Total 163 F&B / Tourism / Hospitality job vacancies in Surabaya, East Java

Job Title: Production Worker (Full-Time / Part-Time)

Location: Bedok , Singapore

We are a growing food manufacturing company based in Bedok, committed to delivering safe, high-quality products. Join our team and be part of a supportive, fast-paced environment.

Responsibilities

• Operate production line

• Assist in packing, labeling, and quality checks

• Maintain cleanliness and hygiene in the work area

• Follow food safety and workplace safety guidelines

• Support ad-hoc tasks as required by supervisors

Requirements

• No prior experience required; training provided

• WSQ Food Hygiene certification preferred

• Physically fit and able to work in a fast-paced environment

• Team player with a positive attitude

• Able to commit to work on weekends (if needed)

Employment Details

• Type: Full-Time or Part-Time

• Salary: Competitive hourly/daily rates. We are looking for full-time.

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in afast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experiencein food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

• Prepare and cook a variety of dishes daily for mixed rice display, ensuring consistent quality and taste
• Execute stir-frying and cooking techniques to produce large quantities of dishes efficiently
• Plan daily menus to meet peak customer demand and adjust quantities accordingly
• Monitor and maintain food quality, taste, texture, and presentation to meet company standards
• Maintain high standards of kitchen hygiene, including cleaning work areas and cooking utensils regularly
• Manage food inventory by checking ingredient freshness, ordering supplies timely
• Coordinate with assistants or helpers to set up and operate the food stall smoothly
• Stand for extended periods and work early morning shifts as required

Required competencies and certifications

• Valid food hygiene certificate
• Minimum 1-2 years of cooking experience in economic rice/mixed rice stalls or similar food preparation environments
• Strong stir-fry cooking skills and ability to manage high-volume food production
• Physical stamina to stand for long periods and work early morning shifts

Preferred competencies and qualifications

• Ability to work independently with a strong sense of responsibility
• Teamwork skills to collaborate effectively in a fast-paced environment

Company Overview

We are a growing food manufacturing company specialising in traditional Southeast Asian kueh, supplying to retail outlets, catering services, and corporate clients across Singapore. We are committed to preserving authentic recipes while maintaining high production standards.

Job Description

The Traditional Kueh Chef will be responsible for preparing and producing a variety of traditional kueh in a central kitchen environment,ensuring consistency, quality, and food safety standards.

Key Responsibilities

Prepare and produce a wide range of traditional kueh (e.g.kueh lapis, ondeh-ondeh, kueh talam, ang ku kueh)

Ensure consistency in taste, texture, and presentation

Follow standardized recipes and production schedules

Operate kitchen equipment safely and efficiently

Maintain cleanliness and hygiene in compliance with foodsafety standards (e.g. SFA requirements)

Monitor ingredient quality and stock levels

Assist in new product development and recipe improvement

Work closely with the production team to meet daily outputtargets

Requirements

Minimum 3–5 years of experience in traditional kueh production

Strong knowledge of local kueh-making techniques and ingredients

Experience in central kitchen or high-volume production preferred

Ability to work early shifts (start at 3AM), weekends, and public holidays

Ability to work at Hot Kitchen Environment

Good team player with a positive working attitude

Basic understanding of food hygiene and safety practices

Salary Range

SGD $4,500 – $4,800 per month

(Salary will be commensurate with experience and skills)

Working Hours

6 days work week

Start work at 3AM required

Location

Central Kitchen (Singapore)

Job Title: F&B Supervisor

Company: Extremers Adventure Pte Ltd, operating under the brand georges®

Location:

- georges @ Waterfront (Bedok) - #01-04, 900 Bedok North Road, HOMETEAMNS Bedok Reservoir, Singapore 479994

About the Role

As an F&B Supervisor at georges®, you will oversee daily operations at Bedok outlet, to ensure seamless service, high-quality food and beverage standards, and a positive guest experience. Address customer feedback promptly, maintaining georges® reputation for exceptional hospitality.This role involves motivation of team members to provide top-notch service, conducting regular performance reviews and ensuring adherence to georges® brand values. Schedule staff effectively to meet operational needs and maintain an enjoyable work environment.

Key Responsibilities

- Oversee day-to-day operations, ensuring efficient service and smooth workflow.

