Total 5,697 F&B / Tourism / Hospitality job vacancies

Job Role:

• Plan and prepare a wide range of dishes, ensuring quality and consistency.
• Innovate and design menus, considering seasonal availability and customer preferences.
• Manage kitchen operations, including inventory control and procurement of ingredients.
• Supervise and train kitchen staff to maintain high standards.
• Adhere to food safety and hygiene regulations.

Job Requirements:

• Proven experience as a Chef or relevant culinary role.
• Proficiency in various cooking techniques and cuisines.
• Strong leadership and organizational skills.
• Creativity and the ability to develop unique, appealing menus.
• Familiarity with food safety and sanitation standards.

Job Role:

• Assist in daily operations
• Ensure that the restaurant and kitchen is properly maintained and clean
• Oversee food preparations, presentation and storage to ensure food health and safety compliceny.
• Regular checks with customers to gather feedbacks
• Resolving of conflicts in a professional way

Job Requirements:

• Experience in F&B
• Able to resolve minor conflicts if need to
• Good command of English and team management skill
• Able to monitor inventories for restaurant are well stocked and make adjustment based on sales
• Team player with good attitude

Job Role:

• Plan and prepare a wide range of dishes, ensuring quality and consistency.
• Innovate and design menus, considering seasonal availability and customer preferences.
• Manage kitchen operations, including inventory control and procurement of ingredients.
• Supervise and train kitchen staff to maintain high standards.
• Adhere to food safety and hygiene regulations.

Job Requirements:

• Proven experience as a Chef or relevant culinary role.
• Proficiency in various cooking techniques and cuisines.
• Strong leadership and organizational skills.
• Creativity and the ability to develop unique, appealing menus.
• Familiarity with food safety and sanitation standards.

Job Role:

• Plan and prepare a wide range of dishes, ensuring quality and consistency.
• Innovate and design menus, considering seasonal availability and customer preferences.
• Manage kitchen operations, including inventory control and procurement of ingredients.
• Supervise and train kitchen staff to maintain high standards.
• Adhere to food safety and hygiene regulations.

Job Requirements:

• Proven experience as a Chef or relevant culinary role.
• Proficiency in various cooking techniques and cuisines.
• Strong leadership and organizational skills.
• Creativity and the ability to develop unique, appealing menus.
• Familiarity with food safety and sanitation standards.

Job Role:

• Plan and prepare a wide range of dishes, ensuring quality and consistency.
• Innovate and design menus, considering seasonal availability and customer preferences.
• Manage kitchen operations, including inventory control and procurement of ingredients.
• Supervise and train kitchen staff to maintain high standards.
• Adhere to food safety and hygiene regulations.

Job Requirements:

• Proven experience as a Chef or relevant culinary role.
• Proficiency in various cooking techniques and cuisines.
• Strong leadership and organizational skills.
• Creativity and the ability to develop unique, appealing menus.
• Familiarity with food safety and sanitation standards.

Job Summary
The Senior Manager, F&B Specialty Restaurant is responsible for overseeing the overall operations, service excellence, and financial performance of the specialty restaurant. This role provides strategic leadership to ensure exceptional guest experiences, operational efficiency, and revenue growth. The Senior Manager will lead and develop the team, maintain high service standards aligned with luxury hospitality expectations, and drive innovative food and beverage initiatives that enhance the restaurant’s brand positioning.

Key Responsibilities

Leadership & Team Management

• Provide leadership and mentorship to the restaurant management and service team to ensure alignment with service philosophy and operational objectives.
• Set clear expectations, provide regular feedback, and support team development through training and performance management.   
• Foster a positive team culture that promotes professionalism, collaboration, and service excellence.

Service Excellence & Guest Experience

• Develop and maintain F&B service standards and processes to deliver consistent, high-quality guest experiences. Monitor service delivery, address guest feedback, and implement continuous improvements to enhance service quality.
• Ensure VIP guest service standards are consistently maintained.

Business Strategy & Revenue Growth

• Develop and implement operational strategies aligned with the organization’s business objectives.       
• Monitor market trends and competitor activities to identify new business opportunities.
• Collaborate with culinary and beverage teams to implement promotions and enhance menu offerings.

Operational Management

• Oversee daily restaurant operations including service flow, restaurant setup standards, cleanliness, equipment maintenance and upkeep positive guest experience.
• Manage staffing levels, scheduling, recruitment, and manpower planning to meet operational demands.
• Ensure effective communication and coordination between service, kitchen, and supporting departments.

