Total 5,739 F&B / Tourism / Hospitality job vacancies

The Outbound F&B Sales Manager is responsible for proactively sourcing new business for the Dandy Collection by building and owning a pipeline of corporate clients, event planners, social organisers, embassies, lifestyle communities, and office clusters to drive events, large groupbookings, private dining, and corporate bookings across all venues.

This is a performance-driven role with a strong commission-based structure and a basic fixed base component. Success in this role depends on the ability to independently identify, develop, and convert new businessopportunities into confirmed events, large group bookings, and long-termcorporate dining relationships.

The ideal candidate is entrepreneurial, persuasive, highlyself-motivated, and capable of leading an outbound sales function with a strong focus on results. They should bring a substantial existing network spanning corporates, event planners, and social organisers, and have a proven track record in F&B or hospitality sales.

This position involves a basic monthly remuneration with a higher KPI structure from turning leads into confirmed clients and sales.

Key Responsibilities, include:

• New Business Outreach & Prospecting
• Events, MICE& Large Group Sales
• Relationship Management
• Corporate Booking Sales & Client Management
• Market Networking & Visibility
• Sales Reporting & Performance Tracking

Experience Requirements

• Minimum 7 years’ experience in outbound F&B sales, hospitality sales, or event sales with a strong track record in securing events, large group bookings, and corporate accounts
• Proven experience in F&B group or multi-venue environment, with demonstrated success in events, large group, and corporate booking sales
• In possession of an existing network spanning corporates, event planners, and social organisers, with an active database ready to leverage from day one

Success in This Role Looks Like:

• Building a strong pipeline of new corporate, events, and large group opportunities within the first 30–60 days
• Converting new contacts into confirmed events, large group bookings, and corporate dining consistently
• Increasing weekday utilization across multiple Dandy Collection venues
• Generating repeat events, large group, and corporate dining revenue from newly acquired clients
• Driving advance bookings for key festive periods, corporate end-of-year events, and high-demand calendar moments through proactive outreach

Job Title: Restaurant Manager – Fine Dining

Location: Orchard Road

About the Role
We are seeking an experienced and passionate Restaurant Manager to oversee the daily operations of our fine dining establishment. The ideal candidate will ensure exceptional guest experiences, uphold high service standards, and lead a team dedicated to delivering excellence.

Key Responsibilities

• Oversee day-to-day restaurant operations, ensuring smooth service and guest satisfaction.
• Lead, train, and motivate front-of-house staff to provide professional, attentive, and personalized service.
• Maintain the highest standards of food quality, presentation, and service in line with fine dining expectations.
• Manage reservations, seating arrangements, and guest flow to maximize efficiency without compromising experience.
• Handle guest feedback and resolve complaints with professionalism and discretion.
• Collaborate with the Head Chef and kitchen team to align service with menu offerings and wine pairings.
• Monitor inventory, procurement, and cost control, ensuring profitability and minimizing waste.
• Implement and uphold compliance with health, safety, hygiene, and licensing regulations.
• Drive sales through upselling, wine service, and special events/promotions.
• Prepare reports on sales, budgets, and staff performance for senior management.

Requirements

• Proven experience as a Restaurant Manager, Assistant Manager, or similar leadership role in fine dining preferred.
• Strong knowledge of food and beverage service standards, wine service, and fine dining etiquette.
• Exceptional leadership, communication, and interpersonal skills.
• Ability to remain composed under pressure and manage demanding guests.
• Excellent organizational and problem-solving skills.
• Flexibility to work evenings, weekends, and public holidays as required.
• Diploma/Degree in Hospitality Management or related field preferred.

What We Offer

• Competitive salary and performance incentives.
• Opportunities for professional growth and career advancement.
• A dynamic and supportive work environment in a prestigious dining setting.

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

Duties andResponsibilities

·        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

Job Description:

Waiter/Waitress is responsible for welcoming and guiding customers to their seats. He/she is also responsible for presenting customers with the menu, taking orders, answering questions on meal/beverage items, making food/beverage recommendations when requested, serving the food and/or beverages and billing duties.

