Total 6,021 F&B / Tourism / Hospitality job vacancies

Is making every moment matter your true passion? Join us At Radisson Hotel Group, where delivering memorable moments is not just a skill but a heartfelt commitment. Ready to turn every check-in and check-out into an unforgettable experience?

We are currently seeking a Front Office Manager to join our vibrant team.  At Radisson Hotel Group, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.

As the Front Office Manager, you bring an unmatched level of dedication, a focus on delivering exceptional service, and a genuine passion for creating positive guest experiences to our dynamic Front Office Team.

Our Front Office Managers love the hustle and bustle of life! It’s not just about check-in and check-out. It’s about everything in-between.

• You will manage our front office team and lead by example, ensuring all aspects of the guest journey and experience are delivered to the highest level.
• You will exude patience, empathy and have the personality to host the show, whilst managing budgets and inventory
• As an integral part of the management team, you will work proactively to ensure guest satisfaction and the smooth running of the front office department.

Do you have an insatiable appetite for delivering first-class service and a passion for the artistry of Food & Beverage? Then why not embark on a culinary journey with us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can savor and relish the experience!

We are currently seeking a Executive Chef to join our vibrant team at.  At Radisson Hotel Group, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.

As the Executive Chef, you bring a distinct blend of culinary excellence, visionary leadership, and a fervor for crafting exceptional dining experiences. Your role as the culinary maestro is crucial, and we anticipate the infusion of your creative prowess and results-driven approach to elevate our culinary offerings to new heights.

• Our Chefs crave the taste of success and can handle the heat in any kitchen!
• Cooking is the spice of your life, and you will have a passion for food which ensures consistently high standards and a creative flair that showcases ingredients.
• As an integral part of the management team, you will manage budgets and inventory, whilst working proactively to ensure guest satisfaction and the smooth running of the kitchen department.

• You lead the IKEA Café, Bistro and Swedish Food Market as a strong communication mix to strengthen IKEA’s home furnishing business market position in the local market.
• You are accountable for the SFM/Bistro revenue and customer satisfaction goals towards IKEA Food Direction & Strategy, including financial performance i.e. gross profit, costs, man-hours planning, and productivity levels.
• You cooperate with the IKEA Food Management Team to enhance the link between the IKEA Restaurant & Café and the Swedish Food Market by taking actions to promote cross merchandising/communication.
• You are responsible for food preparation and the cash registry in ensuring adherence to the guidelines stipulated in IKEA Concept Documentation and IKEA Safety & Security Risk Manual.
• You ensure a safe working environment for co-workers and customers in accordance with prevailing local health and safety regulations and HACCP standards.
• You act in accordance with the IKEA Sustainability Direction and work with the team to take actions that contribute to sustainability, such as waste management.

PRIMARY RESPONSIBILITIES 

• Manage and follow up on day-to-day customer enquiries, ensuring timely and accurate response. 
• Coordinate and execute scheduled sampling activities in accordance with SGS SOPs and client requirements. 
• Ensure all activities comply with ISO/IEC 17025, SAMM policies, SGS QA/QC system, and GCSC requirements. 
• Support business growth through effective customer engagement and service delivery. 

SPECIFIC RESPONSIBILITIES – CUSTOMER CARE  

• Responsible for sample handling from sample collection to sample registration  
• Maintain and develop Key Accounts, including building long-term customer relationships. 
• Collaborate with internal teams to ensure smooth service delivery. 
• Identify opportunities to promote SGS services and expand business scope. 
• Monitor KPI compliance for response time and service quality. 

SPECIFIC RESPONSIBILITIES – SAMPLING & FIELD OPERATIONS 

• Conduct food, water, swab, and air sampling in accordance with SGS SOPs. 
• Perform hygiene audits based on specified checklists. 
• Ensure proper sample identification, labeling, and documentation. 
• Submit samples to laboratory within required timelines. 
• Ensure timeliness and accuracy in field execution and reporting. 
• Handle customers professionally during onsite activities. 

