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

Job Summary

Lead business promotion efforts in the F&B sector by clearly explaining products to customers, driving sales growth, managing the marketing team, training staff to execute management directives, and monitoring sales targets for each team member.

Responsibilities

• Communicate detailed product information clearly to customers to maximize business development opportunities
• Persuade customers effectively to increase sales and expand market presence
• Lead and manage the marketing team to implement strategies aligned with management instructions
• Train marketing team members to execute assigned tasks efficiently and meet performance targets
• Monitor and evaluate sales team members’ progress against fixed targets to ensure goal achievement

Minami-Aoyama Nanachome specializes in premium charcoal-grilled yakitori. The restaurant has earned multiple accolades, including One Michelin Star and Tabelog Bronze, and is known as one of the most difficult reservations in Japan.

Nanachome, one of Japan’s most celebrated yakitori institutions, begins its first international chapter in Singapore. Backed by partners with deep experience in Singapore, Tokyo, and Shanghai, we are committed to building a truly enduring presence.

From Singapore, we aim to ignite a movement - bringing authentic Japanese yakitori culture to Southeast Asia and creating new dining experiences that will shape the region’s culinary future. With the combined strength of our brand and our investors, Nanachome is ready to become a defining force in Southeast Asia’s dining scene. We are currently seeking:-

Responsibilities  

• Lead the recruitment of restaurant staff, working closely with the owner to plan and execute hiring strategies in compliance with Singapore labor laws.

• Develop and implement service SOPs and standards prior to opening; conduct staff training, assessments and ongoing coaching.

• Manage the wine list, beverage inventory, and supplier relationships, ensuring costefficiency, stock accuracy and quality control.

• Drive beverage sales performance, establish sales strategies and maintain professional service standards.

• Oversee reservation management and guest relations, implement reservation policies and build long-term relationships with key guests.

• Work closely with the finance team to support daily financial operations, reporting and internal controls.

• Ensure smooth day-to-day restaurant operations and handle other operational duties as required.

• Ensure staff adhere to health and safety regulations, including food handling and cleanliness.

• Oversee reservations, greeting customers, and ensuring their dining experience is satisfactory.

Requirements

• Minimum 5 years of experience in the F&B industry, including at least 3 years in Fine Dining     restaurant operations or management.

• Strong understanding of Fine Dining service standards, workflows and guest experience.

• Excellent communication, leadership, and problem-solving skills, with the ability to handle          operational challenges calmly and professionally.

• Proven ability to train, supervise, and develop service teams, ensuring consistently high service standards across the restaurant.

• Basic wine knowledge and service skills, able to recommend wines and oversee table-side service.

• Basic knowledge of restaurant financial management, including cost control, sales tracking and operational reporting.

• Familiarity with Singapore employment regulations and HR practices is preferred.

• Have a well-groomed and professional appearance.

Interested candidates, please apply with your detailed resume. Kindly put with your application.

Job Type : Full – Time

Working Location : Teck Lim Road

JJ Consulting Services is a recruitment firm partnering with multinational companies expanding in Asia. Our consultants bring deep industry and functional expertise, delivering top professional and staffing solutions to clients and candidates.

Our client, a luxury 5-star city-centre hotel in Singapore, seeks a Sales Manager to drive new business growth through strategic sales, client engagement, and market development.

Responsibilities

• Identify, source, and secure new corporate and group accounts to expand the hotel’s client base
• Develop and execute strategic sales plans to penetrate target markets and increase revenue
• Conduct cold calls, client visits, networking, and sales missions to generate leads and close deals
• Build and maintain a strong pipeline of new leads and business opportunities for sustained growth
• Establish and nurture long-term relationships with key decision-makers to secure repeat business
• Represent the hotel at industry events, trade shows, and networking sessions to enhance brand presence
• Monitor market trends and competitor activities to identify new business opportunities and adapt strategies
• Develop and manage business opportunities within the China market by building relationships with key partners and understanding market-specific needs
• Achieve new business targets and revenue growth KPIs through proactive sales efforts and market insight

Preferred competencies and qualifications

• Degree or Diploma in Hospitality, Tourism, Marketing, or related field preferred
• Proven track record in hotel sales with strong proactive and reactive sales experience
• Excellent communication, negotiation, and client relationship management skills
• Strong understanding of Opera or similar PMS for managing bookings and business blocks
• Ability to work collaboratively across teams in a fast-paced environment
• Results-driven, adaptable, and resourceful with strong market knowledge

Other Information

• EA Licence No.: 12C6207
• JJ Consulting Services

Applicants are invited to send a MS Word resume to jobs@jjconsulting.com.sg stating the position applying for, present/expected salaries, and earliest available date. Only shortlisted candidates will be notified.

