Total 38 F&B / Tourism / Hospitality job vacancies in Changi

Job Responsibilities

• Ensure the timely and accurate completion of month-end closing processes, including the analysis of financial information for management reporting purposes
• Oversee the preparation and finalization of monthly and annual financial statements
• Coordinate and liaise with internal stakeholders to support intercompany transactions and activities
• Collaborate closely with team members to ensure efficiency, accuracy, and adherence to accounting standards
• Manage communications and coordination with external parties, including auditors, tax agents, corporate secretarial agents, and relevant regulatory authorities
• Review daily petty cash transactions, staff reimbursement claims, and staff-related purchases for accuracy and compliance
• Monitor and oversee daily financial operations, including invoicing, inventory management, cash flow, and other financial transactions
• Prepare monthly Profit and Loss statements, quarterly audit reports, and annual financial budgets
• Perform weekly bank reconciliations and provide summarized financial reports to management
• Conduct detailed analysis of financial reports to support strategic decision-making
• Review, supervise, and finalize accounting work completed by team members
• Provide support for ad-hoc assignments and projects as required

Job Requirements

• Bachelor’s Degree in Accounting or a related discipline
• Minimum of five (5) years of relevant accounting experience, with at least two (2) years in a managerial capacity
• Demonstrated ability to work independently with minimal supervision
• Strong leadership and team management capabilities
• Meticulous, well-organized, and detail-oriented approach to work
• Excellent analytical, planning, and problem-solving skills
• High level of integrity, accuracy, and reliability
• Strong written and verbal communication skills, with the ability to engage effectively with stakeholders at all levels

Royal Host is a Japanese Western-style restaurant renowned for its meticulous selection of ingredients and heartfelt service, know as Omotenashi.
The company's vision is to extend its legacy of quality dining experience beyond Japan and become a globally beloved restaurant chain.
As a Assistant Kitchen Manager at Royal Host's inaugural overseas store in Singapore's Jewel Changi Airport, you will work closely with the Head Chef and Management team.
Your role will involve assisting in overseeing the Kitchen operations, ensuring adherence to quality standards, contributing to menu development, and fostering a culture of teamwork and culinary excellence.

Responsibilities and Duties:
- Oversee the day-to-day operations of new outlets, ensuring smooth functioning, staffing and adherence to company's standards.
- Play a huge role in the launch of new outlets in Singapore, including coordinating with suppliers and ensuring equipment setup.
- Lead and motivate a diverse team of staff to achieve operational excellence and delivery exceptional customer service.
- Provide comprehensive training to new and existing staff on company procedures, product knowledge, and customer service standards.
- Address customer inquiries, feedback, and complaints promptly to maintain high levels of customer satisfaction.
- Implement and maintain quality control measures to uphold food and beverage standards.
- Ensure compliance with relevant regulations and standards, including food safety and hygiene protocols

Benefits:
- Meal allowance of $200 per month
- Attendance allowance $200 per month
- 8 days Annual Leaves
- Staff discount
- Uniform and shoes will be provided
- Yearly bonus subject to work performance
- Insurance and Medical Benefits

Working Hours:

5 days work week (44 hours per week)

Sun - Thu : 8:30am - 11:00pm (shift), Fri, Sat|Eve of PH 8:30am - 11:00 (shift)

Responsibilities

• Assist the Front Office Manager in maintaining proper, efficient, and profitable functioning of the department.
• Collaborate with the Front Office Manager to develop long-term and short-term strategies planning, plan budgets and forecast for the department.
• Provide recommendations and advice to the Front Office Manager for process and strategy improvements within the department.
• Analyze trends, changing needs, and guests’ expectations to proactively meet accommodations, services, and facility needs.
• Ensure staff support efforts to achieve ARR and occupancy goals through yield management of room inventory.
• Monitor the Housekeeping Department to maintain excellent service and cleanliness for guestrooms and public areas within the budget.
• Oversee the Reservation Section to achieve yield % goals and provide a 3-month daily booking forecast to the management.
• Supervise the Telephone Sections for prompt and friendly handling of administrative and guest calls.
• Periodically inspect guest rooms, public areas, lobby, and other facilities ensure consistency of high standards.
• Coordinate with Outsource Security for efficient surveillance and proper reporting and follow-up on incidents.
• Collaborate with the Front Office Manager and Human Resources for manpower needs, recruitments, promotions, and terminations etc.
• Review departmental programs to support team development.
• Undertake any other duties assigned by the Front Office Manager with diligence and professionalism.

