Total 5,723 F&B / Tourism / Hospitality job vacancies

ABOUT THE ROLE:

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

REPORTING LINE:

• Area Manager (AM)

DUTIES AND RESPONSIBILITIES:

Operations

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

Administration

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

JOB REQUIREMENTS:

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

LOCATION / OTHERS:

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

Order supplies to stock inventory appropriately.

Verify and endorse all incoming products & raw materials.

Help in the preparation and design of all food and drinks menus.

Produce high quality plated both design and taste-wise.

Assist in preparation, washing, peeling, chopping, and cutting all food ingredients.

Ensuring the food preparation areas are clean and hygienic.

Comply with and enforce sanitation regulations and safety standards.

Resourcefully solve any issues that arise and seize control of any problematic situation.

Maintain a positive and professional approach with customers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Job Description &Requirements

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

Job Responsibilities

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

Requirements

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

QUALIFICATIONS

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

PERSONAL REQUIREMENTS

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

ACCOUNTABILITIES

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

WORKING CONDITIONS

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

This position is responsible for assisting the administrative and coordination duties between Kitchen, Catering Operations and Catering Sales Team in Catering division.

Administrative Matters

•Prepare inventory listing of the pastry & production team and submit to the Account Department

•Maintain pending GRN Invoice on the Procurement System

•Vet through orders for the Production Team from the restaurants and ensure request are categorized accordingly

•Prepare petty cash claims

•Any other adhoc administrative duties as required

Logistics-related Matters

•Ensure food tags, menu cards and time stamp are printed before food delivery

•Ensure stock check is conducted and items below par level are submitted for order

•Checking of the Sales Order System and ensure function orders are printed out for the drivers and kitchen team

•Booking of delivery drivers for adhoc deliveries

Certification-related Matters

•Ensure implementation of Food Safety System and ISO22000 (forms recording, equipment temperature checks, etc)

•Maintain the Food Hygiene Certification File and ensure all food handlers have valid certificates

REQUIREMENTS

•Diploma fresh graduates are welcome too

•At least 1 year of administrative experience in the related field

•Ability to work independently and in a team

•Good Interpersonal Communication Skills

•High level of responsibility and initiative

•Working Location: Senoko (FoodAxis)

•5 Days Work Week (4 Weekdays & 1 Weekend)

This role supports the preparation and service of meals in a Japanese high school environment, ensuring customers receive quality Japanese food and enjoy generous paid leave during school holidays.

Responsibilities

• Prepare and serve Japanese meals to customers and wash all the plate and bowls and keep properly.
• Maintain cleanliness and organization of the meal preparation and dining areas
• Follow food safety and hygiene standards to ensure safe meal service
• Coordinate with team members to manage meal timing and quality during working hours

Working time:

• 5:00am to 8:30pm, Monday to Friday (5 days/week)

Only Singaporean or PR can apply this job.

Are you warm, outgoing, passionate, authentic, and inspiring? If this sounds like you, we’d love to meet you!

Bistecca Tuscan Steakhouse - proudly named one of the World's 101 Best Steak Restaurants - is on the hunt for a dedicated and charismatic F&B Service Captain to join our team, where passion meets creativity, and every day is a celebration of excellence.

What You'll Do:
As an F&B Service Captain, you’ll be at the heart of creating unforgettable dining experiences. Here’s what you’ll tackle every day:

✨ Connect with guests - Anticipate their needs, answer their queries, and ensure their time with us is exceptional.
✨ Team up - Collaborate with teammates to ensure smooth operations and happy customers.
✨ Go above and beyond - Take initiative to exceed expectations and leave lasting impressions.
✨ Know our stuff - Become an expert on our menu, services, and offerings so you can share them confidently.
✨ Support operations - Answer calls, manage table reservations, and ensure seamless customer flow.
✨ Lead by example - Supervise your section, set the standard for service, and guide junior team members.
✨ Be versatile - Take on ad-hoc duties as needed, ensuring every detail is just right.

What Can You Bring to the Table?
We’re looking for someone who radiates positivity and professionalism, with skills and qualities such as:

• Position: Restaurant Assistant Manager
• Location: City Hall

Job Summary

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

Responsibilities

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

Required competencies and certifications

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

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

Please attach your resume for our reference when applying.

About the Restaurant

1887 by André is a heritage gastronomy restaurant within the historic Raffles Hotel Singapore. Led by chef André Chiang, it celebrates Singapore’s culinary evolution, tracing influences from the Victorian era to the multicultural flavours that shape the city today, interpreted through his refined French techniques. The menu revives flavours from Raffles’ early dining rooms and evokes the elegance of Victorian dining rituals, served on the hotel’s iconic vintage silverware. A thoughtfully curated beverage programme pairs old- and new-world expressions with bespoke alcohol-free creations inspired by Nanyang flavours. In its intimate 42-seat setting, guests are transported to a bygone era while enjoying a contemporary, flavour-driven experience. The result is a dining journey that bridges past and present, celebrating heritage through the lens of modern innovation.

Job Description

The Mixologist is one of the key pillars of the new restaurant by André, leading the venue personality and soul. The Mixologist is to assist the restaurant management team, to lead, supervise the bar operation and maintain the service standards of the restaurant/bar, to meet and exceed the guest’s experience.

Primary Responsibilities

• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.
• Supports project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Builds, strengthens, and maintains collaborative relationships with others inside and outside the hotel.
• Maintains a productive climate and confidently motivates, mobilises, and coaches team members to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Supports the restaurant management team to develop plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.
• Supports the restaurant management team to prepare bar training manual and conduct departmental service training in coordination with Learning and Development team.
• Supports the restaurant management team to review simulation processes and update evaluation criteria for smooth opening.

Oversees Daily Operations And Achieving Targets

• Supports the restaurant management team in maintaining the quality and consistency of beverage and hospitality at the outlet.
• Supports the restaurant management team in providing world-class hospitality and quality cocktails.
• Ensures operating par stock for OS&E and beverage.
• Adheres to the bar Standard Operating Procedures.
• Adheres to the bar recipe in FutureLog created by the restaurant management team.
• Ensures maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Ensures bar/outlet and related areas and hygiene are kept to HACCP standard and requirement.
• Ensures cleanliness and appearance of the bar/outlet and related areas at all times and take immediate action if needed or required.
• Supports the restaurant management team in Food & Beverage training platform for all bar colleagues.
• Provides support for beverage programs through Public Relation, media and industry outreach.
• Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Sevenrooms, FutureLog etc.).
• Achieves or exceeds bar/outlet’s goal and sales target.
• Always demonstrates professionalism and ethic at all times.

Provides A Leading And Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guests’ database.
• Handles guest complaints and comments competently and swiftly.
• Delivers exceptional guest experience and in accordance to MOQ, Forbes and LQA Standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, colleague, and operator at all times.

Management And Leadership Of Outlet

• Supports the restaurant management team and acts as a role model for the bar team, consistently delivering exceptional service standards.
• Fosters teamwork by supporting colleagues in achieving shared goals and building a cohesive, high-performing team.
• Enforces and upholds the highest standards of discipline, with a strong understanding of disciplinary procedures and policies.
• Responsible for the induction, training, and development of colleagues.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency/Singapore Food Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.
• Checks daily opening and closing duties.

Revenue Management  

• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labour.
• Ensures all reports generated are accurate before submission.

