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

• Oversee end‑to‑end restaurant operations, including service, bar, kitchen coordination, and guest relations
• Manage high‑volume and late‑night operations, including crowd control, ambience, music coordination, and VIP service (where applicable)
• Lead, train, and motivate service and bar teams to deliver consistent service excellence
• Ensure compliance with licensing requirements (alcohol, safety, SOPs, local regulations)
• Manage rostering, payroll control, and workforce productivity
• Monitor P&L performance: revenue, cost control, stock management, and wastage
• Work closely with marketing and events teams to plan promotions, themed nights, and special events
• Handle customer feedback professionally and maintain strong brand reputation

The Role: The General Manager acts as an extension of the restaurant's Management , and is responsible for the total operation of the restaurant. You will oversee the Front of House (FOH) and Back of House (BOH) synergy, ensure peak financial performance, and maintain the highest standards of food quality and service. The candidate will be the primary driver of growth who will take lead with a strong sense of urgency. He/ She should possess a restless drive for improvement and will not wait for Management to identify problems or suggest improvements; the candidate will be the first to spot opportunities, propose solutions, and execute them with precision.

Key Responsibilities:
1. Revenue Generation: Take full ownership of the P&L. You are expected to identify "slow periods", analyze the potential causes with backed up analysis, and implement immediate initiatives to drive foot traffic,

2. Agility: Pivot based on market trends or performance data. You don't wait for a monthly meeting to initiate change , you take initiative in real-time.

3. Growth Strategy: Proactively propose, plan, and execute quarterly marketing and sales strategies (e.g., local partnerships, seasonal activations, or loyalty programs, etc.) to boost covers and average check size.

4. Self-Starting Leadership: Operate with a high degree of autonomy. Take charge of both BOH and FOH. Lead and coordinate all departments for smooth operations. Anticipate and fix operational bottlenecks before they happen. Create or tweak current systems to adapt to the changing needs of the restaurant.

Requirements:
1) At least 10 years' of similar role experience, with strong leadership qualities.
2) Able to read and analyze financial statements.
3) Able to come up with ways to analyze problems to find the root cause(s) , and
4) Strong sense of urgency
5) Strong reporting system- proactively update instead of waiting till the next meeting.

Please submit evidential proof that you are able to fulfill above qualities.

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •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 (TEAM)

•Be 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

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

•Managing budgets • Manage 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

•Be aware of the current business environment and to bring in 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

•Appraise employees to reward and punish fairly

•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

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to hrta@res.com.sg)

Company Description

Paradox Singapore is an urban resort that offers guests a sophisticated yet playful blend of traditional refinement and modern elegance. Located in the vibrant river district of Clarke Quay, the hotel is perfect for those looking for a stylish home base during business travel, or a quiet sanctuary to relax and unwind. Our comfortable rooms and spacious suites feature picturesque views of the city's skyline and are equipped with thoughtful amenities for laid-back style without any fuss.

Role Description

This is a full-time on-site role for Assistant Operations Manager (Food & Beverage) who plays a vital role in the smooth daily functioning of the hotel by coordinating and supervising operational departments including Food & Beverage, Front Office and Security. Act as a key support to the Senior Operations Manager / Operations Manager, this role combines hands-on involvement, supervisory leadership, and a keen eye for details to ensure all aspects of the guest experience meet the highest standards.

Designed for individuals with a passion for hospitality and service, this position offers a strong foundation in hotel operations and is ideal for those aspiring to become future hospitality leaders.

