Total 1,171 distribution manager job vacancies in F&B / Tourism / Hospitality category in Singapore

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

Ready to lead with passion and make every dining experience memorable? At Nando’s, we’re looking for a motivated Assistant Restaurant Manager to help us create a welcoming, energetic atmosphere for our customers and guide our team to success. 

If you thrive in a fast-paced environment, love coaching others, and have a passion for hospitality, we’d love to hear from you!

What you’ll do:

• Able to lead, motivate, and inspire your team to be their best.
• Manage schedules, monitor stock levels, and anticipate the team’s needs to keep operations running smoothly.
• Plan manpower needs, manage recruitment, and identify training opportunities for the restaurant team.
• Maintain a clean, safe, and legally compliant restaurant. With a focus on continuous improvement.
• Manage waste, recycling, and energy usage in the restaurant.
• Able to manage the cost and to improve customer experience
• To driving sales across all channels and growing the restaurant sustainably.
• Focusing on managing operating costs to boost profitability and overall performance.
• To execute local and national marketing plans, driving sales and attracting new customers.
• Review and ensure timely, accurate, and complete daily, weekly, and monthly reporting.
• Ensure the team understands and is driven by the restaurant's vision and goals.
• Take care of your team members by always engaging with and recognizing them.
• Perform other tasks as assigned

You will be successful if you have:

• Preferably Assistant Managers specializing in Food/Beverage/Restaurant Service or equivalent
• Candidate must possess at least a Secondary School/SPM/"O" Level or Diploma/Degree in Food & Service Management
• Strong interest and passion in food preparation and serving, have high interest to make a great dining experience
• Strong leadership skills, an enforcer and executer, planner, pro-active, resourceful, problem solving, decision making and result oriented
• Effective time management, delegation, ability to interpret financial data (Profit & Loss) and decisive on action
• Humble, always ready to listen and learn from others
• Able to grow and develop others, a natural leader and motivator
• Good interpersonal skills, able to interact well with all level
• Computer literate and proficient in Microsoft Office applications
• Required to work on shifts, weekends and public holidays
• Proficient in English and Bahasa Malaysia

Benefits:

• Withdraw your salary anytime, anywhere—no need to wait for payday
• EPF & SOCSO
• Overtime*, Public Holiday, Rest Day
• Incentives & Awards*
• Free staff meal + Meal Card
• Free uniform + campaign T-shirt
• Medical & Insurance Coverage (for you and your Family too!)
• Annual Leave
• Medical Leave
• Hospitalization Leave
• Maternity & Paternity Leave
• Study & Exam Leave*
• Sabbatical Leave (5 years continuous service)
• Staff activities (quarterly)
• Trainings are provided – To learn & grow with us!
• Opportunities for promotion

Perks & Benefits

• Commission and bonus
• Nearby public transport
• Central location
• Casual dress code
• Free snacks / Happy hours
• Regular team activities
• Medical insurance
• Personal leave
• Sabbatical leave
• Open culture
• Personal development opportunities
• Dental insurance
• Paid training and development

JOB SUMMARY:

We are seeking a highly experienced and results-driven Senior Manager (Hotel Operations) to oversee and lead the overall operations across the Hotel Seri Malaysia network. This role is responsible for driving operational excellence, enhancing guest satisfaction, and achieving targeted revenue performance.

JOB RESPONSIBILITIES:

• Oversee and manage all hotel operational functions in accordance with the organizational structure.
• Analyse hotel performance, market trends, and competitive landscape to drive strategic decisions.
• Ensure full compliance with hotel operating controls, SOPs, policies, procedures, and service standards.
• Lead and manage key property matters including capital projects, refurbishment, and customer service initiatives.
• Oversee guest experience management and driving effective service recovery processes.
• Prepare, present, and ensure achievement of the hotel’s Annual Operating Budget, Marketing & Sales Plan, and Capital Budget.
• Drive overall profitability by achieving and exceeding revenue targets and guest satisfaction benchmarks.
• Train, supervise, and mentor staff to ensure high morale, performance, and compliance with company policies. Conduct performance reviews and foster a positive, productive work environment.
• Provide strategic leadership and operational direction to maximize business performance and return on investment.
• Monitor and improve performance across all properties under the Hotel Seri Malaysia network.
• Foster a culture of excellence through coaching, mentoring, and talent development.
• Represent the hotel with strong visibility and professionalism to internal and external stakeholders.
• Able to achieve or exceed annual revenue targets of minimum RM60 million for the Hotel Seri Malaysia network.

