Total 5,745 Others level F&B / Tourism / Hospitality job vacancies

WE TAKE YOU ABOVE BEYOND

Take your passion to the next level and work alongside other masters of their craft to build a fulfilling and rewarding career at Marina Bay Sands.

Job Summary

Embark on a transformative 24-month journey at the heart of Marina Bay Sands’ vibrant Food & Beverage world. This programme is more than a rotation — it is an immersive experience that blends operational mastery, creative innovation, and leadership development. You will work alongside Hospitality visionaries and craft exceptional dining experiences, shape the future of luxury hospitality. Every moment is an opportunity to learn, lead, and leave a lasting impression.

Upon successful completion and performance review, ASPIRER may be placed into a junior leadership role.

Job Responsibilities

Foundation Phase

This is where your journey begins. In this phase, you will immerse yourself in the heart of hospitality — learning the art of creating memorable moments and understanding what it truly means to serve with excellence. It is about mastering the fundamentals, embracing our values, and discovering the power of genuine connection with every guest. Here, you lay the foundation for a career that transforms ordinary service into extraordinary experiences.

• Welcome guests warmly, manage reservations, and respond to requests promptly.
• Personalization — use guest names, acknowledge special occasions, and maintain guest profiles for future visits.
• Service Fundamentals — learn seating protocols, rotation plans, and create seamless dining experiences.
• Professional Presence — build confidence in communication and embraces the art of hospitality.

Skill Development Phase

Now, you move beyond the basics. This phase is about sharpening your skills, deepening your knowledge, and embracing the nuances that set world-class service apart. You will learn how to anticipate needs, personalize experiences, and turn challenges into opportunities. It is about confidence, creativity, and precision — developing the ability to deliver not just service, but unforgettable moments that guests will cherish.

• Operational Expertise — refine table setup, presentation, and handling of operating equipment.
• Service Excellence — anticipate guest needs, resolves concerns gracefully, and ensures smooth dining flow.
• Leadership in Action — begin supervising service teams, guiding consistency and quality.
• Revenue Growth — apply upselling techniques and contribute to achieving departmental goals.
• Precision & Creativity — deliver experiences that combine technical mastery with personalized touches.

Service Excellence and Supervisory Phase

This is where you will be exposed to leadership roles — to inspire teams, uphold standards, and create an environment where excellence thrives. It is about vision and influence — guiding others to achieve greatness while ensuring every detail reflects our commitment to perfection. In this phase, you become more than a service professional; you become a role model and a driving force behind exceptional guest experiences.

• Inspire and guide Captains, Service Attendants and Hosts to deliver excellence.
• Operational Oversight — coordinate staffing, review reservations, and manage special requests for flawless execution.
• Performance Management — conduct pre-shift briefings, monitor standards, and drive continuous improvement.
• Guest Satisfaction — take ownership of resolving issues and ensure every detail reflects perfection.
• Oversee training and development and foster a culture of teamwork and recognition.

Development Outcomes

1. Operational Expertise

Gain in-depth insights into end-to-end restaurant operations, from reservations and seating to service flow and quality assurance, delivering seamless dining experiences.

2. Leadership Skills

Build confidence and capability to lead diverse teams, manage service standards, and drive operational excellence in a fast-paced environment.

3. Guest-Centric Mindset

Create extraordinary moments by anticipating guest needs, personalizing interactions, and upholding luxury hospitality standards.

4. Business Acumen

Develop insight into revenue generation, upselling strategies, and cost control to contribute to overall business success.

5. Innovation and Process Enhancement

Champion initiatives that optimize workflows, embrace technology, and set new benchmarks for service excellence.

Job Requirements

Education & Certification

• Diploma or Degree undergraduate in your final year of study in any discipline; or a recent graduate

Experience

• Less than 2 years of working experience

Other Prerequisites

• Ambitious, forward-thinking, with leadership potential and a growth mindset

• Collaborative, confident, and thrive in dynamic team environments

• Curious and adaptable, with a desire to learn across diverse functions

• Driven by excellence and take pride in delivering exceptional service

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.

