Total 1,528 Manager level F&B / Tourism / Hospitality job vacancies

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $6,000 - $8,000

· Locations: Many outlets in Singapore

Job Scope:

· Work with chefs for efficient provisioning and purchasing of supplies.

· Estimate food and beverage costs.

· Supervise portion control and quantities of preparation to minimize waste.

· Perform frequent checks to ensure consistent high quality of preparation and service.

· To lead the team on each shift and ensure the company service standards are upheld.

· Investigate and resolve complaints concerning food quality and service.

· Ensure sufficient stocks supplies in restaurant for smooth operation.

· Perform other duties as assigned by management

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

1.Oversee daily restaurant operations and ensure smooth functioning

2.Manage and train staff, including scheduling and performance monitoring

3.Deliver exceptional customer service and handle customer complaints professionally

4.Maintain high standards of food quality, hygiene, and safety

5.Monitor inventory levels and order supplies as needed

6.Control costs and optimize profitability

7.Ensure compliance with health and safety regulations

8.Develop and implement marketing and promotional strategies

9.Prepare reports on sales, expenses, and staff performance

Experience: Minimum 5 years experience in Prata Flipping

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

To plan, execute, and optimise events, sponsorships, and experiential activations across F&N’s portfolio, including 100PLUS Magnolia, and NutriSoy, driving brand relevance, trial, and engagement across sports, health, wellness, and lifestyle platforms.

Manage and negotiate event and sponsorship contracts negotiations and contract management with third‑party vendors, partners, and organisers, including scope of work, costs, timelines, and deliverables

Ensure clear definition and compliance of Right of Use(ROU) for brand assets, logos, content, imagery, footage, and event IP across all platforms

Work closely with internal stakeholders (marketing, legal ,finance, PR agency, social media asset management ) to ensure contracts align with brand, commercial, and compliance requirements.

Experiential Marketing & Brand Activations

• Plan and execute on-ground experiential activations across F&N brands, tailored to each brand’s target audience, occasion, and brand role
• Deliver  engagement, and brand experience programmes across sports, health & wellness, community, and lifestyle touchpoints
• Adapt activations to suit different brand objectives:
• 100PLUS – hydration, sports, active lifestyle, recovery,

Magnolia – nutrition,  school occasions ie experience centre

• Track activation effectiveness, consumer response, and post-event learnings

Core Skill Sets

Event & Sponsorship Execution

• Ability to work weekends and odd hours for events execution.
• Proven experience in planning and executing large-scale events, sports sponsorships, and experiential brand activations,  particularly within sports/ health and fitness, and or wellness lifestyle platforms.
• Strong understanding of on-ground activation mechanics including sampling, engagement touchpoints, branding visibility, and crowd flow management.
• Ability to manage set-up, event-day operations, and tear-down, ensuring brand standards and safety requirements are met.

Stakeholder & Partner Management

• Confident in managing external vendors, event organisers, agencies, and venue partners, including briefing, coordination, and issue resolution.
• Experience working with sponsorship partners to ensure fulfilment of agreed entitlements, right-of-use (ROU), and brand exposure.

Commercial & Compliance Awareness

• Basic understanding of contracts, sponsorship agreements, and compliance requirements, including usage of logos, content, imagery, and event IP.
• Able to track budgets, manage costs, and support post-event evaluation and reporting.

Planning, Reporting & Optimisation

• Strong planning skills with the ability to translate brand objectives into executable activation plans. Comfortable tracking event effectiveness, consumer response, and learnings to improve future activations.

Job Description

• Oversee overall quality and safety of food products at Central Kitchen
• Ensure that food products meet standards set by company and regulatory bodies
• Develop and review quality and safety policies
• Conduct and manage regular inspections and audits
• To maintain and improve existing quality control procedures
• Conduct investigations on customers’ feedback
• Validate that all products were made in compliance with established QA protocol
• Ensure that standard operating procedures are adhered to
• Monitor quality standards of products
• Ensure that all activities conform to HACCP & AVA/NEA guidelines
• Supervise and oversee all quality assurance matters
• Product and process development
• Assist in all areas of R&D, product and process development, food tasting

