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

ABOUT THE ROLE:

Reporting to the Area Manager, the role will embark on an exciting journey as part of the Operations Team in the outlet. In this role, individuals will be provided with opportunities to learn about the management of food courts, from the exterior façade to the internal hygiene, inventory control, profitability and operation efficiency.

REPORTING LINE:

• Area Manager (AM)

DUTIES AND RESPONSIBILITIES:

Operations

• Manage and ensure smooth operation of the food court (aircon/ Non-aircon).
• Ability to lead and set directions as well as provide guidelines to the operation team according to company SOPs and operational workflows.
• Provide development plans to team members in accordance with the company's KPI.
• Monitor the outlet’s Profit and Loss and provide solutions to improve the bottom line.
• Responsible for the collection of monthly stall rentals.
• Propose activities according to market needs.
• Provide yearly sales budget proposals for the outlet.
• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.
• Assist inspectors of relevant authorities/ agencies such as NEA, SFA and Civil Defense during outlet inspection and follow-up actions.
• Liaise with landlords on building matters, joint promotions and events.
• In-charge for lease renewal agreement, negotiate and follow-up on terms of lease with stall tenants.
• Responsible for sourcing and recommending suitable food types to fill up vacant stalls and to ensure that all vacant stalls are filled
• Conduct regular checks on the hygiene, service standards and quality of products, and provide feedback internally and to stall tenant.
• Ensure selling prices of stalls according to agreements.
• Assess and provide evaluation of stall tenants' performance.
• Supervise and provide guidance to stall tenants and cleaning contractors to provide high quality of service and achieve housekeeping excellence.
• Conduct daily roll calls, weekly and monthly outlet’s meeting
• To plan and carry out M&E works according to schedule.

Administration

• Planning work schedule of the team.
• Review staff performance and provide recommendation on staff confirmation, promotion and training to enhance their work performance.
• Handle disciplinary issues, grievances, disputes and work tension among the team.
• Handles the termination procedures as per company’s guideline.
• Effectively communicate company policies and procedures to team members, and stall tenant etc.
• Accountable for outlet float money, petty cash and daily sales collection.
• Responsible for ensuring stall tenants’ daily sales received, are correct and being bank in.
• Timely submission of outlet reports.
• Prepare and submit monthly reports to Area Manager.
• Ensure proper cost control on all expenses according to budget.
• Carry out necessary actions against stall tenants and contractors for non-conformance in service, housekeeping and agreements.
• Any other assigned tasks
• Extensive classroom training & on-the-job training will be provided to ensure new joiners’ learning and exposure to the company.

JOB REQUIREMENTS:

• With passion in working F&B industry and its operational processes.
• Diploma in F&B, supply chain or related disciplines
• Minimum 3 years’ experience in Foodcourt operation
• Bilingual in both English and Mandarin (written and spoken) to liaise with English and Chinese-speaking stakeholders
• Able to work on weekends and Public Holidays
• Ability to foster positive working relationships
• Strong leadership quality with excellent analytical and decision-making skills
• Basic computer literacy including Microsoft Office and Google Suite
• Must possess Class 3 license

LOCATION / OTHERS:

• 6 days work week, non-rotating shift
• Working environment: Food Court/Coffee Shop

Job Description &Requirements

We're a Chinese Cuisine restaurant, especially in North Eastern and Sichuan Cuisine. Enforcing food handling regulations and other guidelines to increase guest safety. Promoting the restaurant and finding ways to bring in more customers. Handling customer complaints. Completing necessary paperwork, such as sales, inventory and staff attendance reports.

Job Responsibilities

• Establishes restaurant business plans by surveying restaurant demand.
• Meets restaurant financial objectives by developing finances.
• Attracts patrons by developing and implementing marketing, advertising, and public and community programs.
• Controls purchases and inventory by meeting with the account manager.
• Maintains operations by preparing policies and standard operating procedures, aiming for consistent productivity and quality.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food and beverage service offerings.
• Maintains a safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and procedures.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests.