Requirements:

- He/she must be able to serve customers quickly and efficiently and be courteous, tactful, and attentive in dealing with customers in all circumstances in order to deliver excellent service.

- He/she should be organised, and be able to think and act quickly and effectively while maintaining self-composure.

- Communicate politely and effectively with the culinary team.

- Entertain guests in a consistent, professional and positive attitude.

- Maintain high standards of sanitation and cleanliness

Job Duties

• Clean and make up guestrooms according to hotel standards, including changing linens and replenishing amenities.
• Ensure cleanliness and hygiene of guestrooms, bathrooms, and assigned areas.
• Carry out general cleaning duties such as dusting, vacuuming, mopping, and sanitizing surfaces.
• Ensure rooms are well-presented and ready for guests at all times.
• Report any maintenance issues, damages, or lost & found items promptly.
• Maintain and restock housekeeping trolley and cleaning supplies.
• Provide basic assistance to guests when required in a courteous and professional manner.
• Follow hotel safety and hygiene standards.

Job Requirements

• Able to work independently and complete assigned rooms efficiently
• Responsible with good attention to detail
• Positive attitude and willing to learn
• Prior housekeeping or cleaning experience is an advantage
• Able to work on weekends and public holidays

We regret that only shortlisted candidates will be notified.

Location: Singapore
Employment Type: Full-time

About Us
Swaad is a casual dining vegetarian restaurant known for fresh, Saatvik (NoOnion/Garlic) and healthy cuisine. We are looking for an experienced andpassionate Restaurant Manager to lead our team and ensure excellent guestexperiences.

Key Responsibilities

• Oversee day-to-day restaurant operations (dining area, kitchen coordination, takeaway/delivery).
• Lead, train, schedule, and supervise front-of-house staff.
• Ensure outstanding customer service and handle guest feedback/complaints professionally.
• Maintain high standards of hygiene, food safety, and cleanliness in line with regulatory requirements.
• Monitor inventory, place orders, and control food and beverage costs.
• Coordinate with the kitchen team to maintain quality, portion control, and timely service.
• Manage cash handling, daily sales reports, and basic P&L monitoring.
• Implement marketing/brand initiatives (special promotions, events, social media support).
• Ensure compliance with all company policies and local laws.

Requirements

• Proven experience as a Restaurant Manager / Assistant Manager (experience in vegetarian or health-focused concepts preferred).
• Strong leadership, people management, and communication skills.
• Customer-focused mindset with a passion for hospitality and vegetarian cuisine.
• Good understanding of restaurant operations, inventory control, and basic financials.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Knowledge of food safety and hygiene standards; relevant certifications are an advantage.
• Basic computer skills (POS systems, MS Office, etc.).

What We Offer

• Competitive salary and performance-based incentives.
• Staff meals and discounts.
• Opportunities for training and career growth.
• Positive, respectful work environment.

How to Apply
Please send your CV and a brief cover letter to swaad.foodart@gmail.com withthe subject line: “Application – Restaurant Manager”.
Application Deadline: 4 May 2026

Swaad is an equal opportunityemployer. We welcome applications from all qualified candidates.

Responsibilities

• Performing meat cutting functions including trimming, slicing and cutting of raw and cooked meat according to customer requirements and performing all meat associated responsibilities
• Weighing meat items in accordance with specific procedures outlined by standard practices
• Assist in all meat preparation as instructed and ensure minimal wastage
• To maintain overall processing room hygiene, equipment and tools cleanliness
• Work closely with service team to provide great customer service to guests
• Ensure safe handling of goods and observe safe work procedures
• Ensure machine is taken care of in terms of cleanliness, maintainance and condition
• Other ad hoc duties as assigned by manager

Requirements:

• Minimum 2 year cutting meat experience
• Singaporean, SP holder is welcome to apply
• Physically fit / Maual handling of heavy items
• Able to learn and handle cutting machine
• Able to commence work immediate/short notice preferred

5.5 days work

7:00am to 4:00pm (Mondays to Fridays)

7:00am to 11am ( Saturdays)