Position Overview:
We are looking for an experienced and motivated Restaurant Manager to lead our front-of-house team. The ideal candidate will have a strong background in hospitality, excellent leadership skills, and a deep commitment to guest satisfaction. The Restaurant Supervisor will oversee daily operations, ensure the highest standards of service, and act as a role model for the service team.

Key Responsibilities:

• Supervise and support the service team to deliver seamless, high-quality service to every guest.
• Oversee daily restaurant operations, including managing reservations, coordinating seating arrangements, and optimizing staff assignments.
• Train and mentor new and existing team members to uphold service excellence and maintain our brand standards.
• Ensure all areas are prepared and set up according to our standards before each service.
• Handle guest inquiries, complaints, and special requests professionally and promptly.
• Assist in monitoring inventory, supplies, and equipment, ensuring that the restaurant is fully stocked and operational.
• Enforce restaurant policies and maintain cleanliness, hygiene, and safety standards.
• Collaborate with the kitchen team to coordinate timing and flow of service, ensuring smooth communication between kitchen and floor staff.
• Contribute to team performance evaluations and provide constructive feedback to support staff development.

Qualifications:

• Proven experience as a Supervisor or in a similar role in a mid- to high-end restaurant.
• Strong leadership skills with the ability to motivate and manage a team effectively.
• Exceptional communication and interpersonal skills.
• Keen attention to detail and a passion for delivering outstanding service.
• Ability to handle high-pressure situations with grace and professionalism.
• Knowledge of food safety regulations and hospitality industry standards.
• Flexible availability, including weekends, evenings, and holidays.

Monthly Salary: UP to $4800 (Negotiable)

Working Address: The Food Place by Food Republic, Raffles City, 52 North Bridge Rd

Working hours: 6 days work week (rotating off days during the week)

Responsibilities and Duties:

• Lead daily kitchen operations, ensuring smooth service during peak and off-peak hours

• Prepare and cook dishes according to established recipes and presentation standards

• Supervise and train junior kitchen staff to maintain consistency and quality

• Monitor inventory levels, manage food costs, and ensure proper stock rotation

• Maintain cleanliness and food safety standards in compliance with SFA regulations

• Work closely with the outlet manager to plan menus and implement kitchen improvements

• Handle any kitchen-related issues with professionalism and efficiency

Qualification and Requirements:

• Proven experience as a Head Cook or equivalent senior kitchen position

• Strong cooking skills, preferably with experience in Hong Kong-style or Cantonese cuisine

• Good leadership, time management, and communication skills

• Able to work independently and as part of a team in a fast-paced environment

• Willing to work shifts, weekends, and public holidays as required

Benefits:

• 14 days AL

• Medical benefits $400 per calendar year
  

Nextbeat Singapore Pte. Ltd.

EA License Number: 22C1267

EA Personnel No: R22110252

- Oversee daily food service operations, ensuring smooth workflow and timely service.

- Develop and enforce standard operating procedures (SOPs) for kitchen and service areas.

- Ensure food quality, presentation, and portion control meet company and regulatory standards.

- Monitor and maintain food safety, sanitation, and hygiene compliance (HACCP, FDA, local health codes).

- Manage food preparation and service to optimize speed and efficiency.

Staff Leadership & Training:

- Hire, train, and supervise kitchen and front-of-house staff.

- Schedule and assign shifts to ensure adequate coverage during peak hours.

- Conduct performance evaluations and provide ongoing coaching and feedback.

- Foster a positive work environment that promotes teamwork and efficiency.

Customer Service & Quality Assurance:

- Ensure excellent customer service and handle customer complaints promptly.

- Monitor customer feedback and implement service improvements.

- Work with chefs and service teams to enhance menu offerings and service experiences.

Inventory & Cost Control:

- Oversee food purchasing, inventory management, and stock control to minimize waste and costs.

- Develop budgets and monitor financial performance, including cost control and revenue growth.

- Negotiate supplier contracts and maintain good relationships with vendors.

- Implement portion control and waste reduction strategies.

Compliance & Safety Management:

- Ensure adherence to all food safety, hygiene, and workplace safety regulations.

- Conduct regular health and safety audits and staff training.

- Stay up-to-date with industry regulations and implement necessary changes.

