Total 762 Senior Executive level F&B / Tourism / Hospitality job vacancies

JOB SUMMARY

To be part of the central kitchen and responsible for the end-to-end operations and services within the premises. To ensure smooth-running operations of all banquet and catering event.

RESPONSIBILITIES & EXPECTATIONS

• Responsible for the creation and preparation of various cuisines.
• Oversee the smooth running of the catering kitchen and its daily operation.
• Responsible for the planning and execution of new menus, including research & development.
• Coach and manage a team of chefs to ensure a well-organized and motivated team.
• Ensure that food handling and hygiene regulations are followed in accordance to NEA and/or AVA standards.
• Responsible for the quality, quantity, and accuracy of food items served and displayed per company’s standard recipes.
• Manage food cost controls to contribute to F&B revenue.
• Work closely with Sales and Logistics departments of the company.

REQUIREMENTS:

• Diploma in Culinary Art.
• Minimum 5 years of related experience.
• Ability to work effectively in a team environment.
• Present a positive and professional attitude at all times.
• Good interpersonal skills for dealing with all levels of people.
• Good problem-solving skills.
• Willing to work in the West.
• 6 days work week.

Your Key Duties and Responsibilities are:

Food and Beverage Preparation & Service

• Oversee and optimize the preparation and serving of all food, toast, and beverages, ensuring strict compliance with company SOPs, health and safety standards
• Lead by example in extending exceptional customer service
• Streamline and manage order taking via POS systems, ensuring efficient and accurate service delivery
• Empower and train staff to proactively recommend menu items and ongoing promotions, enhancing the customer experience and driving sales
• Effectively resolve customer complaints and provide feedback to the management team for continuous operational improvement

Operational Management

• Provide active supervision and strategic oversight of daily operations, including cashiering, order taking, opening/closing procedures, and stock-taking
• Liaise closely with internal team for inventory stock levels and ensure timely placing of orders
• Ensure all required business licenses and posters are displayed or renewed on time
• Prepare comprehensive end-of-day reports, including sales summaries and petty cash usage
• Conduct routine outlet inspections, monitor overall outlet performance & compliance, acting as point of contact between HR and staff
• Support company culture by cultivating positive and engaging internal relationships, fostering a vibrant work environment, encouraging professional growth and contributing to staff retention
• Resolve operational issues promptly, including handling all POS related concerns
• Actively participate in meetings, bring up new ideas or suggestions, and effectively implement workflow procedures based on Management’s direction to meet sales targets and contribute to outlet profitability, including cost control

Outlet Maintenance & Hygiene

• Oversee general housekeeping of the outlet, including the washing of workstations, cups, and accessories
• Coordinate minor maintenance needs of the outlet, ensuring minimal disruption to operations and a well-maintained environment
• Uphold and enforce stringent adherence to all health, safety, and sanitation guidelines to maintain impeccable hygiene standards

Execute all duties related to the role with due diligence, ownership, and integrity

What we can provide for you

• Fast track career growth
• Attractive Salary and Benefits package
• Annual Leave, Sick Leave
• Medical benefits
• Uniforms
• On-job training provided
• Vibrant working environment

QC Executive 
Salary: $3000 to $3800 
Working Days: Monday to Friday 9am to 6pm
Location: Boon Lay

Job Scope

• Prepare, maintain and update technical documents related to salmon/seafood raw material processing and finished products.
• Maintain documentation and records for Food Safety & Quality Management System (FSQMS), including SOPs, work instructions and quality records.
• Monitor and ensure compliance with food safety standards, regulatory requirements and company quality policies.
• Conduct quality checks and inspections for incoming raw materials, processing stages and finished goods.
• Investigate customer complaints and quality issues, perform root cause analysis and follow up with corrective and preventive actions.
• Work closely with production, warehouse and purchasing teams to ensure quality requirements are met.
• Assist in internal audits, external audits and regulatory inspections.
• Prepare quality reports and support continuous improvement initiatives in the factory.
• Participate in overseas supplier visits or audits when required.

Requirements

• Diploma or Degree in Food Science, Food Technology, Quality Assurance or related field.
• Minimum 2-3 years of working experience in F&B manufacturing, preferably in seafood processing.
• Familiar with Food Safety Management Systems (e.g. HACCP, ISO 22000, BRC, GMP) is an advantage.
• Willing to travel overseas for supplier visits or audits.

Email: supreme.jacksontan@gmail.com

Tan Yong Zhi (Jackson) | Reg: R24124461

The Supreme HR Advisory Pte. Ltd | EA No: 14C7279

Job Responsibilities:

· In Charge of accounts receivable duties

· Update daily collection status

· Arrange for cheque collection if any

· Responsible for aging update for cheque and GIRO payment

· Follow up overdue payment with customers & settle dispute invoice/pricing variance

· Create new account and revise credit revision at times

· Prepare statement of account

· To ensure proper documentation and maintenance of credit records.

