Total 1,262 Manager level F&B / Tourism / Hospitality job vacancies

We are looking for a talented and experienced HeadChef to oversee all aspects of our kitchen operations. The Head Chef will beresponsible for designing menus, managing kitchen staff, ensuring food quality,and maintaining a safe and sanitary environment.

Responsibilities:

• Design andupdate menus based on seasonal ingredients and customer preferences
• Overseedaily kitchen operations and ensure efficient workflow
• Supervise,train, and mentor kitchen staff
• Maintainhigh standards of food quality, presentation, and hygiene
• Monitorinventory levels and order supplies as needed
• Controlfood costs and minimize waste
• Ensurecompliance with health and safety regulations
• Collaboratewith management on menu development and special events
• Addresscustomer feedback and resolve any kitchen-related issues
• Implementand enforce kitchen policies and procedures

Qualifications:

• Proven experience as a Head Chef or similar role

•  Culinary degree or equivalent professional training
•  Strong leadership and team management skills
•  Excellent knowledge of food preparation and kitchen operations
•  Creativity and passion for culinary arts
•  Ability to work under pressure and meet deadlines

Restaurant Management

· Assist in overall management of the restaurant operations

· Supervise and coordinate assigned shift; conduct daily pre-operation meeting

· Observe, teach and correct staff's service standards

· Order daily supplies

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

People Management

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

· Plan duty roster

· Check on staff punctuality and discipline

Customer Service

· Handle customer enquiries and complaints

· Ensure customers' satisfaction

Administration and Reporting

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

This position is catered for candidates who are trained in Food and Beverage segment with or without relevant experience to prepare them for Management role in managing a restaurant.

Training program in place for the incumbent:

· Building candidate’s capability from entry-level to managerial Restaurant Manager level

· Participate in planning and execution of managing a restaurant.

· Inculcate good customer service mind set as well as understanding of Company service standard and SOP.

· Manpower planning and rostering

· Assist in monthly reporting

M-I-T are to :-

· Maintain service quality and consistency standards

· Adhere to the Group’s procedures and propose improvements to:

· maintain a healthy working environment;

· ensure customers’ satisfaction;

· monitor stocks level including inventory checks; and

ensure the overall management of the restaurant operations

Provides overall management for a major food service unit.

Plans, organizes, assigns, and supervises the work of a number of diversified personnel engaged in food preparation and service.

Observes quality of food service and gives instructions for maintenance of high standards.

Develops and prepares menus according to sound dietary principles.

Develops, prepares, and prices menus to satisfy customers' desires; promotes cash sales and catering/banquet service.

Coordinates catering/banquet service activities; recommends menus to customers.

Works as necessary to insure customer satisfaction, which may include occasional odd hours and/or remaining on-call for problem solving.

Reviews inventory and requisitions and purchases food supplies as required; makes direct special purchases.

Assigns and trains personnel and determines work schedules.

We are looking for an Food Outlet Manager who isresponsible for the profitability and performance of a food service outlet.Duties include overseeing daily operations, customer service, staff workschedules, cashiering, food supplies, maintenance and administrativeoperations.

Responsibilities:

• Administer purchasing and receiving procedures
• Analyze service quality and customer satisfaction
• Conduct staff performance assessment process
• Contribute to innovation process within own scope of work in thebusiness unit
• Facilitate compliance with legislative and regulatoryrequirements
• Foster service innovation
• Identify and establish internal and external stakeholderrelationships
• Implement loss/risk prevention
• Lead team to implement change
• Manage and implement business continuity plans
• Manage compliance with food and beverage hygiene policies andprocedures
• Manage cost and quality controls
• Manage crisis situations
• Manage food and beverage operations
• Manage guest service
• Manage site/outlet and equipment maintenance
• Manage the customer experience
• Manage training
• Monitor income and expenses
• Optimize workforce for service excellence

Qualifications:

• Experience in the same industry is an advantage
• Positive, confident and personable demeanor
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, andsafety.

We are seeking a creative and experienced head chef to join our team. Ashead chef, you will manage the back-of-house. You will run the daily operationsof the kitchen, manage the kitchen staff to ensure that the highest quality offood is served to our guests, and ensure that all food and labor cost goals aremet.

