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

F & B Service Ambassador / Crew Leader

Working Hours: 6 days work week and able to work on weekends / public holiday [ 44hrs ]
Location: Dempsey / Dairy Farm / Eng Kong Park / Namly / Serangoon Garden / Swan Lake
Salary: Up to $ 2800

Requirements:

• At least GCE “N” level or its equivalent
• Preferably 1 year working experience in F & B – cafes / restaurants / similar capacity
• Entry Level is welcome
• Able to work on weekends / public holiday
   

Job Scope:

• Ensuring excellent guest experience through providing of warm and genuine service
• Take, prepare and serve food & drinks orders and operate cash register
• Ensure product items are well stocked and display cases are attractive and clean
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health / sanitation regulations
• Any other ad-hoc duties base on operational needs

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

F & B Service Ambassador / Crew Leader

Working Hours: 6 days work week and able to work on weekends / public holiday [ 44hrs ]
Location: Dempsey / Dairy Farm / Eng Kong Park / Namly / Serangoon Garden / Swan Lake
Salary: Up to $ 2800

Requirements:

• At least GCE “N” level or its equivalent
• Preferably 1 year working experience in F & B – cafes / restaurants / similar capacity
• Entry Level is welcome
• Able to work on weekends / public holiday
   

Job Scope:

• Ensuring excellent guest experience through providing of warm and genuine service
• Take, prepare and serve food & drinks orders and operate cash register
• Ensure product items are well stocked and display cases are attractive and clean
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health / sanitation regulations
• Any other ad-hoc duties base on operational needs

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

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

Job Summary:

The Category Manager is accountable for delivering sales growth, margin expansion and inventory efficiency across assigned categories. The role owns end-to-end commercial performance, including range strategy, pricing, promotion effectiveness and supplier profitability, while ensuring sell-through and disciplined stock management.

Job Scope:

• To develop and implement strategic plans for assigned categories within the framework of a disciplined category management business process so as to achieve Company’s financial goals and objectives, improve market share and to meet customer’s needs.
• Achieve category sales, profit and income goals and objectives through developing and implementing business plans for the assigned categories.
• Translate customer insights, market trends and performance data into clear category priorities and actions.
• Maintain strategic supplier partnerships with partners through joint business plan discussions and periodic performance reviews.
• Develop and manage an optimal category assortment, ensuring relevance, differentiation, space productivity and profitability, which also focuses on customers’ demands through periodic range reviews of assigned categories.
• Manage sourcing of right products internationally, which fits the demands of local customers.
• Develop and implement promotion plans that bring excitement to our customers, to drive incremental sales & profitability to the business.
• Ensure timely allocation of stocks and sell-through of products. Conduct periodic reviews and apply learnings to improve processes that will drive future sales performance.
• Develop and implement a competitive pricing strategy that delivers value to our customers.
• Establish collaborative retailer/supplier relationships to maximise income/terms/discounts to improve sales and profitability of category.
• Work closely with the Supply Planning Team to ensure accurate forecasts, healthy stock availability and on-shelf availability and optimised inventory levels.
• Ensure full compliance with Company policies, including but not limited to governance standards and product inventory management processes.
• Deliver shrink and stock holding reduction targets through effective range & inventory management and product lifecycle planning.
• Actively contribute to a culture of collaboration, learning, accountability and continuous improvement across teams and stores.
• Lead initiatives pertaining to assigned projects independently.
• Any other adhoc projects or duties as required

Requirements:

• Degree in Business Management or any other relevant discipline
• Minimum 3 year of experience in category management, buying or commercial roles within the FMCG or multi-category retail industry
• Training will be provided
• Good Microsoft office applications skills, especially in Excel and other data reporting tools.
• Good in commercial acumen with the ability to interpret data and drive profitable decisions
• Good organizational, communication and negotiation skills
• Confident negotiator and influencer, able to manage complex supplier and internal stakeholder relationships

Additional Information:

• Commencement Date: Immediate
• Working days and hours: Monday to Friday, 8.30am to 6pm
• Location: Tampines

We are looking for a hands-on Kiosk Manager who can fully run a Japanese sando food stall, including both operations management and active BOH cooking duties. 

