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

We are looking for a Restaurant Managerto lead our business. You are required to deliver quality menu and motivate ourstaff to provide excellent customer service.

Responsibilities:

• Coordinate daily Front of the House and Back of theHouse restaurant operations
• Deliver superior service and maximize customersatisfaction
• Respond efficiently and accurately to customercomplaints
• Regularly review product quality and research newvendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback toimprove productivity
• Estimate future needs for goods, kitchen utensilsand cleaning products
• Ensure compliance with sanitation and safetyregulations
• Manage restaurant’s good image and suggest ways toimprove it
• Control operational costs and identify measures tocut waste
• Create detailed reports on weekly, monthly andannual revenues and expenses
• Train new and current employees on proper customerservice practices
• Implement policies and protocols that will maintainfuture restaurant operations 

Qualifications:

• Proven work experience as a Restaurant Manager
• Extensive food and beverage (F&B) knowledge,with ability to remember and recall ingredients and dishes to inform customersand wait staff
• Strong leadership, motivational and peopleskills 
• Proven customer service experience as a manager

Responsible for overseeing the efficient running and profitability of restaurants and managing their staff

Restaurant Management

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

· Liaise with customers, employees, suppliers, licensing authorise etc

· Make improvements to the running of the business

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

Sales

· Push for sales and promotion

Cost Management

· Oversee stock level and order supplies

People Management

· Interview, recruit and supervise staff

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

Customer Service

· Handle customer enquiries and complaints

· Ensure customers' satisfaction

· Motivate and train staff

Administration and Reporting

· Prepare and present staff/ sales reports

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

· Assist in overall management of the restaurant operations

· Supervise and coordinate assigned shift; conduct daily pre-operation meeting

· Observe, teach and correct staff's service standards

· Order daily supplies

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

· Plan duty roster

· Check on staff punctuality and discipline

· Handle customer enquiries and complaints

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

About the Role

We are seeking a hands-on Finance Manager to oversee financial operations for a growing F&B group in Singapore. This role will support business expansion and work closely with regional stakeholders on financial reporting and planning.

Key Responsibilities

• Manage full set of accounts including GL, AP, AR, and bank reconciliation
• Prepare financial statements, management reports, and analysis
• Ensure compliance with Singapore accounting standards and statutory requirements
• Oversee GST, corporate tax filings, and regulatory compliance
• Support budgeting, forecasting, and cost control initiatives
• Provide financial insights to support business decision-making
• Liaise with auditors, tax agents, and internal stakeholders
• Identify financial risks and recommend process improvements
• Support financial setup for new outlet openings
• Coordinate reporting with regional stakeholders

Requirements

• Degree in Accounting, Finance, or related discipline
• Minimum 5 years of relevant accounting / finance experience
• Strong experience in handling full set of accounts independently
• Familiar with Singapore accounting standards and tax regulations
• Experience in F&B, retail, or multi-outlet operations is an advantage
• Proficient in Microsoft Excel and accounting systems
• Strong analytical and problem-solving skills
• Able to work independently in a fast-paced environment

All applications will be considered based on merit, including skills, qualifications, experience, and ability to perform the job. We are committed to fair and progressive employment practices in accordance with the Tripartite Guidelines on Fair Employment Practices (TGFEP).

EA License No: 23C1703
EA Personnel No: R1762582
EA Personnel Name: Wong Choo Sian, Jabez

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.

Key responsibilities

• Monitor outlet stocks and plan inventory
• Ensure facilities are in serviceable conditions
• Convey management instructions/messages such as executing in-house and third party outlets’ promotions or corporate initiatives promptly to team members
• Ensure service delivery standards adhere to SOPs and ensure conformance by carrying out SOP audits and follow-up
• Responsible for F&B services and provide relevant correspondence to guest queries
• Perform related duties and project as assigned by F&B Manager
• Comply with all company and local laws for restaurants licensing & renewals
• Plan and manage corrective actions to reduce waste, misuse and breakage

Ideal requirements

• 2-3 years of experience in a similar capacity
• Experience in f&b operations
• Familiar with f&b operations, functionality and other related task
• Excellent communications skills
• Customer service oriented and able to handle challenging situations professionally
• WSQ Follow Food & Beverage Safety and Hygiene Policies or other relevant Workforce Skills Qualifications (WSQ)

We are looking for Head Chef to organize the kitchen’s activities

- Control and direct the food preparation process and any other relative activities

- Plan orders of equipment or ingredients according to identified shortages

- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked

- Follows and upholds all health codes and sanitation regulations

- Monitor inventory levels of commonly used items

- Arrange for repairs when necessary

- Maintain records of payroll and attendance

- Performs other duties assigned

- Foster a climate of cooperation and respect between co-oworkers

- Oversee the work of subordinates

- Be fully in charge of hiring, managing and training kitchen staff

- Estimate staff’s workload and compensations

** Proven experience as Head Chef

** Exceptional proven ability of kitchen management

** Ability in dividing responsibilities and monitoring progress

** Outstanding communication and leadership skills

JOBDESCRIPTION

·       Manage the operations and profitability for Italian fusion recipe concept.

