Total 5,748 Others level F&B / Tourism / Hospitality job vacancies

The Restaurant Manager is responsible for overseeing all aspects of the restaurant’s operations to ensure smooth daily functions, excellent customer service, profitability, and compliance with health and safety regulations. The role involves managing staff, monitoring performance, controlling costs, and ensuring that both front-of-house and back-of-house operations meet the company’s quality standards.

KEY RESPONSIBILITIES:

Oversee the daily operations of the restaurant, including service, kitchen, and bar areas.

Manage staff scheduling, training, and performance to ensure efficient operations.

Maintain high standards of food quality, service, hygiene, and customer satisfaction.

Monitor inventory levels and coordinate procurement of food, beverages, and supplies.

Ensure compliance with SFA, NEA, and Liquor Licensing regulations.

Handle guest inquiries, feedback, and complaints professionally and effectively.

Implement marketing strategies and promotional activities to drive sales and customer engagement.

Monitor financial performance, control operational costs, and prepare sales and expense reports.

Conduct regular briefings and meetings with staff to ensure alignment on service standards.

Supervise cleanliness, maintenance, and safety within the restaurant premises.

Liaise with vendors, suppliers, and contractors to support restaurant operations.

Ensure compliance with Workplace Safety and Health (WSH) and other relevant statutory requirements.

JOB REQUIREMENTS:

Diploma or Degree in Hospitality Management, Food & Beverage Management, or Business Administration.

Minimum 3–5 years of management experience in F&B or hospitality operations.

Strong leadership and communication skills with the ability to motivate and manage diverse teams.

Good understanding of restaurant operations, food hygiene, and service standards.

Proficient in Microsoft Office and POS systems; knowledge of inventory management preferred.

WSQ Food Hygiene Certificate is mandatory.

Familiar with SFA, Liquor Licensing, and WSH regulations in Singapore.

Strong analytical and organizational skills with attention to detail.

Class 3 Driving Licence (advantage).

4 off days monthly, rest days depend on schedule

Competitive salary 3k and above

Positive and nurturing working environment

Work location: co shop

Duration: permanent

Requirements

Qualifications - diploma or high school diploma

Work experience- at least one year working experience in related fields

Job type- full time

Required languages: English and able to communicate with mandarin speaking customers

Job specialisation- services, personal care

If you have an interest in applying for this role, please WhatsApp me at 98198786 to apply. Only shortlisted candidates will be notified. Priority will be given to Singaporeans

Young hon Lim/ manager

Render private limited

EA licence no 15c7827

EA reg no R1550906

✨ CHEFLAM’S, a premium Sichuan cuisine brand, is launching a new restaurant – new store opening in progress!| Elegant dining environment, stable customer base, friendly team atmosphere

✨ Full-time | 6 days a week | Clear work schedule, standardized management

✨ Monthly salary SGD 3,500–4,500 (depending on experience) + stable career development opportunities + Performance dividends

✨ 10 days annual leave | Sick leave and other benefits as per company policy

✨ Opportunity to lead a team, participate kitchen standardization, and be promoted to higher management positions for outstanding performanceUrgently hiring

✨ CHEFLAM’S, a premium Sichuan cuisine brand, is launching a new restaurant – new store opening in progress!| Elegant dining environment, stable customer base, friendly team atmosphere

✨ Full-time | 6 days a week | Clear work schedule, standardized management

✨ Monthly salary SGD 4,300–5,000 (depending on experience) + stable career development opportunities + Performance dividends

✨ 10 days annual leave | Sick leave and other benefits as per company policy

✨ Opportunity to lead a team, participate kitchen standardization, and be promoted to higher management positions for outstanding performanceUrgently hiring

✨ CHEFLAM’S, a premium Sichuan cuisine brand, is launching a new restaurant – new store opening in progress!| Elegant dining environment, stable customer base, friendly team atmosphere

✨ Full-time | 6 days a week | Clear work schedule, standardized management

✨ Monthly salary SGD 2,800–3,400 (depending on experience) + stable career development opportunities + Performance dividends

✨ 10 days annual leave | Sick leave and other benefits as per company policy

✨ Opportunity to lead a team, participate kitchen standardization, and be promoted to higher management positions for outstanding performanceUrgently hiring

We are a Korean BBQ restaurant. We are not a Halal restaurant.