Do you have a knack for orchestrating seamless Food & Beverage Operations, ensuring both the front and back of house are finely tuned?

We are currently seeking a Food & Beverage Manager to join our vibrant team.  At Radisson Hotel Group we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.  We value mindset as pivotal: anticipating guest needs, supporting your department, and consistently delivering memorable experiences.

As the Food & Beverage Manager, you bring a heightened level of expertise, a results-driven approach, and a genuine passion for elevating the dining experience to our dynamic F&B Team.

• Supports the smooth running of the food & beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest levels.
• Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries.
• Delivers plans and objectives where food & beverage initiatives & hotel targets are achieved.
• Manages the food & beverage team fostering a culture of growth, development and performance within the department.
• Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained.
• Accountable for ensuring that costs and inventory are controlled, that productivity and performance levels are attained.
• Builds and maintains effective working relationships with all key stakeholders.

• Delivers effective programmes that advance service standards, profitability and cost control.
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required.

Ready to redefine the art of marketing? Bring your passion to turn strategies into experiences and campaigns into celebrations. Join a team that cherishes your creativity and drive, thriving on making every moment truly matter.

Our people are at the core of our success. Your role guarantees variety and excitement every day. At RHG, we cherish your entrepreneurial spirit, collaborative nature. We foster an inclusive and supportive culture where, together, we ensure that every moment is truly meaningful. Embrace your uniqueness as an individual in our team and explore the exciting growth opportunities we have for you and the chance to create memorable moments.

We are currently seeking a Marketing Manager to join our vibrant team. At RHG, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences. We value mindset as pivotal: anticipating guest needs, supporting your department, and consistently delivering memorable experiences.

We are dedicated to nurturing and growing talent, offering pathways for advancement, and fostering a culture of continuous learning.

As the Marketing Manager, you infuse our team with an unparalleled level of strategic vision, a results-driven approach, and an unwavering passion for creating impactful marketing experiences. Your leadership drives our dynamic marketing team to new heights, ensuring a distinctive and compelling presence for Radisson in the ever-evolving hospitality landscape.

• Develop and execute marketing plans aligned with business objectives and brand guidelines.
• Oversee digital efforts (website, social media, email, online ads) to boost visibility and engagement.
• Lead creative campaigns, promotions, and events to attract guests and drive revenue growth.
• Collaborate with Sales for targeted initiatives, ensuring departmental alignment.
• Conduct market research for differentiation opportunities and enhanced market positioning.
• Monitor marketing metrics, analyze data, and optimize campaigns for effectiveness.
• Manage loyalty programs and guest engagement for strong relationships and retention.
• Cultivate media, influencer, and partner relationships to expand reach and secure coverage.

KEY RESPONSIBILITIES

Job Summary – (Role Summary)

• As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.
• Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Duites and Responsabilités :

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. 
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. 
• Co-ordinates daily tasks with the Sous Chef. 
• Responsible to supervise junior chefs or commis.
• Ensure that all commis are following Halal requirement & standards procedure.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Jr. Sous Chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.

Key Responsibilities

Operation

• Assumes the responsibilities of the Chef de Partie in his absence
• Checks on taste, consistently and quantity of all prepared food items, ensure there is no over production
• Assists the Chef de Partie in the production, preparation and presentation of all food Items to ensure highest food quality at all times.
• Studies and creates new dishes
• Controls movement of unauthorized person in the kitchen
• Ensures proper storage of all raw materials and food items and makes sure no spoilt materials are kept.
• Checks and taste all buffet, displays and banqueting set-ups in accordance with the Executive Chef’s specification and takes action if he sees discrepancies immediately
• Put an emphasis on creativity and passion, for yourself and your surrounding colleagues in the kitchen
• Be diligent and adhere to local regulations concerning health, safety, or other compliance requirements & will have an understanding of HACCP management
• Ensure all food orders and menu items are completed accurately, consistently and in an efficient manner
• Undertaking of all kitchen duties, from cleaning dishes to preparing creative culinary delights
• Have a collaborative approach between front of house and the kitchen brigade
• Maintain precise stock control and rotation

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management.

