Total 1,535 Manager level F&B / Tourism / Hospitality job vacancies

Sales Manager

We are looking for a high-performing Sales Manager to help us meet our customer acquisition and revenue growth targets by keeping our company competitive and innovative. You will be responsible for maximizing our sales team potential, crafting sales plans and justifying those to plans to the upper management.

Sales Manager Responsibilities

• Achieve growth and hit sales targets by successfully managing the sales team

• Design and implement a strategic business plan that expands company’s customer base and ensure it’s strong presence

• Own recruiting, objectives setting, coaching and performance monitoring of sales representatives

• Build and promote strong, long-lasting customer relationships by partnering with them and understanding their needs

• Implementing new sales plans

• Present sales, revenue and expenses reports and realistic forecasts to the management team

• Identify emerging markets and market shifts while being fully aware of new products and competition status

• Identifying opportunities and strategies to increase sales.

• Perform any other duties assigned by the director.

Sales Manager Requirements and skills

• BS/MS degree in business administration or a related field

• Successful previous experience as a sales representative or sales manager, consistently meeting or exceeding targets

• Committed to continuous education through workshops, seminars and conferences

• Demonstrated ability to communicate, present and influence credibly and effectively at all levels of the organization

• Proven ability to drive the sales process from plan to close

• Strong business sense and industry expertise

• Excellent mentoring, coaching and people management skills Knowledge of data analysis and report writing.

• The ability to understand and follow company policies and procedures.

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends)

Operations Management

• Guide the Operations Executive and Admins to ensure efficient daily operations.
• Lead the operations team according to company SOPs and workflows.
• Ensure compliance with SFA requirements; attend inspections and oversee follow-up actions.
• Oversee food preparation, production, and timely delivery.
• Drive food quality assurance and continuous improvement initiatives.
• Conduct regular checks on hygiene, service standards, and product quality.
• Maintain kitchen infrastructure and equipment standards.
• Manage staff integration, coaching, mentoring, and performance.
• Participate in cross-functional projects, including process automation.

Administrative Duties

• Evaluate staff performance and recommend confirmations, promotions, or training.
• Handle disciplinary actions, grievances, and conflict resolution.
• Communicate company policies and procedures to the team.
• Submit monthly performance and operations reports to senior management.

Requirements

• O-Levels, Higher Nitec, or Diploma in F&B Management, Culinary Arts, or a related discipline.
• Minimum 5 years of experience in a central kitchen or food production environment.
• Strong leadership, interpersonal, and organizational skills.
• Able to work on a 5.5-day schedule, including Public Holidays and Chinese New Year.
• Resourceful, detail-oriented, and capable of adapting in a fast-paced environment.

Responsible for overseeing the daily operations of a restaurant. Their duties include hiring and training restaurant staff based on company policies, supervising all areas of the restaurant to monitor activities and handle problems that arise and managing all areas of staffing, including scheduling employees.

Responsibilities

• Oversee daily restaurant operations, ensuring smooth service, high standards, and strong team coordination.

• Lead, train, and motivate service staff, driving performance and maintaining a positive team culture.

• Manage manpower planning, duty rostering, and staffing levels to support peak business periods.

• Monitor sales performance, control costs, and improve overall profitability through operational efficiency.

• Ensure compliance with licensing, hygiene, and workplace safety regulations at all times.

• Build strong relationships with guests, suppliers, and stakeholders while resolving issues promptly and professionally.

Requirements

• Proven experience in a supervisory or managerial role within F&B or hospitality.

• Strong leadership and interpersonal skills, able to lead from the front in a high-energy environment.

• Commercially aware with the ability to interpret sales reports and manage budgets effectively.

• Organised, adaptable, and confident in handling operational challenges and guest concerns.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Job Responsibilities

• The Assistant Manager will assist the Assistant General Manager and Manager in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are maintained at all times. The Assistant Manager will be leading a team of Supervisor, Captains and Service Attendants
• This role will encompass the formulation and implementationof operating procedures and standards, the management and development of staff,and liaise with executive management to ensure that Marina Bay Sands’ short andlong term goals are met
• Support the Management team in achieving the financial,service and other related goals that have been set for the outlet throughdiligent and proactive management skills
• Deputize for the Manager during his/her absence
• Work with staff in service and food preparation to minimizewastage and increase productivity and efficiency
• Review operating results with the team and identifyopportunities to improve performance
• Monitor all cashiering procedures are processed incompliance with accounting standards. Monitor and minimize wastage ofconsumables and maintain labor productivity ratios
• On a regular basis, inspect table set-ups; check forcleanliness, neatness of the restaurant environment ensuring compliance withstandards of cleanliness and order
• Inspect food items are set in proper quantities and to Hotelstandards
• Review the reservation book, pre-assign designated tablesand follow up on all special requests
• Inspect that specified amount of food menus and wine listsare available and in good condition for each meal period
• Anticipate heavy business times and organize procedures tohandle extended waiting lines.
• Seek support from other outlets where appropriate
• Ensure pre-shift meetings with staff are carried out andreview all information pertinent to the day's business
• Respond to guest comments, requests and complaints in atimely and professional manner. Take personal responsibility to resolve issues
• Supervise, mentor, train, schedule and evaluate staff.Prepare and deliver all staff reviews.
• Create a work environment that promotes teamwork,performance feedback, recognition, mutual respect and staff satisfaction
• Monitor guest reactions and confer frequently with servicestaff or captains to ensure guest satisfaction
• Respond to guest comments, requests and complaints in atimely and professional manner. Take personal responsibility to resolve issues
• Manages Human Resources responsibilities for assigneddepartment(s) to include: creating a work environment that promotes teamwork,performance feedback, recognition, mutual respect and employee satisfaction;quality hiring, training and succession planning processes that encompass thecompany’s diversity commitment; compliance with company policies and legalrequirements
• Maintains staff files
• Responsible for maintaining and delivering reviews,discipline, staff awards, flex days, payroll, SRFs, etc
• Approves the schedule and flex day requests for allrestaurant staff
• Responsible for coordinating training of all staff asrequired
• Coordinates inventories and orders food and beverageproducts, supplies and equipment as required
• Maintains guest profiles on a daily basis and takesappropriate actions as necessary.
• Holds daily pre-shift meetings and departmental meetings as needed

Additional Job Description

Job Requirements

Education & Certification

• Certificate or Diploma in Restaurant Management or extensive F&B experience

Experience

• A minimum of 3 years’ experience at a managerial level in a 5-star hotel or a deluxe restaurant

Other Prerequisite

• Knowledge of the cuisines in the restaurant, their preparation and service.
• Be willing to work any day and any shift.
• Have a well-groomed, professional appearance.
• Able to perform under pressure.

Responsibilities

• Oversee daily restaurant operations, ensuring smooth service, high standards, and strong team coordination.
• Lead, train, and motivate service staff, driving performance and maintaining a positive team culture.
• Manage manpower planning, duty rostering, and staffing levels to support peak business periods.
• Monitor sales performance, control costs, and improve overall profitability through operational efficiency.
• Ensure compliance with licensing, hygiene, and workplace safety regulations at all times.
• Build strong relationships with guests, suppliers, and stakeholders while resolving issues promptly and professionally.

Requirements

• Proven experience in a supervisory or managerial role within F&B or hospitality.
• Strong leadership and interpersonal skills, able to lead from the front in a high-energy environment.
• Commercially aware with the ability to interpret sales reports and manage budgets effectively.
• Organised, adaptable, and confident in handling operational challenges and guest concerns.

Company Overview

西塔老太太 (Xita Laotaitai) is an established restaurant brand specializing in traditional clay stove BBQ. The Singapore outlet operates as a flagship location with strong customer demand and consistent business performance.

We are seeking a hands-on Restaurant Manager to lead daily operations and drive service excellence in a fast-paced environment.

Key Responsibilities

• Oversee daily restaurant operations across front-of-house and kitchen teams
• Lead and supervise staff to ensure smooth workflow and service standards
• Manage staff scheduling, training, and performance evaluation
• Ensure high standards in food quality, service, and cleanliness (QSC)
• Monitor operational costs and support outlet performance
• Handle customer feedback and resolve operational issues
• Ensure compliance with food safety and employment regulations in Singapore
• Work closely with management to achieve operational targets

Requirements

• Minimum 3 years of relevant experience in F&B or restaurant operations
• Prior experience in a supervisory or managerial role preferred
• Ability to manage both service and kitchen teams
• Strong leadership, communication, and problem-solving skills
• Able to work in a fast-paced, high-volume environment
• Willing to work shifts, weekends, and public holidays

Working Hours & Schedule

• Minimum 5 working days per week (rostered)
• 10–12 hours per day
• Weekends and public holidays required
• Rest days on a rotational basis

Salary & Benefits

• Monthly Salary: $5,000 – $8,000 (commensurate with experience)
• Allowances: Provided (to be discussed during interview)
• Variable Bonus: Performance-based
• AWS: Subject to company policy
• Staff meals provided

EA Details

EA License No: 23C1703
EA Personnel No: R1762582
EA Personnel Name: Wong Choo Sian, Jabez

All applications will be considered based on merit, including skills, qualifications, and experience. We are committed to fair and inclusive hiring practices in accordance with the Tripartite Guidelines on Fair Employment Practices (TGFEP).

JOB DESCRIPTION

Job Title

Duty Manager

Occupation

HOTEL GUEST SERVICES EXECUTIVE

Job Description & Requirements

• Plan work schedules and make sure events and meetings run smoothly.
• Research and recommend room rates for implementation.
• Assist in dealing with customer complaints and comments.
• Assist in dealing with problems as they arise and day-to-day trouble shooting.
• Supervise maintenance, supplies and furnishings.
• Co-ordinate security services ensuring that security is effective.
• Ensure compliance with licensing laws, health and safety and other statutory regulations.
• Assist in planning and organizing accommodation.
• Overall commercial responsibility for planning, organizing, directing and co-coordinating the work and resources involved in running services like front-of-house (reception, concierge, and reservation).
• Confer and cooperate with management personnel in formulating administrative and operational policies and procedures.
• Direct and coordinate activities of operations department to obtain optimum use of equipment, facilities, and personnel.
• Conduct performance appraisal/review for all members of the department.
• Enforce compliance of operations personnel with administrative policies, procedures, safety rules, and governmental regulations.
• Assist in the recruiting and monitoring of staff.
• Responsible for the day-to-day management of the operations of the Hotel.
• Take stock control and maintain minimum levels.
• Keep abreast of price changes and recommend adjustment of costing as necessary.
• Any other duties assigned.
• Click "Apply Now" and attach your Resume for application or email to accounts@artonhotel.com

2.

SKILLS

Compliance

Customer Service

Directing

Front Office

Hospitality

Housekeeping

Human Resources

Investigation

Licensing

Property Management

3.

KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

2

Job Function

Customer Service

Position Level

Manager

Minimum Years of Experience

3

Employment Type

Full Time

Flexible Work Arrangement

No flexible work arrangement selected

Minimum Qualification Level

GCE 'O' Level

Monthly Salary Range (SGD)

$3,000 - 3,800

Government Support

No schemes selected

4.

WORKPLACE DETAILS

Workplace Address

Local

Postal Code

207576

Block/House No.

176

Street Name

TYRWHITT ROAD

Building Name (optional)

ARTON HOTEL

• Strong proficiency in AutoCAD and 3D rendering software, with the ability to produce accurate layout drawings independently is a must.

Responsibilities

• Develop and refine kitchen layout drawings and 3D renderings to support commercial foodservice projects.

• Translate operational requirements into practical design solutions, ensuring efficient workflow and equipment placement.

• Prepare technical drawings, mark-ups, and equipment schedules using AutoCAD or equivalent software.

• Support coordination between consultants, contractors, and suppliers during project execution.

• Assist in site inspections to ensure installations align with approved drawings and specifications.

• Ensure designs comply with relevant regulatory requirements relating to ventilation, fire safety, and foodservice infrastructure.

Requirements

• Diploma or Degree in Mechanical Engineering, Building Services, Interior Design, or related discipline.

• Strong proficiency in AutoCAD and 3D rendering tools; ability to produce and interpret technical drawings confidently.

• Familiarity with commercial kitchen layouts, equipment planning, or hospitality environments is preferred.

• Project management experience in kitchen or F&B fit-out projects is advantageous but not mandatory; structured training will be provided.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

We are seeking an experienced and service-driven Senior Manager / Manager (Hospitality) to lead hospitality operations within a premium residential care environment. This role is ideal for a dynamic leader who is passionate about delivering exceptional, resident-centric experiences while maintaining high operational and service standards.

