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

Job Summary

We are looking for a motivated and service-oriented Restaurant Supervisor/Assistant Manager to join our vibrant team in Singapore. You will support the Restaurant Manager in overseeing daily front-of-house operations, ensuring excellent customer service standards and smooth restaurant operations. This is a fantastic opportunity to be part of a dynamic dining environment that brings the warmth and flavors of Greek hospitality to guests.

Key Responsibilities

• Assist the Restaurant Manager in overseeing daily restaurant operations to ensure smooth and efficient service.
• Supervise and support front-of-house staff during service, ensuring high standards of customer service and guest satisfaction.
• Lead, train, and motivate service staff to maintain operational excellence and a positive team culture.
• Handle guest enquiries, feedback, and complaints professionally and promptly.
• Ensure compliance with food hygiene, workplace safety, and company service standards.
• Assist in staff scheduling, manpower planning, and attendance monitoring.
• Support inventory control for beverages, service supplies, and restaurant operating equipment.
• Coordinate closely with the kitchen team to ensure timely and accurate food service.
• Monitor restaurant cleanliness, ambience, and presentation to maintain brand standards.
• Assist in implementing promotional activities, upselling initiatives, and operational improvements.
• Support opening and closing duties, including cash handling and daily sales reconciliation.
• Take charge of restaurant operations in the absence of the Restaurant Manager.

Preferred Qualification & Experience

• GCE ‘N’/‘O’ Level, Diploma, or equivalent qualification in Hospitality or Food & Beverage Management.
• Minimum 3 years of relevant experience in the F&B industry, including supervisory experience.
• Possess WSQ Food and Beverage Safety and Hygiene certification would be advantageous.
• Strong customer service, communication, and leadership skills.
• Understanding of Greek culture and Mediterranean dining concepts would be advantageous but not compulsory.
• Able to work on weekends, eve of public holidays, and public holidays.
• Able to work on a 5.5-day work week schedule.

Benefits

• Competitive salary
• Medical benefits
• Career progression opportunities
• Work in a dynamic and supportive team environment

• Assist with overall day-to-day operations in the Dining Hall area, Pantry and Stewarding sections
• Ensure the outlet is run in an efficient manner and proper service is offered at all times
• Ensure all special requirements needed for service or food are prepared for and carried out for customers
• Handle customer feedback calmly, professionally and efficiently at all times, resolving any disputes and recovering service effectively
• Keep the management /Chef updated on any food delay, complaints and customers feedback
• Manage restaurant inventory levels, handling purchasing of necessary items when necessary
• Manage restaurant environment, handle and schedule regular maintenance and upkeep of restaurant, such as pest control, servicing, etc
• Resolve any reservation and cashiering issues
• Handle restaurant petty cash disbursements and reimbursements
• Stand-in and cover duties of any area requiring support
• Schedule staff roster to ensure good and sufficient allocation of manpower for service
• Manage and train staff
• Perform any other job tasks assigned by the management

Requirements:

• Prior experience as Assistant Restaurant Manager in Chinese restaurant
• Excellent personal presentation and interpersonal skills
• Confident, outgoing personality and positive attitude
• Ability to remain calm under pressure
• Able to cope in fast-paced environment with heavy volume
• Ability to multi-task
• Proficient in Mandarin (spoken and written) to coordinate event requirements and communicate kitchen orders accurately with the Chefs

Job Summary

We are seeking a motivated Sales Manager to drive hotel room sales, build client relationships, and collaborate with internal teams to enhance guest satisfaction and achieve revenue targets.

Responsibilities

• Drive room sales to meet assigned revenue and occupancy goals
• Develop and expand relationships with corporate and individual clients to increase sales opportunities
• Respond promptly to sales enquiries and follow up to secure bookings
• Manage customer feedback and resolve issues professionally to maintain high satisfaction
• Coordinate with Front Office, Reservations, and Housekeeping teams to fulfill guest requirements
• Support sales planning, promotional activities, and business development initiatives
• Perform additional duties as assigned by the Head of Department

Preferred competencies and qualifications

• Minimum 1–2 years of sales experience, preferably in hotel, hospitality, or related sales fields
• Diploma or Degree in Hospitality Management, Business, or related discipline
• Strong interpersonal, communication, and negotiation skills demonstrated through client interactions and sales processes
• Customer-focused with a proactive, service-oriented approach to managing client needs
• Ability to manage multiple priorities and respond to enquiries efficiently
• Team player with effective coordination skills across departments

Benefits

• 5 Days Work
• Annual Wage Supplement (AWS)
• Dental and optical benefits
• Duty meals provided (if applicable)

We’re hiring an experienced Restaurant Manager to lead daily operations at our high-volume, full-service restaurant. You’ll drive great guest experiences, develop a high-performing team, and ensure smooth service from open to close.

