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

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

Job Summary

The Head Chef is responsible for redefining the "KTV dining experience" by delivering high-quality, efficient, and innovative culinary offerings. Unlike a traditional restaurant, a KTV Live House requires a chef who can manage high-volume "finger foods," sophisticated late-night entrees, and VIP banquet platters—all while maintaining a pulse on the venue's fast-paced, music-driven atmosphere. You will lead the kitchen team in maintaining impeccable standards of food safety, flavor consistency, and speed of service.

Key Responsibilities

1. Culinary Leadership & Menu Engineering

• Menu Development: Design and execute a menu that balances "easy-to-eat" lounge snacks with premium signature dishes suitable for a high-end Live House.

• Special Events: Create bespoke menus for corporate bookings, private parties, and VIP room packages.

• Cost Control: Manage food costing, inventory levels, and supplier relationships to ensure maximum profitability without compromising quality.

2. Kitchen Operations & Quality Control

• Service Management: Lead the line during peak hours (typically late nights) to ensure ticket times are minimized despite high-volume room orders.

• Standardization: Develop and enforce precise recipe cards and plating guides to ensure consistency across all shifts.

• Waste Management: Implement strict inventory rotation (FIFO) and waste-tracking protocols.

3. Team Management & Training

• Supervision: Recruit, train, and schedule a brigade of sous chefs, line cooks, and dishwashers.

• Culture: Foster a high-energy, professional, and disciplined kitchen environment that can handle the "rush" of a packed live performance schedule.

4. Hygiene & Compliance

• Food Safety: Ensure 100% compliance with local health department regulations, HACCP standards, and sanitation protocols.

• Maintenance: Oversee the cleaning and maintenance of all kitchen machinery and specialized equipment.

Ad Hoc Tasks

In the dynamic environment of a KTV Live House, the Head Chef must be prepared for non-routine duties:

• Cross-Departmental Support: Assisting the bar team with "culinary cocktails" (e.g., preparing garnishes, infusions, or syrups).

• Equipment Troubleshooting: Performing basic "first-aid" on kitchen hardware during late-night hours when technicians are unavailable.

• Promotional Content: Collaborating with the AV Content Manager to style dishes for social media shoots or digital menu displays.
  

  All other ad hoc tasks assigned.

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

• 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

• Ensure sufficient stocks of supplies in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales report

• Assist in operation 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

ESSENTIAL DUTIES AND RESPONSIBILITIES

· Overall responsible for the administration and operations of several restaurants' outlets under one restaurant brand.

· Work with chefs and other personnel to plan menus that are flavorful 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 of 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 keep company properties

· Ensure proper daily sales deposit

· Ensure outlet cleanliness upkeep according to NEA requirement

· Investigate and resolve complaints concerning food quality and service.

· Prepare checks that itemise and total meal costs using the Point of Sales system.

· Perform other duties as assigned by management.

REQUIREMENTS

· Minimum Diploma or equivalent with at least 4 – 6 years of related experience

· Strong communication, interpersonal and management skills

· Energetic, positive-minded individual

· Able to work independently and in a team

Job Description & Requirements

About Beverly Hotels Elements

Company Overview

https://www.beverlyhotels-elements.com

Beverly Hotels Elements: Your Perfect Stay Awaits

Discover the essence of comfort and hospitality at Beverly Hotels Elements, where your journey begins at 48 Horne Road. With 50 well-appointed rooms, we are dedicated to delivering the ultimate accommodation experience for our valued guests.

A Commitment to Excellence: 
At Beverly Hotels, we hold a steadfast commitment to excellence. Beverly Hotels Elements is no exception. Our goal is to offer a memorable stay that exceeds your expectations.

A Growing Family: 
As we embark on an exciting phase of expansion, our focus extends beyond providing exceptional stays. We are dedicated to nurturing a team of passionate and dedicated individuals to drive the growth of our company forward.

Opportunities Await: 
Join us on this exhilarating journey! We are actively seeking enthusiastic individuals who are passionate about the hospitality industry. Whether you're an experienced professional or just starting your career, there's a place for you in our Beverly Hotels family.

Our Investment in You: 
At Beverly Hotels, we recognize the value of our team members. We're committed to staff recruitment, retention, training, and development. Your growth is our growth, and we offer a clear path for career progression for every employee.

