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

Job Responsibilities

· Manage and oversee the entire restaurant operation

· Deliver superior guest services

· Ensuring guest satisfaction and revenue growth for restaurant

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts and arrange the part timer worker

· Manage and lead staff

· Control costs and minimize waste

· Nurture a positive working environment

Job Requirement are:

· You are required to work on compulsory split shifts

· You are required to work 6 days per week.

· Flexible weekly off according to business needs

· Willing to work long hours as per the business requirement

· You are required to work compulsory on weekends and public holidays.

· Supervising the floor during meal periods to ensure that all standards and steps of service are met through all guests interactions.

· You are required to open the restaurant and close the restaurant

· Daily Breakfast set up, as we are located inside the hotel

· Good command over written and spoken English

· Responding to guest review on social media and other digital platforms

· Strictly following all the local requirements of SFA

Job Responsibilities

· Manage and oversee the entire restaurant operation

· Deliver superior guest services

· Ensuring guest satisfaction and revenue growth for restaurant

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts and arrange the part timer worker

· Manage and lead staff

· Control costs and minimize waste

· Nurture a positive working environment

Job Requirement are:

· You are required to work on compulsory split shifts

· You are required to work 6 days per week.

· Flexible weekly off according to business needs

· Willing to work long hours as per the business requirement

· You are required to work compulsory on weekends and public holidays.

· Supervising the floor during meal periods to ensure that all standards and steps of service are met through all guests interactions.

· You are required to open the restaurant and close the restaurant

· Daily Breakfast set up,

· Good command over written and spoken English

· Responding to guest review on social media and other digital platforms

· Strictly following all the local requirements of SFA

JOB SUMMARY

Ensuring the quality, consistency and production of areas of responsibility in the kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with a team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains a team to improve results.

Education and Experience

• 3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 8 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Supervises the preparation and production of all hot or cold food items for a Breakfast and ala-carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet & catering services).
• Produces production prep list.
• Assists in developing daily and seasonal menu items.
• Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).
• Assists in estimating daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures employees are cross-trained to support successful daily operations.

Establishing and Maintaining Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

JOB SUMMARY

Ensuring the quality, consistency and production of areas of responsibility in the kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with a team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains a team to improve results.

Responsibilities

• Supervises the preparation and production of all hot or cold food items for a Breakfast and ala-carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet & catering services).
• Produces production prep list.
• Assists in developing daily and seasonal menu items.
• Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).
• Assists in estimating daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures employees are cross-trained to support successful daily operations.

Establishing and Maintaining Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Job Description:

• Oversee and manage the efficient running and profitability of the outlet in line with the branch standards, while meeting the employee, company’s and customers’ expectations.
• Assist the manager to supervise the effective control of food & beverages, inventory and labour cost to ensure that the operational expenditures stay within the budget.
• Plan, coordinate, review and control production activities in order to ensure that workplace safety.
• Possesses positive attitude, proactiveness, common sense and good teamwork.
• Serve customers.
• Take cashier

Job Requirements:

• At least 3 Year(s) of working experience in the related field and industry.
• Long hours of standing during the working shift.
• Polite manner, energetic, cheerful, and hardworking.
• Self-discipline and self-motivated and enjoys interacting with people and serving customers.
• Long standing during the working hour is required.

Job Summary

The Sous Chef serves as the second-in-command in our kitchen, acting as the bridge between the Head Chef’s vision and the line’s execution. In a KTV Live House environment, speed and presentation are paramount. You will be responsible for supervising the kitchen during peak late-night hours, ensuring that high-volume orders for private suites and the main floor are delivered with consistent quality. This is a "hands-on" leadership role that requires culinary finesse and the ability to command a team in a high-energy, loud-volume atmosphere.

Key Responsibilities

1. Culinary Execution & Quality Control

• Line Leadership: Lead the kitchen line during service, ensuring all dishes meet established recipes, portion sizes, and plating standards.

• Prep Management: Oversee daily mise-en-place to ensure the kitchen is fully stocked for high-volume night shifts.

• Expediting: Act as the "anchor" between the front-of-house (FOH) servers and the kitchen, managing ticket flow to minimize wait times for KTV rooms.

2. Team Supervision & Training

• Staff Mentorship: Train line cooks and kitchen assistants on cooking techniques, equipment safety, and sanitation.

• Performance Oversight: Monitor staff productivity and ensure all BOH employees adhere to the venue’s code of conduct and uniform standards.

• Scheduling Assistance: Support the Head Chef in creating rosters that account for concert nights and special event surges.

3. Inventory & Administrative Support

• Ordering: Assist in daily and weekly inventory counts; place orders with approved vendors in the Head Chef’s absence.

• Cost Management: Monitor food waste and help implement strategies to maintain food cost ($FC$) targets.

• Health & Safety: Maintain a "gold standard" of cleanliness, ensuring the kitchen is always ready for health inspections and complies with protocols.

Ad Hoc Tasks

The nature of a Live House requires a Sous Chef who is adaptable and ready to step outside the kitchen door:

• Menu Development Support: Creating "Specials of the Month" or limited-time snacks tailored to specific touring artists or music genres.