Requirements

• Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety
• Strong understanding of cost and labor systems that lead to restaurant profitability
• Strong communication and leadership skills
• Comfort working with budgets, payroll, revenue, and forecasting
• Ability to lead big groups of people
• Ability to work under pressure
• Standby for 24 hours
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest-oriented and service-minded

QUALIFICATIONS

• Intermediate to advance knowledge of cuisine, ingredients and preparation techniques.
• Relevant Degree in Business Management/ Hospitality/ Human Resource Management is preferred.
• Knowledge of computers (MS Word, Excel).
• Proficient in the full spectrum of restaurant management functions: food planning and preparation, procurement, sanitation, security, accounting policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Able to understand and present basic P&L/ Balance Sheet figures, with basic knowledge of Principles of Accounting.

PERSONAL REQUIREMENTS

• Able and willing to work long hours as and when necessary, and to substantially perform longer work hours than subordinates/ junior staff, on or off-work premises.
• Disciplined, driven, adaptable, pre-emptive, motivated, with key leadership traits.
• Pleasant, polite & respectful with great interpersonal skills.
• Ability to motivate employees to work as a team.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Able to multi-task with high threshold for new tasks and responsibilities.
• Able to meet timelines and datelines.

ACCOUNTABILITIES

• Keeps Managing Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Management directive.
• Performs other duties and responsibilities as required or requested.

WORKING CONDITIONS

• Hours will closely mirror operational hours and the Restaurant General Manager is expected to lead in person, restaurant shifts whenever possible.
• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

• Position: Restaurant Assistant Manager
• Location: City Hall

Job Summary

Support daily restaurant operations and lead the team to achieve company standards and sales targets through effective leadership and operational management.

Responsibilities

• Assist the Manager in overseeing all restaurant operations to ensure seamless service delivery
• Lead, train, and motivate team members to consistently meet and exceed service standards
• Manage smooth day-to-day operations across front and back of house to optimize workflow
• Maintain and enforce company policies, standard operating procedures (SOPs), and hygiene standards to ensure compliance
• Follow instructions from the Manager and proactively drive initiatives to achieve sales and operational targets
• Handle customer feedback and resolve issues professionally to enhance customer satisfaction
• Collaborate closely with the Manager to identify and implement operational improvements

Required competencies and certifications

• Proven experience in restaurant or F&B operations
• Strong leadership and team management skills demonstrated through leading teams to deliver service excellence
• Good understanding of operational workflows and service standards to optimize restaurant performance
• Excellent communication and interpersonal skills to engage effectively with team and customers
• Proficiency in English and Mandarin to communicate clearly in a bilingual environment
• Ability to work efficiently in a fast-paced environment to meet dynamic operational demands

If you are passionate about the F&B industry and ready to take on a leadership role, we would love to hear from you.

Please attach your resume for our reference when applying.

Responsibilities

The Front Office Manager assists the Hotel Manager in the overall administration and operation of the Front Office department. The Front Office Manager is primarily responsible for providing leadership, supervision, direction for Front Office department in accordance with the Objectives and Quality Standards established by The Hotel; while driving the business to achieve its maximum potential financially and operationally.

• Responsible for the effective, efficient, and profitable functioning of the Front Office department.
  
• Prepares the short-term and long-term department strategies for onward planning, budgeting, and forecasting together with the Cluster Executive Committee.
  
• Develops, recommends, and advises the Hotel Manager on potential areas for opportunities in pertinence to processes and strategies within the Hotel.
  
• Champions and guides Front Office department in upholding all aspects of the Brand Experience for The Hotel, ensuring all brand touchpoints are delivered consistently in delivering upon the most memorable experiences for our guests.
  
• Detailed JD to be discussed during interview.
  

Requirements

• Diploma in any field
  
• At least 5 years of relevant experience in a similar capacity
  
• Team player with positive attitude, enthusiasm and initiative
  
• Knowledge in Opera System will be advantageous

The F&B Assistant Operations Manager supports the Operations Manager in overseeing daily outlet operations, ensuring service excellence, operational efficiency, and financial performance within USS/Oceanarium/ACW in Resorts World Sentosa. This role assists in team leadership, revenue optimisation, and guest satisfaction while ensuring compliance with company standards and brand expectations.