· Prepare AR reports

· Other adhoc duties as assigned

Requirement:

· With 2 – 3 years of relevant working experience

· Monday to Friday, 8am to 5.30pm

· Willing to work in West area

· Positive working attitude and committed to deadlines.

Role:
Quality Control Executive (F&B manufacturing / Up to $3800)

• Singapore Based (Boon Lay)

• 5 Days work per week (9am to 6pm)

• Diploma or Degree in Food Science, Food Technology, Quality Assurance or related field. + Minimum 2-3 years of working experience in F&B manufacturing, preferably in seafood processing.

• Familiar with Food Safety Management Systems (e.g. HACCP, ISO 22000, BRC, GMP) is an advantage.

• Willing to travel overseas for supplier visits or audits.

• Basic $3000 to $3800 depends on experience

• Career Progression Opportunities

Job scope

• Prepare, maintain and update technical documents related to salmon/seafood raw material processing and finished products.

• Maintain documentation and records for Food Safety & Quality Management System (FSQMS), including SOPs, work instructions and quality records.

• Monitor and ensure compliance with food safety standards, regulatory requirements and company quality policies.

• Conduct quality checks and inspections for incoming raw materials, processing stages and finished goods.

• Investigate customer complaints and quality issues, perform root cause analysis and follow up with corrective and preventive actions.

• Work closely with production, warehouse and purchasing teams to ensure quality requirements are met.

• Assist in internal audits, external audits and regulatory inspections.

• Prepare quality reports and support continuous improvement initiatives in the factory.

• Participate in overseas supplier visits or audits when required.

✅ Wee Yuan Huan

✅ Reg No: R21100383

✅ The Supreme HR Advisory Pte Ltd

✅ EA No: 14C7279

· Create, amend or cancel room reservations for guests, including group arrivals.

· Pre-assign rooms and monitor on departures.

· Coordinate with Housekeeping for the assignment and preparation of rooms for guest arrivals.

· Perform check-in and checkout functions in a friendly and professional manner for all guests, including the welcoming of VIPs, group and individual travellers. Escort guest to room for in-room registration, if required.

· Assign the requested room type and perform room move according to guest requests.

· Upsell higher categories of rooms / introduce Instant Award to guests to increase hotel revenue.

· Obtain guest particulars and update them, including guest preferences, in guest history.

· Perform foreign currency exchange and travellers cheques exchange in an accurate manner in accordance to hotel policies and procedures.

· Post mini-bar charges to guest folios for any last-minute consumption by guests upon departure.

· Post room charges for early check-in, late departures or for discrepancies in room rates.

· Post rebates for room charges, mini-bar consumption and other disputes claimed by guests, which have been agreed/ instructed by the Duty Manager.

· Coordinate with Banquet, Catering, Sales, Rooms Reservation and Credit departments for the updating or amendment of billing instructions.

· Perform cashier closure and any other cashiering duties.

· Perform pre-night audit functions.

· Follow-up on tasks and all outstanding matters to ensure that outstanding matters are resolved timely and according to guest requests.

· Provide information on Marriott Bonvoy programme.

· Enrol guests to the Marriott Bonvoy programme of the hotel.

· Assist guests with the preparation and updating of room keys.

· Extend warm welcome and provide directions and information to guests while at the lobby.

The F&B Executive learns the roles of Sandwich Artist and Shift Leader, supervises restaurant staff and daily operations to ensure that food safety, product preparation, cleanliness and inventory control standards are maintained. Maintains standards of restaurant safety and security. Exceptional guest service is a major component of this position.

Tasks and responsibilities:

-Performs all tasks and responsibilities of a Shift Leader

-Supervises food preparation to ensure that food safety and operations standards are maintained.

-Coordinates and supervises staff so that standards of cleanliness are maintained as outlined in the SUBWAY® Operations Manual.

-Manages a staff of approximately 5 to 7 in a team. Assigns, oversees and evaluates work.

-Performs paperwork duties and assists with product orders and inventory.

-Assists with planning of special events and promotions.

-Completes University of SUBWAY® courses as directed.

-Conduct interviews and appraisal of the team

Prerequisites:

-Education: Degree or Diploma

-Experience & skills: Experience in restaurant operations, preferably with supervisory experience. Requires excellent communication skills, ability to deal with all levels of team members. Computer knowledge is desirable.

-Physical: Must be able to work any area of the restaurant when needed and to operate a computerized Point of Sale system/cash register. Position requires bending, standing, and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally.

-Must be able to work on any shift, weekends and Public Holidays. To be contactable via HP anytime during restaurants' opening hours.

About the Restaurant

Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore. Chef André has received numerous accolades across his illustrious career, including Asia’s Best Chef and industry recognition for his artistic culinary vision. Aimed at being a social and convivial space where guests are fully immersed in the dining experience, the new signature restaurant will present Chef André Chiang’s culinary philosophy and gastronomic mastery within the magnificent setting of the hotel’s new signature restaurant, housed in the elegant, neo-Renaissance Main Building.

