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

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.

Brief Summary:
Join a dynamic restaurant team where you will play a pivotal role in managing smooth daily operations and enhancing customer satisfaction. This position offers an opportunity to lead a talented team while implementing best practices for operational excellence.

Responsibilities:

• Oversee day-to-day restaurant operations to deliver exceptional service and customer satisfaction.

• Manage operational costs and identify opportunities for efficiency and waste reduction.

• Lead and develop the team through guidance, training, and performance feedback.

• Conduct team briefings to ensure high standards of operational excellence and a superior customer experience.

• Maintain accurate records of team attendance, schedules, and overtime details.

• Implement and uphold best practices and standard operating procedures (SOPs) to ensure quality and efficiency.

• Monitor product quality and build strong relationships with suppliers and vendors.

• Generate financial and operational performance reports to facilitate business analysis and planning.

• Assist in the preparation of budgets and business initiatives.

• Collaborate with marketing and communications teams to enhance customer engagement and brand visibility.

• Ensure regular compliance with health, safety, and sanitation regulations.

• Undertake additional duties as assigned to contribute to the restaurant's overall success.

Requirements:

• Diploma, degree, or professional certification in Restaurant Management, Hospitality, or a related field.

• Minimum of 8 years of relevant experience in the food and beverage industry, including prior supervisory or managerial roles.

• Strong leadership abilities with effective team management and interpersonal skills.

• Experience in fine-dining or upscale dining establishments is an advantage.

• Knowledge of food and beverage service standards.

• Flexibility to work varied hours, including shifts, weekends, and public holidays.

Interested candidates who wish to apply for the advertised position, please click on “Apply Now”. We regret that only shortlisted candidates will be notified.

EA License No: 01C4394 (PERSOL Singapore Pte Ltd)

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Job Description:

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).

1. Operations Management

Supervise daily restaurant operations to ensure smooth functioning.

Monitor food preparation, hygiene, cleanliness, and safety standards.

Manage reservations, table arrangements, and guest flow.

Ensure compliance with local health, safety, and licensing regulations.

2. Customer Service

Ensure high-quality customer service and guest satisfaction.

Handle customer complaints, feedback, and special requests professionally.

Maintain a welcoming and pleasant dining environment.

3. Staff Management

Recruit, train, supervise, and schedule restaurant staff.

Conduct staff briefings, performance reviews, and provide coaching.

Ensure all staff follow service standards and SOPs.

4. Financial & Inventory Management

Monitor daily sales, cash handling, and POS operations.

Manage budgets, cost control, food wastage, and profitability.

Oversee purchasing, inventory checks, and stock control.

5. Menu & Quality Control

Work with chefs on menu planning, promotions, and seasonal items.

Ensure food quality, presentation, and portion consistency.

Implement quality improvement initiatives.

6. Marketing & Promotion

Support promotions, events, online marketing, and customer engagement.

Monitor online reviews and maintain a positive brand image.

7. Reporting

Prepare daily/weekly operational and financial reports.

Report issues, maintenance needs, and improvement plans to management.

Skills & Qualifications

Diploma/Degree in Hospitality, F&B Management, or relevant field.

3–5 years of experience in restaurant or F&B management.

Strong leadership, communication, and customer service skills.

Knowledge of food safety, hygiene standards, and operations.

Ability to work in fast-paced environments and handle pressure.

Good knowledge of inventory and cost control.

• Manufacturing Industry
• Reporting to: Chief Operating Officer (COO)
• Basic $10,000 to $15,000 + Variable Bonus + Allowances
• Excellent Welfare and Benefits + Career progression
• Working location: West
• Working hours: Normal Working Hours

Our client, a well-established coffee and beverage solutions provider, is seeking an experienced General Manager – Hospitality & Beverage Solutions to lead and grow its business within the hospitality and foodservice sector.

This role will be responsible for the overall commercial and operational performance of the division, including pricing strategy, costing, tender management, supplier and principal partnerships, and business profitability.

The successful candidate will oversee teams across sales, operations, and production, while working closely with senior management to drive business growth within the hotel, restaurant, café, and foodservice markets.

Job Responsibilities:

Business Leadership:

• Lead the overall business performance and profitability of the hospitality and beverage solutions division.
• Develop and implement strategies to grow business within hotels, restaurants, cafés, and foodservice sectors.
• Work closely with senior management on business planning, budgeting, and revenue growth initiatives.

Pricing, Costing & Tender Management

• Develop pricing strategies and costing structures to ensure competitive and profitable proposals.
• Lead client discussions on commercial proposals, pricing structures, and tender requirements, while working with internal teams to ensure competitive and profitable submissions.
• Monitor gross profit margins and cost performance.

