Total 1,164 Manager level F&B / Tourism / Hospitality job vacancies

Our client is a one of the leading players in the Industrial Manufacturing industry. Due to business needs, they are now recruiting a Regional Business Development Manager to be part of their Sales team to support their business needs. They are located in the East - easily accessible.

Job Responsibilities of Regional Business Development Manager:

• Drive sales growth by achieving targets and strengthening key accounts
• Identify and secure new business opportunities with both existing and new customers
• Build and maintain strong client relationships, addressing needs and resolving issues
• Develop strategies to win market share and stay competitive
• Analyse customer trends to retain and grow accounts
• Maintain accurate sales data and pipeline updates in CRM (Salesforce)
• Collaborate with cross-functional teams (engineering, marketing, product) to drive initiatives
• Develop and execute sales strategies to support regional growth
• Generate demand and expand opportunities in MRO and CapEx spending
• Conduct regular client visits, presentations, and follow-ups
• Manage the full sales cycle from lead generation to negotiation and closing
• Stay updated on market trends and competitor activities

Requirement

• Degree in engineering field
• Min 5-10 years of B2B industrial sales experience to F&B Manufacturer
• Comfortable with overseas travelling

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 candidate will be notified.

Email Address: jobs@recruitpedia.sg

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Key Responsibilities

• Manage and oversee the daily operations of the Chinese restaurant to ensure smooth and efficient service delivery.
• Maintain comprehensive knowledge of hotel facilities, services and local attractions to effectively assist guests with enquiries and recommendations.
• Drive revenue growth, maximize restaurant profitability and implement cost-control measures.
• Build strong relationships with guests and handle requests, feedback and enquiries promptly.
• Lead and motivate the restaurant team to consistently deliver high-quality food and exceptional service standards.
• Ensure compliance with established service, hygiene, safety and operational standards.
• Foster a positive work environment and develop team members through coaching, training and performance management.
• Collaborate effectively with other hotel departments to ensure seamless guest experiences.
• Monitor staffing levels, scheduling and resource allocation to support operational needs.

Requirements

• Minimum 5 years of managerial experience in a Chinese restaurant operation.
• Strong leadership, interpersonal and communication skills.
• Proven ability to manage restaurant operations, drive revenue and control costs.
• Service-oriented mindset with a strong commitment to guest satisfaction.
• Strong team-building skills with a passion for developing and mentoring employees.

Food and Beverage Manager

Salary: Fixed monthly salary of $3,000 – $4,900
Contract: Full-time, 2-year contract
Work Schedule: 5.5-day work week
Location: Office near Woodlands
Benefits: Staff lunch provided

Key Responsibilities

• Operations Management
• Develop, implement, and optimize Standard Operating Procedures (SOPs).
• Oversee daily operations in compliance with company standards and regulatory requirements, especially food hygiene and safety.
• Review and plan work schedules to ensure productivity and efficiency.
• Coordinate between servery, kitchen, and customer orders for seamless in-house and catering service delivery.
• Resolve service issues and implement continuous feedback loops for service improvement.
• Actively participate in kitchen operations as part of daily responsibilities
• Performance & Training
• Establish and monitor key performance indicators (KPIs) for service quality, cost control, and sales targets.
• Develop training materials and conduct staff training sessions.
• Accounts & Administration
• Assist with accounts payable and receivable functions.
• Support inventory management and stock control.
• Manage email enquiries and maintain professional communication.
• Utilize Microsoft Office effectively for reporting and documentation.
• Additional Expertise
• Experience in handling food allergies is an advantage.

Requirements

• Minimum 4 years of experience in the Food & Beverage sector, with at least 1 year in a supervisory role.
• Degree or Diploma in a relevant field.
• Strong leadership and teamwork skills.
• Ability to multi-task and perform under pressure.
• Highly motivated, independent, and proactive.
• Well-organized with strong attention to detail.

Note: Only shortlisted candidates will be notified.

Job Scope
As the Restaurant Manager, it is an important leadership position within our Restaurant Operations team, you’ll be responsible for the daily management of the restaurant whilst leading & developing your team. As a leader, you’ll be looked upon as a calming force when the heat’s on. On any given day you will be leading the team through busy service periods, crew training, proactively improving guest experience, managing food safety and food quality, managing inventory and restaurant financials as required.

What we’re looking for

We’ll provide you with the support required to get the mechanics right. We’re scouting for attitude, maturity and energy. If what we’re doing strikes a few chords, we’d love to opportunity to find you a place in our team.

• Running a shift at GYG is intense but rewarding, so to ensure you’re successful in the role, you’ll need experience. We appreciate ‘experience’ comes in may shapes and sizes – What we mean specifically is;
• Experience leading a team within a busy, high volume hospitality environment
• Experience delivering exceptional customer service
• Experience in managing restaurant financials (P&L)

Benefits

These are just some of the benefits that come with working at GYG:

• Attractive Salary $$
• Performance Incentives (quarterly)
• Rapid Career Growth
• 5 days work week and 2 days OFF, 44 hours
• Outpatient & Hospitalisation benefits
• Staff meals & discounted meals
• Sign-up bonus of $2,000
• Staff referral programme of $500
• Various types of leave entitlements
• Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

Job Description & Requirements

• Plan and create menus considering clients’ preferences and dietary needs.
• Control and direct the food preparation process and any other relative activities.
• Construct dishes that reflect our commitment to quality.
• Supervise kitchen staff’s activities to ensure compliance with health and safety standards.
• Ensure the consistent, high-quality delivery of every dish.
• Manage and train kitchen staff.
• Estimate food requirements and food/labor costs.
• Manage relationships with distributors and resolve issues with vendors promptly.
• Follow the budget established by the restaurant management.
• Keep time and payroll records.

AREA MANAGER (F&B)

Roles & Responsibilities

·                 Manage and oversee the entire operation

·                 Deliver superior customer services and ensure customersatisfaction

·                 Plan and develop customer loyalty programs

·                 Plan new and update existing company policy

·                 Develop the overall marketing strategy

·                 Respond efficiently to customer questions andcomplaints

·                 Organize and supervise shifts

·                 Manage and lead staff (including hiring newemployees)

·                 Training and evaluate staff performance

·                 Forecast requirements and maintain inventory

·                 Manage supplies (including costs control andminimizing wastage)

·                 Nurture a positive working environment for allemployees

Monitoroperations, implement innovative strategies to improve productivity and sales

Job Scope

• Responsible for overall efficient and effective management and operation of the restaurant
• Assist Restaurant Manager on daily restaurant operations
• Ensure that all menu items are prepared and delivered in accordance with GYG’s Food Recipe and training guides
• Ensure that GYG speed of service standards are consistently met on shift.
• Maintain a clean and organised restaurant at all times whilst on shift.
• Ensure restaurant compliance with the GYG Food Safety Policy and procedures during the shfit.
• Provide an enjoyable restaurant experience by maintaining a restaurant that is safe, clean and provides customers with an enjoyable ambience whilst running the shift.
• Report on restaurant sales performance for the shift as required by GYG
• Meet cost of goods sold, cost of labour and operating cost targets for the shift set by the management.

What We Are Looking For

• Good people management and conflict resolution skills
• Personable and approachable disposition
• Willingness to learn and develop strong competence in various GYG systems
• Provide valuable experience in sales and sales management, inventory management, and marketing coordination
• Face sales and interactions
• Learn proper techniques to problem solving and conflict management
• Coordinate information between operations and head office
• Deliver and manage superior customer service
• Eeffectively communicate, influence and interact with all types of customers, vendors and coworkers
• Provide weekly recruiting status reports to management
• Learn all aspects of business, culture, and core values

Benefits

These are just some of the benefits that come with working at GYG:

• Attractive Salary $$
• Performance Incentives (quarterly)
• Rapid Career Growth
• 5 days work week and 2 days OFF, 44 hours
• Outpatient & Hospitalisation benefits
• Staff meals & discounted meals
• Sign-up bonus of $2,000
• Staff referral programme of $500
• Various types of leave entitlements
• Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

In the role of Assistant / Restaurant Manager, you will lead the outlet under your charge to deliver excellent customer service and dining experience.

