Total 1,141 F&B / Tourism / Hospitality job vacancies

Key Responsibilities:

• Assist in pastry, cake,  production.
• Refill and maintain buffet dessert displays.
• Support and operate live stations as required.
• Maintain cleanliness, hygiene, and food safety standards.
• Assist with daily kitchen operations and event setups.

Requirements
• 1–2 years of pastry, bakery, or hotel experience.
• Basic pastry production and food hygiene knowledge.
• Able to work shifts, weekends, and public holidays.
• Team player with a positive attitude.

Job Summary

Lead and coordinate daily restaurant operations to deliver exceptional customer service, optimize staff performance, control costs, and promote the brand. Drive compliance with safety standards and implement policies to ensure efficient, sustainable restaurant management.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations to ensure smooth workflow and service delivery
• Deliver superior customer service to maximize satisfaction and loyalty
• Respond efficiently and accurately to customer complaints to resolve issues promptly
• Regularly review product quality and research new vendors to maintain high standards
• Organize and supervise staff shifts to optimize coverage and productivity
• Appraise staff performance and provide constructive feedback to enhance team effectiveness
• Estimate future needs for goods, kitchen utensils, and cleaning products to maintain inventory levels
• Ensure compliance with sanitation and safety regulations to uphold health standards
• Manage the restaurant’s public image and suggest improvements to enhance reputation
• Control operational costs by identifying and implementing waste reduction measures
• Create detailed financial reports on weekly, monthly, and annual revenues and expenses to inform management decisions
• Promote the brand in the local community through word-of-mouth and restaurant events to increase visibility
• Recommend marketing strategies such as discounts and social media ads to reach a broader audience
• Train new and current employees on proper customer service practices to maintain service quality
• Implement policies and protocols to sustain efficient future restaurant operations

Required competencies and certifications

• Proven work experience as a Restaurant Manager, Restaurant General Manager, or similar role
• Proven customer service experience in a managerial capacity
• Extensive food and beverage (F&B) knowledge, including the ability to recall ingredients and dishes to inform customers and staff
• Familiarity with restaurant management software
• Strong leadership, motivational, and people management skills
• Acute financial management skills

Preferred competencies and qualifications

• Diploma in Business Administration, Hospitality Management, or Culinary Schooling (not essential but advantageous)

The Warehouse Hotel is a heritage hotel along the Singapore River in a restored 1895 warehouse. It offers design-led rooms blending heritage with contemporary comfort, providing guests a culturally rich and quietly luxurious experience.

We are looking for Food & Beverage Service Crew to join our hotel!

As the Food & Beverage Service Crew we rely on you to:

• Support the daily operation of the bar/restaurant
• Provide a high-quality service to our bar/restaurant guests
• Ensure the smooth operation of the assigned work section
• Consistently looks for ways to enhance guest satisfaction
• Create an exceptional experience for our guests

We are looking for someone who:

• Has a passion for Food & Beverage Operations
• Enjoys delivering high quality guest service with a welcoming manner
• Loves interacting with guests and customers
• Preferably has experience working in either a restaurant or a hotel environment
• A self-starter and a team player
• Willing to work shifts including weekends and public holidays

If you are the right person, what are you waiting for? Click the apply button now and be part of the pioneering team!

Tanjong Beach Club is a surfside restaurant, bar and club, all in one; on Singapore’s best strip of sand. With panoramic views of the sea, Tanjong Beach Club is an urban getaway serving fresh coastal cuisine and artisanal cocktails, over sprawling poolside daybeds and indoor dining spaces.