Key Responsibilities 

• Oversee daily kiosk operations (FOH & BOH) ensuring smooth workflow, speed of service, and consistent product quality  
• Maintain high standards of hygiene, cleanliness, food safety, and SOP compliance  
• Perform hands-on BOH duties including food prep, cooking, grilling, and sandwich assembly  
• Ensure proper prep, kitchen organisation, portion control, and quality consistency  
• Lead and supervise a small team, including rostering, training, and shift management  
• Ensure strong teamwork, discipline, and efficient shift execution  
• Drive daily sales performance and operational efficiency, especially during peak hours  
• Monitor key KPIs such as sales, labour cost, and wastage  
• Manage inventory, stock ordering, and food cost control  
• Support basic P&L tracking and reporting  
• Assist in R&D for Japanese sando items and provide feedback on product and operations  
• Help refine recipes for consistency and operational scalability 

Requirements 

• Minimum 4–5 years' experience in running a food stall, kiosk, or small F&B outlet 
• Must have hands-on BOH experience (cooking, grilling, food prep, assembly)  
• Able to manage both operations and kitchen duties simultaneously  
• Strong leadership and team management skills  
• Experience in FOH + BOH operations  
• Basic understanding of food costing, inventory, and P&L  
• Fast, disciplined, and able to work in high-volume environment  

Occupation

Assistant Restaurant Manager

Job Description & Requirements

Get to know us first!

What is INITIA GROUP / INITIA SG?

The biggest lifestyle beauty lounge. INITIA Group sets out to find a consumer service business that is experience-based, differentiated and advantaged, non-seasonal, non-cyclical, highly predictable, has strong senior management, and strong online presence. Initia has been in the beauty industry and has created a series of new concept salons that blend with lifestyle and trends to provide unique and fascinating lounges.

Initia is not just doing beauty business alone, but it also has business in the F&B Industry and Art. It has been around for years and it has been working with local and many Korean companies in Singapore and in Malaysia.

Our brands :

• Bada (Previously known as Leekaja Salon) Singapore

• Walking on Sunshine

• You Are My Sunshine

• Ministry of Scalp Therapy

• F&B Brands

The work of Initia has been successful due to the fact that it has a strong and passionate team.

To be specific, it has strong and reliable teams on each outlet, not to mention the Marketing, Human Resources, IT and Accounting.

What can INITIA offer you?

We offer plenty of opportunities for growth and learning through the experience of working alongside top-tier staff and mentors. We give our team all the support, training and resources needed to enrich their knowledge and improve their mastery of highly coveted and in-demand marketable skills.

Initia Leverages people’s unique differences and celebrates the beauty of individuality.

We strive to find team members that are uniquely and perfectly suited for our best practices.

DUTIES & RESPONSIBILITIES :

• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations.

• Analyzing and interpreting trends to facilitate planning

• Coordinating front and back of the house operations for smooth delivery of services

• Ensure compliance with safety and sanitation regulations

• Control operations cost and identify measures to cut wastages

• Respond promptly to customer complaints, suggest solutions to resolve complaints

• Manage / maintain outlet good image

• Training / coaching of new / current staff on customer service best practices

• Organize and supervise shifts

• Managing staff training, schedules and work performance.

• Preparing reports

• Analyse and forecast sales figures to maximize profits,

QUALIFICATIONS :

• Bachelor Degree in Hospitality / Retail Management

• Proven work experience as Restaurant Manager / HospitalityManager

• Strong leadership skills.

• Excellent communication skills

• Customer service oriented

• Financial Management skills

Job Summary:

We are looking for aProduct Manager to oversee the lifecycle of our regional express air freightand cross-border land transport products (Singapore–Malaysia). The successful candidate will be responsible for market-driven product definition, data-led performance monitoring, and continuous service improvement. This role is based in Singapore and follows fair and progressive employment practices.

