Total 1,299 Manager level F&B / Tourism / Hospitality job vacancies

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).

Bonjour! Take the next step in Banquets, where grand events are delivered with precision, elegance, and impeccable service. As a Food & Beverage Team Leader, you will set the tone for seamless, five-star functions ensuring every event, from intimate gatherings to large-scale conferences, is executed flawlessly and memorably.

With a natural ability to lead, you guide the team through each event with confidence, coordinating service flow, room set-ups, and timings to ensure smooth and efficient delivery. You inspire and support your team, driving performance, engagement, and development while maintaining the highest standards throughout every stage of service.

You are detail-oriented and commercially aware, confidently promoting offerings and enhancing the guest experience through attentive service and thoughtful execution. From maintaining impeccable hygiene standards to overseeing presentation and operational flow, every element is managed with precision and professionalism.

Working within a collaborative and high-performing environment, you embody the art of French hospitality with a polished, adaptable, and “can-do” attitude, elevating each event into a sophisticated and unforgettable occasion.

NOX - Dine in the Dark is one of Singapore's most unique restaurants with a stellar 10-year track record by introducing you to a new world of mystery and sensation you have never experienced before through a culinary journey through taste, smell, touch and sound, in total darkness.

We are currently on the lookout for the right candidate who:

- is highly self-motivated outgoing individual, traits necessary for driving the restaurant's team to consistently provide excellent, professional, yet personal service;

- is honest, committed to performance excellence & continuous performance improvement, and must display professional integrity;

- is looking to grow together with the success of the company, and on this journey of growth, mentor staff and prepare them for bigger roles and succession plans aligned with the company's growth and expansion.

He/She is responsible to:

- maximise revenue and profitability from daily customer attendance;

- be a role model and perform hosting duties to our guest, manage reservations.

- optimise cost-efficiency and effectiveness

- bar operations, including cocktails, mocktails preparation when needed

- manage staff / labour arrangements to meet the daily operations needs of the restaurant;

- Initiate and drive training initiatives for staff with continuous performance improvement as a daily goal;

- account for the daily sales through accurate reporting as well as submission of takings;

- ensure inventory management is performed weekly (or more frequent as deemed necessary by the Restaurant Manager) to maintain accurate stock levels and eliminate wastage and/or pilferage where gaps are identified.

He/She should:

- be proficient and fluent in written and spoken English, and preferably another language;

- have relevant experience in a similar management role in a service environment;

- be proficient with the computer and common applications.

• Delegating responsibilities and supervising business operations
• Hiring, training, motivating and coaching employees as they provide attentive, efficient service to customers, assessing employee performance and providing helpful feedback and training opportunities.
• Resolving conflicts or complaints from customers and employees.
• Monitoring store activity and ensuring it is properly provisioned and staffed.
• Analyzing information and processes and developing more effective or efficient processes and strategies.
• Establishing and achieving business and profit objectives.
• Maintaining a clean, tidy business, ensuring that signage and displays are attractive.
• Generating reports and presenting information to upper-level managers or other parties.
• Ensuring staff members follow company policies and procedures.
• Other duties to ensure the overall health and success of the business.
• Bachelor’s degree in business, management, or related field.
• More education or experience may be preferred or required.
• Strong understanding of business management, financial, and leadership principles.
• Excellent communication, interpersonal, leadership, coaching, and conflict resolution skills.
• Time and project management skills.
• Ability to analyze processes and information, identify problems and trends, and develop effective solutions and strategies.
• Commitment to providing exceptional service to customers and support to staff members.

NOX - Dine in the Dark is one of Singapore's most unique restaurants with a stellar 10-year track record by introducing you to a new world of mystery and sensation you have never experienced before through a culinary journey through taste, smell, touch and sound, in total darkness.

We are currently on the lookout for the right candidate who:

- is highly self-motivated outgoing individual, traits necessary for driving the restaurant's team to consistently provide excellent, professional, yet personal service;

- is honest, committed to performance excellence & continuous performance improvement, and must display professional integrity;

- is looking to grow together with the success of the company, and on this journey of growth, mentor staff and prepare them for bigger roles and succession plans aligned with the company's growth and expansion.