Tanjong Beach Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Preparing food for service (mise-en-place)
• Preparing of menu items
• Cleaning up station and taking care of leftover food
• Handling stock inventory appropriately

What to expect:

• 5 day work week
• Transport from Harbourfront MRT
• Join a dynamic, young and fun loving service team
• Amazing daily views of Singapore's most idyllic stretch of beach
• Excellent team culture and a defined career growth plan to develop yourself

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80832942.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Job Description & Requirements

• Manage and lead the restaurant team to ensure that all aspects of the restaurant’s operations run smoothly and efficiently.
• Oversee all front-of-house and back-of-house operations, including managing inventory, monitoring food and beverage quality, and maintaining cleanliness and safety standards.
• Ensure that all customers receive an exceptional dining experience.
• Build and maintain strong relationships with customers, vendors, and team members to ensure the success of the restaurant.
• Work closely with the marketing team to ensure the restaurant’s marketing efforts align with the overall business objectives and customer needs.
• Monitor financial performance, including sales, costs and profitability, and develop action plans to address any issues or areas for improvement.
• Train and develop the restaurant team, including conducting regular performance evaluations and providing coaching and feedback to improve performance.
• Stay-up-to-date on industry trends and best practices, and make recommendations for improvements to the restaurant’s operations and offerings.
• Have the knowledge required to participate in the formulation of food and beverage menus of the restaurant.
• Handle disciplinary issues, conducting annual team review and confirmation of staff.
• Ensure the strict compliance by all staff to company’s standard operating procedures.

Requirements

• Degree in Hospitality Management, Business Administration, or related field preferred.
• At least 3-5 years of experience restaurant management or a related field.
• Strong leadership skills.
• Excellent communication skills.
• Demonstrated ability to manage financial operations, including budgeting, forecasting, and managing cost.
• Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment.
• In-depth knowledge of the restaurant industry, including trends, best practices, and regulations.
• Flexibility to work evenings, weekends, and holidays as needed.

Job Responsibilities

• Loading and unloading goods from the warehouse.
• Delivery of goods to supermarkets.
• Adhering to assigned routes.
• Maintain vehicle cleanliness Requirements.

Job Requirements

• Valid class 4 license
• Good communication skills
• Flexible and committed
• Minimum 1 year experience in similar role & vehicle type

Job Responsibilities

· Assist Chefs with creation and preparation of local & western cuisine

· Check that quantity and quality of items ordered are received and stored in proper conditions

· Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues

· Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

Job Requirements

· At least 2 years relevant experience in preparation of local & western cuisine

· Team player but also able to work independently

· Able to multi task and thrive in a fast paced environment

· Able to work on rotating shifts, weekends and public holiday

Responsibilities

• Teach and conduct professional Culinary courses

• Supervise and execute the day to day operations of Academy's kitchens

• Maintain the cleanliness of classrooms and bakery thus providing a positive learning environment

• Part of the team in preparing curriculum and lesson plan for professional courses

• Prepare assessment and examination for the students

• Ensure student evaluations and grading SOPs are executed accurately and as scheduled

• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes

• Participation in student discipline, monitoring and reporting

• Provide counselling and guidance when students may require

• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity)

• Any other special projects or special events as assigned by the management

Qualifications, Skills and Experience

• Degree Holder in Culinary

• Possessing an Advanced Certificate in Training and Assessment (ACTA) / Advanced Certificate in Learning Performance (ACLP) and registered with National Adult Educator Registry under TAEPP are mandatory requirements for this role.

If the applicant does not possess the ACTA/ACLP certification, they will be required to obtain it as part of their professional development. In such cases, the applicant must agree to serve a bond with the organization upon completion of the certification. By submitting your application, you acknowledge and accept this condition if applicable.

• 5 years industry experience in Hotels or Restaurants

• Relevant experience in area of specialization (E.g. Western, Asian)

• Competence in delivering education in English

• Creative and able to develop recipes

• Positive attitude and results oriented

• Good sense of humour and play

• Won medals in international Culinary / Pastry & Bakery competitions will be an advantage

• Competent in the use of Microsoft Office System, primarily MS Word and MS PowerPoint

Job Summary

The F&B Ops Manager is responsible for overseeing, supervising, and coordinating the entire Food & Beverage Operations Section and its personnel. The incumbent is accountable for revenue, budgeting, implementing a creative promotional calendar, food and service quality, cost control, labour cost, productivity, and meeting all government regulations. The F&B Ops Manager will work with the Executive Chef on all matters relating to culinary activities, including development of recipes, menu planning, standardizing food production to ensure consistent quality standards, pricing, and efficiency.

