Total 856 quality manager job vacancies in F&B / Tourism / Hospitality category in The Philippines

Responsibilities

• Assist the restaurant manager in managing 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
• Developing new and innovative processes for more efficient restaurant operations

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

Company Overview
At The Autobus, we are passionate about delivering quality food, great coffee, and exceptional hospitality in a fast-paced dining environment. With multiple outlets across Singapore’s CBD, we pride ourselves on creating a welcoming space for both customers and team members.

We are looking for a hands-on and driven Food Outlet Manager to lead daily operations, manage a team, and uphold service excellence across our outlet operations.

Key Responsibilities

• Oversee daily outlet operations to ensure smooth service and operational efficiency
• Lead, supervise, and motivate service and kitchen teams
• Ensure high standards of customer service and guest satisfaction
• Manage manpower scheduling, attendance, and staff deployment
• Maintain cleanliness, food hygiene, and workplace safety standards
• Handle customer feedback and resolve operational issues professionally
• Monitor inventory, ordering, and stock control
• Ensure compliance with company SOPs and operational standards
• Support sales growth initiatives and achieve outlet performance targets
• Train and develop staff to improve operational capabilities and teamwork

Requirements

• Minimum 2 years of experience in F&B or restaurant operations
• Prior supervisory or managerial experience preferred
• Strong leadership and communication skills
• Able to work in a fast-paced environment
• Responsible, hands-on, and team-oriented
• Willing to work weekends and public holidays when required
• Basic understanding of inventory control and outlet operations

What We Offer

• Competitive salary package
• Performance incentives
• Career growth opportunities within the company
• Hiring Bonus
• Referal Bonus
• Staff meals and employee discounts
• Positive and supportive working environment

Job Details

• Position: Full-Time
• Industry: Food & Beverage / Restaurant
• Working Days: 5.5 day work week
• Location: Singapore CBD

If you are passionate about hospitality and enjoy leading a team in a dynamic environment, we would love to hear from you.

As a Shift/ Assistant Restaurant Manager, you will:

• Manage day-to-day operations independently within budgeted guidelines
• Always delivering high-quality food and beverage products
• Responding efficiently and accurately to feedback and complaints
• Prepare employee schedules and ensure sufficient staffing for all shifts.
• Generating sales and meeting targets through proper execution of marketing strategies
• Hire, train, and retain team members
• Maintain Standards and Standard Operating Procedures for store operations
• Responsible for inventories and stock-taking activities
• Regularly inspect equipment to ensure they are maintained well and in good working order
• Comply with F&B safety and hygiene policies and procedures

We are looking for people who have:

• Min NITEC with 2 years of working experience in the F&B industry as a supervisor or in other industries
• Diligent team player passionate about F&B operation
• Good communication and leadership skills
• Ability to handle multiple tasks
• Working knowledge of MS Words /Excel and Email
• Determined and capable to work under pressure in a fast-paced environment

Benefits

• Annual Leave
• AWS and Various Incentives (T&C will apply)
• Free Duty Meals & Staff Discount
• Medical Benefits
• Insurance Coverage
• Training & Development
• Career Progression
• Long Service Awards

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

1. Responsible for the dining experience of guests at Violet Oon ensuring their complete satisfaction from the moment of arrival till departure.
2. This service objective is achieved through responsible management of the operations and its financial performance.
3. Ensure smooth operations, and assume the role as a mentor and continue to develop and deliver high service standards to meet guest expectations. Ensure compliance to established service standards.
4. Comply with all regulatory rules and regulations of government agencies pertaining to Safety and Sanitation codes.
5. Accountable for staff management, guest engagement and financial management. Ensure at all time to uphold and practice Violet Oon Inc Pte Singapore, policies and procedures. This position is not limited to the duties listed below and can be changed, expanded, reduced or eliminated by Violet Oon Inc Pte Singapore to meet the business needs of the company.

Basic Functions:

1. To ensure guest receive the highest possible level of service.
2. Ensure the cleanliness and presentation of the restaurant at all times.
3. Training of subordinates on the job.
4. Handling of complaints and proper service recovery
5. Minimizing and controlling cost through efficiency and productivity.