Job Requirements

• Minimum Degree in Food Science & Technology or related field
• Preferably 5 years of working experience in the QA field (inspection, central kitchen or manufacturing background) in the F&B industry
• Able to write and converse well in both English & Mandarin due to operational needs to communicate with mandarin-speaking clients
• Highly motivated, meticulous and takes initiative

To submit your application, please apply online apply@rn-care.com or call +(65) 6514 9838 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd
EA License No: 17C8900

Position Title: Chef de Cuisine – Manager (Kerala Cuisine – Curries Specialist)
Department: Kitchen Operations
Reports To: General Manager / Operations Director

Role Overview

The Chef de Cuisine – Manager is responsible for leading all kitchen operations with a strong focus on authentic Kerala cuisine, particularly traditional and contemporary Kerala-style curries. This role combines culinary excellence, people management, and operational control, ensuring food quality, consistency, hygiene standards, and cost efficiency while maintaining the authenticity of Kerala flavours.

Key Responsibilities

Culinary & Menu Management

• Develop, prepare, and execute authentic Kerala curries (including vegetarian, seafood, poultry, and meat-based curries) using traditional techniques, spices, and ingredients.

• Ensure consistency in taste, presentation, and portion control across all dishes.

• Design and update menus in line with seasonal ingredients, customer preferences, and business direction.

• Maintain authenticity of Kerala cuisine while adapting dishes for commercial scalability.
  Kitchen & Team Management

  • Lead, train, and supervise kitchen staff, including sous chefs, cooks, and kitchen assistants.

  • Plan staff duty rosters, manage attendance, and ensure adequate manpower for daily operations.

  • Conduct on-the-job training to improve culinary skills, food safety knowledge, and productivity.

  • Enforce discipline, teamwork, and professional kitchen conduct at all times.

  Operations & Cost Control

  • Oversee daily kitchen operations to ensure smooth service during all shifts.

  • Manage food costs, inventory, ordering, and stock rotation to minimize wastage.

  • Work closely with suppliers to source quality ingredients, particularly Kerala spices and specialty items.

  • Monitor kitchen expenses and support management in meeting budget targets.

  Food Safety & Compliance

  • Ensure strict compliance with SFA food hygiene standards, workplace safety, and company SOPs.

  • Maintain high standards of cleanliness and hygiene in all kitchen areas.

  • Prepare and support documentation for inspections and audits when required.
    

    Requirements & Qualifications

    • Strong specialization in Kerala cuisine and curries.

    • Proven experience in a Chef de Cuisine, Head Chef, or Kitchen Manager role.

    • In-depth knowledge of Kerala spices, cooking methods, and traditional recipes.

    • Strong leadership, team management, and communication skills.

    • Experience in cost control, inventory management, and kitchen budgeting.

    • Knowledge of Singapore food safety and hygiene regulations is an advantage.

    • Ability to work long hours, weekends, and public holidays.

Requirements

1) Must have basic hygiene certificate

2) SENIOR management experience is must

3) Must be willing to work on weekend and public holidays

4) Willing to start work very early in the morning

5) Have good skills and knowledge in South and North Indian cuisine (Veg/Non Veg)

6) Authentic South and North indian cuisine, varieties of Biryani and Tandoori

7) Able to make South and North Indian Tiffin – Naan, Roti, Tandoori, Tikka and indian Gravies

8) varieties of Chutney

9) Knowledge of making sambal for Mee Goreng

10) Have interpersonal skills and team Leader

11) Have min of 12 years relevant working experience

12) Need to know Costing and Menu Prepation

13) Willing to learn the new menu items

14) Sales and Marketing Talent required

15) Managing Team and get desired output.

Monthly Salary: UP to $7000 (Negotiable)

Working Address: Determined later

Working hours: 48 hours, 5 days work week

Responsibilities and Duties:

• Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc

• Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more 

• Fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts

• Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times

• Maintain safety requirements at the restaurant

• Ensure compliance with licensing, hygiene and health and safety legislation/guidelines

• Managing budgets, stock levels of food and other related utensils and cutleries

• Handle customers’ compliments and complaints promptly

• Deliver and present manpower and sales reports

• Suggest and recommend improvements to the running of the restaurant

• Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

• Attentive to business environment and contribute sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

• Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

• Assist in recruitment needs

• Responsible for induction training and on the job training of new employees and also newly promoted staff

• Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Qualification and Requirements:

• Fine Dining experience is must

Benefits: 

• Performance bonus

• Sales incentive

• Annual Leave entitlement

• Medical benefits
  

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

As a property leader, you are responsible for all aspects of the operations, including guest and employee satisfaction, financial performance, and sales and revenue generation for the hotel.