Job Description

• Oversee overall quality and safety of food products at Central Kitchen
• Ensure that food products meet standards set by company and regulatory bodies
• Develop and review quality and safety policies
• Conduct and manage regular inspections and audits
• To maintain and improve existing quality control procedures
• Conduct investigations on customers’ feedback
• Validate that all products were made in compliance with established QA protocol
• Ensure that standard operating procedures are adhered to
• Monitor quality standards of products
• Ensure that all activities conform to HACCP & AVA/NEA guidelines
• Supervise and oversee all quality assurance matters
• Product and process development
• Assist in all areas of R&D, product and process development, food tasting

Job Requirements

• Minimum Degree in Food Science & Technology or related field
• Preferably 5 years of working experience in the QA field (inspection, central kitchen or manufacturing background) in the F&B industry
• Able to write and converse well in both English & Mandarin due to operational needs to communicate with mandarin-speaking clients
• Highly motivated, meticulous and takes initiative

To submit your application, please apply online apply@rn-care.com or call +(65) 6514 9838 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd
EA License No: 17C8900

Job Responsibilities

• 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

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

Job Duties

· Working with Outlet Manager to manage all F&B and day-to-day operations

· Learn from Outlet Manager to acquire information about methods,

procedures, and standards required to perform and excel in your training

· Serve guests efficiently and cater to special requests of guests

· Maintain cleanliness and ensure hygiene standards are met according to Company’s requirements

· Progressively master the skills to run restaurant operations

· Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

· Perform any ad-hoc duties as required by Management

Job Requirements /

Skills

· At least GCE O-Level / Diploma / Degree qualifications

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

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

· Pleasant and cheerful personality, energetic and team player

· Willing to learn and has passion for service industry

· Provide friendly and professional service to customers

· Able to multi-task and adapt to fast paced environment

· Possess WSQ Food & Hygiene Certificate

Programme: Specialist Diploma in Culinary Wellness
Mode: Online (Live Sessions via Zoom) At Sunrice GlobalChef Academy OnlinePlatform
Schedule: Every Thursday, 9:00 AM – 12:00 noon or 1:00 PM -4:00 PM (9sessions)
Learner Profile: Adult learners (aged 19 and above) from healthcare,F&B, and wellness-related fields

 Employment Type: Part-Time / Associate Faculty

Overview

The instructor will deliver the Psychosociology of Food module to adult learners in a Specialist Diploma programme. The role focuses on exploring how psychological, social, cultural, and environmental factors influence food choices, eating behaviours, and perceptions of health and wellness.

All teaching materials, lesson plans, and assessment guidelines will be provided. The instructor is responsible for effective delivery, facilitating meaningful discussions, and supporting student learning.

Key Responsibilities

Teaching

• Deliver lectures and interactive sessions using provided materials.
• Explain key concepts such as food behaviour, cultural identity, social norms, and consumer decision-making.
• Explore how psychological factors (habits, emotions, perceptions) influence eating patterns.
• Meet teaching schedules and administrative requirements professionally.
• Connect theory to real-world contexts such as food trends, marketing, and health behaviours.
• Meet teaching schedules and administrative requirements professionally.

Curriculum Delivery

• Conduct 3-hour online sessions, typically scheduled weekly (Thursdays).

Student Engagement

• Encourage discussion, reflection, and participation.
• Facilitate case studies, group discussions, and applied learning activities.
• Support adult learners from diverse professional and cultural backgrounds.
• Create a safe and inclusive environment for sharing perspectives on food and culture

Assessment

• Administer assessments according to programme guidelines. Evaluate assignments, quizzes, or presentations.Provide constructive feedback.

Module Content (Indicative Topics)

Introduction to food behaviour and psychosociology

• Psychological drivers of food choice (habits, emotions, perception, reward)
• Cultural identity and food practices
• Social norms and communal eating behaviours
• Food preferences, taste development, and sensory perception
• Consumer behaviour and decision-making in food selection
• Influence of marketing, media, and food trends
• Comfort foods and emotional eating
• Food, memory, and nostalgia
• Socio-economic factors and accessibility in food choices
• Health beliefs, dietary trends, and behaviour change
• Sustainability, ethics, and conscious food choices
• Psychosociology of eating in modern lifestyles (convenience, urbanisation)
• Applying behavioural insights to promote healthier eating

TeachingFormat

Delivery Mode: Online lectures with discussion
Total Contact Hours: 27 hours (9 sessions × 3 hours)
Class Size: 8–16 adult learners
Schedule: Morning or afternoon sessions, depending on programme timetable.