He/She is responsible to:

- maximise revenue and profitability from daily customer attendance;

- be a role model and perform hosting duties to our guest, manage reservations.

- optimise cost-efficiency and effectiveness

- bar operations, including cocktails, mocktails preparation when needed

- manage staff / labour arrangements to meet the daily operations needs of the restaurant;

- Initiate and drive training initiatives for staff with continuous performance improvement as a daily goal;

- account for the daily sales through accurate reporting as well as submission of takings;

- ensure inventory management is performed weekly (or more frequent as deemed necessary by the Restaurant Manager) to maintain accurate stock levels and eliminate wastage and/or pilferage where gaps are identified.

He/She should:

- be proficient and fluent in written and spoken English, and preferably another language;

- have relevant experience in a similar management role in a service environment;

- be proficient with the computer and common applications.

An F&B Manager in a manufacturing factory oversees product development, production coordination, quality control, and compliance to ensure consistent, safe, and market-ready food products.

Key Responsibilities

• Oversee production of chilli, sauces, and spice products to meet quality and volume targets
• Ensure compliance with food safety standards (e.g., HACCP, GMP) and regulatory requirements
• Manage product formulation, taste consistency, and quality control
• Coordinate with procurement for raw materials and inventory management
• Supervise and train production staff
• Monitor costs, reduce waste, and improve production efficiency
• Work with sales/marketing on product development and improvements

Requirements

• Minimum Diploma in Food Science, Food Technology, or related field
• At least 3 years of experience in food manufacturing (sauces/spices preferred)
• Knowledge of food safety and quality standards
• Strong leadership, organizational, and problem-solving skills

Job Descriptions:

• Oversees the end-to-end production operations for Frozen-Cooked, Cooked Chilled and related products within the Central Kitchen
• Responsible for planning, coordinating, and supervising daily manufacturing activities to ensure productivity, quality, and food safety standards are consistently achieved
• Drive continuous improvement in production processes, optimize resource utilization, and lead a team of production staff to meet operational goals
• Lead, plan, schedule, and manage daily production operations to meet company standards, output targets, and efficiency goals
• Supervise, train, and evaluate production staff to maintain high performance, teamwork, and adherence to safety and hygiene standards.
• Monitor and evaluate equipment performance, ensuring preventive maintenance and effective resource use to minimize downtime and optimize productivity
• Track and analyze production metrics, generating accurate performance reports and presenting insights for management review and decision-making
• Ensure strict compliance with food safety, quality, and regulatory standards in collaboration with the Quality Control team
• Build a high-performance operations team by cultivating a culture of learning, feedback, and resilience; coach team members to adopt a growth mindset and take ownership of their
• development and results.
• Oversee team performance and manage HR-related matters in partnership with the HR Business Partner (HRBP).
• Undertake any other duties or projects as assigned to support manufacturing objectives.

Requirements:

• Minimum 2 years of relevant experience in F&B Operations, Kitchen, Food Production experience is a plus
• Able to work independently with minimal supervision and team player
• Good understanding labor and food cost analysis
• Problem solver and able to proactively provide solutions to real time operations
• Good communication and interpersonal skills
• Highly organized, meticulous in paper work and able to work under pressure
• 3–5 years of experience in food production

Interested candidates, do submit your resume in MSWord or contact 62251232

This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”).
e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives.

By applying for this role, you consent to Recruit Haus’ PDPA and e2i’s PDPA.

• Develop and implement strategic sales plans that expand customer base and ensure strong market presence
• Set sales quotas and targets for individual team members and overall sales team
• Monitor and evaluate sales team performance through regular check-ins, reviews, and KPI tracking
• Recruit, hire, train, and onboard new sales representatives to build a strong team
• Coach and mentor sales staff to develop their skills and maximize their potential
• Analyze sales data, trends, and metrics to identify opportunities for improvement
• Forecast sales volumes, revenue, and profitability for existing and new products
• Generate leads and establish relationships with potential clients through various channels
• Collaborate with marketing, product, and other departments to align strategies and nurture leads
• Negotiate contracts and close deals with key clients and partners
• Present sales reports, forecasts, and performance updates to senior management
• Manage CRM systems and ensure accurate data entry and pipeline hygiene

A Food Production Manager oversees food manufacturing operations, ensuring efficient production, consistent quality, and compliance with food safety standards.

