Total 1,720 F&B / Tourism / Hospitality job vacancies

Company Overview

Tiong Lian Food, established in 1974, is a leading Singapore importer, processor, and distributor of quality pork and meat products. Serving supermarkets, manufacturers, wholesalers, and food outlets, it operates a modern facility with advanced storage and processing technologies.

Job Summary

We are seeking a hands-on Assistant Manager – Finance & Accounting to manage financial reporting, compliance, taxation, and business analysis. The role requires audit experience, analytical skills, and advanced financial system expertise to support finance leadership.

Responsibilities

• Prepare monthly and annual financial reports to ensure accurate and timely financial information for decision-making
• Manage financial closing activities to meet deadlines and maintain reporting accuracy
• Oversee compliance with Singapore tax regulations, including GST and corporate tax, to mitigate risks and ensure legal adherence
• Coordinate with external auditors and tax agents to facilitate audits and tax filings
• Strengthen internal controls by identifying gaps and implementing improvements to enhance finance process efficiency
• Develop Excel-based dashboards and automation tools to support business analysis and strategic decisions
• Support finance system improvement initiatives by collaborating with IT and finance teams to optimize workflows
• Assist Head of Finance in strategic financial planning and operational matters to drive business growth

Job Requirements

• Strong attention to detail demonstrated through proactive identification and resolution of finance issues
• Ability to work independently and collaboratively within teams to meet organizational goals & deadlines.
• Adaptability to fast-paced and dynamic work environments, maintaining productivity and quality

Education, Experience & Training

• Bachelor’s degree in accounting, Finance, or related discipline.
• Minimum 5–7 years of relevant working experience, including prior experience in an audit firm.
• Candidates must currently hold or previously held at least an Assistant Manager position.
• Understanding of .
• Good knowledge of SFRS, Taxation, and internal controls.
• Experience in Cost accounting
• Advanced proficiency in Microsoft Excel, including complex formulas, pivot tables, dashboards, and financial modelling.
• High level of computer literacy and familiarity with ERP/accounting systems would be an added advantage.

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Job Description

The Station Chef ensures that all products used for dishes are of a high standard. He/She ensures that all health, safety legislation and guidelines are implemented, adhered to and reviewed regularly. He/She maintains cleanliness of all areas after service. He/She is responsible for preparing kitchen cleaning rosters. He/She supervises cleaning schedules and signs off on a regular basis.~ Facilitate effective communication and engagement at the workplace.

Requirements
~ Apply food safety management systems for food service establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Demonstrate sous vide method.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Grind wet flour.
~ Identify meat and its fabrication and utilisation in culinary.
~ Identify seafood and its fabrication and utilisation in culinary.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at supervisory level.
~ Supervise food production.
~ Supervise quality procedures.
~ Understand asian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

Responsibilities

• Develop and execute comprehensive business development strategies to identify and pursue new market opportunities, aligning with company objectives
• Build and maintain strong relationships with key clients, partners, and stakeholders to foster long-term business partnerships.
• Develop and implement new business development initiatives, including pricing strategies, partnership collaborations, and product/service expansions.

Requirements and skills

• Proven working experience in the area of new business/market development
• Strategic thinking, strong leadership, communication and analytical skills
• BSc/BA in business administration, finance or relevant field

Position summary statement:

The incumbent will check in/out guests according to hotel procedures and ensure all guests’ accounts are correct and settled upon check out. Attend to all guests’ enquiries and complaints and to ensure guests’ satisfaction.

Primary Responsibilities:

• Sell, register and assign rooms to incoming guests, ensuring that registration cards are filled up correctly. Check out departing guests as per procedures.
• Inform relevant departments of arrival, room changes, check out and special arrangements.
• Accepts reservation in the absence of Reservation Assistant.
• Record in Handover List of any special arrangements and important matters for follow-up.
• Liaise with Duty Manager or Front Office Supervisor regarding any complaints.
• Perform cashiering and maintain a complete record of guests’ account.
• Check all guests’ bills before presentation to guest upon check out.
• Charge all monies due to the hotel to the respective travel agents or companies.
• Declare all shortages or excess to Accounts Department.
• Attend to all requests and requirements from guests promptly and handle complaints tactfully.
• To ensure all guests preferences are met to the best of our ability and strive to (MADDAM) “Make A Difference, Do A Little More”.
• Create a positive first impression to guests with regards to corporate image.
• Read entries in Communication Book and ensure all instructions and tasks assigned are follow-up.
• Ensure procedures and policies on city ledger are followed.
• To be aware of all VIP and Special Attention guests’ arrivals and departures.
• Ensure all Pan Pacific Discovery Members, VIP and Special Attention guests are met up by Duty Manager, and benefits are explained upon check in.
• To undertake any other reasonable assignment by the Duty Manager and Front Office Manager, as and when required.

