Total 81 Others level F&B / Tourism / Hospitality job vacancies

Position Overview

The Restaurant Manager will oversee the daily operations of the Italian restaurant within the hotel, ensuring exceptional guest experiences, smooth service delivery, and profitability. This role requires strong leadership, operational expertise, and creativity to maintain high standards while driving revenue through innovative promotions and strategic planning.

Key Responsibilities

• Manage day-to-day restaurant operations, ensuring smooth service aligned with hotel standards.
• Maintain cleanliness, organization, and compliance with hygiene and safety regulations.
• Implement and monitor Standard Operational Audits to uphold service excellence.
• Monitor costs, revenues, and budgets to maximize profitability.
• Lead, motivate, and develop the restaurant team to deliver outstanding service.
• Organize regular training sessions to ensure staff are proficient in standards and systems (e.g., Micros POS system).
• Plan staff schedules considering peak business periods, annual leave, and operational needs.
• Ensure guests receive dining experiences with exceptional hospitality.
• Handle customer feedback and resolve issues promptly to maintain satisfaction and loyalty.
• Collaborate with the hotel’s marketing team to design and execute innovative promotions.
• Develop action plans to attract new customers and retain regular clientele.
• Stay updated on competitor activities and industry trends to maintain a competitive edge.
• Communicate effectively with hotel management and other departments to align operations.

Requirements

• Willingness to work long and flexible hours, including weekends and holidays.
• Physically fit and able to handle the demands of restaurant operations.
• Strong computer literacy, especially in restaurant management systems (Micros POS preferred).
• Excellent leadership, motivational, and interpersonal skills.
• Customer-oriented mindset with a passion for hospitality.
• Creative thinker with initiative to design promotions and improve operations.
• Team player with adaptability to different working environments.
• Commitment to professional values and high service standards.

Preferred Qualifications

• Prior experience managing restaurants in the hotel industry.
• Knowledge of Italian cuisine and wine culture.
• Strong organizational and problem-solving skills.

Perks & Benefits

• Commission and bonus
• Nearby public transport
• Personal leave
• Personal development opportunities

Job Summary:

The Hospital Head Chef leads and manages all kitchen operations within the healthcare facility, ensuring the preparation and delivery of safe, nutritious, high-quality meals for patients, staff, and visitors. The role works closely with dietitians, food service managers, and healthcare professionals to meet clinical dietary requirements while maintaining food safety, quality standards, and operational efficiency.

Key Responsibilities

Kitchen Operations

• Oversee daily food production and kitchen operations.
• Plan, organize, and supervise meal preparation for patients, staff, and visitors.
• Ensure meals are prepared according to approved recipes, portion sizes, and dietary specifications.
• Monitor food quality, taste, presentation, and consistency.
• Coordinate meal service schedules to ensure timely delivery.

Menu Planning and Nutrition Support

• Collaborate with dietitians and nutritionists to develop menus that meet patient dietary and therapeutic requirements.
• Assist in creating specialized menus for patients with medical conditions, allergies, or dietary restrictions.
• Introduce menu improvements while maintaining nutritional standards.

Food Safety and Compliance

• Ensure compliance with food safety regulations, sanitation standards, and hospital policies.
• Monitor food storage, handling, preparation, and temperature control procedures.
• Conduct regular kitchen inspections and implement corrective actions when necessary.
• Maintain accurate food safety and production records.

Staff Leadership and Training

• Supervise, schedule, and support kitchen staff, cooks, and food service personnel.
• Train employees on food preparation techniques, hygiene standards, and safety procedures.
• Evaluate staff performance and promote teamwork and professional development.
• Assist with recruitment and onboarding of kitchen personnel.

Inventory and Cost Control

• Manage food inventory levels and kitchen supplies.
• Order ingredients and coordinate with suppliers to ensure product quality and availability.
• Monitor food costs, minimize waste, and maintain budget targets.
• Conduct stock checks and inventory audits.

Quality Improvement

• Monitor patient satisfaction related to meal services.
• Implement improvements to food quality, service efficiency, and kitchen operations.
• Participate in hospital quality assurance and accreditation activities.

