F&B Manager (Full-Time)

Company Overview

We are an expanding F&B company in Singapore, dedicated to delivering high-quality food and exceptional customer experiences. We are seeking an experienced and driven F&B Manager to lead our outlet operations and support business growth.

Job Responsibilities

• Oversee full-spectrum operations of the outlet, ensuring efficiency and profitability
• Lead and manage a team of supervisors and service staff
• Develop and implement operational SOPs to improve service standards
• Monitor sales performance and drive revenue growth through strategic initiatives
• Manage manpower planning, staff scheduling, and performance evaluation
• Train, mentor, and develop team members to ensure high productivity
• Handle escalated customer feedback and ensure service recovery
• Manage inventory, procurement, and supplier relationships
• Control operational costs, including food cost and labor cost
• Ensure strict compliance with food safety and hygiene regulations (SFA/NEA)
• Work closely with senior management on business expansion and outlet performance

Requirements

• Minimum 3–5 years of experience in F&B or hospitality industry
• At least 1–2 years in a managerial or supervisory role
• Strong leadership and team management skills
• Good business acumen and problem-solving abilities
• Ability to work in a fast-paced environment
• Strong communication and interpersonal skills
• Willing to work shifts, weekends, and public holidays

Job Description

As a Sichuan Cuisine Chef, you will be responsible for preparing high-quality, authentic Sichuan dishes and ensuring consistency in taste and presentation.

Key Responsibilities

• Prepare and cook authentic Sichuan cuisine (e.g. 麻辣香锅、宫保鸡丁、水煮鱼等)
• Ensure food quality, taste consistency, and presentation standards
• Manage kitchen operations and maintain cleanliness and hygiene standards
• Monitor inventory and assist in ordering ingredients
• Train and supervise junior kitchen staff
• Ensure compliance with Singapore food safety regulations

Requirements

• Minimum 2–3 years of experience in Sichuan cuisine preparation
• Strong knowledge of Sichuan cooking techniques and ingredients
• Ability to work in a fast-paced kitchen environment
• Good teamwork and communication skills
• Ability to work shifts, weekends, and public holidays

Skills Required

• Sichuan Cuisine Cooking Skills
• Kitchen Operations Management
• Food Safety & Hygiene Knowledge
• Team Leadership

We are currently seeking a Security Manager to join our vibrant team. At RHG, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences. We value mindset as pivotal: anticipating guest needs, supporting your department, and consistently delivering memorable experiences.

We are dedicated to nurturing and growing talent, offering pathways for advancement, and fostering a culture of continuous learning.

Skills and Experience:  

As a Security Manager, you bring a heightened sense of vigilance, a commitment to maintaining a secure environment, and a passion for ensuring the safety of our guests and staff to our dedicated Security Team. Your role is crucial in upholding the highest standards of security and safeguarding the well-being of everyone within our hotel premises.

• Supports the smooth running of the safety & security department, where all aspects of safety & security are maintained to the highest levels.
• Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries.
• Delivers on plans and objectives where safety & security initiatives & hotel targets are achieved.
• Manages the maintenance team fostering a culture of growth, development and performance within the department.
• Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained.
• Builds and maintains effective working relationships with all key stakeholders.
• Delivers an effective planned preventative maintenance programme addressing maintenance, environmental and conservation matters.
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required.

Strategic & Governance Leadership

• Define and deploy the regional Quality & Food Safety (QFS) strategy, governance framework, and annual operating plan in alignment with global QFS standards.
• Lead regional QFS performance governance, KPI management, and harmonization of quality systems and practices across all sites.
• Ensure effective implementation and compliance of QMS/FSMS and relevant certifications across all SSEA operations, in line with global policies, internal procedures, and regulatory requirements.

Digital Quality & Modernization

• Lead the regional rollout of digital QMS/FSMS solutions, including LIMS, SPC, real-time monitoring tools, and digital dashboards.
• Oversee data integrity, analytics capability, and digital maturity across sites, OEMs, and tollers.
• Drive adoption of innovative QFS technologies and global best practices to enhance efficiency and decision-making.