Key Responsibilities

• Lead front-of-house operations, ensuring consistent, high-quality guest service.
• Manage shift planning, scheduling, and real-time labor adjustments to meet demand.
• Oversee closing procedures and end-of-day reconciliation, including late closes at 1:00 AM.
• Supervise opening/closing checklists, cash handling, deposits, and inventory controls.
• Hire, train, coach, and performance-manage FOH staff; foster a positive, accountable culture.
• Coordinate with kitchen leadership to maintain service standards, menu execution, and ticket times.
• Monitor POS accuracy, comps/voids, and daily sales reports; track KPIs and implement improvements.
• Ensure compliance with health, safety, and sanitation standards.
• Handle guest feedback and service recovery with professionalism and urgency.
• Support special events, promotional activations, and holiday service.

Schedule & Requirements

• Ability to work late-night closing shifts ending at 1:00 AM.
• Availability on weekends and public holidays.
• Full-time, on-site role with a rotating schedule.

Qualifications

• 3+ years in restaurant management or senior supervisory roles in a fast-paced environment.
• Proven experience managing shifts, scheduling, and labor targets.
• Strong leadership, communication, and conflict-resolution skills.
• Proficient with POS systems, cash handling, inventory, and basic P&L understanding.
• Fluency in English, Chinese, and Japanese (spoken and written) to support guests and team coordination.
• Up-to-date knowledge of food safety and hygiene standards; relevant certifications a plus.

What We Offer

• Competitive salary and performance-based incentives.
• Benefits package (details during interview).
• Training and career growth opportunities in a supportive, team-focused environment.

An Administration Manager plays a crucial role in ensuring the smooth operation of an organization. Here are some of the key responsibilities:

• Planning and Coordinating: Develop and implement administrative procedures and systems to streamline processes.
• Recruiting and Training: Hire and train personnel, and allocate responsibilities and office space1.
• Performance Assessment: Evaluate staff performance and provide coaching and guidance to ensure maximum efficiency.
• Information Flow: Ensure the smooth and adequate flow of information within the company to facilitate other business operations.
• Inventory Management: Monitor office supplies and manage the purchasing of new materials while keeping budgetary constraints in mind.
• Cost Monitoring: Oversee costs and expenses to assist in budget preparation.
• Facilities Management: Supervise facilities services, maintenance activities, and tradespersons.
• Policy Adherence: Ensure operations adhere to policies and regulations.
• Organizational Changes: Keep abreast of all organizational changes and business developments

Job Responsibilities:

• The Business Development Manager is responsible for business development, build trust and long term relationships with customers, work with sales and marketing team to provide broad based and niche personalised service and consistently top notch food products sourced globally.
• He/she is expected to maintain a forecast and targeting sales attainment plan, participate in competitive analysis and pricing strategy development, perform market research, prospecting, develop sales strategy and meet sales targets. He/she is also responsible for managing business resources, servicing existing customer accounts and at the same time penetrating into new channels and open new accounts.
• Resourceful and analytical, he/she is required to manage resources and obtain buy-in from internal and external stakeholders. He/she is also expected to have strong leadership skills, make business decisions independently.

Requirements:

• Minimum 5 years’ related experience in business development/sales managerial position in Foodservice trade with proven sales track record
• Excellent communication and negotiation skills
• Critical thinker and problem solver
• Goal-oriented, able to work independently and a team player
• Able to analyse data and business statistics and translate results into better solutions
• Able to multi-task, prioritize and manage time effectively
• Experience in managing data analytics and financial reports
• Degree in business administration, sales or relevant field

RESPONSIBILITIES:

• Manages, supervises and coordinates the daily operation of the Hotel and ensure that all procedures are performed in accordance with established standards and procedures at all times to reach optimal guest satisfaction.
• Trains and supervises the Front Desk employees in all reception and cashiering procedures and assign tasks as necessary.
• Continuously monitor, study and evaluate operations, policy and procedures of Front Desk; and propose necessary improvements to Hotel Manager.
• Ensure that the investigation of irregularities and undesirable guests and checks on room occupancy discrepancies are properly conducted.
• Responsible for overall cleanliness and condition of the hotel.
• To be well informed of hotel facilities and be able to answer all inquiries.
• To handle complaints or incidents/accidents occurring in the hotel when necessary.
• To ensure smooth flow of check in and check out during peak hours
• Ensure an effective room inventory control to avoid overbooked situation and to maximize room revenue.
• Maintains safety by adhering to safety policies and be responsible to report accidents immediately.
• Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees
• Ensure the safety of the persons and the hotel property by fairly applying Hotel Licensing Regulations with strict adherence to existing laws.
• Maintain assigned personal Attraction Tickets online account and booking platform.
• Strictly enforce Hotel security and anti-vice procedures.