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

Employees will get to enjoy benefits such as Medical, Flexi, Birthday Leave & Vouchers, Annual Health Screening, and Insurance Coverage.

Front Office Manager

The Front Office Manager is responsible for overseeing all aspects of the Reception Operations efficiently and to lead the YOTELAIR front desk team by example and motivate them.

Main Responsibilities

• Handles daily maintenance of room inventory status to achieve optimal levels of revenues while maintaining high levels of guest satisfaction
• Anticipate guest needs through observation and offer prompt, efficient service either personally or through effective communication with other departments
• Coordinates with Mall management security with regards to any criminal act within the Hotel or suspicious guests
• Work with relevant departments on vouchers, billing instructions, rebates, deposits to ensure no bad depts, skippers, untraceable charges and allowances.
• Coordinate and take charge of any emergency while higher Management is not on duty in hotel premises. Supervises and executes required emergency procedures in the events of fire, power failure and other emergency situations
• Maintain absolute cleanliness and ordinance of all areas and displays at Mission Control, Ground Control, KOMYUNITI Lounge (club lounge) and all public areas on lobby including Restrooms, Public Showers and Gym.
• Ensure that pre-check in procedures are effectively carried out according to standard operating procedures
• Deal with guests’ enquiries, problems and complaints promptly, efficiently and courteously to the satisfaction of guests and interest of the Hotel
• Ensure High guest facing visibility at all times. Divide time in the lobby and all other areas to ensure that the Reception department is operating effectively.
• Perform high balance guest check and follow up for further deposits, if required
• Inspect VIP rooms prior to approval and ensuring high visibility in guest contact area
• Perform aspects of Human Resources and training as needed, including; performance appraisals, counseling, coaching, training, etc.
• Ensure all Front Office Crew Members are accounted for and performing their duties as per YOTELAIR Singapore Changi Airport Standards.
• Solicit and communicate guest feedback for continuous improvement.
• Extend professionalism and courtesy to fellow crew members and customers always.
• Prepare weekly rosters and forecasts for the department considering occupancy levels and ensuring optimum crew manning.
• Ensure a daily pre-shift meeting is conducted on the overnight and be current on all events and citywide attractions.
• Administrative duties include but are not limited to; end of shift reports, payroll and YOTEL communication tool.
• Perform tasks as assigned by the Senior Manager or General Manager.

What is this person like?

• Pro-active with a ‘can do’ positive attitude.
• Likes to be busy, always looking for the next task or goal to achieve.
• Embraces technology. Always willing to try out new systems and ways to improve guest experiences and operational processes.
• Great attention to detail in everything that they do.
• Sociable and confident with each other and our guests.
• Friendly, warm and welcoming always.
• Professional in their outlook, taking pride in their appearance, performance and reputation.
• Takes responsibility for their actions and those of the wider team.
• Likes to own problems and find solutions for the benefit of the guests and team alike.
• Effective leader who enjoys managing a team and bringing out the best work attitude in them.

Knowledge, experience, skills required

• Minimum of 2 years of customer experience as Duty Manager or 3 years as a Front Office Supervisor in mid-scale and/or upper midscale establishments that practice excellent customer service.
• Solid computer skills and good working knowledge of Property Management Systems such as Opera. Ability to learn new Property Management Systems, such as Stay N Touch - Rover PMS.
• Ability to read and speak English fluently. Second or multiple languages are a plus.
• Willing to work shifts including overnight shifts
• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Hospitality/Tourism/Hotel Management or equivalent.
• Preferably Manager specialized in Hotel Management/Tourism Services or equivalent.

Job Highlights

• Be part of a global leader in Augmented Hospitality and Tourism.
• Staff Discounts at over 3500 hotels globally
• Staff Travel Discounts with Qantas Airways

Overview of Duties

• Providing friendly and efficient food and beverage service that meets the guests’ expectations.