Risk, Crisis & Regulatory Leadership

• Govern the regional crisis and product recall management framework, ensuring preparedness, cross-functional coordination, and timely escalation.
• Monitor regulatory developments, assess business impact, and ensure proactive compliance actions.
• Act as the regional representative to regulatory authorities, including participation in inspections and external engagements.

OEM, Toller & Supplier Governance

• Define and oversee the regional framework for OEM and toller QFS governance, including risk assessment, certification oversight, performance monitoring, and continuous improvement.
• Lead the annual OEM/toller audit program, including escalation management and corrective action governance.
• Strengthen supplier QFS performance in close collaboration with Procurement and Operations teams.

Regional Performance & Continuous Improvement

• Lead regional QFS audits across factories, warehouses, OEMs, and tollers, ensuring robust follow-up and systemic improvement.
• Drive continuous improvement initiatives to reduce complaints, incidents, and non-conformities through strong root-cause analysis and preventive systems.
• Build a strong quality culture and customer-centric mindset across the region.
• Lead regional laboratory management and validation programs, ensuring reliable test data, efficient lab operations, and full SHE compliance.
• Manage the regional QFS budget, operating expenses, and CAPEX initiatives, including business case development and value realization.
• Lead QFS design for new projects and actively support R&D initiatives from a prevention and risk management perspective.

Leadership & People Development

• Build regional capability through coaching, structured training, and capability uplift programs for site QFS leaders and teams.
• Lead talent development, succession planning, and competency frameworks within the regional QFS function.
• Set objectives, allocate resources, manage performance, and foster a high-performance, collaborative regional team.

About you

As a hands-on and guest-focused leader, you bring a contagious passion for the food and beverage industry, particularly for authentic Italian cuisine. Your enthusiasm sets the tone for exceptional service and inspires your team to deliver memorable dining experiences. With a strong understanding of the demands of a high-turnover, fast-paced environment (especially one located near an international airport) you remain calm under pressure and lead with confidence. Your keen attention to detail, excellent organisational skills, and decisive approach ensure smooth, efficient operations, even during peak service periods.

You hold a valid Victorian RSA and are available to work a flexible roster including evenings, weekends and public holidays.

What you will be doing?

You will be coordinating and managing the day-to-day operations of the restaurant, room service, and bar, ensuring exceptional food and beverage service that exceeds guest expectations while maximising profitability. Your role includes overseeing key administrative and planning functions such as staff rostering, departmental reporting, and the development of packages and promotions to drive revenue and enhance visibility. In addition, you will manage stock control processes, including stocktakes and ordering, to maintain operational efficiency. You will also play a vital role in team onboarding and training, fostering a culture of service excellence and continuous improvement.

Company Overview

Mandala Club, managed by The Mandala Group, is a curated community in a heritage Chinatown building offering luxury hospitality, dining, working, drinking, health, and wellness spaces with inspirational events and a focus on equality and innovation.

Job Summary

The Senior Sales and Events Manager at Mandala Club leads event logistics and deployment, ensuring all events are delivered on brief, budget, and schedule. This role aligns F&B and operations teams to manage bookings and event orders effectively.

Responsibilities

• Manage high-level event enquiries and lead strategic client engagement from initial contact through event execution to ensure client satisfaction and event success.
• Collaborate with Mandala Club Operations and F&B departments to coordinate seamless event delivery and logistics aligned with brand standards.
• Liaise with the Operational Management Team to oversee venue transitions and setups that meet quality and brand expectations.
• Maintain comprehensive knowledge of venue inventory and manage external vendors for AV, floral, and entertainment services to enhance event experiences.
• Serve as the primary on-site contact for hosting clients, conducting site tours, and nurturing key account relationships to foster repeat business.
• Execute targeted outreach initiatives across external sectors to proactively generate new event bookings and increase brand visibility.
• Monitor and achieve monthly individual and team revenue targets through consistent performance management and strategic planning.
• Utilize event briefs, collateral, and forms to manage production logistics from booking to event completion, ensuring accuracy and timeliness.
• Maintain detailed records in TripleSeat and the Events Tracker to provide transparent reporting on sales pipeline, lead sources, and revenue outcomes.
• Build and sustain strong cross-departmental relationships to deliver cohesive, on-brand event experiences that meet client and company standards.

