Total 5,738 Others level F&B / Tourism / Hospitality job vacancies

Job Summary

The Waiter Supervisor is the tactical lead on the floor, ensuring that service is as seamless and rhythmic as the music on stage. In a Live House, service happens across two fronts: the high-energy main floor and the high-touch private VIP suites. You will be responsible for coordinating the waitstaff, managing guest flow, and upholding premium service standards during high-decibel, high-volume shifts. You are the "problem-solver" who ensures that every drink is cold, every order is accurate, and every guest feels like a rockstar.

Key Responsibilities

1. Service Leadership & Supervision

• Floor Coordination: Direct the waitstaff and runners, assigning sections for both the main live hall and the private rooms.

• Service Standards: Monitor "table touches" and service speed to ensure guests are never waiting for refills or assistance.

• Briefings: Conduct pre-shift meetings to communicate set times, VIP arrivals, menu specials, and potential "sold-out" items.

2. Guest Experience & Conflict Resolution

• VIP Management: Personally oversee service for VVIP tables and private suites, ensuring personalized attention for high-spending clients.

• Issue De-escalation: Handle guest complaints or order errors with grace and speed, ensuring a positive resolution before the guest leaves.

• Ambiance Control: Monitor lighting levels, room temperatures, and cleanliness in the suites to maintain the venue's premium atmosphere.

3. Operational Efficiency

• POS Oversight: Assist staff with complex transactions, voids, and split bills; ensure all "open tabs" are closed out accurately at the end of the night.

• Upselling: Motivate the team to hit nightly sales targets through strategic upselling of premium bottles and snack platters.

• Compliance: Enforce strict age-verification (ID) policies and monitor alcohol consumption to ensure guest safety and legal compliance.

Ad Hoc Tasks

In a Live House environment, roles often blur during the "peak" of a show. You may be required to:

• Crowd Flow Assistance: Help the security team manage bottle-necks at the entrance or near the stage during headliner transitions.

• Technical "First-Aid": Perform basic troubleshooting for tablets or microphones if the AV team is occupied.

• Emergency Bar Support: Step behind the bar to assist with glassware or simple drink service if the floor is steady but the bar is slammed.

• Artist Liaison Support: Deliver hospitality riders or specific food orders to the backstage/green room area for performing talent.
  

  All other ad hoc tasks assigned.

BASIC FUNCTION

• Supporting management team in delivering successful operations, achieving the hotel objectives and improving revenue profitability.
• Supervise duties for all Front Office associates.
• Ensure all associates provide excellent customer service at all times, and to make sure that customers are satisfied with the products or services the organization offers, and to deal with customer feedbacks.
• Accountable full responsibility for the entire hotel operations including Rooms, F&B and Security management in the absence of the General Manager and all other Senior Managers of the hotel.

DUTIES & RESPONSIBILITIES

Daily

• Responsible for all activities of the Front Office as well as other hotel activities relating to the effective and efficient operations and day-to-day running of the hotel.
• Familiarize with all room situations of the hotel and competitors, all room types and rates, promotions and new package plans.
• Awareness and monitoring closely of room situation, expected occupancy, VIP arrivals, forecast, promotions, banquet and conference events.
• Ensures accurate room assignment for VIP arrivals and/or any special arrangements.
• Conduct room inspections for VIP arrivals. Look out for defects and makes necessary reports to the respective departments.
• Checks on the event board for the day to ensure all signage of events are correctly displayed.
• Ensures proper log of all incidents pertaining to the hotel on daily basis for Management reporting with appropriate details and take necessary actions to avoid future recurrence.
• Assisting associates at the Front Desk/Bell Counter or any other areas/sections of the hotel whenever required.
• Check and supervise all Front Office associates on tasks that have been assigned to them and accord guidance whenever required.
• Authorize the acceptance of cheques, cash advance, rebates and refunds on the basis of procedures established.
• Check on housekeeping discrepancies (skip/sleep) reports and physically inspect or verify the discrepant status and execute necessary actions or follow-up.
• Co-ordinate closely with Security associates in the investigation of any irregular activities during the period of duty.
• Must possess confident caliber to handle emergencies and crisis situation.
• Withhold confidential information from the press or public with an aim to preserve and protect the Hotel’s image and reputation after any occurrence of crisis. Ensures all questions from the press are politely and tactfully directed to the Marcom Manager.
• Maintain and ensures cleanliness and orderliness at the Front Desk and all areas of the lobby and public areas. Initiates corrective actions deemed necessary.
• Attends to all guests’ inquiries, feedback and compliments and attend to guests’ need promptly, efficiently and in a professional manner.
• Review Front Office policies and procedures and emergency action plans with the Assistant Front Office Manager/Senior Duty Managers to ensure contents are kept current and up to date.
• Handing over swiftly any outstanding items and issues encountered or anticipated to the next Duty Manager by clearly documenting them in the Duty Manager’s Logbook when necessary.
• Conduct daily briefing and brainstorm to all associates.
• Perform other duties that assigned by the Management.
• Weekly - Assign and approve duty roster for all Front Office associates.
• Monthly - Attend monthly Front Office meeting and provide solution and open discussion during day-to-day operation.
• Yearly - Ensure Hotel Vision, Mission and Core Value are met and executed accordingly. Guide associates who in doubt.