Core Responsibilities

1. Product Lifecycle Management

• Market Monitoring: Track Asia-Pacific express air freight trends, Singapore-Malaysia land transport market share, and competitor activities to maintain product competitiveness.
• Standardised Product Definition: Continuously refine Asia-Pacific express air freight and Singapore-Malaysia two-way land transport services, defining clear Service Level Agreements (SLA), warehouse cut-off times, and customs clearance cut-offtimes.
• Customised Solutions: Develop differentiated bonded transshipment and door-to-door solutions for key industries, including high-tech semiconductor electronics manufacturing and express courier/parcel (CEP) services.

2. Product Process Monitoring & IterativeOptimisation

• Data-Driven Strategy Adjustment: Regularly assess market share and profitability of Asia-Pacific air freight and Singapore-Malaysia FTL (Full Truckload) & LTL (Less-than-Truckload) services. Adjust product configurations based on industry demand patterns (e.g., e-commerce, semiconductor).
• Process Bottleneck Improvement: Analyse lead time data to reduce total transit time by reorganising consolidation logic or changing customs clearance partners.
• Service Standard Iteration: Update the Product Operating Manual (SOP) based on customer feedback, complaints, and competitor benchmarks ,ensuring service standards remain industry-leading.

Requirements

• Diploma or degree in Logistics, Supply Chain Management, Business, or a related field (or equivalent work experience).
• At least 3–5 years of experience in logistics product management, freight forwarding, or a similar role.
• Familiarity with Asia-Pacific air freight and/or Singapore–Malaysia land transport operations.
• Ability towork with operational data (lead time, profitability, market share) to drive decisions.
• Understanding of customs processes for bonded transshipment (advantageous but not mandatory).

Main Duties and Responsibilities

·       Plan and execute Trade Marketing strategies for assigned brands.

·       Develop and implement trade marketing plans for assigned brands within Frosts Food & Beverage’s portfolio.

Sales Analysis and Insights

·       Analyse internal and external sales data (sell-in and sell-through) to identify distribution or sales opportunities across channels and retailers.

·       Situational analysis of brand performance and curate business strategies to achieve our commercial objectives.

Channel Strategy and Promotions

·       Design and execute channel strategies and trade promotions aligned with brand positioning and account potential to achieve sales objectives.

·       Liaison with brand principals to map out channel strategies and execution plans.

·       Liaison with external agencies for promoters, sampling and other trade events.

Market Intelligence

·       Track competitor activities and pricing.

·       Prepare monthly reports on accounts and brand performance, along with analysis and commentary.

Forecast Accuracy

·       Collaborate with the Demand Planners to monitor and achieve category sales forecasts by channels and chain, following the monthly forecast schedule.

Business Acumen

·      Proactively identify growth opportunities and collaborate with Key Account or Sales Managers to develop strategies that maximize sales potential.

Account Development Support

·       Collaborate with Key Account Managers to develop plans that maximize category potential in retail and HORECA accounts.

·       Prepare business decks and collate products information for launch presentations.

·       Liaison with external parties for creation of marketing and trade collaterals.

Promotion Effectiveness

·       Evaluate trade and in-store promotions, providing recommendations for future initiatives based on performance and analytics.

·       Contribute with promotional/trade ideas to achieve brand’s visibility, distribution and sales objectives.

Cross-Functional Coordination

·       Liaise with Sales, Marketing and Brand Principals to ensure timely implementation of promotions, pack/price changes, new products and trade requirements.

New Product Launch Support

·       Drive new product launches through distribution plan and tracking, planogram execution, in-store visibility and timely rollout.

Other Duties

·       Perform any additional tasks as assigned.

Requirements

·       Creative thinker with strong understanding of consumer insights.

·       Highly organized, meticulous and resourceful.

·       Excellent communication skills.

·       Minimum 5 years’ experience in a B2B or B2C marketing roles.