Job Duties and Responsibilities:

Sales &Financials

• Control labour cost, and monitor operating expenses to meet budget.
• Work towards achieving Sales targets with the team
• Keeping track on the daily sales collection and ensure it is being bank-in accordingly
• Maintains Sales reports and tracking, checking on daily closing sales report, record daily collection.
• Strives to increase revenues, improve service and comes up with the appropriate suggestions.

Staff Management

• Supervise staff and team.
• Conduct daily staff briefing and share information.
• Coach and motivate the team to maintain high morale.
• Maintians staff motivation levels
• Take an active role in the day-to-day training and development of the team
• Plan weekly duty roster and assign staff for daily operations.
• Check tasks assigned are completed as per standards.
• Maintain high visibility during service in order to ensure smooth running of operations, and guest engagement.

Daily Operations & Controls

• Ensures Standard operating procedures followed up
• Check to confirm daily tasks are completed
• Comply to all (SFA) rules and regulations pertaining to sanitation and hygiene.
• Check all equipment are maintained and in good working order.
• Oversee the smooth running of the operations to ensuring operation efficiency
• Ensure all areas of the restaurant remain clean and free of clutter.
• Coordinate with purchaser for orderings such as beverages, and-stock.
• To order and maintain stock levels to avoid stock outages.
• Coordinate with Chef on group booking.
• Prepare all reports required including but not limited to:
• Sales Reports & Tracking
• Duty Roster and Attendance records
• Part time and OT records, Inventory reports, All other related reports
• Establish a good relationship between kitchen, and service employees, in order to provide a pleasant and well-organized working environment.
• Follows up on all instructions/direction/initiatives from the management and cascades down all instructions professionally.

Customer Service

• Takes a lead role to ensure service lapses are minimal and follow up on complaints and service recovery.
• Maintain a constant focus on providing excellent, memorable guest experiences.
• Compiled feedback lists and follow through
• Monitor and report on all feedback including online channels
• Ensure smooth service flow and handle complaints/feedback and concerns of guests in professional manner.
• Builds relationships with regular guest

Skills, and Attitude:

• Display initiative, leadership qualities and ability to motivate team
• Practice sales selling techniques to increase revenue.
• Courteous and patient
• A team player and works well with people
• Able to work under pressure
• Mature pleasant personality and can make sound decisions.
• Ability to work in a fast-paced environment

Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

Key Responsibilities:

Operational & Service Management:

- Oversee daily food service operations, ensuring smooth workflow and timely service.

- Develop and enforce standard operating procedures (SOPs) for kitchen and service areas.

- Ensure food quality, presentation, and portion control meet company and regulatory standards.

- Monitor and maintain food safety, sanitation, and hygiene compliance (HACCP, FDA, local health codes).

- Manage food preparation and service to optimize speed and efficiency.

Staff Leadership & Training:

- Hire, train, and supervise kitchen and front-of-house staff.

- Schedule and assign shifts to ensure adequate coverage during peak hours.

- Conduct performance evaluations and provide ongoing coaching and feedback.

- Foster a positive work environment that promotes teamwork and efficiency.

Customer Service & Quality Assurance:

- Ensure excellent customer service and handle customer complaints promptly.

- Monitor customer feedback and implement service improvements.

- Work with chefs and service teams to enhance menu offerings and service experiences.

Inventory & Cost Control:

- Oversee food purchasing, inventory management, and stock control to minimize waste and costs.

- Develop budgets and monitor financial performance, including cost control and revenue growth.

- Negotiate supplier contracts and maintain good relationships with vendors.

- Implement portion control and waste reduction strategies.

Compliance & Safety Management:

- Ensure adherence to all food safety, hygiene, and workplace safety regulations.

- Conduct regular health and safety audits and staff training.

- Stay up-to-date with industry regulations and implement necessary changes.

Technology & Process Improvement:

- Utilize POS systems, digital ordering, and inventory management tools.

- Analyze operational data to improve efficiency and service speed.

- Implement innovative food service trends and customer engagement strategies.

Qualifications & Skills:

- Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).

- Proven experience in food service management, restaurant operations, or institutional dining.

- Strong leadership, organizational, and problem-solving skills.

- Knowledge of food safety regulations (HACCP, ISO).