Requirements:

• Minimum 3 years’ of relevant experience in the hospitality industry
• Well-groomed and possesses a cheerful disposition
• Calm, efficient, and able to work well under pressure
• A passion for delivering exceptional levels of guest service
• Proficiency with Microsoft Word, Excel, and Outlook computer programs
• Able to work on rotational shifts, weekends and PHs

Is making every moment matter your true passion? Join us At Radisson Hotel Group, where delivering memorable moments is not just a skill but a heartfelt commitment. Ready to turn every check-in and check-out into an unforgettable experience?

We are currently seeking a Front Office Manager to join our vibrant team.  At Radisson Hotel Group, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.

As the Front Office Manager, you bring an unmatched level of dedication, a focus on delivering exceptional service, and a genuine passion for creating positive guest experiences to our dynamic Front Office Team.

Our Front Office Managers love the hustle and bustle of life! It’s not just about check-in and check-out. It’s about everything in-between.

• You will manage our front office team and lead by example, ensuring all aspects of the guest journey and experience are delivered to the highest level.
• You will exude patience, empathy and have the personality to host the show, whilst managing budgets and inventory
• As an integral part of the management team, you will work proactively to ensure guest satisfaction and the smooth running of the front office department.

• You lead the IKEA Café, Bistro and Swedish Food Market as a strong communication mix to strengthen IKEA’s home furnishing business market position in the local market.
• You are accountable for the SFM/Bistro revenue and customer satisfaction goals towards IKEA Food Direction & Strategy, including financial performance i.e. gross profit, costs, man-hours planning, and productivity levels.
• You cooperate with the IKEA Food Management Team to enhance the link between the IKEA Restaurant & Café and the Swedish Food Market by taking actions to promote cross merchandising/communication.
• You are responsible for food preparation and the cash registry in ensuring adherence to the guidelines stipulated in IKEA Concept Documentation and IKEA Safety & Security Risk Manual.
• You ensure a safe working environment for co-workers and customers in accordance with prevailing local health and safety regulations and HACCP standards.
• You act in accordance with the IKEA Sustainability Direction and work with the team to take actions that contribute to sustainability, such as waste management.

Do you have a knack for orchestrating seamless Food & Beverage Operations, ensuring both the front and back of house are finely tuned?

We are currently seeking a Food & Beverage Manager to join our vibrant team.  At Radisson Hotel Group we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.  We value mindset as pivotal: anticipating guest needs, supporting your department, and consistently delivering memorable experiences.

As the Food & Beverage Manager, you bring a heightened level of expertise, a results-driven approach, and a genuine passion for elevating the dining experience to our dynamic F&B Team.

• Supports the smooth running of the food & beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest levels.
• Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries.
• Delivers plans and objectives where food & beverage initiatives & hotel targets are achieved.
• Manages the food & beverage team fostering a culture of growth, development and performance within the department.
• Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained.
• Accountable for ensuring that costs and inventory are controlled, that productivity and performance levels are attained.
• Builds and maintains effective working relationships with all key stakeholders.

• Delivers effective programmes that advance service standards, profitability and cost control.
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required.

Ready to redefine the art of marketing? Bring your passion to turn strategies into experiences and campaigns into celebrations. Join a team that cherishes your creativity and drive, thriving on making every moment truly matter.

Our people are at the core of our success. Your role guarantees variety and excitement every day. At RHG, we cherish your entrepreneurial spirit, collaborative nature. We foster an inclusive and supportive culture where, together, we ensure that every moment is truly meaningful. Embrace your uniqueness as an individual in our team and explore the exciting growth opportunities we have for you and the chance to create memorable moments.

We are currently seeking a Marketing Manager to join our vibrant team. At RHG, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences. We value mindset as pivotal: anticipating guest needs, supporting your department, and consistently delivering memorable experiences.

We are dedicated to nurturing and growing talent, offering pathways for advancement, and fostering a culture of continuous learning.

As the Marketing Manager, you infuse our team with an unparalleled level of strategic vision, a results-driven approach, and an unwavering passion for creating impactful marketing experiences. Your leadership drives our dynamic marketing team to new heights, ensuring a distinctive and compelling presence for Radisson in the ever-evolving hospitality landscape.

• Develop and execute marketing plans aligned with business objectives and brand guidelines.
• Oversee digital efforts (website, social media, email, online ads) to boost visibility and engagement.
• Lead creative campaigns, promotions, and events to attract guests and drive revenue growth.
• Collaborate with Sales for targeted initiatives, ensuring departmental alignment.
• Conduct market research for differentiation opportunities and enhanced market positioning.
• Monitor marketing metrics, analyze data, and optimize campaigns for effectiveness.
• Manage loyalty programs and guest engagement for strong relationships and retention.
• Cultivate media, influencer, and partner relationships to expand reach and secure coverage.