Individual to be involved in:

1.Controlling and directing the food preparation process

2.Approving and polishing dishes before they reach the customer

3.Managing and working closely with other Chefs of all levels

4.Creating menu items, recipes and developing dishes ensuring variety and quality

5.Determining food inventory needs, stocking and ordering

6.Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food 7.safety guidelines

8.Being responsible for health and safety

9.Being responsible for food hygiene practices

Technical Skills and Competencies

1.Excellent knowledge of all sections

2.Ability to produce excellent high-quality food

3.Good oral communication

Team management skills

4.High level of attention to detail

Good level of numeracy

5.Adaptability to change and willingness to embrace new ideas and processes

6.Ability to work unsupervised and deliver quality work

7.Positive and approachable manner

8.Team player qualities

Supervisor Job Responsibilities and Duties

• Supervise employees to help ensure efficiency and productivity.
• Perform administrative tasks under the guidance of the supervisor, such as documenting procedures and creating guidelines.
• Assist the supervisor in hiring new personnel by reviewing applications and performing initial meetings with candidates.
• Participate in company training seminars in order to help the company move forward.
• Train new hires on the job once they’ve completed initial training with the supervisor.
• Bring any employee concerns to the supervisor in order to ensure company morale.

Supervisor Skills and Qualifications

• Knowledge of business practices
• The ability to foster teamwork
• Background in project management
• Experience with coaching or training
• Strong oral and written skills
• The ability to work well with others
• Strong leadership skills that include being a self starter

About the Restaurant

The historic Long Bar is where the Singapore Sling, widely regarded as the national drink, was first created in 1915. The rich, earthy decor of the two-storey bar is inspired by Malayan life in the 1920s and the famous counter gleams amid decorative motifs that transport us to a tropical plantation.

While men sipped whisky or gin at Long Bar, etiquette forbade women from drinking alcohol in public. In 1915, Raffles bartender Ngiam Tong Boon crafted a cocktail that resembled fruit juice but was cleverly laced with gin and liqueurs. The grenadine and cherry liqueur in the cocktail lend its now-famous rosy hue, which made it socially acceptable for women and an instant success. With that, the Singapore Sling was born, and over a century later, remains one of the world’s most iconic cocktails.

Job Description

The Mixologist is the backbone of Long Bar, leading the venue personality and soul. The Mixologist assists the Head bartender in supervising the bar operation and service standards of the bar to meet and exceeds guest’s bar experience expectations.

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Supports Head bartender in maintaining the quality and consistency of beverage and hospitality at the outlet. 
• Supports Head bartender in providing world-class hospitality and drink making. 
• Ensures operating par stock for OS&E and beverage. 
• Adheres to bar Standard Operating Procedures. 
• Adheres to bar recipe in Material Control created by Head bartender. 
• Ensures maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.  
• Ensures bar/outlet and related areas and hygiene are kept to HACCP standard and requirement. 
• Ensures cleanliness and appearance of the bar/outlet and related areas at all times and take immediate action if needed or required.  
• Supports Head bartender in Food & Beverage training platform for all bar colleagues. 
• Supports Head bartender in Raffles Hotel Singapore beverage programs through Public Relation, media and industry outreach.  
• Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Sevenrooms, FutureLog, etc.). 
• Is present in the bar/outlet during all key operation periods. 
• Achieves or exceeds bar/outlet’s goal and sales target. 
• Always demonstrates professionalism and ethic at all times.  

Provides a Leading and Consistent Guest Experience  

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guests’ database. 
• Handles guest complaints and comments competently and swiftly. 
• Supports Head bartender and the bar team to deliver exceptional guest experience and in accordance to MOQ, Forbes and LQA Standards.  
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.  
• Maintains levels of confidentiality and discretion of the guest, colleague, and operator at all times.  