Qualifications

• Diploma or Degree in Culinary Arts, Hospitality Management, Food Service Management, or a related field.
• Professional chef certification preferred.
• Several years of culinary experience, including supervisory or leadership roles.
• Experience in healthcare, institutional, or large-scale food service operations is preferred.
• Knowledge of therapeutic diets and food safety regulations.

Perks & Benefits

• Nearby public transport
• Personal leave

Non-Halal Restaurant

Responsibility:

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Ensure cleanliness, food quality, and service standards are consistently maintained.
• Handle customer feedback and resolve complaints promptly.
• Hire, train, schedule, and supervise restaurant staff.
• Monitor staff performance and provide coaching or disciplinary action as needed.
• Requirements:
• Strong leadership quality with excellent communication interpersonal skills
• Good problem-solving and communication skills.

Perks & Benefits

• Nearby public transport
• Casual Dress Code
• Medical Insurance
• Annual leave after confirmation

Job Title : Business Development Executive (Hospitality)

Division : Business Support

Reporting to : Management Consultant / Cost Engineer

Summary of the role:

The Business Development Executive is responsible for driving growth in hospitality services across onshore and offshore markets. This includes identifying and developing new business opportunities, strengthening client relationships and promoting hospitality solutions such as catering, housekeeping, facility cleaning, pest control and related services. The role also provides operational support for project mobilization, ensures compliance with HSE standards and contributes to the continuous improvement of service quality and efficiency.

Scope and Key Responsibilities:

 Business Development and Marketing:                                                               

▌ Identify, research, and pursue new business opportunities within onshore and offshore hospitality services.

▌ Build and maintain strong client relationships, ensuring services meet and exceed client expectations.

▌ Conduct sales visits, presentations, and negotiations with prospective and existing clients.

▌ Develop proposals, quotations, and business cases in coordination with management.

▌ Monitor industry trends, competitor activities, and market conditions to refine business strategy.

▌ Plan and execute marketing campaigns, branding initiatives, and promotional activities to increase market presence.

▌ Prepare and distribute marketing materials, service profiles, and digital content.

▌ Provide pre-sales and after-sales support to clients, ensuring a high level of satisfaction.

Operation – Onshore and Offshore Hospitality Services:                                       

▌ Support the General Manager in overseeing daily operations across catering, housekeeping, facility cleaning, pest control, and other hospitality services.

▌ Coordinate project mobilization activities, including manpower planning, crew deployment, travel logistics, and compliance requirements.

▌ Monitor operational performance through inspections, service quality checks, and KPI tracking.

▌ Oversee procurement, provisions, and stock management to ensure efficiency and cost control.

▌ Compile and submit regular reports covering manpower, service delivery, client feedback, stock utilization, and cost performance.

Admin and HR Support:

▌ Recruit, train, and supervise staff for onshore and offshore hospitality projects.

▌ Maintain a pool of qualified candidates for key roles such as Catering Supervisors, Housekeeping Leads, and Chefs.

▌ Ensure compliance with labor law, HR governance policies, and offshore staffing regulations.

▌ Monitor employee performance and development, conduct appraisals, and recommend training/coaching.

▌ Address employee relations issues fairly and ensure compliance with HR procedures and employment standards.

HSE & Compliance:

▌ Ensure adherence to HSE procedures across all hospitality service lines (onshore and offshore).

▌  Support implementation of food safety protocols, hygiene standards, and safe workpractices.

▌  Conduct risk assessments and support safety drills, toolbox talks, and compliancemonitoring.

▌ Uphold health, safety, and environmental regulations in all operations and service delivery.

Key Requirements:                                                                                                                                                       

▌ Diploma/Degree in Hospitality Management, Business Administration, or related field.

▌ 3–5 years’ experience in business development, marketing, and hospitality operations (onshore/offshore preferred).

▌ Strong knowledge of catering, housekeeping, facility cleaning, and related hospitality services.

▌ Proven experience in marketing, client engagement, and proposal preparation.

▌ Understanding of labor law and offshore compliance requirements.

▌ Excellent communication, negotiation, and presentation skills.

▌ Proficiency in Microsoft Office and hospitality/marketing tools.

▌ Strong business development and marketing acumen.