- Excellent communication and interpersonal abilities.

- Ability to work in a fast-paced, high-pressure environment.

- Proficiency in restaurant management software, POS systems, and scheduling tools.

WhatsApp resume @ +65 8838 7279

• Oversee daily restaurant and F&B operations, including front-of-house and back-of-house activities.
• Manage and supervise staff, including recruitment, scheduling, training, and performance evaluation.
• Monitor inventory levels, control costs, and prepare sales and operational reports.
• Ensure compliance with Singapore food safety regulations and company policies.
• Maintain high standards of customer service and resolve customer feedback or complaints promptly.
• Coordinate with suppliers and vendors to ensure smooth restaurant operations.
• Drive sales growth and implement strategies to improve operational efficiency and profitability.

Job Description & Requirements

We are looking for a high-energy Restaurant Manager to oversee our daily operations, lead a high-performing team, and ensure every guest leaves with a smile. You will be responsible for the "total health" of the restaurant—balancing exceptional service with smart financial management (P&L).

Key Responsibilities

• Operations: Lead daily FOH and BOH operations, manage staff shifts, and ensure the restaurant meets all health, safety, and licensing standards.

• Financials: Monitor P&L, control labor and food costs (COGS), and manage inventory to minimize waste.

• Leadership: Recruit, train, and motivate the team to deliver superior service and maintain high productivity.

• Guest Experience: Handle feedback/complaints with grace and implement ideas to improve the brand’s image and local presence.

• Reporting: Maintain accurate records of revenue, expenses, and inventory levels.

Requirements

• Experience: At least 1 years in the F&B industry (with supervisory experience).

• Skills: Strong leadership, financial literacy (P&L), and excellent communication.

• Mindset: Customer-oriented, calm under pressure, and a positive "can-do" attitude.

• Flexibility: Ability to work split shifts, weekends, and public holidays.

Job Description

• Overseeing of the service of the Restaurant.
• Responsible for the smooth running (opening shift & closing shift) of the restaurant.
• Handle guest complaints and feedback to ensure guests satisfaction and continuous improvement in Food Products and services.
• Provide coaching and feedback to staffs.
• Monitor and maintain the operating systems of the outlet.
• Ensure food quality and hygiene standard is maintained.
• Greet and coordinate the seating of guests, and assign guests to tables suitable to the size of each group.
• Recognise the regular guests and highlight to the Chef about the particular guest’s preferences.
• Ensure guests’ requests are not delayed.
• Record and report all food-related complaints to the Chef immediately.
• Ensure team briefings are carried out before each service period.
• Monitor and maintain the operating systems of the outlet.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Handle emergency and difficult situations.
• Adjust any modifications to checks or bills.
• Ensure that all staff in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Develop and implement service-related training programs.
• Perform miscellaneous job-related duties as assigned.

Job Duties

• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

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

1. Responsible for the dining experience of guests at Violet Oon ensuring their complete satisfaction from the moment of arrival till departure.

2. This service objective is achieved through responsible management of the operations and its financial performance.

3. Ensure smooth operations, and assume the role as a mentor and continue to develop and deliver high service standards to meet guest expectations. Ensure compliance to established service standards.

4. Comply with all regulatory rules and regulations of government agencies pertaining to Safety and Sanitation codes.

5. Accountable for staff management, guest engagement and financial management. Ensure at all time to uphold and practice Violet Oon Inc Pte Singapore, policies and procedures. This position is not limited to the duties listed below and can be changed, expanded, reduced or eliminated by Violet Oon Inc Pte Singapore to meet the business needs of the company.

Basic Functions:

1. To ensure guest receive the highest possible level of service.

2. Ensure the cleanliness and presentation of the restaurant at all times.

3. Training of subordinates on the job.

4. Handling of complaints and proper service recovery

5. Minimizing and controlling cost through efficiency and productivity.

Job Duties and Responsibilities:

Sales &Financials

• Control labour cost, and monitor operating expenses to meet budget.

• Work towards achieving Sales targets with the team

• Keeping track on the daily sales collection and ensure it is being bank-in accordingly

• Maintains Sales reports and tracking, checking on daily closing sales report, record daily collection.

• Strives to increase revenues, improve service and comes up with the appropriate suggestions.

Staff Management

• Supervise staff and team.

• Conduct daily staff briefing and share information.

• Coach and motivate the team to maintain high morale.

• Maintians staff motivation levels

• Take an active role in the day-to-day training and development of the team

• Plan weekly duty roster and assign staff for daily operations.

• Check tasks assigned are completed as per standards.

• Maintain high visibility during service in order to ensure smooth running of operations, and guest engagement.

Daily Operations & Controls

• Ensures Standard operating procedures followed up

• Check to confirm daily tasks are completed

• Comply to all (SFA) rules and regulations pertaining to sanitation and hygiene.

• Check all equipment are maintained and in good working order.

• Oversee the smooth running of the operations to ensuring operation efficiency

• Ensure all areas of the restaurant remain clean and free of clutter.

• Coordinate with purchaser for orderings such as beverages, and-stock.

• To order and maintain stock levels to avoid stock outages.

• Coordinate with Chef on group booking.

• Prepare all reports required including but not limited to:

• Sales Reports & Tracking

• Duty Roster and Attendance records

• Part time and OT records, Inventory reports, All other related reports

• Establish a good relationship between kitchen, and service employees, in order to provide a pleasant and well-organized working environment.

• Follows up on all instructions/direction/initiatives from the management and cascades down all instructions professionally.

Customer Service

• Takes a lead role to ensure service lapses are minimal and follow up on complaints and service recovery.

• Maintain a constant focus on providing excellent, memorable guest experiences.

• Compiled feedback lists and follow through

• Monitor and report on all feedback including online channels

• Ensure smooth service flow and handle complaints/feedback and concerns of guests in professional manner.

• Builds relationships with regular guest

Skills, and Attitude:

• Display initiative, leadership qualities and ability to motivate team

• Practice sales selling techniques to increase revenue.

• Courteous and patient

• A team player and works well with people

• Able to work under pressure

• Mature pleasant personality and can make sound decisions.

• Ability to work in a fast-paced environment

The Contracts & Compliance (C&C) Assistant Manager is responsible for Contracts Review, Negotiation, and Compliance matters in the Research Division at NCCS.

Main Responsibilities:

1. Oversee and Manage C&C unit

• Track and manage legal agreements, and maintain legal agreement database,
• Facilitate the negotiation and execution of legal agreements,
• Provide support to facilitate the training and guiding of staff on compliance (HBRA & PDPA),
• Act as check points for compliance (HBRA, PDPA) requirements by sighting compliance related approval documentation where necessary,
• Provide guidance to C&C unit junior staff,
• Improve contracts review workflow,
• Coordinate with CTE-CTO and LCDG (other contract teams in NCCS)
• Update and manage C&C policy.

2. Intellectual Property (IP) Management & Revenue

• Coordinate with SingHealth Intellectual Property (SHIP) unit for paperwork involving IP filing
• Track and monitor revenue from commercialised IP agreements.

3. Research Admin

• Broadcasting research related events to the research community on campus; provides administrative support for research events hosted by NCCS,
• Support HBRA and PDPA compliance matters (e.g. broadcast updates to NCCS stakeholders),
• Organise, coordinate and collate Research Metrics Info for submission to Office of Research, SingHealth (translational funding, IP and licensing indicatros)
• Support with KPIs collation for NMRC Centre Grant

Key Requirements:

• Bachelor of Science degree with a keen interest in contracts review, compliance & governance, and research administration.
• Must possess a flair for writing and a good command of English to handle minutes and draft policy papers/ presentation slides
• Excellent oral and presentation skills for effective communication with PIs, clinicians & peers in other departments
• Must be IT savvy and able to navigate through standard software applications and databases
• Familiar with HBRA and PDPA regulations
• Experience in reviewing contracts will be highly advantageous
• Must be meticulous and have good organisational skills to create / maintain detailed records.
• Independent worker with a strong sense of initiative
• Self-motivated and able to work independently to complete team objectives
• Able to multi-task, effectively prioritise and manage multiple pending deadlines

Roles & Responsibilities

Lead and oversee multi-outlet F&B operations, ensuring profitability, operational excellence, and brand consistency across all locations

