Total 1,164 Manager level F&B / Tourism / Hospitality job vacancies

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.

Interviewing, hiring, and training cooks and other kitchen staff.

Planning and supervising tasks carried out by the food preparation staff.

Taking responsibility for the health and safety of the food team.

Planning food menus and ensuring that the menu is fresh and well presented.

Keeping abreast of culinary trends and incorporating these into the menu.

Developing recipes and determining how best to present dishes.

Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.

Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.

Checking regularly that the equipment and work areas are kept spotless.

Keeping abreast of and complying with the latest health and safety laws and regulations.

Job Description & Requirements

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring high standards of food quality, customer service, and operational efficiency. This role involves managing staff, controlling costs, and maintaining compliance with local regulations.

Key Responsibilities:

Manage and oversee daily restaurant operations, including opening and closing procedures

Supervise, train, and schedule staff to ensure smooth operations

Ensure high standards of customer service and handle customer feedback or complaints professionally

Monitor food quality, hygiene, and safety standards in compliance with local regulations

Control operational costs, including food, labor, and inventory management

Work closely with the kitchen team to maintain menu quality and consistency

Prepare reports on sales, expenses, and overall business performance

Ensure proper maintenance of restaurant facilities and equipment

Implement marketing and promotional activities to drive business growth

Requirements:

Diploma or Degree in Hospitality, Business, or related field (preferred)

Minimum 3–5 years of relevant experience in F&B or restaurant management

Strong leadership and team management skills

Good communication and interpersonal skills

Ability to work in a fast-paced environment and handle pressure

Knowledge of food safety and hygiene standards

Basic financial and reporting skills

Working Hours:

5–6 days work week, including weekends and public holidays

Shift-based schedule as required by operations

Additional Notes:

The role requires hands-on involvement in daily operations

May be required to support multiple outlets if needed

Retail Shop Sales Manager Recruitment

We are seeking 1 experienced Retail Shop Sales Manager tojoin our team.

Responsibilities

• Oversee daily retail shop operations and sales management
• Develop and implement sales strategies to achieve performance targets
• Manage inventory and product display, ensuring brand standards are maintained
• Achieve and exceed sales targets through proactive engagement
• Analyze sales data and propose improvement strategies and marketing initiatives

Requirements 

• Minimum 3 years of experience in retail or sales management
• Excellent communication and customer service abilities
• Bilingual in English and Chinese preferred, to engage diverse customer groups
• Positive, proactive attitude with the ability to thrive in a fast-paced environment
• 5.5 days work

WhatWe Offer

• A professional and collaborative working environment.
• Opportunities for career development and advancement.
• Competitive remuneration package

Compensation& Benefits

• Probation period (3–6 months): Base salary SGD$3,000 + high commission
• After probation: Base salary SGD$3,300 + high commission
• Attractive commission structure with significant earning potential

·       Supportiveteam environment

Additional Benefits (After Probation)

• Full Attendance Bonus
• Annual Leave: 14 days
• Medical Leave: 10 days
• Dental Subsidy: $150–$300 per year
• Education Materials and expenses: $300 - $500 per year     

Location: Singapore

Employment Type: Full-time

Responsibilities:

1. Supervise and coordinate assigned shift; conduct daily pre-operation meeting with staffs on duties

2. Conduct On-the-Job Training (OJT) to employees including the proper and safe manner of routine cleaning using equipment & machinery

3. Ensure all daily and periodic cleaning works are carried out as per schedule

4. Attend to complaints and ensure customers' satisfaction

5. Check on staff punctuality and discipline

6. Any other duties assigned by Superiors and Clients

Requirements:

1. Able to work midnight shift

2. Able to work OT including weekends and public holidays.

3. Able to work in islandwide locations, and able to go to multiple locations daily.

4. Excellent customer service skills and able to interact well with clients

5. At least 1 year’s experience in similar role in hotel sector

Primary Role:

Prepare meals, manage staff and oversee all day-to-day operations. Be the Director of Quality, ensuring the highest quality foods are prepared and served.