- Maintain a high standard of customer service, addressing guest feedback promptly to ensure a positive experience.

- Supervise, train, and motivate staff to deliver excellent service and uphold georges® brand values.

- Conduct regular performance reviews, team meetings, and training sessions.

- Plan staff schedules, ensuring optimal staffing levels for peak periods.

- Monitor and manage outlet budgets, control costs, and drive profitability.

- Conduct regular inventory checks, coordinate with suppliers, and manage orders to maintain stock levels and oversee inventory to ensure profitability and stock availability.

Qualifications

- Minimum of 2 years of experience in F&B or hospitality, with at least 1 year in a supervisory role.

- Strong leadership skills with a passion for customer service and team development.

- Excellent communication skills.

Be a part of a team that values quality service, meaningful connections, and environmental responsibility. Join georges® to help create memorable experiences for guests and foster a sustainable environment for all.

Responsibilities

1. Event Planning & Coordination

• Plan, organize, and execute events (corporate functions, institutional catering, internal events)
• Liaise with clients to understand requirements, objectives, and expectations
• Prepare event proposals, timelines, and detailed execution plans
• Coordinate end-to-end event logistics from setup to teardown

2. Client Management

• Serve as the main point of contact for clients before, during, and after events
• Provide professional advice on menu selection, setup, and event flow
• Ensure high level of customer satisfaction and handle feedback or complaints promptly

3. Operations & Logistics Coordination

• Work closely with kitchen, logistics, and operations teams to ensure smooth execution
• Coordinate manpower deployment, delivery schedules, and on-site setup
• Ensure all equipment, food, and materials are prepared and delivered on time

4. On-Site Event Execution

• Oversee on-site event setup and ensure alignment with client expectations
• Troubleshoot operational issues in real-time and ensure minimal disruption
• Ensure service standards, hygiene, and presentation are maintained

5. Vendor & Stakeholder Coordination

• Liaise with external vendors (e.g. equipment rental, décor, transport)
• Ensure vendors meet service standards, timelines, and cost expectations
• Manage procurement requests related to events

6. Documentation & Reporting

• Prepare quotations, event orders, and post-event reports
• Track event budgets, costs, and profitability
• Maintain proper documentation and records for all events

Requirements

• Diploma / Degree in Hospitality, Events Management, Business, or related field
• Minimum 2–4 years of experience in event planning, catering, or F&B operations
• Strong organizational and project management skills
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced, operational environment
• Hands-on and willing to be on-site for event execution (including weekends/public holidays if required)
• Strong problem-solving skills and ability to handle last-minute changes
• Proficient in Microsoft Office (Excel, PowerPoint, Word)

Job Summary

The Finance Manager will oversee the full spectrum of financial management for Singapore operations, including financial reporting, compliance, budgeting, and business partnering. This role supports management decision-making, ensures regulatory compliance, and strengthens financial governance.

Key Responsibilities

1. Financial Reporting & Compliance

• Oversee full set of accounts and ensure timely and accurate financial reporting in accordance with Singapore Financial Reporting Standards (SFRS) and company policies
• Ensure compliance with Inland Revenue Authority of Singapore requirements, including GST and corporate tax
• Manage statutory reporting, audit coordination, and ensure audit readiness
• Establish and enhance internal controls, financial policies, and governance frameworks

2. Budgeting & Financial Planning

• Lead annual budgeting and periodic forecasting processes
• Conduct variance analysis and provide actionable insights to management
• Support financial planning and business performance analysis

3. Business Partnering

• Partner with operations and business teams to provide financial insights and cost optimisation recommendations
• Support key projects and business initiatives with financial evaluation
• Monitor financial performance and proactively identify risks and opportunities

4. Treasury & Cash Flow Management

• Manage cash flow, funding requirements, and banking relationships
• Perform cash forecasting and fund planning
• Ensure proper controls over payments and financial risks

5. AR/AP & Settlement Management

• Oversee accounts receivable and payable processes
• Strengthen credit control and collection processes
• Ensure reconciliation accuracy and settlement efficiency

6. Tax & Risk Management

• Ensure compliance with local tax regulations and manage tax risks
• Liaise with external tax advisors where required
• Monitor financial and operational risks and implement mitigation measures

7. Team Management

• Lead and develop the finance team, including capability building and succession planning
• Drive continuous improvement in finance processes and systems