Other Information

• Passionate about hospitality and delivering exceptional lifestyle experiences.
• Demonstrates meticulous attention to detail in all tasks and event management.
• Exhibits discipline and focus to meet targets within deadlines consistently.
• Applies critical thinking to troubleshoot problems and develop viable solutions.
• Embraces entrepreneurial spirit, managing ambiguity and taking calculated risks as needed.
• Communicates clearly and effectively at all organizational levels, both verbally and in writing.
• Open to new ideas, balancing adventurousness with practical execution.
• Leads and inspires teams to achieve shared goals and high performance.
• Driven by a desire to win and committed to continuous improvement.
• Maintains high motivation, professionalism, energy, and strong work ethic.
• Proven ability to work collaboratively across functions.
• Demonstrates strong networking skills to build and maintain professional relationships.

Responsibilities:

• Take full operational charge of the factory when the Factory Manager is absent.
• Lead Production Supervisors and Line Leaders to meet daily output and efficiency targets.
• Plan and manage 12-hour rotating shifts, including weekends and public holidays.
• Ensure effective training for Operators and Line Leaders.
• Drive continuous improvement in productivity, quality, safety, and efficiency.
• Enforce compliance with Safety, GMP, quality standards, housekeeping, and 5S.
• Oversee production reporting and data accuracy in Navision.
• Coordinate waste management, vendor staff, and basic maintenance to minimise downtime.
• Manage technical issues and support first-level troubleshooting.

Requirements:

• Minimum 5–7 years of manufacturing or factory operations experience.
• Proven experience managing ~25 operators, including warehouse and vendor staff.
• Able to manage end-to-end factory operations, beyond production alone.
• Strong leadership and communication skills; able to present to Management.

Kindly email your resume in a comprehensive Word format to Jacqueline.goh@talentvue.com.sg
We regret to inform that only shortlisted candidates will be notified.

Please be informed that by applying for the advertised position, the candidate is considered to have given their consent for us to collect, utilize, or disclose their personal information for the purposes related to the services we provide.

Jacqueline Goh
EA License Number: 22C1430
Registration Number: R1326664

For our established Italian restaurant in Duxton Hill, we are searching for dedicated staff to join our team.

Responsibilities:

• Plan staff duty roster to cover the entire shifts

• Operational costs management

• Manage POS system

• Daily supply and stock management

• Preparation of daily sales report

• Monitor proper ordering & receiving of goods

• Daily reservations, event bookings, wine dinners, table sales, and special requests management

• Training and People Management

• Inventory management

• Provide a professional and friendly customer service

• Assisting in general restaurant operations

• Establish a good relationship between the kitchen and service employees, in order to provide a pleasant and well-organized working environment

• Ensure that customers have a pleasant dining experience

Requirements:

• Min. NITEC / Diploma

• fluent in English (spoken/written), other languages are a plus

• Excellent wine & beverage knowledge; of Italian cuisine, culture and tradition

• Strong leadership & team player

• Ability to work flexible hours, including weekend, public holiday

• Excellent interpersonal communication skills

• Dependable and reliable

• min. 3-5 years of relevant experience

Interested applicants may contact us via email info@latteriamb.com

We look forward to hearing from you.

Job Summary

The Restaurant Manager oversees daily operations of the restaurant to ensure smooth service, excellent customer experience, compliance with hygiene and safety standards, and achievement of sales and profitability goals. The role requires leadership, people management, and familiarity with Singapore F&B regulations.

Responsibilities

• Supervise front-of-house and back-of-house operations to maintain efficient workflow and service quality
• Manage opening and closing procedures, cash handling, and prepare daily operational reports
• Recruit, train, schedule, and lead service and kitchen staff to optimize team performance
• Conduct staff performance reviews and ensure adherence to employment laws and company policies
• Address guest feedback and complaints professionally to enhance customer satisfaction
• Maintain food safety, service, and hygiene standards in compliance with NEA and SFA regulations
• Monitor daily sales performance and control labour, food, and beverage costs to meet profitability targets
• Manage inventory levels, supplier relationships, and purchasing activities to ensure stock availability and cost efficiency
• Ensure compliance with MOM employment regulations, Workplace Safety and Health (WSH) guidelines, and liquor licensing laws
• Maintain up-to-date staff work passes and employment records
• Support management in planning promotions, updating menus, and executing social media initiatives to increase sales
• Work evenings, weekends, public holidays, and night shifts as required, maintaining performance under pressure