·       FMCG experience is a must-have

• Work closely with the Management and Line Departments in the pursuit for continuous improvements in the service, products and menu items, promotions and to meet productivity and profitability KPIs set by the Management.
• Plan the weekly staff roster, rotate and schedule all staff for full coverage to maximize productivity.
• Manage the sales revenue and operating expenses of the outlet, in accordance with the budget, so as to ensure cost optimization and minimize wastage.
• Monitor the activities of competitors and constantly find ways to improve menu offering and customer experience, so as to grow the F&B outlet’s revenue.
• To be actively involved in the advertising and marketing of the F&B outlet, and to work closely with the Marketing and Banquet teams.
• Responsible for ensuring and maintaining high level of customer satisfaction and to attend to customer issues promptly.
• To provide excellent service standards at all times, and to ensure courteous and efficient food and beverage services to the customers.
• Review customer feedback forms / outlet logbook on operational issues to correct and implement measures for improvement in food, beverage and service standards.
• Manage the training and management of staff, including conducting daily staff briefing and staff discipline.
• Work closely with the Kitchen Head Chef and the Kitchen team to ensure timely delivery of quality food.
• Ensure workplace cleanliness, and that the safety and food hygiene standards are met at all times.
• In charge of cash management of daily accounts, in liaison with the Accounts Department in the Head Office.

1. JOB DESCRIPTION

Job Title

Head Chef

Occupation

Head Chef

Job Description 

1. Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Controls and directs the food preparation process efficiently and professionally

3. Creates meals using new or current culinary inventions or as the business prescribes

4. Approves and polishes dishes before they are delivered and served to customers

5. Produces quality menu that could change seasonally as the business requires

6. Places equipment, tools or ingredient orders in response to possible detected shortfalls

7. When required, makes arrangements for repairs of cooking equipment

8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

9. Manages kitchen stocks and ensures minimal wastage

10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses

12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

14. Calculate the workload and remuneration of kitchen staff

15. Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

16. Maintains payroll, punctuality and attendance records

17. Follows and strictly implements all food and sanitary rules as well as safety guidelines

18. Encourages coworkers to cooperate and respect one another, motivates team work

19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

20. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

21. Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

23. Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

24. If and when necessary, keeps recipe files in excellent condition and up-to-date

25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

2. Five (5) to Seven (7) years of experience as a chef

3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

5. Proven ability of kitchen management

6. Strong interpersonal and leadership skills

7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills

8. Able to grasp business requirements and processes

9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

10. Service oriented, meticulous, attention to detail

11. Good communication skills

12. Team player

2. SKILLS

RecipesIngredientsWell OrganisedFood SafetyCookingSanitationPayrollRaw MaterialsRestaurant ManagementHACCPNutritionExcessTenaciousStaff ManagementHazard Analysis

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Professional

Minimum Years of Experience

5

Employment Type

Permanent, Full Time

Minimum Qualification Level

Advanced / Specialist / Management / Graduate Diploma

Field of Study

Culinary skills 

Monthly Salary Range (SGD)

$4,000 - 6,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

Job Description & Requirements

The standard we hold for our guests is the same standard we hold for our team. Seen, heard, valued and at ease applies in both directions.

High Note Hospitality Group is an independent group, founded and run by hands-on operators. Our first venue, Chip Bee Bistro, has been trading at Chip Bee Gardens since July 2025. Our second, opens in the Botanic Gardens late in 2026. We are small, deliberately so, and we are building.

Working here means joining a team that takes the craft seriously and the work personally. You will have clear standards, real support, and the trust to make the calls that matter in the moment. You will also have a direct line to the people building the group, because we are the people building the group.

Reports to: Guest Experience Manager
Employment type: Full-time, permanent
Location: Botanic Gardens, Singapore

About the role

The Guest Experience Assistant Manager is the person who makes sure every guest feels seen, heard, valued and at ease. You run the floor during service, lead the front-of-house team in the moment, and own the standard of hospitality the guest actually experiences, not the one we describe in the handbook. You work alongside the Restaurant Manager, Head of Guest Experience & Hospitality Strategy and the Group Executive Chef, and you have direct access to the founders.

This is a hands-on role. You are on the floor every shift. You read the room, anticipate the table, make the calls, and pick up the slack. You are also a coach. The team you lead will be only as strong as the standards you hold and the example you set.

