Total 1,400 Manager level F&B / Tourism / Hospitality job vacancies

• Hire and train staff members.
• Ensure that health and safety protocols are adhered to.
• Keep a meticulous record of income and expenses.
• Order ingredients in the correct quantities for the kitchen staff.
• Communicate with customers to receive feedback and manage complaints.
• Open and close the restaurant on time.

Job Purpose:

To ensure maximum profits matching with the best interest of shareholders, customers, employees, and the public. Responsibilities included plan, organize, and control all activities of Minor Food Group by directing, guiding, supervising and evaluating the performance of individuals and departments, which contribute to the overall achievement of the brand in both short-term and long-term goals.

Key Responsibilities:

1. Provide the strategic vision, planning expertise, and operational leadership required to achieve MFG’s operating goals.

- Ensures that mission, goals, strategies, and plans are clearly defined and adhered to.

- Set performance goals (KPI) which are tailored to short-term and long-term goals.

- Drive and direct the effective utilization and administration of the human capital, financial information, and physical resources to meet its mission, goals, strategies and plans.

2. Advise the CEO on strategic business development and key corporate planning issues and make recommendations on major business decisions.

- Update the CEO on business activities, potential threats, opportunities, and recommended actions.

- Help determine resource allocation among divisions.

4. Encourage executives to evaluate and take actions that are consistent with MFG’s overall strategy which will lead to high performance.

5. Monitor Company’s business performance against performance goals to ensure that progress is being made and corrective action - if necessary - is taken.

- Ensure adherence to annual budgets.

- Build an organization culture in which performance matters by communicatingrewards/consequences.

- Ensure that preparation and presentation of brands’ budgetary and planning requirements are carried out in full accountability for human capital and monetary resources

6. Support in the development and implementation of human resources strategy in accordance with company policy.

7. Provide leadership to the team by leading, managing, and motivating the team to ensure delivery of the agreed objectives.

8. Perform other duties as assigned by the CEO.

Job Description:

• Supervise and oversee daily bar operations to ensure efficient service and high-quality product delivery.
• Motivate and lead the team to meet financial goals and departmental performance targets.
• Train, guide, and develop team members to maintain exceptional service standards and operational efficiency.
• Plan and manage staff schedules according to business requirements and productivity objectives.
• Ensure full compliance with Standard Operating Procedures, hygiene and safety standards, and liquor service regulations.
• Manage inventory effectively by conducting regular stock audits and maintaining optimal stock levels to meet guest needs.
• Ensure the bar area remains clean, organized, and that all equipment is properly maintained and in good working condition.
• Promote and upsell featured beverages and promotional items to enhance guest satisfaction and boost revenue.
• Handle beverage ordering and requisitions, including special event requirements, to support cost control and profitability.
• Carry out additional duties and responsibilities as assigned by the supervisor or management.

Requirements:

• Diploma in Operations Management, Hospitality, Food & Beverage Services Management or any related field.
• Minimum 5 years of relevant experience in F&B Management with a strong background in bar operations
• Excellent communication and presentation skills

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: gs1@talenttradersg.com;

EA License No.: 13C6305

Registration No.: R23117856 CHOE KIN MUN

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

We are seeking a hands-on and mission-driven Manager,Digital & Information Technology to lead and manage FFTH’sIT and digital ecosystem.

This role is responsible for ensuring reliable, secure, and efficient technology infrastructure and systems that support operations, fundraising, and outreach.The successful candidate will drive digital transformation initiatives, enhance system capabilities, and support data-driven decision-making across the organization.

Key Responsibilities

1.IT Infrastructure & Systems

• Oversee and maintain IT infrastructure, including networks, servers, hardware, peripherals, and cloud services.
• Ensure high system availability, performance, and scalability across all platforms.
• Manage IT inventory, procurement, and lifecycle of equipment.
• Administer and support physical access control systems across office, warehouse, and Community Shop locations.
• Manage telco services, including broadband, SIP phone systems, and mobile lines.
• Serve as System Administrator for organizational systems and platforms.
• Manage IT vendors, service providers, and support contracts.

2.Applications & Digital Platforms

• Administer, optimize, and maintain key systems (e.g. CRM, donation platforms, internal systems)
• Oversee and manage the organization’s website (e.g. Web flow), ensuring functionality, updates, and user experience.
• Support and implement digital initiatives to improve operational efficiency and stakeholder engagement.
• Maintain and enhance existing digital systems, working closely with external vendors.
• Evaluate and implement new technologies, including AI tools, to support organizational growth.

3.Payments & Fundraising Technology

• Manage and ensure reliability of donation platforms and payment gateways.
• Oversee end-to-end e-commerce and digital payment flows.
• Partner with fundraising and finance teams to enhance digital giving capabilities.

