Total 186 module manager job vacancies in F&B / Tourism / Hospitality category

Key Responsibilities:

• Oversee daily restaurant operations and ensure smooth service flow.
• Manage staff scheduling, training, and performance.
• Maintain high standards of food quality, hygiene, cleanliness, and customer service.
• Monitor inventory, stock ordering, and cost control.
• Handle customer feedback and resolve operational issues professionally.
• Work closely with the kitchen and service team to improve efficiency and guest satisfaction.
• Ensure compliance with company policies and food safety regulations.
• Prepare operational reports and support business growth initiatives.

Job Requirements:

• Minimum 3–5 years of experience in F&B or restaurant management.
• Strong leadership and team management skills.
• Good communication and problem-solving abilities.
• Experience in vegetarian restaurant operations will be an added advantage.
• Candidate with strong experience in Indian cuisine and restaurant operations ( Tamil speaking candidates are encouraged to apply ）
• Able to work on weekends and public holidays when required.
• Proficient in English and Bahasa Malaysia; additional languages will be an advantage.

Perks & Benefits

• EPF & SOCSO
• Annual Leave & Medical Leave
• Staff Meal / Accommodation (if applicable)
• Career Advancement Opportunities
• Training & Development Support

As the Senior Manager, Venue Sales & Event Management at ALPHA GALAXY SDN. BHD., you will lead the sales, business development, event coordination and operational management of our 21,000 sq ft multi-purpose event venue in Puncak Alam Selangor. This role is responsible for developing the venue as a revenue-generating business by driving event bookings, managing client relationships, overseeing event execution, coordinating vendors and internal support teams, and ensuring a professional venue experience for corporate, private and community events.

What you’ll be doing

1. Develop and implement venue sales and business development strategies to drive event bookings, rental revenue and venue utilisation.
2. Identify and secure business opportunities from corporate clients, event organisers, agencies, associations, wedding planners, private clients and community groups.
3. Manage enquiries, site visits, proposals, quotations, negotiations and booking conversions.
4. Develop venue packages, pricing proposals, promotional campaigns and partnership opportunities to support revenue growth.
5. Oversee end-to-end event coordination, including client requirements, event layout, setup, AV, F&B, decoration, logistics, parking and post-event follow-up.
6. Coordinate with internal departments and other support teams to ensure smooth event delivery.
7. Source, manage and coordinate with external vendors such as caterers, decorators, AV suppliers, event planners, security, cleaning and logistics providers.
8. Ensure the venue is clean, safe, presentable and operationally ready before each event, including pre-event and post-event inspections.
9. Monitor sales pipeline, confirmed bookings, venue utilisation, revenue performance, client feedback and operational issues.
10. Ensure all venue-related documents and records are properly maintained, fi led and tracked for future reference, reporting, audit and management review purposes.
11. Manage risks relating to property damage, safety, crowd control, vendor compliance, client disputes and payment collection.
12. Prepare regular reports and recommendations to management on revenue performance, market opportunities, operational improvements, pricing and manpower needs.
13. Lead, guide and support the venue sales and event operations team as the business grows.

What we’re looking for

1. Minimum 8 years of relevant experience in venue sales, event management, hotel banquet sales, MICE, hospitality sales, convention centre, exhibition centre or commercial event venue operations.
2. Proven experience in business development, event sales, client servicing and revenue generation.
3. Strong network with corporate clients, event organisers, agencies, wedding planners, associations or hospitality/event industry partners will be an added advantage.
4. Good understanding of event setup, venue operations, AV, staging, logistics, vendor coordination and client experience.
5. Strong negotiation, presentation, communication and relationship management skills.
6. Able to prepare proposals, quotations, packages, sales reports and management updates.
7. Strong leadership, ownership, problem-solving and follow-up skills.
8. Able to work beyond normal office hours, including evenings, weekends and public holidays, depending on event requirements.
9. Degree in Business, Marketing, Hospitality, Event Management, Property Management or a related field.

