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

Hi,

We are hiring a manager for our restaurant

Requirement:
At least 3 year restaurant manager experience in a Chinese Cuisine fine dining restaurant
Experience in hotpot restaurant is a plus but not a must
Experience in planning and executing dinner events or wine pairing events
Able to work on shift
Able to work on weekends
Experience with VIP customer management

Our esteemed client in the Construction industry is seeking a Project Manager to join their dynamic team:

• Employment Type: Permanent
• Position: Project Manager
• Location: Central (Nearest MRT: Mattar)
• Working Hours: 5.5 days, Office Hours
• Salary Package: Up to $12,000 + Bonus

Job Responsibilities:

• Lead project planning and execution, ensuring all activities are accurately prepared and carried out to meet project objectives.
• Serve as the primary point of contact for all project stakeholders, including clients, consultants, regulatory bodies, and subcontractors, to ensure seamless project progression.
• Develop, review, and submit comprehensive project documentation, including detailed programs, schedules, method statements, technical proposals, and risk assessments.
• Conduct regular safety and progress meetings with internal teams, subcontractors, and on-site personnel to maintain high safety and performance standards.

Job Requirements:

• At least a Diploma in Civil Engineering, Construction Management or other related discipline.
• Minimum 5 years of experience working in the construction industry, with experience in handling Residential/ HDB/ Hotel projects.
• Must be capable of leading and managing a project team.
• Able to work in a fast paced environment and under tight deadlines.

Ready to apply? Here’s how:

• Click the APPLY button, or
• Email your resume (in MS Word or PDF format) to adelin@intuitrecruitment.com. Include the job title in your email subject line for prompt processing.

Only shortlisted candidates will be notified.

By submitting your application, you consent to the collection and use of your personal data under Personal Data Protection Act (PDPA).

Adelin Chong | EA Personnel Reg No.: R1875641

Intuit Recruitment Pte Ltd | EA License No.: 25C2793

Job Description & Requirements :

About TaNaKa :

Tanka is a retro-futuristic Pan Asian Social Pub with a nodto Japanese Social Izakaya. An electric and vibrant atmosphere for guest todisappear into whether for business celebrations or socializing with friends orfamily.
If you excel in a fast-paced environment, enjoy being a part of energetic team,and obsessed with providing exceptional guest service then we want you to bepart of our team.

Job Summary:

We are seeking a versatile and charismatic leader to joinour team as a Senior Restaurant Manager. This "hybrid" role is designed fora professional who is equally comfortable managing floor operations, P&L and staff performance. You will be the face of the establishment, ensuring a seamless flow between the bar and the dining area while maintaining world-class service standards.

Responsibilities

• Lead daily front-of-house operations, including opening and closing procedures, to ensure smooth service delivery and operational efficiency
• Supervise and manage front end and kitchen staff scheduling.
• Oversee cash management processes to ensure accuracy and accountability
• Maintain strict inventory control by managing suppliers and conducting monthly stock-takes to minimize wastage and control costs
• Ensure compliance with Singapore’s liquor licensing laws and SFA food hygiene standards to uphold safety and legal requirements
• Handle guest feedback and resolve complaints professionally to enhance customer satisfaction and encourage repeat business
• Drive sales growth by developing and implementing creative promotions, happy hour programs, and upselling strategies
• Monitor daily sales reports and collaborate with ownership to achieve monthly revenue targets and business objectives
• Train, mentor, and develop junior staff to foster a high-performance culture and support team growth
• Apply proficient cocktail techniques and spirit knowledge to support bar operations and enhance guest experience
• Utilize POS systems (e.g., Revel, TabSquare) effectively to manage transactions and operational data

Required competencies and certifications :

• Basic Food Hygiene Certificate (mandatory for compliance with food safety standards)

Preferred competencies and qualifications :

• Minimum 5 years of experience in food and beverage, including at least 2 years in a supervisory or management role
• Knowledge of MOM employment regulations (advantageous for staff management compliance)
• Strong leadership skills demonstrated by managing teams and operations under pressure
• Excellent communication skills in English to ensure clear interaction with staff and guests
• Ability to work split shifts, weekends, and public holidays to meet operational demands
• Additional language skills (advantageous for enhancing guest communication and service)

We’re currently looking for an experienced & self-driven chef to join our team.