• Technical Troubleshooting: Basic maintenance of kitchen equipment or coordinating with the venue’s facilities team during late-night breakdowns.

• Emergency FOH Support: Assisting with food delivery or "room checks" during extreme peak periods to ensure guest satisfaction.

• VVIP Service: Personally overseeing or preparing delicate food platters for high-profile talent or "high-roller" KTV suite guests.
  

  All other ad hoc tasks assigned

Job Title: Food & Beverage (F&B) Executive

Job Summary
The F&B Executive is responsible for overseeing daily food and beverage operations, ensuring excellent customer service, maintaining quality standards, and supporting business growth. This role involves coordinating with kitchen and service teams, managing inventory, and ensuring compliance with hygiene and safety regulations.

Key Responsibilities

• Oversee daily operations of the restaurant, café, or F&B outlet
• Ensure high standards of food quality, presentation, and customer service
• Supervise and support service staff (waiters, baristas, kitchen crew)
• Handle customer feedback, complaints, and service recovery
• Monitor stock levels and coordinate ordering of supplies
• Maintain inventory control and minimize wastage
• Ensure compliance with food safety and hygiene standards (e.g., SFA regulations)
• Assist in menu planning, promotions, and seasonal offerings
• Track sales performance and prepare basic reports
• Coordinate staff scheduling and manpower planning
• Train new staff and ensure service standards are met

Requirements

• Diploma or Degree in Hospitality, F&B Management, or related field
• 1-3 years of experience in F&B or hospitality industry
• Strong leadership and communication skills
• Good customer service and problem-solving abilities
• Ability to work in a fast-paced environment and handle pressure
• Basic knowledge of inventory systems and POS systems
• Willingness to work shifts, weekends, and public holidays

Job Description

• Handle daily cashiering duties (cash, NETS, credit cards, PayNow, etc.)
• Ensure all transactions are processed accurately and recorded in the system
• Provide friendly and professional customer service
• Assist customers with basic enquiries regarding menu items, pricing, and promotions
• Process payments, issue receipts, and provide correct change
• Support order-taking and basic front-of-house service when required
• Maintain cleanliness and organization of the cashier counter
• Perform daily cash reconciliation and ensure balance accuracy
• Assist in overall restaurant operations as part of the team
• Comply with company policies and Singapore food safety & hygiene standards

Requirements

• Minimum secondary school education or equivalent
• Prior experience in F&B or retail cashiering is preferred (training provided for no experience)
• Basic English communication skills (Mandarin is an advantage)
• Honest, responsible, and detail-oriented
• Good communication and customer service skills
• Able to work on shifts, including weekends and public holidays
• Able to work in a fast-paced environment

Job Purpose

The Chef De Partie ensures smooth running services and a high standard of production by managing his/her section, works autonomously to produce dishes in compliance with cooking instructions. He/she supervises cooks and leading Cooks, ensuring all culinary standards as set by the hotel and regulated by local authorities are observed by the culinary team in their sections. He/she is responsible for the organization, coordination, and service for one area of the kitchen.

Operations

• Produces and presents the dishes for the section in line with the cooking instructions and processes defined

by the hotel and brand

• Ensure personal cleanliness and proper deportment of all team members

• Ensures that dishes are well presented, of a high standard and at the right temperature

• Prepare and ensures availability of mis en place as required

• Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests

• Work closely with Executive Steward in maintaining the cleanliness of the kitchen areas

• Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Chef De Cuisine

Knowledge and Experience
• Minimum 2 years of relevant experience in a similar capacity

• Basic food hygiene certification required

• Basic reading, writing and oral proficiency in English language

SUMMARY

The candidate will act as the Ambassador and Representative of the Brand. Responsible to drive personalized services, coordinate and seamlessly organize high standards of guest services for VIP guests, serving as role model, anticipating guests’ needs creating emotional connections and actively working to uphold The Fullerton’s brand standards at the highest level.

Responsible to contribute to hotel’s quality improvement programs to meet the hotel’s vision, mission, and service quality standards.

Address consistency, Guest Experiences, Forbes Standards, AMEX FHR, Preferred Hotels & Resorts loyalty program in achieving excellent service quality in all areas.

The role reports directly to the Director of Service Quality.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Uphold Forbes 5-Star standards in all guest interactions
• Work closely with the Guest Recognition Team to meet and greet daily VIPs and to establish contact for VIPs to reach out for any assistance required during the stay.
• Build rapport and create meaningful, memorable interactions when floating around lobby, restaurants outlets and public spaces.
• Seek feedback while walking through public areas and doing lobby presence, taking the opportunity to measure guest satisfaction and where the business is coming from, with the aim to uncover opportunities for additional businesses through emotion connections built.
• Inspects accommodations, venues, amenities, welcome notes/ cards for VIPs and randomly for first time guests, meeting and greeting them on arrival and departure, on behalf of the management, aiming to foster ties for future returning business.
• Ensure all guest-facing areas and touchpoints meet luxury Forbes standards
• Coordinates actions to address trends in guest needs and feedback collected via social media, comment cards, online post stay surveys and any other feedback channel, ensuring the teams proactively and genuinely welcome feedback during their stay through channels such as courtesy calls, as well as check-out.
• Ensures a consistent high standard of personalized guest stay program is in place, including pre-arrival care programs to ensure an immaculate product is offered to customers across all areas of the entire precinct.
• Liaise with housekeeping, front office, F&B, and other departments, ensuring guest requests are communicated and executed efficiently.
• To undertake any other tasks that may be assigned from time to time.

