ensure products are cooled and ready for timely dispatch.

• Equipment Care: Supervise the proper use and maintenance of industrial mixers, dividers, and specialized ovens.

• Team Supervision: Lead and schedule the bread production team to meet daily output targets.

Requirements:

• Minimum 5 years of experience in commercial baking or artisanal boulangerie.
• Proven experience in managing large-scale dough production.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations
• Willingness to work rotating shifts and weekends/public holiday.
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

• Meet and greet all guests, and potential guests, at the front of the Restaurant
• Ensure the restaurant is ready to receive guests prior to opening and that tables are ready in line with opening standards
• Maintaining impeccable uniform and personal presentation standards in accordance with hotel policy
• Take telephone bookings and document in the Reservation book according to restaurant standards
• Ensure guest Database are updated effectively and reach out the guest for any new promotions
• Maintain detailed knowledge of menu, including daily specials
• Enforces staff motivation and team building
• Ensure tables are cleared quietly and efficiently
• Follow up and respond timely to the guest reservation and respond to every inquiry and feedback from the guest within 24 hours
• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Job Summary

As a Commis Cook, you will support the kitchen team by preparing dishes to recipe and quality standards while maintaining food safety, hygiene, and efficient kitchen operations.

Responsibilities

• Prepare dishes accurately following recipes, portion sizes, and quality standards to ensure consistent food quality
• Assist chefs in preparing, presenting, and storing dishes to maintain freshness and appearance
• Apply food safety, hygiene, and health regulations during all food preparation tasks to ensure compliance
• Prepare ingredients, equipment, and materials before restaurant operating hours to support smooth kitchen workflow
• Maintain cleanliness and organization of all work areas to uphold hygiene standards
• Communicate clearly with supervisors about operational issues or guest feedback to support continuous improvement
• Participate actively in daily briefings, meetings, and training sessions to stay informed and improve skills
• Follow company policies on health & safety, hygiene, and grooming standards to maintain a safe and professional environment
• Assist with additional kitchen duties or special tasks as assigned to support team needs

Job Summary

Assist Head Chef in daily operations to prepare and present dishes according to recipes, maintain kitchen organization, and uphold food safety standards for efficient service.

Responsibilities

• Assist Head Chef in executing daily kitchen tasks to support smooth operations
• Prepare ingredients and support mise-en-place activities to ensure timely service delivery
• Follow recipes and presentation guidelines to produce consistent, high-quality dishes
• Receive and store kitchen stock using FIFO method to maintain ingredient freshness
• Maintain cleanliness and organization of assigned kitchen section to meet hygiene standards
• Adhere strictly to food safety, hygiene, and sanitation protocols to ensure safe food handling
• Assist in inventory control by monitoring stock rotation and proper ingredient storage
• Minimize food wastage by applying proper handling and preparation techniques
• Perform additional kitchen duties as assigned by kitchen management to support overall operations

Company Overview

Wave Entertainment Pte Ltd offers a premier multi-sensory party experience with state-of-the-art audio/visual equipment, luxurious private rooms, bespoke party themes, exclusive DJ booths, and five-star private chef dining to create unforgettable entertainment moments.

Job Summary

Lead and manage all food production operations to ensure hygienic conditions, compliance with company policies, and high productivity and quality standards. Train and coach staff to optimize performance and uphold safety and sanitation regulations.

Responsibilities

• Lead and manage all food production operations to ensure smooth and efficient workflow
• Maintain hygienic conditions for employees and the factory environment to comply with health standards
• Implement company procedures and policies consistently across food production activities
• Monitor productivity rates and quality control to meet operational standards and improve outcomes
• Train and coach Factory Operators and Sorters to enhance skills and operational effectiveness
• Order supplies to ensure uninterrupted production and inventory management
• Ensure all operations comply with safety and sanitation laws and standards
• Develop and implement strategies to improve work performance and operational efficiency

Preferred competencies and qualifications

• Demonstrate a collaborative team player mindset to foster a positive work environment
• Exhibit a strong learning attitude to adapt and grow within the role
• Promote the club and encourage others to participate in promotional activities

Other Information

• Location: Pandon Loop
• Working hours: 8am - 5pm
• Salary: $4000 - $6000

Highlights:

• Attractive BONUS + Extra Incentives
• One-on-one coaching system
• Career Progression
• Frequent Bonding Events
• Personal Development Training

Wave Entertainment Pte Ltd welcomes you to join our team!