Main Responsibilities

• Ensure excellent and professional service at all times.
• Perform the tasks of order taking and maximize sales opportunities through knowledge of product. Ensure accuracy by repeating order(s) to the guests
• Ensure that dockets are written clearly and correctly so the kitchen can fulfill their duties effectively.
• Deliver orders promptly to the kitchen production area.
• Check ordered meals on collection from kitchen and deliver to guests promptly to maintain temperature and appearance; ensure items are announced.
• Keep tables and service areas clean and tidy as per procedure manual.
• Maintain hygienic food service techniques during service.
• Take responsibility for your designated section and station.
• Other duties as required and outlined by the Assistant Lounge Manager and (or) Supervisor.

Experience & Skills

• Possess Diploma in Tourism/Hospitality or equivalent.
• Minimum 1 year of related experience preferably in Hospitality/Hotel/Lounge/F&B operations
• Applicants must possess a valid WSQ Food Hygiene certificate.

Job Title: Duty Officer
Line Manager: Operations Manager

Department: Operations
Location: Singapore

Direct Reports: Operations Supervisor
Conditions: Full-time, Monday to Friday

Key Relationships

External:
Customers & Suppliers

Internal:
Warehouse, Operations & Transport Team

Purpose

To work within the Operations team to ensure the smooth running of all aspects of operations, while providing excellent customer service at all times.

Main Role Accountabilities

1. General Duties

• Customer service, attending calls and promptly responding to email correspondence
• Booking, execution of AWB and declaring Tradnet permits
• Responsible for all import & export shipments
• Able to expedite AOG (Aircraft on Ground) shipments
• Handle logistics & 3rd party inventory shipments
• Ensure shipments are completed according to requirements and schedule
• Update shipment status in in-house online tracking system
• Respond to operational staff/customer queries
• Manage inventory requirements, including logging incoming and outgoing warehouse shipments
• Maintain knowledge of transport laws, procedures, and restrictions
• Liaise with Operations Supervisor to identify changes in work instructions/processes
• Perform duties according to defined processes and work instructions

2. Customer Focus

• Be polite and respond positively to customers and colleagues
• Respond to operational staff/customer queries
• Wear company identity card at all times

3. Personal Compliance / Health & Safety

• Adhere to health and safety policies and equipment care requirements
• Maintain standards for attendance, timekeeping, and behavior
• Follow company policies including Health & Safety and Dress Code
• Stay updated on policy changes

4. Personal Development

• Complete annual appraisals with Line Manager
• Complete mandatory training and refresher courses on time

Personal Attributes

• Customer-focused
• Flexible
• Attention to detail

Key Skills and Attributes

• Proactive and able to use own initiative
• Strong written and verbal communication skills
• Computer literate

Qualifications and Experience

• At least 1 year experience in Export or Import Airfreight operations
• Day shift: Monday to Friday, 9am to 6pm

Provides overall management for a major food service unit.

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

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

Develops and prepares menus according to sound dietary principles.

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

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

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

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

Assigns and trains personnel and determines work schedules.

Provides overall management for a major food service unit.

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

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

Develops and prepares menus according to sound dietary principles.

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

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

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

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

Assigns and trains personnel and determines work schedules.

Job Summary

Our restaurant seeks a passionate, skilled chef to plan menus, lead kitchen operations, and deliver high-quality, nutritious, and cost-effective dishes that delight patrons and set us apart.

Responsibilities

• Plan menus considering budget constraints and seasonal ingredient availability to optimize cost-effectiveness and freshness
• Lead and coordinate kitchen staff to ensure efficient operations and timely food service
• Train kitchen staff to prepare and cook all menu items to maintain consistent quality standards
• Monitor ingredient and equipment inventory, placing orders to replenish stock promptly
• Enforce strict safety and sanitation standards to maintain a clean and safe kitchen environment
• Create innovative recipes to refresh the menu and attract returning customers
• Stay informed on industry trends to continuously improve culinary offerings
• Collect and analyze customer feedback to implement improvements in food quality and service
• Ensure all food served meets excellent quality standards and is delivered promptly

Preferred competencies and qualifications

• Culinary school degree or diploma
• Proven experience as a working chef with advanced culinary arts knowledge
• Portfolio demonstrating creativity and unique dish development
• Strong multitasking skills to manage multiple kitchen tasks under pressure
• Effective leadership and interpersonal skills to inspire and manage kitchen teams
• Ability to conduct stocktaking and manage supply orders efficiently
• Commitment to high work ethic and passion for delivering exceptional food experiences

