Total 1,164 Manager level F&B / Tourism / Hospitality job vacancies

Job Duties:

• Manage floor operations to ensure consistently excellent guest experience.
• Recommends and suggests specialties to guest, up sells whenever possible.
• Train and work together with service and kitchen team to build sales.
• Responsible for all ordering, inventory, stationary, stocks for daily use in outlet and manage stock levels and wastage.
• Inspects table and glassware for cleanliness and damages.
• Inspects service stations for cleanliness, functioning of equipment and sufficient supplies.
• Present bill upon request and processes payment.
• Train staff in the outlet as and when necessary.
• Ensure that service team adheres and comply with company’s policies and procedures.
• Handle customer complaints and feedback.
• Ensuring that the handover, closing and opening procedures are completed in each shift.
• Maintain a sound knowledge of the menu and presentation standards for food and drinks.
• Support cluster managers in optimising labour usage.
• Perform any others duties as directed by the Restaurant In-Charge and Operations Manager.

Requirements:

• Min. 2 years of relevant working experience in related field
• Management or supervisory experience will be an added advantage
• Ability to thrive in fast-paced and highly energized working environment
• Mature and decisive with good business acumen
• Resourceful with excellent management and interpersonal skills
• Proficient in MS Office Applications

We are looking for a Housekeeping Operations Manager. You will play a pivotal role in overseeing and coordinating housekeeping operations, ensuring high standards of cleanliness, hygiene, and presentation across all areas. If you are a highly organized and detail-oriented professional with a passion for maintaining excellence, we want you to be part of our growing team.

Job Responsibilities:

Learning and Development:

• Educate Housekeeping Associates in their respective roles.

• Train and develop Team Leaders/Supervisors.

• Schedule and conduct daily communication meetings with associates.

• Share feedback from traveler platform, and guest comments with associates, and take appropriate actions to address any issues immediately.
  

Projects:

• Monitor and ensure the ongoing implementation of a comprehensive preventive maintenance program throughout the hotel.

• Ensure the proper maintenance and upkeep of all equipment used in the Housekeeping Department.

• Ensure the completion of all work orders related to housekeeping.

• Conduct annual inventories of all housekeeping equipment.

• Assist in overseeing external contractors to ensure compliance with local policies and standards.
   

Service Standardization:

• Maintain high levels of guest service, ensuring timely and professional responses.

• Supervising the Rooms Operation Management System.

• Support and assign associates as needed to meet guest service demands.

• Ensure that uniforms for all associates are well-maintained, clean, and presentable at all times.

• Conduct regular inspections of work areas maintained by Housekeeping Associates.

• Propose action plans to achieve service excellence.

• Establish strong hygiene practices.
  

Job Requirements:

• Proven experience in a supervisory role within the Housekeeping Department; experience in a 5-star hotel is an advantage.

• Strong knowledge of cleaning techniques, procedures, and cleaning products.

• A diploma in Hotel Management or a related field is preferred.
  

Join our team and be part of an extraordinary journey to provide the pinnacle of luxury and service to our valued guests.

Job Responsibilties

• Develop and maintain production schedules for the Deli - Cold/Hot Kitchen team to meet daily and weekly sales demands.
• Oversee the preparation of all cold deli items, ensuring adherence to recipes, portion control, and presentation standards.
• Implement and maintain safe food handling practices, including temperature control, sanitation, and HACCP guidelines.
• Monitor inventory levels and requisition supplies to maintain smooth operations.
• Minimize waste through proper yield management and production planning.
• Lead, motivate, and coach a team of Deli - Cold/Hot Kitchen staff, providing training and development opportunities.
• Conduct performance reviews and hold team members accountable for meeting production goals and quality standards.
• Foster a positive and collaborative work environment, promoting teamwork and communication.
• Conduct regular quality checks on all cold deli items, ensuring freshness, taste, and presentation.
• Develop and implement systems to maintain consistent product quality.
• Investigate and resolve any product quality issues.
• Maintain accurate production records and documentation.
• Assist with the development of new cold deli recipes and menu items.
• Identify and implement cost-saving measures within the Cold Kitchen operation.
• Participate in inventory management and ordering processes.
• Ensure a clean, organized, and safe work environment in the Cold Kitchen.

