Total 968 Senior Executive level F&B / Tourism / Hospitality job vacancies

The Butler ensures a pleasant and impeccable service experience by personally attending to guests/customers’ needs and requests. The primary responsibilities include coordinating amenity deliveries, replenishment of room amenities, attending to errands assigned by VIP guests/customers, perform Food and Beverage related duties and household management in luxurious suites. He/She should be able to work under stressful situation and tight time constraints with ease.

The Butler should have a fundamental knowledge of formal etiquettes and international protocols for addressing Royals, State of Heads or prominent corporate delegates or VIPs. He/She works with other butlers and departments such as Housekeeping, Food and Beverage and Concierge to meet guests/customers’ requests and handle logistical matters such as in-room dining, laundry, garment pressing and shoe shine services. Due to the high guest interface, the Butler should have excellent communication skills, a good command of English and exceptional listening skills in managing various guests/customers’ requests and queries. He/She is required to be resourceful in resolving any challenges faced and be knowledgeable of major tourist attractions and current local events and activities. He/She should be aware of the property's safety regulations.

~ Acquire industry knowledge
~ Demonstrate initiative and enterprising behaviours
~ Establish relationships for guest confidence
~ Facilitate effective communication and engagement at the workplace
~ Identify and establish internal and external stakeholder relationships
~ Maintain personal image and emotional competence to manage self and team at the workplace
~ Monitor guest/customer experience
~ Perform online collaboration
~ Provide butler service
~ Provide essentials of dining room service
~ Provide room service
~ Resolve guest concern and feedback
~ Role model the service vision
~ Study specialty coffee
~ Study specialty tea
~ Study wine and spirits

• Up to $7,500 basic + Variable bonus.

• Permanent position/ 5 work days

• Participate in the construction new design and building project at Jurong east area.

 Our client is a reputable MNC and leading A1 main contractors diverse in civil and large-scale infrastructure projects.

Job Responsibilities:

• Report to the Project Manager

• Support project and construction management for building projects

• Develop and review architectural and engineering drawings to ensure compliance with specifications and regulations

• Liaise with architects, engineers, and other technical teams to ensure design requirements are met

• Oversee construction activities, including planning, implementation, and monitoring of work schedules in accordance with the master and detailed work programme

• Liaise with consultants on technical issues and coordinate with subcontractors on site activities

• Prepare reports and method statements

• Monitor ongoing construction activities

Qualifications:

• Bachelor’s Degree in Civil Engineering or Building

• Experience in large-scale building construction projects preferred

  Other Information:
  To apply please click on the APPLY NOW button or email your resume to search84@searchindex.com.sg with the following details inside your resume 
  • Reason for leaving each past & current employment
  • Salary drawn for each past & current employment
  • Expected Salary
  • Earliest availability date
  We regret only shortlisted candidates will be notified.  
  Lionel Cheow
  EA License | 14C7092
  EA Registration Number | R1105005

Job Description

• Support daily kitchen operations

• Food preparation

• Maintain and continuously seek improvement in food quality standards and service and operating standards to ensure maximum customer satisfaction

• Compliant to the mandatory hygiene and safety standards and requirements

• Able to create new menu
• Able to control stock and cost

Job Requirements

• Able to work under stress and fast pace environment

• Able to work till late night

• Preferable to have Japanese cuisine knowledge

Job Description

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs
• Recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

We are seeking a highly skilled and experienced Executive Chef to be seconded to our overseas outlets. The ideal candidate will bring expertise in Southeast Asian and Chinese cuisines, demonstrate strong leadership in kitchen operations, and uphold the highest culinary and food safety standards.

Key Responsibilities:

• Oversee and manage outlet Head Chefs and kitchen teams, ensuring smooth day-to-day operations.
• Lead recruitment, training, and development of kitchen staff for new and existing outlets.
• Ensure strict adherence to SOPs, HACCP, and AVA food safety standards.
• Maintain consistent food quality, presentation, and safety across all outlets.
• Oversee kitchen equipment and facility maintenance to ensure efficiency and compliance.
• Develop and introduce innovative new dishes in line with brand direction and seasonal opportunities.
• Drive culinary excellence while balancing operational efficiency and cost control.

Requirements:

• Proven experience as an Executive Chef or similar senior culinary leadership role.
• Strong expertise in Southeast Asian and Chinese cuisines.
• Solid knowledge of HACCP standards and kitchen management best practices.
• Strong leadership, team management, and communication skills.
• Creative flair in menu planning and dish development.
• Willingness to be seconded overseas (China).