Training, Learning And Development Of The Team 

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Records and submits monthly On-the-Job Training hours.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

• At least 2 years of experience in craft cocktail programs.
• At least 2 years of supervisory bar experience with similar standing or profile.
• Experience with luxury hotel properties and/or Michelin rated restaurants.
• In-depth knowledge of classic/international cocktails, spirits and hospitality.
• Barista experience will be an advantage.
• Proficient in Microsoft Office and basic POS management.
• Certified with valid National Environment Agency/ Singapore Food Agency (Singapore) Basic Food Hygiene Handler.
• Computer skills (incl. Microsoft Excel) and ability to learn new programs/systems quickly.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Service oriented with an eye for details, passion and innovative for Food & Beverage.
• Ability to work effectively and contribute in a team across divisional borders.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative in dynamic environment.
• Self-motivated.
• Passionate in beverage and cocktail making.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Responsibilities

• Offer guests an enjoyable, expertly served beverage/dining experience.
  
• Conforming to hotel standards of excellence for quality, professionalism and friendliness.
  
• Review basic banquet event orders and follow up on all special requests.
  
• Complete opening and closing side work as assigned and have all tables set according to standards.
  
• Anticipate and service of guests’ requirements before requests.
  
• Serve and clear food and beverage items in an unobtrusive and professional manner.
  
• Assist in doing the opening and closing beverage inventory during their respective shift.
  
• Organize and be responsible for final set-up arrangements.
  

Requirements

• O-Level or equivalent
  
• At least 1 year of relevant experience in banquet or hospitality industry
  
• Willing to work rotating shifts, weekends or Public Holidays

Job Description & Requirements

Cook cum cleaner at Childcare Centre in Tampines near the MRT

To prepare breakfast, lunch and tea break.

To maintain cleanliness in the kitchen, storeroom and to take charge of groceries.

Must clean the workplace and follow heath and safet guidlines.

To follow all sanitation procedures.

Work as a team with the cleaners.

7 - 4.30 pm / 8-5pm

Call Cecilia at 90690910

Responsibilities

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

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

Requirements

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

Asa Restaurant Captain, you will oversee the dining room operations, superviseand train staff, manage reservations, and ensure that guests have anexceptional dining experience. You will also handle customer complaints andcollaborate with the kitchen to ensure timely service.

Responsibilities:

• Supervise and coordinate the activities of the dining room staff.
• Ensure excellent customer service and address any guest concerns or complaints.
• Manage reservations and seating arrangements.
• Train and mentor new staff members.
• Assist with food and beverage service as needed.
• Maintain cleanliness and organization of the dining area.
• Collaborate with the kitchen staff to ensure timely and accurate service.
• Monitor inventory levels and assist with ordering supplies.

Qualifications:

• Proven experience in a supervisory role within a restaurant.
• Strong leadership and organizational skills.
• Excellent communication and interpersonal skills.
• Ability to remain calm and professional under pressure.
• Strong attention to detail and a commitment to quality service.

We are seeking for a passionate and driven F&B Supervisor who isresponsible for overseeing and managing all aspects of food and beverageoperations, including budget management, team leadership, customer service,menu design, and compliance with health and safety regulations.

Responsibilities:

• Manage all F&B and day-to-day operations
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers’ needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Organize, direct and evaluate food and beverage service
• Shift scheduling
• Negotiate supplier arrangements for food and beverage products

Qualifications:

• Proven food and beverage management experience
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest-oriented and service-minded

We are looking for an excellent cook, must be able to follow instructions incooking and delivering well-prepared meals. They must be deft in moving aroundthe kitchen and apt in multi-tasking. Experience in using various ingredientsand cooking techniques is also important.
Responsibilities:

• Prepare, cook, and assemble ingredients for various dishes, including appetizers, entrees, and desserts
• Ensure that all dishes are of high quality and follow company recipes
• Report any equipment issues to management
• Monitor inventory, ordering new food and supplies as necessary
• Resolve issues with customers’ orders as needed
• Keep the kitchen neat and tidy, ensuring everything is sanitized appropriately
• Follow all health and safety guidelines
• Assist other cooks as needed

Qualifications:

• Proven experience as cook
• Knowledge of kitchen best practices, including safe knife handling and cooking methods
• Excellent attention to detail, multitasking, and communication skills
• Must be able to work as part of a team in a fast-paced environment