Responsibilities includes:

1. Prepare and cook designated items on the menu within specified time
2. Responsible for the preparation of raw materials required for items on the menu
3. Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures
4. Adhere to all statutory food hygiene and sanitation guidelines
5. Ensure regular maintenance of all kitchen equipment, machinery and accessories
6. Ensure all items prepared are done with the same level of quality and consistency
7. Assist in cooking and plating prepared items according to standards in the Kitchen Manual
8. Overseeing stock and ordering supplies
9. Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

1. At least 2 year(s) of working experience in the related field is required for this position
2. Able to commit shift, weekends and public holidays
3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.
4. A team player with a positive attitude
5. Able to work under extreme pressure.
6. Excellent leadership and management
7. Ability to delegate tasks.

The Housekeeping Team Leader is responsible for the daily supervision,coordination, and quality control of Room Attendants to ensure that allguestrooms and public areas are maintained in accordance with hotel policies,brand standards, and service expectations. The role ensures operationalefficiency, high cleanliness standards, and prompt response to guest needs.

Key Responsibilities

1. Supervision & Daily Operations

• Supervise and assign duties to Room Attendants, ensuring efficient task allocation
• Monitor work performance and provide guidance to ensure productivity and quality standards are met
• Assist in staffing deployment based on operational requirements

2. Room Inspection & Quality Control

• Inspect guestrooms, including check-out, stay-over, vacant, pick-up, and Out-of-Order rooms
• Ensure all rooms meet established cleanliness, presentation, and maintenance standards
• Conduct pre-arrival inspections for arrival rooms to ensure readiness
• Follow up on discrepancies and ensure corrective actions are taken promptly

3. Maintenance & Defect Reporting

• Identify and report maintenance defects requiring immediate attention
• Track work orders, ensuring timely follow-up and resolution
• Maintain accurate records of maintenance issues and room status updates

4. Coordination & Communication

• Work closely with Housekeeping Coordinator, Front Office and Engineering
• Ensure all vacant clean and stay-over room statuses are updated at the end of each shift

5. Guest Service & Complaint Handling

• Provide assistance to guests and respond promptly to requests
• Take ownership of guest concerns related to housekeeping and resolve issues efficiently
• Escalate complex issues to the Assistant Housekeeper when necessary
• Ensure guest privacy is respected and procedures for “Do Not Disturb / Privacy” are followed correctly

6. Inventory, Equipment & Compliance

• Report any loss or damage of furniture, fixtures, or equipment
• Ensure compliance with health, safety, and hygiene standards
• Adhere to all corporate and hotel policies, procedures, and brand standards

7. Lost & Found and Security

• Ensure all Lost & Found items are handled and recorded according to procedures
• Coordinate submission to the designated department (e.g., Loss Prevention)
• Maintain strict control and accountability of master and section keys

8. Operational Flexibility & Support

• Perform Room Attendant duties when required due to operational needs
• Support departmental operations and special projects as assigned
• Promote a positive and collaborative working environment
• Lead by example in delivering high service standards and professionalism

Key Competencies

• Leadership and supervisory skills
• Delegation and team management
• Organizational and time management skills
• Strong communication skills (spoken and written English)
• Guest-focused mindset
• Problem-solving and decision-making ability
• Professionalism and attention to detail
• Teamwork and quality awareness
• Ability to work under pressure in a fast-paced environment

Operational:

• Oversee and manage daily production operations of Bakery / Donut ensuring efficiency, Food quality, and FSSC compliance.

• Plan and control production schedules to ensure efficient workflow and in line with production goals and seasonal Promotional demands.

• Lead, supervise, train, and evaluate production leaders and production staff.

• Manage and oversee manpower planning, shift scheduling, attendance, and productivity. (Oven, Mixing, Table, Fillings & Danish, Deco etc…)

• Identify and troubleshoot production issues, bottlenecks, and implement corrective and preventive actions without compromising quality. Including regulatory compliance issues.

• Ensure all new product and seasonal items launches on schedule.

• Stock Management

• Good and prompt communication skill with all respective department on daily operational issues. 

Food Quality & Food Safety

• Establish and enforce standard operating procedures (SOPs) for food safety, hygiene, production efficiency, and quality assurance.

• Ensure adherence to food safety and workplace safety standards (SFA, HACCP, FSSC, ISO 22000, GMP regulatory standards)

• Identify and troubleshoot food safety issue and quality improvement plans.

• Co-lead audits, inspections, and certification requirements when required.   

People Management

• Demonstrates strong leadership, good people handling management skills.

• Able to motivate and guide others to achieve company’s objective.

• Coach and provide feedback to staff on product Quality.

• Conducting staff performance appraisal

• Ensuring that production staff work place safety

Job Requirements:

Min 5-8 years Professional baking experience or experience in food manufacturing.

Hot kitchen experience will be advantage.

Strong knowledge in Central kitchen production of breads, pastries, cakes and Donuts products.

DUTIES & RESPONSIBILITIES

• Provide leadership presence in absence of Senior Management on Weekends, Public Holidays & Major Events.

• Engage & support front-line staff and supervisors, providing recognition and appreciating their work.

• Managing escalated service-related incidents.

• Supervise and guide the Service Operations team in terms of daily operations and administrative duties.

• Ensure established operations and guest service standards are followed.

• Manage and work closely with outsourced Security vendor.

• Handle guests’ feedbacks and determine appropriate actions to ensure it meets or exceed guests’ expectations.

• Conduct daily briefings and write incident reports with after action reviews.

• Enforce a safe and secure work culture.

• Implement and monitor daily work schedules for the Service Operations team.

• Assist with any additional duties or projects as required.

Our client is a well-established company within the food distribution sector, recognized for supplying frozen food products to major food service operators. Due to their current expansion plan, they are looking for a Sales Manager, in hopes of strengthening their market presence and supporting business growth. They are located in the (West) – easily accessible.

Company Car & Mobile phone provided

Responsibilities:

• Oversee sales performance across assigned food service accounts, including chain restaurants
• Maintain account coverage to optimize distribution, visibility, and product placement
• Manage key accounts and monitor sales volume against targets
• Prepare monthly sales forecasts and track actual performance
• Liaise with internal departments to address supply chain, operational, and service-related matters
• Monitor execution activities and ensure timely follow-up on outstanding issues
• Compile and submit periodic sales reports and pipeline updates
• Handle customer claims and oversee resolution processes
• Support execution of product launches, pricing adjustments, and promotional activities
• Analyze competitor pricing and market positioning for strategic planning
• Perform additional duties assigned in relation to sales operations

Requirements:

• Diploma or Degree in Business, Marketing, or related discipline
• Relevant experience in food service, FMCG, or distribution sales environment
• Experience managing key accounts such as restaurant chains preferred
• Proficient in sales reporting, forecasting, and data analysis

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 candidates will be notified.

Email Address: jobs@recruitpedia.sg
EA License No: 19C9682
EA Personnel No: R22104769
EA Personnel Name: Ong Boon Kiet (Travys)

• Opening and closing the restaurant.
• Appointing, inducting, and mentoring new staff members.
• Scheduling shifts and assigning tables to waitstaff.
• Resolving customers' questions and grievances in a professional manner.
• Conducting payroll activities in an accurate, timely manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
• Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
• Recording all income and expenses and ensuring that cash registers are balanced.

Our company is seeking an experienced food production manager to oversee our food production operations. The ideal candidate will have extensive experience in managing staff, overseeing production processes, and ensuring the highest standards of food safety and quality.