Join the Fun: 
We're not just a team; we're a family. If you're a fun-loving, customer-centric individual who's ready to embark on a rewarding adventure in the hospitality industry, we invite you to join us.

Beverly Hotels Elements is where your journey to a fulfilling and exciting career begins. Be a part of our expanding family and help us create memorable experiences for our guests.

Job Summary

The Hotel Manager is the highest operational leader of the hotel and is responsible for the full strategic, financial, and operational performance of Beverly Hotels Elements.

This role oversees all key functions including Operations, Sales & Marketing, and Revenue Management, ensuring the hotel delivers exceptional guest experiences while achieving financial and operational targets.

The ideal candidate is a strong, hands-on leader with deep experience in hotel operations, OTA management, revenue strategy, and financial control.

Job Responsibilities

Operations Management

• Oversee and ensure the efficient, smooth, and profitable functioning of the hotel, with a strong focus on Front Office and Housekeeping
• Monitor service quality and operational standards across all departments
• Ensure compliance with SOPs and maintain high service standards
• Analyze guest trends and expectations to continuously improve services, facilities, and guest experience

 Sales & Marketing

• Develop and execute strategies to achieve and exceed revenue targets
• Plan and coordinate marketing activities and promotions
• Maximize occupancy at optimal room rates
• Drive consistent room sales and revenue growth
• Develop market positioning and identify business opportunities

Revenue Management & OTA

• Develop and implement revenue management strategies to optimize ADR, RevPAR, and overall profitability
• Manage OTA platforms such as Booking.com, Agoda, Expedia, etc.
• Monitor competitor pricing, market trends, and demand patterns
• Adjust pricing, inventory, and promotions to maximize revenue
• Analyze business performance data and make data-driven decisions
• Align promotions and packages with revenue objectives

Financial Management (P&L Responsibility)

• Take full responsibility for hotel Profit & Loss (P&L) performance
• Ensure KPIs and financial targets are achieved or exceeded
• Monitor revenue, expenses, and overall profitability
• Implement cost control measures without compromising service quality
• Prepare forecasts, monitor financial performance, and report results to management

Staff Leadership & Development

• Lead, manage, and develop all hotel staff
• Minimize staff turnover and promote employee engagement
• Oversee recruitment, training, and performance evaluation
• Prepare and monitor staff rosters based on business needs and occupancy
• Build a strong team culture focused on service excellence and accountability

Guest Experience & Service Quality

• Ensure high levels of guest satisfaction and service standards
• Handle escalated guest complaints and service recovery
• Maintain and improve hotel reputation and online reviews

Compliance & Reporting

• Ensure compliance with all applicable laws, regulations, and hotel policies
• Maintain effective communication with Director Management
• Prepare and submit regular operational and financial reports

Other Responsibilities

• Perform ad-hoc duties or special projects assigned by the Director Management
• Support strategic initiatives to improve hotel performance and growth

Requirements

• Minimum 5 years of hotel management experience
• Strong knowledge of OTA platforms and revenue management
• Proven experience managing hotel P&L and financial performance
• Strong leadership, decision-making, and problem-solving skills
• Experience in independent or small-to-medium hotel operations is an advantage
• Ability to work independently and take full ownership of hotel performance

*Additional Information:

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company for the purpose of the processing and administration by the company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.

We look forward to having you as a part of our Beverly Hotels Elements family!

North Area
Full time
5 days - office hours
Basic $4000 - $4500 , transport allowances

Job Responsibilities

• Take ownership of assigned key retail accounts, ensuring sales targets and business objectives are achieved

• Build and maintain strong working relationships with buyers and key stakeholders at head office level

• Plan and implement trade promotions, including proposal submission, pricing discussions and execution follow-through

• Oversee and manage A&P expenditure, including validation of claims and budget utilization

• Work closely with internal teams (logistics, purchasing, marketing) to ensure smooth execution of promotions and stock availability

• Review sales performance regularly and provide insights and reports to management

• Align with internal sales team on upcoming promotions, activities and account strategies

• Optimize account coverage and execution plans to maximize sales opportunities

• Lead, guide and develop a team of sales representatives to meet performance targets

Job Requirements

• Diploma or Degree in Business, Marketing or equivalent

• At least 3–5 years of experience in FMCG sales or key account management

• Familiarity with handling large retail chains / modern trade accounts
  

Ho Ming Jie (Edmund) Reg No: R1987094

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Title: Kitchen Crew / Kitchen Training Manager
Company: Tai Er (酸菜鱼)
Salary Range: $3250 - $3360
Working Hours: 6 Days Work Week

Job Overview

We are looking for passionate and dedicated individuals to join our kitchen team as Kitchen Crew or Kitchen Training Manager. You will play a key role in ensuring food quality, kitchen efficiency, and adherence to operational standards. For the Training Manager role, you will also be responsible for developing and coaching team members to uphold Tai Er’s culinary excellence.

