Total 5,738 F&B / Tourism / Hospitality job vacancies

Responsibilities

• Assist the Front Office Manager in maintaining proper, efficient, and profitable functioning of the department.
• Collaborate with the Front Office Manager to develop long-term and short-term strategies planning, plan budgets and forecast for the department.
• Provide recommendations and advice to the Front Office Manager for process and strategy improvements within the department.
• Analyze trends, changing needs, and guests’ expectations to proactively meet accommodations, services, and facility needs.
• Ensure staff support efforts to achieve ARR and occupancy goals through yield management of room inventory.
• Monitor the Housekeeping Department to maintain excellent service and cleanliness for guestrooms and public areas within the budget.
• Oversee the Reservation Section to achieve yield % goals and provide a 3-month daily booking forecast to the management.
• Supervise the Telephone Sections for prompt and friendly handling of administrative and guest calls.
• Periodically inspect guest rooms, public areas, lobby, and other facilities ensure consistency of high standards.
• Coordinate with Outsource Security for efficient surveillance and proper reporting and follow-up on incidents.
• Collaborate with the Front Office Manager and Human Resources for manpower needs, recruitments, promotions, and terminations etc.
• Review departmental programs to support team development.
• Undertake any other duties assigned by the Front Office Manager with diligence and professionalism.

Requirements

• Diploma in any field
• At least 5 years of relevant experience in a similar capacity
• Team player with positive attitude, enthusiasm and initiative
• Knowledge in Opera System will be advantageous

Employees will get to enjoy benefits such as Medical, Flexi, Birthday Leave & Vouchers, Annual Health Screening, and Insurance Coverage.

· 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

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· 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

· Able to speak japanese to liaise with japanese R&D team

Job Duties

· 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

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 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

Job Responsibilities

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

· Supervision of food preparation and food production to ensure 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

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 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

• 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

Front Office Manager

The Front Office Manager is responsible for overseeing all aspects of the Reception Operations efficiently and to lead the YOTELAIR front desk team by example and motivate them.

Main Responsibilities

• Handles daily maintenance of room inventory status to achieve optimal levels of revenues while maintaining high levels of guest satisfaction
• Anticipate guest needs through observation and offer prompt, efficient service either personally or through effective communication with other departments
• Coordinates with Mall management security with regards to any criminal act within the Hotel or suspicious guests
• Work with relevant departments on vouchers, billing instructions, rebates, deposits to ensure no bad depts, skippers, untraceable charges and allowances.
• Coordinate and take charge of any emergency while higher Management is not on duty in hotel premises. Supervises and executes required emergency procedures in the events of fire, power failure and other emergency situations
• Maintain absolute cleanliness and ordinance of all areas and displays at Mission Control, Ground Control, KOMYUNITI Lounge (club lounge) and all public areas on lobby including Restrooms, Public Showers and Gym.
• Ensure that pre-check in procedures are effectively carried out according to standard operating procedures
• Deal with guests’ enquiries, problems and complaints promptly, efficiently and courteously to the satisfaction of guests and interest of the Hotel
• Ensure High guest facing visibility at all times. Divide time in the lobby and all other areas to ensure that the Reception department is operating effectively.
• Perform high balance guest check and follow up for further deposits, if required
• Inspect VIP rooms prior to approval and ensuring high visibility in guest contact area
• Perform aspects of Human Resources and training as needed, including; performance appraisals, counseling, coaching, training, etc.
• Ensure all Front Office Crew Members are accounted for and performing their duties as per YOTELAIR Singapore Changi Airport Standards.
• Solicit and communicate guest feedback for continuous improvement.
• Extend professionalism and courtesy to fellow crew members and customers always.
• Prepare weekly rosters and forecasts for the department considering occupancy levels and ensuring optimum crew manning.
• Ensure a daily pre-shift meeting is conducted on the overnight and be current on all events and citywide attractions.
• Administrative duties include but are not limited to; end of shift reports, payroll and YOTEL communication tool.
• Perform tasks as assigned by the Senior Manager or General Manager.

What is this person like?

• Pro-active with a ‘can do’ positive attitude.
• Likes to be busy, always looking for the next task or goal to achieve.
• Embraces technology. Always willing to try out new systems and ways to improve guest experiences and operational processes.
• Great attention to detail in everything that they do.
• Sociable and confident with each other and our guests.
• Friendly, warm and welcoming always.
• Professional in their outlook, taking pride in their appearance, performance and reputation.
• Takes responsibility for their actions and those of the wider team.
• Likes to own problems and find solutions for the benefit of the guests and team alike.
• Effective leader who enjoys managing a team and bringing out the best work attitude in them.

Knowledge, experience, skills required

• Minimum of 2 years of customer experience as Duty Manager or 3 years as a Front Office Supervisor in mid-scale and/or upper midscale establishments that practice excellent customer service.
• Solid computer skills and good working knowledge of Property Management Systems such as Opera. Ability to learn new Property Management Systems, such as Stay N Touch - Rover PMS.
• Ability to read and speak English fluently. Second or multiple languages are a plus.
• Willing to work shifts including overnight shifts
• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Hospitality/Tourism/Hotel Management or equivalent.
• Preferably Manager specialized in Hotel Management/Tourism Services or equivalent.

