Total 5,748 Others level F&B / Tourism / Hospitality job vacancies

Job Purpose:

To align the vocational curriculum to WSQ Framework to eventually develop a responsive and unique vocational curriculum, incorporating sensory integration, home-school-partnership to truly meet the diverse needs of DSS students including achieving WSQ certifications and to meet the requirements of course accreditation by WDA.

Key Responsibilities:

Curriculum and instructional excellence

• Plan engaging and well-paced lessons taking account of the diverse learner profiles of students
• Deliver lessons using evidence-based pedagogy and meaningful activities, to meet the educational needs of individual students
• Implement appropriate modes of assessment to monitor student progress by providing accurate feedback , and implementing suitable instructional supports to close gaps
• Plan and deliver comprehensive vocational educational programmes (On-Site Training) to develop students’ work-related skills

Holistic student development

• Build a strong relationship with students by demonstrating care, concern and encouragement
• Design and implement positive, robust classroom routines and practices to create and maintain a safe and conducive learning environment as well as foster student development and well-being
• Implement techniques and behaviour plans to manage students with complex and challenging behaviours

Professional development

• Proactively engage in professional development for knowledge and skills development
• Participate in professional learning teams to foster collaborative learning between staff members

Organisation management and development

• Manage daily administrative tasks (e.g. track attendance, collect forms, update families/caregivers.)
• Perform Department Quality Assurance Management (QAM) tasks

Job Requirements:

• Degree/ Diploma/ Higher Nitec In Hospitality Management Operations or Environmental Services
• Minimum 2 years of experience in Supervisory or Managerial position
• Experience in teaching/ special needs education would be an advantage
• Technical Skills Specific- Student Development/Microsoft Office (Excel, PowerPoint, Word)
• Behavioural Skills - Interpersonal, Classroom Management, Takes Initiative, Effective Communication, Team Player
• Language Skills-Strong in spoken and written English
• Working location: Choa Chu Kang

Warehouse & Operations Director

15 years of experience in Food Service, culinary industry, FMCG, Coldroom or Food Manufacturing Industry

Role Overview

We are seeking a dynamic and hands-on Operations Director to lead and drive operational excellence across our Singapore operations. This role requires a strong leader who takes ownership, builds high-performing teams, and ensures seamless operational execution.

The successful candidate will be deeply involved in daily operations, guiding teams, resolving operational challenges on the ground, and setting clear standards for performance, accountability, and workplace safety.

Key Responsibilities

Operational Leadership

• Lead and actively oversee day-to-day operations to ensure timely, efficient, and high-quality delivery of goods and services

• Take full ownership and accountability for operational outcomes, service levels, and team performance

• Manage and optimise end-to-end supply chain and logistics operations

• Identify operational gaps and implement improvements to enhance productivity and efficiency

Performance & Process Optimisation

• Analyse operational data and KPIs to drive continuous improvement and informed decision-making

• Develop, manage, and monitor operational budgets, balancing cost efficiency with service quality

• Implement process improvements to enhance operational effectiveness and scalability

Team Leadership & Development

• Build, mentor, and develop a strong operations team while fostering collaboration and accountability

• Continuously elevate team capability and performance through coaching, training, and clear expectations

• Promote a high-performance culture focused on operational excellence

Safety & Customer Excellence

• Champion workplace safety by ensuring compliance with safety regulations and best practices

• Foster a customer-centric culture that consistently delivers high service standards

Requirements

• Minimum 15 years of relevant experience in one or more of the following industries:

  • Food Service

  • Culinary

  • FMCG

  • Cold Chain / Cold-room

  • Food Manufacturing

• Strong experience in operations management, supply chain, and operational improvement

• Hands-on leader who is comfortable working closely with operations teams on the ground

• Proven experience in warehouse management within the relevant industries listed above

• Demonstrated experience in people leadership, mentoring, and team development

• Experience working as part of a management team, contributing both strategically and operationally

