Total 1,163 Manager level F&B / Tourism / Hospitality job vacancies

Job Descriptions:

• Oversees the end-to-end production operations for Frozen-Cooked, Cooked Chilled and related products within the Central Kitchen
• Responsible for planning, coordinating, and supervising daily manufacturing activities to ensure productivity, quality, and food safety standards are consistently achieved
• Drive continuous improvement in production processes, optimize resource utilization, and lead a team of production staff to meet operational goals
• Lead, plan, schedule, and manage daily production operations to meet company standards, output targets, and efficiency goals
• Supervise, train, and evaluate production staff to maintain high performance, teamwork, and adherence to safety and hygiene standards.
• Monitor and evaluate equipment performance, ensuring preventive maintenance and effective resource use to minimize downtime and optimize productivity
• Track and analyze production metrics, generating accurate performance reports and presenting insights for management review and decision-making
• Ensure strict compliance with food safety, quality, and regulatory standards in collaboration with the Quality Control team
• Build a high-performance operations team by cultivating a culture of learning, feedback, and resilience; coach team members to adopt a growth mindset and take ownership of their
• development and results.
• Oversee team performance and manage HR-related matters in partnership with the HR Business Partner (HRBP).
• Undertake any other duties or projects as assigned to support manufacturing objectives.

Requirements:

• Minimum 2 years of relevant experience in F&B Operations, Kitchen, Food Production experience is a plus
• Able to work independently with minimal supervision and team player
• Good understanding labor and food cost analysis
• Problem solver and able to proactively provide solutions to real time operations
• Good communication and interpersonal skills
• Highly organized, meticulous in paper work and able to work under pressure
• 3–5 years of experience in food production

Interested candidates, do submit your resume in MSWord or contact 62251232

This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”).
e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives.

By applying for this role, you consent to Recruit Haus’ PDPA and e2i’s PDPA.

• Develop and implement strategic sales plans that expand customer base and ensure strong market presence
• Set sales quotas and targets for individual team members and overall sales team
• Monitor and evaluate sales team performance through regular check-ins, reviews, and KPI tracking
• Recruit, hire, train, and onboard new sales representatives to build a strong team
• Coach and mentor sales staff to develop their skills and maximize their potential
• Analyze sales data, trends, and metrics to identify opportunities for improvement
• Forecast sales volumes, revenue, and profitability for existing and new products
• Generate leads and establish relationships with potential clients through various channels
• Collaborate with marketing, product, and other departments to align strategies and nurture leads
• Negotiate contracts and close deals with key clients and partners
• Present sales reports, forecasts, and performance updates to senior management
• Manage CRM systems and ensure accurate data entry and pipeline hygiene

A Food Production Manager oversees food manufacturing operations, ensuring efficient production, consistent quality, and compliance with food safety standards.

Key Responsibilities

• Plan and manage production schedules to meet targets
• Ensure product quality and food safety (e.g., HACCP, GMP)
• Supervise, train, and manage production staff
• Monitor costs, reduce waste, and optimize resources
• Maintain equipment and coordinate repairs
• Ensure compliance with regulations and maintain records
• Drive process improvements to enhance efficiency

Requirements

• Minimum Diploma in Food Science or related field
• At least 3 years of experience in food production or manufacturing
• Knowledge of food safety standards
• Strong leadership and organizational skills

A General Manager oversees overall manufacturing operations, ensuring efficiency, profitability, product quality, and compliance with safety and regulatory standards.

Key Responsibilities

• Lead and manage end-to-end manufacturing operations
• Develop and execute production, business, and growth strategies
• Ensure production targets, quality standards, and deadlines are met
• Oversee budgeting, cost control, and resource optimization
• Manage and lead department heads and workforce
• Ensure compliance with safety, quality, and regulatory requirements
• Drive process improvements and operational efficiency
• Coordinate with sales, procurement, and logistics teams

Requirements

• Minimum Diploma/Degree in Engineering, Manufacturing, or related field
• At least 5 years of experience in manufacturing, with leadership experience
• Strong leadership, strategic thinking, and decision-making skills
• Good financial and operational management knowledge

Swissôtel Sydney, part of Accor’s international network, is seeking an experienced assistant manager with Fine Dining experience as Assistant Manager Food & Beverage.

