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

Key Responsibilities:

• Prepare and distribute daily revenue and statistical reports, ensuring all revenue transactions are accurately recorded.

• Investigate revenue discrepancies and perform necessary adjustments.

• Review rebates, allowances, and manual postings to ensure proper authorization and compliance with company policies.

• Verify sales collections against receipts and perform reconciliations (such as cash/VISA, Master etc).

• Perform reconciliations for sub-ledger vs general ledger, bank statements, and GST (input and output) in accordance with regulatory standards.

• Process supplier payments, including overdue accounts, and obtain management approval where required.

• Liaise with vendors on invoice and payment matters and coordinate with outlet managers on operational or financial issues.

• Prepare journal vouchers (JV) for expenses and other financial transactions.

• Assist in month-end closing activities in line with management timelines.

• Prepare management reports, including Profit & Loss, Balance Sheet, and Trial Balance.

• Maintain audit schedules (e.g., prepayments, accruals) and support both internal and external audit processes.

• Perform bank reconciliations and assist with audit confirmations and auditor queries during year-end audits.

• Support stock take activities at assigned locations.

• Handle guest enquiries or disputes related to billing and invoices.

• Ensure adherence to company policies, procedures, and internal controls related to revenue and accounting.

• Maintain working knowledge of property management systems, point-of-sale systems, and manual procedures.

• Perform any other ad-hoc duties as assigned by management.

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Company Overview

Novotel Singapore on Stevens and Mercure Singapore on Stevens offer a vibrant lifestyle hub with diverse F&B outlets, modern facilities, and inclusive work culture. They prioritize diversity, pay equity, and career development in a dynamic urban setting near Orchard Road.

Job Summary

Support the Outlet Manager by improving operations, managing staff, and monitoring food and beverage quality to ensure efficient, cost-effective service aligned with hotel standards.

Responsibilities

• Evaluate outlet operations and procedures to recommend improvements to the Outlet Manager
• Assign tasks and provide support to subordinates, casuals, and interns during peak periods
• Lead departmental meetings and conduct daily briefings to align team objectives
• Comply with all house rules, regulations, and hotel policies to maintain operational standards
• Forecast business volume considering hotel occupancy, holidays, weather, hotel activities, and community events
• Participate actively in food and beverage meetings to coordinate departmental efforts
• Assist the Outlet Manager in analyzing revenue and cost reports to prepare accurate annual budgets
• Review monthly Profit and Loss statements to ensure costs align with budget targets
• Support enforcement of all pre-check and check control procedures to maintain operational integrity
• Monitor and minimize waste of reusable beverages to optimize resource use
• Oversee the quality and quantity of all food and beverage items served to maintain customer satisfaction

Required competencies and certifications

• Food Hygiene Certificate

Other Information

Benefits

• Employee discount
• Flexible schedule
• Food provided
• Health insurance

Work Location

• In person

Only short-listed candidates will be contacted.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

• Review all facilities with an aesthetic eye for detail to ensure the property remains in excellent condition.
• Be well-organized and hands-on in troubleshooting and resolving issues related to air conditioning systems (Daikin VRV), plumbing, humidity, electrical faults, and all M&E-related matters.
• Support efforts to optimize system efficiency and reduce operating costs.
• Ensure the hotel’s accommodations and facilities remain problem-free and in optimal working condition.
• Manage the upkeep of buildings, equipment, and supplies in accordance with health and safety standards.
• Plan, coordinate, and perform installations and repairs (telecommunications, HVAC, electrical, etc.) and refurbishment works.
• Inspect building structures regularly and determine necessary repairs or improvements.
• Assist in controlling activities related to waste disposal, building security, and general facility functions.
• Coordinate daily engineering operations and assign tasks to technicians and facilities staff.
• Prepare and monitor daily/weekly work schedules and follow up on task completion.
• Conduct inspections and quality checks on completed maintenance work to ensure standards are met.
• Communicate with Front Office and Housekeeping regarding room maintenance status and downtime.
• Supervise foreign staff (handymen) and oversee external contractors to ensure quality and safety compliance.
• Provide on-the-job training, guidance, and support to junior technicians and facility staff.
• Promote a positive, solution-oriented, and disciplined work culture.
• Oversee and track the preventive maintenance program for guestrooms, public areas, and back-of-house equipment.
• Ensure all logs, checklists, and PMS documentation are completed accurately and on time.
• Monitor recurring issues and recommend preventive measures.
• Manage and track inventory of spare parts, tools, and consumables.
• Ensure proper housekeeping, labeling, and organization in engineering storage areas.
• Obtain and review comparative quotations for materials and contractor works.
• Highlight stock shortages and coordinate replenishment requests.
• Conduct regular safety briefings and toolbox talks for the engineering team.
• Ensure compliance with PPE requirements, LOTO procedures, and safe work practices.
• Participate in fire drills and assist with inspections and maintenance of fire safety systems.
• Monitor key building systems (HVAC, pumps, boilers, electrical panels, BMS) and report abnormalities promptly.
• Ensure contractor compliance with hotel safety rules, including hot work permits and barricading.
• Escort and supervise vendors and contractors while onsite.
• Ensure work performed by external parties meets standards and scope of work.
• Verify and recommend contractor work completion before sign-off or payment.
• Review utilities consumption and recommend measures to reduce costs.
• Assist in managing insurance-related matters and maintaining service contract records.
• Keep accurate financial and non-financial records, including maintenance trackers and reports.
• Submit daily maintenance updates and escalate urgent issues to the Chief Engineer or Management as needed.
• Maintain all engineering trackers and documentation.
• Any other duties/tasks as requested by management.