Responsibilities

• Lead the financial management of all F&B outlets including banquet operations to achieve annual revenue and profitability targets
• Analyze restaurant sales data and develop actionable plans to optimize sales levels and profitability
• Design and execute marketing activities such as promotional events and discount schemes to drive customer engagement and revenue growth
• Prepare and present monthly reports on staffing, food control, liquor costs, and sales performance to inform decision-making
• Collaborate with the Executive Chef to plan and coordinate menus that balance quality, cost, and customer preferences
• Establish and manage budgets and forecasts aligned with General Manager objectives to control operational costs and maximize profit
• Oversee food and beverage pricing strategies, event planning, supplier solicitation, and sponsorship acquisition to enhance promotional effectiveness
• Monitor and control labour costs including overtime and part-time staffing in relation to revenue fluctuations
• Identify and capitalize on revenue opportunities to increase profit margins
• Review monthly financial statements and monitor budget adherence to ensure efficient operations and cost control
• Manage inventory levels by ensuring adequate stock supplies and initiating requisitions as necessary
• Ensure smooth daily operations of all restaurants and banquet events, maintaining high standards of service and quality
• Develop and implement service standards and procedures consistent with the Club’s culture to enhance member experience
• Manage and provide constructive feedback to staff to improve retention and productivity
• Respond promptly and professionally to customer complaints to maintain high satisfaction levels
• Enforce Club uniform standards among all employees to uphold brand image
• Maintain rigorous quality control, hygiene, and health and safety standards in compliance with relevant authority regulations
• Supervise and motivate service staff to optimize resource and manpower utilization
• Conduct interviews and select suitable service operations staff to build a competent team
• Design and deliver staff training programs in collaboration with management to ensure operational excellence
• Foster a positive and inclusive work environment within F&B service operations
• Partner with HR on staff development initiatives including On-the-Job Training and job rotation programs
• Evaluate employee performance and provide recommendations for promotions and salary reviews
• Manage and resolve staff grievances and disciplinary matters in coordination with HR
• Serve as a role model by demonstrating teamwork, attention to detail, quality control, and professional interactions with Members and team members
• Ensure fair and consistent treatment of employees and equitable opportunities for advancement
• Build strong rapport with Members and gather feedback through regular surveys to maximize satisfaction with food and service quality
• Support Members’ event needs by offering suggestions and coordinating preparations for special occasions such as birthdays and weddings
• Collaborate with Banquet Operations to oversee special events and ensure seamless execution
• Initiate reviews and updates of service policies and procedures in consultation with the Restaurant Manager
• Address Members’ concerns and problems promptly and professionally
• Perform any other duties as required by Senior Management

Responsibilities including but not limited to:

• Involved in the preparation of food and beverages
• Ensure that kitchen utensils and equipment are in good condition to operate
• Responsible for maintenance of cleanliness of kitchen and any ad-hoc duties assigned
• Ensure compliance with all health and safety regulations in a kitchen area
• Ensure that food can be prepared in a timely manner
• Ability to work in a fast-paced environment
• Ensure freshness of food items and discard expired/ spoilt items
• Observe food stock levels and place orders when necessary

Requirements:

• No experience required as on-the-job training will be provided
• Pleasant disposition and well-groomed
• At least a Certificate in Food & Beverage service
• Able to commit shift work, weekends and public holidays

Job Responsibilities:

• Provide personalized food and beverage services to Club Members and guests
• Must be able to communicate in English
• Plan table arrangement; set-up and clear tables where required.
• Take F&B orders and repeat orders to ensure correct orders have been taken.
• Pick-up orders from the Kitchen / Bar and serve them to Members / Guests.
• Enter charges in the POS system.
• Perform opening and closing duties.
• Prepare mis-en-place at side station before operations.
• Attend briefing before operations.
• Ensure cleanliness of restaurant.
• Provide F&B service at functions and events.
• Ensure prompt and courteous service to Members / Guests.
• Update menu knowledge.
• Ensure compliance with established service standards.