Job Responsibilities:

Operational Support & Service Excellence:

• Assist in managing daily outlet operations to ensure smooth and efficient service delivery.

• Uphold and enforce service standards, operational procedures, and company policies.

• Monitor floor operations and provide hands-on support during peak service periods.

Revenue & Cost Control:

• Support revenue generation initiatives, including upselling and promotional activities.

• Assist in monitoring operational costs, inventory control, and waste management.

• Contribute to achieving outlet profitability targets through effective cost management.

Team Leadership & Development:

• Supervise and guide team members to ensure service excellence.

• Assist in conducting training and coaching to improve performance and product knowledge.

• Support scheduling, manpower planning, and team motivation initiatives.

Guest Experience & Quality Assurance:

• Ensure guest satisfaction by maintaining high service standards and promptly addressing concerns.

• Monitor guest feedback and implement improvements where necessary.

• Foster a service-oriented culture focused on delivering memorable experiences.

Job Requirements:

• Diploma in Food & Beverage, Hospitality Management, or equivalent preferred.

• Minimum 2 – 3 years of experience in a supervisory role within F&B operations.

• Proficient in Microsoft Office applications.

• Strong understanding of service standards and beverage knowledge.

• Strong leadership and supervisory skills.

• Good financial awareness and understanding of revenue and cost control.

• Excellent communication and interpersonal skills.

• Strong problem-solving and decision-making abilities.

• Strong organisational and time management skills.

• Ability to perform effectively in a fast-paced and high-pressure environment.

• Able to perform shift work, and willing to work during evenings, weekends and public holidays.

• Able to stand for long hours and work in an environment where there can be hot, humid and wet weather.

Responsibilities

• Operational Oversight: Responsible for ensuring the proper, efficient, and profitable functioning of the Hotel.
  

• Team Supervision: Supervise sections in the Front Office, including reception, cashier, telephone, reservation, and baggage services. Monitor staff members’ conduct and job performance and project a positive corporate image to guests.
  

• Guest Service: Provide prompt, courteous, and efficient service to guests and handle guest complaints with tact and diplomacy. Assist in guest check-ins and check-outs.
  

• VIP Management: Assist in inspecting rooms assigned to VIPs before their arrival, escort VIPs to their rooms, and ensure complimentary amenities are provided. Inform relevant departments about VIPs’ arrival.
  

• Administrative Duties: Check the Logbook for messages and follow-up actions at the beginning of each shift. Issue keys to authorized personnel only and initiate correspondence regarding enquiries, reservations, and complaints.
  

• Reporting & Coordination: Monitor housekeeping discrepancy reports and take corrective actions when necessary.
  

• Security & Safety: Handle security-related matters, such as directing guests reporting incidents or theft and addressing guest conduct issues with the Security Department.
  

• Financial Duties: Maintain the cash float amount according to expected occupancy. Authorize rate and room changes, paid outs, cash advances, and acceptance of cheques following procedures and credit policies.
  

• Staff Development: Take charge of training all reception staff members, including planning, organizing, and conducting on-the-job training.
  

• Outlet Supervision: Conduct spot checks on outlets in the absence of the Outlet Manager.
  

• Revenue Optimization: Monitor room inventory closely to maximize room utilization and generate higher revenue. Collaborate with Sales to optimize revenue and occupancy from group allotments.
  

• Emergency Response: Take on the responsibility of evacuating staff members and guests during a fire in the absence of the Safety & Fire Manager. Attend CERT training as required by law and regulations.
  

• General Support: Perform any other duties assigned by supervisors, carrying them out diligently and professionally.
  

Requirements

• Education: Minimum Diploma in Hospitality, Tourism, or related field.
  

• Experience: At least 2–3 years of Front Office or supervisory experience in the hotel industry.
  

• Technical Skills: Proficient in Opera PMS or other hotel management systems.
  

• Certifications: Hospitality certifications (e.g., CERT, service excellence, leadership, or operations) are an advantage.
  

