Total 841 module manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Senior Manager, Financial Controls & Governance (SEA& India) – 8 months contract

• 8-month contract (mid-April to mid-December)

Key Responsibilities

• Strengthen corporate governance by implementing and maintaining robust internal controls frameworks.
• Oversee control testing, identify gaps, and drive timely remediation of deficiencies.
• Promote control awareness and provide guidance to stakeholders on control ownership and execution.
• Lead ICFR, internal, and corporate audits, including follow-up on remediation actions.
• Monitor and report control performance and compliance across the region.
• Support new initiatives and projects to ensure appropriate controls are embedded in business processes.

Requirements

• Bachelor’s degree in Accountancy or Finance, with at least 8 years of relevant experience (Big 4 and/or commercial).
• Professional certification such as CIA, CA, CISA, or equivalent.
• Strong knowledge of risk management, internal controls, and business process best practices.
• Proven ability to collaborate with cross-functional and multicultural teams in a matrix environment.
• Experience in process improvement, project, and change management is an advantage.
• Familiarity with SAP ERP systems preferred.

Monthly salary: S$7,000–S$8,000 + pro-rated completion bonus

Location : Maple Tree Business Park (Pasir Panjang)

Nearest MRT station : Labrador

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

PERSOL Singapore Pte Ltd EA License No. 01C4394I RCB No. 200007268E EA Reg. No. R1107631

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Key Responsibilities:

• Support branding strategies to strengthen brand identity & public perception
• Plan & execute marketing campaigns (digital & offline)
• Coordinate content creation (social, video, marketing materials)
• Work with agencies, vendors & internal stakeholders
• Track campaign performance & optimise based on data
• Support media relations, PR activities & press materials
• Assist in events & stakeholder engagement initiatives

Requirements:

• Degree in Marketing / Communications or related
• 5–7 years of relevant experience
• Experience in campaigns, branding & stakeholder engagement
• Familiar with digital marketing tools & content platforms
• Strong communication & project coordination skills
• Able to manage multiple campaigns in a fast-paced environment

Nice to Have:

• Exposure to events / community engagement
• Basic design or video editing skills
• Experience working with agencies or media

Eric Kng Chip Guan (CEI No.R1104559)
Business Edge Personnel Services Pte Ltd (EA License 96C4864)

Job Summary

The Restaurant Manager oversees daily operations of the restaurant to ensure smooth service, excellent customer experience, compliance with hygiene and safety standards, and achievement of sales and profitability goals. The role requires leadership, people management, and familiarity with Singapore F&B regulations.

Responsibilities

• Supervise front-of-house and back-of-house operations to maintain efficient workflow and service quality
• Manage opening and closing procedures, cash handling, and prepare daily operational reports
• Recruit, train, schedule, and lead service and kitchen staff to optimize team performance
• Conduct staff performance reviews and ensure adherence to employment laws and company policies
• Address guest feedback and complaints professionally to enhance customer satisfaction
• Maintain food safety, service, and hygiene standards in compliance with NEA and SFA regulations
• Monitor daily sales performance and control labour, food, and beverage costs to meet profitability targets
• Manage inventory levels, supplier relationships, and purchasing activities to ensure stock availability and cost efficiency
• Ensure compliance with MOM employment regulations, Workplace Safety and Health (WSH) guidelines, and liquor licensing laws
• Maintain up-to-date staff work passes and employment records
• Support management in planning promotions, updating menus, and executing social media initiatives to increase sales
• Work evenings, weekends, public holidays, and night shifts as required, maintaining performance under pressure

Required competencies and certifications

• Diploma or higher in Hospitality Management, Business, or related field
• Minimum 3 years’ experience in restaurant or F&B management
• Proven leadership and team supervision skills
• Strong communication and interpersonal skills with English proficiency for effective team and customer interactions
• Knowledge of POS systems, inventory management, and basic accounting to support operational efficiency
• Familiarity with NEA, SFA, and MOM regulations for F&B operations
• Legal eligibility to work in Singapore (Citizen / PR / valid Employment Pass or S Pass)
• Understanding of obligations under the Employment Act, WSH Act, and Fair Consideration Framework (FCF)
• Valid Basic Food Hygiene Certificate from SFA
• Compliance with Liquor Control (Supply and Consumption) Act when handling alcohol