Key Responsibilities

Kitchen Crew:

• Prepare and cook menu items according to company recipes and standards
• Ensure food quality, consistency, and presentation meet brand expectations
• Maintain cleanliness and hygiene standards in the kitchen
• Assist with food preparation, stock management, and inventory control
• Follow food safety and sanitation guidelines at all times
• Support team members to ensure smooth daily operations

Kitchen Training Manager:

• Oversee kitchen operations and ensure compliance with SOPs
• Train, mentor, and develop kitchen staff to maintain high performance
• Conduct onboarding and continuous training programs
• Monitor food quality, consistency, and kitchen efficiency
• Work closely with management to improve operational processes
• Ensure strict adherence to food safety and hygiene regulations

Requirements

• Relevant experience in F&B or kitchen operations preferred
• For Training Manager: prior supervisory or training experience required
• Strong teamwork and communication skills
• Ability to work in a fast-paced environment
• Willingness to work shifts, weekends, and public holidays
• Positive attitude and eagerness to learn

What We Offer

• Competitive salary
• Career progression opportunities
• Comprehensive training and development programs
• Staff meals and medical benefits
• Fun, Dynamic and supportive work environment

GYUKATSU KYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre/One Holland Village
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Oversee daily restaurant operations, ensuring excellent guest service and smooth team performance.
• Manage financial, administrative, and payroll tasks in compliance with company policies.
• Enforce hygiene, safety, and operational standards throughout the restaurant.
• Train, mentor, and support staff development, including onboarding of new employees.
• Analyze sales metrics, manage systems (POS), and implement improvements to drive growth.

REQUIREMENTS

• At least 3 years of relevant experience in the F&B industry
• Minimum Diploma or Degree in Hospitality Management / Professional Certificate / Nitec
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

Please click on the APPLY button or send your resume directly to recruit@hedonismhospitality.co with your availability date and expected salary.

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

BASIC FUNCTION

• Supporting management team in delivering successful operations, achieving the hotel objectives and improving revenue profitability.
• Supervise duties for all Front Office associates.
• Ensure all associates provide excellent customer service at all times, and to make sure that customers are satisfied with the products or services the organization offers, and to deal with customer feedbacks.
• Accountable full responsibility for the entire hotel operations including Rooms, F&B and Security management in the absence of the General Manager and all other Senior Managers of the hotel.

DUTIES & RESPONSIBILITIES

Daily

• Responsible for all activities of the Front Office as well as other hotel activities relating to the effective and efficient operations and day-to-day running of the hotel.
• Familiarize with all room situations of the hotel and competitors, all room types and rates, promotions and new package plans.
• Awareness and monitoring closely of room situation, expected occupancy, VIP arrivals, forecast, promotions, banquet and conference events.
• Ensures accurate room assignment for VIP arrivals and/or any special arrangements.
• Conduct room inspections for VIP arrivals. Look out for defects and makes necessary reports to the respective departments.
• Checks on the event board for the day to ensure all signage of events are correctly displayed.
• Ensures proper log of all incidents pertaining to the hotel on daily basis for Management reporting with appropriate details and take necessary actions to avoid future recurrence.
• Assisting associates at the Front Desk/Bell Counter or any other areas/sections of the hotel whenever required.
• Check and supervise all Front Office associates on tasks that have been assigned to them and accord guidance whenever required.
• Authorize the acceptance of cheques, cash advance, rebates and refunds on the basis of procedures established.
• Check on housekeeping discrepancies (skip/sleep) reports and physically inspect or verify the discrepant status and execute necessary actions or follow-up.
• Co-ordinate closely with Security associates in the investigation of any irregular activities during the period of duty.
• Must possess confident caliber to handle emergencies and crisis situation.
• Withhold confidential information from the press or public with an aim to preserve and protect the Hotel’s image and reputation after any occurrence of crisis. Ensures all questions from the press are politely and tactfully directed to the Marcom Manager.
• Maintain and ensures cleanliness and orderliness at the Front Desk and all areas of the lobby and public areas. Initiates corrective actions deemed necessary.
• Attends to all guests’ inquiries, feedback and compliments and attend to guests’ need promptly, efficiently and in a professional manner.
• Review Front Office policies and procedures and emergency action plans with the Assistant Front Office Manager/Senior Duty Managers to ensure contents are kept current and up to date.
• Handing over swiftly any outstanding items and issues encountered or anticipated to the next Duty Manager by clearly documenting them in the Duty Manager’s Logbook when necessary.
• Conduct daily briefing and brainstorm to all associates.
• Perform other duties that assigned by the Management.
• Weekly - Assign and approve duty roster for all Front Office associates.
• Monthly - Attend monthly Front Office meeting and provide solution and open discussion during day-to-day operation.
• Yearly - Ensure Hotel Vision, Mission and Core Value are met and executed accordingly. Guide associates who in doubt.