Management and Leadership of Outlet

• Supports Head bartender and demonstrates as a role model for the bar team.  
• Colleague support and guest service during all major meal periods. 
• Supports the team to be consistent in service standards and deliver excellent service standards. 
• Supports colleagues to achieve common goals and build a strong team work. 
• Displays cultural affinity and shows empathy to all team members.  
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions.  
• Actively enforces colleague motivation and team building. 
• Observes colleague’s individual performance, grooming, punctuality. 
• Provides a level of Safety and Security for guests and colleagues.  
• Assists in recruitment, inducts and trains the team who are competent and confident. 
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards. 
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises Food & Beverage Operations Manager on topics of importance. 
• Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.  
• Checks daily opening and closing duties. 

Marketing Plan and Revenue Management

• Comfortably and confidently answers questions and attends to queries or feedback regarding Raffles Hotel Singapore or bar/outlet. 
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc. 
• Implements appropriate and effective measures to improve control of costs, expenses, and labour. 
• Ensures all reports generated are accurate before submission. 

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution. 
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.  
• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month. 
• Guides the departmental orientation for new hires. 
• Ensures that colleagues are aware of hotel rules and regulations. 
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene. 

Other Responsibilities  

• Performs any other duties that may be assigned by the Head of Department. 
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency. 
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong. 
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect. 
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts. 
• Performs any other duties and responsibilities that may be assigned. 

Candidate's Profile

• At least 1 years of experience in craft cocktail programs. 
• At least 2 years of supervisory experience with similar standing or profile. 
• In-depth knowledge of classic/international cocktails, spirits and hospitality. 
• Proficient in Microsoft Office and basic POS management.  
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders. 
• Service oriented with an eye for details, passion and innovative for Food & Beverage. 
• Ability to work effectively and contribute in a team across divisional borders.  
• Good presentation and influencing skills.  
• Able to work and thrive within a culturally diverse environment.  
• Flexible and able to embrace and respond to change effectively.  
• Ability to work independently and has good initiative in dynamic environment. 
• Self-motivated and energetic. 
• Flexible and adaptable to different working locations. 
• Inspiring and people person. 
• Innovates and set trends.  
• Builds strong rapport and coordinates approached with other departmental colleagues. 
• Creative thinking and solution-oriented. 
• Thrive in large scale operation and high volume operation.  

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Our restaurant Korean restaurant so we are looking for korean restaurant experience manager.
1. Overall management
1) Oversee daily restaurant operations( opening to closing)
2) Make sure service, food, and cleanliness
3) Slove problems quickly during busy hours.
2. Staff management
1) Hire, train, and manage all staff ( waiter, cooks, cleaners)
2) Create staff schedules and assign duties
3) Handle discipline motivation and teamwork
3. Customer service
1) Ensure customers are satisfied
2) Handle complaints or difficult situations professionally.
3) maintain good reviews and reputation
4. Sales and profit
1) Monitor daily sales and control costs
2) Reduce food waste and manages budget
3) Work to increase restaurant profits
5. Inventory and supplier control
1) Order food, drinks, and supplies
2) Manage stock levels and avoid shortages

Job Responsibilities

• Support the Sales Manager in developing and expanding F&B sales markets across Southeast Asia.

• Assist in identifying, sourcing, and engaging potential distributors, wholesalers, retailers, and B2B customers within the F&B sector.

• Follow up with existing clients and manage daily sales communication, order coordination, and after-sales support.

• Prepare quotations, basic contracts, sales reports, and related documentation.

• Coordinate with internal teams on order processing, delivery schedules, and inventory updates.

• Collect market insights, customer feedback, and competitor information to support regional sales strategies.

• Support sales campaigns, promotions, and other business development activities as assigned.

Job Requirements

• 1–2 years of experience in sales, business development, or account support (F&B or FMCG industry preferred).

• Strong interest in regional markets and cross-border F&B business.

• Good communication and basic negotiation skills; comfortable working with B2B clients.

• Organized, detail-oriented, proactive, and eager to learn.

