Total 6,963 Others level F&B / Tourism / Hospitality job vacancies

Position Summary:
The Restaurant Supervisor plays a pivotal role in supporting the Restaurant Manager in daily outlet operations to ensure consistent service excellence, team alignment, and compliance with safety and quality standards. This role involves leading by example, mentoring front-line staff, managing shift responsibilities, and ensuring our brand values are lived and delivered daily.

Key Responsibilities:

• Supervise daily Front Of House (FOH) operations ensuring excellent customer service and operational standards.
• Conduct pre-shift briefings to communicate daily goals, promotions, and guest expectations (google reviews).
• Assist in training and onboarding of new FOH staff.
• Monitor food safety, hygiene, and cleanliness standards are upheld.
• Handle customer inquiries and resolve complaints effectively and empathetically.
• Support inventory checks/ ordering and ensure adequate stock for service.
• Perform cash handling duties including end-of-day reconciliation and deposits.
• Enforce adherence to all operational SOPs and brand guidelines.
• Escalate issues to the Restaurant Manager and collaborate on operational improvements.

Requirements:

• Minimum 2 years of experience in a supervisory role within the food & beverage industry.
• Strong interpersonal and communication skills.
• Basic understanding of POS systems and cash handling.
• Ability to lead, train and motivate a team.
• Comfortable to work on weekends, and public holidays.
• Demonstrated commitment to customer satisfaction and team support.

Job Description:

Expanding Chinese restaurant chain is looking for a dynamic and experienced Assistant Restaurant Manager to lead the day-to-day operations of one of our restaurants. The Assistant Restaurant Manager will be responsible for ensuring an exceptional guest experience, maintaining operational efficiency, and leading a motivated team. This role will work closely with the Restaurant Manager to achieve financial and operational targets, while upholding the company's standards for customer service and hospitality.

Key Responsibilities:

1. Day-to-Day Operations:

- Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.

- Supervise and support staff to provide excellent customer service.

- Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.

- Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.

- Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

- Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.

- Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.

- Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

- Monitor customer feedback and ensure that customer service meets or exceeds company standards.

- Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

- Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.

- Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.

- Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

- Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.

- Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

- Ensure that labour expenses are align with budgetary goals.

- Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Job Requirements

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent.
• Minimum 3 years of relevant experience.
• Energetic, good team player and service oriented.
• Great leadership with solid analytical, communications and interpersonal skills.

Job Summary

Lead front-of-house operations to deliver exceptional guest experiences, manage staff, and ensure smooth restaurant service while upholding brand values and driving business growth.

Responsibilities

• Oversee daily restaurant operations to ensure seamless service and high customer satisfaction
• Greet and engage guests to deliver personalized and welcoming experiences
• Manage, train, and schedule front-of-house staff to optimize team performance
• Collaborate with kitchen and bar teams to maintain quality control and ensure timely service delivery
• Resolve guest complaints and feedback professionally and proactively to enhance satisfaction
• Monitor inventory levels, order supplies, and manage vendor relationships to maintain stock and cost control
• Enforce health, safety, and hygiene standards to comply with regulations and ensure a safe environment
• Drive sales and support marketing initiatives to attract and retain clientele
• Prepare and analyze financial and operational reports to inform management decisions
• Uphold and promote the restaurant’s brand image and core values consistently

Required competencies and certifications

• Proven experience as a Restaurant Manager or in a similar hospitality leadership role
• Fluency in English (spoken and written) to communicate effectively with guests and team members
• Strong interpersonal and communication skills to lead teams and interact with customers
• Ability to lead and motivate staff in a fast-paced environment to achieve operational goals
• Excellent organizational and problem-solving skills to manage multiple tasks efficiently
• Customer-focused mindset with attention to detail to enhance guest experiences
• Flexibility to work evenings, weekends, and holidays as required for operational needs

Preferred competencies and qualifications

• Familiarity with restaurant management software to support operational efficiency

Head of Chef

• Monitor food quality and presentation

• Implement cost control methods and optimize menu mix

• Analyze sales reports and forecast business trends

• Collaborate with Purchasing Committee on raw product usage

Leadership:

• Lead and develop kitchen team, including training and performance management

• Ensure staff development and succession planning

• Maintain equipment and ensure food safety and hygiene standards

Compliance:

• Knowledge of local food service and labor laws

• Ensure compliance with company policies and procedures

Requirements:

• 8-10 years F&B experience, with at least 3 years in a senior role

• Proven track record of culinary excellence, menu innovation, and team leadership

• Strong leadership, communication, and problem-solving skills

• Culinary Degree/Diploma or equivalent

• Experience with menu engineering and yield management systems

Interested applicants pls reach out at christine@caineseymour.com

[Job ID: 1397625]

Job Summary:

Drive sales growth by managing key accounts, developing new business, and leading a team to achieve revenue targets.