Be sure to list the daily tasks, such as supervising production, managing inventory, and overseeing quality control, and other key duties. You will oversee delivery and development of the food offer and services, both in the restaurants and hospitality services supporting commercial initiatives, innovation, and team development.

Duties and Responsibilities

• Develop, implement, and maintain production schedules and processes to ensure optimum productivity and efficiency

• Hire, train, and manage production staff, including setting and monitoring performance goals

• Collaborate with sales and marketing teams to develop and implement product launches

• Create and maintain inventory records and manage raw material inventory levels

• Ensure compliance with all food safety regulations and industry standards, including HACCP

• Identify and address production issues and area(s) for improvement

• Monitor and maintain equipment and machinery in production facilities

• Prepare production reports and communicate with upper management regarding production goals and results

• To ensure the prompt and efficient preparation and service in all food areas to the company’s standard and to the customers’s satisfaction.

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

• Ability to work effectively as part of a team

We’re currently looking for an experienced & self-driven restaurant manager to lead our team.

Responsibilities includes:

1. Maintaining the restaurant's revenue, profitability and quality goals.

2. Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

3. Overseeing stock and ordering supplies

Requirements:

1. Minimum 3 years’ experience

2. Proven customer service experience, strong leadership, motivational and people skill

3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.

• To manage the daily operations of the F&B Outlet.

• To supervise and implement standards of service to maintain the highest standard and quality during operations.

• Provide training to the service team and ensure complying to sequence and standards for banquet/ outlet service.

• Conduct staff briefing and roll calls to provide information on promotions, events, VIPs, etc.

• Ensure sufficient supplies in the area and ensure all equipment is well-maintained.

• To participate in performance development review of department staff and provide feedback on respective performance, to guide and improve the performance.

• Any other ad hoc tasks assigned by the Restaurant & Bar Manager and Director of F&B.  

Requirements

• At least 2 years of experience in a similar capacity.

• Good communication skills and interpersonal skills.

• Strong leadership skills.

Key Responsibilities:

1. Customer Service & Engagement:

• Foster a warm and inclusive atmosphere where every guest feels welcomed and valued.

• Go the extra mile to ensure customer satisfaction, handling feedback and complaints promptly and professionally.

• Actively engage with guests, embodying curiosity to understand their preferences and create memorable experiences.

2. Outlet Operations Management:

• Oversee daily operations, ensuring smooth and efficient functioning of the restaurant.

• Maintain high standards of cleanliness, food quality, and ambiance, reflecting our genuine care for details.

• Monitor inventory levels and coordinate with suppliers for timely replenishment.

3. Team Leadership:

• Recruit, train, and motivate a high-performing team, fostering a positive and collaborative work environment.

• Lead with generosity, providing coaching, recognition, and support to team members.

• Conduct regular team briefings to align on goals and ensure excellent service delivery.

4. Back-of-House (BOH) Support:

• • Work closely with the kitchen team to ensure smooth food preparation and timely service.

• • Address BOH challenges, such as kitchen workflow, inventory management, and food

• quality control.

• • Uphold food safety and hygiene standards in compliance with regulatory requirements.

5. Financial Performance:

• Take ownership of the outlet’s P&L, analyzing revenue, costs, and profitability to ensure financial targets are met.

• Develop and implement strategies to drive revenue growth and cost efficiency.

• Demonstrate curiosity in analyzing sales reports and identifying opportunities for improvement.

6. Compliance:

• Ensure compliance with health and safety regulations, company policies, and operational standards.

Requirements:

• Proven experience as a Restaurant Manager or similar role in the F&B industry.

• Strong understanding of customer service principles and the ability to lead by example with authenticity and warmth.

• Proficient in managing an outlet’s P&L, with a focus on driving profitability.

• Excellent communication and interpersonal skills.

• A genuine passion for fostering a welcoming and inclusive environment.

• Curious and proactive approach to problem-solving and continuous improvement.

• Familiarity with inventory management and operational software is a plus.

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to 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 preparation and service.

• To hit all financial targets

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

• Assisting the Operations Manager to 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

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

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

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4 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

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