4.Data, Analytics & Governance

• Supervise and support the Data Analyst in delivering insights, dashboards, and reports.
• Ensure proper data management, governance, integrity, and system integration.
• Support data-driven decision-making across departments.

5.Cybersecurity, Compliance & Risk

• Implement and maintain IT security policies, controls, and best practices.
• Act as the organization’s Data Protection Officer (DPO), ensuring compliance with PDPA.
• Monitor, detect, and respond to cybersecurity risks and incidents.
• Promote digital security awareness and training across staff.

6.Digital Projects & Transformation

• Lead and manage digital and IT-related projects in collaboration with internal stakeholders and external vendors.
• Identify and apply for relevant government grants to support technology initiatives.
• Provide strategic input and execution support for digital transformation efforts.

7.Facilities & Operations Support

• Oversee facilities-related systems and infrastructure in collaboration with operations.
• Support renovation, upgrading, and fit-out projects involving IT and systems setup.
• Ensure office and warehouse environments are equipped with functional technology and infrastructure.
• Serve as Fire Safety Officer (FSO), ensuring compliance with fire safety regulations and emergency preparedness.

8.Community Shop Operations Support

• Support the setup of IT systems, connectivity, and access control for Community Shop locations.
• Assist in the application and setup process for new Community Shop spaces (e.g. MSF applications).

9.Leadership & Stakeholder Management

• Manage, mentor, and develop one direct report.
• Partner with internal stakeholders to understand business needs and deliver effective IT solutions.
• Balance strategic planning with hands-on operational execution.

Required Qualifications

• Bachelor’sdegree in information technology, Computer Science, or related field.
• 5–8years of relevant IT experience, preferably in a managerial or lead role.
• Proven experience managing IT infrastructure, systems, and vendors.
• Familiarity with CRM systems (e.g. Salesforce), ERP systems (e.g. Odoo), and web platforms(e.g. Web flow).
• Understandingof cybersecurity principles and data protection practices (PDPA).
• Experiencewith digital payment systems and platforms is an advantage.
• Strongproblem-solving, project management, and analytical skills.

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

Job Description:

• Oversee all daily operations of food and beverage outlets, as well as banquet and catering events.
• Design, monitor, evaluate, and uphold food and beverage management systems in line with brand standards.
• Lead and foster a unified, high-performing team across various business units and the culinary department.
• Prepare the annual business plan and budget, and establish strategic goals for the Food & Beverage division.
• Address and resolve major guest concerns, ensuring a high level of customer satisfaction.

Requirements:

• Diploma in Business Management or any related fields.
• Minimum 5 year of F&B experience in Hotel industry.
• Excellent communication and presentation skills

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: gs1@talenttradersg.com;

EA License No.: 13C6305

Registration No.: R23117856 CHOE KIN MUN

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

KeyResponsibilities

1. Kitchen Supervision & Food Preparation

• Oversee the kitchen team during daily operations to ensure timely and efficient food preparation.
• Ensure all dishes are prepared according to established recipes and presentation standards.
• Monitor portion control and consistency across all kitchen stations.
• Support the Deputy Executive Chef in implementing menus and kitchen procedures.

2. Staff Coordination & Support

• Assign duties and assist in organizing kitchen workflows for smooth service.
• Guided and supported junior chefs and cooks in executing tasks accurately.
• Help onboard new kitchen staff by demonstrating preparation and safety standards.

3.Hygiene & Food Safety

• Maintain cleanliness and organization of the kitchen area.
• Ensure compliance with hygiene, food handling, and safety standards as per local regulations.
• Report any maintenance issues or equipment malfunctions promptly.

4.Stock Handling & Waste Reduction

• Assist with daily stock checks and ensure proper storage of ingredients.
• Monitor food usage and help minimize waste through efficient preparation practices.
• Support inventory management byinforming senior chefs of stock levels and replenishment needs.

5. Communication & Collaboration

• Communicate effectively with service staff and other departments to ensure seamless service.
• Report any issues or challenges in the kitchen to the Deputy Executive Chef.
• Contribute ideas for improving kitchen operations and dish presentation when appropriate.

1. Operations Management

Oversee daily front-of-house and back-of-house operations

Ensure smooth service flow and customer satisfaction

Maintain cleanliness, hygiene, and safety standards

Ensure compliance with local health and food safety regulations

2. Staff Management

Recruit, train, and supervise restaurant staff

Prepare duty rosters and manage manpower planning

Monitor staff performance and conduct performance reviews

Handle staff disciplinary matters when necessary

3. Customer Service

Ensure excellent customer service at all times

Address customer complaints promptly and professionally

Build positive relationships with regular customers

4. Financial Management

Monitor sales performance and control operating costs

Manage inventory, ordering, and stock control

Review daily sales reports and cash reconciliation

Work towards achieving revenue and profitability targets

5. Compliance & Safety

Ensure compliance with food safety regulations

Maintain proper documentation and reporting

Ensure workplace safety and adherence to company policies

Requirements:

Diploma or Degree in Hospitality Management or related field (preferred)

Minimum 5 years of experience in restaurant operations

Strong leadership and communication skills

Good problem-solving and decision-making ability

Ability to work under pressure and during peak hours

Basic knowledge of budgeting and cost control

About the Role

We are seeking an experienced and dynamic Restaurant Manager with strong club or nightlife experience to lead our operations. This role is ideal for a hands‑on leader who thrives in high‑energy environments, understands late‑night operations, and delivers outstanding guest experiences while driving commercial performance.