Preferred competencies and qualifications

• WSQ “Apply Safety and Security Measures in F&B” certificate

Other Information

Compensation & Benefits

• Salary Range: [e.g. SGD 6,500 – SGD 9,500, depending on experience]
• Performance bonus and staff meal included
• Annual leave, medical benefits, and CPF contribution as per MOM guidelines

Work Location

• Boat Quay, Singapore

Employment Type and Working Hours

• Full-time
• 5.5 days/week, shift-based, including weekends and public holidays

Reports To

• Director / F&B Operations Manager

A restaurant manager oversees daily operations, ensuring smooth service, staff performance, and customer satisfaction. Key responsibilities include managing staff schedules and training, handling inventory and budgets, maintaining food and safety standards, and resolving customer complaints. They also focus on profitability by monitoring sales and implementing strategies to improve performance.

• Daily operations: Oversee all front-of-house and back-of-house activities to ensure a smooth flow.
• Inventory and ordering: Manage stock levels, order supplies, and maintain relationships with suppliers.
• Budgeting and finance: Control costs, manage budgets, and monitor income and expenses.
• Health and safety: Ensure compliance with all health, safety, and hygiene regulations.
• Quality control: Monitor food quality and service delivery.
• Scheduling: Create work schedules that align with the restaurant's needs.
• Staff management: Supervise employees, appraise performance, and provide feedback or disciplinary action when needed.
• Payroll: Process timesheets and manage payroll data.
• Cuisine: Must need experience in Gujarati cuisine and North Indian cuisine.

Primary Role:

Prepare meals, manage staff and oversee all day-to-day operations. Be the Director of Quality, ensuring the highest quality

foods are prepared and served.

Essential Functions:

1. KITCHEN PRODUCTION:

• Oversee all kitchen activities, assign team’s tasks. For the Head Chef, cooking is the main priority!
• Ensuring promptness, freshness, and quality of dishes.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentation.
• Reviewing staffing levels to meet service, operational and financial objectives.
• 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.
• Prepare menus as required and submit on time to HO.

2. COOKING FROM SCRATCH WITH LOVE: Cooking with passion and love is essential to food quality and leading the brand. Whenever humanly possible, always use fresh, seasonal ingredients and cook from scratch. Main duty is to prepare delicious and balanced meals. Always taste all dishes before putting them on the line, regardless of if you or one of your staff prepare. ALWAYS TASTE EVERYTHING!

3. ATMOSPHERE: Keep the kitchen looking fun and inviting, updating signage and displays. Make sure staff are working efficiently and the environment projects a clean, organized, and professional business.

4. TRAINING: In charge of all staff training, make sure all new staff are receiving proper training and follow SOPs.

5. REGISTER: (If applicable) Ensure register is properly opened every day and ‘end of day’ is closed out every evening.

6. HIRING: Hire staff. This includes conducting interviews, doing reference checks, wage negotiation (with H/O).

7. COMMUNICATION: Respond to all emails within 24 hours (1 business day).

8. FOOD COST: Monitor kitchen to ensure proper use of product and inventory control while keeping waste to a minimum (under 2%). Make sure there is no theft by staff or students. Perform monthly inventory and send results to Head Office by 5th. Meal service, including snacks and catering should be kept at 30% COGS. Accounts that do not pay rent or utilities need to keep food costs no higher than 40% COGS, depending on lunch pricing.

9. LABOR %: Follow daily labor targets of 20~25%, depending on lunch pricing. When slow, send people home and/or call off shifts and if busy, ask team to stay late. Ensure staff are following their schedule and taking proper breaks. SOP for labor is 1 staff member for every 50 lunches in sales.

10. SAFETY & SECURITY: Maintain a safe work environment for all staff and guests. Secure kitchen during non- operating hours. Keep food samples for 14 days and adhere to all company safety standards.

11. CATERING: Our Client is a catering company and contracts with schools that may require catering. All catering events require a booking sheet to be sent to relevant upper management ahead of the event for review and approval. No event is rejected without consulting Head Office.