Responsibilities:

• Promote and sell products and services within an assigned territory, product range, or customer portfolio to achieve sales targets.
• Identify and pursue new business opportunities through prospecting, networking, and market research.
• Manage relationships with existing customers, understand their needs, and recommend suitable solutions.
• Conduct client visits, deliver product presentations, and respond promptly to enquiries.
• Negotiate pricing and delivery terms within approved guidelines.
• Close sales and ensure timely order processing to meet revenue goals.
• Monitor market trends and competitor activities; share insights with internal stakeholders.
• Develop and execute sales plans (annual, monthly, weekly) and prioritize activities to meet targets.
• Lead and support team members, monitoring performance and driving continuous improvement in sales outcomes.

Requirements:

[Must]

• Minimum 5 years of sales experience.
• Japanese language proficiency required for effective communication with Japanese-speaking clients and stakeholders.
• Strong marketing and sales skills with a proven ability to meet or exceed targets.
• Good knowledge of the products being sold and ability to present solutions effectively.

[Advantage]

• Experience in team management is an added advantage.
• Experience in the Japanese food, Asian food, or beverage industry is an added advantage.

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EA Personnel Name:  Kota Baba

EA Personnel Reg. no.:  R22106801

EA License no.:  07C5771

Job Summary

Assistant Supervisor to manage daily F&B operations, supervise meal preparation, maintain food safety, oversee staff scheduling, handle customer service, and ensure consistent food quality across dine-in, delivery, and take-away services.

Responsibilities

• Supervise and prepare meals following prescribed systems, in-store menu, serving guidelines, and food health and safety procedures
• Operate cashier machine to process customer orders and payments accurately
• Serve customers with a positive attitude and engage in friendly interactions
• Track stock levels and replenish ingredients timely to maintain inventory
• Order food ingredients to ensure uninterrupted kitchen operations
• Clean stalls and maintain hygiene standards consistently
• Manage staff scheduling monthly or fortnightly to optimize workforce availability
• Organize daily preparation work to meet operational deadlines
• Generate sales reports based on POS data for performance tracking
• Ensure compliance with food safety and workplace safety guidelines
• Prioritize and multitask effectively to manage time during busy periods
• Lead and manage team members to achieve operational goals
• Work independently during preparation hours to maintain workflow
• Maintain consistent, high-quality food standards for dine-in, delivery, and take-away services
• Accurately take and key in customer orders into POS system
• Make informed menu suggestions based on good product knowledge
• Monitor customer meal delivery and promptly resolve any issues
• Rotate cashiering and service duties with colleagues to support team operations
• Collect payments and deposit cash into the company’s assigned bank account on alternate days or weekly per company policy
• Required to work on weekends and public holidays to support business needs

Overseeing a team of sales representatives, managing customer relationships, driving sales revenue by promoting food and beverage products and services, ensuring excellent customer service, and achieving sales targets within a restaurant, cafe, or bar, often by actively engaging with customers Supervise the activities of the sales team including marketing activities like product activations.

• Assist the line manager to recruit, training, enumerating, and retaining a competent sales team.
• Provide reports to top management like sales reports, lead generation reports, customer complaints reports, and new customers’ on-boarded reports.
• Prepare sales presentations and other sales tools.
• Assist the line managers to ensure adequate client communication, maintain contacts with clients and provide feedback.
• Initiate sales activities, strategies, and sales plans required to build brand visibility.
• Serve as a point of reference to employees in terms of showing great work ethic, habits, personal character, and professional character.
• Develop and maintain accurate records of prospects, leads, pricing, sales activities, and active clients.
• Controlling company marketing expenses to ensure the marketing expenditure is kept within budget.