Job Scope

• Involved in employee engagement initiatives, resolve employee grievances, counsel employees
• assist with preparation of organization orientation for new staffs
• Support in operations needs, when required
• Support in the preparation of meeting, materials & taking minutes
• Coordinates effectively with the different departments of staffs, when required
• Drafts and prepares written correspondence
• Maintain proper filing system
• Assist with either sets of accounts duties, when needed (eg; AP/AR)
• Follow up on any outstanding payment issue
• Perform ad-hoc and other administrative duties

Job Requirement

· At least a Higher Nitec in Admin or HR fields

· Minimum 1 year of relevant experience

· Good interpersonal skills, able to communicate effectively

· Work Location: Loyang (required to go onsite)

Job Description

• Oversee the overall business performance and daily operations of the restaurant, ensuring alignment with company objectives and service standards
• Lead and manage a team of staff across front-of-house and kitchen operations, including hiring, training, performance evaluation, and staff development
• Develop and implement operational strategies to improve efficiency, service quality, and profitability
• Monitor financial performance, including revenue, cost control, budgeting, and profit margins; take corrective actions where necessary
• Analyze sales data and customer trends to drive business growth and optimize menu offerings and pricing strategies
• Ensure compliance with all relevant Singapore regulations, including food safety, hygiene, and workplace safety standards
• Establish and maintain strong customer relationship management practices to enhance customer satisfaction and retention
• Oversee inventory management, procurement planning, and supplier negotiations to ensure cost efficiency and product quality
• Collaborate with senior management on business expansion plans, marketing strategies, and brand positioning
• Implement standard operating procedures (SOPs) and ensure consistent execution across all aspects of restaurant operations

✅ Requirements

• Bachelor’s Degree in Hospitality Management, Business Administration, or a related field
• Minimum 5 years of managerial experience in the F&B or hospitality industry
• Proven track record in managing restaurant operations and achieving business performance targets
• Strong leadership, people management, and decision-making skills
• Solid understanding of financial management, budgeting, and cost control
• Ability to analyze data and translate insights into actionable business strategies
• Excellent communication and interpersonal skills
• Proficient in English (spoken and written); knowledge of Mandarin is an advantage
• Familiarity with POS systems and restaurant management software
• Able to work in a fast-paced and dynamic environment

Company Overview / Employee Value Proposition

Yellow Ribbon Industries Pte Ltd is a wholly-owned subsidiary of Yellow Ribbon Singapore that provides laundry and linen management services, food and business solutions, and transitional residential programme.

Job Summary

Support the Head (Kitchen) in managing the operations of one Institutional Kitchen, ensuring timely meal production, adherence to food safety and quality standards, and efficient team coordination.

Responsibilities

• Assist in managing the Institutional Kitchen to consistently meet service level targets and operational goals
• Oversee meal preparation and distribution to fulfill specific dietary requirements while maintaining strict food hygiene standards
• Enforce compliance with all applicable food safety and workplace safety regulations, including implementing audit recommendations to enhance operational standards
• Co-lead a team of workers and vendors to ensure seamless daily kitchen operations and resolve operational challenges proactively
• Collaborate with team members and stakeholders to improve worker productivity and foster a positive work environment
• Monitor industry developments such as food safety management, SFA regulations, and best practices to ensure kitchen operations remain current and compliant
• Implement contingency plans effectively to maintain uninterrupted kitchen services during unforeseen events
• Ensure adherence to risk management framework measures to mitigate operational risks
• Perform additional duties as assigned by the Head, Kitchen

Required competencies and certifications

• Diploma or professional qualifications in Food & Beverage or Manufacturing Operations
• Proven experience working in a food establishment with knowledge of food handling, food safety, and hygiene standards

Preferred competencies and qualifications

• Experience in institutional catering operations is preferred
• Proficiency in Microsoft Office applications to support operational documentation and communication
• Strong organizational skills with attention to detail
• Excellent communication and interpersonal skills to engage effectively with team members and stakeholders

Job Description & Requirements
Reporting to the F&B Head of Department, or whoever he might delegate to, be part of the team responsible for the day-to-day activities in F&B & Banquet to ensure smooth operations and customer satisfaction in alignment with established SOPs and values of the Hotel.

