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

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)

Job Duties:

• Manage floor operations to ensure consistently excellent guest experience.
• Recommends and suggests specialties to guest, up sells whenever possible.
• Train and work together with service and kitchen team to build sales.
• Responsible for all ordering, inventory, stationary, stocks for daily use in outlet and manage stock levels and wastage.
• Inspects table and glassware for cleanliness and damages.
• Inspects service stations for cleanliness, functioning of equipment and sufficient supplies.
• Present bill upon request and processes payment.
• Train staff in the outlet as and when necessary.
• Ensure that service team adheres and comply with company’s policies and procedures.
• Handle customer complaints and feedback.
• Ensuring that the handover, closing and opening procedures are completed in each shift.
• Maintain a sound knowledge of the menu and presentation standards for food and drinks.
• Support cluster managers in optimising labour usage.
• Perform any others duties as directed by the Restaurant In-Charge and Operations Manager.

Requirements:

• Min. 2 years of relevant working experience in related field
• Management or supervisory experience will be an added advantage
• Ability to thrive in fast-paced and highly energized working environment
• Mature and decisive with good business acumen
• Resourceful with excellent management and interpersonal skills
• Proficient in MS Office Applications

Job Responsibilities:

• Responsible for the restaurant's daily operations, including staff scheduling, inventory management, and supply chain coordination.
• Recruit, train, motivate, and manage employees; foster a positive work environment; enhance team cohesion and service levels.
• Ensure customer satisfaction; handle customer complaints and feedback; improve the restaurant's reputation.
• Monitor sales, cost control, and profit analysis; develop and execute budget plans.
• Supervise food quality; assist in menu optimization; ensure food safety and hygiene standards.
• Assist in developing promotional strategies to increase brand awareness and customer traffic.
• Ensure the restaurant complies with all relevant laws, regulations, and industry standards.

Job Requirements:

• Preferred majors in Chinese restaurant management or hotel management.
• 3+ years of management experience in the restaurant industry; familiar with Chinese cuisine characteristics and operational processes.
• Excellent leadership and teamwork skills.
• Good communication skills and customer service awareness.
• Familiar with financial budgeting and cost control.
• Adaptable and able to maintain high efficiency in a fast-paced environment.

To facilitate your application, please include the following in your resume:

• Last draw, current and expected salary.
• Job duties and responsibilities.
• Resume in Microsoft Word format.
• Reasons for leaving past and present jobs.
• Availability.
• Residential area.

Thank you.

David Ong (R1110279)

Adept Manpower (EA License: 22c1006)

https://adeptmanpower.com/

EA License No: 22C1006

1. Food Preparation & Cooking

* Prepare and cook food in accordance with standard recipes and company guidelines
* Ensure consistency in food quality, taste, and presentation
* Plan menus and manage portion control to meet operational requirements
* Supervise food preparation processes to maintain standards

2. Operations Management

* Plan and manage daily production schedules based on outlet or client demand
* Oversee food packing and ensure timely delivery to outlets or customers
* Monitor kitchen workflow and productivity, implementing improvements where necessary


3. Food Safety & Hygiene

* Ensure full compliance with food safety regulations and hygiene standards (e.g., SFA guidelines)
* Enforce proper food handling, storage, and temperature control practices
* Maintain accurate records for inspections (e.g., temperature logs, cleaning schedules)
* Ensure all staff adhere to SOPs and hygiene requirements

4. Inventory & Cost Control

* Manage stock levels, purchasing, and inventory control
* Conduct regular stock checks and ensure proper stock rotation (FIFO)
* Monitor food costs 
* Coordinate with suppliers to ensure timely and cost-effective procurement

5. Team Management

* Supervise and lead kitchen staff, including cooks and kitchen assistants
* Schedule staff duties and ensure adequate manpower coverage
* Train and guide staff on food preparation and safety standards
* Maintain discipline, teamwork, and a positive working environment

6. Equipment & Facility Management

* Ensure proper usage and maintenance of kitchen equipment
* Arrange for repairs and servicing when necessary
* Maintain cleanliness and organization of the kitchen at all times

Key Requirements
* Minimum 2–5 years of experience in cooking and kitchen operations
* Knowledge of food hygiene and safety standards (Food Hygiene Certificate required)
* Strong leadership and organizational skills
* Willing to work shifts, weekends, and public holidays

Working Location: Kallang way

· Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation

· Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems

· Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations

· Lead and ensure staff are cross-trained to support successful daily operations

· Work closely with the Executive Chef to determine menu selections and specials and develop new menus recipes as necessary