• Solid experience in budgeting, financial planning, and cost optimisation

• Strong problem-solving ability, adaptability, and results-oriented mindset

• Experience in the food service or culinary industry

• Proficiency in operational systems and software tools is a plus

Additional Information

• Salary: Up to SGD 12,000 basic + $100 mobile allowance + AWS + Variable Bonus

• Working Hours: Monday to Friday, 8:30 AM – 5:30 PM

• Candidate must be comfortable with hands-on operations

Warehouse & Operations Director (onsite at warehouse)

15 years of experience in Food Service, culinary industry, FMCG, Coldroom or Food Manufacturing Industry

Role Overview

We are seeking a dynamic and hands-on Operations Director to lead and drive operational excellence across our Singapore operations. This role requires a strong leader who takes ownership, builds high-performing teams, and ensures seamless operational execution.

The successful candidate will be deeply involved in daily operations, guiding teams, resolving operational challenges on the ground, and setting clear standards for performance, accountability, and workplace safety.

Key Responsibilities

Operational Leadership

• Lead and actively oversee day-to-day operations to ensure timely, efficient, and high-quality delivery of goods and services

• Take full ownership and accountability for operational outcomes, service levels, and team performance

• Manage and optimise end-to-end supply chain and logistics operations

• Identify operational gaps and implement improvements to enhance productivity and efficiency

Performance & Process Optimisation

• Analyse operational data and KPIs to drive continuous improvement and informed decision-making

• Develop, manage, and monitor operational budgets, balancing cost efficiency with service quality

• Implement process improvements to enhance operational effectiveness and scalability

Team Leadership & Development

• Build, mentor, and develop a strong operations team while fostering collaboration and accountability

• Continuously elevate team capability and performance through coaching, training, and clear expectations

• Promote a high-performance culture focused on operational excellence

Safety & Customer Excellence

• Champion workplace safety by ensuring compliance with safety regulations and best practices

• Foster a customer-centric culture that consistently delivers high service standards

Requirements

• Minimum 15 years of relevant experience in one or more of the following industries:

  • Food Service

  • Culinary

  • FMCG

  • Cold Chain / Cold-room

  • Food Manufacturing

• Strong experience in operations management, supply chain, and operational improvement

• Hands-on leader who is comfortable working closely with operations teams on the ground

• Proven experience in warehouse management within the relevant industries listed above

• Demonstrated experience in people leadership, mentoring, and team development

• Experience working as part of a management team, contributing both strategically and operationally

• Solid experience in budgeting, financial planning, and cost optimisation

• Strong problem-solving ability, adaptability, and results-oriented mindset

• Experience in the food service or culinary industry

• Proficiency in operational systems and software tools is a plus

Additional Information

• Salary: Up to SGD 12,000 basic + $100 mobile allowance + AWS + Variable Bonus

• Working Hours: Monday to Friday, 8:30 AM – 5:30 PM

• Candidate must be comfortable with hands-on operations

JobResponsibilities 工作职责：

• Oversee daily kitchen operations and food preparation.
  负责厨房日常运作及菜品制作。
• Plan menus and ensure authenticity and quality of Chinese dishes.
  制定菜单，确保菜品的正宗性与质量。
• Supervise and train kitchen staff.
  管理并培训厨房员工。
• Maintain food safety, hygiene, and sanitation standards.
  确保食品安全、卫生及清洁标准。
• Monitor inventory and control food costs.
  管理库存并控制成本。
• Ensure timely and consistent food service.
  确保出餐及时且稳定。

JobRequirements 任职要求：

• Proven experience as a Chief Cook or similar role.
  具备主厨或相关岗位经验。
• Strong knowledge of Chinese cuisine and cooking techniques.
  熟悉中餐烹饪技术。
• Good leadership and team management skills.
  具备良好的管理及领导能力。
• Able to work in a fast-paced environment.
  能适应快节奏工作环境。
• Knowledge of food safety standards.
  了解食品安全规范。

Salary& Benefits 薪资福利：

·       Staff meals provided.
提供员工餐。

• Career growth opportunities.
  提供发展晋升机会。

Job Highlights

✅ AWS + flexible benefits

✅ Stable full-time employment under a well-established Singapore retail & F&B group

✅ Convenient location – short walk from MRT (HarbourFront)

✅ Focus on training, food safety, and career growth

About the Role

We are looking for motivated individuals to join as Service Crew / Culinary Support for a new Japanese food concept. This role offers a stable and structured working environment, with opportunities to learn both kitchen operations and front-of-house service including order taking and cashiering.