Essential Functions:

1. KITCHEN PRODUCTION:

• Oversee all kitchen activities, assign team’s tasks. For the Head Chef, cooking is the main priority!
• Ensuring promptness, freshness, and quality of dishes.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentation.
• Reviewing staffing levels to meet service, operational and financial objectives.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.
• Prepare menus as required and submit on time to HO.

2. COOKING FROM SCRATCH WITH LOVE: Cooking with passion and love is essential to food quality and leading the brand. Whenever humanly possible, always use fresh, seasonal ingredients and cook from scratch. Main duty is to prepare delicious and balanced meals. Always taste all dishes before putting them on the line, regardless of if you or one of your staff prepare. ALWAYS TASTE EVERYTHING!

3. ATMOSPHERE: Keep the kitchen looking fun and inviting, updating signage and displays. Make sure staff are working efficiently and the environment projects a clean, organized, and professional business.

4. TRAINING: In charge of all staff training, make sure all new staff are receiving proper training and follow SOPs.

5. REGISTER: (If applicable) Ensure register is properly opened every day and ‘end of day’ is closed out every evening.

6. HIRING: Hire staff. This includes conducting interviews, doing reference checks, wage negotiation (with H/O).

7. COMMUNICATION: Respond to all emails within 24 hours (1 business day).

8. FOOD COST: Monitor kitchen to ensure proper use of product and inventory control while keeping waste to a minimum (under 2%). Make sure there is no theft by staff or students. Perform monthly inventory and send results to Head Office by 5th. Meal service, including snacks and catering should be kept at 30% COGS. Accounts that do not pay rent or utilities need to keep food costs no higher than 40% COGS, depending on lunch pricing.

9. LABOR %: Follow daily labor targets of 20~25%, depending on lunch pricing. When slow, send people home and/or call off shifts and if busy, ask team to stay late. Ensure staff are following their schedule and taking proper breaks. SOP for labor is 1 staff member for every 50 lunches in sales.

10. SAFETY & SECURITY: Maintain a safe work environment for all staff and guests. Secure kitchen during non- operating hours. Keep food samples for 14 days and adhere to all company safety standards.

11. CATERING: Our Client is a catering company and contracts with schools that may require catering. All catering events require a booking sheet to be sent to relevant upper management ahead of the event for review and approval. No event is rejected without consulting Head Office.

12. CASH CONTROL: Follow Management Cash Handling Policy, count and manage all cash funds, do refunds and go to the bank weekly. Always keep safe locked and record prepayment and cash deposits using the safe log. Manage & complete petty cash form, following the reporting policies.

13. PURCHASING: Manage all food and supply orders following approved vendor list and purchasing policy. Office supplies, small-wares, fixtures, and equipment orders are handled by the Head Office.

Job Requirements

• At least 3 years of experience in a relevant role
• Minimum High School Diploma in Culinary
• Strong Team Player

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.

Reporting to the Director of Sales, you are responsible to manage a portfolio of accounts in the assigned Corporate or Leisure segments with the objective of generating revenue and occupancy for the Hotel.

RESPONSIBILITIES

• To increase revenue and occupancy through sourcing for new business and maintaining good relationship with existing clients
• Drive for results by working towards achieving sales targets set by the Hotel and to ensure maximum clients’ satisfaction
• Represent the Hotel in trade shows, exhibitions and events to seek opportunities for business and acquisitions in the portfolio
• Conduct hotel site inspection for existing and new/potential accounts
• Entertain existing and potential clients in order to maintain rapport, good relationship and increase business opportunities
• Maintain accurate accounts and data sheets for existing clients and ensure up-to-date reporting of information
• Prepare and generate all Sales reports relevant to the portfolio of accounts on a timely basis (daily, weekly or monthly), ensuring accuracy and efficiency.
• Conduct resume meeting with all departments involved for any confirmed groups and work closely with other relevant departments
• Attend all events for clients in the Hotel (eg: Dorsett Wine Hour), organize sales blitz, promotions and activities
• Responsible for handling of Corporate or Leisure guest feedback and work with operations team in responding to guests in a prompt and efficient manner
• Perform any other ad-hoc duties assigned by the Director of Sales / Assistant Director of Sales from time to time