Perks & Benefits

• Allowance (travel stipends, transportation, etc.)
• Regular team activities
• Company trips
• Medical insurance
• Personal development opportunities
• Paid training and development

Job Summary

The General Manager is responsible for overseeing the overall restaurant operations, including sales performance, profitability (P&L), service quality, and team management. This role requires strong leadership, commercial thinking, and a focus on delivering consistent guest experience while ensuring smooth daily operations.

Key Responsibilities

1. Operations Management

Oversee daily restaurant operations (front of house & back of house)

Ensure all SOPs are consistently followed by staff

Maintain high standards of food quality, service, and cleanliness

Resolve operational issues efficiently and effectively

2. Sales & Business Performance

Full responsibility for revenue growth and profitability (P&L ownership)

Develop and execute strategies to increase daily and monthly sales

Monitor key KPIs such as average spend, table turnover, and repeat customers

Analyse sales reports and implement improvement plans

3. Team Management

Lead, train, and develop restaurant team members

Prepare staff scheduling (roster planning)

Manage staff performance, discipline, and engagement

Involved in recruitment and onboarding of new employees

4. Customer Experience

Ensure exceptional guest experience at all times

Handle customer complaints and feedback professionally

Improve customer satisfaction and online review ratings

Build strong relationships with regular customers

5. Cost Control & Inventory

Control food cost, beverage cost, and overall operational expenses

Monitor inventory, wastage, and purchasing activities

Work closely with the kitchen team to manage cost efficiency

6. Compliance & Reporting

Ensure compliance with hygiene, safety, and operational standards

Prepare regular operational and performance reports for management

Conduct internal audits to maintain operational consistency

Requirements

Minimum 5–8 years of experience in the F&B industry

At least 2–3 years in a Manager or Senior Manager role

Strong leadership and people management skills

Solid understanding of P&L, cost control, and business operations

Ability to work in a fast-paced environment

Fluent in English and Bahasa Malaysia

Key Skills

Leadership & Team Management

Operational Excellence

Financial & Business Acumen

Customer Service Management

Problem Solving & Decision Making

Work Location: In person

Perks & Benefits

• Nearby public transport
• Central location
• Flexible working hours

身為ALPHA GALAXY SDN. BHD.的場地銷售及活動管理高級經理，您將負責我們位於雪蘭莪州Puncak Alam的21,000平方英尺多功能活動場地的銷售、業務拓展、活動協調和營運管理。您的職責包括推動場地發展成為盈利性業務，具體工作包括：促進活動預訂、維護客戶關係、監督活動執行、協調供應商和內部支援團隊，以及確保為企業、私人和社區活動提供專業的場地體驗。

你將要做什麼

1. 制定並實施場地銷售和業務發展策略，以推動活動預訂、租賃收入和場地利用率。
2. 從企業客戶、活動組織者、代理商、協會、婚禮策劃師、私人客戶和社區團體中尋找並獲得商機。
3. 管理詢價、現場考察、方案、報價、談判和預訂轉換。
4. 制定場地套餐、定價方案、促銷活動和合作機會，以支持收入成長。
5. 負責活動的端到端協調，包括客戶要求、活動佈局、佈置、視聽設備、餐飲、裝飾、物流、停車和活動後的跟進工作。
6. 與內部部門和其他支援團隊協調，確保活動順利進行。
7. 尋找、管理和協調外部供應商，例如餐飲供應商、裝飾供應商、音訊和視訊供應商、活動策劃人員、保全人員、清潔人員和物流供應商。
8. 確保場地在每次活動前乾淨、安全、整潔且準備就緒，包括活動前和活動後的檢查。
9. 監控銷售管道、已確認預訂、場地利用率、收入表現、客戶回饋和營運問題。
10. 確保所有與場地相關的文件和記錄得到妥善保存、歸檔和跟踪，以便將來參考、報告、審計和管理審查。
11. 管理與財產損失、安全、人群控制、供應商合規性、客戶糾紛和收款相關的風險。
12. 定期向管理層提交有關收入表現、市場機會、營運改善、定價和人力需求的報告和建議。
13. 隨著業務的成長，領導、指導和支援場地銷售和活動營運團隊。