WE’RE HIRING: Food Kiosk Crew

Join the Team at Kucina Kiosko

313@Somerset | Halal-Friendly Italian Concept

From the team behind Kucina Italian Restaurant, we’re bringing authentic, halal-friendly Italian favourites to 313@Somerset Food Republic. If you love great food and thrive in a lively, fast-paced environment, we want YOU on our team!

What You’ll Do:

• Follow the manager guidance to ensure in the smooth day-to-day operations of the kiosk
• Take orders via the POS system and provide friendly, attentive customer service
• Keep track of ingredients and report to manager when there's a need of ingredient orders
• Follow and enforce SOPs for food preparation and cooking to ensure quality and consistency
• Handle moderate lifting of ingredients and equipment as required
• Assist the manager for inventory checks and support stock management
• Assist with upselling and the development of relevant promotions

What We’re Looking For:

• Experience in kitchen operations or food service, preferably in a fast-paced environment
• Strong service skills with the ability to work in a team and independent and initiative
• Knowledge of basic food preparation
• Strong communication skills for interacting with staff, suppliers, and customers
• Positive attitude, proactive approach, and a willingness to take ownership of tasks
• Experience with POS systems is a plus

Perks of Joining Us:

• 5.5-days work week
• Annual leave
• Meal Allowance
• Outpatient medical benefits
• Hands-on experience in a growing, vibrant food concept
• Working with a fun and vibrant team
• Easy access from Marine Parade MRT

5 days from Wed to Sun, 10am-3pm & 4pm-9pm (break time 3pm-4pm)

Salary: Basic $2000- $2100 + OT 

Location: Esplanade Mall 

Job Responsibilities:

Customer Service & Sales

• Greet customers warmly and assist them with orders, recommendations, and inquiries.
• Operate the POS system and handle all cashiering duties accurately.
• Handle customer feedback and inquiries with a professional and helpful attitude.
• Assist customers on their respective requests, conduct suggestive and up-selling, well-versed in all aspects of the menu.
• All other administrative duties in the kiosk

Food Preparation & Operations

• Assist with the preparation of food, including heat up from the central kitchen and dispensing drinks.
• Ensure all food is served fresh and presented attractively, following company standards.
• Keep the self-ordering kiosks, food preparation area, and other equipment clean and organized at all times.
• Monitor store inventory and ensure there are sufficient stocks for daily operations.

Store Maintenance & Teamwork

• Maintain a clean and tidy dining area, counters, and floors.
• Assist with store opening and closing procedures, including cashing up.
• Work closely with the Restaurant Manager to ensure smooth daily operations.
• Be proactive and assist with any additional tasks as assigned.

Requirements:

• Willingness to work on a rotating shift schedule, including weekends and public holidays.
• Relevant experience in the F&B industry is a plus.

Kelly Chong Reg No:R26161160

The Supreme HR Advisory Pte Ltd EA No: 14C7279

· Prepare all raw cooking materials and other required products

· Prepare thorough mi-sen-place as featured for the menu

· Assist the Chef in ordering, checking and storing of delivered products / ingredients

· Ensure all Health and Safety standards and policies are followed correctly

· Cleans and maintains work areas and all equipments

• Attend to guests upon their arrival at the entrances handling their inquiries and responding to their needs
• Handles luggage for both arriving and departing guests and groups. This includes proper handling, tagging and delivering of luggage
• Ensure smooth flow of traffic at the driveway
• Assisting guest with transportation

Requirements

• Team player but also able to work independently
• Customer oriented with a pleasant disposition
• Able to multi task and thrive in a fast paced environment