JOB REQUIREMENTS:

• Bachelor’s Degree or Advanced Diploma in Hospitality Management, Business Administration, or related field.
• Minimum 15 years of experience in the hotel industry, including at least 7 years in senior management roles.
• Proven track record in improving hotel performance and achieving operational excellence.
• Strong leadership, interpersonal, and team management skills.
• Excellent verbal and written communication skills.
• Strong business acumen with a focus on revenue growth and cost optimization.
• Experience in managing both operational and financial aspects of hotel management.
• In-depth knowledge of industry trends and commitment to delivering exceptional guest experiences.

PREFERRED ATTRIBUTES:

• Experience managing multiple hotel properties
• Exposure to business transformation or turnaround strategies
• Strong analytical and decision-making capabilities

Perks & Benefits

• Allowance (travel stipends, transportation, etc.)
• Nearby public transport
• Central location
• Flexible working hours
• Medical insurance
• Open culture
• Personal development opportunities
• Dental insurance
• Paid training and development

We’re looking for a dedicated and experienced Outlet Manager to lead our Restaurant & Bar

team! If you have a passion for delivering exceptional service and are ready to take on a

leadership role, we want you to apply.

Your Responsibilities:

• Oversee daily operations of the outlet, ensuring a smooth and efficient service.

• Maintain cleanliness and compliance with health and safety standards.

• Lead, supervise, and motivate dining room staff to provide fast and friendly service.

• Manage inventory and order supplies as needed to ensure operational efficiency.

• Address customer inquiries and resolve complaints professionally and promptly.

• Assist with staff scheduling and manage payroll to align with budget goals.

• Collaborate closely with the kitchen team to ensure seamless operations between front

and back of house.

• Ensure all dining areas, service stations, and equipment are clean and functioning

properly.

• Develop and implement promotions to attract new customers and enhance sales.

• Uphold high standards of food quality, presentation, and cleanliness.

What We’re Looking For:

• Minimum 2 years of experience as an Outlet Manager or similar role in the restaurant or

bar industry.

• Strong leadership and organizational skills, with the ability to multitask in a fast-paced

environment.

• Excellent communication and interpersonal skills.

• Solid knowledge of food safety and sanitation practices.

• Flexibility to work varied shifts, including nights, weekends, and holidays.

With two locations, offering both Restaurant & Bar and Club settings, this is an exciting

opportunity to take charge of our new outlet.

Ready to take on the challenge? Apply Now! We’d love to hear from you.

Perks & Benefits

• 10% increment depends on performance.
• Insurance Coverage
• Medical Benefit
• Staff Discount
• Claims and Reimbursements

-Store Operations Supervision

Conduct regular store visits to check whether operations meet HQ standards (e.g., food preparation, hygiene, service procedures, etc.)

Identify issues, provide corrective suggestions, and follow up on improvements

Assist stores in handling unexpected incidents during daily operations

-Standards Implementation & Training

Communicate HQ’s latest operational policies, promotional activities, system requirements, and updates

Guide franchisees and their staff to implement standardized practices (SOPs, service scripts, product quality, etc.)

During new store trial runs, observe whether employees and the store are prepared for official opening

-Sales & Performance Management

Analyze store sales data and provide improvement suggestions

Assist in setting and driving sales targets and promotional plans

Monitor key indicators such as inventory, wastage, and cost control

-Franchisee Relationship Management

Build and maintain good cooperation with franchisees

Address franchisee questions and difficulties during operations

Collect franchisee feedback, report to HQ, and assist in resolving disputes

For capable and cooperative franchisees, drive the expansion of a second outlet

-Maintain Brand Image

Ensure stores use HQ-designated materials

Inspect for unauthorized changes to standardized products or pricing

-After-Sales Issue Handling

Communicate with stores promptly and provide solutions

Arrange on-site inspections to ensure issues are resolved before providing staff training

Perks & Benefits

• Commission and bonus
• Allowance (travel stipends, transportation, etc.)
• Flexible working hours
• Casual dress code
• Regular team activities