• Soft Skills: Strong leadership, communication, and problem-solving skills.
  

• Aptitude: Service-oriented with the ability to handle guest feedback and operational issues effectively.
  

• Professionalism: Well-groomed and professional in appearance and demeanor.
  

• Flexibility: Willing to work rotating shifts, weekends, and public holidays.

• Manufacturing Industry
• Reporting to: Chief Operating Officer (COO)
• Basic $10,000 to $15,000 + Variable Bonus + Allowances
• Excellent Welfare and Benefits + Career progression
• Working location: West
• Working hours: Normal Working Hours

Our client, a well-established coffee and beverage solutions provider, is seeking an experienced General Manager – Hospitality & Beverage Solutions to lead and grow its business within the hospitality and foodservice sector.

This role will be responsible for the overall commercial and operational performance of the division, including pricing strategy, costing, tender management, supplier and principal partnerships, and business profitability.

The successful candidate will oversee teams across sales, operations, and production, while working closely with senior management to drive business growth within the hotel, restaurant, café, and foodservice markets.

Job Responsibilities:

Business Leadership:

• Lead the overall business performance and profitability of the hospitality and beverage solutions division.
• Develop and implement strategies to grow business within hotels, restaurants, cafés, and foodservice sectors.
• Work closely with senior management on business planning, budgeting, and revenue growth initiatives.

Pricing, Costing & Tender Management

• Develop pricing strategies and costing structures to ensure competitive and profitable proposals.
• Lead client discussions on commercial proposals, pricing structures, and tender requirements, while working with internal teams to ensure competitive and profitable submissions.
• Monitor gross profit margins and cost performance.

Principal & Supplier Management

• Manage relationships with key international principals and suppliers, including: Coffee bean suppliers; Beverage brands (tea, syrups, etc.); Coffee machine manufacturers; Other hospitality beverage partners
• Negotiate commercial terms and develop product strategies to support business growth.

Hospitality & Technical Solutions

• Work with the team to deliver beverage solutions and coffee equipment to hospitality clients.
• Provide commercial guidance on coffee machine solutions and beverage systems for hotels and F&B outlets.
• Coordinate with technical service teams to ensure high service standards.

Operations & Production Management

• Oversee the day-to-day operations of the division including sales, service, warehouse, and production functions.
• Manage approximately 25 commercial and operational staff, along with 12 production team members.
• Ensure efficient coordination between departments to deliver strong customer service and operational perform

Leadership & Team Development

• Lead, coach, and develop teams to achieve sales and operational targets.
• Build a strong performance-driven culture within the division.
• Ensure alignment between team objectives and company strategy

Business Development

• Identify opportunities to expand into new hospitality segments and strategic partnerships.
• Maintain strong relationships with key clients including hotel groups, restaurant chains, and corporate customers.
• Represent the company in meetings with major clients, partners, and principals

Requirements:

• Degree in Business, Hospitality, Food & Beverage, or related discipline.
• Proven experience in pricing, costing, tender management, and gross profit responsibility.
• Experience managing teams and cross-functional operations.
• Familiarity with beverage solutions, hospitality equipment, or foodservice industry is advantageous.
• Strong leadership, negotiation, and stakeholder management skills.
• Comfortable engaging with Directors, senior management, and international principals.
• Willingness to travel when required.

Candidates with experience in hospitality supply, foodservice distribution, beverage solutions, or hotel sales are highly encouraged to APPLY with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

NG DIAUM YEE (R2198031)

EA Recruitment Pte Ltd

EA License No: 21C0492

[Job ID: 1498207]

Responsibilities:

We are looking for a Corporate Planning Manager to support business strategy, financial planning, and performance management. This role works closely with management and Japan Headquarters to drive business insights, planning, and continuous improvement initiatives.