Key Responsibilities

• Plan and manage production schedules to meet targets
• Ensure product quality and food safety (e.g., HACCP, GMP)
• Supervise, train, and manage production staff
• Monitor costs, reduce waste, and optimize resources
• Maintain equipment and coordinate repairs
• Ensure compliance with regulations and maintain records
• Drive process improvements to enhance efficiency

Requirements

• Minimum Diploma in Food Science or related field
• At least 3 years of experience in food production or manufacturing
• Knowledge of food safety standards
• Strong leadership and organizational skills

A General Manager oversees overall manufacturing operations, ensuring efficiency, profitability, product quality, and compliance with safety and regulatory standards.

Key Responsibilities

• Lead and manage end-to-end manufacturing operations
• Develop and execute production, business, and growth strategies
• Ensure production targets, quality standards, and deadlines are met
• Oversee budgeting, cost control, and resource optimization
• Manage and lead department heads and workforce
• Ensure compliance with safety, quality, and regulatory requirements
• Drive process improvements and operational efficiency
• Coordinate with sales, procurement, and logistics teams

Requirements

• Minimum Diploma/Degree in Engineering, Manufacturing, or related field
• At least 5 years of experience in manufacturing, with leadership experience
• Strong leadership, strategic thinking, and decision-making skills
• Good financial and operational management knowledge

Swissôtel Sydney, part of Accor’s international network, is seeking an experienced assistant manager with Fine Dining experience as Assistant Manager Food & Beverage.

Reporting directly to the Food & Beverage Manager, you will ensure that our guests and clients have a truly memorable experience during dinner services in Ten Stories, with cross over assistance in In Room Dining and Executive Lounge as required.

Responsibilities and duties (but not limited to):

• Supervise team members and manage the day-to-day dinner operation of our Food & Beverage outlets

• Ensure efficient, hospitable and professional service is provided to all guests and clients

• Support the Food & Beverage Management team

• Develop and mentoring team members

• Oversee daily restaurant operations to ensure smooth and efficient service

• Lead, train, and motivate F&B attendant to hotel brand standard

• Deliver exceptional customer service and handle guest feedback or complaints professionally

• Manage staff rostering and timesheet approval

• Monitor inventory levels, order supplies, and control stock costs

• Ensure compliance with food safety, hygiene, and workplace health & safety standards

• Drive sales and implement strategies to achieve revenue targets

• Maintain high standards of presentation, cleanliness, and service quality

• Collaborate with kitchen team to ensure menu quality and consistency

• Recruit, onboard, and develop team members

• Build a positive team culture aligned with company values

Responsibilities

• assist to manage store operations (Yakiniku Like - a member of MX Caterers (Asia) Pte Ltd)
• lead and supervise a team of Supervisors and Crew
• plan and deploy to ensure that the store has adequate manpower for daily operations
• maintain guidelines of food preparation to ensure that desired quality and standards are achieved
• coach staff in providing excellent service experience to all customers
• handle all customer queries and feedback in a professional and timely manner
• ensure compliance to food safety, hygiene and sanitation standards according to statutory guidelines
• ensure that policies and standard operating procedures are strictly adhered to
• monitor work performance of all staff and enforce discipline when necessary
• ensure on-the-job training is conducted for all staff
• check on supplier operations and provide feedback to the Store Manager if necessary

Requirements

• GCE 'O' level
• at least three years of relevant working experience in the food and beverage industry (experience in Japanese cuisine will be an added advantage)
• highly communicative to lead and motivate staff
• quality-driven with good understanding of local food and beverage trends
• trained eye for detail and customer-centric
• ability to work in a fast-paced environment

Work location/environment

• stores located islandwide
• 5.5 days per week (able to work on weekends and public holidays)

Business Operations

• Assist the Restaurant Manager in daily operations to deliver quality food, service and ambience to our guests
• Ensure that standard operating procedures are maintained consistently, including service recovery, restaurant task cycle and cost control
• Take ownership of outlet sales, food quality and guest experience
• Uphold safety, hygiene and cleanliness as required by NEA/SFA regulations and company requirements
• Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary

People Management

• In-charge of recruitment, selection and training of new hires
• Monitor and manage the staff performance including punctuality, customer service and food quality
• In-charge of overall supervision of the outlet
• Facilitate innovation and lead staff to implement change

Customer Service

• Manage an efficient team of service staff by coach, training, and supervising staff to operate stations and deliver a great customer experience
• Ensure and maintain service quality and professional etiquette
• Customer feedback management

Adhering to Quality and Standards

• Examine food and beverage preparation
• Ensure quality control for food and service

Skills/Qualifications

• Minimum 2 years of relevant experience in managing F&B restaurants
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Possess strong leadership qualities
• Able to work shift hours

Full Time: 6 Days/Week, 10 Hours/Day (Including 1 Hour break)

The Restaurant Manager is responsible for the overall profitability and smooth operation of the restaurant, ensuring exceptional customer experiences and efficient team management. This role encompasses a wide range of responsibilities, from strategic business operations to hands-on customer service and staff development.

Role & Responsibilities

Business Operations

• Manage daily operations, ensuring seamless service and efficient workflow.
• Monitor income and expenses, analyze financial performance, and implement strategies for improvement
• Manage inventory, including ordering, stock control, and minimizing waste
• Manage equipment maintenance and ensure proper functionality.
• Prepare and submit timely reports (daily, weekly, monthly) on sales, food cost, labor cost, and other key performance indicators.
• Conduct regular inspections of the kitchen and service areas.

Customer Service

• Cultivate a customer-centric environment, prioritizing exceptional service and guest satisfaction.
• Proactively address customer feedback and resolve any issues promptly and professionally.
• Ensure consistent service quality and adherence to established etiquette standards.

People Management

• Lead, motivate, and develop a high-performing team.
• Manage the recruitment, training, and performance evaluation of staff.
• Ensure all employees adhere to company policies, quality standards, and F&B hygiene regulations.
• Drive team initiatives and implement changes effectively.
• Ensure strict compliance with all F&B hygiene policies, procedures, and health and safety regulations.

Skills/Qualifications:

• Minimum 4 years of relevant experience in managing F&B restaurants
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Possess strong leadership qualities
• Able to work shift hours

Responsibilities

• Lead and conduct daily on-site inspections, ensuring compliance with quality standards, food safety regulations, and operational procedures across production
• Supervise and conduct personal hygiene checks, product quality assessments, and sample retention protocols to ensure adherence to internal and external standards.
• Develop, implement, and oversee testing and sampling schedules, ensuring all critical tests are conducted in accordance with product specifications and regulatory requirements.
• Analyse test results and recommend corrective actions for any deviations or non-conformities.
• Implementation and continuous improvement of Quality Management Systems (HACCP, BRC, ISO 22000) Food Safety Management System (FSMS) for relevant operations.
• Oversee and updates of the Quality Management System and Standard of Procedure, ensuring alignment with industry best practices and regulatory changes.
• Work closely with relevant departments to ensure operational adherence to standards and address any discrepancies or audit findings.
• Ensure the accuracy, completeness, and proper retention of all quality assurance records, documents, and files as per regulatory and company policies.
• Perform regular audits of quality documentation and lead the improvement of record-keeping practices.
• Develop, review, and enhance Standard Operating Procedures (SOPs) across all areas of operations to ensure best practices in quality control and food safety.
• Conduct training, development and continuous improvement of food safety training materials, ensuring they are relevant, up-to-date, and aligned with company policies and industry standards.
• Identify and mitigate quality risks, ensuring proactive measures are taken to prevent non-conformities and quality failures.
• Communicate quality-related issues and improvements to stakeholders, ensuring alignment across all levels of the organization.

Requirements

• Diploma/Degree in Food Science with at least 2 years of relevant experience
• Good Knowledge of Quality Management Systems (HACCP, BRC, ISO 22000)
• Good Communication, Organizational and Analytical Skills
• Ability to work with multiple priorities in a fast-paced environment is required
• 5 Days Work Week + 1 Saturday Per Month

*Salary package commensurate with experience