SKILLS & QUALIFICATION REQUIREMENTS

• Diploma in Hotel Management / Sales & Marketing or equivalent
• At least 4 years sales experience in the Hospitality industry for Senior Sales Manager role
• Proven sales track records and good clientele network
• Result-driven individual with excellent PR, communication and interpersonal skills
• Pro-active team player

WHAT WE OFFER

• Annual Wage Supplement (AWS)
• Sales Incentives*
• Leave including birthday leave
• Medical benefits including Flexi-Benefits (Optical & Dental)
• Training & career opportunities

We are looking for a Head Chef who is a highly skilled professionalwho oversees the operations of a restaurant or dining facility. They areresponsible for the food that comes out of a kitchen, from conception toexecution.

Responsibilities:

• Design menus that enhance customers’ culinary experience while keeping up high quality.
• Submit cost proposals for menu items.
• Provide feedback regarding the food quality of large bulk purchases.
• Ensure that all food preparation is in accordance with regulatory guidelines.
• Design standardized food presentation guidelines for each dish.
• Monitor inventory levels of commonly used items.
• Look for ways to reduce spoilage of infrequently used items.
• Hire, train, and mange staff about proper kitchen sanitization methods.

Qualifications:

• Ability to track expenses and manage a budget.
• Ability to lead and inspire a team.
• Strong passion for the art of food design.
• Culinary Degree or equivalent experience.
• Excellent verbal and written communication

We are looking for an efficient and committed Manager to join our office. As a Manager, you will be managing the day to day activities. You will be responsible for arranging meetings for the staff, provide them necessary official documents and keep a record of the appointments within the office. You will be also arranging monthly repairs and renovations.

You will also be organizing office operations and procedures. You should be highly dedicated to work and have exceptional organizational skills. If you are ready to take up Manager duties and responsibilities, then apply right away. We will love to meet you.

Responsibilities of a Manager

• Work with Human Resources staff to recruit, interview, select, hire, and employ an appropriate number of employees.

• Provide oversight and direction to the employees in the operating unit in accordance with the organization's policies and procedures.

• Health and safety of the workforce.

• Carrying out and attaining the mission and the goals of the business unit managed.

• Development of a superior workforce.

• Development of the department.

• Development of an employee-oriented company culture that emphasizes quality, continuous improvement, key employee retention and development, and high performance.

• Personal ongoing self-development and personal growth as an employee.

• Coach, mentor, and develop staff, including overseeing new employee on boarding and providing career development planning and opportunities.

• Empower employees to take responsibility for their jobs and goals. Delegate responsibility and expect accountability and regular feedback.

• Consciously create a workplace culture that is consistent with the overall organization's and that emphasizes the identified mission, vision, guiding principles, and values of the organization.

• Lead employees using a performance management and development process that provides an overall context and framework to encourage employee contribution and includes goal setting, feedback, and performance development planning.

• Lead employees to meet the organization's expectations for productivity, quality, continuous improvement, and goal accomplishment.

• Provide effective performance feedback through employee recognition, rewards, and disciplinary action, with the assistance of Human Resources, when necessary.

• Maintain employee work schedules including assignments, job rotation, training, vacations, and paid time off, telecommuting, cover for absenteeism, and overtime scheduling.

• Maintain transparent communication. Appropriately communicate organization information through department meetings, one-on-one meetings, and appropriate email, IM (Instant Messaging), and regular interpersonal communication..

• Plan and implement systems that perform the work and fulfill the mission and the goals of the department efficiently and effectively.

• Plan and allocate resources to effectively staff and accomplish the work to meet departmental productivity and quality goals.

• Plan, evaluate, and improve the efficiency of business processes and procedures to enhance speed, quality, efficiency, and output.

• Manage the preparation and maintenance of reports necessary to carry out the functions of the department. Prepares periodic reports for management, as necessary or requested, to track strategic goal accomplishment.

• Communicate regularly with other managers, the director, vice president, president, and other designated contacts within the organization.

• Perform other duties and responsibilities, as assigned.

Manager Job Requirements

• Knowledge and experience in business, supervision, and management.

• Knowledge of the functions, operation, and mission of the specific department.

• Better than average written and spoken communication skills.

• Outstanding interpersonal relationship building and employee coaching and development skills.

• Management experience in a team-oriented workplace preferred.

• Demonstrated ability to lead and develop a department and department staff members.

• Demonstrated knowledge of basic economics, budgeting, and accounting principles and practices.

• Demonstrated ability to serve as a knowledgeable resource to the organization's management team that provides leadership and direction.

• Excellent computer skills in a Microsoft Windows environment. Must include knowledge of Excel and skills in Access..

• Evidence of the ability to practice a high level of confidentiality.

• Excellent organizational management skills.

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).

We are looking for a Food Outlet Manager who is responsiblefor the profitability and performance of a food service outlet. Duties includeoverseeing daily operations, customer service, staff work schedules,cashiering, food supplies, maintenance and administrative operations.

Responsibilities:

• Analyze service quality and customer satisfaction
• Conduct staff performance assessment process and manage training
• Contribute to innovation process within own scope of work in the business unit
• Facilitate compliance with legislative and regulatory requirements
• Foster service innovation
• Identify and establish internal and external stakeholder relationships
• Lead team to implement change
• Manage and implement business continuity plans
• Manage compliance with food and beverage hygiene policies and procedures
• Manage food and beverage operations
• Manage site/outlet and equipment maintenance
• Manage the customer experience

Qualifications:

• Experience in the same industry is an advantage
• Positive, confident and personable demeanor
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, andsafety.

Job Description

We are looking to hire a Area Manager who will be responsible for driving and delivering sales revenue in line with the budget while managing costs and maintaining the service and hygiene standards with the operations team.

This individual will be in-charge of our food court operations and drink stall management.

Responsibilities:

Business Operations

• Work closely with management to integrate strategic business continuity management into organization’s operations to achieve business goals

• Responsible for the business performance, financial and budget planning of the business unit

• Involved in the set up and expansion plans for new concepts and brands

• Analyse business performance to optimise sales and profitability

• Work closely with functional support departments as to align with strategic business objectives.

• Facilitate innovation process within the business unit

Customer Service

• Develop and implement service operations processes

• Drive service quality and customer satisfaction

• Drive customer loyalty for service excellence

People Management

• Oversee all staff related matters including such as hiring, training, performance management, and disciplinary matters

• Develop managers and high-potential employees through organizational talent capability reviews

• Lead, coach and motivate managers to develop organizational and governance strategies and achieve goals

• Facilitate innovation and lead managers to manage change

Adhering to Quality and Standards

• Manage compliance with F&B hygiene policies and procedures

• Oversees restaurants standards and maintenance

Requirement: 6 days work week

Skills/Qualification

• At least 5 years of experience in F&B environment

• Minimum 3 years exposure in managerial position in F&B operations

• Passionate and interest in F&B operations

• Strong business acumen, critical thinking and analytical skills.

• Determination to succeed and ability to deliver results

• Good problem solver and self-confidence in decision making.

• Ability to lead and inspire the team to achieve organizational goals.

• Strong inter-personal skills and to lead by example with hands-on-approach.

• Ability to identify the market trends and creative to new ideas to stay ahead of competition.

• Oversee full spectrum of HR functions, including recruitment, onboarding, performance management, employee relations, training, and compliance
• Manage end-to-end payroll processing and ensure accuracy and timeliness
• Monitor and control monthly manpower costs, including budgeting and expense tracking
• Handle onboarding and offboarding processes, including documentation, uniforms, contracts, and certifications
• Maintain accurate and up-to-date employee records and HR databases
• Manage work pass applications, renewals, and cancellations for foreign employees
• Provide advisory support to employees on HR and administrative matters (e.g. leave, payroll, insurance, retention)
• Oversee daily HR and administrative operations to ensure smooth business functioning
• Handle applications and renewals for regulatory requirements, including SFA licensing and food hygiene certifications
• Manage submission and tracking of statutory claims and filings (e.g. NS make-up pay, government-paid leave, IR8A, CPF, IR21)
• Perform any other ad hoc duties as assigned

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

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