Job Scope

• Maintain outlet service quality and display good customer relation skills
• Ensure food quality and presentation are up to standard and manage service recovery
• Manage peak periods effectively with good hosting and queue management skills
• Display good supervisory skills with ability to assign and delegate duties among staffs
• Plan outlet schedule and deployment
• Manage staff discipline and performance issues
• Execute outlet administrative duties and management reporting
• Maintain restaurant hygiene and upkeep
• Achieve sales target and manage maintenance, labour and food costs

Job Information

• Working Hours: 5 days/week (2 off days per week, no split shift)
• At least 2 years experience in F&B, preferably with managerial experience
• Possess high standard of customer service and willingness to learn
• Salary will commensurate with experience
• Staff meal provided
• Company is expanding with good growth opportunities

Welfare & Benefits

• Annual Salary Increment
• Quarterly Sales Incentive
• Performance Bonus
• Annual Leave
• Medical Leave
• Medical Benefits
• Staff Dining Privilege
• Career Advancement Opportunities
• Outlet Teambuilding Activities

Available Work Locations (All locations near MRT)

• Heartbeat Bedok (Bedok MRT)
• Pasir Ris Mall (Pasir Ris MRT)
• Eastpoint Mall (Simei MRT)
• Heartland Mall (Kovan MRT)
• Waterway Point (Punggol MRT)
• Djitsun Mall (Ang Mo Kio MRT)
• Bukit Timah Shopping Centre (Beauty World MRT)
• Rendezvous Hotel Singapore (Dhoby Ghaut / Bencoolen / Bras Basah MRT)

Whatsapp us at 8126 8194 for more information!

About the role

We are a growing HR consultancy taking on an exciting flagship project — supporting the pre-opening of a new boutique hotel under an international hospitality brand in Singapore. As we scale our delivery capability, we are looking for a seasoned HR professional to lead and structure our internal HR function while providing senior oversight and mentoring support to our on-site project team.

This is a dual-mandate role. You will be responsible for bringing structure, process, and leadership to our internal HR team, while also acting as a senior guide and quality-assurance layer for our client-facing HR executive managing the hotel project. You are the backbone that ensures both our firm and our client's HR function operate to a high standard.

What you will be doing

• Lead and structure the internal HR department — implementing processes, governance, and clear workflows
• Mentor and provide structured guidance to the on-site HR executive managing the hotel pre-opening project
• Oversee HR compliance across both internal and client-facing functions — Employment Act, MOM regulations, Fair Employment practices
• Review and quality-check employment contracts, HR policies, employee handbooks, and MOM submissions
• Provide senior advisory support on complex HR matters — disciplinary cases, grievances, work pass issues, and quota management
• Support business development by contributing to proposals and client engagements as the firm grows
• Identify and address gaps in team capability — building a learning culture within the HR function

What we are looking for

• 8–12 years of HR experience, with at least 3 years in a leadership or supervisory capacity
• Strong working knowledge of Singapore employment law, MOM regulations, and work pass frameworks (EP, S Pass, Work Permit)
• Experience setting up or restructuring an HR function from scratch — not just maintaining an existing one
• Proven ability to mentor and develop junior HR professionals
• Hands-on, practical approach — comfortable working in a fast-paced SME environment
• Experience in hospitality, F&B, or professional services is a strong advantage
• Excellent written and verbal communication — able to engage confidently with business owners and senior stakeholders

Why join us

• Be part of a growing consultancy with a high-profile flagship client and an expanding project pipeline
• Genuine leadership opportunity — this is not a one-person-band role, you are building something
• Autonomy to shape how the HR function operates, both internally and for our clients
• Exposure to diverse industries and client environments as the firm grows

**Job Responsibilities**

* Lead and oversee all daily kitchen operations to ensure smooth and efficient service

* Prepare, cook, and supervise the production of Western cuisine, including mains, appetisers, desserts, sauces, soups, and specialty menu items

* Develop, standardise, and continuously improve recipes, food preparation methods, and portion control standards

* Create and update menus in collaboration with management, taking into consideration food trends, customer preferences, and profitability

* Ensure consistent food quality, taste, presentation, and portion standards across all dishes