Requirements

• Diploma or degree in Hospitality, Tourism or related field is preferred
• A minimum of 2 years’ experience in guest services and engagement
• Prior experience in luxury hotels or high-end customer service
• Knowledge of Forbes standards is a strong advantage

Job Title: Restaurant Supervisor

Responsibilities

• Supervise daily restaurant operations
• Lead and manage service staff
• Ensure service quality and customer satisfaction
• Handle customer feedback and issues
• Monitor staff scheduling and performance
• Ensure cleanliness, hygiene, and safety standards
• Assist in service during peak hours
• Perform other assigned duties

Requirements

• Min. 2–3 years F&B supervisory experience
• Strong leadership and communication skills
• Customer-focused with good service attitude
• Able to work shifts, weekends, and Public Holidays
• Able to work in a fast-paced environment
• Team player with positive attitude

Our Client

Our client is a well-established food ingredients and seasoning manufacturer headquartered in Germany, with a strong and growing presence across Asia.

They specialise in functional food ingredients and savoury solutions, serving industrial food manufacturers across meat processing and QSR segments.

Your Role

Reporting directly to the Managing Director, this is a high-visibility regional role responsible for driving commercial growth and managing key accounts across Asia (excluding China).

This role is particularly suited for candidates with experience in B2B food ingredients (preferably functional ingredients or blends), who are accustomed to travelling across APAC markets to engage directly with customers, distributors and partners.

Key Responsibilities

• Develop and execute regional sales strategies to drive sustainable and profitable growth across APAC markets.
• Manage and grow key B2B accounts, particularly within meat processing, savoury and industrial food manufacturing segments.
• Drive new business development through solution-based selling, working closely with customers to understand formulation and application needs.
• Build and strengthen relationships with regional distributors and channel partners to expand market reach.
• Engage directly with customers across Asia through regular business travel, including product presentations, trials and commercial discussions.
• Lead pricing negotiations and margin optimisation, ensuring commercial sustainability.
• Identify market trends, customer needs and competitive insights to support strategic decision-making.
• Collaborate closely with R&D, application and technical teams to support product development, trials and customised solutions.
• Provide structured sales forecasts, pipeline updates and performance reporting to senior management.

This role requires regular travel (approximately 50–60%) within Asia (except China).

Your Profile

• 5–8+ years of B2B sales experience within food ingredients, with preference for functional ingredients, blends, seasoning systems or value-added solutions.
• Proven experience in solution selling to industrial food manufacturers (e.g. meat processors, QSR suppliers, food production companies).
• Strong exposure to APAC markets, with hands-on experience engaging customers across multiple countries.
• Willingness and ability to travel frequently (50–60%) across Asia for customer meetings, business development and relationship management.
• Demonstrated track record in managing key accounts and regional distributors.
• Strong commercial acumen in pricing, negotiation and margin management.
• Ability to operate effectively in a regional, matrix organisation, engaging stakeholders across functions and geographies.
• Background in Food Science, Nutrition or related disciplines would be advantageous.

Service Captain / Crew 

• Salary: $2,500-$3,300
• Monday - Sunday | 5.5 Days/week | 44 hours shift
•  Based on Roster | Split Shift
•  Location: Bukit Timah

Job Descriptions:

• Greet customers and seat them at their respective seats
• Taking orders ensuring items are served in a timely professional manner
• Proactively attend to the requests of customers Other ad hoc duties Job

Requirements:

• Min 1 year F&B working experience, preferably in a restaurant setting. Preferably with food hygiene cert

Ho Ming Jie (Edmund) Reg No: R1987094

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Responsibilities:

• Prepare and cook food according to company standards
• Ensure food quality, hygiene, and safety at all times
• Assist in food preparation and kitchen operations
• Maintain cleanliness of kitchen and workstations
• Monitor stock and report shortages when needed

Job Requirements:

• Relevant experience in cooking or kitchen operations
• Knowledge of food hygiene and safety standards
• Able to work in a fast-paced environment
• Willing to work shifts, weekends, and public holidays if required

Job Responsibilities:

• Provide excellent customer service to the patients
• Serving of food and drinks to patients and clearing it once patients have finished their meals
• Checking food served against patient meal orders
• Assist in inventory management

Qualification:

• Min N Level

All qualified applicants, please click “ APPLY NOW”

Or you may send in your resume to:

Whatsapp: https://wa.me/+6597430026

Email : kimlow@recruitexpress.com.sg

Kimmy Low Yi Ting (Kim) | CEI Registration Number: R23112122

Recruit Express Pte Ltd Company Reg. No. 199601303W | EA LICENCE Number: 99C4599