Jobs Requirements

• Min. Diploma in Culinary or its related field.
• Minimum 5 years of experience in a similar industry such as a high-volume food production environment (deli, central kitchen preferred).
• Strong understanding of cold food preparation, including food safety regulations (HACCP preferred).
• Excellent organizational and time management skills.
• The ability to lead and motivate a team in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Proficient in inventory management.
• Ability to work independently and as part of a team.
• Strong work ethic and a commitment to quality and efficiency.
• Able to work well under pressure in a fast-paced environment
• Able to work on weekends, public holidays and shift work.

We Are Hiring!

Ready to use data, technology, and AI to solve real business challenges? Join Foragers as an Operations Data and AI Manager to help shape the future of our business through innovation, automation, and data-driven decision-making. We are looking for a highly analytical and solutions-oriented individual who will play a pivotal role in transforming how our business operates and scales.

Our Brand

Founded in 2018, Foragers has since been on an onward journey to introduce exceptional and one-of-a-kind hospitality concepts to Asia.

For more information about us, check out our website: https://foragers.com.sg/

What You'll Be Doing

1.Executive Reporting & Business Intelligence

• Develop and maintain executive dashboards across all outlets.
• Consolidate data from POS, accounting, procurement, inventory, and operational systems.
• Produce daily, weekly, and monthly performance reports.
• Analyze sales, profitability, labor, and food cost performance.
• Identify trends, anomalies, and improvement opportunities

2.Sales & Demand Forecasting

• Build forecasting models for sales and customer traffic.
• Predict outlet-level demand.
• Support staffing and purchasing decisions through forecasts.
• Monitor forecast accuracy and continuously improve models.

3.Inventory & Food Cost Optimisation

• Monitor inventory consumption across outlets.
• Identify unusual variances in stock usage.
• Detect potential wastage, over-ordering, and shrinkage.
• Recommend purchasing improvements.
• Work with operations teams to improve inventory controls.

4.Labor Productivity Analysis

• Analyze labor costs by outlet.
• Monitor productivity metrics.
• Support labor scheduling optimization.
• Recommend staffing adjustments based on demand forecasts.

5.AI and Automation Projects

• Implement AI tools to automate reporting and analysis.
• Build AI assistants for management and operational teams.
• Automate recurring administrative tasks.
• Improve SOP accessibility through AI-powered knowledge systems.
• Evaluate and deploy new AI technologies where appropriate.

6.Data Governance & Systems Integration

• Manage integrations between POS, accounting, procurement, and reporting systems.
• Ensure data accuracy and consistency.
• Create standardized KPI definitions.
• Maintain data quality across all business systems.

What We're Looking For

1.Education

• Minimum Bachelor's Degree in Information Technology, AI or related fields

2.Technical Skills

• Strong technical proficiency in data analytics, business intelligence platforms, reporting tools, workflow automation, API integrations, SQL, advanced Excel, and/or emerging AI technologies

3.Business Skills

• Strong analytical skills
• Financial understanding (P&L, margins, cost analysis)
• Inventory management knowledge
• Multi-outlet operations experience preferred
• Strong stakeholder management

We are looking for a passionate and detail-oriented Section Head (Cake) to lead our patisserie department. You will be responsible for ensuring that our signature cakes and desserts are produced to the highest artistic and quality standards for all our outlets across Singapore.

Key Responsibilities:

• Production Leadership: Lead the daily production of cake sponges, creams, and decorative elements, ensuring all orders are fulfilled for island-wide delivery.

• Artistic Excellence: Oversee the final finishing and decoration of cakes, ensuring consistency in piping, glazing, and aesthetic presentation.

• Technical Mastery: Monitor temperature-sensitive processes, including chocolate tempering and cream stabilization.

• Resource Management: Manage high-value ingredients and implement strict waste-reduction strategies.

• Team Development: Train and mentor a team of pastry chefs, fostering a culture of precision and excellence.

Requirements:

• Minimum 5 years of experience in professional patisserie or high-volume cake production.
• At least 2 years in a supervisory or leadership role.
• Strong technical skills in cake decoration and finishing.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations.
• Willingness to work rotating shifts and weekends/public holiday
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

Responsibilities:

• Assisting the Finance Manager to oversee the full finance functions.
• Develop, review and implement accounting and financial procedures and policies to ensure compliance with accounting standards and financial policies.
• Implements policies and procedures to comply with statutory requirements
• Strategically plan and monitor budget utilization and ensure compliance with accounting, tax and legislative requirements.
• Preparation of timely, complete and accurate monthly financial reports and analysis to the management
• Monitor and review credit control
• Assist in the review of financial performance
• Collaborate with auditors/inspectors from government agencies and co-ordinate audit preparations on all financial audits

.