* Supervise, schedule, and coordinate kitchen staff to maintain an efficient workflow during service periods

* Recruit, train, mentor, and evaluate kitchen personnel on culinary techniques, food safety, and operational procedures

* Monitor inventory levels, manage ingredient ordering, and maintain proper stock control to minimise shortages and wastage

* Ensure compliance with all food hygiene, food safety, and workplace safety regulations

* Control food costs, labour costs, and kitchen expenses while maintaining quality standards

* Conduct regular quality checks on ingredients, food preparation processes, and finished dishes

* Assist management in business planning, kitchen operations, manpower planning, and continuous operational improvements

* Coordinate closely with front of house teams to ensure excellent customer experience and service efficiency

* Handle kitchen troubleshooting and operational challenges during peak periods

**Job Requirements**

* Minimum Degree in Management and Leadership, Business Management, Hospitality Management, Culinary Arts, or a related field

* Proven experience as a Head Chef, Executive Chef, Sous Chef, or Senior Chef in a Western restaurant, hotel, café, or hospitality establishment

* Strong knowledge of Western cuisine, food preparation techniques, menu development, and kitchen operations

* Demonstrated ability to manage kitchen operations independently

* Strong leadership, staff management, and team development skills

* Good understanding of food hygiene, food safety, and workplace safety standards

* Experience in inventory management, cost control, and kitchen budgeting

* Ability to work effectively in a fast paced and high pressure environment

* Excellent organisational, communication, and problem solving skills

* Responsible, disciplined, and committed to maintaining high culinary standards

* Willing to work shifts, weekends, and public holidays when required

1. Cut, trim, and debone various fresh and frozen seafood and meats according to production requirements, and sort finished products according to specifications.

2. Responsible for loading and unloading of seafood raw materials and finished product cartons, pallet stacking, and warehouse inventory management.

3. Maintain the cleanliness and hygiene of workstations, processing tools, and production areas in accordance with Singapore food hygiene regulations, and organize and arrange employee work matters

58 RECRUITMENT PTE. LTD. 19C9772 67026282

Key Responsibilities

Strategic Sales Planning and Execution

• Perform role as Key Account Manager for the largest grocery retail group.
• Develop and implement comprehensive sales plans aligned with overall brand objectives and market trends.
• Monitor sales deliverables and achievements against assigned sales targets and KPIs for own accounts and for the retail team. When any gap identified, to craft out recovery plans.
• Oversee execution of sales plans and operational matters across all retail channels, i.e. modern trade, general trade and convenience chains.
• Identify and capitalize on new market opportunities, customer segments and distribution channels to expand market share.
• Analyze sales data, market trends and competitor activities to identify opportunities for growth, improvement and innovation.
• Manage retail trade budget, ensuring efficient allocation of resources and maximizing ROI.

Team Leadership

• Guide Key Account sales team and field operations teams (Operations Manager, Retail Executives, Van Sales and Merchandisers) to enhance individual and team performance, fostering a culture of continuous improvement and teamwork.
• Conduct regular performance reviews, set clear expectations for the team and address any performance/sales gaps.
• Attend and contribute to periodic meetings, e.g. brands meeting, principals meeting, heads of department meeting, sales & supply chain meeting, etc.
• Ensure compliance with company standards and ethical sales practices.

Key Account Management & Relationships Building

• Build and maintain cordial and strategic relationships with key retail partners, brand principals, wholesalers and stakeholders.
• Support Key Account team and negotiate favourable terms, pricing and promotional activities with key accounts to maximize profitability and market share.
• Address customer needs, resolve complex issues and strengthen long-term partnerships.
• Leverage on technology (e.g. Simplr) and data analytic tools to streamline sales processes and effectiveness.
• Liaison with Customer Service, Supply Chain and Logistic teams to coordinate on post-sales support and address any issues.
• Other duties as requested.

Market & Product Management

• Collaborate with Business Development, Trade Marketing, Purchasing and Finance teams to align sales strategies with new launches, on-going promotions and business initiatives.
• Oversee optimal product distribution in retail stores, on-shelf availability, brands visibility and upkeep merchandising standard in retail stores.
• Monitor and assess competitor activities, market trends and industry developments to adjust sales strategies and tactics suitably.
• Implement sales forecasting and pipeline management processes to achieve sales deliverables and support stocks importations.
• Oversee inventories level, working to optimize stock turns and minimize stock returns or write-off.