· Assume duties and responsibilities in the absence of the Executive Chef

High Note Hospitality Group | Singapore

_______________________________________________________________________________________________________________________

The Role

The Head Chef is the culinary leader of a new restaurant. This role is responsible for shaping and executing the restaurant's culinary vision while ensuring excellence in food quality, consistency, team leadership, kitchen culture, cost management, and day-to-day operations. This is a leadership role for a chef who brings together strong operational discipline with genuine taste, sensitivity, and emotional intelligence. The successful candidate will build a kitchen that delivers food of depth, clarity, and relevance while nurturing a team culture grounded in professionalism, honesty, care, and pride.
_______________________________________________________________________________________________________________________

Responsibilities

• Lead the culinary direction to align with the restaurant’s concept, brand standards, and business goals.
• Oversee daily kitchen operations and service execution to maintain high standards.
• Execute dishes consistently to meet quality and presentation requirements.
• Manage food cost, minimize wastage, and optimize labour efficiency to support profitability.
• Recruit, train, and develop kitchen team members to build a skilled and motivated workforce.
• Ensure strict compliance with food safety and hygiene regulations to maintain a safe kitchen environment.
• Collaborate closely with front-of-house teams to deliver a seamless and exceptional guest experience.
• Contribute to creative research and development and support group-wide culinary initiatives.

_______________________________________________________________________________________________________________________

What We’re Looking For

• Proven experience as Head Chef, Chef de Cuisine, or Senior Sous Chef ready to advance into a leadership role.
• Strong leadership and kitchen management skills demonstrated through team and operational oversight.
• Excellent palate with attention to detail and commercial awareness to maintain quality and profitability.
• Ability to remain calm under pressure and apply a solutions-focused mindset in a fast-paced environment.
• Experience working in quality-driven or concept-led restaurants preferred.
• Strong communication skills with a passion for mentoring and developing culinary talent.

_______________________________________________________________________________________________________________________

What We Offer

• Monthly salary: $7,000 – $9,000 (commensurate with experience)
• Opportunity to shape a flagship restaurant concept
• Collaborative leadership environment
• Long-term career growth within High Note Hospitality Group
• 5-day work week (44 hours per week)
• Group medical and hospitalization coverage
• Staff discounts
• Meals and transport benefits

Job Responsibilities

• Respond to customer requests and handle customer enquiries in a prompt and professional manner
• Provide technical advice and to render support to Architects, Consultants, Contractors & Building Owners respectively
•  Plan and conduct customer meetings to secure new sales and meet targets.
• Build and maintain strong relationships with existing and potential customers.
• Develop and execute sales strategies to penetrate new markets.
• Identify and expand business opportunities by sourcing new customer accounts.
• Analyze market trends and competitor activities to stay updated on industry developments.
• Visit customers as required, assisting with sales and customer service issues
• Gather costing, generate a quotation, tender submission, and regular follow up
• Manage, maintain a good relationship with key accounts and identify potential new customers and develop new accounts
• Ensure quote activities are updated in a timely manner in accordance with standard process
• To take ownership of assigned projects and target on identified must-win projects to ensure meeting set order targets
• Understand and identify business outcomes for customers and help provide a total solution to meet these desired outcomes
• Responsible for meeting Sales target set by the company as well as developing new businesses through customers, products, or product applications in Singapore

• Prepare proposals, tenders, and quotations tailored to project needs; oversee project execution for profitability and customer satisfaction.
• Promote the company’s portfolio to potential clients and execute new projects effectively.
• Coordinate with customers at all levels to ensure timely project delivery.
• Achieve revenue and growth targets set by management.
• Perform additional duties as assigned.

Job Description:

• Implementing marketing strategies; analyzing trends and results.
• Maintain sales volume, product mix and selling price by keeping current with supply and demand, changing trends, economic indicators and competitors.
• Customer acquisition and engagement.
• Develop and implement new sales initiatives, strategies and programs to capture key demographics.
• Motivating staff and leading the team to achieve sales targets.
• Chasing leads and following up on opportunities to generate sales.
• Attend trade meetings and industry conventions.
• Cultivate effective business relationships with executive decision makers in key accounts
• Motivated in revenue generation.
• Site management of tendered projects.

Experience and education:

• Tertiary or related professional qualification.
• Minimum 10 years’ experience in sales in B2B environment.
• Minimum 5 years’ experience in managing a sales team in B2B environment.
• Relevant industry experience and knowledge of the company’s market.
  Preferably in foodservice / kitchen equipment / laundry industry.
• Highly motivated with a drive to succeed and a passion for sales.
• Target driven and motivated individual.