Responsibilities:
· Responsible for the daily operations of breakfast, The White Olive Café, banquet for the hotel
· Ensure the team provides satisfactory experience to guests when dining at The White Olive Café and/or any other F&B service venue at Changi Cove for both corporate and leisure guests
· Support Banquet Team including setting up, running of banquet and meeting spaces and events
· Support Banquet team in ensuring team provide and meets specific demands and needs of meeting and wedding guests
· Ensures The White Olive and any other F&B and Banquet service venues’ cleanliness and compliance to standards
· Handle guests’ complaints and queries and ensure that issues are attended promptly and professionally
· Handle VIP guests at The White Olive or other F&B service venue at Changi Cove
· Supervise the team (Part Time, Intern Contract), train to ensure they attain a high level of customer service is met and exceed guests’ expectations
· Review and evaluate above team member's performance along with the Managers
· Assist in coordination with other departments to ensure smooth execution in F&B service, banquet and meeting operations
· Part of the team of F&B to review, improve and execute policies, SOPS and service standards
· Support the administrative and operational support required in the F&B department for the F&B department
· Any other additional duties assigned by Reporting Manager when necessary

Requirements:

• At least 2 years’ relevant experience in Hotel Industry
• Experience with cafe/restaurant/banquet operations
• Team player and able to work independently
• Kitchen is not Halal Certified. Staff required to serve alcohol and food from kitchen to banquet & cafe.
• Able to multitask and thrive in a fast paced environment
• Able to work shifts, weekends and public holidays

Job Description
Accor is in a partnership with one of the World's Leading Airlines, to manage the Lounge operations located in Changi Airport. 

The Executive Sous Chef supports the Executive Chef in managing the daily kitchen operations of the airport transit lounge. This role ensures the consistent execution of high-quality food service, maintains hygiene and safety standards, and leads the kitchen team in delivering a premium experience to international travelers.

Job Responsibilities

• Support the Executive Chef in daily kitchen operations, food preparation, and service delivery.
• Ensure food quality, presentation, portion control, and compliance with established standards.
• Supervise kitchen operations in the absence of the Executive Chef.
• Lead, schedule, and support kitchen staff, including training and onboarding.
• Enforce hygiene, sanitation, and food safety regulations in line with airport and authority requirements.
• Assist with inventory control, stock rotation, and food cost management.
• Minimize food waste and promote cost‑effective kitchen practices.
• Collaborate with lounge service teams to ensure timely, high‑quality food service.
• Address guest feedback professionally to enhance overall dining experience.

Qualifications

• Diploma or degree in Culinary Arts or related field.

• Minimum 3–5 years of experience in a supervisory kitchen role, preferably in a high-volume or premium hospitality setting.
• Strong understanding of food safety and hygiene protocols (e.g., HACCP).
• Excellent leadership, communication, and organizational skills.
• Ability to work flexible hours, including weekends and holidays.

Job Summary

You will manage guest check-in, check-out, and room changes accurately using hotel systems while ensuring guest requests are addressed promptly to enhance their experience. You will also prepare shift briefings, assist with reservations, and support daily administrative operations.

Responsibilities

• Accurately perform guest check-in, check-out, and room change procedures using hotel systems to maintain up-to-date records
• Respond promptly and efficiently to guest requests to ensure high satisfaction levels
• Manage float and reconcile daily cash reports
• Prepare and deliver shift briefings to communicate hotel activities and operational needs to team members
• Provide guests with relevant information about local places of interest and tourist attractions to enhance their stay
• Collect and communicate guest feedback for continuous service improvement
• Assist with reservation tasks as needed
• Complete administrative duties such as end-of-shift reports and daily operational logs
• Perform additional tasks assigned by the Front Office Manager or Hotel Manager to support hotel operations

Required competencies and certifications

• Ability to communicate clearly in English to interact effectively with guests and team members
• Willingness and ability to work shifts including weekends, evenings, and public holidays as assigned
• Computer literate

Preferred competencies and qualifications

• Openness to learning and using new technology
• Proficiency in additional languages to assist diverse guests