▌ Operational knowledge of hospitality services (catering, housekeeping, cleaning, pest control).

▌ Client engagement and relationship-building skills.

▌ Leadership and team development in hospitality operations.

▌ Commitment to HSE, compliance, and service excellence.

▌ Strategic thinking and ability to execute innovative solutions.

Perks & Benefits

• Medical insurance
• Open culture
• Personal development opportunities

職稱：業務拓展主管（旅館業）

部門：業務支持

報告對象：管理顧問/成本工程師

職位概述：

業務拓展主管負責推動公司在境內外市場的飯店服務業務成長。這包括識別和開發新的業務機會，加強客戶關係，並推廣餐飲、客房清潔、設施清潔、蟲害控制及相關服務等飯店解決方案。該職位還負責為專案啟動提供營運支持，確保符合健康、安全和環境 (HSE) 標準，並致力於持續提升服務品質和效率。

工作範圍和主要職責：

業務拓展與行銷：

▌ 識別、研究和尋求陸上和海上酒店服務領域的新商機。

▌ 建立並維持牢固的客戶關係，確保服務達到並超越客戶的期望。

▌ 對潛在客戶和現有客戶進行銷售拜訪、展示和談判。

▌ 與管理階層協調，制定提案、報價和商業案例。

▌ 監控產業趨勢、競爭對手活動和市場狀況，以完善業務策略。

▌ 制定並執行行銷活動、品牌推廣活動和促銷活動，以提高市場佔有率。

▌ 準備和分發行銷資料、服務簡介和數位內容。

▌ 為客戶提供售前和售後支持，確保客戶高度滿意。

營運－陸上和海上酒店服務：

▌協助總經理監督餐飲、客房服務、設施清潔、害蟲防治和其他飯店服務的日常運作。

▌ 協調專案動員活動，包括人力規劃、人員部署、差旅後勤和合規要求。

▌ 透過檢查、服務品質檢查和 KPI 追蹤來監控營運績效。

▌ 監督採購、供應和庫存管理，以確保效率和成本控制。

▌ 編制並提交定期報告，內容涵蓋人力、服務交付、客戶回饋、庫存利用率和成本績效。

行政和人力資源支援：

▌ 為陸上和海上酒店計畫招募、培訓和監督員工。

▌ 為餐飲主管、客房主管和廚師等關鍵職位儲備合格的候選人。

▌ 確保遵守勞動法、人力資源管理政策和海外人員配備法規。

▌ 監控員工績效和發展狀況，進行績效評估，並提出訓練/輔導建議。

▌ 公平處理員工關係問題，並確保遵守人力資源程序和僱用標準。

健康、安全、環境及合規性：

▌ 確保所有飯店服務線（陸上和海上）遵守 HSE 程序。

▌ 支持實施食品安全規程、衛生標準和安全工作規範。

▌ 進行風險評估，並支援安全演練、工具箱會議和合規性監控。

▌ 在所有營運和服務交付中遵守健康、安全和環境法規。

主要要求：

▌ 酒店管理、工商管理或相關領域的文憑/學位。

▌ 3-5 年業務拓展、行銷及飯店營運經驗（有境內/境外經驗者優先）。

▌ 具備豐富的餐飲、客房服務、設施清潔及相關飯店服務知識。

▌ 在行銷、客戶關係維護和提案準備方面擁有豐富的經驗。

▌ 了解勞動法和離岸合規要求。

▌ 優秀的溝通、談判和演講能力。

▌ 熟練微軟辦公室軟體和飯店/行銷工具。

▌ 具備強大的業務拓展及行銷能力。

▌ 具備飯店服務（餐飲、客房服務、清潔、害蟲防治）的營運知識。

▌ 客戶互動和關係建立技巧。

▌ 飯店營運中的領導力與團隊發展。

▌ 致力於 HSE（健康、安全、環境）、合規和服務卓越。

▌ 具備策略思維和執行創新解決方案的能力。

福利待遇

• 醫療保險
• 開放文化
• 個人發展機會

非清真餐廳

責任：

• 負責餐廳日常運營，包括開幕和關店流程。
• 確保始終保持清潔衛生、食品品質和服務標準。
• 及時處理客戶回饋和投訴。
• 招募、培訓、安排和監督餐廳員工。
• 監督員工績效，並根據需要提供指導或採取紀律處分。
• 要求：
• 具備卓越的領導能力和優秀的溝通人際交往能力
• 良好的問題解決能力和溝通能力。