Principal & Supplier Management

• Manage relationships with key international principals and suppliers, including: Coffee bean suppliers; Beverage brands (tea, syrups, etc.); Coffee machine manufacturers; Other hospitality beverage partners
• Negotiate commercial terms and develop product strategies to support business growth.

Hospitality & Technical Solutions

• Work with the team to deliver beverage solutions and coffee equipment to hospitality clients.
• Provide commercial guidance on coffee machine solutions and beverage systems for hotels and F&B outlets.
• Coordinate with technical service teams to ensure high service standards.

Operations & Production Management

• Oversee the day-to-day operations of the division including sales, service, warehouse, and production functions.
• Manage approximately 25 commercial and operational staff, along with 12 production team members.
• Ensure efficient coordination between departments to deliver strong customer service and operational perform

Leadership & Team Development

• Lead, coach, and develop teams to achieve sales and operational targets.
• Build a strong performance-driven culture within the division.
• Ensure alignment between team objectives and company strategy

Business Development

• Identify opportunities to expand into new hospitality segments and strategic partnerships.
• Maintain strong relationships with key clients including hotel groups, restaurant chains, and corporate customers.
• Represent the company in meetings with major clients, partners, and principals

Requirements:

• Degree in Business, Hospitality, Food & Beverage, or related discipline.
• Proven experience in pricing, costing, tender management, and gross profit responsibility.
• Experience managing teams and cross-functional operations.
• Familiarity with beverage solutions, hospitality equipment, or foodservice industry is advantageous.
• Strong leadership, negotiation, and stakeholder management skills.
• Comfortable engaging with Directors, senior management, and international principals.
• Willingness to travel when required.

Candidates with experience in hospitality supply, foodservice distribution, beverage solutions, or hotel sales are highly encouraged to APPLY with the following information in the resume:

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

We regret that only shortlisted candidates will be contacted.

NG DIAUM YEE (R2198031)

EA Recruitment Pte Ltd

EA License No: 21C0492

JOB DESCRIPTION

• Assist kitchen manager on daily kitchen operation.
• Assist in interviewing kitchen rank and file.
• Provide guidance, coaching and training to all rank and file.
• Plan and update of weekly work schedule.
• Ensure hygiene, cleanliness and safety of the counters/cooked food stations at all times.
• Perform stock count for monthly closing inventory.
• Maintain and adhere to 5S standards.

BENEFITS

• Competitive salary package
• Attractive bonuses and sales incentives (T&C applied)
• Annual Increment based on yearly performance
• Career Progression
• Medical, Dental and Company Insurance Benefits
• Staff Discounts
• Birthday Voucher
• Leave Benefits

REQUIREMENTS

• Strong management and leadership skills for leading and motivating others.
• Relevant experience in management position in Kitchen Operation will be advantageous
• Able to perform shifts and work on weekends and Public Holidays.
• Possess good attitude.
• Good organizational, planning and multi-tasking abilities.
• Possess excellent interpersonal skills.

1. To be competent in the use of the EPOS system at all stages of service

2. To provide a friendly, courteous, and professional service at all times.

3. To ensure good communication with all your superior

4. To service and be responsible for your assigned sections

5. Work with the waiter/waitress to guide the customers to open tables, informing them of the day’s food and drink special.

6. Ensure to maintain optimal level of customer satisfaction and analyze all customer requirements and provide efficient response.

7. Resolves customer problems quickly, efficiently, and courteously.

8. Take the orders from their tables, communicating with the kitchen to place food and drink orders and deliver them to the correct tables.

9. Achieving established business Sales Target.

10. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

7. Both genders may apply

Retail Shop Sales Manager Recruitment

We are seeking 1 experienced Retail Shop Sales Manager to join our team.

Responsibilities

• Oversee daily retail shop operations and sales management
• Develop and implement sales strategies to achieve performance targets
• Manage inventory and product display, ensuring brand standards are maintained
• Achieve and exceed sales targets through proactive engagement
• Analyze sales data and propose improvement strategies and marketing initiatives

Requirements 

• Minimum 3 years of experience in retail or sales management
• Excellent communication and customer service abilities
• Bilingual in English and Chinese preferred, to engage diverse customer groups
• Positive, proactive attitude with the ability to thrive in a fast-paced environment

What We Offer

• A professional and collaborative working environment.
• Opportunities for career development and advancement.
• Competitive remuneration package

Compensation& Benefits

• Probation period (3–6 months): Base salary SGD$3,000 + high commission
• After probation: Base salary SGD$3,300 + high commission
• Attractive commission structure with significant earning potential

·       Supportive team environment

Additional Benefits (After Probation)

• Full Attendance Bonus
• Annual Leave: 14 days
• Medical Leave: 10 days
• Dental Subsidy: $150–$300 per year
• Education Materials and expenses: $300 - $500 per year     

Location: Singapore

Employment Type: Full-time