Job Requirements

• Bachelor’s degree in Accounting, Finance, or related disciplines
• Professional qualification such as ACCA, CA (Singapore), or equivalent preferred
• Minimum 6–8 years of relevant experience, with supervisory or team management exposure
• Familiar with Singapore financial reporting standards and tax regulations (e.g. IRAS requirements), with hands-on experience in statutory reporting, audit coordination, and compliance management
• Strong experience in financial analysis, cost management, settlement, taxation, and risk control
• Experience in logistics, supply chain, or large corporate environments is an advantage
• Familiarity with Southeast Asia financial operations is a plus
• Effective communication skills in English to support day-to-day business operations
  
  working location : CBD

requires cooking of simple western menu, handling of ingredients. stock taking stock accounting. customer service taking order. cleaning of stall mopping wiping down.
air con environment.

exact location ITE EAST

stall opens 8am-6pm.

shifts

10am-2pm

8am-1pm
11am-6pm
8am-6pm

927I6II7

To support existing accounts personnel:

- Support day-to-day accounting (invoicing, payments, reconciliation)

- Assist in month-end closing and basic finance reporting

- Handle statutory submissions (GST, CPF, GTO)

- Support HR functions including hiring and onboarding

- Manage work passes and staff records

- Track attendance, leave, and payroll support

- Mon to Fri // 9am to 6pm

SF Group – Singapore Regional Treasury Center

SF Group is a leading integrated logistics and supply chain service provider in China and across Asia, with businesses spanning express logistics, supply chain solutions, aviation logistics, international services and technology-enabled platforms. The Group’s service 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 the Group’s internationalisation strategy and global business expansion.

Job Responsibilities

• Assist the treasury team in daily cash management operations, including cash forecasting, cash position monitoring, and coordination with local finance teams.
• Support liquidity management efforts, including optimising cash allocation, assisting with deposit and financing activities, and ensuring adequate liquidity for daily working capital needs.
• Maintain and update treasury-related documents, records, and reports, ensuring compliance with internal policies, group standards, and local regulatory requirements in Singapore.
• Collaborate with internal teams (corporate treasury, finance, tax, legal) and external partners (e.g. banks) to support smooth treasury operations.
• Participate in treasury process optimisation and system enhancement initiatives, applying digital tools and analytics where applicable.
• Support ad-hoc treasury projects, including bank account management, intercompany transactions, and audit-related preparations.

Job Requirements

• Bachelor’s or Master’s degree in Finance, Accounting, Economics, or a related field.
• Open to recent graduates or candidates with up to 1–2 years of relevant experience.
• Candidates must be eligible to work in Singapore.
• Strong analytical skills, detail-oriented, and comfortable working with financial data and treasury-related tasks.
• Proficient in English (both written and spoken); Mandarin is a plus as the role involves coordination with HQ and regional stakeholders, including reviewing documents and handling communications that may be in Mandarin.
• Familiar with Microsoft Office Suite (especially Excel for financial analysis); knowledge of treasury systems or financial certifications (e.g. ACCA, CFA) is a bonus.
• Proactive, self-motivated, and able to work both independently and collaboratively in a team environment.
• Strong learning agility, with an interest in treasury management and the ability to adapt to a fast-paced work environment.

What We Offer

• A competitive salary package (SGD 3,500 – 4,500 per month, commensurate with qualifications and experience), with annual performance bonuses.
• Structured on-the-job training and mentorship programme to support professional development in treasury operations.
• Clear career development pathways, with opportunities to grow into more advanced treasury roles and participate in regional or global projects.
• Comprehensive benefits, including medical insurance, annual leave, and training support.
• A collaborative and inclusive work environment within a regional treasury function.

Job Overview

The Director of Revenue is responsible for maximizing the hotel’s overall revenue through effective pricing strategies, inventory control, and revenue management practices. The Director will analyze market trends, forecast demand, and develop strategies to ensure the hotel's financial objectives are met or exceeded.

Key Responsibilities:

• Develop and implement comprehensive revenue management strategies to optimize room rates, occupancy, and profitability.
• Set pricing strategies for rooms, packages, and other services by analyzing market trends, competitor pricing, and historical data.
• Collaborate with the Sales and Marketing team to create promotional offers that drive revenue.
• Manage inventory controls by setting restrictions and allocations based on forecasted demand.
• Implement dynamic pricing models to adjust rates based on real-time demand.
• Monitor and adjust room allocation across various distribution channels, including OTAs, direct booking platforms, and third-party partners.
• Analyze revenue trends, booking patterns, and market demand to develop accurate forecasting models for room revenue and other revenue streams.
• Use data-driven insights to inform decision-making and adjust strategies as needed.
• Prepare and present detailed revenue reports to senior management, highlighting performance against targets and recommending improvements.
• Lead and mentor the revenue management team, fostering a culture of data-driven decision-making and proactive revenue generation.
• Build strong relationships with distribution partners and OTAs to optimize pricing, visibility, and sales.
• Conduct regular competitive market analysis to ensure the hotel is positioned favorably within the market.
• Track and respond to shifts in demand, competitor pricing, and external market conditions.
• Utilize forecasting models and scenario planning to mitigate risks and take advantage of emerging opportunities.
• Contribute to the annual budget planning process, ensuring realistic revenue targets based on market conditions and hotel performance.
• Monitor financial results, track key performance indicators (KPIs), and adjust strategies to meet or exceed revenue goals.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, Finance, or a related field.
• Certification in Hotel Revenue Management is a plus.
• Minimum of 5-7 years of experience in revenue management within the hospitality industry, preferably in a luxury hotel setting.
• Proven experience in developing and executing revenue strategies across multiple revenue streams.
• Strong understanding of hotel distribution systems, revenue management software, and market analytics.

Skills:

• Excellent analytical and quantitative skills, with a strong attention to detail.
• Expertise in pricing strategies, demand forecasting, and market segmentation.
• Strong leadership and communication skills, with the ability to collaborate across departments.
• Proficiency in using revenue management systems, property management systems, and channel management tools.
• Ability to adapt to a fast-paced, dynamic environment and respond to market changes quickly.

Job summary

The Director of Revenue is responsible for maximizing the hotel’s overall revenue.

Roles

This position is responsible for maintaining the food preparation areas, facilities & equipment, and utensils in clean and orderly condition. They will be trained to handle the operations of equipment such as dishwashing machines.

Responsibilities

• Operating of Washing Equipment
• Garbage disposal and maintenance of the disposal area
• Proper handling of the equipment usage
• Other ad-hoc duties as assigned

Requirements

• Physically fit
• Ability to work independently and in a team
• Able to start work immediately or within short notice
• Call 9011 0674

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in afast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experiencein food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

Job Title: Accounts Executive (Income Audit)

JOB FUNCTIONS:

1. Prepare and distribution of daily revenue and statistics report, ensure all revenue transactions are taken-up correctly.
2. Investigation all the revenue discrepancies and make necessary adjustment.
3. Review all rebates and allowances and manual posting transaction to ensure they are properly authorized.
4. Ensure that the hotel’s policies, procedures and controls relating to Revenue Audit are adhered to.
5. Attend to guest’s enquiries or disputes on billing and invoices requests.
6. To be ready and responsible when assigned to perform any other duties as designated by higher management.
7. Assist with the month-end closing as specified.
8. Maintain complete knowledge of property management system, point of sales and manual procedures.

REQUIREMENTS:

1. Minimum Diploma or Higher.
2. Good knowledge of Microsoft Office (Excel).
3. Experienced working in a hospitality/resort industry will be a plus.
4. High degree of accuracy and attention to details.
5. Ability to multi-task successfully under pressure in a fast-paced environment.

*Only shortlisted candidates will be notified.

Job Scope

• Oversee the service of the restaurant.
• Handling guest complaints and feedback to ensure guests satisfaction.
• Providing coaching and feedback to staffs.
• Monitoring and maintaining the operating systems of the outlet.
• Ensuring food quality and hygiene standard is maintained.
• Greeting and coordinating the guests’ seats and assign guests to tables suitable to the size of each group.
• Ensuring team briefings are carried out before each service period.
• Promoting the restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Participating in monthly physical stock take of the restaurant, including but not limited to glassware, plate and crockery.
• Developing and implementing service-related training programs.
• Monitoring inventory levels.
• Planning weekly rosters and preparing daily report.
• Preparing weekly sales report for meeting purpose.
• Performing miscellaneous job-related duties as assigned.