Required competencies and certifications

• Diploma or higher in Hospitality Management, Business, or related field
• Minimum 3 years’ experience in restaurant or F&B management
• Proven leadership and team supervision skills
• Strong communication and interpersonal skills with English proficiency for effective team and customer interactions
• Knowledge of POS systems, inventory management, and basic accounting to support operational efficiency
• Familiarity with NEA, SFA, and MOM regulations for F&B operations
• Legal eligibility to work in Singapore (Citizen / PR / valid Employment Pass or S Pass)
• Understanding of obligations under the Employment Act, WSH Act, and Fair Consideration Framework (FCF)
• Valid Basic Food Hygiene Certificate from SFA
• Compliance with Liquor Control (Supply and Consumption) Act when handling alcohol

Preferred competencies and qualifications

• WSQ “Apply Safety and Security Measures in F&B” certificate

Other Information

Compensation & Benefits

• Salary Range: [e.g. SGD 6,500 – SGD 9,500, depending on experience]
• Performance bonus and staff meal included
• Annual leave, medical benefits, and CPF contribution as per MOM guidelines

Work Location

• Boat Quay, Singapore

Employment Type and Working Hours

• Full-time
• 5.5 days/week, shift-based, including weekends and public holidays

Reports To

• Director / F&B Operations Manager

A restaurant manager oversees daily operations, ensuring smooth service, staff performance, and customer satisfaction. Key responsibilities include managing staff schedules and training, handling inventory and budgets, maintaining food and safety standards, and resolving customer complaints. They also focus on profitability by monitoring sales and implementing strategies to improve performance.

• Daily operations: Oversee all front-of-house and back-of-house activities to ensure a smooth flow.
• Inventory and ordering: Manage stock levels, order supplies, and maintain relationships with suppliers.
• Budgeting and finance: Control costs, manage budgets, and monitor income and expenses.
• Health and safety: Ensure compliance with all health, safety, and hygiene regulations.
• Quality control: Monitor food quality and service delivery.
• Scheduling: Create work schedules that align with the restaurant's needs.
• Staff management: Supervise employees, appraise performance, and provide feedback or disciplinary action when needed.
• Payroll: Process timesheets and manage payroll data.
• Cuisine: Must need experience in Gujarati cuisine and North Indian cuisine.

Responsibilities:

• Plan and execute Asian/Chinese cuisine for central kitchen and banquet events
• Manage food production efficiently with strong cost and hygiene control
• Develop and update menus based on quality, seasonality, and availability
• Maintain and improve food quality, presentation, and kitchen standards
• Supervise kitchen staff and coordinate daily operations
• Ensure compliance with food safety and sanitation standards
• Support events, tastings, and other assigned duties
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Minimum 3 years of F&B experience, preferably in Halal banquet and catering settings
• Able to work on weekends and public holidays
• Basic computer skills; organized and self-motivated
• Strong communication, teamwork, and positive attitude

Whatsapp 91834574 for more information

This role reports to the Director of Sales.

Job Responsibilities
1. Responsible for acquisition and maintenance of all sales accounts.

2. Accomplish and meet targeted monthly and annual revenue goals set by the management.

3. Initiates sales activities such as sales calls, site inspections, entertainment, presentations, prospecting, proposals and closing sales.

4. Constantly updated of the key trends in the market and able to analyse market changes, under the direction of Assistant Director of Sales or Director of Sales, implement programs to meet these changes.

5. Provides support and coaching to new team members within the sales team.

6. Response completely and quickly to customers’ inquiries. All enquiries to be handled as per hotel’s standard operating procedures.

7. Ensures that relations with the internal and external customers are cordial and that they are receiving satisfactory service.

8. Ensures proper maintenance of sales files and client contacts and prepare internal booking reports.

9. Participates and coordinates promotional, overseas sales trip, trade shows or any other assignment.

10. Creates excellent guest and client relationships through attention to detail, follow through with a personalized touch and empathy for customer perceptions and needs.

11. Supports overall hotel sales and marketing goals through participation in sales meeting and through co-operation and co-ordination with WorldHotel’s sales representatives and sister hotels.