Job Requirements:

• Diploma or Degree in Hospitality, Hotel Management, or related field

• Minimum of 2–3 years of Front Office experience; candidates with experience as a Senior Front Office Executive ready to take on Duty Manager responsibilities are encouraged to apply

Skills & Competencies:

• Strong leadership and supervisory skills; able to guide and motivate Front Office associates

• Excellent customer service orientation, with the ability to handle guest complaints and feedback professionally

• Strong operational knowledge of hotel functions including Rooms, F&B, Security, and overall hotel operations

• Ability to manage multiple tasks and responsibilities efficiently in a fast-paced environment

• Good problem-solving, decision-making, and crisis management skills

• Attention to detail and ability to maintain high standards of cleanliness, orderliness, and operational efficiency

• Effective communication and interpersonal skills to liaise with team members, guests, and management

• Awareness of occupational health, safety, and emergency procedures

Additional Requirements:

• Confident and composed when handling emergencies or unexpected situations

• Able to work shifts, weekends, and public holidays

• Demonstrates professionalism, integrity, and the ability to maintain confidentiality

• Strong initiative and willingness to take responsibility for hotel operations in the absence of senior management

Job Description

• Oversee overall quality and safety of food products at Central Kitchen
• Ensure that food products meet standards set by company and regulatory bodies
• Develop and review quality and safety policies
• Conduct and manage regular inspections and audits
• To maintain and improve existing quality control procedures
• Conduct investigations on customers’ feedback
• Validate that all products were made in compliance with established QA protocol
• Ensure that standard operating procedures are adhered to
• Monitor quality standards of products
• Ensure that all activities conform to HACCP & AVA/NEA guidelines
• Supervise and oversee all quality assurance matters
• Product and process development
• Assist in all areas of R&D, product and process development, food tasting

Job Requirements

• Minimum Degree in Food Science & Technology or related field
• Preferably 5 years of working experience in the QA field (inspection, central kitchen or manufacturing background) in the F&B industry
• Able to write and converse well in both English & Mandarin due to operational needs to communicate with mandarin-speaking clients
• Highly motivated, meticulous and takes initiative

To submit your application, please apply online apply@rn-care.com or call +(65) 6514 9838 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd
EA License No: 17C8900

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

Job Responsibilities

· Manage and oversee the entire restaurant operation

· Deliver superior guest services

· Ensuring guest satisfaction and revenue growth for restaurant

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts and arrange the part timer worker

· Manage and lead staff

· Control costs and minimize waste

· Nurture a positive working environment

Job Requirement are:

· You are required to work on compulsory split shifts

· You are required to work 6 days per week.

· Flexible weekly off according to business needs

· Willing to work long hours as per the business requirement

· You are required to work compulsory on weekends and public holidays.

· Supervising the floor during meal periods to ensure that all standards and steps of service are met through all guests interactions.

· You are required to open the restaurant and close the restaurant

· Daily Breakfast set up, as we are located inside the hotel

· Good command over written and spoken English

· Responding to guest review on social media and other digital platforms

· Strictly following all the local requirements of SFA