Responsibilities includes:

Responsible for the preparation of raw materials required for items on the menu

Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures

Adhere to all statutory food hygiene and sanitation guidelines

Ensure regular maintenance of all kitchen equipment, machinery and accessories

Ensure all items prepared are done with the same level of quality and consistency

Assist in cooking and plating prepared items according to standards in the Kitchen Manual

Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

No prior working experience in the related field is required for this position

Able to commit shift, weekends and public holidays

Understanding of current SFA regulations, (hygiene and health, and safety legislations.

A team player with a positive attitude

Able to work under extreme pressure

Ability to delegate tasks.

*Salary commensurate with working experiences*

1. JOB DESCRIPTION

Job Title

Food Outlet Manager (Roasted Delights Stall)

Key Responsibilities:

Kitchen & Cooking Duties

- Prepare and roast meats such as char siew, roasted pork, duck, and chicken

- Ensure consistency in taste, quality, and food presentation

- Maintain kitchen cleanliness and comply with NEA food hygiene standards

- Manage kitchen prep, portioning, and daily mise en place

- Control food cost, reduce wastage, and manage ingredient stock levels

Outlet & Team Management

- Oversee daily outlet operations to ensure smooth workflow

- Supervise, train, and schedule kitchen and service staff

- Ensure excellent customer service and handle feedback professionally

- Monitor sales performance and assist in meeting outlet targets

- Coordinate with suppliers for ordering and inventory control

- Ensure all safety, hygiene, and licensing compliance

Requirements:

- Experience in roasted delights (烧腊) preparation is essential

- Strong leadership and multitasking ability

- Familiar with food cost control and kitchen operations

- Able to work early mornings, weekends, and public holidays

- Knowledge of food safety (e.g. WSQ or Food Hygiene Cert preferred)

- Positive attitude, responsible, and able to lead a small team

- Able to understand and speak English and Chinese to taking order from custmer and communicate with Team

* Working hour : 9am-9pm

* At least 2-3 years experience

We are looking for an Assistant Manager for Hai Tien Lo Restaurant. You will play a pivotal role in leading and inspiring a committed team, ensuring the highest standards of quality in food and beverage service. If you are driven by excellence and have a flair for hospitality, we want you to be part of our growing team.

Job Duties:

• Assist in managing the overall operation, administration, and profitability of the outlet.

• Assist in developing and implementing the annual business plan and strategies.

• Support departmental training for associates to ensure consistency and enhance service quality standards.

• Maintain and elevate standards in presentation, supervision, and management of food and beverage service.

• Participate in strategic marketing and discussions to set new standards.

• Promote guest satisfaction and address feedback.

• Facilitate smooth shift transitions and manage key updates.

Talent Profile:

• Minimum 3 years of experience in a similar capacity in the hospitality industry.

• Strong knowledge of food and beverage operations, with proven track record in delivering operational results with a focus on personalized service.

• Responsible and willing to learn.

• Maintain highest standards of professionalism, ethics, grooming and attitude.

Join our team and be part of an extraordinary journey to provide the pinnacle of luxury and service to our valued guests.

Job Summary

Lead business promotion efforts in the F&B sector by clearly explaining products to customers, driving sales growth, managing the marketing team, training staff to execute management directives, and monitoring sales targets for each team member.

Responsibilities

• Communicate detailed product information clearly to customers to maximize business development opportunities
• Persuade customers effectively to increase sales and expand market presence
• Lead and manage the marketing team to implement strategies aligned with management instructions
• Train marketing team members to execute assigned tasks efficiently and meet performance targets
• Monitor and evaluate sales team members’ progress against fixed targets to ensure goal achievement

Minami-Aoyama Nanachome specializes in premium charcoal-grilled yakitori. The restaurant has earned multiple accolades, including One Michelin Star and Tabelog Bronze, and is known as one of the most difficult reservations in Japan.

Nanachome, one of Japan’s most celebrated yakitori institutions, begins its first international chapter in Singapore. Backed by partners with deep experience in Singapore, Tokyo, and Shanghai, we are committed to building a truly enduring presence.

From Singapore, we aim to ignite a movement - bringing authentic Japanese yakitori culture to Southeast Asia and creating new dining experiences that will shape the region’s culinary future. With the combined strength of our brand and our investors, Nanachome is ready to become a defining force in Southeast Asia’s dining scene. We are currently seeking:-

Responsibilities  

• Lead the recruitment of restaurant staff, working closely with the owner to plan and execute hiring strategies in compliance with Singapore labor laws.

• Develop and implement service SOPs and standards prior to opening; conduct staff training, assessments and ongoing coaching.

• Manage the wine list, beverage inventory, and supplier relationships, ensuring costefficiency, stock accuracy and quality control.