• Prepare annual budgets and business plans
• Monitor and analyze monthly financial performance (P&L, costs, profitability)
• Conduct market research and analyze industry trends, competitors, and economic factors
• Manage cash flow analysis and provide financial insights
• Prepare reports, presentations, and proposals for management and Japan HQ
• Coordinate with internal teams to support business initiatives and projects
• Propose new business ideas and improvements to drive growth
• Any other assigned ad-hock duties

Requirements:

[Must]

• Minimum 5 years of experience in business planning, corporate planning, or related fields
• Proficiency in Japanese to communicate with Japanese speaking counterparts
• Basic knowledge of accounting and finance (P&L, budgeting, cash flow)
• Proficient in Microsoft Excel, PowerPoint, and Word
• Strong communication, analytical, and problem-solving skills
• Good working attitude, interpersonal skills, proactive, and strong time management
• Able to work independently and as part of a team
• Able to commence work immediately or within short notice

[Advantage]

• Experience in F&B or retail industry
• Experience in outlet/store operations

If you are interested in the role, please feel free to contact me at cv_madoka@goodjobcreations.com.sg

Please kindly refer to the Privacy Policy of Good Job Creations for your reference: https://goodjobcreations.com.sg/en/privacy-policy/

EA Personnel Name: Ochi Madoka
EA Personnel Registration Number: R24125474
EA License No.: 07C5771

Responsibilities

• Responsible for overseeing the M&E aspects of the assigned properties including the efficient and orderly running of the engineering office, workshop and all M&E plant rooms.
  
• Lead a team of engineering staff to attain the highest level of operational efficiency and service delivery
  
• Plan and implement preventive and corrective maintenance programme for M&E installations and systems
  
• Review all M&E maintenance contracts, agreements and insurance policies
  
• Carry out systematic inspection and audit of the property M&E plants and premises
  
• Liaise with statutory authorities on M&E licenses, installations and checks of the assigned properties
  
• Oversee asset enhancement/upgrading works
  
• Assist in preparing cost estimates, work specifications, quotations, tender recommendations, and contract documentation
  
• Conduct regular inspections of common areas, public walkways, façades, plant rooms, and air‑conditioning equipment, ensuring timely rectification of defects
  
• Ensure compliance with workplace safety procedures, fire safety requirements, and statutory regulations
  
• Update and maintain work order status in the Computerised Engineering/Maintenance Management System (e.g. CEMS)
  

Requirements

• Degree in Mechanical, Electrical Engineering or equivalent
  
• At least 5 years of relevant experience or in hospitality industry with prior experience in a supervisory or team‑lead role 
  
• Strong leadership and decision making-skills, and able to maintain high service standards levels
  
• Good communication skills and team player
  
• Fire Safety Manager and Green Mark Manager certifications will be advantageous
  
• Able to work under pressure and respond effectively to emergencies

Singapore iconic and homegrown heritage Food Services and Manufacturing company, HarriAnns (www.harrianns.com) is looking for an Area Manager to join our expanding dynamic team. If you are passionate about the food and beverage industry and are serious about advancing your career (while having a bit of fun), we would love to hear from you.

As the Assistant to the Operations Manager, you will support in leading and managing the outlet teams to drive the sales performance of the outlets, ensuring the strategic growth of the business. Additionally, you will assist in overseeing the Operations team to ensure proper management of restaurant operations, as well as operational and manpower planning

Job Highlights

- Salary Up to $4500/mth + Sales Incentives!

- Career Advancement & Opportunities!

- Company Events & Gatherings!

- Fun & Vibrant Environment!

- Running multiple outlets!

JOB DESCRIPTION

Sales

· Lead and motivate restaurant supervisors in achieving sales targets and ensure strict adherence to SOP of food preparation and quality.

· Develop monthly sales targets and monitor sales performance of all outlets.

· Responsible for sales performance of the outlets; Develop plans and strategies to achieve sales targets.

· Responsible for the profitability of the outlets; Manage the manpower, food cost and operating costs to ensure profitability of all outlets.

· Work closely with Marketing on developing marketing strategy and promotions to drive sales.

Operations

· Lead and manage the Operations team to ensure proper management of restaurant operations; day to day operations and man-power planning.