What you'll own

• Assist in managing day-to-day operations including service, bar, events as appointed, ensuring quality standards.
• Floor leadership during service, including pre-service briefings, mid-service adjustments, and post-service debriefs
• Guest experience from arrival to farewell, including reservations management via SevenRooms and guest profiling
• Service flow, pace, and recovery when things go wrong
• Day-to-day coaching and feedback for the FOH team
• Opening and closing checklists, cleanliness, and floor readiness
• Wine, beverage, and menu knowledge across the team
• Escalation point for guest issues, with authority to make recovery calls in the moment
• Daily handover with the kitchen and the Restaurant Manager
• Support purchases ranging from equipment to managing food & beverage stock ordering according to appropriate budget & par levels set and managed according to business needs
• Ensure sufficient manpower levels are maintained, with training & development planned, implemented & monitored for all team members; induction and mentorship with continuing development opportunities, supporting their employment & growth journey.
• Assist in creating and constantly monitoring that standard operating procedures are being upheld and improved upon for further effectiveness. Contribute as required to all external quality assurance audits and action plans.
• Review and implement actionplans according to reports covering matters ranging from HR, Sales, Finance and guest feedback which must be obtained regularly
• Operational and guest challenges must be investigated and resolved appropriately in a timely manner
• Assist with administrative duties such as rostering meeting operational needs & financial objectives with sound productivity and labour costs.
• Oversee venue equipment, maintenance & cleanliness, taking necessary corrective actions
• All workplace safety and food hygiene regulatory guidelines must be strictly adhered to by all team members, at all times
• Monitor & ensure venue adherence to all related licensing laws
• Any other duties as assigned

What we're looking for

Essential

• Six or more years of FOH experience, with at least three years in a managerial or senior supervisory role

• Genuine warmth, presence, and the instinct to put guests at ease

• Ability to lead a team during the pressure of service without losing composure or standards

• Strong working English and the confidence to host any table, from a regular to a first-time guest

• Right to work in Singapore

Desirable

• Experience with SevenRooms or an equivalent reservations platform

• Wine knowledge to WSET Level 2 or equivalent practical fluency

• Experience in independent or chef-led restaurants, as opposed to large-group chains

• Exposure to opening or building a new venue

What we offer

• A salary aligned to the Singapore market for senior FOH roles, reviewed annually

• Paid leave, public holidays, medical coverage, and parental leave

• Staff meals on every shift, and a clear policy on dining at the bistro on your days off

• Real career progression. Our group is growing and we are building the leadership group from the inside first

• Access to training, courses, and industry exposure, including tasting trips and visits to other venues we admire

• Direct working relationship with the founders. No layers between you and the people who own the standards

F&B Manager – Indoor Activity Park Café Operations

Job Summary
Reporting to the CEO, the General Manager will lead the overall growth and operations of new café businesses. This role will oversee business strategy, outlet expansion, operations, profitability, and team leadership to ensure long-term business success.

Key Responsibilities
• Lead the setup, launch, and expansion of new café concepts
• Manage overall business operations and full P&L performance
• Drive business growth, sales, and operational excellence
• Oversee new outlet openings and ensure smooth daily operations
• Ensure consistent customer experience, quality, and service standards
• Work closely with marketing, supply chain, operations, and support teams
• Identify market trends and business opportunities to grow the brand
• Drive innovation and digital initiatives such as delivery platforms and loyalty programs
• Build strong operational systems and processes for future expansion
• Lead, coach, and develop high-performing teams
• Manage budgeting, forecasting, and financial controls

Requirements
• Proven leadership experience in F&B or café operations
• Strong business and commercial management skills with P&L experience
• Experience in opening or scaling café, retail, or new business concepts
• Strong communication and stakeholder management skills
• Hands-on leader with strong operational and people management capabilities

Interested candidates, please send your updated resume to linna.chua@recruithaus.com.sg or contact 91183575

“This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”).

e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives.

By applying for this role, you consent to Recruit Haus’ PDPA and e2i’s PDPA.”