• Drive beverage sales performance, establish sales strategies and maintain professional service standards.

• Oversee reservation management and guest relations, implement reservation policies and build long-term relationships with key guests.

• Work closely with the finance team to support daily financial operations, reporting and internal controls.

• Ensure smooth day-to-day restaurant operations and handle other operational duties as required.

• Ensure staff adhere to health and safety regulations, including food handling and cleanliness.

• Oversee reservations, greeting customers, and ensuring their dining experience is satisfactory.

Requirements

• Minimum 5 years of experience in the F&B industry, including at least 3 years in Fine Dining     restaurant operations or management.

• Strong understanding of Fine Dining service standards, workflows and guest experience.

• Excellent communication, leadership, and problem-solving skills, with the ability to handle          operational challenges calmly and professionally.

• Proven ability to train, supervise, and develop service teams, ensuring consistently high service standards across the restaurant.

• Basic wine knowledge and service skills, able to recommend wines and oversee table-side service.

• Basic knowledge of restaurant financial management, including cost control, sales tracking and operational reporting.

• Familiarity with Singapore employment regulations and HR practices is preferred.

• Have a well-groomed and professional appearance.

Interested candidates, please apply with your detailed resume. Kindly put with your application.

Job Type : Full – Time

Working Location : Teck Lim Road

JJ Consulting Services is a recruitment firm partnering with multinational companies expanding in Asia. Our consultants bring deep industry and functional expertise, delivering top professional and staffing solutions to clients and candidates.

Our client, a luxury 5-star city-centre hotel in Singapore, seeks a Sales Manager to drive new business growth through strategic sales, client engagement, and market development.

Responsibilities

• Identify, source, and secure new corporate and group accounts to expand the hotel’s client base
• Develop and execute strategic sales plans to penetrate target markets and increase revenue
• Conduct cold calls, client visits, networking, and sales missions to generate leads and close deals
• Build and maintain a strong pipeline of new leads and business opportunities for sustained growth
• Establish and nurture long-term relationships with key decision-makers to secure repeat business
• Represent the hotel at industry events, trade shows, and networking sessions to enhance brand presence
• Monitor market trends and competitor activities to identify new business opportunities and adapt strategies
• Develop and manage business opportunities within the China market by building relationships with key partners and understanding market-specific needs
• Achieve new business targets and revenue growth KPIs through proactive sales efforts and market insight

Preferred competencies and qualifications

• Degree or Diploma in Hospitality, Tourism, Marketing, or related field preferred
• Proven track record in hotel sales with strong proactive and reactive sales experience
• Excellent communication, negotiation, and client relationship management skills
• Strong understanding of Opera or similar PMS for managing bookings and business blocks
• Ability to work collaboratively across teams in a fast-paced environment
• Results-driven, adaptable, and resourceful with strong market knowledge

Other Information

• EA Licence No.: 12C6207
• JJ Consulting Services

Applicants are invited to send a MS Word resume to jobs@jjconsulting.com.sg stating the position applying for, present/expected salaries, and earliest available date. Only shortlisted candidates will be notified.

Position Overview:
We are looking for an experienced and motivated Restaurant Manager to lead our front-of-house team. The ideal candidate will have a strong background in hospitality, excellent leadership skills, and a deep commitment to guest satisfaction. The Restaurant Supervisor will oversee daily operations, ensure the highest standards of service, and act as a role model for the service team.

Key Responsibilities:

• Supervise and support the service team to deliver seamless, high-quality service to every guest.
• Oversee daily restaurant operations, including managing reservations, coordinating seating arrangements, and optimizing staff assignments.
• Train and mentor new and existing team members to uphold service excellence and maintain our brand standards.
• Ensure all areas are prepared and set up according to our standards before each service.
• Handle guest inquiries, complaints, and special requests professionally and promptly.
• Assist in monitoring inventory, supplies, and equipment, ensuring that the restaurant is fully stocked and operational.
• Enforce restaurant policies and maintain cleanliness, hygiene, and safety standards.
• Collaborate with the kitchen team to coordinate timing and flow of service, ensuring smooth communication between kitchen and floor staff.
• Contribute to team performance evaluations and provide constructive feedback to support staff development.

Qualifications:

• Proven experience as a Supervisor or in a similar role in a mid- to high-end restaurant.
• Strong leadership skills with the ability to motivate and manage a team effectively.
• Exceptional communication and interpersonal skills.
• Keen attention to detail and a passion for delivering outstanding service.
• Ability to handle high-pressure situations with grace and professionalism.
• Knowledge of food safety regulations and hospitality industry standards.
• Flexible availability, including weekends, evenings, and holidays.