Responsibilities:

• Handle daily operations across Food & Beverage (F&B), Front Office, and Security departments to ensure seamless guest experiences and operational efficiency.
• Oversee service delivery, team performance, hygiene standards, and setup for events, meetings, and group functions
• Coordinate closely with Culinary and F&B teams to maintain timely communication, outlet readiness, inventory control, and presentation standards.
• Manage check-in/check-out, Service Centre operations, VIP arrivals, and personalized requests, ensuring accuracy and hospitality excellence.
• Monitor lobby presentation, team grooming, and coordinate concierge functions such as transportation, tours, and special arrangements.
• Address and resolve guest complaints or special request promptly, escalating when necessary.
• Supervise security shift activities, ensuring all patrol, surveillance, and emergency procedures are followed in line with safety protocols.
• Ensure security teams are briefed on VIPs, special events, and high-risk zones; participate in drills and support incident response.
• Review and act on incident reports, collaborate with relevant teams during emergencies, and assist with enforcing safety and evacuation procedures.
• Prepare and maintain accurate operational reports and logs for management review.
• Ensure full compliance with Standard Operating Procedures (SOPs), brand guidelines, and health & safety regulations.
• Identify service gaps and recommend workflow improvements, supporting the implementation of new initiatives to enhance efficiency and guest satisfaction.
• Contribute to the training and onboarding of new employees through effective On-the-Job Training (OJT) and continuous support.
• Perform other duties as assigned by management.

Responsibilities

• Responsible for the effective, efficient, and profitable functioning of the Front Office department.
• Prepare the short-term and long-term department strategies for the onward planning, budgeting, and forecasting together with the Cluster Executive Committee.
• Develop, recommend, and advise the Hotel Manager/Room Division Manager on potential areas for improvements relating to processes and strategies within the hotel.
• Be proactive and resourceful in the analysis of trends as well as the changing needs and expectations of guests relating to hotel accommodation, services, and facilities.
• Align and rally the staff towards achieving ARR and occupancy goals with proper yield management of room inventory.
• Ensure that the Front Office department handles all guest calls promptly and in a friendly manner.
• Inspect guest rooms, public areas, lobby, and other facilities periodically to maintain a consistently high standard.
• Work with outsourced security for efficient surveillance and proper reporting/follow-up of incidents.
• Collaborate with Human Resources for manpower-related matters.
• Make plans for succession planning to ensure the development of future department heads.
• Perform any other duties assigned by supervisors, carrying them out diligently and professionally.

Requirements

• Minimum Diploma or Degree in Hospitality, Tourism, or related field.
• At least 5 years of Front Office experience, including 2–3 years in a supervisory or managerial role.
• Strong leadership, communication, and interpersonal skills.
• Service-oriented with the ability to manage guest satisfaction and operational efficiency.
• Proficient in Opera PMS or other hotel front office systems.
• Hospitality certifications (e.g., CERT, service excellence, operations management, or leadership) are an advantage.
• Professional, well-groomed, and composed in all guest interactions.

Employees will get to enjoy benefits such as Medical, Flexi, Birthday Leave & Vouchers, Annual Health Screening, and Insurance Coverage.

A Restaurant Manager

oversees daily operations, ensuring high-quality food, service, and profitability

. Key responsibilities include staffing (hiring, training, scheduling), inventory management, financial reporting, and complying with health/safety regulations. They ensure smooth front-of-house and back-of-house operations to drive customer satisfaction and profitability.

Employment Hero

 +5

Key Responsibilities

• Operational Leadership: Manage daily operations, including opening/closing, food safety compliance, and resolving customer complaints.
• Staff Management: Hire, train, mentor, and schedule employees, fostering a positive work environment.
• Financial Performance: Control costs, manage inventory, prepare payroll, and implement strategies to maximize profits.
• Customer Service: Greet customers, manage reservations, and ensure high standards of quality.
• Compliance: Maintain health, safety, and licensing standards to comply with regulations. LinkedIn +8

Required Skills and Qualifications

• Experience: Proven experience as a restaurant manager or in a similar role.
• Leadership: Strong team management and communication skills.
• Financial Acumen: Understanding of budgeting, inventory control, and sales tracking.
• Technical Skills: Proficiency in restaurant management software (e.g., POS systems, scheduling tools).
• Flexibility: Willingness to work flexible hours, including nights and weekends. LinkedIn +6

Responsible for managing and overseeing the daily operations of the restaurant/outlet, ensuring guest satisfaction, maximizing profitability, and maintaining high service standards. Assists the Food & Beverage Manager in operational and administrative duties, including coordination with other departments. Oversee all outlet operations, ensuring smooth, efficient, and profitable daily performance. Monitor and control operational costs, ensuring efficient use of resources and minimizing waste. Coordinate with the kitchen, bar, and stewarding team to ensure seamless service and consistency in food and beverage quality. Handle guest feedback and complaints tactfully, taking corrective action and ensuring guest satisfaction.