Food Quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.

• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.

• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.

• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.

• Constantly assesses freshness, presentation and temperature of food served.

Roles & Responsibilities

1. Hospitality Leadership
2. Managing Financial Budgets & Monitoring Costs
3. Maintaining Financial Records & Reports
4. Hiring & Training Staff
5. Rostering Staff
6. Handling Employee Issues & Conflicts
7. Ensuring Customer Satisfaction & Building Customer Relationships
8. Planning Menus, Pricing & Maintaining Food Quality
9. Managing Inventory & Ordering Supplies
10. Maintaining Environmental, Food Safety & Sanitation Practice

1. Hospitality Leadership

The role of a restaurant manager is to lead the restaurant. They drive company culture and customer satisfaction by managing every aspect of a restaurant to ensure it runs smoothly and makes a profit.

This requires both hard and soft skills to effectively juggle priorities, motivate staff, be creative in increasing revenue and stay ahead of the competition. It also requires financial, marketing, supply chain and employee management skills. To level up, restaurant managers must also optimise policies and procedures because lower outgoing costs and speed are both key to a restaurant's success.

2. Managing Financial Budgets & Monitoring Costs

Restaurant managers require commercial awareness and acute financial management skills. They work closely with the restaurant owner (or in some cases are the owner) to forecast the financial budget, set periodic sales targets and manage the profit and loss statement (P&L). While also controlling operational costs, approving timesheets, sending invoices and ensuring there is enough cash flow for the payroll process to pay employees and suppliers.

They may also need to balance the income after every shift or delegate cash management to another employee.

3. Maintaining Financial Records & Reports

Making money is vital to hospitality management and running a restaurant business. Part of the duties and responsibilities of a restaurant manager is to report on business performance, identifying areas for improvement and opportunities for growth for the restaurant, including maintaining relevant financial records for business and tax needs.

Pulling data from restaurant management software can help pinpoint ways to streamline operations and costs. With ResDiary, restaurants can easily gain complete visibility into their business, compare booking history, identify patterns and predict future trends to help make evidence-based decisions.

4. Hiring & Training Staff

The responsibilities of a restaurant manager are to employ and educate all staff for optimal restaurant operations, including:

• Front Of House (FOH) - host, maitre d'/head waiter, waiters/servers, sommelier, bar staff, runner, busser
• Back of House (BOH) - head chef, executive chef, sous chef, kitchen manager, dishwasher
• Restaurant Operations staff - assistant restaurant manager, cleaning team

The restaurant manager will set the expectations, hire and onboard new employees, outline responsibilities, provide training, support and supervise staff to ensure they’re working in line with the restaurant’s values and policies. This includes conducting periodic reviews to evaluate staff and promote employees for great work.

5. Rostering Staff

A restaurant has many moving parts, and effective staff scheduling is crucial to the success of the restaurant’s operations. The restaurant manager must balance between ensuring the restaurant is probably staffed to meet customer demand while maintaining reasonable labour costs that maximise profitability. Efficiently scheduling rosters or shifts means managing employees and aligning with their availability, assigning roles that play to their strengths and experience, while being adaptable to the businesses changing needs and staff leave. High organisational skills, knowledge of all jobs within the restaurant and flexibility to switch between these roles during peak times or breaks are needed.

6. Handling Employee Issues & Conflicts

Restaurant manager responsibilities extend to handling team conflicts between staff and any disputes they may also have with customers. They will need to mediate between the two parties to create the best restaurant experience for all. This means that meeting customer expectations is as important as maintaining a strong workforce, retaining staff and ensuring a healthy work environment.