12. CASH CONTROL: Follow Management Cash Handling Policy, count and manage all cash funds, do refunds and go to the bank weekly. Always keep safe locked and record prepayment and cash deposits using the safe log. Manage & complete petty cash form, following the reporting policies.

13. PURCHASING: Manage all food and supply orders following approved vendor list and purchasing policy. Office supplies, small-wares, fixtures, and equipment orders are handled by the Head Office.

Job Requirements

• At least 3 years of experience in a relevant role
• Minimum High School Diploma in Culinary
• Strong Team Player

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: F&B Operation Assistant Manager / Manager
• Working Location: West – West Coast (Nearest MRT: Clementi)
• Working Hours: 5.5 days, 11.30 am-10pm – 48 hours
• Salary Package: Gross Up to SGD 4500 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Train and supervise restaurant staff to ensure exceptional service standards are consistently met.
• Maintain a clean, safe, and well-kept store environment at all times.
• Create and uphold a pleasant and welcoming atmosphere for all diners.
• Oversee food presentation and supermarket product displays to ensure compliance with food safety and health regulations.
• Interact with dining customers to gather feedback on food quality and service experience.
• Review customer feedback and implement improvements to enhance overall service quality.
• Handle customer complaints promptly and professionally, ensuring satisfactory resolutions.
• Report any incidents, accidents, complaints, or significant customer feedback to the appropriate superior.
• Perform cashier duties as required.
• Place purchase orders with suppliers to maintain adequate inventory.
• Prepare and manage the duty roster for the service team.
• Support daily operations to ensure smooth and efficient service flow.
• Monitor supermarket inventory levels, ensuring all essential products and restaurant supplies are adequately stocked.
• Ensure supermarket shelves are well-stocked, product displays are neat and attractive, correctly priced, and safely arranged.

APPLY NOW!!!

• Min.2 year of working experience in the F&B industry
• Have good personal hygiene practices
• Must have food hygiene certificate
• Maintain quality, excellent service & cleanliness at all times
• Comfortable to work during weekend and public holiday

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #79464 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Key Responsibilities

• Liaise with other managers and staff throughout the organization to ensure that the qual system is functioning properly. 

• Ensure compliance with the customer and company's quality procedures, standards and specifications.

• Establishing quality standards in accordance with AMAT QMS and AOP.   Drive standardization, results and continuous improvement initiatives across the global enterprise.  

• Define quality procedures in conjunction with operating staff;

• Setting up and maintaining controls and documentation procedures.

• Monitor performance by gathering relevant data and producing statistical reports

• Where appropriate, advises on changes and their implementation and provides training, tools and techniques to enable others to achieve quality.

Requirements

• Bachelors in Degree in Mechanical/Industrial/related Engineering

• 4-6 years of Quality , Operations and Customer facing quality roles.

• Works on issues where analysis of situation or data requires review of relevant factors

• Receives assignments in the form of objectives with goals and the process by which to meet goals. Recommends changes to unit or sub-unit policies. Management reviews work to measure meeting of objectives

• Provides direction to employees according to established policies and management guidance. Administers company policies that directly affect subordinate employees

• Exercises judgment within defined procedures and policies to determine appropriate action.

• Erroneous decisions or failure to achieve results will cause delays in schedules.

• Interaction normally requires the ability to gain cooperation of others, conducting presentations of technical information concerning specific projects or schedules.

For our established Italian restaurant in Duxton Hill, we are searching for dedicated staff to join our team.

Responsibilities:

• Plan staff duty roster to cover the entire shifts

• Operational costs management

• Manage POS system

• Daily supply and stock management

• Preparation of daily sales report

• Monitor proper ordering & receiving of goods

• Daily reservations, event bookings, wine dinners, table sales, and special requests management

• Training and People Management

• Inventory management

• Provide a professional and friendly customer service

• Assisting in general restaurant operations

• Establish a good relationship between the kitchen and service employees, in order to provide a pleasant and well-organized working environment

• Ensure that customers have a pleasant dining experience

Requirements:

• Min. NITEC / Diploma

• fluent in English (spoken/written), other languages are a plus

• Excellent wine & beverage knowledge; of Italian cuisine, culture and tradition

• Strong leadership & team player

• Ability to work flexible hours, including weekend, public holiday

• Excellent interpersonal communication skills

• Dependable and reliable

• min. 3-5 years of relevant experience

Interested applicants may contact us via email info@latteriamb.com

We look forward to hearing from you.