The Assistant Operation Manager will assist the Operations Manager in coordinating and managing the operation of the Coffeeshop.

Key Responsibilities

• Maintain smooth daily operations of the Coffeeshop
• Source for potential qualified tenants to fill any vacant food stalls
• Take immediate and appropriate collection/legal actions for recovery of debt (e.g. Stall rental etc.) and minimise credit losses
• Able to handle daily sales settlement
• To do stock take and order stocks based on healthy inventory level
• Source for suppliers with competitive pricing
• Keep up to date with market prices for all materials and ingredients
• Make sure safety and hygiene guidelines are being followed
• Supervise, lead & motivate the team
• Ensure fairness in scheduling work duty roster and off days for operation employees
• To Interview, assess and assist in hiring employee based on outlet manpower requirements
• Receive, review and act upon feedback and complaints received from customers
• Responsible for ensuring consistent quality of service
• Adept at handling a wide variety of customer and customer requests
• Able to perform ad hoc duties when required

Key Requirements

• Candidate must possess at least a Diploma from any field of studies
• Minimum of 2 years of working experience in Coffeeshop or Food court management role
• Able to work flexible schedule including shift work, weekends, public holidays and to perform additional ad hoc duties and tasks in case of any acute shortage of employees
• Prepared to work in a non-air-conditioned setting
• Possess strong communication and effective negotiation skills
• Fantastic team player
• Good knowledge of Microsoft office programme, especially in Word and Excel

*Only Suitable candidates will be shortlisted and notified.

Job description

Commercial & Revenue Performance

·       Take full ownership of restaurant and bar financial performance including revenue, profitability, and cost management

·       Drive top-line revenue through proactive sales strategies and guest engagement initiatives

·       Monitor and actively manage key performance indicators including average check, beverage capture rate, sales mix, and profit margins

·       Identify and implement revenue opportunities including promotions, activations, and partnerships

·       Develop and execute monthly sales action plans aligned with business objectives

·       Analyse business trends and implement strategies to improve performance

Beverage Program Leadership

·       Lead the development and execution of the restaurant’s beverage strategy including wines, spirits, cocktails, and premium offerings

·       Curate and regularly review wine lists and beverage menus to ensure competitiveness and profitability

·       Drive beverage sales through targeted training, promotions, and upselling programs

·       Monitor beverage cost percentages and ensure strong inventory controls

·       Develop beverage-focused experiences such as wine dinners, tasting events, and bar activations

·       Maintain strong supplier relationships and negotiate opportunities for marketing support and pricing advantages

Operations Excellence

·       Lead daily restaurant and bar operations ensuring smooth, efficient, and high-quality service delivery

·       Maintain a strong management presence on the floor during peak periods

·       Ensure service standards consistently meet brand expectations

·       Oversee reservations strategy and seating optimization to maximize covers and revenue

·       Ensure compliance with all hygiene, safety, and alcohol licensing regulations

·       Maintain high standards of outlet presentation and ambiance

Leadership & Team Performance

·       Build, lead, and develop a high-performing restaurant and bar team

·       Establish clear performance expectations and accountability standards

·       Coach managers, supervisors, and bartenders on sales performance and leadership behaviours

·       Conduct regular performance discussions and succession planning

·       Drive a culture focused on ownership, sales performance, and service excellence

·       Ensure manpower planning supports both service quality and financial targets

Financial & Cost Control Management

·       Manage labour costs through strategic scheduling and productivity management

·       Oversee inventory management and purchasing controls

·       Ensure strong controls over beverage stock, wastage, and variance management

·       Monitor P&L performance and implement corrective actions where necessary

·       Support annual budgeting and forecasting processes

Qualifications & Experience

·       Diploma or Degree in Hospitality Management or related field

·       Minimum 4–6 years of progressive restaurant or bar management experience

·       Strong beverage knowledge including wines, spirits, and cocktail programs preferred

·       Demonstrated ability to drive sales and manage financial performance

·       Strong leadership presence with excellent communication skills

·       Commercially minded with strong analytical ability

·       Ability to work flexible hours including evenings, weekends, and public holidays