Total 4,016 Full-time restaurant supervisor job vacancies

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Assist the manager/assistant manager in the daily operations of the outlet.
• Ensure guest needs are taken care of and recommend them the promotional items.
• Responsible and accountable for all cash amounts within outlet, in the absence of manager.
• Coach and train existing and new staff.
• Responsible for proper opening and closing of the outlet.
• Feedback to the manager on any operational issues.
• Responsible for the outlet upkeep and cleanliness
• Responsible for Inventory.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

We are looking for a Restaurant Managerto lead our business. You are required to deliver quality menu and motivate ourstaff to provide excellent customer service.

Responsibilities:

·                 Coordinate daily Front of the House and Back of theHouse restaurant operations

·                 Deliver superior service and maximize customersatisfaction

·                 Respond efficiently and accurately to customercomplaints

·                 Regularly review product quality and research newvendors

·                 Organize and supervise shifts

·                 Appraise staff performance and provide feedback toimprove productivity

·                 Estimate future needs for goods, kitchen utensilsand cleaning products

·                 Ensure compliance with sanitation and safetyregulations

·                 Manage restaurant’s good image and suggest ways toimprove it

·                 Control operational costs and identify measures tocut waste

·                 Create detailed reports on weekly, monthly andannual revenues and expenses

·                 Train new and current employees on proper customerservice practices

·                 Implement policies and protocols that will maintainfuture restaurant operations 

Qualifications:

·                 Proven work experience as a Restaurant Manager

·                 Extensive food and beverage (F&B) knowledge,with ability to remember and recall ingredients and dishes to inform customersand wait staff

·                 Strong leadership, motivational and peopleskills 

·                 Proven customer service experience as a manager

Company Overview

We are a renowned lifestyle F&B organization from China that seamlessly blends live music, creative Chinese cuisine, and bar culture into one immersive dining experience. We have redefined the restaurant-bar concept by bringing concert-level performances to the dinner table. We are launching our Singapore flagship store—not just as a new venue, but as our regional headquarters for Southeast Asia expansion. This is a rare ground-floor opportunity to join an established brand at the very start of its international journey.

Location: Near Telok Ayer / Chinatown MRT

Job Summary

Lead daily operations in a dynamic F&B environment, driving sales performance, team development, and delivering exceptional customer experiences while balancing operational excellence with financial accountability.

Responsibilities

• Lead and coordinate full outlet operations, including service delivery, kitchen workflow, and guest experience to ensure seamless daily functioning
• Train, motivate, and develop service and kitchen teams to meet and exceed performance targets and foster a collaborative work environment
• Manage profit and loss accountability by driving revenue growth, controlling costs, and overseeing inventory management to maximize outlet profitability
• Ensure strict adherence to Singapore Food Agency (SFA) food safety standards, National Environment Agency (NEA) regulations, and liquor licensing requirements to maintain compliance and operational integrity
• Address customer feedback, resolve complaints, and implement service recovery strategies to enhance customer satisfaction and loyalty
• Coordinate staff rostering, payroll processing, and manage staff welfare to optimize workforce efficiency and engagement
• Plan and execute marketing promotions and upselling initiatives to increase sales and customer engagement
• Maintain strong supplier relationships and conduct regular stock takes to ensure inventory accuracy and supply chain reliability

Preferred competencies and qualifications

• Diploma or Degree in Hospitality, Business, or related field preferred
• Minimum 8 years of restaurant management experience in the F&B industry preferred
• Demonstrated leadership skills managing multicultural teams preferred
• Proven customer service orientation and problem-solving abilities preferred
• Financial acumen with experience in P&L management and cost control preferred
• Knowledge of Singapore F&B regulations and licensing requirements preferred
• Flexibility to work varied hours including weekends and public holidays preferred

• Managing construction personnel and delegating tasks to meet deadlines
• Performing regular inspections of the construction site
• Identifying potential safety hazards and managing them accordingly
• Ensuring all personnel comply with health and safety practices, such as wearing the appropriate protective equipment
• Checking work techniques are correct and safe
• Assisting project managers with planning work activities
• Completing site reports and other records
• Attending site management meetings
• Attend the daily tool-box meeting and convey clear instruction accordingly.
• Understand and ensure compliance with project requirement and scope of work.
• To monitor the progress and quality of work being performed by workers.

• Reading and interpreting blueprints to understand the layout of HVAC systems
• Installing HVAC systems, including air conditioning units, furnaces, and ventilation ducts
• Inspecting and maintaining HVAC systems to ensure they are functioning properly
• Measuring and marking sheet metal to prepare for installation
• Cutting, bending, and fabricating sheet metal ducts
• Using power and hand tools to secure ductwork in place
• Repairing or replacing worn or defective parts
• lANGUAGE SPOKEN: ENGLISH,BANGLA & MALAY

Job Description & Requirements

Roles and Responsibilities

• Assist in mobilization and preparation of site, set up site office, store and project signboard.
• Study and understand the scope of works, carry out pre-conditional survey of site, pre-work measurement.
• Make arrangement for preliminary works; (eg. cable detection by LEW, trial hole, survey setting out, etc.)
• Assist Project Manager in monitor the progress of the project & coordinate the various trade of works to be carried out, (eg. to arrange the correct sequence of works).
• Plan workers schedule and maintain the housekeeping and safety on site.
• Assess sub con / supplier claim by providing detail measurements for Project Manager verifications.
• Attend to complaints from residents.
• Liaise with the consultants in the absence of the project manager.
• Control on the sub con workmanship and quality of works.
• Assist in planning for materials ordering in advance.
• Comply and practice the company procedure/objectives
• Compile materials for approval
• Assist in preparing the as-built drawing
• Demobilize from the site after project end
• Follow up on defects during DLP period.

Requirments

• Minimum GCE 'N' or 'O' Level and/or Technical Certification from recognized institute
• Relevant past experience in RR and A&A industries or no experience but keen to learn attitude
• Preferably literate and bilingual for English and Mandarin
• Preferably possessed Class 3 license
• Able to work independently
• Able to work as a team
• With PC knowledge such as, MS Excel/Words/Power Points
• Willing to work late if require
• Require to ferry workers to and fro between dormitory and worksite

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Personally and frequently verify that the guests receiving the best possible restaurant service (breakfast, lunch, executive lounge, dinner, Bar, Events)

- Ensure restaurants have the correct “vibe” at all times; ensuring the sound, light, look of everything, including staff look/uniform/attitude reflects the brand.

- Ensure Marriott L&D and Lobster Inc training is completed constantly (learning never stops).

- Communicate politely and effectively with the culinary team.

- Entertaining guests in a consistent, professional and positive attitude.

- Maintain high standards of sanitation and cleanliness per Singapore Government and Marriott Standards.

- Monitor the quality and quantity of all food and beverage items served.

- Inventory management and reporting routinely.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

• Enter status of rooms cleaned.
• Complete checklists to report cleanliness and condition of each assigned area. Complete required Housekeeping paperwork.
• Identify room assignments and type of cleaning required for each room. Inspect guest rooms after being cleaned by Housekeeper.
• Respond promptly to requests from guests and other departments.
• Enter guest rooms following procedures for gaining access and ensuring vacancy before entering.
• On time and at work when scheduled and in proper uniform.
• Any other duties / tasks as requested by management.

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Sushi Oono is a high-end Japanese restaurant in Singapore, specializing in sushi and a Kaiseki experience. We have renowned Japanese chefs and professional sommeliers to provide the highest-end service. We welcome you with a strong interest in Japanese cuisine to join our team.

The Restaurant Manager oversees all aspects of daily restaurant operations, ensuring a smooth and efficient workflow. This includes managing staff, handling customer service, controlling costs, and maintaining quality standards. They are responsible for creating a positive work environment, driving sales, and ensuring profitability.

Key Responsibilities:

• Staff Management: Hiring, training, scheduling, and supervising restaurant staff.
• Customer Service: Ensuring high levels of customer satisfaction, handling complaints, and building positive customer relationships.
• Inventory Management: Managing food and beverage inventory, ordering supplies, and controlling costs.
• Operations: Overseeing daily operations, including opening and closing procedures, maintaining cleanliness, and ensuring smooth service delivery. Ensuring compliance with health and safety regulations, food hygiene standards, and other relevant laws and policies.
• Marketing: Contributing to marketing efforts, promoting the restaurant, and developing strategies to attract customers.
• Problem Solving: Addressing and resolving any issues that arise, including staff conflicts, customer complaints, and operational challenges.
• Financial Management: Tracking expenses, monitoring budgets, and managing cash flow. Preparing reports on sales, costs, and other key performance indicators.

Skills and Qualifications:

Proven leadership experience in F&B or Hospitality management
Strong organizational, communication, and interpersonal skills
Proactive, customer-focused, and results-driven mindset
Strong financial and operational understanding, with budget and cost control expertise

Lead and manage the daily operations of a full-service restaurant/ cafe, ensuring exceptional food quality, service standards, and operational efficiency.