Reporting directly to the Food & Beverage Manager, you will ensure that our guests and clients have a truly memorable experience during dinner services in Ten Stories, with cross over assistance in In Room Dining and Executive Lounge as required.

Responsibilities and duties (but not limited to):

• Supervise team members and manage the day-to-day dinner operation of our Food & Beverage outlets

• Ensure efficient, hospitable and professional service is provided to all guests and clients

• Support the Food & Beverage Management team

• Develop and mentoring team members

• Oversee daily restaurant operations to ensure smooth and efficient service

• Lead, train, and motivate F&B attendant to hotel brand standard

• Deliver exceptional customer service and handle guest feedback or complaints professionally

• Manage staff rostering and timesheet approval

• Monitor inventory levels, order supplies, and control stock costs

• Ensure compliance with food safety, hygiene, and workplace health & safety standards

• Drive sales and implement strategies to achieve revenue targets

• Maintain high standards of presentation, cleanliness, and service quality

• Collaborate with kitchen team to ensure menu quality and consistency

• Recruit, onboard, and develop team members

• Build a positive team culture aligned with company values

Responsibilities

• assist to manage store operations (Yakiniku Like - a member of MX Caterers (Asia) Pte Ltd)
• lead and supervise a team of Supervisors and Crew
• plan and deploy to ensure that the store has adequate manpower for daily operations
• maintain guidelines of food preparation to ensure that desired quality and standards are achieved
• coach staff in providing excellent service experience to all customers
• handle all customer queries and feedback in a professional and timely manner
• ensure compliance to food safety, hygiene and sanitation standards according to statutory guidelines
• ensure that policies and standard operating procedures are strictly adhered to
• monitor work performance of all staff and enforce discipline when necessary
• ensure on-the-job training is conducted for all staff
• check on supplier operations and provide feedback to the Store Manager if necessary

Requirements

• GCE 'O' level
• at least three years of relevant working experience in the food and beverage industry (experience in Japanese cuisine will be an added advantage)
• highly communicative to lead and motivate staff
• quality-driven with good understanding of local food and beverage trends
• trained eye for detail and customer-centric
• ability to work in a fast-paced environment

Work location/environment

• stores located islandwide
• 5.5 days per week (able to work on weekends and public holidays)

Business Operations

• Assist the Restaurant Manager in daily operations to deliver quality food, service and ambience to our guests
• Ensure that standard operating procedures are maintained consistently, including service recovery, restaurant task cycle and cost control
• Take ownership of outlet sales, food quality and guest experience
• Uphold safety, hygiene and cleanliness as required by NEA/SFA regulations and company requirements
• Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary

People Management

• In-charge of recruitment, selection and training of new hires
• Monitor and manage the staff performance including punctuality, customer service and food quality
• In-charge of overall supervision of the outlet
• Facilitate innovation and lead staff to implement change

Customer Service

• Manage an efficient team of service staff by coach, training, and supervising staff to operate stations and deliver a great customer experience
• Ensure and maintain service quality and professional etiquette
• Customer feedback management

Adhering to Quality and Standards

• Examine food and beverage preparation
• Ensure quality control for food and service

Skills/Qualifications

• Minimum 2 years of relevant experience in managing F&B restaurants
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Possess strong leadership qualities
• Able to work shift hours

Full Time: 6 Days/Week, 10 Hours/Day (Including 1 Hour break)

The Restaurant Manager is responsible for the overall profitability and smooth operation of the restaurant, ensuring exceptional customer experiences and efficient team management. This role encompasses a wide range of responsibilities, from strategic business operations to hands-on customer service and staff development.