Requirements:

• Possess a Degree in Accountancy/Finance
• Min 5 years of experience in a similar capacity
• Proficient in Microsoft Excel.
• Good interpersonal and communication skills.
• Good leadership skills.
• Strong analytical skills.

Please submit your updated resume in Word format by using the Apply Now Button.
We regret that only shortlisted candidates will be notified

Reeve Lim Kok Kiong
Recruit Fast Pte. Ltd. (EA License: 23C1828) 
EA Personnel: R1330005
Email: reeve@recruitfast.sg 
Website: www.recruitfast.sg

As the Section Head (Bread), you will manage our boulangerie operations. Your goal is to balance the art of traditional baking with the efficiency of high-volume production, ensuring every loaf and pastry meets our brand's global standards.

Key Responsibilities:

• Fermentation & Baking: Oversee mixing, bulk fermentation, and proofing cycles for all bread varieties (baguettes, soft buns, laminated dough).

• Consistency at Scale: Manage oven rotations and temperatures to ensure perfect crust and crumb across large batches.

• Operational Workflow: Coordinate with the packing and logistics teams to ensure products are cooled and ready for timely dispatch.

• Equipment Care: Supervise the proper use and maintenance of industrial mixers, dividers, and specialized ovens.

• Team Supervision: Lead and schedule the bread production team to meet daily output targets.

Requirements:

• Minimum 5 years of experience in commercial baking or artisanal boulangerie.
• Proven experience in managing large-scale dough production.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations
• Willingness to work rotating shifts and weekends/public holiday.
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

Company Overview

Wave Entertainment Pte Ltd offers a premier multi-sensory party experience with state-of-the-art audio/visual equipment, luxurious private rooms, bespoke party themes, exclusive DJ booths, and five-star private chef dining to create unforgettable entertainment moments.

Job Summary

Lead and manage all food production operations to ensure hygienic conditions, compliance with company policies, and high productivity and quality standards. Train and coach staff to optimize performance and uphold safety and sanitation regulations.

Responsibilities

• Lead and manage all food production operations to ensure smooth and efficient workflow
• Maintain hygienic conditions for employees and the factory environment to comply with health standards
• Implement company procedures and policies consistently across food production activities
• Monitor productivity rates and quality control to meet operational standards and improve outcomes
• Train and coach Factory Operators and Sorters to enhance skills and operational effectiveness
• Order supplies to ensure uninterrupted production and inventory management
• Ensure all operations comply with safety and sanitation laws and standards
• Develop and implement strategies to improve work performance and operational efficiency

Preferred competencies and qualifications

• Demonstrate a collaborative team player mindset to foster a positive work environment
• Exhibit a strong learning attitude to adapt and grow within the role
• Promote the club and encourage others to participate in promotional activities

Other Information

• Location: Pandon Loop
• Working hours: 8am - 5pm
• Salary: $4000 - $6000

Highlights:

• Attractive BONUS + Extra Incentives
• One-on-one coaching system
• Career Progression
• Frequent Bonding Events
• Personal Development Training

Wave Entertainment Pte Ltd welcomes you to join our team!

Roles & Responsibilities

1. Hospitality Leadership
2. Managing Financial Budgets & Monitoring Costs
3. Maintaining Financial Records & Reports
4. Hiring & Training Staff
5. Rostering Staff
6. Handling Employee Issues & Conflicts
7. Ensuring Customer Satisfaction & Building Customer Relationships
8. Planning Menus, Pricing & Maintaining Food Quality
9. Managing Inventory & Ordering Supplies
10. Maintaining Environmental, Food Safety & Sanitation Practice

1. Hospitality Leadership

The role of a restaurant manager is to lead the restaurant. They drive company culture and customer satisfaction by managing every aspect of a restaurant to ensure it runs smoothly and makes a profit.

This requires both hard and soft skills to effectively juggle priorities, motivate staff, be creative in increasing revenue and stay ahead of the competition. It also requires financial, marketing, supply chain and employee management skills. To level up, restaurant managers must also optimise policies and procedures because lower outgoing costs and speed are both key to a restaurant's success.