12.  Responsible to carry out any other duties and responsibilities as and when assigned by the Management of the Hotel and department.

Requirements

1. Possesses a relevant Diploma or Degree

2. Minimum 3 years’ relevant working experience in the hotel industry

3. Relevant room sales experience in the hospitality industry with proven sales track record

4. Self-motivated, dynamic, meticulous and result oriented individual

5. Excellent interpersonal and communications skills with a strong network

6. Possesses strong sales negotiation and presentation skills

7. Must be able and willing to travel overseas for sales related work

Job Responsibilities

• The Assistant Manager will assist the General Manager and Assistant General Manager in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are maintained at all times. The Assistant Manager will be leading a team of Captains, Cashiers, Hosts and Service Attendants.
• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of staff, and liaise with executive management to ensure that Marina Bay Sands’ short and long term goals are met.
• Support the Management team in achieving the financial, service and other related goals that have been set for the outlet through diligent and proactive management skills.
• Deputize for the General Manager, Assistant General Manager and Manager during his/her absence.
• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency.
• Review operating results with the team and identify opportunities to improve performance.
• Monitor all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios.
• On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order.
• Inspect food items are set in proper quantities and to Hotel standards.
• Review the reservation book, pre-assign designated tables and follow up on all special requests.
• Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period.
• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate.
• Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business.
• Supervise, mentor, train, schedule and evaluate staff. Prepare and deliver all staff reviews.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction.
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues.
• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies and legal requirements.
• Maintains staff files.
• Responsible for maintaining and delivering reviews, discipline, staff awards, flex days, payroll, SRFs, etc.
• Approves the schedule and flex day requests for all restaurant staff.
• Responsible for coordinating training of all staff as required.
• Coordinates inventories and orders food and beverage products, supplies and equipment as required.
• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.
• Holds daily pre-shift meetings and departmental meetings as needed.

Job Requirements

Education & Certification
• Certificate or Diploma in Restaurant Management or extensive F&B experience

Experience
• A minimum of 3 years’ experience at a managerial level in a 5-star hotel or a deluxe restaurant

Other Prerequisite
• Knowledge of cuisines, their preparation and service
• Be willing to work any day and any shift
• Have a well-groomed, professional appearance
• Able to perform under pressure

Objectives of this role

• Serve as the main point of contact in all matters related to client concerns and needs
• Build and strengthen client relationships to achieve long-term partnerships 
• Maintain accurate client records, keeping track of any contract updates and renewals
• Work with sales and other internal teams to develop strategic marketing plans and ensure KPIs are being met
• Develop a thorough understanding of our products and service offerings to better upsell and cross-sell to clients

Requirements

• Internship or professional experience in a sales or customer service role
• Ability to multitask and juggle several responsibilities simultaneously
• Strong written and verbal communication skills 
• Excellent organizational skills and attention to detail

Responsibilities

• Handle inquiries and requests from customers and address their needs
• Stay on top of accounts, making sure they receive services that are within their budget and meet their needs
• Meet regularly with other team members to discuss progress and find new ways to improve business
• Generate progress reports for clients and senior leaders within the organization
• Identify upsell, cross-sell, and renewal opportunities and communicate with the sales team regularly

Our Client:

• Food Distributor
• Mon – Fri, 8.00am – 5.30pm
• Woodlands
• UP $6,000 Basic + AWS + Incentives+ Transport Allowance (UP $1k)

Responsibilities:

• Create and execute targeted sales strategies.
• Analyze performance and optimize sales channels.
• Generate leads and develop new business.
• Win accounts by understanding and meeting customer needs.
• Build customer loyalty through relationship management.
• Lead, train, and develop the sales team.
• Manage the department budget and improve processes.
• Complete additional tasks as assigned.

Requirements:

• Min. Diploma in Business Management or equivalent.
• Min. 6 years of B2B sales working experiences and managing a team.

For interested applicants, please click “QUICK APPLY”.

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

By submitting your personal data and/or resume, you will be deemed to have agreed and consented to us collecting, using, retaining, and disclosing your personal information to prospective employers for their consideration.

KINGFISHER RECRUITMENT(SINGAPORE) PTE. LTD.

EA Reg No: R23116361 | EA Lic No:17C8713