Job Description：

• Engage and provide excellent customer service to ensue pleasant dining experience
• Welcomes and greets customers
• Build and maintain positive relationships with guests and loyal customers
• Build rapport with customers and manage their needs and expectations
•  Attend to customer's enquiries, propose menu, prepare quotation and coordinate events
• Ensure smooth coordination between front-of-house and kitchen teams
• Monitor customer satisfaction and provide feedback to management
• Provide accurate information about menu items, promotions, and services
• Any other ad-hoc jobs or duties assigned by the Manager from time to time

Job Requirement:

• Diploma or certification in Hospitality or related field
• Customer Service: Previous experience in customer service, ideally within the food and beverage industry.
• Organizational Skills: Must be able to handle multiple tasks simultaneously and manage members/guests needs effectively.
• Previous experience in customer service or F&B industry preferred
• Strong communication and interpersonal skills
• Positive attitude with a customer-first mindset
• Ability to work in a fast-paced environment
• Good problem-solving and conflict resolution skills
• Able to work shifts, weekends, and public holidays

Job Description:

• Supervise daily food manufacturing and production operations.
• Monitor production processes to ensure efficiency, quality, and safety.
• Lead and coordinate production workers to meet daily production targets.
• Ensure proper handling of raw materials, processing, packing, and storage.
• Maintain compliance with food hygiene, workplace safety, and company standards.
• Conduct quality checks on products and ensure consistency in production.
• Troubleshoot production issues and report equipment faults or operational problems.
• Train and guide workers on production procedures, hygiene standards, and safety practices.
• Prepare production reports and maintain proper records.
• Work closely with management to improve productivity and workflow.

Requirements:

• Proven experience in food manufacturing, food production, or related industry.
• Experience in supervising or leading production workers.
• Good knowledge of food safety, hygiene, and quality control procedures.
• Able to monitor and manage daily production activities effectively.
• Strong sense of responsibility and leadership.
• Able to work in a fast-paced environment and meet production deadlines.
• Good communication and coordination skills.
• Willing to work shifts, weekends, and overtime when required.

Job Responsibilities

• Maintain cleanliness and tidiness of the hotel's front-of-house and public areas at all times.
• Ensure all assigned areas meet the hotel's hygiene and presentation standards.
• Report any maintenance issues or irregularities promptly.
• Perform any other duties assigned by the superior.

Job Requirements

• Able to work independently as well as in a team
• Responsible and attentive to detail
• Able to work rotating shifts, including weekends and public holidays

We regret that only shortlisted candidates will be notified.

Job Description & Requirements

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
• Experience in Cooking Tandoor Items and other North Indian Dishes
• Experience in cooking south indian dishes including Biryani and Kerala dishes

Job Responsibilities:

• Provide courteous and professional service to both guests and customers of the Hotel.
• Assist with car / hotel doors and guest luggage.
• Accepts luggage and parcels for safekeeping and ensure that at all times it is recorded properly.
• Ensure timely delivery of all guest luggage
• Maintain appropriate standards of conduct, dress, hygiene, uniform, appearance and posture.
• Ensure daily departing time of check-out guests and make taxi arrangements, shuttle arrangements and limousine services to the airport if required.
• Co-ordinate VIP arrivals and departures.
• Handle or resolve any guest complaints and establish good relationships with guests and clients of the hotel.
• Explain technology and features of guest rooms.
• Ensure messages and faxes are delivered with the utmost urgency.
• Ensure that all guest property in storage, long or short term, are duly documented and cared for.
• Liaise with the Front Office operation to achieve a reputation as a market leader in individualised customer focused service
• Responding to all guest enquiries regarding local attractions, restaurants, and tours. Offering the best product or service to meet the guests’ individual requirements
• Build and maintain strong and productive relationships with local tour operators, restaurants and service providers to ensure that the products offered to guests are of the highest quality and reputation.
• Be proactive in the services concierge offers, follow up all reservations, bookings and recommendations to ensure quality and guest satisfaction is at the optimal level.
• Full utilisation of the Concierge computer system ensuring accuracy in use and a range of accurate reports to meet operational needs are produced.
• Regular liaison with Maintenance ensuring maintenance requests are completed quickly focusing on guest needs as a priority.
• Ensure relative guest/ambassador information is communicated through the agreed communication channels
• Liaise with all other hotel departments to build a strong working relationship.
• Ensure any guest or management messages are attended to with a sense of urgency.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
• Concierge are rostered on a shift basis, the duties of which are variable and documented accordingly. It is the responsibility of the rostered concierge that these duties be carried out in a professional manner whilst at all times maintaining a high level of customer satisfaction.
• Ensure procedures are followed in regards to guest transportation, luggage collection and storage, and guest confidentiality.
• Co-ordinate guest transportation to and from the airport and ensure that accurate accounting procedures are followed in the charging of transfers. Ensure all ambassadors are adhering to the Accor Driving Policy and Mobile workers policy
• Each concierge has a direct responsibility to ensure the safety and security of Hotel Guests and their property whilst staying at the Hotel.
• Concierge will keep up to date with accurate, helpful information that will benefit Hotel Guests in respect of hotel and local facilities and attractions.
• Any other reasonable request assigned by your manager.
• Leading the team, allocating duties and performance management.

Job Specifications:

• Minimum 12 months experience in a similar role, preferably including 5 star experience
• Projects professional image at all times through personal presentation / interpersonal skills.
• Desire and ability to train and develop ambassadors
• Multi-lingual, English essential
• Maintains awareness of industry trends in service, product and presentation
• Initiates contacts and establishes rapport easily
• Organises time and work efficiently
• Effective verbal and written communication skills
• Appreciates and maintains an effective outlet for stress
• Willingness to work weekends and public holidays as part of the job role.
• Has the aptitude and willingness to undertake further development with Sofitel.

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.

Start Your Day Before the City Wakes – Join Us as a Retail Baker

While most of Singapore is still asleep, our ovens are already at work.

At Tiong Bahru Bakery, mornings begin at 6:30am—with trays of laminated dough, the scent of butter in the air, and a team focused on getting every bake just right. We’re looking for Retail Bakers who already have a foundation in baking and are ready to sharpen their craft in a professional setting.

Whether you’ve been baking at home, trained in school, or picked things up on the job, this is where you take it further.