Candidate’s prerequisites

• Must have managed at least 1 major grocery retail chain end-to-end, e.g. FairPrice Group, Cold Storage/Giant and/or Sheng Siong.
• Own Joint Business Plan (JBP) and trade negotiations (e.g. margins, trading terms, space buys, etc).
• P&L accountability such as managing trade budgets, accounts profitability, investments ROI and other analytics.
• Strong knowledge of trade planning and execution (e.g. planograms, on-shelf availability, replenishment, demand planning and forecasting and stores compliance.
• People skills – Team leader and team player, building strong relationships with retail operations, multi-functional teams, customers and suppliers.
• Commercial thinking, analytical and adaptable to fast-paced environment.
• Prior experience liaising with brand owners, suppliers and principals will be advantageous.
• At least a Diploma qualification with 10 years’ experience in FMCG or related industry.
• Preferably owning a car.

Remuneration Package

• Basic Salary + Transport Allowance + Monthly Sales Incentives

At Tembusu, we’re not just another café, we’re a vibrant, local street-style dining experience nestled in the heart of the Botanic Gardens. Our people, our food, and our atmosphere define who we are, creating moments that guests remember long after they leave.

We’re on the lookout for a Restaurant Manager who lives and breathes hospitality, someone who thrives in the buzz of service, leads confidently from the front, and knows how to turn great dining into truly unforgettable experiences. If you enjoy building teams, delighting guests, and being part of something fresh and exciting, we’d love to meet you!

Key Responsibilities

• Lead front-of-house operations, ensuring smooth, efficient, and high-quality service.
• Maintain a strong presence on the floor, engaging with guests and enhancing their overall experience.
• Plan staff rosters, conduct daily briefings, and ensure team alignment and productivity.
• Collaborate closely with the kitchen team to ensure seamless communication and consistent food quality.
• Manage guest feedback professionally, resolving issues and maintaining high service standards.
• Drive performance through KPIs, focusing on sales growth, operational efficiency, and customer satisfaction.
• Monitor budgets, control costs, and minimise operational waste.
• Ensure full compliance with health, safety, and sanitation regulations.
• Recruit, train, and develop team members to build a motivated and high-performing team.
• Conduct performance reviews and support ongoing staff development.
• Support marketing initiatives, including events and community engagement.
• Prepare and analyse reports on sales and operational performance.
• Uphold company policies and service standards while maintaining the Tembusu brand identity.

Requirements

• 3–5 years of experience managing a full-service restaurant or café.
• A natural leader who motivates, inspires, and builds strong teams.
• Highly organised with sharp problem-solving skills.
• Great communicator who connects easily with both guests and team members.
• Passion for food, beverages, and delivering genuine hospitality.
• Comfortable with POS and reservation systems, with good computer literacy.
• Willing to work evenings, weekends, and public holidays as part of the role.

Job Description & Requirements

As the Head Chef, you’ll be responsible for ensuring that all kitchen quality standards are always complied with. You will be supporting the recruitment, training, and development of all kitchen crew, supporting the restaurant manager with P&L results which include, COGS, Labor, and Operating Expenses, and ensuring all food safety and WH&S policies and procedures are adhered to.

We appreciate experience comes in many shapes and sizes, what we mean specifically is;

- Experience in a kitchen/cooking role within a busy hospitality environment

- Experience leading and developing a team

- Certificate in commercial cookery or equivalent experience

- Good understanding of food safety concerns

- Excellent interpersonal and communication skills

Benefits

These are just some of the benefits that come with working at GYG:

- Attractive Salary $$

- Performance Incentives (quarterly)

- Rapid Career Growth

- 5 days work week and 2 days OFF, 44 hours

- Outpatient & Hospitalisation benefits

- Staff meals & discounted meals

- Sign-up bonus of $2,000

- Staff referral programme of $500

- Various types of leave entitlements

- Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!