·       Manage R&D for new product, especially Italian fusion dishes

·       Manage Kitchen operations and dining experience for the business.

·       Manage import and export of all produce and materials for the business.

·       Ensure the freshness of produce received and served for the business at all times.

·       To set a high standard of careful and meticulous food quality equal if not exceeding the high standards of Italian dining.

·       To ensure hygiene and cleanliness of the food and kitchen operations at or above industry standards.

·       Manage and supervise kitchen assistants and incumbent chefs in their roles and responsibilities.

·       Assist and support any other relevant business duties and responsibilities as and when assigned by the Owners.

The Restaurant Manager is responsible for overseeing all aspects of the restaurant’s operations to ensure smooth daily functions, excellent customer service, profitability, and compliance with health and safety regulations. The role involves managing staff, monitoring performance, controlling costs, and ensuring that both front-of-house and back-of-house operations meet the company’s quality standards.

KEY RESPONSIBILITIES:

Oversee the daily operations of the restaurant, including service, kitchen, and bar areas.

Manage staff scheduling, training, and performance to ensure efficient operations.

Maintain high standards of food quality, service, hygiene, and customer satisfaction.

Monitor inventory levels and coordinate procurement of food, beverages, and supplies.

Ensure compliance with SFA, NEA, and Liquor Licensing regulations.

Handle guest inquiries, feedback, and complaints professionally and effectively.

Implement marketing strategies and promotional activities to drive sales and customer engagement.

Monitor financial performance, control operational costs, and prepare sales and expense reports.

Conduct regular briefings and meetings with staff to ensure alignment on service standards.

Supervise cleanliness, maintenance, and safety within the restaurant premises.

Liaise with vendors, suppliers, and contractors to support restaurant operations.

Ensure compliance with Workplace Safety and Health (WSH) and other relevant statutory requirements.

JOB REQUIREMENTS:

Diploma or Degree in Hospitality Management, Food & Beverage Management, or Business Administration.

Minimum 3–5 years of management experience in F&B or hospitality operations.

Strong leadership and communication skills with the ability to motivate and manage diverse teams.

Good understanding of restaurant operations, food hygiene, and service standards.

Proficient in Microsoft Office and POS systems; knowledge of inventory management preferred.

WSQ Food Hygiene Certificate is mandatory.

Familiar with SFA, Liquor Licensing, and WSH regulations in Singapore.

Strong analytical and organizational skills with attention to detail.

Class 3 Driving Licence (advantage).

4 off days monthly, rest days depend on schedule

Competitive salary 3k and above

Positive and nurturing working environment

Work location: co shop

Duration: permanent

Requirements

Qualifications - diploma or high school diploma

Work experience- at least one year working experience in related fields

Job type- full time

Required languages: English and able to communicate with mandarin speaking customers

Job specialisation- services, personal care

If you have an interest in applying for this role, please WhatsApp me at 98198786 to apply. Only shortlisted candidates will be notified. Priority will be given to Singaporeans

Young hon Lim/ manager

Render private limited

EA licence no 15c7827

EA reg no R1550906

We are a Korean BBQ restaurant. We are not a Halal restaurant.

• Provide warm and friendly customer service
• Take and serve food & beverage orders accurately
• Maintain cleanliness and hygiene standards in the restaurant
• Opening and closing duties
• Work closely with the kitchen and service team to ensure smooth operations
• Positive attitude and strong communication skills
• Willing to work shifts, weekends, and public holidays
• Team player with a customer-first mindset
• Interest in Korean cuisine and culture is a plus
• F&B with more than 5 years of experience
• Understanding Korean Food

The HSE Manager is responsible for overseeing all Health, Safety, and Environmental (HSE) functions across cafeteria and catering operations, ensuring full compliance with regulatory requirements, client standards, and internal policies. This role drives a proactive safety culture, ensuring that all operations are conducted in a safe, hygienic, and compliant manner.

Working closely with the Operations Manager and HR, the HSE Manager ensures alignment across EHSS, food safety, and audit requirements, while providing governance, monitoring, and continuous improvement in all HSE-related areas. The role also supports audit readiness, incident management, and implementation of safety systems across all sites.

Responsibilities

1. HSE Governance & Compliance

●     Lead and oversee all HSE-related functions across cafeteria and catering operations.

●     Ensure compliance with applicable regulations (e.g., SFA, NEA, MOM) and client EHSS standards including ECC (Environmental Control Coordinator) Program.

●     Maintain and enforce company HSE policies, procedures, and risk management frameworks.

●     Ensure alignment with food safety management systems (e.g., ISO 22000) and hygiene standards

●     Develop, implement, and review allergen management programs, including segregation, labeling, training, and communication

2. Audit & Certification Management

●     Lead preparation and coordination for EHSS, food safety, and internal/external audits.

●     Maintain all HSE-related documentation including risk assessments, safety procedures, and compliance records.

●     Ensure timely closure of audit findings, corrective actions, and continuous improvement initiatives.

●     Own Management System Functions and support certification requirements (e.g., bizSAFE, ISO standards, Responsible Business Alliance) and maintain audit readiness at all times.