Responsibilities:

• Direct all kitchen operations, including food preparation, cooking, and cleanup
• Maintain kitchen equipment as needed
• Supervise chefs and cooks
• Resolve issues as they ariseto ensure the continuation of foodservice
• Maintain control of the kitchen to ensure efficiency
• Plan menus and set prices based on the availability of ingredients
• Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Inspect raw and cooked food to guaranty quality
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory
• Maintain vender relationships
• Recruit and train chefs and kitchen staff

Qualifications:

• Ability to remain productive in a high-pressure environment
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations

Job Description

Operations Management

• Oversee, lead, and ensure smooth daily operations across all cafés and kiosks.

• Implement and maintain operational standards and workflow efficiency.

• Ensure full compliance with hygiene, safety, and regulatory requirements.

Staff Leadership & Management

• Supervise, mentor, and lead staff to deliver high-quality service.

• Conduct staff training, coaching, and performance evaluations.

• Manage staff records, including attendance, performance, and HR documentation.

• Plan and prepare staff rosters; manage monthly timesheets.

Customer Relations

• Build and maintain positive, professional relationships with customers.

• Handle customer feedback and ensure service excellence.

Sales & Financial Management

• Lead the team to achieve sales goals and drive revenue growth.

• Monitor financial performance, control costs, and support budget management.

Administrative Duties

• Manage documentation, reporting, and other store administrative tasks.

• Undertake additional duties as assigned by management.

• All other duties assigned by OM/Management

Requirement

• Minimum of 10 years of working experience in the Food & Beverage (F&B) sector would be an advantage.

• Ability to commit to extended working hours as required by operational needs.

Job Summary

Responsible for overseeing the daily operations, performance, and profitability of multiple F&B kiosks within an assigned area, ensuring operational efficiency, brand consistency, and high standards of customer service.

Key Responsibilities

• Manage and oversee day-to-day operations of multiple kiosks.

• Ensure compliance with company SOPs, food safety, and hygiene standards.

• Monitor sales performance, cost control, inventory, and wastage.

• Lead, train, and supervise kiosk teams, including manpower planning and performance reviews.

• Maintain service quality, brand standards, and customer satisfaction.

• Prepare operational and performance reports for management.

Requirements

• Minimum 10 years of relevant F&B experience, with multi-outlet or supervisory experience preferred.

• Strong leadership, operational, and people management skills.

• Knowledge of food safety regulations and cost control.

• Willingness to work flexible hours, including weekends and public holidays.

Responsibilities:

• Compensation & Benefits:
• Ensure compliance with legal regulations (MOM, RBA) and HQ requirements.
• Benchmark compensation with manufacturing/contract manufacturing/semicon industries.
• Oversee yearly merit increment and appraisal process.
• Propose salary adjustments for promotions and upgrades.
• Plan and execute bonus payouts as per guidelines and budget.
• Drive and participate in annual budgeting exercises.
• Stay updated on market trends and regulatory changes.
• Develop and maintain HR procedures and documentation.
• Liaise with HRI and HRMC.
• Implement continuous improvement initiatives and HR projects.
• Training & Development:
• Guide HR Administrator on training-related matters.
• Oversee employee training for skill and career development.
• Conduct training needs analysis using the competency model.
• Source and recommend suitable training programs.
• Act as an internal consultant for learning and development initiatives.

Requirements:

• Degree in HR Management or equivalent.
• At least 5 years of managerial experience, ideally in manufacturing.
• In-depth understanding of Singapore employment laws, HR best practices, C&B analysis, and training functions.
• Experience with Responsible Business Alliance (RBA) is an advantage.

______________________________________________________

HOW TO APPLY :

Interested candidates, please submit your resume by clicking on “Quick Apply” or contact win@hkmsvs.com for more details.

Please provide following information in the resume for immediate processing

1) Reasons for leaving current and/or last employment

2) Last drawn and/or current salary

3) Expected salary

4) Date of availability and/or Notice Period

All applications will be treated in strictest confidence and only shortlisted candidates will be notified

Wee Wai Dan

EA License No : 03C5391

EA Reg No : R22109628

Job Summary

Oversee kitchen operations to ensure high standards in food preparation, hygiene, and staff management while complying with health and safety regulations. Collaborate with leadership to address complaints and optimize resources.