Technology & Process Improvement:

- Utilize POS systems, digital ordering, and inventory management tools.

- Analyze operational data to improve efficiency and service speed.

- Implement innovative food service trends and customer engagement strategies.

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has overall shift responsibilities and is accountable for the smooth running of the restaurant
• Responsible for the profitability of the outlet, staff management, product quality, maintaining excellent customer service standards and execution of promotions in outlet
• Lead and motivate staff in achieving sales targets and customer satisfaction
• Develop and maintain the highest standard of service quality
• Ensure all cost expenses are well managed
• Responsible in recruitment, development and retention of staff in the outlet and take appropriate measures in furtherance of staff stability.
• Involve, prepare pre-service meeting/roll call for staff
• Evaluate the operations and procedures and suggest improvements
• Enforce hygiene regulations and upkeep restaurant cleanliness and hygiene standards
• Responsible for the submission in a timely manner, all reports, schedules etc to the Operations Manager and HQ
• Attend all meetings and training programs when required
• Provide feedback/recommendations on staff schedule, attendance, timeliness, complaints and innovations or any exceptional occurrences
• Ensure reservations are properly taken and tables assigned such that it will not overload individual station of the outlet while still respecting the wishes of the customers
• Overseas posting/attachment may be required

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Variable Incentive, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Lead and supervise the team which includes inspecting table and work area layouts and settings, ensuring service quality and any other hygiene matters
• Play a pivotal role in making decision on staff termination cases
• Assist the Assistant Restaurant Manager/ Restaurant Manager in carrying out his function of efficiently administering and organizing the restaurant into a profitable center and increasing revenue
• Conduct departmental SOP training for all staff to maintain a consistent best in class service standards and conduct
• Conduct end of probation review for new hires
• In-charge of duty roster, product quality, food cost, staff recruitment.
• Work with Human Resource Department in handling staff grievances and disciplinary issues.
• Attend all meetings and training programs when required.
• Assist in forecasting staff requirements and in scheduling day off, leaves, and overtime requirements
• Lead and motivate staff in achieving sales targets and customer satisfaction
• Involve, prepare pre-service meetings
• Keep the Outlet In-Charge/Manager informed on all items of interest
• Enforce hygiene regulations and upkeep restaurant cleanliness and hygiene standards
• Maintain excellent customer service standards and execution of promotions in outlet.
• Undertake any other related task/duty/assignment that may be given by the Assistant Restaurant Manager/ Restaurant Manager

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

Job Description:

The Kitchen Supervisor will be responsible for overseeing a small army of kitchen staff and overseeing the day to day running of the kitchen, including cleaning the equipment, checking supplies and inventory. Supervises and coordinates activities of food preparation in the kitchen.

To be successful in this role, you should have some hands-on kitchen experience in food production, and oversee day-to-day activities while overseeing a small team of kitchen staff. Do note that we are halal certified.

Key Responsibilities:

Supervise of a small team of kitchen staff, including matters such as discipline, termination and assessment of their performance.

Train new employees on the job, and enforce strict safety guidelines.

Set daily/weekly/monthly production planning and prepare work schedule.

Handle ordering of ingredients for production usage.

Making sure the kitchen is safe and in hygienic conditions at all times.

Organizing the inventory, storage, and distribution of food supplies.

Compliance with food safety, the highest quality of food, and hygiene standards at all times.

Assist the Kitchen Manager and in all other operations as required.

Requirements:

Minimum 1-2 years’ experience as a chef, preferably for a restaurant.

Management or supervisory experience will be an added advantage.

Good communicator with leadership qualities.

Ability to multitask and work in a fast-paced environment.

Passion for food and culinary arts.

Position Title: Head Chef
Salary: $5000 - $5500
Working Days & Hours: Shift work from 11am - 10pm (8 hours per day) / (6 days OFF per month)
Location: Bayfront

Responsibilities:

• Plan and direct food preparation and culinary activities in the kitchen.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements, which include food or labour costs budgeting as set by Management.
• Recruit and supervise kitchen staff, and schedule them according to operational needs.
• Ensure kitchen staff adheres to recipes and serving portions correctly.
• Motivate and coach staff to perform better in their respective roles.
• Arrange for equipment purchases and repairs.
• Perform administrative duties.
• Support any other relevant business duties and responsibilities as and when assigned by the Owner.

Requirements:

• Min Diploma or equivalent with 10 years of relevant experience in Culinary in a full-fledged kitchen setting.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.