Job Description

The Food and Beverage Service Executive supervises his/her team members through proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guests’ dining experience expectations as well as to contribute to the achieving of the outlet’s set financial and other targets.

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Provides excellent and high-quality service at all times to all of our guests based on established hotel standard operating procedures.
• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas.
• Liaises with the outlet manager to actively encourage a professional and dedicated team.
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees to consistently achieve the highest service and product delivery standards with the highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant's food and beverage offerings.
• Has extensive knowledge of the hotel’s food & beverage menus to provide knowledgeable service to our product, including liquors and cocktails, upselling products whenever possible and adequate.
• Remembers guests’ preferences and guests’ names to extend adequate personalized service.
• Takes guests’ Food & Beverage orders timely, professionally, accurately and assures correct input in the Point of Sales system including seat cover position or any allergens.
• Verifies guest satisfaction with each table as whenever adequate based on guests and sequence of service and when the main course is served.
• Makes sure all silver and glassware are polished, wiped and spotless.
• Keep all side stations clean at all times.
• Upkeeps and clears tables between courses throughout the dining experience.
• Picks up check before guests leave and wish every guest a warm farewell while thanking them for their visit.
• Follows through opening and closing duties.
• Adjusts service to suit guests’ requests and personalizes any interaction with the guest.
• Actively engages in upselling and adds value.
• Communicate any service shortfalls or possible negative guest perceptions to the manager on duty promptly.
• Ensures efficiency of work in dishwashing, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing every week, sending soil linen for exchange for clean ones, assisting in stock count inventory and collecting Food & Beverage requisition daily.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guest contact.
• Constantly obtains guest feedback during operation ensuring guest satisfaction.
• Handles minor complaints and reports to the managers for proper follow-up.
• Builds strong relationships with local guests and builds a loyal following as a foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, colleagues, and operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model for the Food & Beverage Associates.
• Proactive, innovative with in-depth Food & Beverage and market knowledge.
• Observes colleague’s performances, grooming, and punctuality and communicates with the managers accordingly.
• Provides a high level of Safety and Security for guests and colleagues.
• Checks daily opening and closing duties.

Training, Learning and Development of the Team

• Conduct regular on-the-job training for colleagues to develop their skills and knowledge.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
• Consistently develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the manager.
• Ensures NEA rules and regulations are met and achieved.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Certificate or diploma in hospitality or related field.
• Minimum 2 years of relevant experience in an international cuisine restaurant.
• At least 1 year of relevant experience in a similar capacity is an advantage.
• Additional improvement programs in Food & Beverage are an advantage.
• Working knowledge of Microsoft Office.
• Pre-opening experience preferred.
• Fine dining experience will be an advantage.
• Guests, people-oriented.
• Interpersonal skills – communicates easily/openly with integrity towards own action.
• Technical service skills.
• Communication skills in English spoken/written.
• Reliable and consistent.
• Displays initiative and creativity.
• Open minded.
• Committed.
• Team leader and team player. Builds strong rapport, and coordinates with the team.
• Able to work and thrive within a culturally diverse environment.
• Able to embrace and respond to change effectively.
• Flexible and adaptable to different working locations.
• Sense of urgency and ability to priorities.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

1. Undertake menu planning

2. Oversee and participate in the preparation and cooking of all main dishes and Kuehs and other in accordance with specified menus on time to deliver to various outlets.

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

4. 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.

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

6. Supervise / Train the junior Kitchen Staff Team on shift.

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

Sales Executive / Senior Sales Executive

Monday-Friday 8:30am-6:00pm / Saturday 8:30am-12:30pm (Alternate)

Bendemeer

$3,000 – $4,000 + Commission + Transport Allowance

About the Company

We are a manufacturer and distribution group for bathroom and kitchen products, representing brands including AWS (Advanced Water Systems), Arino, and Apex.

Job Responsibilities

• Conduct cold canvassing and business development activities to grow the commercial customer base
• Identify, approach, and secure new B2B sales opportunities for bathroom and kitchen products
• Build and manage a sales pipeline from lead generation to order closing
• Prepare quotations, follow up on enquiries, and support tender submissions where required
• Coordinate with internal teams and external clients on project requirements, order progress, and delivery matters
• Handle sales administration tasks using sales software and shared online folders
• Maintain accurate sales records, customer information, and project updates
• Support site visits, contractor coordination, and project-related follow-up when required

Requirements

• Relevant experience in B2B sales, preferably in bathroom, kitchen, building materials, sanitary ware, or related products
• Able to generate leads independently and develop new business opportunities
• Experience in handling quotations, tenders, and project coordination is an advantage
• Comfortable working with contractors, site-related matters, and commercial projects
• Proficient in using sales software and shared online systems for sales administration
• For senior-level consideration, candidates with at least 5 years of experience in contractor sales, site work, or tender projects are preferred