In the restaurant managerrole, you will facilitate an enjoyable and pleasurable dining experience forthe restaurant’s patrons. As a restaurant manager, you will lead and trainrestaurant staff to ensure high-quality service is delivered. Success in thisrole will be demonstrated by your ability to grow the company’s profitabilityand customer base.

Responsibilities:

• Develops innovative strategies that increase the establishment’s profitability
• Ensures that the establishment is compliant with health and safety regulations
• Conducts marketing efforts and hosts events
• Sets work schedules to optimize staffing
• Ensures inventory is well-stocked and efficiently utilized
• Creates reports on daily, weekly, monthly, and annual restaurant operations
• Handles customer concerns and suggestions

Qualifications:

• Proven work experience as a Restaurant Manager
• Excellent customer services skills
• Basic knowledge of accounting and financial management
• Deep knowledge of F&B industry
• Strong leadership skills

Company Overview

Ledodo Group is a leading Taiwan Food & Beverage company known for rapid expansion and popular brands including Rododo hot pot and MinSuiZen Teppanyaki. It has achieved record growth, high turnover, and aims to be Taiwan’s largest teppanyaki brand by 2025.

Job Summary

Prepare and cook high-quality Teppanyaki dishes while supervising kitchen staff, managing inventory, ensuring food safety, and delivering an engaging dining experience. Lead and train junior chefs to uphold culinary and operational excellence.

Responsibilities

• Prepare and cook a variety of Teppanyaki dishes to meet high standards of quality, taste, and presentation
• Supervise and coordinate kitchen staff activities, including sous chefs and cooks, to ensure smooth kitchen operations
• Maintain a clean, organized kitchen environment by adhering to strict food safety and sanitation guidelines
• Manage food inventory and ordering processes to maintain adequate stock levels and minimize waste
• Assist in developing and implementing new Teppanyaki dishes and menu items to enhance customer offerings
• Train and mentor junior chefs in cooking techniques, food preparation, and kitchen procedures to build team capability
• Engage with guests during cooking to provide a unique, entertaining dining experience and customize dishes for dietary needs
• Communicate effectively with staff, guests, and management through clear verbal and written communication

Preferred competencies and qualifications

• Minimum of 5 years of experience in the Food & Beverage industry, preferably with supervisory or managerial experience
• Proven leadership skills demonstrated by effectively leading, motivating, and developing kitchen teams
• Ability to manage multiple responsibilities in a dynamic, fast-paced environment
• Willingness to work split shifts, weekends, and public holidays as operationally required
• Solid understanding of food safety, hygiene, and health regulations relevant to the F&B industry
• Strong commitment to delivering outstanding customer service

Job Summary:

The Business Development Manager will drive growth strategies for our Food & Beverage business, focusing on expanding market presence, building relationships with key stakeholders, and identifying new opportunities. This role combines strategic planning, sales, and marketing to enhance the brand's reach and profitability.

Key Responsibilities:

Market Analysis:

Research and analyze market trends, competitor activities, and customer preferences to identify opportunities for growth.

Strategy Development:

Develop and implement business development strategies to penetrate new markets and increase market share.

Relationship Management:

Build and maintain strong relationships with suppliers, distributors, and key clients.

Collaborate with cross-functional teams including marketing, sales, andoperations.

Sales & Revenue Generation:

Drive sales initiatives and lead negotiations with potential clients.

Set sales targets and monitor performance to achieve revenue goals.

Brand Promotion:

Work closely with the marketing team to develop promotional materials and campaigns that align with business objectives.

Budget Management:

Prepare and manage budgets for business development projects and initiatives.

Reporting:

Provide regular reports on market conditions, competitive analysis, and sales performance to senior management.

Qualifications:

Education:

Bachelor’s degree in Business Administration, Marketing, or relatedfield; MBA preferred.

Experience:

5+ years of experience in business development or sales within the F&B industry.

Proven track record of achieving sales targets and driving business growth.

Skills:

Strong negotiation and communication skills.

Ability to analyze data and market trends effectively.

Proficiency in CRM software and Microsoft Office Suite.

Personal Attributes:

Self-motivated with a proactive approach to problem-solving.

Strong interpersonal skills and ability to work in a team-oriented environment.

What We Offer:

Competitive salary and performance-based bonuses.