· Lead and ensure that Standard Operating Procedures (SOPs) are adhered to; Review and evaluate SOP regularly to improve efficiency and productivity.

· Liaise with functional departments to ensure on outlets compliance of all related policies, standards, guidelines and regulatory requirements.

· Conduct regular outlet checks to ensure food quality, service and hygiene standards.

· Manage and responsible for inventory management and stock level at all outlets.

· Responsible and ensure that A&P programmes are well-executed in a timely and accurate manner.

· Responsible for maintaining excellent customer service standards; Review staff service standards and provide advice for improvement. Training and development if required.

· Responsible for staff management and staff recruitment; Review staff performance and provide advice for improvement. Review staffing and manpower to ensure adequate staffing to meet operational needs.

· Work closely with HR on recruitment and manpower planning as well as training and development.

· Lead in the investigation of all internal (staff) and external issues and ensure appropriate settlement.

· Responsible for staff retention as well as training and development of staff.

· Other related duties assigned.

Requirements:

· Possess at least a ‘Diploma' in any field.

· Minimum 3 years of relevant management experience in F&B operations

· Possess good knowledge in Food & Beverage industry and Restaurant Operations.

· Good communications, planning and execution skills.

· Team player with ability to lead and motivate the team.

· Excellent analytical and problem-solving skills.

Interested applicants, you may either apply via here or sent an email at hr@harrianns.com.

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Job Responsibilities:

▪ Oversee daily restaurant operations to ensure smooth service and high customer satisfaction.

▪ Manage operational costs, identify opportunities for efficiency, and implement waste-reduction

measures.

▪ Lead and develop the team, providing provide guidance, training and performance feedback.

▪ Conduct briefings with the team to ensure operational excellence, hygiene, accurate order taking,

and excellent customer experience.

▪ Maintain accurate records of team attendance, schedules, and any overtime.

▪ Implement best practices and SOPs to maintain quality, efficiency and service standards.

▪ Monitor product quality and maintain good working relationships with suppliers and vendors.

▪ Generate reports on financial and operational performance to support business performance

analysis and planning.

▪ Assist in budget preparation and business planning initiatives.

▪ Collaborate with marketing or communications teams on initiatives to enhance customer

engagement and brand visibility.

▪ Ensure compliance with health, safety, and sanitation regulations regularly.

▪ Perform other duties as assigned to support the overall success of the restaurant.

Job Requirements:

▪ Diploma, degree, or professional certification in Restaurant Management, Hospitality, or a related

field.

▪ Minimum 8 years of relevant F&B experience, with prior supervisory or managerial experience.

▪ Strong leadership, team management, and interpersonal skills.

▪ Experience in fine-dining or upscale dining establishments preferred.

▪ Have knowledge of food and beverage service standards.

▪ Flexible and adaptable to varied working hours, including shifts, weekends, and public holidays.

To apply, simply click on the ‘’APPLY’’ button in the job advertisement or alternatively, you can send in your resume via email/WhatsApp.

Email: edvision.consultancy@gmail.com

WhatsApp: (+65) 84687424 / 8089 0288

Edvision Consultancy

EA License: 24C2166

• Position: Restaurant Operations Manager
• Location: City Hall

Job Summary

You will lead daily restaurant operations and manage the team to meet company standards and sales goals, ensuring smooth service delivery and customer satisfaction in a fast-paced environment.

Responsibilities

• Manage all aspects of restaurant operations to ensure efficient and smooth daily functioning
• Lead, train, and motivate team members to consistently deliver excellent service standards
• Enforce company policies, standard operating procedures (SOPs), and hygiene regulations to maintain compliance
• Monitor sales performance and implement initiatives to meet or exceed revenue targets
• Address and resolve customer feedback professionally to enhance guest satisfaction
• Plan and manage staffing, scheduling, and manpower allocation to optimize operational efficiency
• Collaborate with management to develop and execute business strategies and continuous improvements
• Communicate effectively in English and Mandarin to coordinate operations and team activities

Required competencies

• Proven experience managing restaurant or food & beverage operations
• Strong leadership skills demonstrated by successfully managing and developing teams
• Ability to achieve sales targets through strategic initiatives and performance monitoring
• Proficient understanding of operational workflows and service standards
• Excellent communication and interpersonal skills in English and Mandarin
• Capability to perform effectively in a fast-paced environment

If you are passionate about the F&B industry and ready to take on a leadership role, we would love to hear from you.