Key Responsibilities

• Oversee end‑to‑end restaurant operations, including service, bar, kitchen coordination, and guest relations
• Manage high‑volume and late‑night operations, including crowd control, ambience, music coordination, and VIP service (where applicable)
• Lead, train, and motivate service and bar teams to deliver consistent service excellence
• Ensure compliance with licensing requirements (alcohol, safety, SOPs, local regulations)
• Manage rostering, payroll control, and workforce productivity
• Monitor P&L performance: revenue, cost control, stock management, and wastage
• Work closely with marketing and events teams to plan promotions, themed nights, and special events
• Handle customer feedback professionally and maintain strong brand reputation

Requirements & Experience

• Minimum 3–5 years’ experience as a Restaurant Manager, Outlet Manager, or Assistant Manager
• Proven club / nightlife experience (late‑night venues, bars, lounges, entertainment concepts)
• Strong leadership presence with the ability to manage large teams in fast‑paced environments
• Solid understanding of F&B cost control, inventory, and operational KPIs
• Comfortable with shift work and late operating hours
• WSQ certifications, hygiene certificate, or equivalent preferred

What We Offer

• Competitive salary with performance‑linked incentives
• Opportunity to be part of an exciting, vibrant hospitality concept
• Supportive leadership and career progression opportunities

Job Responsibilities including but not limited to:

Responsible for overseeing an organisation's daily operations and managing the business aspects of the company. Their primary duties include reviewing and implementing operational procedures, assisting departmental heads and managing company finances.

• Preparing and reviewing standard procedural documents for daily operations
• Supervising staff performance across all levels
• Reviewing and approving departmental budgets
• Releasing requested funds for company expenditure
• Overseeing procurement and staff recruitment
• Overseeing staff training and development programs
• Reviewing periodic reports and adjusting operations to better meet company goals
• Conducting periodic employee appraisals

Job Description & Requirements:

• Oversee daily operations, including opening/closing, food quality, and service standards.
• Ability to handle high-pressure situations and emergencies.
• Strong focus on customer satisfaction.

• Ability to multitask and problem-solve in fast-paced, high-pressure environments

• Create and manage weekly staff schedules, ensuring adequate coverage during all shifts

• Ability to analyze reports to improve profitability

• Handle customer complaints and resolve issues promptly and professionally
  Monitor food quality and service delivery
  Handle administrative tasks such as rosters, payroll, and ordering
  Proficiency in customer service
  Good attention to detail and commitment to workplace safety
  Maintaining food quality, health and safety standards
  Outstanding organizational and leadership skills

Job Description & Requirements:

• Supervise the received deliveries and ensure appropriate storage location of goods
• Receive incoming shipments and deliveries and verify for accuracy of quantity and quality
• Verify sort food items according to their type properly.
• Check the packing of food products by mixing up of various combinations and proportions of spices which could bring a good quality and flavour of masala powders and various spices powders are in correct proportion.
• Plan and arrange to clean and appropriate place for storage.
• Preparation and handling of day-to-day documents for delivery and receiving of goods.
• Understand delivery instructions from director and packing requirements by customers.
• supervise and make sure that frozen food items are stored and rotated properly following First In, First Out (FIFO) method.
• Label packaged food items appropriately and perform checking of product labels
• Monitor quality and quantity of food items. Inspecting stock items for defects and report to management
• Ready to drive and deliver good, in case of emergency
• Ready to work in any shifts and in rotational holidays.

Job Description:

Responsible for all the menu creation, cooking and management of the kitchen staffs.

Job Requirements and Qualifications:

1. Fluent Japanese speaker (for communication with directors, staffs and owners).

2. At least 10 years of relevant working experience in ramen or Japanese restaurant business.

Job Description:

Responsible for cooking, management of the suppliers, daily procurement and revenue management.

Job Requirements and Qualifications:

1. Fluent Japanese speaker (for communication with directors, staffs and owners).

2. At least 6 years of relevant working experience in ramen or Japanese restaurant business.

Job Description:

Responsible for customer experience, food and beverage service, daily procurement and revenue management.

Job Requirements and Qualifications:

1. Fluent Japanese speaker (for communication with directors, staffs and owners).

2. At least 6 years of relevant working experience in ramen or Japanese restaurant business.