• Provide warm and friendly customer service
• Take and serve food & beverage orders accurately
• Maintain cleanliness and hygiene standards in the restaurant
• Opening and closing duties
• Work closely with the kitchen and service team to ensure smooth operations
• Positive attitude and strong communication skills
• Willing to work shifts, weekends, and public holidays
• Team player with a customer-first mindset
• Interest in Korean cuisine and culture is a plus
• F&B with more than 5 years of experience
• Understanding Korean Food

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday

Job Scope :

• Support Contracts Manager in project tendering
• Preparation of material take off within the targeted timeline
• Site surveys (if necessary) for preparation of quotations to clients
• Liaise with vendors / suppliers on equipment specifications etc
• Prepare and submission to clients all necessary shop drawings (autocad) for clients approval
• Prepare and submission to clients all necessary catalogues for clients approval
• Update site drawings and assist in preparation of variation orders if any
• Assist in preparation of monthly project progress claims
• Assist in preparation of As-Built Documents
• Attend site meetings if required
• Training will be provided if no experience

Requirements:

• Diploma in electrical engineering or equivalent
• Experience in QS / material take-off in building construction projects would be advantages
• Autocad / BIM software
• Good communication skills

To apply, please click on "Apply Now" or email your most recent resume to benjaminsng@recruitlync.com/ Whatsapp 88868840.

Sng Peng Hon Benjamin (R22106277)

Recruit Lync Pte Ltd (22C1000)

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

F&B Supervisor (Hospitality/F&B) – Singapore

Salary: Up to $42,000 per annum

We are seeking a proactive and service-driven Restaurant Supervisor to oversee daily operations and ensure exceptional dining experiences across our hospitality concepts. This role is ideal for someone hands-on, detail-oriented, and passionate about leading teams while maintaining high service and operational standards.

What you will be doing?

You may be required to perform the following, but not limited to:

• Oversee daily restaurant operations to ensure smooth service and a high-quality guest experience
• Supervise, train, and guide service staff to maintain service standards and consistency
• Coordinate front-of-house operations, including reservations, seating arrangements, and service flow
• Ensure compliance with hygiene, safety, and regulatory requirements
• Handle customer feedback and resolve complaints promptly and professionally
• Support inventory management, stock ordering, and cost control initiatives
• Assist in manpower planning, staff scheduling, and attendance tracking
• Work closely with kitchen and management teams to ensure seamless operations
• Monitor sales performance and support initiatives to drive revenue growth
• Maintain cleanliness, presentation, and overall ambiance of the restaurant
• Support marketing activities, promotions, and in-house events where required
• Prepare operational reports and provide feedback to management

What are we looking for?

• Proven work experience as a Restaurant Supervisor or similar F&B leadership role
• Strong leadership and team management skills
• Excellent customer service and communication abilities
• Ability to work in a fast-paced, high-pressure environment
• Good problem-solving skills and attention to detail
• Basic understanding of inventory, cost control, and operational KPIs
• Flexibility to work shifts, weekends, and public holidays
• Passion for hospitality and delivering exceptional guest experiences

What we offer

• Location: Central
• Work Days: 5 Working Days
• Staff meals, medical benefits and insurance
• Late night transport
• Career progression opportunities within a growing hospitality group

Shortlisted candidate will be contacted for an in-person interview.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

The HSE Manager is responsible for overseeing all Health, Safety, and Environmental (HSE) functions across cafeteria and catering operations, ensuring full compliance with regulatory requirements, client standards, and internal policies. This role drives a proactive safety culture, ensuring that all operations are conducted in a safe, hygienic, and compliant manner.