Role & Responsibilities

Business Operations

• Manage daily operations, ensuring seamless service and efficient workflow.
• Monitor income and expenses, analyze financial performance, and implement strategies for improvement
• Manage inventory, including ordering, stock control, and minimizing waste
• Manage equipment maintenance and ensure proper functionality.
• Prepare and submit timely reports (daily, weekly, monthly) on sales, food cost, labor cost, and other key performance indicators.
• Conduct regular inspections of the kitchen and service areas.

Customer Service

• Cultivate a customer-centric environment, prioritizing exceptional service and guest satisfaction.
• Proactively address customer feedback and resolve any issues promptly and professionally.
• Ensure consistent service quality and adherence to established etiquette standards.

People Management

• Lead, motivate, and develop a high-performing team.
• Manage the recruitment, training, and performance evaluation of staff.
• Ensure all employees adhere to company policies, quality standards, and F&B hygiene regulations.
• Drive team initiatives and implement changes effectively.
• Ensure strict compliance with all F&B hygiene policies, procedures, and health and safety regulations.

Skills/Qualifications:

• Minimum 4 years of relevant experience in managing F&B restaurants
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Possess strong leadership qualities
• Able to work shift hours

Responsibilities

• Lead and conduct daily on-site inspections, ensuring compliance with quality standards, food safety regulations, and operational procedures across production
• Supervise and conduct personal hygiene checks, product quality assessments, and sample retention protocols to ensure adherence to internal and external standards.
• Develop, implement, and oversee testing and sampling schedules, ensuring all critical tests are conducted in accordance with product specifications and regulatory requirements.
• Analyse test results and recommend corrective actions for any deviations or non-conformities.
• Implementation and continuous improvement of Quality Management Systems (HACCP, BRC, ISO 22000) Food Safety Management System (FSMS) for relevant operations.
• Oversee and updates of the Quality Management System and Standard of Procedure, ensuring alignment with industry best practices and regulatory changes.
• Work closely with relevant departments to ensure operational adherence to standards and address any discrepancies or audit findings.
• Ensure the accuracy, completeness, and proper retention of all quality assurance records, documents, and files as per regulatory and company policies.
• Perform regular audits of quality documentation and lead the improvement of record-keeping practices.
• Develop, review, and enhance Standard Operating Procedures (SOPs) across all areas of operations to ensure best practices in quality control and food safety.
• Conduct training, development and continuous improvement of food safety training materials, ensuring they are relevant, up-to-date, and aligned with company policies and industry standards.
• Identify and mitigate quality risks, ensuring proactive measures are taken to prevent non-conformities and quality failures.
• Communicate quality-related issues and improvements to stakeholders, ensuring alignment across all levels of the organization.

Requirements

• Diploma/Degree in Food Science with at least 2 years of relevant experience
• Good Knowledge of Quality Management Systems (HACCP, BRC, ISO 22000)
• Good Communication, Organizational and Analytical Skills
• Ability to work with multiple priorities in a fast-paced environment is required
• 5 Days Work Week + 1 Saturday Per Month

*Salary package commensurate with experience

Brand Development & Innovation

• Assist Group Marketing Managers in developing new products and improving existing products within the assigned Beverage brand portfolio to drive brand growth.
• Develop and implement key brand strategic roadmaps and innovations to support Business Units (BUs) with new product propositions and innovations.

Brand Assets Management

• Collaborate with internal stakeholders (BU Marketing, Corporate R&D, Corporate Legal) and external partners (design agencies) to develop brand assets including brand identity, positioning, architecture, brand book/guidelines, packaging design, and structural packaging.
• Ensure alignment and agreement among stakeholders for timely operational rollout of brand assets into markets by BU teams.

Brand Management Support

• Partner with new markets to execute category marketing initiatives and support BUs in developing brands and business growth.
• Liaise with BU marketing teams to monitor brand projects (e.g., new product developments, brand restaging) ensuring timely execution and alignment with plans.
• Track brand performance metrics such as sales, market share, and brand health against budget and agreed plans, recommending forward actions as needed.