2. Managing Financial Budgets & Monitoring Costs

Restaurant managers require commercial awareness and acute financial management skills. They work closely with the restaurant owner (or in some cases are the owner) to forecast the financial budget, set periodic sales targets and manage the profit and loss statement (P&L). While also controlling operational costs, approving timesheets, sending invoices and ensuring there is enough cash flow for the payroll process to pay employees and suppliers.

They may also need to balance the income after every shift or delegate cash management to another employee.

3. Maintaining Financial Records & Reports

Making money is vital to hospitality management and running a restaurant business. Part of the duties and responsibilities of a restaurant manager is to report on business performance, identifying areas for improvement and opportunities for growth for the restaurant, including maintaining relevant financial records for business and tax needs.

Pulling data from restaurant management software can help pinpoint ways to streamline operations and costs. With ResDiary, restaurants can easily gain complete visibility into their business, compare booking history, identify patterns and predict future trends to help make evidence-based decisions.

4. Hiring & Training Staff

The responsibilities of a restaurant manager are to employ and educate all staff for optimal restaurant operations, including:

• Front Of House (FOH) - host, maitre d'/head waiter, waiters/servers, sommelier, bar staff, runner, busser
• Back of House (BOH) - head chef, executive chef, sous chef, kitchen manager, dishwasher
• Restaurant Operations staff - assistant restaurant manager, cleaning team

The restaurant manager will set the expectations, hire and onboard new employees, outline responsibilities, provide training, support and supervise staff to ensure they’re working in line with the restaurant’s values and policies. This includes conducting periodic reviews to evaluate staff and promote employees for great work.

5. Rostering Staff

A restaurant has many moving parts, and effective staff scheduling is crucial to the success of the restaurant’s operations. The restaurant manager must balance between ensuring the restaurant is probably staffed to meet customer demand while maintaining reasonable labour costs that maximise profitability. Efficiently scheduling rosters or shifts means managing employees and aligning with their availability, assigning roles that play to their strengths and experience, while being adaptable to the businesses changing needs and staff leave. High organisational skills, knowledge of all jobs within the restaurant and flexibility to switch between these roles during peak times or breaks are needed.

6. Handling Employee Issues & Conflicts

Restaurant manager responsibilities extend to handling team conflicts between staff and any disputes they may also have with customers. They will need to mediate between the two parties to create the best restaurant experience for all. This means that meeting customer expectations is as important as maintaining a strong workforce, retaining staff and ensuring a healthy work environment.

7. Ensuring Customer Satisfaction & Building Customer Relationships

A good restaurant manager brings a high level of communication skills, problem-solving skills and excellent customer service skills to the table to ensure the ultimate in guest satisfaction. Memorable and pleasant dining experiences extend across all contact points.

From the ease of booking, all the way to responding to guest feedback and customer complaints in person and online. A restaurant manager must then have a cool head under pressure, be adaptable, listen and provide suitable solutions.

Building and establishing positive relationships helps with customer retention, customer recommendations and brand awareness. Their direct feedback can also inform future decisions on improving the overall dining experience.

8. Planning Menus, Pricing & Maintaining Food Quality

The restaurant industry drives food innovation through culinary experimentation and experiences. As the restaurant manager maintains the operations of the business, they set the direction, financial and supply limitations for the restaurant menu. Designed in collaboration with the head chef, the restaurant manager will research and plan food and beverage menus.

They will develop a menu pricing strategy to optimise supply costs and adjust as required to maximise profit. Whilst also meeting the needs and monitory standards of supply, food quality and presentation.

9. Managing Inventory & Ordering Supplies

Supply chain and inventory management is an important role of a restaurant manager or part of a kitchen manager’s responsibilities in larger restaurants. Basically, this means that the kitchen and restaurant are stocked with everything that both staff and diners need to do their job or enjoy their dining experience. Including ordering and managing required stock levels of food ingredients, condiments, cookware, tableware and staff uniforms. This also involves relationship building with suppliers and implementing monitoring systems to keep track of low stock, loss or theft.

10. Maintaining Environmental, Food Safety & Sanitation Practices

Meeting health and safety regulations are an important part of operating a restaurant and is part of the restaurant manager’s duties and responsibilities.

They ensure that the overall safety of the restaurant environment, equipment, facilities, government licencing, valid hospitality certifications, sanitation compliance and food safety standards are maintained for both staff and customers.