Service

• Serving Food & Beverages
• Clear dishes and change tables settings for next customers
• Ensuring Cleanliness of outlets

Bar

• Prepare Sandwich, snacks or any other food items at the bar
• Prepare given range of beverages/alcohols upon receiving orders
• Prepare desserts and garnish dessert items
• Maintain sanitary environment at bar area

JOB RESPONSIBILITIES:

• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority
• Oversee the daily operations of the restaurant
• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for junior positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment
• Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated
• Handle all restaurant administrative duties
• Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

• Minimum of 6 years management experience in Food & Beverage industry
• Possess sound leadership qualities and ability to manage service staff
• Excellent communication & interpersonal skills; able to build lasting relationships with guests.
• Possess good organizational and management skills; able to lead and inspire staff

Responsibilities

• Ensure all ingredients and products meet high-quality standards for dish preparation
• Implement, monitor, and regularly review compliance with health, safety, and food hygiene legislation and guidelines
• Prepare and supervise kitchen cleaning rosters and schedules, signing off on completed tasks
• Apply food safety management systems to maintain safe food service operations
• Conduct food and beverage hygiene audits to ensure compliance and quality
• Demonstrate advanced dry heat cooking techniques and sous vide methods to prepare dishes
• Identify and fabricate meat and seafood for optimal culinary use
• Grind wet flour accurately for recipe requirements
• Manage productivity improvements to enhance kitchen efficiency
• Facilitate effective communication and engagement among kitchen staff to promote teamwork
• Establish and maintain customer relationships to build confidence in food quality and service
• Solve supervisory-level problems and make decisions related to food production and quality procedures
• Maintain workplace safety and health policies and procedures consistently
• Understand Asian food culture, culinary techniques, nutritional knowledge, and dietary requirements to support menu development
• Facilitate effective work teams to ensure smooth kitchen operations
• Communicate proficiently in English to coordinate tasks and instructions

About the Role

We are a fast-growing F&B retail brand in Singapore, expanding our store network across the island. We are looking for a hands-on and experienced Facilities & Projects Manager to oversee store maintenance operations and manage new store fit-out projects.

Responsibilities:

Facilities & Maintenance Management

• Ensuring our outlets operate smoothly and new stores are delivered on time, within budget, and to the highest standards.
• Oversee maintenance of all retail outlets, including electrical, plumbing, air-conditioning, and equipment
• Manage in-house maintenance team (2 technicians) and vehicle scheduling
• Establish and improve maintenance SOPs and response time
• Conduct regular site inspections to ensure operational readiness
• Control and optimize maintenance costs

New Store Fit-Out & Project Management

• Manage end-to-end new store setup and renovation projects
• Coordinate with contractors, designers, landlords, and mall management
• Ensure projects are completed on time, within budget, and according to specifications
• Review quotations and prevent cost overruns
• Monitor on-site progress and resolve project issues

Vendor & Cost Management

• Source, evaluate, and manage contractors and service providers
• Build a reliable vendor network for maintenance and renovation works
• Negotiate pricing and improve cost efficiency

Requirements:

• Minimum 3 years of experience in facilities management or project management (F&B or retail preferred)
• Familiar with Singapore retail / mall fit-out processes and regulations
• Basic technical knowledge in electrical, plumbing, and air-conditioning systems
• Experience managing a small team and external vendors
• Strong communication and problem-solving skills
• Able to work independently and handle multiple projects

Prime Function:

• Ensure to provide proficient and professional Food & Beverage service to the guests by meeting and also exceeding their expectations.
• Welcome the guests by greeting them as per the standards.
• Any matter which may effect the interests of ACCOR should be brought to the attention of the Management
• Facilitates the functioning of and / or oversees the functioning of Front Office Department or any other Department in the Hotel when necessitated by circumstances and as mandated by the General Manager. This would be over and above regular stipulated responsibilities and duties

We're looking for an experienced and detail-oriented Sous Chef – Cold kitchen – Mediterranean Open Buffet to join our culinary team in Phu Quoc, Vietnam. In this leadership role, you will oversee all breakfast service operations, ensuring exceptional food quality, efficient kitchen management, and a positive work environment. You will work closely with our Head Chef and kitchen team to deliver outstanding breakfast experiences to our guests while maintaining the highest standards of food safety and presentation.

