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

• To manage the daily operations of the F&B Outlet.

• To supervise and implement standards of service to maintain the highest standard and quality during operations.

• Provide training to the service team and ensure complying to sequence and standards for banquet/ outlet service.

• Conduct staff briefing and roll calls to provide information on promotions, events, VIPs, etc.

• Ensure sufficient supplies in the area and ensure all equipment is well-maintained.

• To participate in performance development review of department staff and provide feedback on respective performance, to guide and improve the performance.

• Any other ad hoc tasks assigned by the Restaurant & Bar Manager and Director of F&B.  

Requirements

• At least 2 years of experience in a similar capacity.

• Good communication skills and interpersonal skills.

• Strong leadership skills.

Key Responsibilities:

1. Customer Service & Engagement:

• Foster a warm and inclusive atmosphere where every guest feels welcomed and valued.

• Go the extra mile to ensure customer satisfaction, handling feedback and complaints promptly and professionally.

• Actively engage with guests, embodying curiosity to understand their preferences and create memorable experiences.

2. Outlet Operations Management:

• Oversee daily operations, ensuring smooth and efficient functioning of the restaurant.

• Maintain high standards of cleanliness, food quality, and ambiance, reflecting our genuine care for details.

• Monitor inventory levels and coordinate with suppliers for timely replenishment.

3. Team Leadership:

• Recruit, train, and motivate a high-performing team, fostering a positive and collaborative work environment.

• Lead with generosity, providing coaching, recognition, and support to team members.

• Conduct regular team briefings to align on goals and ensure excellent service delivery.

4. Back-of-House (BOH) Support:

• • Work closely with the kitchen team to ensure smooth food preparation and timely service.

• • Address BOH challenges, such as kitchen workflow, inventory management, and food

• quality control.

• • Uphold food safety and hygiene standards in compliance with regulatory requirements.

5. Financial Performance:

• Take ownership of the outlet’s P&L, analyzing revenue, costs, and profitability to ensure financial targets are met.

• Develop and implement strategies to drive revenue growth and cost efficiency.

• Demonstrate curiosity in analyzing sales reports and identifying opportunities for improvement.

6. Compliance:

• Ensure compliance with health and safety regulations, company policies, and operational standards.

Requirements:

• Proven experience as a Restaurant Manager or similar role in the F&B industry.

• Strong understanding of customer service principles and the ability to lead by example with authenticity and warmth.

• Proficient in managing an outlet’s P&L, with a focus on driving profitability.

• Excellent communication and interpersonal skills.

• A genuine passion for fostering a welcoming and inclusive environment.

• Curious and proactive approach to problem-solving and continuous improvement.

• Familiarity with inventory management and operational software is a plus.

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful 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

• Assisting the Operations Manager to 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

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

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

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4 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

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

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• 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.

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

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

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Minimum 5 years of relevant experience in the F&B industry, preferably in sales or management roles

Two rest days per month, in accordance with operational requirements

Monthly salary range: SGD 3,000 to SGD 5,000, commensurate with experience and performance

Working hours: 3:00 PM to 3:00 AM, inclusive of weekends and public holidays as required by operations

Demonstrated ability to handle operational and customer related issues efficiently, with strong decision making under pressure

Quick thinker and proactive problem solver, capable of resolving challenges in a fast paced environment

Proven leadership skills to lead and motivate the team to consistently improve service standards and drive sales performance

Job Description & Requirements

We are looking for an experienced and results driven Restaurant Manager to oversee daily restaurant operations and lead our team to deliver exceptional service and performance. The ideal candidate will have strong leadership abilities, solid business acumen, and a passion for hospitality. This role carries heavy responsibility in managing sales performance, staff development, and operational excellence.

- Salary based on sales performance and experience.

- Attractive incentives and performance based bonuses.

Responsibilities:

Roles & Responsibilities

As an Outlet Manager, you will take charge of managing the overall operations of the outlet, ensuring that it runs smoothly and efficiently. You will lead a team, handle customer inquiries, manage inventory, and ensure compliance with health and safety regulations.

Responsibilities:

• Supervise daily operations and ensure the outlet meets operational standards.

• Lead, train, and motivate a team of staff members to provide excellent customer service.

• Develop and implement strategies to achieve sales targets and increase revenue.