福利待遇

• 附近公共交通
• 休閒著裝要求
• 醫療保險
• 確認後可休年假

Restoran Bukan Halal

Tanggungjawab:

• Mengawasi operasi restoran harian, termasuk prosedur pembukaan dan penutupan.
• Memastikan kebersihan, kualiti makanan dan piawaian perkhidmatan sentiasa dikekalkan.
• Mengendalikan maklum balas pelanggan dan menyelesaikan aduan dengan segera.
• Upah, latih, jadualkan dan selia kakitangan restoran.
• Memantau prestasi kakitangan dan menyediakan bimbingan atau tindakan tatatertib mengikut keperluan.
• Keperluan:
• Kualiti kepimpinan yang kukuh dengan kemahiran komunikasi interpersonal yang cemerlang
• Kemahiran menyelesaikan masalah dan komunikasi yang baik.

Faedah & Kebaikan

• Pengangkutan awam berdekatan
• Kod Pakaian Kasual
• Insurans Perubatan
• Cuti tahunan selepas pengesahan

Tanggungjawab Kerja:

• Selamat datang dan layani pelanggan dengan sikap yang mesra.
• Mengambil pesanan makanan dan minuman dengan tepat.
• Hidangkan makanan dengan segera dan pastikan pelanggan berpuas hati.
• Menjaga kebersihan ruang makan dan stesen minyak.
• Mengendalikan urusan tunai dan pembayaran apabila diperlukan.
• Patuhi SOP keselamatan makanan, kebersihan dan restoran.
• Ahli pasukan sokongan bagi memastikan operasi harian berjalan lancar.

Keperluan:

• Sikap positif dan kemahiran komunikasi yang baik.
• Mampu bekerja dalam persekitaran yang pantas.
• Bersedia bekerja syif, hujung minggu, dan cuti umum.
• Pengalaman dalam bidang F&B adalah satu kelebihan; calon baharu dialu-alukan untuk memohon.

Faedah & Kebaikan

• Pengangkutan awam berdekatan
• Kod Pakaian Kasual
• Insurans Perubatan
• Cuti tahunan selepas pengesahan

工作職責：

• 熱情友善地接待和服務顧客。
• 準確記錄餐飲訂單。
• 及時提供餐食，確保顧客滿意。
• 保持用餐區和服務站的清潔衛生。
• 必要時處理收銀和支付交易。
• 遵守食品安全、衛生和餐廳標準作業規程。
• 支援團隊成員確保日常營運順利進行。

要求：

• 積極的態度和良好的溝通能力。
• 能夠適應快節奏的工作環境。
• 願意輪班工作，包括週末和假日。
• 有餐飲業經驗者優先；歡迎應屆畢業生申請。

福利待遇

• 附近公共交通
• 休閒著裝要求
• 醫療保險
• 確認後可休年假

Job Responsibilities:

• Welcome and serve customers with a friendly attitude.
• Take food and beverage orders accurately.
• Serve meals promptly and ensure customer satisfaction.
• Maintain cleanliness of the dining area and service stations.
• Handle cashiering and payment transactions when required.
• Follow food safety, hygiene, and restaurant SOPs.
• Support team members to ensure smooth daily operations.

Requirements:

• Positive attitude and good communication skills.
• Able to work in a fast-paced environment.
• Willing to work shifts, weekends, and public holidays.
• Experience in F&B is an advantage; fresh candidates are welcome to apply.