3. Risk Assessment & Control

●     Conduct regular risk assessments for all operational activities, including kitchen operations, equipment use, and service areas.

●     Identify potential hazards and implement preventive and corrective control measures.

●     Review and update risk assessment documents and safe work procedures regularly.

4. Incident Management &Investigation

●     Lead reporting, investigation, and documentation of incidents, accidents, and near-misses.

●     Conduct root cause analysis and implement corrective and preventive actions.

●     Ensure timely reporting to management and relevant authorities where required.

5. Training & Safety Culture

●     Develop and implement HSE training programs for all staff, including onboarding and refresher training.

●     Conduct toolbox meetings, safety briefings, and awareness campaigns.

●     Promote a strong safety culture and ensure staff compliance with safety and hygiene practices.

6. Workplace Safety & Hygiene Oversight

●     Ensure proper implementation of hygiene practices, food handling procedures, and sanitation standards.

●     Monitor cleanliness of kitchen, service, and dining areas through regular inspections.

●     Ensure proper use of PPE, equipment safety, and compliance with workplace safety protocols.

7. Business Continuity & Emergency Preparedness

●     Support development and implementation of Business Continuity Plans (BCP) and emergency response procedures.

●     Ensure readiness for emergency scenarios such as fire, power failure, or public health incidents.

●     Conduct drills and ensure staff are trained in emergency response protocols

8. Collaboration & Advisory Role

●     Work closely with Operations Manager on operational safety and compliance implementation.

●     Collaborate with HR on workforce-related compliance requirements and training.

●     Provide guidance and advisory support on HSE matters across all departments.

Requirements

●     Minimum 5 years of experience in HSE, food safety, or workplace safety roles within F&B or similar industries.

●     Strong knowledge of Singapore regulatory requirements (SFA, NEA, MOM).

●     Experience in audit management, risk assessment, and incident investigation.

●     Relevant certifications (e.g., bizSAFE Level 3, ISO 22000, Food Safety certifications) preferred.

●     Strong analytical, documentation, and communication skills.

Key Competencies

●     HSE Governance & Compliance

●     Risk Assessment & Control

●     Audit & Certification Management

●     Incident Investigation &Reporting

●     Training & Safety Culture Development

●     Cross-Functional Collaboration

Have deep understanding and experience with Resolume Arena.

Experience in sound system mixing console.

Experience in lighting control console.

Generate lyrcis sync with LED wall using Resolume Areana or similar software.

Plan, organize, and oversee all stage operations, performances, and live events.

Coordinate closely with entertainment artists and management to deliver high-quality live shows.

Supervise rehearsals and direct live performances, ensuring shows run smoothly and professionally.

Manage stage logistics including scheduling performers, stagehands, and technical crew.

Conduct regular checks of stage equipment, LED wall to ensure readiness.

Troubleshoot any stage-related issues.

Requirements:

At least 5 years of experience in stage management or event directing within entertainment and hospitality industry.

Able to work flexible hours including evenings, weekends, and public holidays.

Proven experience in managing teams, stage setups, and live entertainment productions.

Ability to scout, train, and mentor AV personnel or new hires in operating AV systems (sound, lighting, and multimedia equipment).

We are looking for Head Chef to organize the kitchen’s activities

- Control and direct the food preparation process and any other relative activities

- Plan orders of equipment or ingredients according to identified shortages

- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked

- Follows and upholds all health codes and sanitation regulations

- Monitor inventory levels of commonly used items

- Arrange for repairs when necessary

- Maintain records of payroll and attendance

- Performs other duties assigned

- Foster a climate of cooperation and respect between co-oworkers

- Oversee the work of subordinates

- Be fully in charge of hiring, managing and training kitchen staff

- Estimate staff’s workload and compensations

** Proven experience as Head Chef

** Exceptional proven ability of kitchen management

** Ability in dividing responsibilities and monitoring progress

** Outstanding communication and leadership skills

Provides overall management for a major food service unit.

Plans, organizes, assigns, and supervises the work of a number of diversified personnel engaged in food preparation and service.

Observes quality of food service and gives instructions for maintenance of high standards.

Develops and prepares menus according to sound dietary principles.

Develops, prepares, and prices menus to satisfy customers' desires; promotes cash sales and catering/banquet service.

Coordinates catering/banquet service activities; recommends menus to customers.

Works as necessary to insure customer satisfaction, which may include occasional odd hours and/or remaining on-call for problem solving.

Reviews inventory and requisitions and purchases food supplies as required; makes direct special purchases.

Assigns and trains personnel and determines work schedules.

Provides overall management for a major food service unit.

Plans, organizes, assigns, and supervises the work of a number of diversified personnel engaged in food preparation and service.

Observes quality of food service and gives instructions for maintenance of high standards.

Develops and prepares menus according to sound dietary principles.

Develops, prepares, and prices menus to satisfy customers' desires; promotes cash sales and catering/banquet service.

Coordinates catering/banquet service activities; recommends menus to customers.

Works as necessary to insure customer satisfaction, which may include occasional odd hours and/or remaining on-call for problem solving.

Reviews inventory and requisitions and purchases food supplies as required; makes direct special purchases.

Assigns and trains personnel and determines work schedules.