RequiredQualifications

• Academic background in Psychology, Sociology, Nutrition, Public Health, Behavioural Science, or a related field.
• Strong understanding of food behaviour, consumer psychology, or cultural food practices.
• Ability to relate theoretical concepts to practical, real-world food and wellness contexts.

PreferredQualifications


Teaching experience in higher education or adult learning.
Adult education certification, such as:

Advanced Certifi

• cate in Learning and Performance (ACLP)
• Advanced Certificate in Training and Assessment (ACTA)
• Teaching Materials andIntellectual Property
• All curriculum materials, slides, and assessments are provided by the programme and remain its intellectual property. They may not be reproduced or used outside the programme without written permission.

· Evaluate food products to ensure that quality standards are consistently attained

· Ensure good kitchen hygiene and housekeeping duties

· Maintain regular cleaning for all kitchen areas and equipment

· Implementing hygiene policies and examining equipment for cleanliness.

· Designing new recipes, planning menus, and selecting plate presentations.

· Reviewing staffing levels to meet service, operational, and financial objectives.

· Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

· Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

· Setting and monitoring performance standards for staff.

· Obtaining feedback on food and service quality, and handling customer problems and complaints

Job description

• Responsible for managing all the work of the wok department, mastering all the techniques and knowledge of the kitchen.
• Conducting, guide and teach the line cooks to improve cooking techniques.
• Work closely with other department's Head Chef during services.
• Ordering of ingredients, inspecting, and accepting purchased ingredients.
• Responsible of preparing and processing raw ingredients, cooked food and cold dishes.
• Responsible for the storage and use of cooking ingredients in storage space and refrigerators.
• Coordinate with Restaurant Manager to check on inventories, delivery accounts and calculation of the food costs.
• Supervise the work of the department, monitor the dosage and the quality of ingredients use.
• Supervise that the staffs strictly follow the procedures and regularly inspect and maintain the facilities and equipment. Check gas switch, burner, fire equipment, fire prevention work
• Complete the work that is assigned by the Executive Chef/ Head Chef.

Experience

• Must have at least 8 years of experience in traditional Cantonese/ Teochew cuisine
• Extremely high quality standard oriented chef to be able to satisfy local and as well international traveler guests with high expectation with new existing food to try.
• Chef will strive to go above and beyond guest expectation in order to have return guest
• Good attitude, proactive and reliable
• Team work and passionate
• Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times
• Instils an atmosphere that encourages employees to share ideas, discuss concerns, to guide and resolve conflicts.
• Open minded and willing to take constructive criticism
• To communicate and assign tasks and job responsibility

Shipping Executive (Air & Sea Freight)

• Salary: Up to $4,800 basic + variable bonus

• Working hours: Monday to Friday, 8:30am – 5:30pm

• Location: Penjuru Lane

Industry: Food import, export, and distribution (including handling of regulated food products and compliance with local authorities)

Responsibilities:

• Handle import, export, and transshipment documentation (e.g. customs permits, insurance, shipment advice)

• Coordinate container trucking, unloading, and related logistics activities

• Manage S/G applications and controls, including bank bill monitoring

• Process T/R and L/C applications

• Perform goods receipt, inventory data entry, and processing control

• Arrange SFA inspections where required

• Plan and maintain sufficient stock levels to meet sales demand, ensuring no stock shortages

• Ensure compliance with Quality Control procedures, including sampling processes

• Oversee contract administration and general administrative functions related to purchasing and shipping

• Maintain and update product costing in the system

• Handle any other ad-hoc duties as assigned by management

Requirements:

• Proficient in Globe 3 system
• Diploma is required
• Tradenet certified
• At least 5 years of relevant experience in air and sea freight operations

The Assistant Production Manager supports the Production Manager in overseeing day-to-day operations within the Central Kitchen (CK), ensuring consistent product quality, efficient workflows, and strong operational discipline across all production lines.This role is both hands-on and systems-oriented — combining direct involvement in production with responsibility for strengthening the operational backbone of the kitchen, including SOPs, training structures, audit frameworks, and quality control systems.Working closely with the Production Manager, this role plays a key part in building a scalable, well-run production environment that supports business growth, new product development, and operational excellence.