Opportunities for professional development and growth.

A dynamic and collaborative work environment.

The Restaurant Manager is responsible for overseeing all aspects of the restaurant’s operations to ensure smooth daily functions, excellent customer service, profitability, and compliance with health and safety regulations. The role involves managing staff, monitoring performance, controlling costs, and ensuring that both front-of-house and back-of-house operations meet the company’s quality standards.

KEY RESPONSIBILITIES:

• Oversee the daily operations of the restaurant, including service, kitchen, and bar areas.
• Manage staff scheduling, training, and performance to ensure efficient operations.
• Maintain high standards of food quality, service, hygiene, and customer satisfaction.
• Monitor inventory levels and coordinate procurement of food, beverages, and supplies.
• Ensure compliance with SFA, NEA, and Liquor Licensing regulations.
• Handle guest inquiries, feedback, and complaints professionally and effectively.
• Implement marketing strategies and promotional activities to drive sales and customer engagement.
• Monitor financial performance, control operational costs, and prepare sales and expense reports.
• Conduct regular briefings and meetings with staff to ensure alignment on service standards.
• Supervise cleanliness, maintenance, and safety within the restaurant premises.
• Liaise with vendors, suppliers, and contractors to support restaurant operations.
• Ensure compliance with Workplace Safety and Health (WSH) and other relevant statutory requirements.

JOB REQUIREMENTS:

• Diploma or Degree in Hospitality Management, Food & Beverage Management, or Business Administration.
• Minimum 3–5 years of management experience in F&B or hospitality operations.
• Strong leadership and communication skills with the ability to motivate and manage diverse teams.
• Good understanding of restaurant operations, food hygiene, and service standards.
• Proficient in Microsoft Office and POS systems; knowledge of inventory management preferred.
• WSQ Food Hygiene Certificate is mandatory.
• Familiar with SFA, Liquor Licensing, and WSH regulations in Singapore.
• Strong analytical and organizational skills with attention to detail.
• Class 3 Driving Licence (advantage).

WORKING CONDITIONS:

• Full-time position (shift-based).
• Working hours: As per restaurant operational schedule (including weekends and public holidays).
• Work location: Restaurant outlets across Singapore.
• May require extended hours during peak business periods or events.

The Food Services Operations Manager is responsible for overseeing daily food service operations, ensuring high standards of food safety, quality, and customer satisfaction. This role includes managing staff, monitoring inventory, coordinating with suppliers, and ensuring compliance with health and safety regulations. The manager will also be responsible for planning menus, controlling operational costs, and continuously improving service efficiency and workflow.

Key Responsibilities:

Oversee daily food service operations including food preparation, service standards, and hygiene practices.

Ensure compliance with food safety regulations, quality standards, and company policies.

Monitor stock, manage inventory, and coordinate procurement with suppliers.

Supervise, train, and schedule food service staff to ensure effective work performance.

Develop and implement operational procedures to improve service efficiency and customer experience.

Review sales reports, manage budgets, and control operational costs.

Handle customer inquiries, feedback, and resolve service-related issues promptly.

Assist in menu planning, pricing, and promotional activities.

Conduct regular audits to ensure workplace safety, cleanliness, and compliance with regulatory requirements.

Prepare operational reports for management review.

Required Skills & Qualifications:

Diploma/Degree in Food & Beverage Management, Hospitality, Business Administration, or related field.

Proven experience in food service operations or hospitality management.

Strong leadership, communication, and team management skills.

Knowledge of HACCP, food safety regulations, and hygiene standards.

Ability to multitask, solve problems, and work in a fast-paced environment.

Good financial planning, budgeting, and reporting skills.

Additional Preferred Skills:

Experience in vendor management and menu planning.

Customer service and quality assurance management skills.

Computer literacy (POS systems, inventory systems, MS Office).

The Food Production Manager is responsible for planning, organizing, and supervising all food production activities to ensure high standards of quality, hygiene, and efficiency. The role involves overseeing kitchen operations, managing staff performance, controlling production costs, and ensuring compliance with SFA, NEA, and workplace safety regulations. The manager plays a key role in product innovation, menu development, and maintaining consistency across all food production processes.