We are seeking a highly skilled and experienced Executive Chef to be seconded to our overseas outlets. The ideal candidate will bring expertise in Southeast Asian and Chinese cuisines, demonstrate strong leadership in kitchen operations, and uphold the highest culinary and food safety standards.

Key Responsibilities:

• Oversee and manage outlet Head Chefs and kitchen teams, ensuring smooth day-to-day operations.
• Lead recruitment, training, and development of kitchen staff for new and existing outlets.
• Ensure strict adherence to SOPs, HACCP, and AVA food safety standards.
• Maintain consistent food quality, presentation, and safety across all outlets.
• Oversee kitchen equipment and facility maintenance to ensure efficiency and compliance.
• Develop and introduce innovative new dishes in line with brand direction and seasonal opportunities.
• Drive culinary excellence while balancing operational efficiency and cost control.

Requirements:

• Proven experience as an Executive Chef or similar senior culinary leadership role.
• Strong expertise in Southeast Asian and Chinese cuisines.
• Solid knowledge of HACCP standards and kitchen management best practices.
• Strong leadership, team management, and communication skills.
• Creative flair in menu planning and dish development.
• Willingness to be seconded overseas (China).

Job Scope

• Provide strategic leadership and oversight of kitchen operations across multiple outlets, ensuring consistency in culinary standards and execution
• Uphold and continuously elevate food quality, presentation, and overall dining standards in alignment with the brand’s positioning
• Establish, implement, and enforce kitchen SOPs, hygiene protocols, and food safety standards in full compliance with regulatory requirements
• Drive cost efficiency by managing food costs (COGS), inventory control, and procurement processes
• Oversee menu development, including seasonal updates and the creation of innovative dishes on a quarterly basis
• Ensure optimal freshness, quality, and proper handling of all food ingredients
• Lead, mentor, and develop kitchen teams to achieve operational excellence and high performance
• Identify operational risks and ensure all kitchen equipment and environments meet safety standards
• Collaborate closely with management on operational improvements and business growth initiatives
• Remain hands-on and operationally involved when required

Job Requirements

• Minimum 5 years of experience in a senior culinary leadership role, preferably overseeing multiple outlets
• Strong expertise in Thai cuisine or closely related culinary disciplines
• Able to manage multi-outlet kitchen management and team leadership
• Exceptional understanding of cost control, kitchen operations, and food safety standards
• Strong leadership presence with excellent organisational and communication skills
• Ability to thrive in a fast-paced, high-performance environment
• Willingness to work weekends and maintain active involvement in daily operations

About the Restaurant

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.

This position as a Service Executive will report to Supervisor / Assistant Manager / Restaurant Manager.

This upcoming new restaurant is located at the central area of Singapore.

Job Responsibilities:

• Deliver top-notch customer service by providing a pleasant dining experience for guests
• Serve food in a timely and efficient manner
• Collaborate with kitchen team to ensure accurate order fulfilment
• Perform preparation, table set up and ensure the proper handling of all operating equipment
• Assist in ensuring smooth operation of the restaurant, including opening and closing procedures, taking orders, setting tables, and cleaning the restaurant
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Adhere to the compliance of sanitation and safety regulations
• Any other duties as assigned

Job Requirements:

• 1-3 years of relevant experience preferably in Fine Dining
• Prior experience working in a preopening team would be advantageous
• Possess strong knowledge in food (relevant cuisine) and beverage
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Japanese Concept for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

Duties and Responsibilities

• Undertake menu planning

• Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

• Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

• Check quantity and quality of stock received and notify suppliers of deficiencies.

• Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

• Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

• Co-operate fully with the statutory inspections and implement recommendation as appropriate.

• Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

• To undertake such other duties as may be assigned from time to time.

Qualification and competences

• Certificate in food production from a recognized institution

• Food handler’s certificate.

• Experience of 3 years working in a kitchen providing meals for large numbers

• Ability to prepare and serve well-presented and attractive meals to individual requirements.

• A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

• The ability to form positive relationships with colleagues.

• Knowledge of prevailing regulations on Hygiene.

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

• Reviewing staffing levels to meet service, operational, and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• Setting and monitoring performance standards for staff.

• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• Advanced knowledge of food professional principles and practices.

