Total 5,786 F&B / Tourism / Hospitality job vacancies

Job Description

• Industry/ Organization Type: F&B Ingredients Supplier
• Position Title: Sales Executive
• Working Location: Bukit Merah (Walk distance from MRT)
• Working Hours: 5 Days, Monday – Friday (9am – 6pm)
• Salary Package: Basic Salary (Yearly increment) + Variable Bonus (Profit Sharing)
• Duration: Permanent

Key Responsibilities

• Grow sales by managing and expanding existing key customer accounts.
• Source and develop new business leads, turning opportunities into sales with effective strategies.
• Establish and nurture long-term client relationships through consistent engagement and service.
• Organise and run sales initiatives and promotions to meet business goals.
• Achieve and surpass sales targets through structured planning and disciplined follow-through.
• Attend client meetings, trade exhibitions, and industry events as the company’s representative.
• Study market movements and customer requirements to identify trends and sales potential.
• Compile sales updates, pipeline reports, and forecasts for management review.
• Work closely with the marketing team to support campaigns and product promotions.
• Negotiate agreements, and close deals to optimise revenue.
• Track competitor activities and propose actions to strengthen market position.
• Provide reliable after-sales follow-up to maintain satisfaction and encourage repeat business.

APPLY NOW!!!

• Minimum 2-3 years of sales experience in the food industry (experienced in selling to food manufacturers is an added advantage).
• Possess a valid Class 3 driving license (company van provided).
• Good sales motivation, communication ability, and marketing acumen.
• Adaptable team player who performs well in a fast-paced environment.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #81367 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Description & Requirements

• Responsible for providing timely and professional services to customers through hotline, email, online chat, WeChat/ WhatsApp and other channels
• Handle customer inquiries and report the problems encountered by customers to relevant departments in a timely manner, and work together to solve customer problems.
• Responsible for all customer operations problems and follow up on solutions
• Manage the customer service support center to ensure the accuracy and relevance of customer service information
• Minimum 5 years of experience

WE ARE HIRING, COME JOIN US :)

(EASY JOB & STRESS-FREE ENVIRONMENT)

• SG/PR PART-TIME
• Able to work on weekends
• 6pm-11.00pm or 10.00PM - 02.00AM
• Stay Tampines Area
• Serving desserts to customers
• Ushering,Take orders
• Knowledge for accepting orders from delivery platforms
• Basic Cashiering
• Help tidy up the table

Requirements:
At least 1 year of F&B experience Required Can work on weekends or public holidays Basic math skills for cash handling.
Ability to work in a fast-paced and high-volume environment.
Knowledge of food safety and hygiene practices.

Job Title：Chef

Work Location：Stores across Singapore (assigned according to store needs)

Number of Recruits：Several

Work Pass Type：S Pass (SP for eligible candidates)

Employment Type：Full-time

Job Responsibilities

1. Be responsible for daily dish preparation in the restaurant, strictly follow recipes and standard procedures to ensure stable taste, appearance and quality of dishes;

2. Skillfully complete ingredient preparation work including cleaning, cutting and marinating, control ingredient freshness and reduce ingredient waste;

3. Keep kitchen area clean, disinfect tableware and kitchen utensils, and comply with Singapore food safety and hygiene regulations;

4. Cooperate with kitchen supervisor/store manager to complete daily work, arrange work process reasonably to adapt to peak dining hours;

5. Complete kitchen ingredient inventory and inventory management, assist in ingredient requisition;

6. Abide by all restaurant rules and regulations, obey work arrangements, cooperate with team work and maintain normal kitchen operation.

Tian Tian Hainanese Chicken Rice is a globally recognised Singapore’s iconic heritage brand, is opening its first premium shopping and lifestyle destination, with excellent connectivity via MRT and public bus services.  

We are seeking for an experienced Restaurant Manager to lead the front‑of‑house operations, comfortable working in a fast‑paced, high‑traffic mall environment. This role is ideal for a hands‑on leader with strong experience in premium shopping malls, airports, hotels, or high‑volume chain restaurants, who can balance operational discipline with warm, authentic hospitality. 

Key Responsibilities 

Front‑of‑House (FOH) & Customer Service Leadership 

• Lead daily restaurant operations, act as Manager‑on‑Duty, conduct pre shift briefings to ensure service readiness, oversee service flow & queue management, cashiering and guest experiences 
• Handle escalated customer feedback and service recovery professionally 
• Maintain consistent service standards during peak tourist and travel periods 

 People & Shift Management 

• Recruit, train, coach, and motivate service crew and supervisor 
• Plan manpower deployment and work shift rosters  
• Work closely with the Assistant Restaurant Manager to ensure full daily coverage 
• Conduct performance reviews and support staff retention 

 Landlord Specific Audits & Compliance 

• Ensure strict adherence to mall’s SOP operating requirements 
• Maintain high standards of grooming, hygiene, cleanliness, and safety 
• Regular and surprise audits by landlords 
• Prepare for inspections and government authorities (NEA, SFA, SCDF, MOM) 
• Incident reporting response times 