Responsibilities

Lead and manage overall restaurant operations in line with company standards and regulatory requirements, ensuring smooth day-to-day performance and prompt resolution of operational issues.

• Oversee kitchen operations — oversee food preparation, cooking, and plating to ensure consistency with standard recipes, portion sizes, and presentation quality. Conduct regular tastings and collaborate on menu innovation.
• Drive business performance by managing budgets, monitoring sales, analysing monthly results, and recommending actions to achieve profitability targets.
• Deliver excellent guest experience by handling feedback and complaints professionally to maintain high customer satisfaction.
• Coordinate customer flow — manage reservations, seating, and waitlists efficiently to optimize turnover and reduce waiting times.
• Oversee inventory and cost control for both kitchen and front-of-house, ensuring accurate stock management, proper storage, and minimal wastage.
• Ensure compliance with all food safety, hygiene, and workplace health regulations at all times.
• Build and lead a high-performing operations team by cultivating a culture of learning, feedback, and resilience. Coach team members to adopt a growth mindset, pursue development opportunities, and take ownership of their growth and performance.

Job Requirements

Requirements

• Diploma or Certificate in Food & Beverage Management, Culinary Arts, or a related field preferred
• 5–8 years of F&B experience, including at least 5 years in a supervisory or managerial role.
• Strong hands-on culinary skills; prior experience in Japanese cuisine is highly preferred.
• Good knowledge of premium ingredients, diverse cooking techniques, and complex flavour profiles.
• Proficient in computer applications (MS Word, Excel).

Job Summary

The Concierge Supervisor is responsible for leading, mentoring, and overseeing the front-of-house concierge team to ensure an exceptional living experience for residents. This role combines team leadership, shift management, and administrative tracking with hands-on, high-end hospitality and security oversight.

Key Responsibilities

Team Leadership & Shift Management

• Supervise front-desk staff on daily operations, ensuring team members strictly adhere to uniform, grooming, and performance standards.
• Manage team rosters and shift scheduling to guarantee optimal front-desk coverage during peak hours, holidays, and weekends.
• Train new hires on standard operating procedures, customer service excellence, and handling difficult residential situations.
• Conduct daily briefings to update the team on facility maintenance schedules, upcoming private events, and ongoing management notices.
• Step in actively to assist the team during high-traffic periods, including helping residents and guests with heavy luggage.

Resident Relations & Escalation Handling

• Resolve complex complaints or sensitive enquiries escalated by junior staff, ensuring residents receive swift, professional resolutions.
• Communicate effectively in both English and Chinese to seamlessly address inquiries from a diverse, multicultural resident demographic.
• Build strong relationships with members of the Management Corporation Strata Title (MCST) or residential council to align service standards.
• Oversee VIP arrivals and coordinate complex personal logistics, transport arrangements, or special resident requests.

Operations & Vendor Management

• Audit visitor management systems and digital logs daily to ensure accuracy in parcel distribution and key control records.
• Coordinate facility maintenance by liaising with engineering teams regarding lobby upkeep, elevator updates, or amenity repairs.
• Supervise external vendors, including cleaning crews and landscape contractors, ensuring front-of-house communal spaces remain immaculate.
• Prepare operational reports regarding incidents, lost-and-found assets, and team performance metrics for the Residence Manager.

Security, Safety & Emergency Response

• Enforce access control policies strictly across the concierge team to prevent unauthorized entries into the estate.
• Serve as first responder during on-site emergencies, executing evacuations or emergency protocols during fire alarms or medical crises.
• Verify CCTV audit trails alongside the security team whenever security breaches or residential disputes occur.

Job Requirements

Experience & Education

• Minimum 2 to 3 years of supervisory experience in luxury hospitality, premium serviced apartments, or high-end residential developments.
• Educational background with a Diploma in Hospitality Management, Estate Management, or a related professional certification.

Skills & Competencies

• Bilingual proficiency is essential; must be fully fluent in spoken and written English and Chinese to handle daily communications, written notices, and resident relations effectively.
• Proven leadership skills with the ability to motivate team members and defuse high-pressure situations calmly.
• Strong proficiency in administrative report writing and digital communication tools.
• Proficiency in tech solutions, including property management systems (PMS), visitor software, and standard office applications (MS Office).
• Strong problem-solving capacity to tackle operational bottlenecks independently.

Physical & Schedule Requirements

• Ability to lift up to 20kg occasionally to assist team members with resident luggage, parcels, or heavy logistics.
• Willingness to work shifts, including rotating night schedules, weekends, and public holidays as required by the property.