Key Responsibilities:

• To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• To oversee kitchen and service staff
• To develop menu rotations; be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production.
• To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Monitors the quality of raw and cooked food products to ensure that standards are met
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Key Requirements:

• Ability to speak and understand French fluently is required to liaise with French-speaking clients/stakeholders.
• Minimum of 5 years of experience.
• Solid experience in a senior chef position in similar capacity, supervising operations ideally in international hotels (4 or 5 stars), upscale chain restaurants or institutional catering environment.
• Experience with large scale food production and HACCP food safety standard essential.
• Solid hands-on cuisine production skills with good knowledge of the latest market trends and contemporary food presentation know-how.
• A self-driven creative leader with the ability to create and maintain a variety of menu standards from casual to elegant.
• Good administrational, communications, team building and food cost management skills.

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed

• Overseeing outlet operations and maintaining its operational smoothness

• Maintain high productivity, quality, and customer service standards

• Respond efficiently and accurately to customer feedback

• Recruiting & hiring of restaurant staff

• Responsible for induction training and on the job training of new employees and also newly promoted staff

• Responsible for employee's performance and discipline

• Responsible for achieving target sales and profit levels

• Liaise with Central Kitchen and external suppliers for ordering

• Manage stock levels of beverage and other related utensils and cutleries

• Backend duties: Sales report, stock takes, scheduling etc

• Ensuring safety, cleanliness and sanitation standards are adhered to by all staffs of the restaurant

Job Requirements

• Minimum GCE O-Level or ITE qualifications

• Minimum 3 years managerial experience in F&B or relev experience

• Positive attitude with ability to influence and lead a team

• With F&B experience is an asset but not essential

• Pleasant and cheerful personality, energetic and team player

• Provide friendly and professional service to customers

• Able to multi-task, adapt to fast paced environment and work under pressure

• Able to perform split shift and work on weekends and public holidays

• Possess WSQ Food & Hygiene Certificate

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Perform opening and closing duties

· Assist the cook in food preparation including frying, cooking soup, and cutting vegetables and meat according to SOP

· Prepare sauces, spices, seasonings and marinades based on standard recipes

· Perform Deep frying task, prepare salad, peel egg shell, make gyoza etc.

· Store food in designated containers and storage areas to prevent spoilage

· Assist in dishwashing if required

· Handle any other duties assigned by Chef

· Follow company safety SOP and wear safety equipment while working in the kitchen

• Wash dishes, glassware, pots or pan.
• Maintain cleanliness of the dishwashing area, equipment and utensil.
• Place clean dishes, utensil or cooking equipment in storage area.
• Throw rubbish at designated area.
• Clean trash bin.
• Assist in cooking, deep frying by following the recipe.
• Assist to collect the soiled dishes from dining area and send to kitchen for cleaning.
• Perform other job duties as requested by Chef.
• Follow company safety SOP and wear safety equipment while working in the kitchen.

• Able to perform split shift and work on weekends and public holidays.
• Physically fit to do manual task.
• Able to operate the dishwasher machine.
• Able to work in a team as well as independently.
• Able to work in warm, oily and humid environment.
• Possess WSQ Food & Hygiene Certificate.
• Maintain good food hygiene and follows dishwasher’s SOP.

Job Summary

Support warehouse operations by managing receiving tasks, conducting inventory counts, verifying stock discrepancies, and safely operating warehouse equipment to ensure efficient stock handling.

Responsibilities

• Perform daily receiving tasks to support smooth warehouse operations
• Conduct inventory counts and verify stock discrepancies to maintain accurate stock records
• Operate warehouse equipment such as forklifts and stackers safely to move and organize stock
• Complete ad-hoc duties as assigned to support warehouse team and operations

Required competencies and certifications

• Valid forklift license to operate warehouse equipment safely and legally

Other Information

• Work schedule: 5.5 day work week, Monday to Friday, plus Saturday morning

• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure that food quality standards are met company SOP
• Ensure kitchen operations, food safety and hygiene standards as set in our SOP
• Recruiting& hiring of restaurant staff
• Responsible for induction training and on the job training of new employees and also newly promoted staff
• Train and demonstrate cooking techniques and proper equipment usage to staff
• Responsible for employee's performance and discipline
• Manage stock levels of food and other related utensils and cutleries
• Manage inventory control, usage and minimise usage
• Liaise with Central Kitchen and external suppliers for ordering
• Handling the repair & maintenance of restaurant equipment
• Ensure staffs follow company safety SOP
• Follow company safety SOP
• Backend duties: stock takes, scheduling etc
• Help out at other outlets when needed.
• Handle any other duties assigned by Chef