Key Responsibilities

Resident Experience & Operations

• Oversee daily hospitality operations including dining, housekeeping, and laundry services

• Deliver a personalized, high-touch experience tailored to resident needs

• Gather and analyse feedback from residents and next-of-kin (NOK) to drive continuous improvement

Dining Services & Nutrition

• Collaborate with Nutritionists and care teams on menu planning and food service delivery

• Ensure meals meet dietary, nutritional, and quality standards

• Maintain consistency in food quality, presentation, and overall dining experience

Cost Management & Procurement

• Manage budgets and monitor cost efficiency per resident

• Oversee sourcing and procurement of food and hospitality supplies

• Drive cost optimisation while maintaining service excellence

Service Standards & Continuous Improvement

• Enforce SOPs and uphold high service standards across all functions

• Conduct regular inspections on service delivery, cleanliness, and environment

• Identify gaps and implement improvements using data and feedback

Team Leadership

• Lead, coach, and develop a high-performing hospitality team

• Drive training initiatives to maintain service quality

• Foster a strong, resident-first service culture

Problem Resolution

• Act as the escalation point for resident and NOK concerns

• Handle service recovery professionally and efficiently

• Make sound, real-time decisions to uphold service standards
  

Requirements

Education & Experience

• Degree in Hospitality or related field

• Minimum 5 years of relevant experience

• Experience in healthcare, senior living, or hospitality environments preferred

• Proven track record in operations and team leadership

• Willingness to work weekends

Skills & Competencies

• Strong operational and cost management capabilities

• High attention to detail with a strong service mindset

• Excellent communication and stakeholder management skills

• Effective leadership and team development abilities

Knowledge

• Hospitality operations (F&B, housekeeping, laundry)

• Food safety and regulatory standards
  

What We’re Looking For

• Resident-focused, hands-on, and service-oriented individual

• Calm, decisive, and accountable under pressure

• Collaborative and adaptable team player

• Passionate about delivering meaningful, high-quality service experiences
  

General Manager Job Description Template

We are looking for a self-motivated and results-driven general manager to direct and manage our organization's business activities and to develop and implement effective business strategies and programs. The successful candidate for this role should possess excellent communication skills, superior knowledge of business functions, exceptional budgeting, and finance skills, and strong leadership qualities.

General Manager Responsibilities

• Oversee day-to-day operations, assign weekly performance goals and ensure their completion, and accomplish your own goals

• Recruit, onboard, and train high-performing employees to achieve objectives for sales, profitability, and market share

• Develop strategic plan for optimized productivity

• Review and improve organizational effectiveness by developing processes, overseeing employees, establishing a highly motivational work environment, and implementing innovative changes

• Adhere to company standards for excellence and quality

• Seek out opportunities for expansion and growth by developing new business relationships

• Provide guidance and feedback to help others strengthen specific knowledge/skill areas

• Maintain project timelines to ensure tasks are accomplished effectively

• Develop, implement, and maintain budgetary and resource allocation plans

• Delegate responsibilities to the best-qualified employees and enforce all policies, procedures, standards, specifications, guidelines, training programs, and cultural values

• Resolve internal staff conflicts efficiently and to the mutual benefit of all involved

General Manager Required skills and qualifications

• Degree in business management or any related field.

• Good knowledge of different business functions

• Proven success in a managerial role

• Strong decision-making ability

• Excellent communication, collaboration, and delegation skills

• Proven ability to develop and achieve financial plans

• Ability to motivate and lead employees, and hold them accountable

• Strong working knowledge of operational procedures

• Meticulous attention to detail.

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

Job Description

• Industry/ Organization Type: Manufacturing (Food Ingredients)
• Position Title: Sales Manager (Export) / Regional Sales Manager 
• Working Location: Tai Seng (Walking Distance from MRT)
• Working Hours: 5 days (8.30 AM – 5 PM)
• Salary Package: Basic Salary up to $7,500 + AWS + Variable Bonus
• Duration: Permanent Role

Key Responsibilities

• New sales generation and maintenance of current sales through proactive promotion of new items, development of new customers, customer relationship building, and keeping abreast with competition and developments in the market.
• Develop product knowledge and selling proposition for products.
• Develop, control, and direct the sales strategy in the designated region for profitable sales growth.
• Plan, develop, coordinate, and execute sales policies and programs.
• Manage the activities of the appointed distributors in the region to ensure they are focused on expanding the customer base and seeing to customers' needs by providing quality service.
• Provide strategic input in the planning process, as well as information on markets, trends, competitors and opportunities.
• Achieve sales targets.
• Conduct internal coordination with Customer Service and Technical teams to support our customers and distributors in the region.
• Organize meetings, product trials and demos.
• Any other ad-hoc duties as required.

APPLY NOW!!!

• Degree/Diploma in Food Science or related discipline
• Minimum 5 years of experience as a Sales Manager/Key Accounts Manager or related
• Candidates with experience dealing with overseas distributors/customers in the Asia/Southeast Asia region have an added advantage
• Knowledge of Meat Processing and QSR Markets are preferred

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #65757 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. 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 continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Summary

Lead and oversee multi-outlet Chinese restaurant operations in an MNC environment, ensuring profitability, operational excellence, and strong customer experience.

Key Responsibilities

• Manage daily operations, ensuring high standards of food quality, service, and hygiene
• Drive financial performance (P&L, budgeting, cost control, revenue growth)
• Lead, train, and develop management teams and staff
• Ensure brand consistency and excellent customer experience
• Execute marketing initiatives and handle customer issues
• Support expansion plans and new outlet openings
• Manage suppliers, procurement, and inventory

Requirements

• 8–12 years of F&B experience, with 3–5 years in senior management
• Strong background in Chinese cuisine operations
• Experience in multi-outlet or MNC environments
• Proven P&L management and leadership skills
• Strong communication and operational expertise

Reporting

Reports to Regional Director / CEO

Oaks Sunshine Coast Oasis Resort are looking for an enthusiastic and service-driven Food & Beverage Team Leader to join our team on a full-time basis.

This is a dual role, where you will be working across both our restaurant and our conference space. This position is to support the smooth operation of our food and beverage outlets while leading a small team to deliver exceptional guest experiences. The successful candidate will oversee daily service, mentor team members, and ensure all service standards are met across breakfast, lunch, and dinner shifts.

Key Responsibilities Include:

• Lead and support the F&B team to ensure professional, efficient, & high-quality service.
• Lead and support the conference & events team to ensure smooth operation and flow of events.
• Assist with taking guest orders accurately and ensuring guest preferences are accommodated.
• Demonstrate menu knowledge and confidently recommend food and beverage options to guests.
• Oversee the serving of food and beverages, maintaining professional standards and guest satisfaction.
• Deliver exceptional customer service and resolve guest concerns promptly.
• Coach and mentor team members, providing guidance, support, and training as required.
• Assist with rostering, shift coordination, and workflow planning to maintain smooth operations.
• Ensure compliance with RSA, hygiene, and workplace health and safety standards.
• Support management with reporting, stock management, and service improvement initiatives.

Shift Details (subject to change):

• Breakfast, lunch, and dinner shifts
• Rotating roster with the flexibility to work weekends to support the functions and events
• Split shifts may be required on some days

Hourly Rates (excluding superannuation):

Monday - Friday: $28.12 per hour
Saturday: $35.15 per hour
Sunday: $42.18 per hour

The RESTAURANT ASSISTANT/MANAGER learns the roles of Sandwich Artist and Shift Leader, supervises restaurant staff and daily operations to ensure that food safety, product preparation, cleanliness and inventory control standards are maintained. Maintains standards of restaurant safety and security. Exceptional guest service is a major component of this position.

Tasks and responsibilities:
-Performs all tasks and responsibilities of an Assistant/Manager
-Supervises food preparation to ensure that food safety and operations standards are maintained.
-Coordinates and supervises staff so that standards of cleanliness are maintained as outlined in the SUBWAY® Operations Manual.
-Manages a staff of approximately 5 to 7 in a team. Assigns, oversees and evaluates work.
-Performs paperwork duties and assists with product orders and inventory.
-Assists with planning of special events and promotions.
-Completes University of SUBWAY® courses as directed.
-Conduct interviews and appraisal of the team

Prerequisites:
-Education: Degree
-Experience & skills: Experience in restaurant operations, preferably with supervisory experience. Requires excellent communication skills, ability to deal with all levels of team members. Computer knowledge is desirable.
-Physical: Must be able to work any area of the restaurant when needed and to operate a computerized Point of Sale system/cash register. Position requires bending, standing, and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally.
-Must be able to work on any shift, weekends and Public Holidays. To be contactable via HP anytime during restaurants' opening hours.