Key Responsibilities

1. Production Operations & Team Support

● Support the Production Manager in managing the pastry, décor, and bread production teams on a day-to-day basis

● Work alongside the team on the production floor when required to ensure smooth execution and adherence to standards

● Assist in coordinating production schedules to meet daily, weekly, and seasonal order requirements

● Ensure workflows are followed accurately and consistently across all production lines

● Provide on-the-ground support to troubleshoot operational issues and bottlenecks

2. Operational Systems & Framework Development

● Support the development, documentation, and maintenance of Standard Operating Procedures (SOPs) across all production functions

● Assist in establishing and maintaining structured training programmes for production staff

● Support the implementation of audit frameworks to ensure compliance with operational and hygiene standards

● Contribute to building and maintaining a robust Quality Control (QC) programme to ensure product consistency

● Continuously identify opportunities to improve systems, workflows, and operational efficiency

3. Quality Control, Hygiene & Compliance

● Support the Production Manager in maintaining high standards of product quality and consistency

● Ensure all production activities comply with SFA regulations and internal hygiene standards

●Assist in monitoring QC checks, identifying issues, and implementing corrective actions

● Maintain proper documentation for audits, temperature logs, and hygiene records

● Reinforce a culture of accountability and attention to detail within the team4. New Product Development Support

● Assist in the execution and rollout of new products from development to production

● Support trial runs, documentation of processes, and implementation of new workflows

● Assist in preparing for product launches, including training support and operational readiness

● Support photo shoots or behind-the-scenes content creation where required

5. Inventory, Procurement & Kitchen Operations

● Support inventory management processes, including stock tracking, usage monitoring, and minimising wastage

● Assist in procurement coordination to ensure timely availability of raw materials

● Work with the Production Manager to ensure efficient use of resources (ingredients, equipment, manpower)

● Support improvements in kitchen organisation, storage systems, and operational flow

6. Order Fulfilment & Packing Operations (Central Kitchen)

● Support the CK Operations Team in developing and implementing structured order fulfilment and packing processes

● Assist in establishing workflows where production and packing responsibilities may be shared (e.g. night bread team)

● Oversee the execution of packing standards to ensure accuracy, quality, and timelines of orders

● Ensure clear accountability and coordination between production and packing teams

● Contribute to building scalable fulfilment systems to support business growth7. Reporting & Continuous Improvement

● Support tracking of key operational metrics (e.g. production accuracy, wastage, efficiency)

● Assist in maintaining production records and operational reports

● Proactively identify gaps and recommend improvements in processes, systems, or workflows

● Support implementation of initiatives to improve productivity and operational discipline

Qualifications & Skills

● Diploma or Degree in Culinary Arts, Food Technology, Operations, or related field (orequivalent experience)

● 3–6 years of experience in bakery, pastry, or food production environments, preferably in a central kitchen

● Strong foundational knowledge of production processes (pastry, bread, or related categories)

● Demonstrated ability to balance hands-on execution with structured, systems thinking

● Detail-oriented with a strong sense of operational discipline and organisation

● Ability to work in a fast-paced environment and manage multiple priorities

● Good communication skills and ability to work collaboratively across teams

● Familiarity with food safety and hygiene standards (e.g. WSQ Food Hygiene, HACCP)preferred

● Proficient in Google Sheets/Docs or equivalent tools for tracking and documentation

Performance KPI

● Consistency and quality of production output

● Adherence to SOPs and operational workflows

● Effectiveness of training, audit, and QC systems

● Accuracy and efficiency in order fulfilment and packing

● Reduction in wastage and operational inefficiencies

● Team support and contribution to overall production performance

Role Positioning

This role is designed as a key second-in-command to the Production Manager, with a strong focus on:

● Strengthening operational systems and discipline

● Supporting team execution and development

● Building scalable processes to support future growth