Perks & Benefits

• Nearby public transport
• Casual Dress Code
• Medical Insurance
• Annual leave after confirmation

Tanggungjawab Kerja:

• Sambut tetamu dengan mesra dan berikan perkhidmatan yang mesra dan prihatin.
• Membentangkan menu, menjawab soalan dan mengesyorkan makanan dan minuman.
• Ambil pesanan pelanggan dengan tepat dan masukkannya ke dalam sistem POS.
• Hidangkan makanan dan minuman dengan segera sambil memastikan ketepatan pesanan.
• Periksa tetamu semasa mereka makan dan selesaikan permintaan atau kebimbangan secara profesional.
• Kosongkan dan tetapkan semula meja, dan kekalkan ruang makan yang bersih.
• Memproses pembayaran pelanggan dan mengendalikan juruwang apabila diperlukan.
• Patuhi SOP restoran, piawaian keselamatan makanan dan kebersihan.
• Bekerjasama rapat dengan dapur dan ahli pasukan untuk memastikan operasi harian berjalan lancar.

Keperluan:

• Sikap positif dengan kemahiran khidmat pelanggan yang cemerlang.
• Kebolehan komunikasi dan kerja berpasukan yang baik.
• Mampu bekerja dalam persekitaran yang pantas.
• Bersedia bekerja syif, hujung minggu, dan cuti umum.
• Pengalaman dalam bidang F&B adalah satu kelebihan, tetapi calon baharu dialu-alukan untuk memohon.

Faedah & Kebaikan

• Pengangkutan awam berdekatan
• Kod Pakaian Kasual
• Insurans Perubatan
• Cuti tahunan selepas pengesahan

工作職責：

• 熱情接待客人，提供友善周到的服務。
• 提供菜單，回答問題，並推薦食物和飲料。
• 準確記錄顧客訂單並輸入POS系統。
• 及時提供食物和飲料，並確保訂單準確無誤。
• 用餐期間專注於客人的需求，並專業地解決客人提出的要求或問題。
• 清理並重新佈置餐桌，保持用餐區清潔。
• 處理顧客付款，並在需要時操作收銀機。
• 遵守餐廳標準作業流程、食品安全和衛生標準。
• 與廚房和團隊成員緊密合作，確保日常運作順利進行。

要求：

• 積極的態度和出色的客戶服務技巧。
• 良好的溝通和團隊合作能力。
• 能夠適應快節奏的工作環境。
• 願意輪班工作，包括週末和假日。
• 有餐飲業經驗者優先，但也歡迎應屆畢業生申請。

福利待遇

• 附近公共交通
• 休閒著裝要求
• 醫療保險
• 確認後可休年假

Job Responsibilities:

• Welcome guests warmly and provide friendly, attentive service.
• Present menus, answer questions, and recommend food and beverages.
• Take customer orders accurately and enter them into the POS system.
• Serve food and drinks promptly while ensuring order accuracy.
• Check on guests during their meal and resolve requests or concerns professionally.
• Clear and reset tables, and maintain a clean dining area.
• Process customer payments and operate the cashier when required.
• Follow restaurant SOPs, food safety, and hygiene standards.
• Work closely with the kitchen and team members to ensure smooth daily operations.

Requirements:

• Positive attitude with excellent customer service skills.
• Good communication and teamwork abilities.
• Able to work in a fast-paced environment.
• Willing to work shifts, weekends, and public holidays.
• Experience in F&B is an advantage, but fresh candidates are welcome to apply.

Perks & Benefits

• Nearby public transport
• Casual Dress Code
• Medical Insurance
• Annual leave after confirmation

Tanggungjawab:

• Membantu dalam penyediaan makanan asas (membasuh, memotong, dan membahagikan bahan-bahan)
• Membersihkan kawasan dapur, peralatan dan perkakas
• Sokong chef semasa tempoh perkhidmatan yang sibuk
• Pastikan penyimpanan bahan makanan yang betul
• Patuhi piawaian kebersihan, keselamatan dan kebersihan sepanjang masa
• Membantu mengekalkan operasi dapur yang teratur dan cekap

Faedah & Kebaikan

• Pengangkutan awam berdekatan
• Kod Pakaian Kasual
• Insurans Perubatan
• Cuti tahunan selepas pengesahan

職責：

• 協助進行基本的食物準備（清洗、切割食材）
• 清潔廚房區域、用具和設備
• 在繁忙的服務時段協助廚師。
• 確保妥善儲存食品原料
• 始終遵守衛生、安全和清潔標準
• 協助維持廚房有序且有效率的運作。

福利待遇

• 附近公共交通
• 休閒著裝要求
• 醫療保險
• 確認後可休年假