-門市營運監督

定期巡視門市，檢查營運是否符合總部標準（例如，食品準備、衛生、服務流程等）。

找出問題，提出糾正建議，並跟進改進情況

協助門市處理日常營運中發生的意外事件

標準實施與培訓

傳達總部最新的營運政策、促銷活動、系統需求和更新訊息

指導加盟商及其員工實施標準化作業流程（標準作業程序、服務腳本、產品品質等）。

在新店試營運期間，觀察員工和店舖是否已為正式開幕做好準備。

銷售與績效管理

分析門市銷售數據並提出改善建議

協助制定及推廣銷售目標及促銷計劃

監控庫存、損耗和成本控制等關鍵指標

加盟商關係管理

與加盟商建立並維持良好的合作關係

解答加盟商在營運過程中遇到的問題和困難

收集加盟商回饋，向總部報告，協助解決糾紛。

對於有能力且配合的加盟商，推動其開設第二家分店。

維護品牌形象

確保門市使用總部指定的材料

檢查標準化產品或價格是否有未經授權的更改

售後問題處理

及時與門市溝通並提供解決方案

安排現場檢查，確保問題解決後再提供員工訓練。

福利待遇

• 佣金和獎金
• 津貼（旅費、交通費等）
• 彈性的工作時間
• 休閒著裝要求
• 定期團隊活動

我們正在尋找一位盡職盡責、經驗豐富的餐廳經理來領導我們的餐廳和酒吧。

團隊！如果您熱衷於提供卓越的服務，並準備好迎接挑戰，

領導職位，我們歡迎你申請。

您的職責：

• 監督門市的日常運營，確保提供流暢且有效率的服務。

• 保持清潔並遵守衛生和安全標準。

• 領導、監督和激勵餐廳員工提供快速友善的服務。

• 管理庫存並視需要訂購用品，以確保營運效率。

• 專業、及時地處理客戶諮詢和投訴。

• 協助安排員工排班及管理薪資，以符合預算目標。

• 與廚房團隊緊密合作，確保前廳與後廚之間無縫銜接。

以及後廚。

• 確保所有用餐區、服務站和設備清潔且運作正常

適當地。

• 制定並實施促銷活動，以吸引新客戶並提高銷售量。

• 堅持高標準的食品品質、擺盤和清潔度。

我們正在尋找：

• 至少2年餐廳門市經理或類似職位的工作經驗

酒吧業。

• 具備較強的領導能力和組織能力，能夠在快節奏的環境中同時處理多項任務

環境。

• 優秀的溝通和人際溝通能力。

• 具備紮實的食品安全和衛生規範知識。

• 能夠靈活適應各種輪班工作，包括夜班、週末和假日。

這裡有兩個地點，分別提供餐廳酒吧和俱樂部兩種場所，真是令人興奮。

有機會負責我們的新門市。

準備好接受挑戰了嗎？立即申請！我們期待您的加入。

福利待遇

• 10%的增幅取決於業績。
• 保險範圍
• 醫療福利
• 員工折扣
• 索賠和報銷

Etiqa Insurance Singapore is looking for a dynamic individual to join our advisory team. Do you have what it takes?

Are you:

• Passionate about working with people?
• A creative thinker with a positive attitude & outlook?
• A strong dynamic communicator able to collaborate effectively?
• Willing to learn, adapt & grow in a fast paced work environment?

WANT TO MAKE A DIFFERENCE?
This exciting proposition allows you to work with Etiqa, a leader in the insurance sector, optimizing your unique
skill set, and getting onboard our journey towards “Making The World A Better Place”.

SCOPE OVERVIEW

1. Collateral Design & Development

• Conceptualise, design, and produce partner-facing and sales collaterals across distribution channels
• Develop materials including but not limited to eDMs (electronic direct mailers), Sales incentive collaterals, Banca journals and newsletters, Personalised marketing materials, Greeting cards and communication pieces
• Ensure all collaterals are aligned with branding guidelines, campaign objectives, and regulatory requirements

2. Incentive &Recognition Materials

• Design and manage production of recognition items such as Trophies and awards, Certificates of recognition, Convention and incentive trip materials
• Partner with internal stakeholders to ensure materials reflect campaign themes and achievement levels
• Maintain consistency and quality across all recognition asset

3. Event &Convention Support

• Support marketing deliverables for events, conventions, and sales campaigns, including event branding and thematic materials, on-site collaterals and engagement items, pre- and post-event communication assets
• Coordinate timelines to ensure all deliverables are completed and delivered on schedule

4. Corporate GiftsSourcing & Management

• Source and recommend suitable corporate gifts aligned with campaign objectives and target audience
• Manage vendor selection, quotation comparison, and procurement processes
• Oversee production timelines, quality control, and delivery logistics
• Ensure cost-effectiveness while maintaining quality standards

5. FA Incoming Due Diligence Support

• Support due diligence process for incoming FA partners where required
• Coordinate documentation, vendor checks, and compliance alignment
• Liaise with internal stakeholders to ensure smooth onboarding and approval processes

REQUIREMENTS

• Degree or diploma in Marketing, Communications, Business, or related field
• Familiar with design tools (eg Canva, Adobe), and Microsoft Office (PowerPoint, Word)
• Experience with email marketing platforms for eDM deployment
• Strong attention to detail and organisational skills
• Creative yet practical mindset with strong execution capability
• Proactive, resourceful, and able to work independently
• Strong communication and interpersonal skills
• Ability to thrive in a fast-paced, deadline-driven environment

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership,communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Interested applicants please Whatsapp 9137 2746. Thank you

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Interested application please Whatsapp 9137 2746, Thank you.

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.