Project Support & Coordination

• Assist in the delivery of project management services throughout the project lifecycle.
• Conduct background research, data collection, and benchmarking to support decision-making.
• Establish and maintain effective project documentation and reporting systems.
• Support the development and updating of detailed project plans and schedules.
• Assist in establishing and maintaining a robust communication framework to align all stakeholders, facilitating swift decision-making and proactive issue resolution.

Monitoring & Reporting

• Track project progress and performance indicators; prepare updates and reports
• Manage change control processes and maintain accurate change logs.
• Assist in weekly dashboard, formal progress reports and presentations for stakeholders.

Stakeholder Engagement

• Liaise with clients, contractors, consultants, and other stakeholders.
• Attend project meetings and produce accurate and timely meeting minutes.
• Support communication flow between internal and external teams.
• Assist in proactive cost tracking and forecasting with Client’s QS to monitor budget utilisation, assess potential risks early, and provide real-time cost reporting.
• Assist in maintaining structured payment certificate process, ensuring claims are aligned with verified progress and maintaining healthy cash flow for all project stakeholders.

Responsible for leading the overall administration and operations of the Pastry and Bakery kitchen, ensuring all pastry and bakery products consistently meet the highest standards of quality, presentation, and taste in line with management expectations. Oversees the daily operations of the pastry section, including production for outlets, staff cafeteria, and banquet/convention functions.

Ensures full compliance with food safety, hygiene, and service standards at all times. Drives innovation and creativity in all pastry offerings, contributing to menu development and seasonal creations that enhance the overall guest experience. Supervises, trains, and develops the pastry team to maintain operational excellence and consistency.

Regularly reviews and updates Standard Operating Procedures (SOPs) to ensure efficiency, consistency, and alignment with best practices.

• Core Accounting Functions:This includes meticulous financial record-keeping, bank reconciliations, and managing accounts payable and receivable.
  
• Xero Proficiency:Advanced use of Xero for all accounting functions.
  Generating detailed financial reports and analyses.
  Utilizing Xero's capabilities for tax-related tasks.
  
• GST Compliance:Accurate preparation and timely submission of GST returns.
  Staying abreast of changes in GST regulations.
  Handling GST-related queries and audits.
  
• Corporate Tax Compliance:Preparation and submission of corporate tax returns.
  Calculating corporate tax liabilities.
  Understanding and applying relevant corporate tax laws.
  Maintaining accurate records for corporate tax purposes.
  Liaising with tax authorities.
  
• Financial Reporting and Analysis:Preparing comprehensive financial statements.
  Analyzing financial data to identify trends and areas for improvement.
  Providing financial insights to management for decision-making.
  
• Audit Support:Assisting with internal and external audits.
  Preparing audit schedules and supporting documentation.
  
• Compliance and Risk Management:Ensuring compliance with all relevant accounting and tax regulations.
  Identifying and mitigating financial risks.
  

Key Skills and Qualifications (Enhanced):

• In addition to the previous skills:In-depth knowledge of corporate tax laws and regulations.
  Experience in preparing corporate tax computations and returns.
  Strong analytical and problem-solving skills.
  Ability to interpret and apply complex tax regulations.
  