• Lead and supervise the breakfast kitchen team, ensuring smooth operations during all service periods
• Prepare and execute breakfast menu items with precision, maintaining consistent quality and presentation standards
• Develop and refine breakfast menus, incorporating seasonal ingredients and guest preferences
• Manage kitchen inventory, monitor food costs, and minimize waste while maintaining profitability
• Train, mentor, and evaluate kitchen staff, fostering a collaborative and professional work environment
• Ensure strict adherence to food safety, hygiene, and sanitation protocols at all times
• Coordinate with front-of-house staff and management to address guest requests and special dietary needs
• Maintain and organize kitchen equipment, tools, and workstations for optimal efficiency
• Monitor food quality during service and make real-time adjustments to meet standards
• Assist in scheduling and managing kitchen staff to meet operational demands
• Document and report on kitchen performance metrics and areas for improvement

Position Overview:

The Purchasing Manager and Cost Controller is responsible for scheduling and organizing purchasing strategies in line with organization, objectives, monitor the procurement process. The individual coordinates the work order contracting process and ensure adherence to Capella Hotel Group (CHG) as well as the local policies and is responsible for providing cost accounting support for hotel operations, as well as oversee daily operations of store, receiving to ensure hotel operation to run in smoothly manner under any circumstances.

The Role:

Purchasing and Cost Control

• Ensure that all orders purchased are in accordance with hotel policies
• To ensure close liaison and co-ordination with all Departments for meeting their needs
• To ensure timely supply of goods for various departments keeping in mind the "lead time" required for procurement
• To process and monitor delivery for Purchase Requisition, Purchase Order, regular supplies and perishable products for kitchen
• Ensure that all items received by the Hotel are properly documented in accordance with the hotel procedure
• To constantly obtain goods at a competitive price without sacrificing the desired quality standard
• To maintain proper planning and control SCM system
• To keep up to date on the purchasing function and market situation and seek new sources or better prices on a continuous basis, focusing on key products
• To ensure conformity to standards and specifications of goods as required by the Management
• Evaluate quotations when necessary and ensures best quality in accordance with hotel specifications
• Accommodate any internal and external audit request
• Carry out comparison of the quotations
• Ensure that colleague issued goods based on First In First Out (FIFO)
• Ensure that slow moving items and items near expiry dates are monitored
• Establish and maintain par stocks on all inventoried items, keeping in mind that inventory levels must be kept as low as possible without compromising the efficiency of the hotel
• Conduct frequent spot check to ensure that the purchasing & receiving colleagues are following the hotel policies and procedures
• Ensure that colleagues to process all issue requests that are properly completed and approved before items are issued
• Ensure that receiving received goods based on exact weight and specifications order in the Purchase Order
• Co-ordinate and participate as necessary in all month end inventories of food and beverages.
• Oversee a team of purchasing and receiving ensure smooth operations that meet operations requirements
• Ensure that the Receiving colleague match received invoices with Purchase Order and handover to Account Payable daily
• Ensure that inventory is securely stored and that all physical movement is tracked and accounted for
• Update daily food cost report for chef knowledge of monitoring the food cost to in line with budgeted cost %
• Update Beverage costing worksheet for all the Food & Beverage outlets.
• Create article for new items upon Purchasing receive quotations, setting appropriate unit size for it
• Attend to all invoice related issues such as CTCs invoices, wrong invoice no. forward down by Account Payable
• Issue Goods Return Note to supplier and follow up on the credit note upon goods returned to supplier due to valid reason
• Create inventory template and send notification email to users on the inventory schedule, closure of store & issuing timing
• Print out the hard copy count sheet by respective outlets and distribute to users on a day before inventory conducted
• Perform monthly store inventory; check and rectify with users on the stock level after physical inventory conducted
• Tabulate C7 transfer summary and submitted to Finance for closing.
• Email the outlets beverage cost report for comparison view.
• Analyze on the reason of high cost, provide necessary reports and supporting documents
• Review of the store slow moving items and highlighted to Chef/ F&B to propose of moving out from store for more effective manning
• Complete any other projects, tasks or activities as assigned from time to time

Manage Team

• Review talent capability and develop high potential colleagues for the department
• Identify training needs of the department and implement a training plan in conjunction with the department heads to close gaps
• Support and actively participate in the planning and execution of the hotel's overall staff development and retention efforts
• Be involved in career progression and succession planning of colleagues

Talent Profile:

• Diploma in Supply Chain Management or a relevant related field
• At least 5 years' relevant purchasing and cost control experience in the hotel industry
• Prior experience in managing a team
• Familiar with SCM, and other basic computer related applications in the hotel industry

Position Overview

The Club Residences Executive provides assistance to tenants and guest by assisting with reservations, accounting procedures, handling of complaints or enquiries and all other the day-to-day operation matters of the Club Residences. Partnering with respective immediate departments to meet established standard prior to their requirements, the Senior Club Executive is also responsible for the overall tenure, efficient check-in / check-out, in unit explanation and update of all Guest Preferences.