7. Ensuring Customer Satisfaction & Building Customer Relationships

A good restaurant manager brings a high level of communication skills, problem-solving skills and excellent customer service skills to the table to ensure the ultimate in guest satisfaction. Memorable and pleasant dining experiences extend across all contact points.

From the ease of booking, all the way to responding to guest feedback and customer complaints in person and online. A restaurant manager must then have a cool head under pressure, be adaptable, listen and provide suitable solutions.

Building and establishing positive relationships helps with customer retention, customer recommendations and brand awareness. Their direct feedback can also inform future decisions on improving the overall dining experience.

8. Planning Menus, Pricing & Maintaining Food Quality

The restaurant industry drives food innovation through culinary experimentation and experiences. As the restaurant manager maintains the operations of the business, they set the direction, financial and supply limitations for the restaurant menu. Designed in collaboration with the head chef, the restaurant manager will research and plan food and beverage menus.

They will develop a menu pricing strategy to optimise supply costs and adjust as required to maximise profit. Whilst also meeting the needs and monitory standards of supply, food quality and presentation.

9. Managing Inventory & Ordering Supplies

Supply chain and inventory management is an important role of a restaurant manager or part of a kitchen manager’s responsibilities in larger restaurants. Basically, this means that the kitchen and restaurant are stocked with everything that both staff and diners need to do their job or enjoy their dining experience. Including ordering and managing required stock levels of food ingredients, condiments, cookware, tableware and staff uniforms. This also involves relationship building with suppliers and implementing monitoring systems to keep track of low stock, loss or theft.

10. Maintaining Environmental, Food Safety & Sanitation Practices

Meeting health and safety regulations are an important part of operating a restaurant and is part of the restaurant manager’s duties and responsibilities.

They ensure that the overall safety of the restaurant environment, equipment, facilities, government licencing, valid hospitality certifications, sanitation compliance and food safety standards are maintained for both staff and customers.

The main skills you need to be a restaurant manager are leadership, organisational, customer service and problem-solving skills. Hospitality/Food & Beverage (F&B) industry knowledge and proven work experience are usually required. A degree in Business Administration or accreditation in business or hospitality management is a plus.

We are seeking a customer-oriented Reservation & Customer Service to manage restaurant reservations, customer enquiries, event bookings, and guest communications. The role is responsible for delivering excellent customer service and ensuring a seamless reservation experience.

Key Responsibilities

Reservations Management

• Handle reservations via phone, email, WhatsApp, social media, and online booking platforms.
• Manage booking schedules and table allocations across outlets.
• Confirm reservations and attend to special requests.
• Maintain accurate reservation records and customer databases.

Customer Service

• Respond promptly and professionally to customer enquiries and feedback.
• Assist guests with dining, catering, wedding, and private event enquiries.
• Resolve customer concerns and escalate issues where necessary.
• Ensure a positive customer experience across all touchpoints.

Event & Booking Support

• Support bookings for corporate events, private functions, catering, and weddings.
• Coordinate with operations teams to ensure booking requirements are communicated accurately.
• Assist with quotations, booking confirmations, and related documentation.

Administrative Support

• Prepare reservation reports and maintain booking records.
• Monitor customer feedback and recommend service improvements.
• Perform general administrative duties as assigned.

Requirements

• NITEC, Diploma, or equivalent qualification.
• 1–3 years of experience in customer service, reservations, hospitality, call centre, or F&B operations preferred.
• Fresh graduates with strong communication skills are welcome to apply.
• Excellent customer service and interpersonal skills.
• Proficient in Microsoft Office and reservation systems.
• Ability to multitask and work in a fast-paced environment.
• Willing to work weekends, public holidays, and rotating shifts when required.

Interested applicants may click “ApplyNow”! We regret that only shortlisted candidates will be notified.

Stephanie Ang | R1331070

Educare Human Capital Pte Ltd | EA License No. 11C4731