 Commercial & Operational Control 

• Own outlet KPIs: service speed, guest experience, labour and wastage 
• Monitor and report daily sales, inventory levels, cost drivers and stock variance 
• Work with HQ to execute promotions and seasonal demand planning 
• Coordinate service improvements based on landlord or customer feedback 
• Submit daily sales, and incident reports accurately and on time 

 Operations & Financials 

• Full responsibility for P&L, cost control, labour %, food cost 
• Daily opening & closing accountability 
• Inventory management, supplier liaison, stock audits 

Requirements 

• Min5 to 7 years of managerial role in F&B 
• Prior experiences in premium shopping malls, airports, hotels, or branded restaurant chains with the strictest F&B Compliance 
• Strong leadership, interpersonal, and problem-solving skills 
• Proficiency in English and comfortable interacting with local and international customers 
• Familiar with POS systems 
• Certification: WSQ Food Safety Level 3 (or willing to obtain) 

Salary & Benefits 

• Meal allowance (Staff meals also provided)
• Transport allowance 
• Uniform and training provided  
• Annual Wage Supplement (AWS) and Variable Bonus 
• Performance incentives (in accordance to personal ＆company's business performance) 
• Insurance and Medical Benefits 
• Staff Discount 

Company Overview

We are a renowned lifestyle F&B organization from China that seamlessly blends live music, creative Chinese cuisine, and bar culture into one immersive dining experience. We have redefined the restaurant-bar concept by bringing concert-level performances to the dinner table. We are launching our Singapore flagship store—not just as a new venue, but as our regional headquarters for Southeast Asia expansion. This is a rare ground-floor opportunity to join an established brand at the very start of its international journey.

Job Summary

Lead daily operations in a dynamic F&B environment, driving sales performance, team development, and delivering exceptional customer experiences while balancing operational excellence with financial accountability.

Responsibilities

• Lead and coordinate full outlet operations, including service delivery, kitchen workflow, and guest experience to ensure seamless daily functioning
• Train, motivate, and develop service and kitchen teams to meet and exceed performance targets and foster a collaborative work environment
• Manage profit and loss accountability by driving revenue growth, controlling costs, and overseeing inventory management to maximize outlet profitability
• Ensure strict adherence to Singapore Food Agency (SFA) food safety standards, National Environment Agency (NEA) regulations, and liquor licensing requirements to maintain compliance and operational integrity
• Address customer feedback, resolve complaints, and implement service recovery strategies to enhance customer satisfaction and loyalty
• Coordinate staff rostering, payroll processing, and manage staff welfare to optimize workforce efficiency and engagement
• Plan and execute marketing promotions and upselling initiatives to increase sales and customer engagement
• Maintain strong supplier relationships and conduct regular stock takes to ensure inventory accuracy and supply chain reliability

Preferred competencies and qualifications

• Diploma or Degree in Hospitality, Business, or related field preferred
• Minimum 3 years of restaurant management experience in the F&B industry preferred
• Demonstrated leadership skills managing multicultural teams preferred
• Proven customer service orientation and problem-solving abilities preferred
• Financial acumen with experience in P&L management and cost control preferred
• Knowledge of Singapore F&B regulations and licensing requirements preferred
• Flexibility to work varied hours including weekends and public holidays preferred

JOB RESPONSIBILITIES:

• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority
• Oversee the daily operations of the restaurant
• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for junior positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment
• Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated
• Handle all restaurant administrative duties
• Any other jobs or duties assigned by the Area Manager from time to time

esponsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

Job Description:

We are seeking a highly skilled and experienced Cheif Cook specializing in authentic South Indian Chettinad cuisine to lead our kitchen operations. The ideal candidate must have strong expertise in preparing traditional Chettinad dishes and managing a professional kitchen environment in Singapore.

Key Responsibilities:

• Prepare and cook a wide variety of authentic Chettinad dishes with consistency and high quality
• Specialize in signature items such as: Mutton ChukkaMutton Kola UrundaiNaatukoli Chicken (Country Chicken dishes)Paal Paniyaram,Boli
• Prepare traditional Chettinad snacks including: Murukku, Seedai
• Develop and maintain authentic Chettinad beverages and drinks
• Oversee daily kitchen operations, including food preparation, cooking, and presentation
• Ensure food hygiene, safety standards, and cleanliness as per Singapore regulations
• Manage kitchen staff, provide training, and maintain discipline
• Plan menus, control food costs, and maintain inventory
• Ensure consistency in taste, portioning, and presentation

Job Requirements:

• Proven experience as a Chef / Head Chef specializing in South Indian Chettinad cuisine
• Hands-on experience in Chettinad cooking in a restaurant or catering environment in Singapore will be added advantage
• Strong knowledge of traditional recipes, spices, and preparation techniques
• Ability to prepare both main courses and traditional snacks/desserts
• Good leadership and team management skills
• Ability to work in a fast-paced environment
• Willing to work flexible hours, including weekends and public holidays

Preferred Qualifications:

• Prior experience as Head Chef or Senior Chef in Indian restaurants
• Knowledge of inventory control and kitchen cost management
• Familiarity with Singapore food safety standards (NEA/SFA guidelines)