KEY RESPONSIBILITIES:

• Plan, organize, and oversee daily food production operations in accordance with company standards.
• Manage kitchen staff schedules, performance, and training to ensure efficiency and quality output.
• Ensure all food is prepared according to standard recipes, portion control, and presentation guidelines.
• Implement and monitor strict hygiene, sanitation, and food safety standards as per SFA and NEA regulations.
• Coordinate with purchasing teams to manage inventory levels and control wastage.
• Oversee menu development, recipe standardization, and cost optimization.
• Conduct regular inspections of kitchen facilities, storage, and equipment to ensure proper maintenance.
• Manage food cost analysis, budgeting, and production reports for management review.
• Coordinate with restaurant, catering, and operations teams to ensure timely food supply and service.
• Handle supplier relationships and ensure timely procurement of quality ingredients and materials.
• Lead product innovation, testing, and continuous improvement of food quality.
• Ensure compliance with workplace safety (WSH) and environmental health policies.

JOB REQUIREMENTS:

• Diploma or Degree in Culinary Arts, Food & Beverage Management, Food Science, or related field.
• Minimum 5–8 years of experience in food production management, central kitchen, or restaurant operations.
• In-depth knowledge of food preparation, storage, hygiene, and production control.
• Familiar with SFA and NEA guidelines on food hygiene and kitchen operations.
• Strong leadership, communication, and problem-solving skills.
• Ability to manage large teams and maintain high productivity under pressure.
• Proficient in Microsoft Office and inventory management systems.
• WSQ Food Hygiene Certificate is mandatory.
• Knowledge of HACCP or ISO 22000 Food Safety Management systems preferred.
• Class 3 Driving Licence (advantage).

WORKING CONDITIONS:

• Full-time position (based in kitchen or central food production facility).
• Working hours: As per operational requirements (including weekends and public holidays).
• Work location: Central kitchen or restaurant premises in Singapore.
• May require overtime or shift work during peak production periods.

KeyResponsibilities:

·      Oversee and manage daily operations of the wok station

·      Prepare and cook Chinese dishes using wok techniques (e.g. stir-frying, deep-frying,braising)

·      Ensure consistency in food quality, taste, portioning, and presentation

·      Supervise and guide kitchen staff assigned to the wok station

·      Ensure proper mise en place and readiness of ingredients for service

·      Maintain cleanliness and hygiene standards in compliance with food safety regulations

·      Monitor stock levels for the wok station and coordinate with senior chefs for ordering

·      Minimise food wastage and support cost control measures

·      Work closely with the Deputy Executive Chef to ensure smooth kitchen operations

·      Maintain high standards of food quality, consistency, and kitchen operations.

·      Perform any other duties assigned by the Head Chef or Deputy Executive Chef.

Job Requirements

·      Proven experience as a Head Chef or Senior Wok Chef in a Chinese restaurant

·      Strong expertise in Chinese cuisine and wok cooking techniques

·      Leadership and team management skills

·      Ability to work in a fast-paced environment

·      Good knowledge of food safety and hygiene regulations

·      Flexible to work rotating shifts, weekends, and public holidays.

At Abundance, we serve more than great food — we serve a whole experience. From handcrafted Taiwanese buns to rotating craft brews and a vibe that keeps guests coming back, we're building something special in our neighbourhood. We're now looking for a driven and people-first Restaurant Manager to lead the charge.

What you'll do

• Lead daily operations end-to-end

• Own the floor — from service flow and guest experience to team briefings and shift handovers.

• Drive sales performance

• Identify upselling opportunities and coach your team to do the same — consistently and naturally.

• Manage and develop your team. Hire, train, schedule, and motivate front-of-house staff. Set the standard for service excellence every shift.

• Maintain outlet standards. Ensure the dining environment is always guest-ready — clean, welcoming, and aligned with the Abundance brand.
  

What we're looking for

→ Proven experience in F&B or hospitality management

→ Strong leadership with a hands-on, can-do attitude

→ A genuine passion for people, food, and great service

→ Comfortable working in a fast-paced, dynamic environment

→ Clear, confident communicator across all levels of the team

If you’re ready to shine in a supportive environment that values creativity and collaboration, we’d love to hear from you!