Responsibilities:

• Assist with basic food preparation (washing, peeling, chopping, portioning ingredients)

• Support kitchen operations during meal service and plating

• Maintain cleanliness and hygiene of kitchen, utensils, and equipment

• Ensure compliance with food safety and workplace safety standards

• Assist in stock rotation, storage, and waste management

• Support receiving, unpacking, and organizing kitchen supplies

• Perform cashiering and order taking duties when required

• Supporting the team with any other ad-hoc tasks as required

What we're looking for

• Minimum GCE 'N' / 'O' Levels

• 1–2 years of relevant working experience is preferred

• Experience in F&B / kitchen operations is an advantage

• Willing to work 6-day rotating shifts, 8 hours per day, including weekends and Public Holidays (PH)

How to Apply

If you are interested, please submit your updated resume by clicking the Apply Now button.

We regret to inform that only shortlisted candidates will be notified.

Lee Yu Qian (Lenore)

Registration Number: R24124538

EA License Number: 18C9027

The assistant cook will prepare meals and followestablishment recipes. Duties include preparing ingredients, adhering to therestaurant menu, and following food health and safety procedures. Cook, clean,assist other cooks and staff and deliver food in a fast-paced The Senior cookwill prepare meals and follow establishment recipes. Duties include preparingingredients, adhering to the restaurant menu, and following food health andsafety procedures. Cook, clean, assist other cooks and staff and deliver foodin a fast-paced environment. Work may include operating a grill, oven, orfryer. Previous experience in a team environment and various cooking methodspreferred.
That cook need to play as multitasking role he must be ready to washing vesselsand cleaning kitchen environment

Dutiesand Responsibilities

·        Settingup, cleaning, and organizing work stations

·        Preparingingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

·        Preparingdeep fryer, utensils, and grill for shift

·        Rotiprate flour mixing

·        Readyto cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

·        preparationof south indian & north indian curies

·        Takingorders from wait staff or computerized system

·        Cookingorder according to food health and safety standards

·        Recommendingideas for specials or seasonal dishes

·        Handlingmultiple food orders at one time

·        Monitoringmultiple food orders as new orders arrive

·        Dressingorder for presentation

·        Ensuringeach guest order has the correct food and sides

·        Deliveringfood order to wait staff in a timely manner

·        Storingall food properly

·        Sanitizingand cleaning work stations and utensils

·        Reorderingstock and food supplies

·        Monitoringother cooks and team members

·        Assistingother cooks in preparing food or helping other team members when needed

Requirements andQualifications

·        Readyto work any shift

·        Ableto work in a fast-paced environment

·        Ableto multitask, prioritize, and manage time efficiently

·        Physicalendurance to stand for an entire shift

·        Self-motivatedand self-directed

·        Workswell as part of a team and on individual tasks

·        Ableto quickly memorize complex or multiple orders

·        Highschool degree or equivalent

·        Previousexperience as a cook, or relevant work experience

·        Legallyable to work in establishments which serve alcohol

·        Ableto work early mornings, nights, and weekends

·        Mustpass a background check

·        Ableto read and write

Responsibilities

• Oversee daily restaurant operations, ensuring smooth service, high standards, and strong team coordination.

• Lead, train, and motivate service staff, driving performance and maintaining a positive team culture.

• Manage manpower planning, duty rostering, and staffing levels to support peak business periods.

• Monitor sales performance, control costs, and improve overall profitability through operational efficiency.

• Ensure compliance with licensing, hygiene, and workplace safety regulations at all times.

• Build strong relationships with guests, suppliers, and stakeholders while resolving issues promptly and professionally.

Requirements

• Proven experience in a supervisory or managerial role within F&B or hospitality.