Develop, standardize and continuously improve SOPs across kitchen operations, service delivery, and supply chain systems

Drive revenue growth through strategic planning, market positioning, and customer experience optimization

Take full ownership of financial performance, including budgeting, cost control, and P&L management

Design and implement scalable operational frameworks to support business expansion and brand growth

Oversee manpower strategy, including workforce planning, capability development, and leadership succession

Analyze business performance metrics and lead data-driven decision-making for continuous improvement

Requirements

Bachelor’s Degree in Business, Hospitality, F&B, Management or related disciplines

Minimum 8 years of progressive experience in F&B operations, including multi-outlet management

Proven track record in managing high-volume or multi-outlet restaurant operations with revenue accountability

Strong financial acumen with hands-on experience in P&L management and cost optimization

Experience in building SOP frameworks and scaling F&B operations across multiple locations

Demonstrated leadership in managing teams of 20+ staff, including training and performance development

Strong analytical and strategic thinking capabilities

Familiarity with Singapore F&B regulatory environment is preferred

Job Descriptions:

• Oversee day-to-day operations of all branches to ensure service excellence and consistency.
• Develop and implement standard operating procedures (SOPs) to improve efficiency and customer satisfaction.
• Manage and support branch managers and staff, ensuring performance and productivity targets are met.
• Monitor financial performance, budgets, and cost control measures.
• Drive marketing and promotional activities in collaboration with the marketing team to build brand awareness and attract new customers.
• Handle customer feedback and resolve operational issues promptly.
• Ensure compliance with health, safety, and regulatory requirements.
• Identify opportunities for business growth and expansion.

Requirements:

• Proven experience as an outlet Manager or similar role in the beauty, spa, wellness, or hospitality industry.
• Strong leadership, people management, and communication skills.
• Ability to multitask and work under pressure in a fast-paced environment.
• Knowledge of sales, marketing, and brand development is an advantage.
• Strong problem-solving and decision-making abilities.
• Diploma/Degree in Business Administration, Hospitality, or related field preferred.

Please submit your resume to allen.zar@joyregroup.com or WhatsApp +65 9862 0979.

SUMMARY:

We’re looking for a motivated Assistant Restaurant Manager to join our growing team. In this role, you’ll play a vital part in ensuring smooth daily operations, delivering excellent guest experiences, and leading a team that shares your passion for great service. This position is ideal for someone with strong leadership, communication, and organizational skills who thrives in a fast-paced, people-focused environment.

KEY RESPONSIBILITIES:

Operations & Service Management

-      Address guest complaints and feedback promptly during service

-      Handle general enquiries and in-house delivery orders efficiently

-      Assist in event planning, coordination, and set-up when required

-      Ensure restaurant cleanliness, hygiene, and safety standards are consistently met

-      Plan and prepare each shift to deliver excellent guest service and operational efficiency

-      Act as the PIC in the absence of Restaurant Manager to ensure seamless operations flow

-      Operate and cover all Front-of-House stations, including hands-on service when required

-      Oversee opening & closing procedures, including any ad-hoc tasks assigned by management

Team Leadership & Training

-     Supervise on-duty staff to maintain service excellence and compliance with SOPs

-     Foster a positive and productive work environment to uphold service standards

-     Train, coach, and support new team members according to their learning pace to ensure they meet service and quality standards

-     Review sales and team performance, implementing continuous improvement plans to drive sales growth and enhance service quality

Inventory & Financial Management

-     Manage ordering processes and maintain sufficient stock levels for restaurant operations

-     Report operational matters, including maintenance and equipment issues to management

-     Oversee supplier invoice filing and ensure accurate cash handling at every end-of-day reconciliation

Compliance & Administration

-     Uphold brand standards to deliver a consistent, high-quality guest experience

-     Ensure full adherence to company policies, SOPs, and all regulatory requirements

This position is located at our Loyang location.

JOB REQUIREMENTS:

-     At least 2–4 years of supervisory experience in F&B, preferably in a restaurant setting

-     Ability to adapt in a fast-paced environment, balancing service with operational needs

-     Strong leadership and people management skills with a hands-on attitude

-     Able to multitask and perform under pressure in a fast-paced, high-volume environment

- Able to work flexible shifts, including weekends and public holidays