Job scope

• Proactively engage with guests, showing genuine interest in their preferences to deliver memorable dining experiences.
• Manage and supervise daily restaurant operations to ensure seamless and efficient service.
• Uphold excellent standards of cleanliness, food quality, and ambiance, demonstrating strong attention to detail.
• Track inventory levels and liaise with suppliers to ensure timely stock replenishment.
• Lead recruitment, training, and motivation of team members to build a positive, high-performing, and collaborative work culture.
• Collaborate with the kitchen team to streamline workflow, manage inventory, and maintain consistent food quality.
• Take responsibility for the outlet’s P&L, monitoring revenue, expenses, and profitability to meet financial goals.

Requirement

• Minimally 2-3 years experience in F&B industry
• Able to work until midnight
• Worked as a Restaurant Manager
• Skilled in overseeing outlet P&L, ensuring strong financial performance and profitability

To submit your application, please apply online apply@rn-care.com or call +65 6220 0847 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd
EA License No: 17C8900

Michelin-level standards (polished, not necessarily fine dining) Restaurant

* Training in Hong Kong: 2–3 weeks

* Salary: $6,000 - $10,000 (Depending on Experience)

* 7-day ops (shifts TBD)

* AL: 12 days (negotiable)

Job Summary

Lead restaurant operations to deliver exceptional guest experiences, drive financial performance, and develop high-performing teams in a dynamic hospitality environment.

Responsibilities

• Lead shifts on the floor to deliver memorable guest service by proactively soliciting feedback and resolving concerns with empathy and professionalism
• Implement and enforce SOPs and best practices for service, beverage, and food quality to maintain operational excellence
• Oversee daily operational reporting using Revel and SevenRooms platforms to ensure accuracy and timely insights
• Maintain high standards of cleanliness and maintenance throughout the restaurant environment
• Recruit, coach, and retain a diverse team of hospitality professionals through structured training, performance appraisals, and one-on-one coaching sessions
• Develop future hospitality leaders by championing continuous learning and professional growth initiatives
• Manage revenue generation by optimizing covers and sales per hour metrics
• Control labor and product costs through effective scheduling, inventory management, and high-ticket ordering oversight
• Ensure strict compliance with cash-handling procedures and financial controls
• Prepare and present financial and operational reports to Directors and Founders to inform strategic decisions
• Propose innovative solutions for continuous operational improvement and lead new menu rollouts and event execution

Preferred competencies and qualifications

• At least 2 Years of Proven experience managing restaurants with 100–200 seats and leading teams of approximately 16 staff
• Proficiency in POS systems (Revel), guest management platforms (SevenRooms), and cost-control metrics
• Strong leadership presence with a hands-on, confident, and energetic approach
• Background in French cuisine is an advantage
• Passion for food, wine, and the global hospitality industry
• Exceptional business acumen with a proactive, problem-solving mindset

Other Information

Only shortlisted candidates will be contacted

Goh Boon Hui R24122338 Just Recruit Singapore Pte Ltd - EA12C6295

POSITION SUMMARY

The Manager, Design & Technical Services will support the team in the planning, concepting, coordination, and execution of existing and pipeline projects of Capella Hotel Group. This role provides an opportunity to grow in the design, management, and technical aspects of luxury hospitality. The Manager will also be called upon to provide other lateral support to the department with guidance from senior colleagues, while reporting to the Vice President, Design & Technical Services.

THE ROLE

• Assist in preliminary concept development appropriate to Capella or Patina brand standards during RFP process.
• Attend design coordination meetings with senior colleagues.
• Engagement with multi-disciplinary consultant team.
• Manage, review and assess consultants’ coordination drawings and specifications under the supervision of senior colleagues.
• Assist in the review and update of the brand Design Standards.
• Research industry trends and technologies to ensure product competitiveness and relevance.
• Develop and manage various presentation packages for communication to internal and external stakeholders.

TALENT PROFILE

Qualification

Bachelor’s degree in Architecture, or equivalent.

Work Experience

Minimum 5 years of experience, preferably with architectural, interior design, or hospitality-related educational background.

Technical Skills

• Able to decipher construction documents and have a keen eye for design and space planning.
• Good competency in design & project management tools.
• Proficiency in presentation techniques and application programs (e.g. PPT, CAD, Adobe Creative Suite & MS Office).
• Competent and confident communicator, in verbal, graphics and written forms.
• Personal and professional integrity, effective communicator and passionate pursuit of excellence – curious, creative, collaborative and adaptable.

Kindly note that only shortlisted candidates will be contacted.