Project Support & Coordination

• Assist in the delivery of project management services throughout the project lifecycle.
• Conduct background research, data collection, and benchmarking to support decision-making.
• Establish and maintain effective project documentation and reporting systems.
• Support the development and updating of detailed project plans and schedules.
• Assist in establishing and maintaining a robust communication framework to align all stakeholders, facilitating swift decision-making and proactive issue resolution.

Monitoring & Reporting

• Track project progress and performance indicators; prepare updates and reports
• Manage change control processes and maintain accurate change logs.
• Assist in weekly dashboard, formal progress reports and presentations for stakeholders.

Stakeholder Engagement

• Liaise with clients, contractors, consultants, and other stakeholders.
• Attend project meetings and produce accurate and timely meeting minutes.
• Support communication flow between internal and external teams.
• Assist in proactive cost tracking and forecasting with Client’s QS to monitor budget utilisation, assess potential risks early, and provide real-time cost reporting.
• Assist in maintaining structured payment certificate process, ensuring claims are aligned with verified progress and maintaining healthy cash flow for all project stakeholders.

The Dim Sum Head Chef is responsible for leading and managing all aspects of the Dim Sum Kitchen operations, ensuring the preparation and presentation of authentic, high-quality dim sum dishes in line with the restaurant standards. This role oversees menu development, food quality, kitchen efficiency, hygiene compliance, cost control, and team leadership.

Culinary Operations

• Plan, prepare, and oversee the daily production of all dim sum items, including steamed, fried, baked, and specialty products.
• Ensure consistency in taste, texture, portioning, and presentation of all dishes.
• Maintain authenticity while introducing innovative dim sum offerings to enhance guest experience.
• Monitor mise en place, production schedules, and kitchen workflow for smooth service operations.
• Ensure freshness and proper storage of all ingredients.

Menu Development

• Create seasonal menus, promotional items, and signature dim sum selections.
• Introduce new recipes based on market trends and guest preferences.
• Standardize recipes and maintain recipe costing.

Team Leadership

• Supervise, train, coach, and develop all dim sum kitchen associates.
• Schedule manpower efficiently according to business volume.
• Maintain discipline, motivation, and teamwork within the kitchen.
• Conduct on-the-job training for junior chefs and apprentices.

Food Safety & Hygiene

• Ensure strict compliance with food safety regulations, HACCP, sanitation, and hygiene standards.
• Conduct regular checks on cleanliness of kitchen equipment, utensils, and workstations.
• Ensure safe handling and storage of food products.

Cost Control & Inventory

• Control food cost through proper purchasing, portion control, and waste management.
• Monitor inventory levels and coordinate ordering of specialty ingredients and supplies.
• Minimize wastage and maintain profitability targets.

Guest Satisfaction

• Ensure timely food production during service periods.
• Respond positively to guest feedback and special requests.
• Maintain high standards to achieve excellent guest dining experiences.

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring high standards of food quality, customer service, and operational efficiency. This role involves managing staff, controlling costs, and maintaining compliance with local regulations.

Key Responsibilities:

• Manage and oversee daily restaurant operations, including opening and closing procedures
• Supervise, train, and schedule staff to ensure smooth operations
• Ensure high standards of customer service and handle customer feedback or complaints professionally
• Monitor food quality, hygiene, and safety standards in compliance with local regulations
• Control operational costs, including food, labor, and inventory management
• Work closely with the kitchen team to maintain menu quality and consistency
• Prepare reports on sales, expenses, and overall business performance
• Ensure proper maintenance of restaurant facilities and equipment
• Implement marketing and promotional activities to drive business growth

Requirements:

• Diploma or Degree in Hospitality, Business, or related field (preferred)
• Minimum 3–5 years of relevant experience in F&B or restaurant management
• Strong leadership and team management skills
• Good communication and interpersonal skills
• Ability to work in a fast-paced environment and handle pressure
• Knowledge of food safety and hygiene standards
• Basic financial and reporting skills

Working Hours:

• 5–6 days work week, including weekends and public holidays
• Shift-based schedule as required by operations

Additional Notes:

• The role requires hands-on involvement in daily operations
• May be required to support multiple outlets if needed

Looking for a head chef in charge of a cafe and bar's menu in Changi Airport Terminal 2

Person must be

- highly motivated

- able to lead a team by example

- willing to grow with the company

- able to come up with new menus, ideas

- do up SOP for kitchen

- team player

Work schedule 6 days work shift, 10 hrs with 1 hr break

Off days and MC as per MOM regulations