The main skills you need to be a restaurant manager are leadership, organisational, customer service and problem-solving skills. Hospitality/Food & Beverage (F&B) industry knowledge and proven work experience are usually required. A degree in Business Administration or accreditation in business or hospitality management is a plus.

Roles & Responsibilities

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Assist in other logistics activities as and when required
• Pick and packing of supplies
• Assist in daily operations
• Verify quantities, condition and type of goods received
• Ensure proper labelling & storing of goods received
• Liaise with suppliers of overseas and local and buyers on delivery schedule
• Check the packing of food products by mixing up of various combinations and proportions of spices which could bring a good quality and flavour of masala powders and various spices powders are in correct proportion.
• Ensure accurate update of goods received and goods issued into system
• Responsible for receiving / packing / collecting of parcels, shipments and documents
• Replenish stock, monitor stock expiry & conduct cycle counts every quarterly
• Maintain and count of stocks properly
• Responsible for good housekeeping and safe workplace
• Dispose obsolete equipment and material

The above position plays a key role in maximising hotel revenue and profitability by supporting the development and execution of pricing, distribution, and inventory strategies. Working closely with the Director of Rooms & Revenue, this role ensures optimal business mix, accurate forecasting, and effective use of revenue management systems and distribution channels.

Revenue Strategy & Analysis 

• Assist in developing and implementing pricing and yield strategies to maximise room revenue, market share, and profitability. 
• Conduct daily, weekly, and monthly analysis of hotel performance, competitor benchmarking, and market demand. 
• Support the preparation of accurate revenue forecasts and budgets. 

Inventory & Pricing Management 

• Monitor and adjust room inventory and rate strategies across all distribution channels(brand website, OTAs, GDS, corporate accounts). 
• Ensure rate parity and distribution accuracy across all platforms. 
• Support group pricing decisions and evaluate displacement analysis for large bookings. 

Systems & Reporting 

• Maintain and optimize revenue management systems (RMS), channel manager, and PMS data accuracy. 
• Prepare and present regular performance reports, including pickup pace, segment mix, and booking trends. 
• Track and report on key KPIs such as ADR, RevPAR, Occupancy, and Market Penetration Index. 

Collaboration & Communication 

• Work with Sales & Marketing teams on promotions, campaigns, and packages to drive demand. 
• Coordinate with Reservations and Front Office to ensure smooth execution of pricing and inventory strategies. 
• Support Director of Rooms & Revenue in strategy meetings and provide insights for decision-making. 

Qualifications 

• Bachelor's diploma or degree in Hospitality Management, Business Administration, Finance, or related field 
• Minimum 2-3 years of revenue management experience in hotel or hospitality sectors
• Proven experience with revenue management software and systems (e.g., IDeaS, Duetto, or similar platforms) 
• Strong analytical and financial modeling skills with proficiency in Excel and data analysis 
• Solid understanding of hotel operations, rate structures, and distribution channels 
• Excellent communication and presentation skills 
• Strong organizational and time management abilities with attention to detail 

Job Description:

• Lead and oversee the seamless day-to-day operations of all Food & Beverage outlets including Racines, 1864, Whisky Lounge and in-room dining.
• Drive guest satisfaction, loyalty and brand reputation by delivering memorable dining experiences through personalized service, strong guest engagement and meticulous attention to detail.
• Evaluate changes in guest needs, the guest mix and competitive set in order to recommend and action appropriate product/service and operational changes as necessary.
• Ensure that brand standards, including sustainability initiatives, are maintained.
• Recruit, mentor, coach and develop high-performing teams through structured training, succession planning, performance management, and employee engagement initiatives that foster a positive service culture.
• Coordinate and communicate with all other departments as required to ensure smooth operations, high levels of guest and employee satisfaction and the most effective use of resources.
• Take a proactive and innovative approach to operations in order to maintain market competitiveness and exceptional financial performance.
• Work with the Marketing team to develop creative and effective promotions and to drive their implementation in a timely manner.
• Develop beverage menus for all areas and work with the Executive Chef to develop dining menus.
• Prepare monthly forecasts for restaurant, room service and bar, review daily and monthly financial result and take any required actions.

Job Requirements:

• Minimum 3 -5 years of experience in a similar role, preferably in a Five-star luxury setting.
• A strong understanding of the overall hotel business with the ability to study, analyse and interpret complex activities and/or information in order to improve new practices or develop new approaches.
• Proven experience in meeting budget and forecast for all costs, including payroll and other expenses.
• Experience in managing and developing a team, including performance management, performance reviews, disciplinary procedures, creating learning and development plans, coaching etc.
• Has a good understanding of luxury guest expectations and desire to meet these expectations.
• Project professional image at all times through personal presentation / interpersonal skills.
• Has awareness of industry trends in service, product and presentation. A passion for food, wine and the culinary arts that is knowledgeable and effusive.
• Aptitude for developing promotions and marketing.

Occupying Levels 25 to 39 of the DUO Tower, Andaz Singapore is a lifestyle hotel brand by Hyatt Hotels Corporation that inspires fresh perspectives. The first Andaz property in Southeast Asia offers well-appointed guestrooms and suites, four event venues, and five dining and drinking concepts, with stunning views of the city. Situated at the crossroads of the Kampong Glam, Little India and Bras Basah Bugis cultural districts—with their intimate shophouse-filled alleyways and atmospheric colours, textures and flavours— Andaz Singapore aims to spark discovery of the rich culture of Singapore, and inspire guests to experience the city from new angles.

Global in scale while local in perspective, the Andaz brand empowers self-expression and stimulates guests’ curiosity through imaginative travel for a distinctively local experience. Through thoughtful, unscripted service tailored for travelers, Andaz hotels enable guests to go beyond the familiar to discover and define their personal essence while immersing themselves in the spirit of the eclectic culture around them.

Come join us to express your Andaz as the Hotel’s Assistant Manager – Cantonese Restaurant if the following describes you.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit center, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Fluent in both English and Mandarin in order to communicate with Mandarin speaking guests.

• Minimally one year as Assistant Manager in a hotel or large Cantonese/Chinese restaurant with good standards.
• Great knowledge in restaurant management
• Well-versed in operational standards, managing manpower cost & driving financial goals
• Comprehensive knowledge of business needs and productivity requirements
• Strong communication and leadership skills
• Excellent administrative, customer service and interpersonal skills
• A can-do attitude

** We regret that only shortlisted candidates will be notified **

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations to ensure smooth workflow and service delivery
• Deliver superior customer service to maximize satisfaction and loyalty
• Respond efficiently and accurately to customer complaints to resolve issues promptly
• Regularly review product quality and research new vendors to maintain high standards
• Organize and supervise staff shifts to optimize coverage and productivity
• Ensure compliance with sanitation and safety regulations to uphold health standards
• Manage the restaurant’s public image and suggest improvements to enhance reputation
• Control operational costs by identifying and implementing waste reduction measures
• Promote the brand in the local community through word-of-mouth and restaurant events to increase visibility
• Recommend marketing strategies such as discounts and social media ads to reach a broader audience
• Train new and current employees on proper customer service practices to maintain service quality
• Implement policies and protocols to sustain efficient future restaurant operations

Required competencies and certifications

• Proven work experience as a Restaurant Manager, Restaurant General Manager, or similar role
• Proven customer service experience in a managerial capacity
• Extensive food and beverage (F&B) knowledge, including the ability to recall ingredients and dishes to inform customers and staff
• Familiarity with restaurant management software
• Strong leadership, motivational, and people management skills
• Acute financial management skills

We are seeking a highly organized Section Head (Deli) to lead our "Fresh-to-Go" section. This role is critical in ensuring our sandwiches, salads, and savory items are prepared with the freshest ingredients and delivered with maximum efficiency.

Key Responsibilities:

• Assembly Management: Lead the assembly line for sandwiches and deli products, ensuring high-speed output while maintaining recipe accuracy.

• Ingredient Integrity: Oversee the preparation of fresh produce and proteins, ensuring strict FIFO (First-In, First-Out) protocols.

• Cold-Chain Compliance: Maintain the highest level of sanitization and temperature control, adhering to SFA "Ready-to-Eat" food regulations.

• Quality Control: Verify that all fillings, sauces, and spreads are prepared according to standardized recipes.

• Efficiency: Optimize prep and assembly workflows to meet tight early-morning delivery windows.

Requirements:

• Minimum 5 years of experience in a commissary kitchen, catering, or high-volume deli operation.
• Strong background in cold-kitchen management and food safety.
• Excellent organizational skills with the ability to manage numerous SKUs.
• Experience in training staff on portion control and standardized assembly.
• Ability to thrive in a fast-paced, high-volume environment.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations.
• Willingness to work rotating shifts and weekends/public holiday
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)