Brand Profitability & Governance

• Support the Group Marketing Manager in managing regional Non-Market Specific brand expenditures to optimize brand profitability.
• Monitor and ensure adherence to brand governance and compliance with Standard Operating Procedures (SOPs) including PRC, Stage Gate, Group Marketing processes, and Memoranda of Agreement (MOAs).

Requirements:

• Bachelor’s degree in Marketing, Business, Communications, or a related field
• Proven experience managing multi-brand and/or multi-market portfolios (regional experience is an advantage)
• Prior experience in strategic brand planning, campaign leadership, and integrated marketing

Customer Success

• You will be the primary custodian of the customer experience, ensuring timely, accurate, and professional communication.
• Respond promptly to customer queries via WhatsApp Business, WhatsApp API, and email
• Send weekly order reminders and communications to customers via WhatsApp API
• Consolidate, amend, and adjust customer orders on a weekly ordering cycle
• Ensure accuracy of customer selections, preferences, and changes before kitchen cut-off
• Proactively resolve issues to maintain high customer satisfaction and retention

Operations

• You will work closely with the kitchen and operations ecosystem to ensure smooth weekly execution.
• Work directly with the Head Chef to monitor:
• Food quality and consistency
• Inventory levels and stock planning
• Kitchen workflow and team readiness
• Coordinate with suppliers to ensure:
• Timely delivery of raw materials
• Correct quantities and specifications ordered
• Identify and source new suppliers to improve quality, reliability, and pricing
• Collaborate with the Accounts team to ensure accurate recipe costing and margin control
• Work with the kitchen team to ensure meals are:
• Correctly packed
• Clearly labelled
• Properly sorted for delivery and dispatch

Logistics & Delivery Coordination

• You will ensure that customer expectations are met through tight coordination with logistics partners.
• Work closely with the Logistics Team / delivery partners to:
• Communicate customer-specific delivery requests and instructions
• Update changes arising from order amendments or special requests
• Oversee weekly delivery execution, ensuring routes, schedules, and volumes are aligned
• Monitor delivery performance and proactively resolve delivery-related issues
• Act as the point of coordination between customers, kitchen, and logistics when exceptions arise

Who We’re Looking For

• Strong organisational and execution skills with high attention to detail
• Ability to learn and adapt quickly to new software platforms and internal systems
• Comfortable handling customer-facing, operational, and logistics coordination responsibilities
• Clear and confident communicator, especially over WhatsApp and email
• Prior experience in F&B, meal prep, logistics-heavy DTC, or hospitality brands is preferred
• Decent working knowledge of Microsoft Office tools (Excel, Word, Outlook), including managing spreadsheets, trackers, and basic reports
• Comfortable working with operational systems, order management tools, and internal dashboards
• Familiarity with AI tools (e.g. ChatGPT, basic automation or workflow tools) to improve productivity and operational efficiency
• Calm under pressure, solutions-oriented, and operationally sharp

For interested candidate, please email your resumes to denyse.tan@recruitexpress.com.sg

Denyse Nicole Tan Shuqin (#HDT)

Recruit Express Pte Ltd

CEI No: R1333503

Company EA license : 99C4599

Job Description:

• Ensure smooth running of the day-to-day operation.
• Assist in the development of strategic plans for operational activity.
• Optimize manpower with proper planning allocations.
• Ensure all staffs to deliver excellent customer service.
• Maintain the highest standard of service quality.
• Monitor staff performance including performance reviews.
• Manage and monitor cleanliness is maintained in accordance with the company’s standard operating procedures.
• Keep track and order supplies such as tableware, cooking utensils etc.
• Arrange for maintenance and repair of equipment and other services, when needed.
• Resolve customer complaints about food quality or service in a professional manner.
• Monitor sales collection tally with sales figures.
• Good knowledge on POS system.
• Any other responsibilities as assigned by Management.

Job Requirements:

• Minimum 5 years experience.
• Excellent knowledge of F&B products and industry trends.
• Great leadership skills.
• Able to work 6 days work week, weekend and public holidays.
• Working Location: 7 The Oval, Singapore 797865.

SF Group – Singapore Regional Treasury Center

SF Group is a leading integrated logistics and supply chain service provider in Chinaand across Asia, with businesses spanning express logistics, supply chain solutions,aviation logistics, international services and technology-enabled platforms. The Group’sservice network covers major markets across Asia, Europe and the Americas.The Singapore Treasury Center serves as SF Group’s overseas treasury platform,providing funding support to the Group’s overseas subsidiaries and supporting theGroup’s internationalization strategy and global business expansion.

Responsibilities

1. Build short-term forecasts for overseas cash pools to safeguard liquidity at the global treasury center.

2. Oversee funding needs of overseas subsidiaries; orchestrate transfers and allocations per their cash plans.

3. Devise differentiated cash-management strategies for each subsidiary, ensuring smooth settlement and higher capital effiffifficiency.

4. Execute treasury investments for the overseas center to generate yield.

5. Strengthen cash-management infrastructure through policies, processes, and systemenhancements.6. Interface with partner banks, maintain strong relationships, and integrate the latest cash-management products and services into daily operations.7. Provide tailored cash-management solutions in response to subsidiary requirements.8. Complete ad-hoc tasks assigned by management.

Requirements

1. Bachelor’s degree or above.

2. 3+ years of cash-management experience;

3. prior experience in international treasury of large multinational groups preferred;

4. Good command of English for internal and external communication (e.g. banks, stakeholders).

Oversee daily operations of the restaurant, including front-of-house (FOH) and kitchen coordination.

Develop and implement operational policies and procedures to ensure efficient workflow, consistent food quality, and excellent customer service.

Manage staff scheduling, hiring, training, performance evaluation, and manpower allocation.

Ensure compliance with Singapore’s labour laws, food safety and hygiene regulations.

Monitor and control costs — including labour, inventory, food cost, and wastage — to maintain profitability.

Drive sales growth through promotions, upselling, events, and marketing initiatives.

Maintain high standards of customer experience: manage customer feedback, resolve complaints, and ensure guest satisfaction.

Prepare regular operational and financial reports for senior management.

Work with suppliers to ensure timely and cost-effective procurement of ingredients and materials.

Proven experience (ideally 3–5 years or more) as a restaurant manager / operations manager / general manager — experience in Chinese cuisine or Chinese restaurants is a plus.

Strong leadership and team-management skills; ability to manage and motivate a multicultural team.

Solid understanding of F&B operations, kitchen workflow, POS systems, cost control, inventory management, and hygiene standards.

Excellent communication skills — bilingual (Mandarin + English) preferred (given it's a Chinese restaurant).

Strong problem-solving skills, customer-service orientation, and ability to work under pressure (shift work, weekends, public holidays may be required).

Good business acumen, financial literacy (P&L, budgeting, cost control).

Job scope

The Manager, Store is responsible for financial and operational success of the store including meeting revenue and profit targets, and customer service standards of the Company.

Summary of essential job functions

• Manage store operations. 
• Lead and supervise a team of Assistant Managers, Store, Supervisors and Crew.
• Ensure that the store has adequate resources (including manpower and inventory) for daily operations through effective and efficient duty roster planning, manpower deployment and stocks ordering.
• Maintain guidelines of food preparation to ensure that desired quality and standards are achieved.
• Coach staff in providing excellent service experience to all customers.
• Handle all customer queries and feedback in a professional and timely manner.
• Ensure compliance to food safety, hygiene and sanitation standards according to statutory guidelines.
• Ensure that policies and standard operating procedures are strictly adhered to.
• Handle selection and recruitment of staff.
• Monitor work performance of all staff and enforce discipline when necessary.
• Ensure on-the-job training is conducted for all staff.
• Check on supplier operations and provide feedback to the Supply Chain Department if necessary.