• Proficient knowledge of human resources management.

• Excellent communication skills.

• Ability to meet deadlines.

An F&B Executive's primary responsibility is to manage daily food and beverage operations by ensuring superior customer service, maintaining hygiene and safety standards, and overseeing staff and inventory. Key duties include managing service delivery, handling customer complaints, training employees, monitoring costs, and ensuring food quality and consistency. The role requires strong leadership, organizational, and communication skills, with a focus on adapting to a fast-paced environment and improving overall operational efficiency.

Key Responsibilities

• Operations Management:Coordinate and supervise daily Front of House and Back of House operations to ensure smooth functioning.
• Customer Service:Deliver excellent customer service, respond to complaints, and strive to maximize customer satisfaction.
• Staff Management:Train and supervise F&B staff, conduct performance appraisals, and provide feedback to improve productivity and adhere to service standards.
• Food & Beverage Standards:Ensure consistency in food preparation, taste, and presentation, and uphold high standards of hygiene and safety.
• Inventory & Cost Control:Monitor food supplies, manage inventory, and identify ways to control operational costs and minimize waste.
• Reporting & Administration:Prepare reports on revenues and expenses, and manage daily sales and petty cash.
• Marketing & Promotion:Suggest ideas for promotions and local engagement activities to attract a broader audience and promote the restaurant's brand.

Essential Skills & Qualifications

• Organizational Skills: Excellent multitasking and organizational abilities to manage various aspects of operations efficiently.
• Adaptability: Ability to thrive in a fast-paced and dynamic environment.
• Customer Focus: A genuine interest in providing superior customer service and ensuring a positive experience for guests.
• A strong, service-oriented interest in the F&B and hospitality industry.
• Excellent communication and interpersonal skills.
• Ability to work effectively in a fast-paced, team-oriented environment.
• Willingness to work split shifts, weekends, and public holidays.

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

We regret to inform that only shortlisted candidates will be notified. Please note that your response to this advertisement will constitute informed consent to the collection, use, and/or disclosure of personal data by AlwaysHired, its affiliates and, where necessary, to relevant third parties, for purposes such as job application processing, career advisory, research, and other administrative purposes, in compliance with the relevant provisions of the Privacy Policy available at www.alwayshired.com.sg/privacy-policy

JOB DESCRIPTIONS:

• Manage and create a comprehensive marketing campaign to generate sales for various brands and outlets
• Creates marketing and social media campaigns and strategies for company social media channels, including Facebook, Instagram, TikTok, and other relevant platforms.
• Manage the engagement in social media presence creation on new and emerging social media platforms
• Overseeing the management of social media communications
• Uses timelines and scheduled content to create a consistent stream of new content for audience interaction while analyzing, managing, and altering schedules where necessary to optimize visits
• Build brand awareness through various media outlets by producing a brand style guide that best captures the company
• Plan sales and advertising campaigns and identify potential market trends
• Design and oversee advertising layouts, create editorial and content creation calendars for social media platforms
• Prepare, write, and proofread creative copy
• Research previous successful campaigns
• Run reports and generate charts for presentation needs and build an image library
• Assist the restaurant outlets with event inquiry
• Create a promotions plan to drive and increase sales

REQUIREMENTS:

• Can work in a fast-paced environment
• Prior experience in F&B Industry
• Prior experience in handling events
• Familiar with social media
• Able to work independently and in a team
• Focused and attentive to details
• Well-organized and self-discipline
• Good time management
• Good written and verbal communication

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Assistant Restaurant Manager/ Operations Manager

** Available shifts: 10.30am - 3.30pm or 5pm - 10pm

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station

Job Responsibilities:

• Create a welcoming and pleasant atmosphere for guests, ensure smooth seating arrangements, and provide excellent customer service
• Process payments, handle cash transactions with precision, and utilize the Point of Sale (POS) system efficiently
• Enhance the overall dining experience for customers by being a friendly and organized presence at the front of the restaurant
• Make reservations via phone or email and promptly respond to guest inquiries
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Maintain guest profiles and history, noting special occasions and requests
• Escort guests to their table and provide recommendation and information proactively
• Upsell special promotions and events to guests
• Adhere to the compliance of sanitation and safety regulations

Job Requirements:

• 1 year of relevant experience
• Well-groomed, clean, and professional appearance
• strong customer service skills with a passion for creating memorable experiences
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays