Total 1,216 Manager level F&B / Tourism / Hospitality job vacancies

Job Summary

Responsible in ensuring hotel operations smooth running and satisfying hotel guests’ needs through attending to their enquiries and providing solutions and good customer service. Identify operation gaps and improve hotel review ratings across all OTA, TripAdvisor and social media.

Duties and Responsibilities:

Operations

· Improving on operations procedures.

· Managing a team of staff under various departments.

· Ensuring smooth operations by preparing roster and arranging shift cover for last min leave/ medical leave.

· Checking all emails and OTA messages are being replied promptly within a day.

· Checking all payments are being charged for non-refundable bookings and cancellable bookings are being charged based on the cancellable policy.

· Checking no outstanding payments for in-house and check out guests.

· Ensuring accuracy of daily reports.

· Providing training to new joiners.

· Covering shift when necessary.

· Checking and monitor of inventory level.

· Sourcing of new supplier and reviewing existing suppliers and operators.

Customer Service

· Following up that all guest’s special request prior to check in and arrange accordingly.

· Listening and attending to guests concerns and complains and ensure their concerns/complains are being dealt with in the best amicable way.

· Checking on OTA reviews and follow up on the complains mentioned in the review to ensure no repeat of similar issue. Compliments the team if there are good reviews mentioning specific GRO/ Housekeeping.

· Bringing up online review ratings.

Reports

· Checking of daily shift reports and submit to Operation Manager/ General Manager for month end reporting.

· Preparing and tally daily credit card statement from daily shift report and submit to Operation Manager/ General Manager for month end reporting.

· Preparing and consolidate monthly petty cash report and submit to Operation Manager/ General Manager for month end reporting.

· Checking of cancellation and no-show reports for every month end to make sure that it is correctly reported and charged for all OTAs.

· Tabulating month end staff rostering and incentives.

Housekeeping and Maintenance

· Checking of guest rooms before guest arrival.

· Ensuring good communication between Housekeeping and Front desk Department.

· Setting up schedule for internal room care, internal maintenance of guest rooms and external maintenance.

· Enhancing, improving and suggesting with GM on the overall hotel and hotel guest rooms experience.

Revenue Management

· Increasing ADR.

· Managing hotel room rates and allotments.

· Knowing OTAs and hotel rates and promotions.

· Managing hotel expenses.

· Hitting monthly hotel revenue target.

· Assisting in collections of any outstanding payments.

Job Holder’s specifications

· Possesses a Degree or Diploma in Hospitality or equivalent.

· Has at least 3 years of experience on managerial role or at least 6 years of front desk experience.

· Must possess integrity and drive.

· Proficient in Microsoft Office Applications.

· Must be highly independent and resourceful.

· Possess good communication and leadership skills.

· Able to correspond in writing with customers, suppliers and internal staff.

· Able to withstand work pressure and guests’ demands.

Job Description:

• Manage the daily operations of the restaurant
• Responsible for the business performance of the shop
• Ensure compliance to operations standards and procedures and upkeep of food quality standards
• Ensure excellent customer service
• Conduct interviews of walk-in candidates
• Create fun and motivating environment for staff to work in
• Training and development of service staff
• Ensure proper conduct of service staff
• Handle customers feedback professionally
• Upkeep cleanliness of outlet
• Administrative duties

Job Requirements:

• Minimum 1-3 years' experience incomparable capacity
• Fresh Graduates with some F&B experience are welcome to apply and will be considered for the Management Trainee position
• Self-motivated, people orientated and a team player
• Adaptable and enjoy working in a fast pace environment
• Excellent communication and interpersonal skills
• Able to work shifts, weekends and public holidays
• 6 days/week, 10hour shift

SUMMARY

To ensure that restaurant operate efficiently and profitably while maintaining reputation and standards. This role must coordinate a variety of activities, whatever the size or type of the outlet, and are responsible for the business performance, quality standards and health and safety of the restaurant.

RESPONSIBILITIES

• Responsible for the business and financial success of the outlet operations by applying knowledge in F&B costing and cost control, including staff and food cost
• Organization of stocks and equipment, ordering of supplies and oversee the outlet maintenance, cleanliness, and security
• Responsible for planning and working within budget, maximizing profits and achieving sales targets
• Responsible for people management including recruitment, motivation, training and development, roster planning, and payroll administration
• Ensure that safety and hygiene standards are strictly adhered to at all times and to be in compliance in accordance to regulations
• Provide leadership in cultivating, guiding and coaching staff in providing excellent service experience to all guests consistently
• Handles all guests queries and feedbacks in a professional and timely manner
• Ensure that standard operating procedures, processes and policies are strictly adhered to
• Prepare monthly management reports in relation to outlet performance
• Adhoc duties/projects as assigned by Supervisor

REQUIREMENTS

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent
• Minimum 5 years of relevant experience with at least 3 years in a managerial level
• Energetic, good team player and service oriented
• Great leadership with solid analytical, communications and interpersonal skills
• Independent, proactive, resourceful and ability to work in a fast paced environment
• Well versed in Microsoft Office.

Responsibilities

• Oversee daily restaurant operations, ensuring smooth service, high standards, and strong team coordination.

• Lead, train, and motivate service staff, driving performance and maintaining a positive team culture.

• Manage manpower planning, duty rostering, and staffing levels to support peak business periods.

• Monitor sales performance, control costs, and improve overall profitability through operational efficiency.

• Ensure compliance with licensing, hygiene, and workplace safety regulations at all times.

• Build strong relationships with guests, suppliers, and stakeholders while resolving issues promptly and professionally.

Requirements

• Proven experience in a supervisory or managerial role within F&B or hospitality.

• Strong leadership and interpersonal skills, able to lead from the front in a high-energy environment.

• Commercially aware with the ability to interpret sales reports and manage budgets effectively.

• Organised, adaptable, and confident in handling operational challenges and guest concerns.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

SUMMARY:

We’re looking for a motivated Assistant Restaurant Manager to join our growing team. In this role, you’ll play a vital part in ensuring smooth daily operations, delivering excellent guest experiences, and leading a team that shares your passion for great service. This position is ideal for someone with strong leadership, communication, and organizational skills who thrives in a fast-paced, people-focused environment.

KEY RESPONSIBILITIES:

Operations & Service Management

-      Address guest complaints and feedback promptly during service

-      Handle general enquiries and in-house delivery orders efficiently

-      Assist in event planning, coordination, and set-up when required

-      Ensure restaurant cleanliness, hygiene, and safety standards are consistently met

-      Plan and prepare each shift to deliver excellent guest service and operational efficiency

-      Act as the PIC in the absence of Restaurant Manager to ensure seamless operations flow

-      Operate and cover all Front-of-House stations, including hands-on service when required

-      Oversee opening & closing procedures, including any ad-hoc tasks assigned by management

Team Leadership & Training

-     Supervise on-duty staff to maintain service excellence and compliance with SOPs

-     Foster a positive and productive work environment to uphold service standards

-     Train, coach, and support new team members according to their learning pace to ensure they meet service and quality standards

-     Review sales and team performance, implementing continuous improvement plans to drive sales growth and enhance service quality

Inventory & Financial Management

-     Manage ordering processes and maintain sufficient stock levels for restaurant operations

-     Report operational matters, including maintenance and equipment issues to management

-     Oversee supplier invoice filing and ensure accurate cash handling at every end-of-day reconciliation

Compliance & Administration

-     Uphold brand standards to deliver a consistent, high-quality guest experience

-     Ensure full adherence to company policies, SOPs, and all regulatory requirements

This position is located at our Loyang and Outram locations.

JOB REQUIREMENTS:

-     At least 2–4 years of supervisory experience in F&B, preferably in a restaurant setting

-     Ability to adapt in a fast-paced environment, balancing service with operational needs

-     Strong leadership and people management skills with a hands-on attitude

-     Able to multitask and perform under pressure in a fast-paced, high-volume environment

- Able to work flexible shifts, including weekends and public holidays

Job Summary

The Food Services Operations Manager is responsible for overall restaurant operations and profitability for outlets/branches, including achieving high level targets for sales, food cost, and productivity.

Responsibilities

• Overall manage Rest Managers to control food cost, labor cost, and all other costs to meet financial targets
• Oversee and implement staff training programs to ensure competence and quality standards
• Coach and guide Managers to enhance team leadership and operational efficiency
• Execute local marketing activities for all outlets to drive store sales and achieve sales targets
• Meet and exceed productivity targets through overseeing resource and workflow management by Managers in the outlets
• Ensure workplace health and safety procedures comply with government safety codes and regulations
• Maintain all business records to comply with authorities

• Strong proficiency in AutoCAD and 3D rendering software, with the ability to produce accurate layout drawings independently is a must.

Responsibilities

• Develop and refine kitchen layout drawings and 3D renderings to support commercial foodservice projects.

• Translate operational requirements into practical design solutions, ensuring efficient workflow and equipment placement.

• Prepare technical drawings, mark-ups, and equipment schedules using AutoCAD or equivalent software.

• Support coordination between consultants, contractors, and suppliers during project execution.

• Assist in site inspections to ensure installations align with approved drawings and specifications.

• Ensure designs comply with relevant regulatory requirements relating to ventilation, fire safety, and foodservice infrastructure.

Requirements

• Diploma or Degree in Mechanical Engineering, Building Services, Interior Design, or related discipline.

• Strong proficiency in AutoCAD and 3D rendering tools; ability to produce and interpret technical drawings confidently.

• Familiarity with commercial kitchen layouts, equipment planning, or hospitality environments is preferred.

• Project management experience in kitchen or F&B fit-out projects is advantageous but not mandatory; structured training will be provided.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

In the role of Assistant / Restaurant Manager, you will lead the outlet under your charge to deliver excellent customer service and dining experience.

Job Scope

• Maintain outlet service quality and display good customer relation skills
• Ensure food quality and presentation are up to standard and manage service recovery
• Manage peak periods effectively with good hosting and queue management skills
• Display good supervisory skills with ability to assign and delegate duties among staffs
• Plan outlet schedule and deployment
• Manage staff discipline and performance issues
• Execute outlet administrative duties and management reporting
• Maintain restaurant hygiene and upkeep
• Achieve sales target and manage maintenance, labour and food costs

Job Information

• Working Hours: 5 days/week (2 off days per week, no split shift)
• At least 2 years experience in F&B, preferably with managerial experience
• Possess high standard of customer service and willingness to learn
• Salary will commensurate with experience
• Staff meal provided
• Company is expanding with good growth opportunities

Welfare & Benefits

• Annual Salary Increment
• Quarterly Sales Incentive
• Performance Bonus
• Annual Leave
• Medical Leave
• Medical Benefits
• Staff Dining Privilege
• Career Advancement Opportunities
• Outlet Teambuilding Activities

Available Work Locations (All locations near MRT)

• Heartbeat Bedok (Bedok MRT)
• Pasir Ris Mall (Pasir Ris MRT)
• Eastpoint Mall (Simei MRT)
• Heartland Mall (Kovan MRT)
• Waterway Point (Punggol MRT)
• Djitsun Mall (Ang Mo Kio MRT)
• Bukit Timah Shopping Centre (Beauty World MRT)
• Rendezvous Hotel Singapore (Dhoby Ghaut / Bencoolen / Bras Basah MRT)

Whatsapp us at 8126 8194 for more information!

Job Description

Responsible for overseeing daily store operations, leading the sales team, ensuring excellent customer service, managing inventory, and achieving sales targets while maintaining store standards and compliance.

Requirements

• At least 2–5 years of retail experience, preferably in a supervisory role
• Strong leadership and communication skills
• Sales-driven and able to work retail hours, including weekends and public holidays

Liberte HR is partnered with an established multi-site retail and F&B business in Singapore to appoint a Manager, Leasing & Projects. This is a broad, hands-on role supporting both portfolio expansion and existing site management, sitting across site acquisition, lease negotiations, renewals, store development, asset upkeep, and facilities management.

You will work closely with senior stakeholders locally and take ownership of both new and existing sites, while helping ensure the portfolio remains commercially strong, operationally sound, and well maintained.

The Role:

• Identify, assess, and secure suitable locations for new retail and F&B outlets
• Prepare analysis and financial projections of suggested sites to Company's senior management
• Lead lease negotiations, renewals, terminations, and relocations where required
• Build and maintain strong relationships with landlords, mall operators, and developers
• Track lease and licence timelines to ensure timely renewals and compliance
• Oversee store design, fit-out, renovation, and project delivery across the portfolio
• Manage maintenance, repairs, inspections, and day-to-day facilities matters
• Ensure outlets remain compliant with relevant health, safety, and environmental standards

Requirements:

• Minimum of 5 years of relevant experience in leasing and project management in the Singapore market
• Tenant side leasing experience is valued but not an exclusion criteria
• Strong understanding of lease agreements, landlord negotiations, and site evaluation
• Experience overseeing renovations, fit-outs, maintenance, and facilities operations
• Confident stakeholder manager with the ability to work across multiple projects at once
• Hands-on, commercially minded, and comfortable operating in a fast-paced environment
• Full working rights in Singapore

Job Details:

• 5 working days; fair rotational shift include weekends & PH
• 3 shift patterns (dependent on locations):
  A shift: 7.30am to 5pm
  B shift: 1 to 10.30pm
  C shift: 10pm to 7.30am
• Location: Central Region

Responsibilities:

• Supervise all Front Office sections and other hotel operational departments.
• Manage reception, cashier, telephone, reservation, and baggage services within the Front Office. Monitor junior staff's behavior and performance for a positive guest experience.
• Handle security-related tasks, such as directing guests in case of incidents and addressing undesirable behavior or individuals in coordination with security.
• Optimize room usage to increase revenue by closely monitoring room inventory.
• Ensure guests receive prompt, courteous service and manage guest check-in/check-out processes.
• Maintain an appropriate cash float and authorize rate changes, paid-outs, cash advances, and check acceptance following established procedures and credit policies.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Chan He Guang | EA Personnel No.: R23117560

POSITION SUMMARY

Contact appropriate individual or department (e.g., Sales, Data Administration, Accounting) as necessary to resolve guest calls, requests, or problems. Use sales techniques that maximize revenue while maintaining existing guest loyalty to Marriott, including up-selling. Determine and give complimentaries to guests as gifts for their patronage (e.g., rewards points, show tickets, gift certificates). Promote awareness of brand image internally and externally. Process requests for redeeming Marriott Rewards points. Process all reservation requests, changes, and cancellations received by phone, fax, or mail. Enter Marriott Rewards information into appropriate software when taking guest reservations. Answer, record, and process all guest calls, requests, questions, or concerns. Perform general office duties to support Sales & Marketing (e.g., filing, sending emails, typing, faxing).

Assist management in training and motivating employees; serve as a role model. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Monitor the performance of others to ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS 

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 2 years of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None 

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

1. Kitchen Operations and Food Quality

• Oversee all daily kitchen operations, ensuring smooth service during peak and off-peak periods.

• Ensure consistent execution of recipes, plating standards, and portion sizes.

• Conduct regular quality checks on food preparation, taste, and presentation.

• Maintain strict adherence to food safety, hygiene, and sanitation standards (SFA/NEA guidelines).

2. Menu Development

• Collaborate with the Executive Chef and management on menu planning and seasonal specials.

• Innovate and introduce new dishes aligned with the brand’s concept and customer preferences.

• Conduct food tastings, standardization, and recipe costing for all new menu items.

3. Team Leadership and Training

• Lead, train, and mentor kitchen staff, fostering a positive and professional kitchen culture.

• Schedule and manage manpower planning, ensuring adequate coverage.

• Conduct performance evaluations, provide coaching, and support skill development for junior cooks.

4. Inventory, Costing and Budget Control

• Oversee inventory management, including ordering, receiving, and stock rotation (FIFO).

• Ensure cost control through portion management, waste minimization, and supplier coordination.

• Work with management on food cost targets, budgeting, and monthly cost analysis.

5. Health, Safety & Compliance

• Ensure compliance with all food safety, hygiene, and workplace safety regulations.

• Conduct regular kitchen audits and ensure proper maintenance of equipment.

• Enforce safe working practices and coordinate with management on any repair needs.

6. Coordination & Communication

• Work closely with front-of-house teams to ensure seamless service delivery.

• Communicate daily specials, menu changes, and operational needs clearly to all staff.

• Attend management meetings and contribute operational insights.

REQUIREMENTS

• At least 5–8 years of kitchen experience, with 2–3 years in a supervisory or lead role.

• Strong culinary knowledge and experience in Western & Asian cuisine would be advantages

• Proven leadership and team management skills.

• Excellent understanding of food costing, inventory control, and operational KPIs.

• Strong organizational skills and ability to perform under pressure.

• Valid Food Hygiene Certificate (WSQ).

You will participate in all sales activities and work in line with the sales and marketing plan for the various market segments in order to exceed hotel revenue and targets. The scope of responsibility includes: promoting the hotel brand, contracting new business and maximizing revenue for the hotel.You are also in charge of establishing outstanding businesses relationships within local, domestic and international markets monitoring competitor activities and market intelligence attending travel functions and sales road shows and organizing sales trips to promote sales for the hotel. We will provide training that will equip you to be a confident Sales Manager who stands out in the market by achieving exceptional results.You will report directly to the Director of Sales & Marketing who will provide coaching and support to enable you to achieve what you are driving for.