Please attach your resume for our reference when applying.

Job Description:

Expanding Chinese restaurant chain is looking for a dynamic and experienced Assistant Restaurant Manager to lead the day-to-day operations of one of our restaurants. The Assistant Restaurant Manager will be responsible for ensuring an exceptional guest experience, maintaining operational efficiency, and leading a motivated team. This role will work closely with the Restaurant Manager to achieve financial and operational targets, while upholding the company's standards for customer service and hospitality.

Key Responsibilities:

1. Day-to-Day Operations:

- Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.

- Supervise and support staff to provide excellent customer service.

- Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.

- Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.

- Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

- Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.

- Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.

- Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

- Monitor customer feedback and ensure that customer service meets or exceeds company standards.

- Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

- Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.

- Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.

- Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

- Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.

- Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

- Ensure that labour expenses are align with budgetary goals.

- Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Job Requirements

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent.
• Minimum 3 years of relevant experience.
• Energetic, good team player and service oriented.
• Great leadership with solid analytical, communications and interpersonal skills.

Company Overview / Employee Value Proposition

Miam Miam (French word for Yummy) is a French Japanese café kitchen. Garnering good press coverage and ever growing crowd of customers for our innovative offerings as we bring the best out of French artisanal Cuisine & Techniques and modern Japanese preparation & cooking arts.

Job Summary

You will lead daily restaurant operations at Bugis Junction, driving maintenance, inventory management, and team performance to deliver exceptional dining experiences that align with company standards.

Responsibilities

• Manage daily restaurant operations to ensure smooth functioning and high-quality customer service
• Oversee maintenance and timely ordering of food and supplies to maintain inventory levels and operational efficiency
• Hire and train junior staff to meet company expectations and enhance team capabilities
• Deliver excellent service to both external customers and internal team members, fostering a positive dining environment
• Lead and motivate staff through effective people management to maintain a productive and engaged workforce
• Demonstrate proactive problem-solving and teamwork to support operational goals
• Apply hands-on skills to perform basic operational tasks and support daily restaurant activities
• Maintain physical fitness and stamina to work effectively in a standing environment

Other Information

• Work schedule: 5 to 5.5 working days per week with a minimum of 6 off days per month
• Location: Westgate

Job Description

• Industry/ Organization Type: Manufacturing (Food Ingredients)
• Position Title: Sales Manager (Export) / Regional Sales Manager 
• Working Location: Tai Seng (Walking Distance from MRT)
• Working Hours: 5 days (8.30 AM – 5 PM)
• Salary Package: Basic Salary up to $7,500 + AWS + Variable Bonus
• Duration: Permanent Role

Key Responsibilities

• New sales generation and maintenance of current sales through proactive promotion of new items, development of new customers, customer relationship building, and keeping abreast with competition and developments in the market.
• Develop product knowledge and selling proposition for products.
• Develop, control, and direct the sales strategy in the designated region for profitable sales growth.
• Plan, develop, coordinate, and execute sales policies and programs.
• Manage the activities of the appointed distributors in the region to ensure they are focused on expanding the customer base and seeing to customers' needs by providing quality service.
• Provide strategic input in the planning process, as well as information on markets, trends, competitors and opportunities.
• Achieve sales targets.
• Conduct internal coordination with Customer Service and Technical teams to support our customers and distributors in the region.
• Organize meetings, product trials and demos.
• Any other ad-hoc duties as required.

APPLY NOW!!!

• Degree/Diploma in Food Science or related discipline
• Minimum 5 years of experience as a Sales Manager/Key Accounts Manager or related
• Candidates with experience dealing with overseas distributors/customers in the Asia/Southeast Asia region have an added advantage
• Knowledge of Meat Processing and QSR Markets are preferred

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #65757 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it’s likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781