Job Responsibilities:

• Updating of outlets daily sales into standard spread sheet for data entry into accounting system. Process includes:

  - Checking of daily bank in status

  - Report any discrepancy in sales/POS reports received

  - Verify sales print out with Sales Reports received

  - Liaise with outlets on any discrepancy on cash deposit, mall voucher etc. Arising from and with bank on errors from credit card transactions

  - Packing of sales receipt/credit cards charge slips/vouchers

  - Checking of month end POS sales reports and tally with daily reports

• Verify unit price on supplier invoices against master price list. Ensure goods receive is in accordance with standard goods receiving procedure and then update accounts accordingly once it is verified

• At month end to update outlet inventory end count into SAP. Reconcile any variance arise between the outlet inventory excel record with accounting record

• Reconcile Account Payables statements with accounting records and then follow up with bank portal payments

• Preparation of selected P&L audit schedules

• Assists superior on ad-hoc administrative and financial duties

• Participate in year end annual inventory & cash count

• Compilation of mall & other vouchers for reimbursement from landlord & 3rd party voucher

• Reconcile Account Payables statements with accounting records and then follow up with cheque issue

• Hands-on daily accounting entries - AR, AP & Inventories as and when require

• Assists superior on ad-hoc administrative and financial duties from time to time

Job Requirements:

• Higher NITEC or LCCI or equivalent

• Minimum 1-year relevant experience with F&B AR/AP exposure

• Experience in auditing and knowledge of SAP/QuickBooks accounting software would be an advantage

• Proficient in Microsoft Office

• Meticulous & careful, responsible, initiative, independent & good team player

• Ability to multi-task and meet deadline in a fast-paced work environment

Other information:

• 5 Days work week

• Office located at Senoko Crescent

• Applicable for Singaporean only

Interested candidates, please email your updated resume with expected salary to us @ joinus@astons.com.sg

*We regret only shortlisted candidates will be notified.

The Dim Sum Head Chef is responsible for leading and managing all aspects of the Dim Sum Kitchen operations, ensuring the preparation and presentation of authentic, high-quality dim sum dishes in line with the restaurant standards. This role oversees menu development, food quality, kitchen efficiency, hygiene compliance, cost control, and team leadership.

Culinary Operations

• Plan, prepare, and oversee the daily production of all dim sum items, including steamed, fried, baked, and specialty products.
• Ensure consistency in taste, texture, portioning, and presentation of all dishes.
• Maintain authenticity while introducing innovative dim sum offerings to enhance guest experience.
• Monitor mise en place, production schedules, and kitchen workflow for smooth service operations.
• Ensure freshness and proper storage of all ingredients.

Menu Development

• Create seasonal menus, promotional items, and signature dim sum selections.
• Introduce new recipes based on market trends and guest preferences.
• Standardize recipes and maintain recipe costing.

Team Leadership

• Supervise, train, coach, and develop all dim sum kitchen associates.
• Schedule manpower efficiently according to business volume.
• Maintain discipline, motivation, and teamwork within the kitchen.
• Conduct on-the-job training for junior chefs and apprentices.

Food Safety & Hygiene

• Ensure strict compliance with food safety regulations, HACCP, sanitation, and hygiene standards.
• Conduct regular checks on cleanliness of kitchen equipment, utensils, and workstations.
• Ensure safe handling and storage of food products.

Cost Control & Inventory

• Control food cost through proper purchasing, portion control, and waste management.
• Monitor inventory levels and coordinate ordering of specialty ingredients and supplies.
• Minimize wastage and maintain profitability targets.

Guest Satisfaction

• Ensure timely food production during service periods.
• Respond positively to guest feedback and special requests.
• Maintain high standards to achieve excellent guest dining experiences.

• Prepares asset, liability, and capital account entries by compiling and analyzing account information.
• Documents financial transactions by entering account information.
• Recommends financial actions by analyzing accounting options.
• Summarizes current financial status by collecting information; preparing balance sheet, profit and loss statement, and other reports.
• Substantiates financial transactions by auditing documents.
• Maintains accounting controls by preparing and recommending policies and procedures.
• Guides accounting clerical staff by coordinating activities and answering questions.
• Reconciles financial discrepancies by collecting and analyzing account information.
• Accomplishes the result by performing the duty.