Working closely with the Operations Manager and HR, the HSE Manager ensures alignment across EHSS, food safety, and audit requirements, while providing governance, monitoring, and continuous improvement in all HSE-related areas. The role also supports audit readiness, incident management, and implementation of safety systems across all sites.

Responsibilities

1. HSE Governance & Compliance

●     Lead and oversee all HSE-related functions across cafeteria and catering operations.

●     Ensure compliance with applicable regulations (e.g., SFA, NEA, MOM) and client EHSS standards including ECC (Environmental Control Coordinator) Program.

●     Maintain and enforce company HSE policies, procedures, and risk management frameworks.

●     Ensure alignment with food safety management systems (e.g., ISO 22000) and hygiene standards

●     Develop, implement, and review allergen management programs, including segregation, labeling, training, and communication

2. Audit & Certification Management

●     Lead preparation and coordination for EHSS, food safety, and internal/external audits.

●     Maintain all HSE-related documentation including risk assessments, safety procedures, and compliance records.

●     Ensure timely closure of audit findings, corrective actions, and continuous improvement initiatives.

●     Own Management System Functions and support certification requirements (e.g., bizSAFE, ISO standards, Responsible Business Alliance) and maintain audit readiness at all times.

3. Risk Assessment & Control

●     Conduct regular risk assessments for all operational activities, including kitchen operations, equipment use, and service areas.

●     Identify potential hazards and implement preventive and corrective control measures.

●     Review and update risk assessment documents and safe work procedures regularly.

4. Incident Management &Investigation

●     Lead reporting, investigation, and documentation of incidents, accidents, and near-misses.

●     Conduct root cause analysis and implement corrective and preventive actions.

●     Ensure timely reporting to management and relevant authorities where required.

5. Training & Safety Culture

●     Develop and implement HSE training programs for all staff, including onboarding and refresher training.

●     Conduct toolbox meetings, safety briefings, and awareness campaigns.

●     Promote a strong safety culture and ensure staff compliance with safety and hygiene practices.

6. Workplace Safety & Hygiene Oversight

●     Ensure proper implementation of hygiene practices, food handling procedures, and sanitation standards.

●     Monitor cleanliness of kitchen, service, and dining areas through regular inspections.

●     Ensure proper use of PPE, equipment safety, and compliance with workplace safety protocols.

7. Business Continuity & Emergency Preparedness

●     Support development and implementation of Business Continuity Plans (BCP) and emergency response procedures.

●     Ensure readiness for emergency scenarios such as fire, power failure, or public health incidents.

●     Conduct drills and ensure staff are trained in emergency response protocols

8. Collaboration & Advisory Role

●     Work closely with Operations Manager on operational safety and compliance implementation.

●     Collaborate with HR on workforce-related compliance requirements and training.

●     Provide guidance and advisory support on HSE matters across all departments.

Requirements

●     Minimum 5 years of experience in HSE, food safety, or workplace safety roles within F&B or similar industries.

●     Strong knowledge of Singapore regulatory requirements (SFA, NEA, MOM).

●     Experience in audit management, risk assessment, and incident investigation.

●     Relevant certifications (e.g., bizSAFE Level 3, ISO 22000, Food Safety certifications) preferred.

●     Strong analytical, documentation, and communication skills.

Key Competencies

●     HSE Governance & Compliance

●     Risk Assessment & Control

●     Audit & Certification Management

●     Incident Investigation &Reporting

●     Training & Safety Culture Development

●     Cross-Functional Collaboration

About Us:

At Fit Island, we are dedicated to promoting a healthy and active lifestyle for our members. We believe that a balanced diet is an essential part of achieving wellness, which is why we are excited to introduce a new culinary team member to create healthy Mediterranean-inspired dishes for our club members. We are seeking a passionate and skilled Chef de Partie who shares our commitment to health and nutrition.