Job Responsibilities

• The Assistant Manager will assist the General Manager and Assistant General Manager in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are maintained at all times. The Assistant Manager will be leading a team of Captains, Cashiers, Hosts and Service Attendants.
• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of staff, and liaise with executive management to ensure that Marina Bay Sands’ short and long term goals are met.
• Support the Management team in achieving the financial, service and other related goals that have been set for the outlet through diligent and proactive management skills.
• Deputize for the General Manager, Assistant General Manager and Manager during his/her absence.
• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency.
• Review operating results with the team and identify opportunities to improve performance.
• Monitor all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios.
• On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order.
• Inspect food items are set in proper quantities and to Hotel standards.
• Review the reservation book, pre-assign designated tables and follow up on all special requests.
• Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period.
• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate.
• Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business.
• Supervise, mentor, train, schedule and evaluate staff. Prepare and deliver all staff reviews.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction.
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues.
• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies and legal requirements.
• Maintains staff files.
• Responsible for maintaining and delivering reviews, discipline, staff awards, flex days, payroll, SRFs, etc.
• Approves the schedule and flex day requests for all restaurant staff.
• Responsible for coordinating training of all staff as required.
• Coordinates inventories and orders food and beverage products, supplies and equipment as required.
• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.
• Holds daily pre-shift meetings and departmental meetings as needed.

Job Requirements

Education & Certification
• Certificate or Diploma in Restaurant Management or extensive F&B experience

Experience
• A minimum of 3 years’ experience at a managerial level in a 5-star hotel or a deluxe restaurant

Other Prerequisite
• Knowledge of cuisines, their preparation and service
• Be willing to work any day and any shift
• Have a well-groomed, professional appearance
• Able to perform under pressure

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 6 days (12hours per day)
• Salary Package: Up to $5,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays
• Experience in the Chinese cuisine industry or similar culinary environments will be an advantage.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #69871 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

JOB SCOPE

• The Manager will be leading a team of Assistant Managers, Captains, Cashiers and Service Attendants
• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of staff, and liaise with executive management to ensure that Marina Bay Sands’ short and long term goals are met
• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency
• Review operating results with the team and identify opportunities to improve performance
• Monitor all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios
• On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order
• Inspect food items are set in proper quantities and to Hotel standards
• Review the reservation book, pre-assign designated tables and follow up on all special requests
• Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period
• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate
• Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues
• Supervise, mentor, train, schedule and evaluate staff. Prepare and deliver all staff reviews.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues
• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies and legal requirements
• Maintains staff files
• Responsible for maintaining and delivering reviews, discipline, staff awards, flex days, payroll, SRFs, etc.
• Approves the schedule and flex day requests for all restaurant staff
• Responsible for coordinating training of all staff as required
• Coordinates inventories and orders food and beverage products, supplies and equipment as required
• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.
• Holds daily pre-shift meetings and departmental meetings as needed.
• Manages outlet financial statements and drives profitability goals within given means.
• Diligently creates initiatives with the team driving operation efficiency and productivity optimums.

Job Requirements

• Certificate or Diploma in Restaurant Management or extensive F&B experience.
• A minimum of 3 years’ experience at a managerial level in a 5-star hotel or a deluxe restaurant.
• Knowledge of Asian and Western cuisines, their preparation and service.
• Be willing to work any day and any shift.
• Have a well-groomed, professional appearance.
• Able to perform under pressure.
• Acute business acumen

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore.
Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Job scope

• Proactively engage with guests, showing genuine interest in their preferences to deliver memorable dining experiences.
• Manage and supervise daily restaurant operations to ensure seamless and efficient service.
• Uphold excellent standards of cleanliness, food quality, and ambiance, demonstrating strong attention to detail.
• Track inventory levels and liaise with suppliers to ensure timely stock replenishment.
• Lead recruitment, training, and motivation of team members to build a positive, high-performing, and collaborative work culture.
• Collaborate with the kitchen team to streamline workflow, manage inventory, and maintain consistent food quality.
• Take responsibility for the outlet’s P&L, monitoring revenue, expenses, and profitability to meet financial goals.