我們正在尋找什麼

1. 至少8年場地銷售、活動管理、飯店宴會銷售、會展旅遊、飯店銷售、會議中心、展覽中心或商業活動場地營運相關經驗。
2. 在業務拓展、活動銷售、客戶服務和創收方面擁有豐富的經驗。
3. 與企業客戶、活動組織者、代理商、婚禮策劃師、協會或酒店/活動行業合作夥伴建立強大的關係網絡將是一項額外優勢。
4. 對活動籌備、場地營運、視聽設備、舞台搭建、物流、供應商協調和客戶體驗有良好的理解。
5. 具備較強的談判、演講、溝通及人際關係管理能力。
6. 能夠準備方案、報價單、方案包、銷售報告和管理更新報告。
7. 較強的領導力、責任感、問題解決能力及跟進能力。
8. 依活動需要，能夠加班，包括晚上、週末和假日。
9. 商業、行銷、酒店管理、活動管理、物業管理或相關領域的學位。

福利待遇

• 津貼（旅費、交通費等）
• 定期團隊活動
• 公司旅行
• 醫療保險
• 個人發展機會
• 有薪培訓和發展

Restaurant Outlet Manager / Assistant Manager (East)

Up to $3,500

+ AWS

+ VB

Working location: Changi Airport

Working hours: 5 days work week, 44 hours per week

Job Scope

• Oversee daily outlet operations, ensuring quality, service, and compliance

• Lead, train, and schedule staff; manage performance and labour costs

• Handle customer feedback and maintain high satisfaction levels

• Monitor sales, control costs, and manage inventory

• Support marketing activities and ensure brand standards are upheld

• Perform other ad hoc duties as assigned

Requirements

• F&B operations experience, with outlet management exposure.

• Strong understanding of full-service or casual dining restaurant operations.

• Proven track record in managing P&L at outlet level.

• Experience in Singapore F&B regulatory environment preferred.

WhatsApp 8858 2776 to apply.

All applicants welcome!

Samuel Lam

EA Personnel: R22108261

Business Edge Personnel Services Pte Ltd (96C4864)

Email: sa@businessedge.com.sg

Website: https://www.businessedge.asia/

Role Objective

The Assistant Manager / Manager leads DOT's impact evaluation efforts to strengthen intervention measures and program enhancement.

Main deliverables for role:

• Design and implement M&E activities for all client facing projects/ programs run in the organisation; and
• Support program leads/ managers with collection and analysis of data in relation to the progress of their projects;

This person will also support the CEO to interface with various stakeholders where necessary and be a key team member when setting and evaluating grant KPIs, and work closely with the Fundraising department to ensure relevant data points are captured.

Main Responsibilities:

1) Monitoring & Evaluation

• Responsible for providing strategic inputs to the management to ensure the organization maintains its course to fulfil its mission. This includes:
• Developing and strengthening indicator criteria, monitoring strategy, inspection and evaluation procedures on ongoing and new projects/programs with Funders.
• Ensuring consistent data collection in order to track expenditures progress towards achieving the project/ program output, measuring KPIs for funded/ non-funded programs.
• Working closely with the operations team to ensure smooth implementation of Family Stoplight
• Monitor the sustainability of all project/ program KPIs, closely supporting Fundraising and Operations Departments with the reporting of these results
• Provide high quality, and timely input/ feedback to management on key projects/ programs’ progress and outcomes of activities
• Identifying bottlenecks through regular measurement activities and suggest mitigation strategies to improve the efficiency and effectiveness of the projects/ programs
• Participate in annual project/ strategic reviews and planning workshops and assist in
• Preparing relevant reports and highlighting risks and issues, where necessary
• Designing and implementing the M&E activities of all new projects
• Assist the project leads in preparing Quarterly/ Annual reports on the progress of these projects/programs
• Assist in coordinating across the available components of the various programs to ensure effective implementation of M&E efforts.  Assist the team with M&E tools and in supporting them in their use;
• Ensure the monitoring and evaluation efforts are translated to communication pieces to relevant stakeholders (internal and external). Work closely with the Financial Controller (FC) to monitor the activities being carried out to meet its objectives and provide suggestions on how to improve based on the analytics, wherever appropriate.
• Provide the impact evaluation findings to the Programs and Impact Committee / Board and is a key enabler to strengthen intervention measures and enhance thought leadership in the social service sector.