Marketing Assistant Manager Job Description

Our company is looking to hire a marketing assistant who will be working closely with our marketing team to develop and implement marketing plans and strategies for our brands. As a successful hire, you will be tasked with helping identify marketing trends and opportunities for growth, as well as creating marketing materials such as white papers and case studies. You will be giving presentations about our ongoing campaigns and provide administrative support to our marketing and sales teams.

To be chosen for this role, you must have a bachelor's degree in marketing, business, or a related field. Prior work experience in administration, sales, or marketing is a plus. Effective written and verbal communication skills and a high level of attention to detail are both important keys to success in this role.

Marketing Assistant Manager Responsibilities:

• Collaborating with the marketing manager, internal teams, clients and partners on marketing strategy.

• Helping identify marketing trends and key opportunities for innovation.

• Learning and working with various types of software for digital marketing.

• Working closely with sales and marketing department.

• Creating marketing materials such as white papers, case studies, and presentations.

• Giving presentations.

• Maintaining a marketing database.

• Providing administrative support to the marketing and sales team.

• Preparing, formatting and editing a range of documents.

• Understanding company product and brand.

• General office duties.

• Creating and interpreting a variety of reports.

• Organizing market research.

• Analyzing questionnaires and other forms of feedback.

• Updating social media accounts.

• Perform any other duties assigned by the director.

Marketing Assistant Manager Requirements:

• Bachelor’s degree in marketing, business or related field.

• Administration or sales and marketing assistant experience.

• Effective written and verbal communication skills.

• A high level of attention to detail.

• Ability to work effectively within a team and independently.

• Experience using computers for a variety of tasks.

• Competency in Microsoft applications including Word, Excel, and Outlook.

• Good organization skills.

• Related job and internship experience.

• Digital marketing experience.

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

Responsibilities

• Lead the planning and execution of commercial foodservice fit-out projects, ensuring alignment between operational requirements, technical constraints, and client expectations.

• Drive coordination across consultants, contractors, suppliers, and internal stakeholders to ensure smooth integration of kitchen systems within the overall build environment.

• Review and interpret layout drawings, equipment specifications, and service requirements, providing technical input and resolving design clashes where necessary.

• Oversee on-site installation works including mechanical, electrical, ventilation, and plumbing interfaces, ensuring quality standards and regulatory compliance are met.

• Track project timelines, procurement schedules, and cost controls, proactively identifying risks and implementing corrective actions.

• Ensure all submissions, inspections, and installations comply with relevant authority guidelines relating to ventilation, fire safety, and foodservice infrastructure.

Requirements

• Diploma or Degree in Mechanical Engineering, Building Services, Construction Management, or a related discipline.

• Proven experience managing commercial kitchen, foodservice, or hospitality infrastructure projects from coordination through handover.

• Working familiarity with kitchen equipment systems, ventilation and exhaust coordination, and basic drawing review or mark-up in AutoCAD.

• Strong stakeholder management skills with the ability to manage multiple contractors and technical parties concurrently.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

F&B Outlet Manager (Night Entertainment) | $6,000

Looking for adynamic leader who enjoys a fast-paced, vibrant environment? Step into a managerial role where you’ll lead operations, drive team performance, and create memorable customer experiences.

Clementi
Shanghai cuisine semi-fine dining restaurant
Shanghai Dim Sum experience is a must!
3.2k to 5k Basic + 2 Meal included

Working hours: 6days/week
Benefit: Medical Insurance, Year-end double pay, Commission, staff discount, staff meal provided.