Responsibilities:

As a Chef de Partie at Fit Island, your role will be integral in our mission to provide wholesome and delicious dining options. Your responsibilities will include:

1. Food Preparation: Meticulously preparing and cooking dishes using fresh and nutritious ingredients, while adhering to dietary guidelines.
2. Quality Control: Ensuring that all dishes are prepared to the highest standards in terms of taste, presentation, and nutritional value.
3. Station Management: Overseeing and maintaining a specific section within the kitchen to ensure efficient service.
4. Kitchen Hygiene: Maintaining a clean and organized kitchen while strictly adhering to food safety and hygiene standards.

Qualifications:

• Proven experience as a Chef de Partie, with a passion for creating healthy Mediterranean-inspired dishes.
• Culinary degree or relevant certification is a plus but not mandatory.
• Exceptional communication and teamwork skills.
• Ability to work in a fast-paced environment while maintaining a high level of attention to detail.
• A positive can-do attitude, dedication to culinary excellence, and a desire to learn and grow.

What We Offer:

• Competitive salary commensurate with experience.
• A supportive and dynamic work environment.
• Opportunities for professional growth and development.
• 5 days work week.

How to Apply:

If you are a passionate and creative Chef de Partie with a commitment to creating healthy and flavorful Mediterranean-inspired dishes, we encourage you to apply.

Join us in our mission to support the well-being of our members through nutritious and delicious cuisine. We look forward to welcoming a new culinary talent to our team at Fit Island.

Key Responsibilities and Duties

• Culinary Excellence: Preparing, seasoning, and cooking high-quality dishes, including sauces, soups, and entrees, while ensuring consistent presentation.
• Kitchen Management: Supervising kitchen staff, including line cooks and prep cooks, and delegating tasks during service.
• Inventory & Purchasing: Ordering, receiving, and inspecting food supplies and kitchen equipment.
• Safety & Sanitation: Enforcing strict food safety, health regulations, and cleanliness standards, such as HACCP. 

Required Skills and Qualifications

• Culinary Expertise: Strong knowledge of cooking techniques, flavor combinations, and knife skills.
• Leadership: Experience leading a team, training junior staff, and maintaining a calm demeanor under pressure.
• Operational Knowledge: Understanding of food safety regulations, inventory control, and kitchen equipment maintenance

WORKING LOCATION -BUKIT TIMAH

TALENT LINK SOLUTION – (23C1962)

PATRICK POH

Reg No - R1107847

Industry: Manufacturing
Location: Tampines

Responsibilities

• Manage end-to-end monthly payroll processing, ensuring accuracy and timely salary disbursement.
• Administer tax clearance (IR21) and ensure compliance with local statutory requirements and MOM regulations.
• Support annual salary reviews, bonus exercises, and compensation benchmarking activities.
• Oversee employee benefits administration, including medical insurance, leave management, and claims processing.
• Handle employee enquiries related to payroll, compensation, benefits, CPF, and tax matters.
• Maintain accurate and up-to-date HR and payroll records in HRIS systems.
• Support onboarding and offboarding processes related to payroll, benefits, and final payments.
• Prepare HR metrics, payroll reports, and perform data analysis to support management decision-making.
• Assist in internal and external audits, including statutory reporting and compliance documentation.

Requirement:

• Diploma or Degree in Human Resources, Business Administration, or related discipline.
• 3–5 years of relevant HR experience, with strong exposure to payroll and compensation & benefits.
• Hands-on experience with payroll systems (experience with local payroll software will be advantageous).
• Proficient in Microsoft Excel (e.g., Pivot Tables, VLOOKUP, data analysis functions).
• Good understanding of Singapore Employment Act, CPF regulations, and statutory compliance requirements.
• Meticulous, dependable, and able to handle confidential information with professionalism.
• Strong communication skills and ability to interact with employees across different levels.
  

Interested candidates please apply online or send your latest CV to alex.fong@AlwaysHired.com.sg

AlwaysHired Pte Ltd

Reg No: R1549345

EA: 24C2293

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