2) Salesforce

• To support the program and operations team in ensuring the integrity of information in Salesforce platform including the management and maintenance of said information.
• Ensure dashboards for KPIs are being updated in a timely manner, including ensuring parameters for additional criteria are included in the configuration of the platform.

3)     Running Funded Programmes 

• Ensure all necessary MOUs with external parties (e.g. MSF or Corporate Donors) are in place and are updated to ensure seamless execution of agreed timelines, deliverables and KPIs.
• Oversee and ensure smooth running of the entire projects, which includes:
• Assessing the needs of a project, and if necessary, building and training a skilled team to ensure KPIs can be met;
• Refining (if necessary) SOP to ensure all stakeholders are clear on the processes, requirements and KPIs to be achieved for the programmes;
• Completing necessary reporting to ensure momentum of study and surface any challenges or resourcing needs as needed.
• Support research efforts in data gathering exercises, including but not limited to, data extraction, conducting surveys and interviews, and facilitating focus group discussions.
• Participate in relevant meetings with external partners e.g. funders, MSF etc. where needed

4) General

• Assist Fundraising Team in preparing Grant / Funding impact reports with impact outcomes from specifically funded programmes
• Organize and conduct training on M&E tools for staff/ beneficiaries/ any relevant stakeholders;
• Share learnings with other partners when the need arises and be a DOT spokesperson at relevant events

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.

Jigger & Pony Group is a leading hospitality company that owns and operates restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of the following bars and restaurants:

Restaurants-

• Humpback – oyster bar and seafood bistro with a focused wine & cocktail list
• Caffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront

Cocktail Bars-

• Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025)
• Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classics
• Live Twice – Cocktail bar inspired by mid-century modern Japan
• Pop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business District
• Cosmo Pony - Convivial bar with a cosmopolitan soul in Jakarta
• BOP - Korean cocktail dining bar in Tanjong Pagar

We are seeking for a candidate with great leadership qualities and experience to join our team as Hospitality Manager.

Job Description

• Responsible for the day-to-day operations of the outlet
• Work closely with kitchen team to ensure smooth and seamless operation.
• Deliver genuine and convivial hospitality to all our guests
• Set-up and maintain a neat, polished venue
• Ensure internal quality standards and procedures are being understood and practiced by all team members
• Lead and drive continuous improvements to achieve operational excellence
• Conduct trainings such as OJTs, orientation and service standards as development for each team member
• Support operations manager with administrative matters, such as rostering, leave administration for team, purchasing and inventory management.
• Drive the culture of the Group and ensure that team members apply the Group’s core values

Job Requirements

• Minimum 5 years of F&B experience, with at least 2 years in management
• Experience in restaurants in Singapore
• Passion for hospitality and high standard of service
• Passion for people - guests, team members, peers and Group
• Team player and friendly personality

We are looking for a high-energy Restaurant Manager to oversee our daily operations, lead a high-performing team, and ensure every guest leaves with a smile. You will be responsible for the "total health" of the restaurant—balancing exceptional service with smart financial management (P&L).

Key Responsibilities

• Operations: Lead daily FOH and BOH operations, manage staff shifts, and ensure the restaurant meets all health, safety, and licensing standards.

• Financials: Monitor P&L, control labor and food costs (COGS), and manage inventory to minimize waste.

• Leadership: Recruit, train, and motivate the team to deliver superior service and maintain high productivity.

• Guest Experience: Handle feedback/complaints with grace and implement ideas to improve the brand’s image and local presence.

• Reporting: Maintain accurate records of revenue, expenses, and inventory levels.

Requirements

• Experience: At least 1 years in the F&B industry (with supervisory experience).

• Skills: Strong leadership, financial literacy (P&L), and excellent communication.

• Mindset: Customer-oriented, calm under pressure, and a positive "can-do" attitude.

• Flexibility: Ability to work split shifts, weekends, and public holidays.

Beirut Grill is a Lebanese restaurant in the historic Bussorah Street area and are looking for a Restaurant Manager to lead our team. The Restaurant Manager will be responsible for overseeing daily operations, managing staff, and ensuring an exceptional dining experience for our customers.

Responsibilities:

• Manage all aspects of daily restaurant operations, including inventory management, staff scheduling, and financial reporting
• Train, supervise, and mentor staff to ensure excellent customer service and efficient operations
• Develop and implement policies and procedures to ensure efficient and effective operations
• Monitor and maintain restaurant cleanliness and sanitation standards
• Ensure compliance with health and safety regulations
• Work with the chef to develop and maintain menu offerings and specials
• Build and maintain relationships with customers and the local community to ensure repeat business and positive word-of-mouth marketing
• Manage budgets and financial reporting, including analyzing P&L statements and making necessary adjustments to improve profitability
• Other duties as assigned

Requirements:

• Minimum of 3 years of experience in restaurant management or a related field
• Strong leadership and team management skills
• Excellent communication and interpersonal skills
• Strong organizational and time-management skills
• Experience with financial reporting and P&L analysis
• Knowledge of food and beverage industry regulations and best practices
• Familiarity with restaurant management software and POS systems
• Must be able to work flexible hours, including evenings, weekends, and holidays

We offer competitive compensation packages and opportunities for growth within our company. If you are a dynamic, results-driven individual with a passion for the food and beverage industry, please submit your resume for consideration

Key Responsibilities

• Operations: Coordinate daily shift coverage, oversee table turnover, and streamline processes to ensure seamless service.
• Team Leadership: Recruit, train, schedule, and evaluate staff. Handle team conflicts and maintain a positive workplace culture.
• Financial & Cost Control: Monitor daily sales, manage budgets, track inventory, and optimize expenses (such as food waste and labor costs).
• Customer Experience: Greet guests, handle feedback or complaints with conflict resolution, and proactively build patron loyalty.
• Compliance: Enforce food safety standards, health regulations, and operational policies

Responsibilities:

• Oversee and manage daily operations of the restaurant.
• Recruit, train and supervise both front of house and back of house staff.
• Ensure full compliance of all statutory regulations, hygiene and company policies
• Handle customer feedback professionally, resolve operational issues promptly and maintain high service standards

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)

Key Responsibilities

• Operations: Coordinate daily shift coverage, oversee table turnover, and streamline processes to ensure seamless service.
• Team Leadership: Recruit, train, schedule, and evaluate staff. Handle team conflicts and maintain a positive workplace culture.
• Financial & Cost Control: Monitor daily sales, manage budgets, track inventory, and optimize expenses (such as food waste and labor costs).
• Customer Experience: Greet guests, handle feedback or complaints with conflict resolution, and proactively build patron loyalty.
• Compliance: Enforce food safety standards, health regulations, and operational policies

Key Responsibilities

• Operations: Coordinate daily shift coverage, oversee table turnover, and streamline processes to ensure seamless service.
• Team Leadership: Recruit, train, schedule, and evaluate staff. Handle team conflicts and maintain a positive workplace culture.
• Financial & Cost Control: Monitor daily sales, manage budgets, track inventory, and optimize expenses (such as food waste and labor costs).
• Customer Experience: Greet guests, handle feedback or complaints with conflict resolution, and proactively build patron loyalty.
• Compliance: Enforce food safety standards, health regulations, and operational policies