Job Summary

As Assistant Manager, you will manage guest reservations, coordinate seating, and ensure exceptional service delivery. You will support the Restaurant Manager by maintaining operational standards, handling guest feedback, leading team briefings, and assisting in staff training and inventory management.

Responsibilities

• Schedule and manage guest reservations to optimize seating and service flow
• Greet guests promptly and coordinate their seating to enhance their dining experience
• Identify regular guests and communicate their preferences to the Restaurant Manager for personalized service
• Respond promptly to guests’ requests during restaurant operations to ensure satisfaction
• Record and report all guest complaints immediately to the Restaurant Manager for timely resolution
• Conduct team briefings before each service period to align staff on service standards and updates
• Monitor and ensure no outstanding bills remain in the system and accurately account for all voided transactions
• Develop and maintain a loyal customer base by promoting the restaurant and managing a customer database
• Ensure waitstaff can accurately describe menu items and specials, and maintain professional grooming and attire standards
• Maintain high standards of cleanliness, upkeep of furnishings and equipment, and proper setup of the restaurant and pantry areas
• Participate in monthly physical stock takes of restaurant inventory including glassware, plates, and crockery
• Assist the Restaurant Manager in implementing and developing staff training programs to enhance team performance
• Perform additional job-related duties as assigned to support restaurant operations

Restaurant Outlet Manager / Assistant Manager (East)

Up to $3,500

+ AWS

+ VB

Working location: Changi Airport

Working hours: 5 days work week, 44 hours per week

Job Scope

• Oversee daily outlet operations, ensuring quality, service, and compliance

• Lead, train, and schedule staff; manage performance and labour costs

• Handle customer feedback and maintain high satisfaction levels

• Monitor sales, control costs, and manage inventory

• Support marketing activities and ensure brand standards are upheld

• Perform other ad hoc duties as assigned

Requirements

• F&B operations experience, with outlet management exposure.

• Strong understanding of full-service or casual dining restaurant operations.

• Proven track record in managing P&L at outlet level.

• Experience in Singapore F&B regulatory environment preferred.

WhatsApp 8858 2776 to apply.

All applicants welcome!

Samuel Lam

EA Personnel: R22108261

Business Edge Personnel Services Pte Ltd (96C4864)

Email: sa@businessedge.com.sg

Website: https://www.businessedge.asia/

This role is responsible for the overall management and leadership of the kitchen. This includes menu execution, kitchen operations, cost control, staff supervision, food quality, and adherence to hygiene and safety standards. The role ensures that the culinary concept and standards of the establishment are consistently delivered and continuously improved.

     Operational Management

·       Oversee daily kitchen operations to ensure smooth preparation and service.

·       Ensure food quality, taste, texture, and presentation meet established standards.

·       Plan and coordinate production schedules and mise-en-place requirements.

·       Manage workflows during service to maintain efficiency and timely service delivery.

     Menu Planning & Culinary Development

·       Develop, refine, and standardize menus in line with restaurant concept and customer expectations.

·       Create new dishes, seasonal menus, specials, and event menus as required.

·       Conduct tasting sessions and ensure recipe documentation is accurate and updated.

·       Balance culinary creativity with cost considerations and operational feasibility.

     Cost Control & Inventory Management

·       Monitor food cost, portioning, wastage, and yield to achieve cost targets.

·       Review and approve ingredient orders and supplier deliveries.

·       Ensure proper inventory control, storage practices, and stock rotation.

·       Work with procurement on supplier evaluation and product sourcing.

      People Management & Leadership

·       Lead, supervise, coach, and mentor kitchen staff across all levels.

·       Conduct training to improve skills, consistency, and productivity.

·       Participate in recruitment, performance reviews, and workforce planning.

·       Uphold discipline and professional kitchen conduct in accordance with company policies.

      Hygiene, Food Safety & Workplace Safety

·       Ensure compliance with SFA/NEA regulations and internal hygiene standards.

·       Maintain the cleanliness of the kitchen environment and equipment.

·       Ensure that proper sanitation, temperature control, allergen awareness, and food handling practices are strictly followed.

·       Address equipment faults and hazards promptly.

·       Perform any ad-hoc duties assigned by your superior.