• Monitor stock levels and manage inventory to prevent shortages or excesses.

• Handle customer complaints and ensure customer satisfaction.

• Maintain health, safety, and cleanliness standards within the outlet.

• Coordinate with suppliers and vendors to ensure timely delivery of goods.

• Prepare and manage budgets, evaluating financial performance and implementing cost control measures.

• Ensure compliance with company policies and procedures.

You will oversee all culinary production, ensuring food quality, safety, efficiency, and innovation while managing a team of chefs and kitchen staff. This role demands strategic planning, operational excellence, and culinary leadership to meet the diverse demands of internal outlets and external event catering.

Key Responsibilities:

1. Central Kitchen Production:

• Lead daily operations of the central kitchen, ensuring efficient, high-volume production of
• core items (e.g., marinated meats, sauces, gravies, dressings).
• Develop, standardize, and continuously improve production recipes and processes to
• ensure consistency and quality across all outlets.
• Coordinate with outlet chefs to fulfil special menu requests and seasonal offerings.
• Monitor inventory levels and coordinate with procurement for timely sourcing of
• ingredients.

2. Catering Event Menu Design & Planning

• Work closely with clients, sales teams, and event coordinators to design customized
• menus aligned with the theme, dietary needs, and budget of each event.
• Develop seasonal, themed, and signature catering menus that reflect current food trends
• and client preferences.
• Conduct tasting sessions for clients and stakeholders as part of the menu approval
• process.

3. Event Execution & Quality Control

• Lead culinary preparation for all catering events, ensuring food quality, presentation, and
• timing meet high standards.
• Personally oversee food plating, buffet setups, and live cooking stations to ensure visual
• appeal and customer satisfaction.

4. Staffing & Coordination

• Plan staffing for each event, assign roles, and conduct pre-event briefings to ensure
• clarity on responsibilities and timelines.
• Manage temporary, outsourced, or part-time kitchen teams as needed for larger events.
• Coordinate with service teams (F&B, logistics, decorators) to ensure smooth flow of
• operations during the event.

5. Resource Management

• Oversee the preparation, packing, and transportation of food and equipment from the
• central kitchen to event venues.
• Ensure proper storage and handling of food during transport, maintaining hygiene and
• temperature control standards.
• Prepare and maintain checklists for event readiness, including kitchen equipment,
• utensils, serving ware, and ingredients.

6. Cost Management & Reporting

• Ensure all catering events are executed within allocated budgets and resource plans.
• Monitor food and labor costs per event and analyze profitability and efficiency.
• Submit post-event reports outlining successes, challenges, and recommendations for
• improvement.

7. Team Leadership & Operations:

• Lead, train, and mentor central kitchen staff including sous chefs, line cooks, and kitchen
• assistants.
• Implement and enforce food safety, hygiene, and sanitation standards (e.g., HACCP,
• ISO 22000).
• Maintain kitchen equipment and workspaces to meet operational and safety
• requirements.
• Track kitchen KPIs and contribute to operational reporting and budgeting.

Requirements:

• Diploma/Degree in Culinary Arts or equivalent, with at least 3 to 5 years of progressive culinary experience, including leading large-scale kitchen and catering operations.
• Proven ability to lead, train, and motivate diverse kitchen teams (permanent and part-time), while fostering a culture of quality, safety, and efficiency.
• Strong track record in menu planning, recipe standardization, and creating innovative dishes aligned with market trends, dietary needs, and client requirements.
• Skilled in kitchen operations management, cost control, inventory planning, and delivering events within budget while maintaining high quality standards.
• In-depth understanding of food safety, hygiene, and sanitation standards (e.g., HACCP, ISO 22000), with experience implementing and maintaining compliance in high-volume production.

We’re currently looking for an experienced & self-driven restaurant manager to lead our team.

Responsibilities includes:

1. Maintaining the restaurant's revenue, profitability and quality goals.

2. Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

3. Overseeing stock and ordering supplies

Requirements:

1. Minimum 3 years’ experience

2. Proven customer service experience, strong leadership, motivational and people skill

3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.

This position is responsible for assisting in 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 Restaurant Manager to ensure the smooth operation of the restaurant.

• 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.