Responsibilities

• Monitor guest feedback on Revinate and TripAdvisor to benchmark hotel performance and identify improvement opportunities
• Handle escalated guest complaints and lead service recovery processes to maintain high satisfaction levels
• Conduct weekly and monthly property inspections to ensure operational standards and maintenance progress
• Oversee preventative maintenance activities to ensure timely completion and minimize disruptions
• Implement and enforce best practices in guest service to enhance customer experience consistently
• Manage completion of key property initiatives, including capital projects and refurbishments, ensuring quality and timeliness
• Lead the annual business planning process, aligning operational goals with financial targets
• Prepare, present, and drive achievement of the hotel’s annual Operating Budget, Sales and Marketing Plan, and Capital Budget
• Support key corporate client management and participate in new client acquisition alongside the sales team
• Assist sales efforts for key contracts and prospects as needed to support revenue growth
• Ensure accurate financial record-keeping through collaboration with the finance team and timely reporting
• Enforce full compliance with Standard Operating Procedures (SOPs), policies, procedures, and service standards
• Facilitate effective and timely communication regarding hotel policies and procedures across teams
• Build owner loyalty by proactively managing expectations and delivering consistent business results

Required competencies and certifications

• Diploma or Degree from an accredited university in hospitality, tourism management, or a related field
• Minimum 4-5 years’ experience in a management role such as Executive Assistant Manager, Rooms Division Manager, Operations Manager, or Director of Sales

A North/Tandoori/South Indian F&B Manager in Singapore

oversees daily operations, kitchen production (Tandoor, curries, Dosas), and staff management to ensure authentic quality, high safety standards, and profitability.

Key Responsibilities & Scope:

• Operational Management: Directs daily restaurant operations, including kitchen and front-of-house coordination during high-volume periods.
• Culinary Oversight: Ensures consistency in taste, portion control, and presentation for both North Indian (e.g., kebabs, Tandoor) and South Indian (e.g., Idli, Sambar, Dosa) dishes.
• Inventory & Cost Control: Manages ingredient stock, inventory turnover, supplier relationships, and cost control to minimize waste.
• Staff Management: Recruits, trains, and schedules kitchen and service staff to ensure high service standards.
• Hygiene Standards: Ensures strict compliance with hygiene and safety standards, such as Singapore Food Agency (SFA) regulations.

Requirements:

• Experience: 1-5 years of experience, often specifically in both North and South Indian restaurant operations.
• Skills: Proficiency in traditional techniques, including Tandoor cooking, as well as operational management skills.
• Flexibility: Willingness to work weekends, public holidays, and split shifts.

Position Summary

The HOTEL DUTY MANAGER supports the Hotel Manager in overseeing daily hotel operations to ensure smooth functioning, high service standards, and cost control. This role supervises front desk, housekeeping, and operational staff while maintaining guest satisfaction, regulatory compliance, and operational efficiency.

In a 3-star hotel environment, the role is hands-on and operationally involved, ensuring service quality, staff discipline, and problem resolution on the ground.

What You’ll Do

• Lead Front Desk and Housekeeping teams

• Deliver excellent guest experiences

• Support revenue growth and cost efficiency

• Train and develop team members

• Ensure smooth daily hotel operations

What We Offer

• Competitive salary package

• Performance-based incentives

• Career progression to Hotel Manager level

• Leadership exposure in a growing hotel group

Requirements

• 2–3 years of hotel experience

• Supervisory or senior front office experience preferred

• Strong communication & leadership skills

• Able to work rotating shifts

Job Description:

• Assist in company operations and goods inventory management.

• Responsible for purchasing of vegetables/fruits, frozen foods, frozen chickens/meats/fishes, groceries, packaging etc.

• Ensure that quantity and quality of items ordered are received and stored in proper condition.

Job Requirement:

• Physically capable of performing the above duties.

• With relevant experience in operations supervision.

• Required to work night shift permanently.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English