Total 374 Others level F&B / Tourism / Hospitality job vacancies

Job Description:

•  Manage and lead a team of warehouse associates to ensure the timely and efficient fulfillment of customer orders
• Manage daily warehousing duties
• Planning, coordinating and monitoring the receipt & transfer client goods.
• To plan proper layout and warehouse space planning using company warehouse management system.
• Monitor inventory levels and implement strategies to optimize inventory management
• Implement best practices and procedures to ensure safe and efficient warehouse operations
•  Maintain accurate records of inventory levels, warehouse activities, and employee performance
• Train and develop warehouse associates to improve their skills and performance
• Responding to and dealing with internal stake holder communication by email and telephone
•  Overseeing the planned maintenance & ensuring good utilization practices of material handling equipment, storage racks & other facilities provided.
• Ensure timely shipment and accuracy in inventory records

Requirements:

• Candidate must prossess at least a Diploma, Degree or equivalent.
• 2+ years of experience in warehouse management or a related field
• Fluent in English, Bahasa Malaysia
• Positive attitude, passionate on collaborative teamwork, excel at interpersonal skills.
• Excellent written and verbal communication skills.
• Good problem solving skills, able to navigate unexpected situations or conditions.
• Critical observer-thinker, bringing fresh perspective and offer intuitive solutions and ideas.
• Demonstrated leadership skills in driving teamwork excellence, conflict resolution.
• Business-minded where applicable with entrepreneurship skill to ensure business success.
• Have strong knowledge of applicable system automation, business solution softwares.
• Strong leadership skills with the ability to motivate and manage a team
• Excellent organizational and time management skills
• Proficiency in inventory management systems and software
• Strong communication and interpersonal skills
• Ability to work in a fast-paced environment and adapt to changing priorities

Perks & Benefits

• Allowance (travel stipends, transportation, etc.)
• Company trips
• Personal leave
• Open culture

Assist in food preparation such as washing, cutting, and basic cooking tasks

Maintain cleanliness and hygiene in the kitchen at all times

Ensure proper food storage and handling according to safety standards

Support chefs and kitchen staff in daily operations

Wash dishes, utensils, and kitchen equipment

Help with stocking and organizing ingredients and supplies

Follow health and safety regulations

Perform other duties as assigned by the supervisor

Perks & Benefits

• Employee equity

Core Responsibilities

• Leasing Operations : Manage the full leasing cycle, from generating leads to closing, including property tours, screening applicants, processing applications, and conducting credit checks.
• Strategy : Develop and execute marketing plans, manage social media, create marketing materials (brochures, ads), and manage advertising budgets.
• Tenant Relations : Foster positive relationships with tenants to ensure high renewal rates and handle inquiries or complaints.
• Market Research : Conduct market surveys to stay updated on competitor pricing and real estate trends to optimize rental rates.
• Lease Administration : Draft, renew, and negotiate lease contracts while ensuring compliance with company policies and legal requirements.

Required Qualifications & Skills

• Experience : Proven experience in property management, leasing, or real estate marketing.Sales Skills: Strong negotiation and closing skills.
• Communication : Excellent verbal and written communication skills for interacting with prospective and current tenants.
• Technical Skills : Familiarity with social media, digital marketing tools, and Property Management Software.

Perks & Benefits

• Open culture
• Personal development opportunities
• 6-day work week
• EPF, SOCSO, EIS
• Annual leave & medical benefits
• Friendly working environment
• Career development opportunity

Roles & Responsibilities

Job Descriptions:

• Staff Management: Train/retrain, and supervising FOH & BOH team. Ensuring that staff members adhere to SOPs.
• Customer Service: Ensuring high levels of customer satisfaction through attentive service. Addressing customer complaints and feedback effectively.
• Budgeting and Cost Control: Analysing sales trends, adjusting strategies to improve profitability, managing labor costs, food costs, and overhead to maximise profitability while maintaining quality service.
• Operations Management: Overseeing daily operations to ensure the restaurant runs smoothly. This includes managing inventory, supplies, and equipment, as well as ensuring compliance with health and safety regulations.
• Menu Planning and Development: Collaborating with management to design and update the menu, taking into account customer preferences, seasonal availability, and cost considerations.
• Quality Control: Monitoring food quality, presentation, and service standards to ensure they meet the restaurant's expectations and regulations.
• Team Building: Fostering a positive work environment that encourages teamwork and enhances employee morale, retention, and performance.
• Reporting: Preparing reports on sales, expenses, staff performance

Job Requirements:

• Minimum 3 years of experience as a outlet in charge and possess higher culinary skills (Must have Chinese wok skills) in a full-service restaurant.
• Strong leadership, communication, and organisational skills, along with a passion for the hospitality industry.
• Reliable, punctual, responsible, enthusiastic, and positive-thinking.
• Full of energy and spirit, with the ability to stand for long hours and work in fast-paced environments.
• Able to work on weekends and public holidays; working hours may vary according to opening hours.

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs withservice. Candidates for this role need to be comfortable working in afast-paced and often stressful work environment. They also need passion andenthusiasm for what they do. This is a full-time job and the hours aretypically long, with weekend and evening work quite common. Work is usuallyperformed in a well-lit industrial kitchen and in close quarters withcolleagues. A role as a lead line cook would suit people who are passionateabout cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant Restaurant /institutional catering

- Minimum ‘O’ level or Diploma in F&Bservice or equivalent

- Willing to be involved in hands onoperations

- Excellent communication and interpersonalskills

- Able to lead and motivate to produceresults

- Ability to work in a fast-pacedenvironment

- Team player

• Position: Waiter/Waitress

• Location: Bukit Timah

• Working hours: 6 days work week

• Salary (commensurate with experience): Up to SGD2,500 + OT Pay + Staff Meal + Staff Benefits

• Duration: Permanent

• Industry: F&B

Main Responsibilities:

• Serve food and drinks to customers

• Take customer orders accurately

• Clear and reset tables

• Prepare basic table setup before service starts

• Attend to customer enquiries politely

• Ensure cleanliness of dining area

• Handle bill payment and cashiering if required

Requirements:

• Good customer service and communication skills

• Able to work in a fast-paced environment

• Willing to work shifts, weekends, and public holidays

• Relevant F&B or service experience is an advantage

Email to: abby.pang@searchpersonnel.com.sg for more information.

Do visit www.facebook.com/search.personnel and https://www.instagram.com/search.personnel for more job listings and career tips!

***We do not charge our candidates any referral fee nor bind them with any contract.***

Abby Pang

Deputy Consulting Director (APAC)

Reg no.: R2093867

EA No: 13C6684

Thank you for your interest in this position. Our shortlisting period is 3 working days. Only shortlisted candidates will be contacted for further consideration.

If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend that you continue your job search to maximize your opportunities. We wish you all the best and should we have any suitable roles that match your experiences/ qualifications/ preferences, we will reach out to you.

• Well established Japanese Restaurant
• Salary range: $3000 - $3500
• Working days: 5.5 Days
• Working location: Central / East
• Excellent Welfare & Benefits

Job Scope

• Assist the Head Chef in managing kitchen operations, including ordering, cost control, staffing, and efficiency.
• Ensure food preparation and presentation meet recipe, SOP, and brand standards.
• Prepare and cook dishes according to menu specifications.
• Maintain food quality, minimize waste, and control costs.
• Train and supervise kitchen staff, ensuring proper hygiene and grooming standards.
• Handle guest feedback and kitchen-related issues promptly.
• Ensure kitchen equipment maintenance and compliance with SFA food safety standards.
• Maintain a clean, organized workspace and promote teamwork for smooth operations.

Requirement

• GCE O Level and above
• 1 year related experience in restaurant supervision position
• Possess WSQ Food and Hygiene Certification

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)
EA Recruitment Pte Ltd
EA License No: 21C0492

we are Vietnamese restaurant and pub looking for head chef who able to Manage and oversee daily kitchen operations of the Vietnamese restaurant

Prepare and cook authentic Vietnamese dishes to a high professional standard

Develop and create new menu items to enhance variety and attract customers

Lead, train, and supervise kitchen staff to ensure smooth day-to-day operations

Plan staff schedules and ensure adequate manpower for all shifts

Maintain high standards of food quality, presentation, and consistency

Ensure all kitchen equipment is properly maintained and in good working condition

Enforce workplace safety, hygiene, and food safety standards (WSH & SFA regulations)

Manage inventory, stock control, and ordering of kitchen supplies efficiently

Minimize food wastage and control kitchen costs

Ensure overall kitchen cleanliness and compliance with company SOPs

Work closely with management to improve operations and customer satisfaction

Able to work flexible shifts, including weekends, public holidays, and late hours

Able to oversee day to day operations with 5 years experience in thai food and halal food.

Able to cover chef duty at least 3 days to 5 days (Thai Food).

Able to cover miscelleaneous duty e.g. dish washing, accounting of sales.

Able to travel around Singapore to check on different shops.

Able to use mircosoft word, excel and powerpoint to generate weekly sales projection.

Able to speak english, thai or chinese or malay.

Must be a team player and leader.

• Managing the food and beverage department by overseeing the operations of the kitchen, restaurant, bar, and other F&B areas.

• Developing and implementing strategies to meet revenue goals and increase profitability.
• Recruiting, hiring, and training staff members, and conducting performance evaluations.
• Scheduling staff and managing labour costs.
• Ensuring that food and beverage offerings meet or exceed guest expectations.
• Maintaining high levels of cleanliness and sanitation in all F&B areas.
• Developing and implementing policies and procedures for the food and beverage department.
• Developing and maintaining relationships with suppliers and vendors.
• Ensuring that all regulatory requirements related to food and beverage service are met.
• Developing and managing the budget for the F&B department.
• Analysing sales trends and adjusting offerings as needed.
• Ensuring that all equipment in the F&B department is properly maintained and serviced.

Key Responsibilities:

• Work closely with the multi-disciplinary team to assess students’ readiness for internship and open employment.
• Communicate with students to understand their goals and ambitions.
• Assess students' wants and needs.
• Source and arrange for job training and internship opportunities for students.
• Provide job matching for students.
• Conduct site assessment to analyse and evaluate the suitability of the job site.
• Conduct Employer Education and Awareness Programme/ Workshops for internal and external stakeholders.
• Prepare the students for the internship.
• Provide one-on-one training tailored to the needs of the student.
• Prepare a job analysis to identify the job duties.
• Devise, plan and implement job coaching strategies.
• Assist students to discover and overcome their barriers and setting goals.
• Identify and provide support to develop the student's confidence and interest in the job during the internship.
• Assess the strengths of individuals and teach them to use them effectively.
• Guide students in learning to complete job tasks.
• Help in the development of motivation and skills.
• Provide assistance and guidance to students who need help with their everyday work activities or new tasks.
• Provide coaching with effective interventions and strategies techniques.
• Help students in developing social and life skills.
• Refer students for further training/professional support when needed.
• Advise on workplace accommodations for students.
• Work with employers to explore unmet business needs so that jobs can be developed or customized.
• Monitor and evaluate the progress of students.
• Develop effective job coaching and employment plans.
• Develop career plans, action plans and comprehensive support strategies.
• Advocate for an inclusive work environment.
• Keep track, oversee and document students' progress.
• Provide continued job support and supervision to the students on the job.
• Work closely with internal and external stakeholders during the internship period.
• Counsel students on fine-tuning work habits/skills in preparation for employment.
• Negotiate progression to open employment with the employer after the end of the internship.
• Keep records and documentation and prepare appropriate reports.
• Keep proper and up-to-date records for reporting and submission to Reporting Officer.

Job Requirements:

• Diploma or Degree in any discipline with at least 3 years of working experience.
• A strong team player with excellent people skills.
• Able to work as a team player in collaborating, managing and facilitating projects and events.
• A self-motivated and independent individual.
• Possess communication and interpersonal skills.
• Ability to adhere to regulations, standard operating procedures, work protocol and processes.
• Possess organisational and time management skills.
• Problem-solving aptitude.
• Respect for diversity.
• Ability to inspire and motivate.
• Ability to take on multiple roles and various responsibilities.
• Experience in working with people with special needs will be a plus.
• Requires travelling around Singapore and may be required to work on weekends/PH.

Job Description

• Conduct daily training in FOH and BOH café operations (e.g., food prep, cashiering, customer service, dishwashing, station setup)

• Implement PBIS strategies and structured vocational teaching methods

• Develop and maintain training materials: visual aids, SOPs, task sequences, and checklists

• Supervise trainees during live café operations, ensuring safety, quality, and service standards

• Collaborate with the Production Team for pastries, baked goods, and product-based vocational training

• Support trainees in achieving their Standards of Work Performance (SWP) milestones

• Monitor trainee progress, maintain proper documentation, and report behavioural/learning concerns

• Uphold HALAL guidelines, food safety requirements, and cleanliness standards

• Participate in special events, catering, external exhibitions, and work trials

• Model APSN’s mission and support successful employment outcomes

Job Requirements

• Higher NITEC/ Diploma/ Degree in any discipline

• Strong knowledge of café operations, F&B service, food prep, and hygiene practices

• WSQ Food Hygiene certification

• Skills in training, coaching, and breaking down tasks for persons with intellectual disabilities

• Understanding and application of Positive Behavioural Interventions and Supports (PBIS) (otherwise, we can train)

• Ability to create visual aids, task analyses, and structured training routines

• Good communication, teamwork, and customer service abilities

• Flexibility to support café operations, events, and production demands

• Ability to model professional F&B conduct and safety practices
  

Job Description & Requirements

Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

. Able to Know cook very well south and north indian food and pratta making

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Our client is Singapore’s first University of Applied Learning, offering industry-relevant degree programmes that prepare its graduates to be work- and future-ready professionals. Its mission is to maximise the potential of its learners and to innovate with industry, through an integrated applied learning and research approach, so as to contribute to the economy and society.

The university’s unique pedagogy integrates work and study, embracing authentic learning in a real-world environment through collaborations with key strategic partners. Its focus on applied research with business impact is aimed at helping industry innovate and grow. 

The University espouses an applied learning approach and offers degrees with a strong focus on science and technology. Our faculty work closely with industry on translational research and innovation, as well as provide consultancy on solutions to industry challenges. This well-established nexus with industry endows our graduates with deep skills and work-ready training experience. The University is also establishing strategic live test beds known as ‘Living Labs’ both within and beyond its campus to support greater experiential learning and strengthen its applied research offerings.?The university’s pool of experts works with multi-disciplinary teams to drive the horizontal technology enablers required to support strategic translational research.

The university is strengthening its applied Food Technology capabilities in food innovation, formulation science and product development, and is building a cohort of academic staff who are experienced in translating scientific knowledge into practical industry applications. Focus areas for Food Formulation and Product Development include:

• Food formulation and ingredient functionality
• Product quality and sensory evaluation
• Food processing and manufacturability
• Nutrition and healthier reformulation
• Sustainable and emerging food systems

Responsibilities:

• Design, develop, and teach core food technology, food formulation and food product development modules.
• Lead or co-lead innovative applied research and industry collaboration projects with industry partners.
• Secure and manage research grants to support and develop applied research initiatives that strengthen Singapore’s food innovation, food manufacturing capabilities, and ingredient application sectors.
• Supervise and mentor students in applied research projects and Capstone Projects in food formulation, product design and product commercialisation.

The ideal candidate will possess strong academic, applied, or practice-oriented experience.

You should have:

• A PhD in Food Science, Food Technology, Food Product Development, Food Formulation, or a closely related discipline.
• Demonstrated expertise in food formulation, ingredient functionality, product development and/or applied food innovation.
• Strong aptitude for applied research, with the ability to apply new knowledge into practical solutions for real-world food industry challenges.
• Ability to teach, mentor, and supervise students in applied, hands-on, project-based and practice-oriented learning environments.
• Good understanding of the interrelationship between ingredients, processing, product quality, sensory attributes, nutrition, stability, cost and manufacturability.
• The following are desirable:Relevant industry experience in food product development, applications, technical service, formulation, innovation or manufacturing support.Experience in one or more of the following areas: healthier reformulation, clean-label systems, plant-based products, alternative proteins, functional foods, sustainable ingredients or food waste valorisation.Ability to integrate formulation science with food engineering, flavour chemistry, sensory science, food safety, nutrition, rheology, fermentation, protein chemistry and analytical testing.
•  
  Key Competencies:
• Food formulation science and ingredient functionality and product design, with the ability to translate ingredient knowledge into practical formulation decisions.
• Product development across food categories such as beverages, bakery, confectionery, dairy, sauces, ready-to-eat foods, plant-based foods, alternative proteins, functional foods or health-oriented products.
• Healthier reformulation, including sugar, salt and fat reduction, clean-label formulation, functional foods, precision nutrition, sustainable ingredient use and alternative protein applications.
• Formulation for manufacturability, product stability, shelf-life, sensory quality, nutrition, cost and scale-up.
• Applied research and industry collaboration in food product innovation, product troubleshooting, ingredient application, formulation optimisation and pilot-scale product development.
• Excellent interpersonal, written, and verbal communication skills.
• High level of digital literacy and proficiency in relevant digital tools and technologies.

Restaurant Manager for a New Concept:

Location: Singapore


Restaurant Opening: 3rd Quarter 2026


Reports to: Managing Director

About the Restaurant

We are building an ambitious and meaningful restaurant rooted in craftsmanship, ingredients and community.

Our dining room will reflect the same philosophy: thoughtful hospitality, deep product knowledge, and a beverage program that tells stories about the people behind what we serve.

Our goal is to build a restaurant worthy of the world's most discerning diners—one that could stand alongside the finest restaurants globally, while remaining anchored in the community that surrounds it. We aim to create an intimate place that is both ambitious and welcoming — a restaurant that pushes standards while remaining grounded in generosity and warmth.

We are seeking a Restaurant Manager to join the founding leadership team and help build the restaurant from the ground up.

Role Overview

The Restaurant Manager is responsible for the long-term viability of the restaurant - leading the front-of-house operation and shaping the identity, culture, and standards of the restaurant to achieve success.

This is a hands-on leadership role for someone who thrives in ambitious restaurants and who is passionate about:

• hospitality at the highest level
• team development
• operational excellence
• building sustainable and effective systems
• driving business growth

The role requires both strategic leadership and daily presence on the floor.

Core Responsibilities

Restaurant Leadership and Culture

• Partner with the leadership team to define and build the restaurant’s culture, service philosophy and guest experience

• Build and lead all front-of-house systems/ operations 

• Establish and maintain the highest standards of hospitality

• Serve as the primary ambassador of the restaurant to guests, partners, and the community

Opening Team Responsibilities

As part of the opening leadership team, you will:

•       Define and establish the restaurant’s service philosophy and standards, including developing service manuals and SOPs

•       Design and operationalize relevant FOH systems 

•       Define and shape the guest journey from reservation to departure

•       Establish supplier relationship

•       Assist with hiring and training the opening team

•       Lead service rehearsals and training programs

•       Wear multiple hats to get things done

Guest Experience

•       Actively manage the dining room during service.

•       Build strong relationships with guests and regulars.

•       Handle guest feedback and recovery at the highest level.

•       Maintain the highest service standards

•       Create an environment where guests feel welcomed, inspired, and cared for.

Team Development

•       Recruit, mentor, and retain exceptional hospitality professionals.

•       Build a culture rooted in respect, humility, and excellence.

•       Train the team in: 

- product knowledge

- beverage service

- guest engagement

- fine dining standards

•       Develop future leaders within the team.

•       Maintain strong communication and collaboration with the culinary team

Operations & Financial Performance

•       Drive business growth by achieving revenue, profitability and performance targets

•       Build an effective and enduring restaurant system

•       Oversee all front-of-house operations

•       Manage service flow and guest experience

•       Coordinate reservations and seating strategy

•       Handle guest feedback and service recovery

•       Ensure compliance with licensing and safety requirements

•       Manage FOH scheduling, payroll, budgets, inventory, and maintenance

•       Oversee beverage program, including purchasing and inventory control.

Required competencies and certifications

·       Strong leader and communicator 

·       Diploma/Advanced/Higher/Graduate Diploma in any field

·       Minimum 7 years of relevant experience in the restaurant industry

·       At least 2 years of experience working in a fine dining restaurant

·       Experience opening restaurants is highly valued

·       Strong technical knowledge and skills in beverages

Compensation & Benefits

•                Competitive salary based on experience

•                Medical insurance

•                Annual leaves

•                Gazetted public holidays and government-mandated leaves

•                Annual tip distribution

How to Apply

Please submit a cover letter and resume to careers@arosingapore.com