Job Requirements:

• Diploma or Degree in Hospitality, Hotel Management, or related field

• Minimum of 2–3 years of Front Office experience; candidates with experience as a Senior Front Office Executive ready to take on Duty Manager responsibilities are encouraged to apply

Skills & Competencies:

• Strong leadership and supervisory skills; able to guide and motivate Front Office associates

• Excellent customer service orientation, with the ability to handle guest complaints and feedback professionally

• Strong operational knowledge of hotel functions including Rooms, F&B, Security, and overall hotel operations

• Ability to manage multiple tasks and responsibilities efficiently in a fast-paced environment

• Good problem-solving, decision-making, and crisis management skills

• Attention to detail and ability to maintain high standards of cleanliness, orderliness, and operational efficiency

• Effective communication and interpersonal skills to liaise with team members, guests, and management

• Awareness of occupational health, safety, and emergency procedures

Additional Requirements:

• Confident and composed when handling emergencies or unexpected situations

• Able to work shifts, weekends, and public holidays

• Demonstrates professionalism, integrity, and the ability to maintain confidentiality

• Strong initiative and willingness to take responsibility for hotel operations in the absence of senior management

Job Description

• Oversee overall quality and safety of food products at Central Kitchen
• Ensure that food products meet standards set by company and regulatory bodies
• Develop and review quality and safety policies
• Conduct and manage regular inspections and audits
• To maintain and improve existing quality control procedures
• Conduct investigations on customers’ feedback
• Validate that all products were made in compliance with established QA protocol
• Ensure that standard operating procedures are adhered to
• Monitor quality standards of products
• Ensure that all activities conform to HACCP & AVA/NEA guidelines
• Supervise and oversee all quality assurance matters
• Product and process development
• Assist in all areas of R&D, product and process development, food tasting

Job Requirements

• Minimum Degree in Food Science & Technology or related field
• Preferably 5 years of working experience in the QA field (inspection, central kitchen or manufacturing background) in the F&B industry
• Able to write and converse well in both English & Mandarin due to operational needs to communicate with mandarin-speaking clients
• Highly motivated, meticulous and takes initiative

To submit your application, please apply online apply@rn-care.com or call +(65) 6514 9838 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

• Assist in implementation and management of food safety (HACCP & ISO 22000) & quality assurance programmes in Central Kitchen & outlets (local & overseas)
• Training of staff in Standard Operating Procedures (SOPs), food hygiene and food handling techniques
• Assist in QA testing programme and new product development
• Conduct regular inspections • Conduct investigations on customers’, outlets’ and Central Kitchen’s feedback
• Ensure all SOPs are adhered to at Central Kitchen & outlets
• Liaise with vendors/contractors on maintenance matters pertaining to food safety/QA issues

Job Requirements

• Minimum Diploma in Food Science & Technology or related field
• Preferably 3 years of working experience in the QA field (inspection, central kitchen or manufacturing background) in the F&B industry
• Able to write and converse well in both English & Mandarin due to operational needs to communicate with mandarin-speaking clients
• Highly motivated, meticulous and takes initiative

To submit your application, please apply online apply@rn-care.com or call +(65) 6514 9838 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

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 ANDRESPONSIBILITIES 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.
  
  EDUCATION and/or EXPERIENCE

• Diploma or degree in Hospitality, Tourism,or related field (preferred)
• Prior experience in luxury hotels orhigh-end customer service
• Knowledge of Forbes standards is a strongadvantage
• Multilingual ability is often preferred

Seven Grains Pte Ltd is seeking a passionate and strategic Beverage Director to lead and elevate beverage operations starting with its flagship restaurant, TANOKE, with plans to expand across future Japanese dining concepts under the group. This role oversees the full spectrum of beverage development – from conceptualisation to execution, staff training, guest events, and strategic partnerships.