Responsibilities

• Lead and manage all kitchen operational activities to ensure smooth and efficient workflow
• Control and direct food preparation processes to maintain high quality and consistency in dishes
• Monitor hygiene and sanitation standards throughout the restaurant to ensure compliance with regulations
• Inspect food preparation for quality, quantity, and portion sizes to meet established standards
• Communicate complaints and improvement opportunities to the Executive Chef for resolution
• Maintain accurate attendance records and create staff rosters to optimize kitchen workforce scheduling
• Enforce personal cleanliness and hygiene standards among chefs and kitchen staff
• Plan and order kitchen equipment and ingredients based on inventory shortages to ensure uninterrupted operations
• Ensure all kitchen activities comply with relevant legislation, health and safety regulations, and licensing conditions
• Supervise storage areas including stations, refrigerators, and perishables to prevent spoilage and waste
• Manage ERP system tasks related to kitchen operations for accurate tracking and reporting
• Perform additional culinary duties as assigned by the Executive Chef or F&B Operations Manager

Preferred competencies and qualifications

• Demonstrate excellent leadership and management skills to motivate and direct kitchen staff effectively
• Understand local market trends to inform menu planning and ingredient sourcing
• Apply creativity in food preparation and presentation to enhance customer experience
• Communicate clearly and collaborate with all levels of staff to foster a positive work environment
• Possess at least 5 years of relevant working experience in kitchen or food service operations

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales reports

• Assist in operation to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

We are seeking a motivated and results-driven Sales Manager to join our Sales & Marketing team. This role is highly proactive and hands-on, focused on new business development through cold calling, door-to-door sales visits, and active prospecting. The successful candidate will play a key role in expanding the hotel’s corporate and local market base by securing new accounts and generating incremental revenue.

This position is ideal for a junior sales professional who is energetic, resilient, and eager to grow a career in hospitality sales.

Job Description:

• Lead and manage all sales efforts within your segment to achieve targets in line with the hotel's marketing and revenue plans.

• Generate new and repeat business by building strong relationships with corporate clients and other key industry partners.

• Conduct proactive sales calls, client visits, written communications, and presentations to secure business opportunities.

• Represent the hotel at trade shows, sales missions, and promotional events to showcase hotel offerings and build brand awareness.

• Monitor and analyze market trends, competitor activities, and customer feedback to identify new business opportunities and adjust strategies accordingly.

• Maintain regular engagement with key accounts through site inspections, familiarization trips, and pre- and post-event meetings.

• Serve as the primary liaison between clients and hotel departments to ensure smooth coordination and exceptional service delivery.

• Support the development and execution of the Annual Revenue Plan and departmental budget.

• Drive action plans aimed at increasing occupancy, average daily rate, revenue per available room (RevPAR).

• Monitor departmental costs and ensure profitability meets established financial targets.

• Foster a collaborative and productive work environment with strong communication across the sales team and other departments.

Requirements:

• 1–3 years of sales experience, preferably in hospitality, serviced apartments, co-working, or B2B sales.
• Comfortable with cold calling, door knocking, and face-to-face prospecting.
• Self-motivated, resilient, and results-oriented with a strong “hunter” mindset.
• Good communication and interpersonal skills; confident engaging with clients at all levels.
• Organized, disciplined, and able to manage daily sales activity targets.
• Basic understanding of hotel sales, room inventory, and corporate contracting is an advantage.
• Willingness to be highly mobile and spend significant time outside the office.

Our Client, one of the leading and reputable organization in Singapore is inviting qualified candidates to fill the position as Senior Manager / Manager (Hospitality)

They are located at Central – easily accessible via various modes of transport.

Benefits Summary

• Basic Up $8000 + AWS + Bonuses

• Stable Career Opportunity 

Responsibilities

• Lead and support the hospitality team to provide excellent service.

• Manage hospitality operations and ensure smooth service in dining and housekeeping.

• Work with the care teams to plan menus and manage food services.

• Control costs while keeping service quality high.

• Ensure all teams follow service standards and SOPs with good attention to detail.

• Handle service issues quickly and professionally to improve the overall experience.

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Interested candidates kindly click the APPLY NOW button

By submitting your personal data and/or resume, you give consent to the collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.

Recruitpedia Pte. Ltd.

EA License No: 19C9682

EA Personnel No: R23114523 (Oh Yu Xiang)

• Planning menus
• Able to write and speak fluent Japanese
• Promoting and marketing
• Conduct Food tasting for new promotion dishes
• HR related works
• Handle Monthly Payroll
• Restaurant Operation
• Able to work on weekend
• Providing support to restaurants in need
• Handle staff issues.
• Attend Monthly P & L
• Conduct Kitchen and Service Meeting