Requirement

• Minimally 2-3 years experience in F&B industry
• Able to work until midnight
• Worked as a Restaurant Manager
• Skilled in overseeing outlet P&L, ensuring strong financial performance and profitability

To submit your application, please apply online apply@rn-care.com or call +65 6220 0847 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 Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Central Kitchen Manager
• Working Location: Senoko
• Working Hours: 5.5 days (Mon – Fri, 8am – 5pm; Sat, 8am – 12pm)
• Salary Package: Basic $8,000 - $10,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Responsible for coordinating and controlling production processes to maintain output and reduce waste.
• Develop and put in place safety rules and standards to provide a safe workplace for all employees.
• Train, supervise, and manage central kitchen staff to ensure work is done correctly and efficiently.
• Handle non-compliance issues when needed in a professional and timely manner.
• Carry out other duties or projects assigned by the Director.

APPLY NOW!!!

• At least 5 years of relevant experience managing central kitchen operations.
• Strong experience overseeing large-scale food production.
• Familiar with the Workplace Safety and Health (WSH) Act.
• Working knowledge of Microsoft Office is required.
• Proficient in English; ability to communicate with Mandarin-speaking stakeholders for work purposes is an advantage.
• Willing to travel when required.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #81761 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

As a Shift/ Assistant Restaurant Manager, you will:

• Manage day-to-day operations independently within budgeted guidelines
• Always delivering high-quality food and beverage products
• Responding efficiently and accurately to feedback and complaints
• Prepare employee schedules and ensure sufficient staffing for all shifts.
• Generating sales and meeting targets through proper execution of marketing strategies
• Hire, train, and retain team members
• Maintain Standards and Standard Operating Procedures for store operations
• Responsible for inventories and stock-taking activities
• Regularly inspect equipment to ensure they are maintained well and in good working order
• Comply with F&B safety and hygiene policies and procedures

We are looking for people who have:

• Min NITEC with 2 years of working experience in the F&B industry as a supervisor or in other industries
• Diligent team player passionate about F&B operation
• Good communication and leadership skills
• Ability to handle multiple tasks
• Working knowledge of MS Words /Excel and Email
• Determined and capable to work under pressure in a fast-paced environment

Benefits

• Annual Leave
• AWS and Various Incentives (T&C will apply)
• Free Duty Meals & Staff Discount
• Medical Benefits
• Insurance Coverage
• Training & Development
• Career Progression
• Long Service Awards

Hello!

We are Gaia Veterinary Centre, a team of experienced veterinary surgeons hunting down like-minded colleagues to join us.

Why would you want to join Gaia?

Great question. Here’s what we believe in and practice every day:

· We care for patients as if they are our own pets

· We partner with pet owners to support the well-being of their pets

· We believe that making a difference starts in our neighbourhood and the community

· We strongly support continuous education, no matter the role

· We emphasize on a great work/life balance by employing a large support team with fixed schedules.

- We see all pet species! An opportunity to get into exotics medicine or strengthen your knowledge in them.

· You look forward to working in an inclusive and supportive team. We at Gaia place great importance in teamwork with clear and professional communication.

Who is missing in the Team Gaia?
We are looking for an Operations & Client Manager. This is a leadership role, and you are expected to manage the front desk teams from both branches (Jalan Besar & Holland Grove Road). Your duties will include, but not limited to,

1) Purchasing for both branches
2) Team discipline & morale for the front desk teams
3) Scheduling, leave management
4) Manage relationships with external suppliers & vendors
5) Client complaints management
6) Upkeep and maintenance of clinic facilities and infrastructure of both branches.
7) Training and mentoring of new receptionists

Strong experience with front desk experience in a veterinary clinic or hospital setting is required.

If you love animals, enjoy working with people, feel free to enquire more and send your CV to enquire@gaiaanimalhospital.com. We hope to hear from you! :)