• Minimum 5-year experience in Shanghai Dim Sum in terms of Xiao Longbao, Pan-fried Bun and Wonton etc. Training provided.
• Responsible for overseeing the outlet culinary operations in Chinese cuisine
• Lead and manage the kitchen with optimal manning level and compliance with food hygiene standards and operating procedures
• Plan and implement initiatives on food cost control and new launching to improve sales revenue
• Assist in training and development of the culinary team
• Meet QA score based on Singapore Food Agency requirements
• Fulfill corporate administrative duties
• Carry out any other duties as when assigned by the Management

Requirement:

• Familiar with wrapping Xiao Longbao, Pan-fried Bun, cook noodle/wonton dishes.
• At least 5 years of experience in quick service restaurants
• Knowledge in HACCP and proficient in Microsoft Office applications
• Good interpersonal, communication and supervisory skills
• 6 working days per week with rotating shift including weekends and public holidays

Job Description

• Industry/ Organization Type: Manufacturing (Food Ingredients)
• Position Title: Sales Manager (Export) / Regional Sales Manager 
• Working Location: Tai Seng (Walking Distance from MRT)
• Working Hours: 5 days (8.30 AM – 5 PM)
• Salary Package: Basic Salary up to $7,500 + AWS + Variable Bonus
• Duration: Permanent Role

Key Responsibilities

• New sales generation and maintenance of current sales through proactive promotion of new items, development of new customers, customer relationship building, and keeping abreast with competition and developments in the market.
• Develop product knowledge and selling proposition for products.
• Develop, control, and direct the sales strategy in the designated region for profitable sales growth.
• Plan, develop, coordinate, and execute sales policies and programs.
• Manage the activities of the appointed distributors in the region to ensure they are focused on expanding the customer base and seeing to customers' needs by providing quality service.
• Provide strategic input in the planning process, as well as information on markets, trends, competitors and opportunities.
• Achieve sales targets.
• Conduct internal coordination with Customer Service and Technical teams to support our customers and distributors in the region.
• Organize meetings, product trials and demos.
• Any other ad-hoc duties as required.

APPLY NOW!!!

• Degree/Diploma in Food Science or related discipline
• Minimum 5 years of experience as a Sales Manager/Key Accounts Manager or related
• Candidates with experience dealing with overseas distributors/customers in the Asia/Southeast Asia region have an added advantage
• Knowledge of Meat Processing and QSR Markets are preferred

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #65757 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

Company Overview

K. COOK PTE. LTD. is a Korean BBQ buffet restaurant located in Orchard, delivering quality dining experiences with a focus on authentic Korean cuisine and excellent customer service.

Job Summary

Lead and manage daily restaurant operations at K. COOK PTE. LTD., ensuring high standards in service, food quality, staff performance, financial control, inventory management, and regulatory compliance to drive business success.

Responsibilities

• Oversee daily restaurant operations to ensure efficient service flow and adherence to quality standards
• Monitor food quality, presentation, and hygiene to maintain customer satisfaction and safety
• Recruit, train, and supervise staff to build a skilled and disciplined team
• Develop and manage staff work schedules and shifts to optimize operational coverage
• Address customer inquiries and resolve complaints professionally to ensure a positive dining experience
• Maintain high service standards through continuous staff coaching and performance management
• Monitor sales, control food and labor costs, and analyze profitability to support financial goals
• Manage cash flow, prepare POS reports, and perform daily financial reconciliations accurately
• Control inventory levels, coordinate with suppliers, and minimize wastage to optimize stock management
• Ensure compliance with local hygiene and safety regulations to maintain a safe and clean environment
• Maintain cleanliness and food safety standards consistently across all restaurant areas

• Opening and closing the restaurant.
• Appointing, inducting, and mentoring new staff members.
• Scheduling shifts and assigning tables to waitstaff.
• Resolving customers' questions and grievances in a professional manner.
• Conducting payroll activities in an accurate, timely manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
• Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
• Recording all income and expenses and ensuring that cash registers are balanced.

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions