Total 1,501 Manager level F&B / Tourism / Hospitality job vacancies

1. Leasing Manager

Role: Department head responsible for strategy, performance, and compliance.

Key Responsibilities:

• Develop and implement leasing strategies and policies.
• Oversee leasing targets, budgets, and KPIs.
• Manage relationships with key tenants and stakeholders.
• Supervise and support the leasing team.
• Approve lease agreements and ensure legal compliance.
• Oversee rental arrears strategy and recovery plans.
• Lead tendering processes for leasing opportunities.
• Approve arrears escalation and legal actions.
• Ensure compliance with procurement and leasing regulations.

Job Requirements

·        Have Degree / Diploma with 5 years’ in F&B leasing and facilities management work.

·        Have good communication, negotiation and customer relations skills

·        Willing to travel to outlets and sites in the course of work

Established in Japan over a century ago, Meiji is a leading food company that is known globally for its high-quality dairy, confectionery, and nutritional products. With a strong focus on innovation, safety, and health, it has become a household name across many countries.

The Meiji Group has developed strong brand recognition in the Asia Pacific area through many decades of offering a wide range of Meiji products, including confectionery and dairy products. The region is projected to experience further business growth by building a value chain and evolve into a management structure that enables us to provide value that is more aligned with local needs.

We are looking for a Senior Manager, Finance Business Partnering as an individual contributor to handle both the strategic and operational needs of our Regional Headquarters (RHQ), combining hands on accounting knowledge with financial planning & analysis (FP&A) leadership, and advisory capabilities to senior management on local and regional context regarding consolidation, manufacturing costing and tax structures:

• Provide sound advice and recommendations to senior management on all accounting and finance matters, including but not limited to group consolidation approaches, multiple (Singapore) legal entities, including structure, methodology, and reporting implications.
• Lead the design, analysis and refining of activity‑based costing (ABC) in a manufacturing environment.
• Conduct FP&A activities such as budgeting, forecasting, and variance analysis, including meaningful interpretation, insights, and recommendations in dashboards and management reports.
• Set up new accounting systems by drafting internal accounting and bookkeeping standards, and developing technical accounting guidance for RHQ.
• Document end-to-end accounting workflows and improve process efficiency.
• Design and establish a knowledge base on accounting fields, metadata, and data structures from scratch to support future cloud / SaaS accounting software tools and accounting systems.
• Lead and manage monthly, quarterly, half-yearly and year-end closing activities for RHQ full sets of accounts.
• Perform bookkeeping duties and bank payment transactions, including journal preparation, reconciliations, accruals, bank payment preparation, and maintenance of accounting schedules.
• Strengthen internal controls and enhance audit readiness, partnering with internal and external auditors as required.
• Develop and implement the transition from a fully outsourced accounting model, clearly defining responsibilities, segregation of duties, approval workflows, and operational boundaries for audit compliance.
• Assess and review pros and cons of existing structures and approaches, including tax efficiency, compliance, and reporting impact under Singapore regulations, and prepare the relevant management‑level papers for decision making and approval.
• Partner closely and coordinate on finance and accounting matters at the RHQ level, collaborating with Japan HQ, subsidiaries, accounting vendors, and auditors, aligning with management objectives.
• Ensure accuracy, compliance, and timeliness in all financial reporting activities.

Requirements

• Degree in Accounting, Finance, or related field with minimum five (5) years of hands-on full sets accounting experience.
• Minimum ten (10) years of progressive finance experience, including on group reporting and / or consolidation, FP&A, and in a manufacturing or cost‑driven environment.
• Certified Public Accountant (CPA), Chartered Financial Analyst (CFA), Association of Chartered Certified Accountants (ACCA) or equivalent professional qualification(s) is / are highly advantageous.
• Proven track record in manufacturing costing re-design and implementation, including but not limited to ABC.
• Proficiency in drafting internal accounting policies or developing accounting structures for new systems is required.
• Deep technical knowledge and hands-on practical application of IFRS, with ability to explain complex reporting implications.
• Working knowledge in Microsoft Dynamics 365 is highly preferred.
• Excellent communication and stakeholder management skills on business insights, current and future trends.
• Ability to work independently in a hybrid capacity i.e. both strategic and hands‑on, manage multiple timelines, and deliver results.
• Strong process orientation, attention to detail, and a continuous improvement mindset.
• Ad-hoc travel to Japan (HQ) and overseas subsidiaries as needed.

Thank you in advance for your interest and application. Kindly note that only shortlisted candidates will be contacted for further details.