The Role

• Confirm reservation in system and review all noted information in trace, note and amenity reports
• Prepare guest registration card and room key upon check in
• Conduct group check-ins/outs
• Aliases with culturist team and bell desk for guest arrival/ departure transportation arrangement
• Handle guest's complaint and inquiries and provide responses accurately
• Build good rapport with all individuals including internal and external
• Assist in making reservations such as walk in reservation
• Present folio to guest and resolve and disputed charges

Talent Profile

• Diploma in Hospitality Management
• Excellent communication skills
• Minimum of 1 years' experience working in an upscale hotel or luxury residences
• Willing to work flexible hours, including weekends and public holidays
• Excellent judgment, attention to detail and ability to handle confidential information

• 1) Shall ensure the daily operations of various sites assigned and liaise with clients on the requirements
• 2) Arrange for daily staff deployments to various sites and ensure company does not incur any liquidated damages on the projects
• 3) Rostering of monthly schedules
• 4) Coordinate with site in charge on backlog if any
• 5) Rectify on site issues with workers or clients upon receiving feedback
• 6) Reporting of daily attendance to head office and to submit and ensure timesheets are all in proper orders
• 7) Prepare monthly financial reports for various operations projects
• 8) Arrange for coverage in case of absence of staff and able to hands on in event of no coverage
• 9) Candidate must be independent and proactive to provide suggestions and solve problems with initiative
• 10) Candidate shall possess class 3 licence
• 11) Candidate shall respond to any business or projects assignment regardless of time in event of need

[Job ID: 1598045]

Responsibilities:

• Partner with user departments to gather requirements and plan procurement of Furniture & Equipment (F&E) for hospital operations
• Manage end-to-end procurement processes to ensure compliance with established procurement policies
• Facilitate strategic sourcing projects for services and non-medical supplies, including contract establishment to ensure continuity of supply
• Support evaluation committees by coordinating assessments of vendor proposals and facilitating fair, transparent evaluations
• Collaborate with stakeholders to drive value through effective negotiation, standardisation, and innovative sourcing approaches
• Act as secretariat for programme office meetings, including agenda planning, documentation, record-keeping, and coordination
• Provide administrative support for digital transformation initiatives, promoting the adoption of AI and digital tools
• Support special projects and provide administrative assistance to senior operations leadership
• Maintain proper documentation, prepare management papers, and ensure governance throughout project lifecycles

Requirements:

• Bachelor’s degree in Business Administration, Supply Chain Management, or a related discipline
• Prior experience in procurement with strong project management capabilities
• Experience supporting large-scale capital procurement projects is an added advantage
• Proficient in Microsoft Excel, Word, and PowerPoint

To Apply, please kindly email your updated resume to cv_estheryip@goodjobcreations.com.sg

We regret that only shortlisted candidates will be notified. However, rest assured that all applications will be updated to our resume bank for future opportunities.

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EA Personnel Name: Yip Yan Wen, Esther

EA Personnel Reg. no.: R25152371

EA License no.: 07C5771

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

• Able to prepare local chinese cuisine
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders

• Opening and closing the restaurant.
• Appointing, inducting, and mentoring new staff members.
• Scheduling shifts and assigning tables to waitstaff.
• Resolving customers' questions and grievances in a professional manner.
• Conducting payroll activities in an accurate, timely manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
• Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
• Recording all income and expenses and ensuring that cash registers are balanced.

*Our restaurant daily operation from 12pm-2am

Responsible for food preparation and cooking to standard operating procedures.

Ensure smooth operations and allocation of duties within the kitchen.

Ensure that all orders are fulfilled in a timely manner and to expected standards.

Attend to kitchen-related duties stock- checking and inventory and ordering.

Ensure good hygiene and housekeeping standards within the kitchen.

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Maintain strong relationships with key clients and wholesale buyers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.