• Strong leadership and interpersonal skills, able to lead from the front in a high-energy environment.

• Commercially aware with the ability to interpret sales reports and manage budgets effectively.

• Organised, adaptable, and confident in handling operational challenges and guest concerns.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Management Trainee (Teochew Cuisine) x 5
Working days & hours: 6days, 10hrs, 11am - 11pm (2hrs break)
Location: Clarke quay

Responsibilities:

• Greet and assist customers
• Handle cashiering duties and banking duties
• Provide courteous and efficient food and beverage services to the customers
• Help prepare and clear the tables for restaurant patrons
• Attend and respond to customers’ needs promptly and professionally
• Assist in the serving of the menu-items to restaurant patrons at their seats
• Ensure the smooth operations of the restaurant

Our esteemed client in the Architectural industry is seeking an Interior Designer to join their dynamic team:

• Employment Type: Permanent
• Position: Interior Designer
• Location: Upper Thomson
• Working Hours: Monday to Friday, 9am to 6pm
• Salary Package: Up to $5,300 + Bonus

Job Responsibilities:

• Develop innovative, functional, and aesthetic interior design concepts for commercial, hospitality, or mixed-use developments.
• Conceptualize and present innovative design proposals with strong visual and presentation materials, including mood boards and material palettes.
• Oversee material, finish, furniture, and fixture selection to ensure design consistency and project feasibility.
• Conduct client meetings, site inspections, and coordination sessions to maintain design integrity and ensure project milestones are met.
• Collaborate closely with internal teams as well as clients and consultants to achieve cohesive design outcomes.

Job Requirements:

• At least a Bachelor’s Degree in Interior Design or a related discipline.
• Minimum 3 years of experience in interior design, preferably in commercial or hospitality projects.
• Proficient in design software such as Adobe Creative Suite, AutoCAD, SketchUp.
• Able to manage multiple projects effectively and work under tight deadlines.

Ready to apply? Here’s how:

• Click the APPLY button, or
• Email your resume (in MS Word or PDF format) to adelin@intuitrecruitment.com. Include the job title in your email subject line for prompt processing.

Only shortlisted candidates will be notified.

By submitting your application, you consent to the collection and use of your personal data under Personal Data Protection Act (PDPA).

Adelin Chong | EA Personnel Reg No.: R1875641

Intuit Recruitment Pte Ltd | EA License No.: 25C2793

SUMMARY:

We’re looking for a motivated Assistant Restaurant Manager to join our growing team. In this role, you’ll play a vital part in ensuring smooth daily operations, delivering excellent guest experiences, and leading a team that shares your passion for great service. This position is ideal for someone with strong leadership, communication, and organizational skills who thrives in a fast-paced, people-focused environment.

KEY RESPONSIBILITIES:

Operations & Service Management

-      Address guest complaints and feedback promptly during service

-      Handle general enquiries and in-house delivery orders efficiently

-      Assist in event planning, coordination, and set-up when required

-      Ensure restaurant cleanliness, hygiene, and safety standards are consistently met

-      Plan and prepare each shift to deliver excellent guest service and operational efficiency

-      Act as the PIC in the absence of Restaurant Manager to ensure seamless operations flow

-      Operate and cover all Front-of-House stations, including hands-on service when required

-      Oversee opening & closing procedures, including any ad-hoc tasks assigned by management

Team Leadership & Training

-     Supervise on-duty staff to maintain service excellence and compliance with SOPs

-     Foster a positive and productive work environment to uphold service standards

-     Train, coach, and support new team members according to their learning pace to ensure they meet service and quality standards

-     Review sales and team performance, implementing continuous improvement plans to drive sales growth and enhance service quality

Inventory & Financial Management

-     Manage ordering processes and maintain sufficient stock levels for restaurant operations

-     Report operational matters, including maintenance and equipment issues to management

-     Oversee supplier invoice filing and ensure accurate cash handling at every end-of-day reconciliation

Compliance & Administration

-     Uphold brand standards to deliver a consistent, high-quality guest experience

-     Ensure full adherence to company policies, SOPs, and all regulatory requirements

This position is located at our Loyang and Outram locations.

JOB REQUIREMENTS:

-     At least 2–4 years of supervisory experience in F&B, preferably in a restaurant setting

-     Ability to adapt in a fast-paced environment, balancing service with operational needs

-     Strong leadership and people management skills with a hands-on attitude

-     Able to multitask and perform under pressure in a fast-paced, high-volume environment

- Able to work flexible shifts, including weekends and public holidays

Job Summary

The Food Services Operations Manager is responsible for overall restaurant operations and profitability for outlets/branches, including achieving high level targets for sales, food cost, and productivity.

Responsibilities

• Overall manage Rest Managers to control food cost, labor cost, and all other costs to meet financial targets
• Oversee and implement staff training programs to ensure competence and quality standards
• Coach and guide Managers to enhance team leadership and operational efficiency
• Execute local marketing activities for all outlets to drive store sales and achieve sales targets
• Meet and exceed productivity targets through overseeing resource and workflow management by Managers in the outlets
• Ensure workplace health and safety procedures comply with government safety codes and regulations
• Maintain all business records to comply with authorities

A Waiter Supervisor

manages daily front-of-house operations, ensuring high-quality service, staff efficiency, and customer satisfaction

. Key responsibilities include training, scheduling, and mentoring waitstaff, handling customer complaints, managing inventory, and ensuring compliance with safety and hygiene standards. They act as a liaison between kitchen and service staff, often handling administrative tasks like cash reconciliation.

• Strong proficiency in AutoCAD and 3D rendering software, with the ability to produce accurate layout drawings independently is a must.

Responsibilities

• Develop and refine kitchen layout drawings and 3D renderings to support commercial foodservice projects.

• Translate operational requirements into practical design solutions, ensuring efficient workflow and equipment placement.

• Prepare technical drawings, mark-ups, and equipment schedules using AutoCAD or equivalent software.

• Support coordination between consultants, contractors, and suppliers during project execution.

• Assist in site inspections to ensure installations align with approved drawings and specifications.

• Ensure designs comply with relevant regulatory requirements relating to ventilation, fire safety, and foodservice infrastructure.

Requirements

• Diploma or Degree in Mechanical Engineering, Building Services, Interior Design, or related discipline.

• Strong proficiency in AutoCAD and 3D rendering tools; ability to produce and interpret technical drawings confidently.

• Familiarity with commercial kitchen layouts, equipment planning, or hospitality environments is preferred.

• Project management experience in kitchen or F&B fit-out projects is advantageous but not mandatory; structured training will be provided.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Management Trainee (Teochew Cuisine) x 5
Working days & hours: 6days, 10hrs, 11am - 11pm (2hrs Break)
Location: Clarke quay

Responsibilities:

• Greet and assist customers
• Handle cashiering duties and banking duties
• Provide courteous and efficient food and beverage services to the customers
• Help prepare and clear the tables for restaurant patrons
• Attend and respond to customers’ needs promptly and professionally
• Assist in the serving of the menu-items to restaurant patrons at their seats
• Ensure the smooth operations of the restaurant

Responsibilities

• Deliver a warm, genuine welcome to every guest and ensure exceptional dining experiences from arrival to farewell.
• Manage reservations, seating arrangements, and guest flow to optimize service efficiency and comfort.
• Recognize and anticipate the preferences of regular guests and VIPs, adding personal touches to enhance satisfaction and loyalty.
• Coordinate closely with service and kitchen teams to ensure smooth communication and timely service delivery.
• Handle guest inquiries, feedback, or special requests with professionalism, tact, and prompt resolution.
• Support restaurant events or special functions, ensuring all front-of-house standards reflect the restaurants premium brand image.

Requirements

• Prior experience in guest relations, hospitality, or fine-dining service preferred.
• Strong communication and interpersonal skills, with a passion for delivering exceptional hospitality.
• Well-groomed, attentive to detail, and able to work in a dynamic, service-oriented environment.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856