Job Description & Requirements

Roles & Responsibilities:

• Oversee daily restaurant operations, ensuring a smooth, service-driven experience
• Attend to customers and their requests/feedback and resolve issues in a timely and professional manner.
• Motivate and guide the employees in up-selling the food and beverage items.
• Monitor food and stocks wastage in the outlet and ensure that all supplies and stocks in the outlet are sufficient for the day to day operations.
• Maintain high hygiene and safety standards, ensuring all protocols are met
• Manage restaurant environment, handle and schedule regular maintenance and upkeep of restaurant, such as pest control, servicing, etc

Requirements:

• Preferably a Degree or Diploma in Hospitality Management
• Confident, outgoing personality and positive attitude
• Customer-oriented with a passion for hospitality
• Able to work under the pressure in a fast paced environment.
• Able to work on rotating shift basis which include weekends and public holidays.
• Knowledge of POS systems is an advantage
• Experience in F&B industry is an advantage.

• Prepare, cook, and present a variety of dishes according to the restaurant’s recipes and standards.
• Oversee daily kitchen operations to ensure smooth and efficient workflow.
• Coordinate with service staff to manage orders during peak and non-peak hours.
• Train new staff on food preparation techniques, hygiene standards, and kitchen procedures.
• Supervise junior chefs, cooks, and kitchen assistants.
• Ensure strict adherence to food safety regulations and hygiene standards.
• Monitor stock levels of ingredients and kitchen supplies.
• Assist in creating and updating menu items based on customer preferences and seasonal availability.
• Introduce new dishes and improve existing recipes to enhance customer experience.
• Inspect food before serving to ensure it meets quality standards.
• Handle customer feedback related to food quality and make necessary improvements.
• Work efficiently during busy hours without compromising quality.
• Ensure discipline and professionalism within the kitchen team.

Experience: Minimum 5 years experience in Prata Flipping

SCOPE

Reporting to the Restaurant Manager, the Assistant Restaurant Manager is responsible to produce an outstanding guest experience within the outlet concept by assisting in managing a service team in cooperation with the culinary team. The Assistant Restaurant / Outlet Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit. The Assistant Restaurant / Outlet Manager must grow into the position of Restaurant / Outlet Manager.

OVERALL OBJECTIVES

The job of Assistant Restaurant Manager is executed satisfactorily when:

• All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• The sales are driven to the outlet’s full potential and that budget is adhered to.
• A High quality of product and service is maintained in the outlet.
• The outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
• The growth of internal talent within the outlet is supported.
• The employee is ready to take over the outlet in The Capitol Kempinski Hotel Singapore or in other Kempinski property.

MAIN RESPONSIBILITIES

• Responsible to Restaurant Manager.
• Responsible for Restaurant Supervisor, Waiter / Waitress, Host / Hostess.
• Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
• Assist in leading the restaurant / outlet efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
• Ensure that the place of work and surrounding area is kept clean and organised at all times.
• Act as a Manager in duty in the absence of the Restaurant Manager in the outlet.
• Be knowledgeable of all services and products offered by the hotel.
• Understand thoroughly the concept of the outlet and assume training responsibilities as requested by Restaurant Manager.
• Have an understanding of the monthly profit and loss statement of the department.
• Conduct all outlet meetings in the absence of the Outlet Manager.
• Perform up selling for all items offered by the department assigned as well as offering alternatives.
• Assist in communication within the outlet and to attend daily/weekly outlet meetings with the Culinary Team and fostering teamwork to constantly develop the restaurant for more success.
• Attend and contribute to necessary staff meetings, departmental trainings and hotel initiated trainings scheduled.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Assist in producing reports and analysis of the outlet and attend in the monthly performance meeting.
• Assist in leading the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Have the knowledge and understanding to explain and perform upselling for all items offered by the department assigned as well as offering alternatives.
• Plan daily routine checklist and station division according to the work schedule.
• Assist the Outlet Manager to produce outlet-specific reports and analysis for the monthly performance meeting.
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.
• Attend all required trainings as described by the department.
• Attend daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
• Report incidents that require disciplinary actions immediately to the Restaurant / Outlet Manager.
• Coordinate the review of outlet’s operations manual updates annually as requested by the Restaurant / Outlet Manager.
• Support activities and cooperation with the suppliers.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
• Respond to any changes in the department as dictated by the hotel management.
• Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department /Assistant Head of Department ensuring that the follow up is performed with the guest.
• Ensure that the opening and closing procedures established for the outlet are followed.
• Act as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.
• Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
• Attend all daily/weekly Food & Beverage Meeting in the absence of the Restaurant / Outlet Manager.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Job Description

The F&M Manager is responsible for overseeing the maintenance, operation, and safety of building systems and facilities. This role ensures all mechanical, electrical, and air-conditioning systems operate efficiently and comply with regulatory standards.

Key Responsibilities:

• Oversee daily facilities operations including M&E (Mechanical & Electrical) systems
• Manage maintenance of HVAC, electrical, plumbing, and building infrastructure
• Plan and implement preventive and corrective maintenance programs
• Lead and supervise maintenance teams, technicians, and subcontractors
• Ensure compliance with Singapore safety regulations and standards
• Coordinate with clients, consultants, and vendors for maintenance works
• Prepare maintenance schedules, reports, and performance analysis
• Manage budgets, cost control, and procurement of materials/services
• Respond to breakdowns, emergencies, and service requests promptly
• Ensure workplace safety and implement risk assessments and safe work procedures

Job Requirements

• Diploma / Degree in Mechanical, Electrical Engineering, Facilities Management, or related field
• Minimum 5–8 years of experience in facilities or maintenance management
• Strong knowledge of HVAC systems (VRV/VRF, chilled water systems, etc.)
• Familiar with Singapore codes and regulations (e.g., BCA, MOM, safety standards)
• Proven leadership and team management experience
• Good problem-solving and troubleshooting skills
• Proficient in MS Office and maintenance management systems
• Ability to work under pressure and handle multiple sites/projects

Preferred Skills

• Experience in commercial, industrial, or building facilities management
• Knowledge of energy management and sustainability practices
• Strong communication and stakeholder management skills
• Experience in contract and vendor management

Diploma or degree

For an F&M (Facilities & Maintenance) Manager, both Diploma and Degree holders can be considered, depending on experience and project complexity.

Recommended Qualification

• Diploma or Degree in: Mechanical Engineering Electrical Engineering Facilities Management Building Services Engineering

Our esteemed client in the Construction industry is seeking a Project Manager to join their dynamic team:

• Employment Type: Permanent
• Position: Project Manager
• Location: Central (Nearest MRT: Mattar)
• Working Hours: 5.5 days, Office Hours
• Salary Package: Up to $12,000 + Bonus

Job Responsibilities:

• Lead project planning and execution, ensuring all activities are accurately prepared and carried out to meet project objectives.
• Serve as the primary point of contact for all project stakeholders, including clients, consultants, regulatory bodies, and subcontractors, to ensure seamless project progression.
• Develop, review, and submit comprehensive project documentation, including detailed programs, schedules, method statements, technical proposals, and risk assessments.
• Conduct regular safety and progress meetings with internal teams, subcontractors, and on-site personnel to maintain high safety and performance standards.

Job Requirements:

• At least a Diploma in Civil Engineering, Construction Management or other related discipline.
• Minimum 5 years of experience working in the construction industry, with experience in handling Residential/ HDB/ Hotel projects.
• Must be capable of leading and managing a project team.
• Able to work in a fast paced environment and under tight deadlines.

Ready to apply? Here’s how:

• Click the APPLY button, or
• Email your resume (in MS Word or PDF format) to adelin@intuitrecruitment.com. Include the job title in your email subject line for prompt processing.

Only shortlisted candidates will be notified.

By submitting your application, you consent to the collection and use of your personal data under Personal Data Protection Act (PDPA).

Adelin Chong | EA Personnel Reg No.: R1875641

Intuit Recruitment Pte Ltd | EA License No.: 25C2793

Spanish restaurtant Olivia is looking for Guest Relations Manager to join our team.

As the Guest Relations Manager of the Company, you shall willingly and diligently carry out the duties assigned to you from time to time, including but not limited to the following:

1. Provide upscale guest service experiences for all guests throughout their stay.

2. Ensure guests are properly greeted upon their arrival.

3. Actively listen to and resolve guest complaints.

4. Coordinate and manage communication between guests and staff and follow up to ensure we resolve customer concerns.

5. Be familiar with menu items, promotions, and service procedures.

6. Respond to guest inquiries and requests in a timely, friendly, and efficient manner.

7. 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.

8. Ensure the best level of service and attentiveness is consistently given to every guest.

9. Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.

10. Monitor restaurant activity to determine seating and dining flow.

11. Develop and implement service-related training programs.

12. Perform miscellaneous job-related duties as assigned.

Work Location: 55 Keong Saik Road, #01-03, Singapore 089158

Job Summary

We seek a skilled Kitchen Manager to lead culinary operations, manage kitchen staff, and ensure high-quality production of Chinese and Szechuan dishes in a fast-paced environment.

Responsibilities

• Oversee daily kitchen operations to ensure efficient production workflow and timely delivery
• Lead and manage kitchen staff by scheduling shifts, supervising performance, and fostering a collaborative team environment
• Develop, standardize, and maintain recipes for broths including Mala, Herbal, Tomato, and Tom Yam to ensure consistent flavor profiles
• Manage proper marination processes for meats such as pork, beef, mutton, and chicken to meet quality standards
• Maintain consistency and quality in preparing Szechuan dishes according to company standards
• Enforce food safety, hygiene, and sanitation standards in compliance with company SOPs and regulatory requirements
• Monitor inventory levels, control food costs, and implement measures to minimize wastage
• Conduct training and development programs to enhance kitchen staff skills and productivity
• Perform quality control checks on all food products before distribution to ensure customer satisfaction
• Collaborate with management to develop menus and implement operational improvements
• Execute additional managerial duties as assigned by senior management

Required competencies and certifications

• Minimum 5 years of experience in International cuisine, including at least 2 years in a supervisory or managerial role
• Strong expertise in Asian cuisine and broth preparation
• Proven leadership and team management skills to effectively lead kitchen operations
• Knowledge of food safety regulations and kitchen operations management
• Ability to perform effectively in a fast-paced production environment

Additional Information

We welcome all suitable candidates to apply through the Job Bank portal. Only shortlisted candidates will be notified.

Job Description & Requirements

Job Description & Requirements

We are looking for and committed Manager to join our office. As a Manager,you will be managing the day today activities. You will be responsible for arranging meetings for the staff,providethem necessary offcial documents and keep a record of the appointments within the office. You will be also arranging monthly repairs and renovations.

You will also be organizing office operationsand procedures. You shoul be highly dedicated to work and haveexceptional organizational skills. If you are ready to takeup Manager duties and responsibilities, thenapplyright away. We will love to meet you.

As the Guest Relations Manager of the Company, you shall willingly and diligently carry out the duties assigned to you from time to time, including but not limited to the following:

1. Provide upscale guest service experiences for all guests throughout their stay.

2. Ensure guests are properly greeted upon their arrival.

3. Actively listen to and resolve guest complaints.

4. Coordinate and manage communication between guests and staff and follow up to ensure we resolve customer concerns.

5. Be familiar with menu items, promotions, and service procedures.

6. Respond to guest inquiries and requests in a timely, friendly, and efficient manner.

7. 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.

8. Ensure the best level of service and attentiveness is consistently given to every guest.

9. Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.

10. Monitor restaurant activity to determine seating and dining flow.

11. Develop and implement service-related training programs.

12. Perform miscellaneous job-related duties as assigned.

Work Location: 83 Neil Road, Singapore

We are looking for a passionate and experienced Assistant Head Chef to support the Head Chef in managing daily kitchen operations. The successful candidate will assist in leading the kitchen team, maintaining high food quality standards, and ensuring efficient kitchen performance.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations and food preparation.\
• Supervise and coordinate kitchen staff to ensure smooth and efficient service.
• Maintain high standards of food quality, presentation, and hygiene.
• Support menu planning, recipe development, and food costing.
• Ensure compliance with food safety, sanitation, and workplace health regulations.
• Monitor stock levels, assist with ordering ingredients, and manage inventory.
• Train, guide, and motivate junior kitchen staff.
• Ensure all dishes are prepared and presented according to restaurant standards.
• Maintain a clean, organized, and safe kitchen environment.
• Step in to manage the kitchen in the absence of the Head Chef when required.

about the company
This organization is a prestigious F&B group known for its portfolio of refined and high-end dining concepts. They are dedicated to delivering exceptional culinary experiences and are currently seeking a meticulous professional to uphold their commitment to excellence through robust people management.

about the job

This is a pivotal role overseeing the end-to-end human resources function to support the group's commitment to high service standards and operational integrity.

• Serve as a strategic partner to the leadership team, providing expert guidance on organizational health and employee relations.

• Direct the end-to-end talent acquisition process to ensure a steady pipeline of high-caliber professionals for all business units.

• Maintain oversight of digital personnel management systems and ensure all employment documentation meets internal excellence standards.

• Act as the primary lead for statutory compliance, including the management of international work authorization and labor law adherence.

• Oversee the accuracy of payroll inputs and manage employee benefits and insurance programs.

skills and experience required

• At least 5-8 years of experience in Human Resources, ideally within the high-end hospitality, retail, or service-oriented sectors.

• Comprehensive knowledge of local employment legislation and regulatory frameworks governing the workforce.

• Demonstrated ability to manage complex employee engagement and performance development initiatives independently.

• Strong stakeholder management skills to partner with employees of all departments.

• A professional with a grounded, solution-oriented mindset who values fair employment practices and organizational stability.