Beverage & Wine Management

• Support beverage operations including wine program development, beverage inventory, and cost control and work closely with Director of Beverage.
• Provide expert recommendations on wine pairings and beverage selections to enhance the dining experience.
• Monitor and maintain beverage costs, stock levels, and breakage control.

Financial Management

• Review financial performance including monthly P&L reports and operational budgets.
• Implement strategies to improve revenue, profitability, and cost efficiency.
• Support budget planning and revenue-generating initiatives.
• Monitor and responsible for restaurants’ overall P&L performance.

Requirements

• Minimum 5–8 years of similar managerial experience in luxury hotels, resorts, casual and preferably fine dining restaurants.
• Strong experience in specialty restaurant operations – Asian and Western cuisines, preferably within Michelin Star or Forbes standard establishments.
• Diploma or Degree in Food & Beverage, Hospitality Management, or related discipline.
• Experience in restaurant openings and operational setup is an advantage.
• Ability to work flexible hours including weekends and public holidays.

Job Description & Requirements

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Responsibilities

• Deliver a warm, genuine welcome to every guest and ensure exceptional dining experiences from arrival to farewell.
• Manage reservations, seating arrangements, and guest flow to optimize service efficiency and comfort.
• Recognize and anticipate the preferences of regular guests and VIPs, adding personal touches to enhance satisfaction and loyalty.
• Coordinate closely with service and kitchen teams to ensure smooth communication and timely service delivery.
• Handle guest inquiries, feedback, or special requests with professionalism, tact, and prompt resolution.
• Support restaurant events or special functions, ensuring all front-of-house standards reflect the restaurants premium brand image.

Requirements

• Prior experience in guest relations, hospitality, or fine-dining service preferred.
• Strong communication and interpersonal skills, with a passion for delivering exceptional hospitality.
• Well-groomed, attentive to detail, and able to work in a dynamic, service-oriented environment.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Responsibilities:

• Prepare, cook, and present a variety of Western cuisine dishes
• Maintain cleanliness, organization, and sanitation in food preparation areas
• Ensure proper handling and storage of all food items according to restaurant standards and food safety guidelines.
• Assist in kitchen operations

Requirements:

• Minimum of 1 year of experience in cooking Western cuisine in a professional kitchen environment.
• Knowledge of various Western cooking techniques, ingredients, and flavor profiles.
• Ability to work efficiently in a fast-paced kitchen while maintaining attention to detail.
• Comfortable working shifts, weekends, and public holidays.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479
Ivan Lim | EA Personnel No.: R1109856

Responsibilities:

• Prepare, cook, and serve a variety of Western dishes
• Manage the kitchen's inventory and supplies for Western ingredients, ensuring optimal freshness.
• Maintain food safety, hygiene, and cleanliness standards in accordance with regulations.
• Train and guide junior kitchen staff in Western cooking techniques and kitchen operations.

Requirements:

• 1-2 years of relevant experience in Western cuisine.
• Knowledge of various Western cooking techniques, ingredients, and flavor profiles.
• Ability to work efficiently in a fast-paced kitchen while maintaining attention to detail.
• Comfortable working shifts, weekends, and public holidays.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479
Ivan Lim | EA Personnel No.: R1109856

Job Description

• Greet customers to their tables
• Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)
• Prepare tables by setting up linens, silverware and glasses
• Inform customers about the day’s specials
• Offer menu recommendations upon request
• Up-sell additional products when appropriate
• Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization
• Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages
• Order details to the Kitchen Staff
• Serve food and drink orders
• Check dishes and kitchenware for cleanliness and presentation and report any problems
• Arrange table settings and maintain a tidy dining area
• Deliver checks and collect bill payments
• Carry dirty plates, glasses and silverware to kitchen for cleaning
• Meet with restaurant staff to review daily specials, changes on the menu and service pecifications for reservations (e.g. parties)
• Follow all relevant health department regulations
• Provide excellent customer service to guests
• Any other duties as assigned by the Outlet Manager

• Manage food and beverage outlets.
• Two years of experience in and ability to work with minimum supervision
• Able to manage workers and planning of shift
• Able to manage sales intake and operation of machine
• 6 days working week.
• Medical benefit. Annual leave, Sick leave and other benefits.
• Performance incentive