Key Responsibilities:

Beverage Programme & Innovation

• Lead the curation, development, and costing of sake, spirits, and cocktail menus across all outlets.
• Introduce seasonal beverage highlights and pairing menus aligned with restaurant concepts.
• Ensure high standards of quality, consistency, and profitability in beverage offerings.

Sake & Spirits Education

• Conduct regular staff training sessions, for sake and Japanese spirits.
• Organise and host customer-facing sake tastings, workshops, and pairing events.
• Serve as the in-house sake sommelier and represent the brand in relevant industry events.

Operational Leadership

• Collaborate with Directors, General Manager and Service Team to implement SOPs across outlets.
• Collaborate with internal/external Beverage Consultants, Brewery Owners, Suppliers & Distributors to organise events.
• Oversee inventory management, procurement, and supplier relationships for beverage categories.
• Monitor beverage costs, wastage, and sales performance to meet group KPIs.

Event & Brand Partnership

• Plan and execute group-wide beverage events, including brand collaborations and seasonal campaigns.
• Liaise with importers, breweries, and distributors for sponsorship and marketing support.

Compliance & Licensing

• Ensure all beverage operations comply with local licensing and regulatory requirements.
• Keep abreast of industry trends and innovations in the alcoholic and non-alcoholic beverage scene.

Requirements:

Experience & Skills

• Minimum 5 years of experience in beverage management, with at least 2 years in a multi-outlet or group role.
• Deep knowledge of sake and Japanese spirits; certification (e.g. SSA, WSET, Kikisake-shi) preferred.
• Proven track record in menu creation, cost control, and staff development.
• Experience in event planning and guest engagement through workshops or pairing dinners.

Personality & Attributes

• Passionate advocate for Japanese culture and beverage craftsmanship.
• Strong leadership, communication, and organisational skills.
• Ability to work across teams and brands in a fast-paced, evolving environment.
• Highly motivated, hands-on, and customer-focused.

Order supplies to stock inventory appropriately.

Verify and endorse all incoming products & raw materials.

Help in the preparation and design of all food and drinks menus.

Produce high quality plated both design and taste-wise.

Assist in preparation, washing, peeling, chopping, and cutting all food ingredients.

Ensuring the food preparation areas are clean and hygienic.

Comply with and enforce sanitation regulations and safety standards.

Resourcefully solve any issues that arise and seize control of any problematic situation.

Monitor portion control to meet requests and minimize waste.

Maintain a positive and professional approach with customers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Roles & Responsibilities

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 Summary

Collaborate effectively with staff at all levels in a dynamic restaurant environment. Communicate with customers in Mandarin, English, or Malay. Manage sales, purchasing, daily closing, duty rosters, off-day scheduling, and monthly P&L reporting independently while multitasking.

Responsibilities

• Collaborate with staff across all levels to ensure smooth daily restaurant operations in a dynamic environment
• Communicate with customers in Mandarin, English, or Malay to address inquiries and provide service
• Manage sales transactions and purchasing activities to maintain inventory and meet business needs
• Perform daily closing procedures accurately to reconcile sales and cash flow
• Develop and maintain duty rosters and schedule off-days to optimize staff coverage
• Prepare and report monthly profit and loss statements to support financial oversight
• Work independently and manage multiple tasks efficiently to meet operational demands

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

Job Description:

• Work closely with the Residence Manager and provide courteous services to guests. Respond efficiently and tactfully to guests’ complaints, requests and inquiries.
• Provide courteous and efficient service, striving to fulfill each guests’ request whenever possible. Ensure all telephone calls are promptly handled within three rings.
• Handle cashiering functions and adhere to the residence’s Standard Policies & Procedures.
• Maintain good guest relations with in-house guests at all times. Project a courteous and hospitable attitude.
• Take ownership of problems and promptly handle guest complaints according to established procedures. Report to the supervisor for further follow-up when necessary. Write glitch reports when required.
• Ensure guest room security, emergency, and fire procedures are followed. Encourage the use of Safe Deposit boxes (El-Safe) and adhere to policies & procedures for their use.
• Be familiar with SR facilities, functions, major city attractions and events. Provide guests with accurate information as requested. Maintain a professional and courteous working relationship with all hotel personnel, ensuring effective communication.
• Maintain a well-groomed appearance and a tidy work area. Keep personal grooming at the highest standard.
• Perform any other duties assigned by supervisors, carrying them out diligently and professionally.

Job Requirements:

• O-Level or equivalent
• Willing to perform rotating shifts
• Positive attitude with outgoing personality and good communication skills
• Experience in hospitality and knowledge of HMS will be advantageous

This position is responsible for assisting in the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Assist in operations to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Why Join Us?

Snow Village is a fast-growing leader in F&B refrigeration and custom stainless steel solutions. We don’t just sell products; we build the kitchens that power Singapore’s F&B scene. With a 50% deposit model and high-value project sizes (averaging $20k–$60k+), your earning potential here is uncapped. We are looking for a closer—someone who thrives on winning contracts and building a legacy.

The Mission (Job Responsibilities)

As our Sales Manager, you aren't just managing accounts; you are the face of our expansion.

Drive Revenue: Identify and close high-value projects with F&B groups, central kitchens, and new cafe openings.

Consultative Selling: Use your technical expertise to recommend custom-fabricated solutions (Stainless Steel, specialized refrigeration, etc.) that solve client problems.

Lead the Cycle: Manage the full sales journey from initial lead generation and site measurements to contract signing and final payment collection.

Relationship Management: Act as the "Trusted Advisor" to business owners, ensuring Snow Village is their first call for every new outlet.

Market Strategy: Analyze F&B trends in Singapore to stay ahead of competitors and capture new niche markets.

Who We Are Looking For (Requirements)

The Networker: You have at least 3-5 years of experience in B2B sales, ideally within the F&B equipment, construction, or hospitality supply industry.

The Closer: Proven track record of hitting and exceeding sales targets. You know how to handle objections and close deals professionally.

Technical Savvy: Ability to understand technical drawings/specifications for customized equipment.

Self-Starter: You don’t wait for leads; you go out and create them.

Language: Fluency in English and Mandarin is preferred to communicate effectively with our diverse pool of business owners and fabrication teams.

What’s In It For You?

Competitive Base: A solid monthly salary that rewards your experience.

Aggressive Commission: One of the most attractive commission structures in the industry—the more you close, the more you earn. No "ceiling" on your success.

Career Growth: As we expand, you will have the opportunity to build and lead your own sales team.

Product Pride: Sell high-quality, customized equipment that you can be proud to see in famous kitchens across Singapore

1. Supervision of Daily Operations:Oversee the day-to-day operations of the restaurant, including opening and closing procedures.
   Ensure that all areas of the restaurant (dining, kitchen, bar if applicable) are properly staffed and functioning smoothly.
   
2. Customer Service:Maintain high standards of customer service and hospitality.
   Handle customer inquiries, complaints, and feedback in a professional and efficient manner.
   
3. Staff Management:Supervise and coordinate the activities of restaurant staff, including servers, hosts/hostesses, and bartenders.
   Provide training and development opportunities to staff to enhance their skills and knowledge.
   
4. Scheduling and Shift Planning:Create and manage staff schedules to ensure adequate coverage during all shifts.
   Monitor and adjust staffing levels as necessary to meet operational needs and budget constraints.
   
5. Quality Control:Ensure that food and beverages meet quality standards before being served to customers.
   Conduct regular inspections of the dining area, kitchen, and restrooms to maintain cleanliness and hygiene.
   
6. Inventory and Stock Management:Monitor inventory levels of food, beverages, and supplies.
   Place orders with suppliers and vendors as needed to maintain appropriate stock levels while minimizing waste.
   
7. Health and Safety Compliance:Ensure compliance with health and safety regulations and sanitation standards.
   Train staff on proper food handling procedures and safety protocols.
   
8. Financial Management:Monitor expenses and control costs to maximize profitability.
   Prepare daily sales reports and cash handling procedures.
   
9. Promotions and Upselling:Implement promotional activities and upselling techniques to increase sales and revenue.
   Encourage staff to promote menu items and specials to customers.
   
10. Team Leadership and Motivation:Lead by example with a positive attitude and strong work ethic.
    Foster a team-oriented environment, motivating staff to achieve goals and deliver exceptional service.
    
11. Communication and Collaboration:Communicate effectively with kitchen staff, management, and other departments.
    Collaborate with the management team to implement policies, procedures, and initiatives.
    
12. Problem Solving and Conflict Resolution:Address issues and resolve conflicts that arise during shifts.
    Handle emergencies and unforeseen situations calmly and efficiently.