• Assist in operations 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

• Able to communicate in English and 1 other language

Job Descriptions

• Supervise, coach and ensure smooth daily operation of the Front Office operation
• Be proactive in thinking, to be able to react fast to problems, and to make sound management decisions
• Ensure that all VIP arrival rooms are checked and the amenities in the room prior the guest’s arrival
• Welcome and bid farewell to all VIP guest
• Well informed of hotel facilities and activities and be able to answer all inquiries
• Develop and maintain close business contact with house guests and to provide personalised service whenever possible
• Ensure that the lobby and the public areas are kept clean and maintained at all times
• Develop and maintain close liaison with all supporting departments and personnel through good inter- departmental/inter-personal relationship
• Compose incident reports relating to guest feedback and forward copies to various executive/department heads concerned
• Respond to emergency calls, fire alarm, power failure, computer and medical attention and co-ordinate with respective Departments and contacts
• Authorise the acceptance of traveller cheques, cash advance, rebates, paid out, refunds base on the established procedures, in the absence of the Director of Front Office/Assistant Front Office Manager
• Ensure that manual key, guest card key, and guest room security procedures are followed

Job Requirements

• Cordial and warm, enjoy interacting and engaging with guests.
• Guest centric oriented
• Competent in oral and written communication in English. Effectively multilingual would be an added advantage.
• Attention to details
• Planning and organizational ability
• Must be able to work well under stressful situations and handle challenges in a professional manner
• Willing to work on shift rotation including overnight shifts

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

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

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• 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.

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

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

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirement

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

• Frequent Travel to Macau
  

Key Responsibilities: 

• Responsible for the financial and operational performance of the Foodcourt and Coffeeshop’s Business Units in Singapore and Macau through the development and execution of long and short-term strategies/plans to maximize company profitability and growth

• Provides strategic leadership and direction to Project and Operations Team to identify potential new business opportunities, sites, source, build and renovate aesthetically profitable outlets and prepare lease proposals for approval while demonstrating ongoing communication with Business Development, Project and Operations Team.

• Prepare, manage and achieve company’s annual operating and financial budget

• Work with senior management and financial team to compile and accurately complete all pro-form for budgets, reports and projections to ensure successful lease transactions.

• Serve as lead facilitator both internally and externally for projects, from tender to the opening of the site for business.

• Site ROIs for review and approval by senior management and ownership

• Establish overall business plans and provide regular reports on regional performance, sales and financial budget analysis to senior management

• Maintain and improve established quality and service standards

• Develop and implement labour, maintenance, inventory supplies, cost of goods sold and performance measurement systems, to ensure compliance with overall company goals and objectives

• Ensure vendors / business partnerships supply products and services in accordance with company standards at competitive pricing

• Led a team of area managers, assisted by operations manager in achieving sales targets and overall performance of outlets

• Provide continual communication and follow-up to strengthen company’s training culture, especially at outlet level

• Develop employees by providing ongoing feedback for operational improvement, establishing performance expectations and conducting regular performance reviews
  

Requirement:

• Diploma in Hospitality, F&B, Tourism or related discipline

• Minimum 8 years of business similar managerial experience, preferably in food courts or chain outlets

• Experience in leasing, tendering for tenancy a must.

• Experience working with statutory boards will be an advantage.

• Able to facilitate and orchestrate resources cross functionally to support business development activities

• Strong negotiating skills and knowledge of lease document, terms and process.
  

HOW TO APPLY:

Interested applicants, please click on “Apply Now” or submit your resume to ref71@trustrecruit.com.sg

We regret only shortlisted candidates will be notified.

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Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Lee Jia Xiang

EA Personnel Reg No: R25158171

Key Responsibilities:

• Identify, source, and secure new corporate and group accounts.
• Develop and execute strategic sales plans to penetrate target markets.
• Conduct cold calls, client visits, networking, and sales missions.
• Build and maintain a strong pipeline of new leads and opportunities.
• Establish long-term relationships with key decision-makers.
• Represent the hotel at industry events, trade shows, and networking sessions.
• Collaborate with Accor Sales Offices to expand market reach.
• Monitor market trends and competitor activities to identify opportunities.
• Develop and manage business opportunities within the China market, including building relationships with key partners and understanding market-specific needs.
• Achieve new business targets and revenue growth KPIs.

Requirements:

• Degree/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.

Please note that our client is unable to offer work pass sponsorship at this moment.

The Talent People 24C2589