• Able to work under guidance and execute tasks independently and efficiently.

• Willing to travel within Southeast Asia when required.

What We Offer

• A young, dynamic, and fast-growing team environment.

• Competitive basic salary plus commission structure with clear performance incentives.

• Flat management structure with fast decision-making and direct exposure to management.

• Hands-on experience in Southeast Asia F&B markets and regional expansion projects.

• Clear career progression opportunities as the business grows.

  Location:

  15 Shaw Road, Singapore

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

About the role
As a Banquet Executive at the PARKROYAL COLLECTION Pickering Singapore, you will play a crucial role in ensuring the seamless execution of all banquet events. Responsible for leading a team of dedicated banquet service staff, you will be the driving force behind delivering exceptional dining experiences for our valued guests in our stunning, eco-friendly hotel in the heart of Chinatown.

What you'll be doing

• Manage and lead a team of banquet service staff to deliver high-quality service for all banquet events
• Collaborate with the events team to understand client requirements and coordinate the setup and execution of banquet events
• Ensure all banquet service staff are well-trained, motivated and providing exceptional customer service
• Oversee the allocation of tasks and responsibilities to your team, monitoring performance and providing coaching and feedback
• Address and resolve any guest queries or concerns in a timely and professional manner
• Maintain strong relationships with clients and ensure their complete satisfaction with our banquet services
• Contribute to the continuous improvement of our banquet operations through process optimisation and team development

What we're looking for

• Minimum 3 years of experience in a similar or Supervisory role within the hospitality industry
• Proven track record of leading and motivating a team to deliver outstanding customer service
• Excellent communication and interpersonal skills, with the ability to liaise effectively with clients and team members
• Strong problem-solving and decision-making abilities to handle challenging situations with ease
• Thorough understanding of food and beverage service standards, as well as event planning and coordination
• Passion for the hospitality industry and a commitment to delivering exceptional guest experiences

Marketing Assistant Manager Job Description

Our company is looking to hire a marketing assistant who will be working closely with our marketing team to develop and implement marketing plans and strategies for our brands. As a successful hire, you will be tasked with helping identify marketing trends and opportunities for growth, as well as creating marketing materials such as white papers and case studies. You will be giving presentations about our ongoing campaigns and provide administrative support to our marketing and sales teams.

To be chosen for this role, you must have a bachelor's degree in marketing, business, or a related field. Prior work experience in administration, sales, or marketing is a plus. Effective written and verbal communication skills and a high level of attention to detail are both important keys to success in this role.

Marketing Assistant Manager Responsibilities:

• Collaborating with the marketing manager, internal teams, clients and partners on marketing strategy.

• Helping identify marketing trends and key opportunities for innovation.

• Learning and working with various types of software for digital marketing.

• Working closely with sales and marketing department.

• Creating marketing materials such as white papers, case studies, and presentations.

• Giving presentations.

• Maintaining a marketing database.

• Providing administrative support to the marketing and sales team.

• Preparing, formatting and editing a range of documents.

• Understanding company product and brand.

• General office duties.

• Creating and interpreting a variety of reports.

• Organizing market research.

• Analyzing questionnaires and other forms of feedback.

• Updating social media accounts.

• Perform any other duties assigned by the director.

Marketing Assistant Manager Requirements:

• Bachelor’s degree in marketing, business or related field.

• Administration or sales and marketing assistant experience.

• Effective written and verbal communication skills.

• A high level of attention to detail.

• Ability to work effectively within a team and independently.

• Experience using computers for a variety of tasks.

• Competency in Microsoft applications including Word, Excel, and Outlook.

• Good organization skills.

• Related job and internship experience.

• Digital marketing experience.

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

Job Description & Requirements

• Training and supervising staff
• Agreeing and managing budgets
• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
• Promoting and marketing the business
• Overseeing stock levels & ordering supplies
• Producing staff rosters
• Handling customer enquiries and complaints
• Greeting and advising customers
• Problem solving
• Preparing and presenting staffing/sales reports
• Assessing and improving profitability
• Setting targets for staff to achieve
• Handling administration and paperwork
• Liaising with customers, employees, suppliers, licensing authorities, sales representatives etc
• Making improvements to the running of the business and developing the restaurant.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.