Total 281 logistic supervisor job vacancies in F&B / Tourism / Hospitality category

Shangri-La Rasa Sentosa, Singapore

We are looking for a Food & Beverage Supervisor to join our team!

As a Food & Beverage Supervisor, we rely on you to:

• Interact and engage with guests and maintains high quality service standards
• Supervise, lead and train team members
• Handle guest complaints effectively and professionally
• Consistently looking to increase satisfaction levels for guests
• Support the daily operation in collaboration with the managers, assist with monthly forecasting, weekly schedule, restaurant profitability evaluation etc.
• Take responsibility, in partnership with the managers for the operations look and feel, including but not limited to the overall decor and atmosphere of the outlet
• Maintain Food Hygiene and Safety Standards, knowledgeable with audit protocol.

We are looking for someone who:

• Enjoys delivering high quality guest service with a welcoming manner
• Has experience working in a hotel/resort environment in delivering Food & Beverage services.
• Has experience in managing outlet in an outdoor environment
• Experience in leading a team of service crews
• Knowledgeable in beverages knowledge such as bartendering added advantages.
• Involve in F&B marketing and promotions
• Willing to work shifts

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Company Overview
Eleven Seventeen Capital is a Singapore-based hospitality group with five dining concepts, including Meadesmoore, Fat Belly, Market Bistro, Elixir Coffee Stand, and YARA. The group is committed to delivering quality dining experiences across Singapore’s vibrant food scene.

Job Summary
Join as a Front of House Supervisor to create excellent dining experiences by managing guest interactions, supporting service operations, and maintaining a welcoming restaurant environment in a fast-paced hospitality setting.

Responsibilities

• Communicate clearly with guests to take orders accurately and ensure satisfaction
• Coordinate with teammates to deliver efficient food service and maintain smooth operations
• Perform cashier duties accurately to handle customer payments
• Maintain cleanliness and tidiness of the restaurant to create a welcoming atmosphere
• Support various service tasks to ensure seamless daily restaurant operations
• Adapt quickly to fast-paced work demands while maintaining service quality

Preferred competencies and qualifications

• Experience in fine casual dining environments
• Immediate availability to start work
• Strong command of English to communicate effectively with guests and team
• Ability to work both independently and collaboratively as a team player
• Demonstrate reliability, responsibility, and eagerness to learn
• Maintain a positive attitude and willingness to grow within the company

1. Extend recipes to facility population requirements.

2. Fill pre-preparation and inventory pull sheets before every meals.

3. Orient and train program for workers.

4. Stick to sanitation and safety program.

5. Display good communication and human relation skills as per food service manager's directions.

6. Support manager to manage high level of good client relations.

7. Develop and set local procedures for receipt, check and food no non-food issue.

8. Cook varied regulat and special diet foods for balanced healthy diet.

9. Prepare meat, fish, poultry, vegetables and shellfish, soups, gravies, sauces and desserts.

10. Use varied kitchen equipment in large quantity food productions.

11. Conduct administractive and Human Resources management functions with supervised staff.

12. Offer advice, counsel and instruction to staff members.

13. Handle disciplinary measures appropriate to authority.

14. Execute equal employment opportunity policies and program.

15. Oversee food preparation for adherence to quality standards.

Job Summary

Lead daily restaurant operations to deliver seamless service and customer satisfaction. Supervise and train staff, manage inventory and costs, support sales initiatives, and ensure compliance with hygiene and safety standards.

Responsibilities

• Oversee daily restaurant operations to maintain smooth and efficient service delivery
• Supervise staff by scheduling shifts and providing training to enhance team performance
• Resolve customer issues promptly to uphold high service quality standards
• Manage inventory levels and implement cost control measures to optimize resources
• Support achievement of sales targets by assisting with promotions and marketing efforts
• Ensure compliance with hygiene, safety, and regulatory requirements to maintain a safe environment
• Operate POS systems and generate basic reports to track sales and operational data

Required competencies and certifications

• 1–3 years of experience in food and beverage or supervisory roles
• Ability to work flexible shifts including weekends and public holidays
• Strong communication skills to effectively interact with staff and customers
• Problem-solving skills to address operational and customer service challenges

Preferred competencies and qualifications

• Food hygiene certification (preferred)

Vaelynn Talent Pte Ltd · Licence No. 25C3079

Recruitment services provided in accordance with MOM regulations. All applications kept confidential. 

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.

We are looking for Food Production Supervisors who can oversee the daily operations of food manufacturing or processing facilities, ensuring that

production runs smoothly, efficiently, and in compliance with safety and quality

standards.

Able to handle and train a team of 10 - 20 persons

Night shift might be required

PH off in lieu

A marine blasting and painting supervisor manages and oversees the blasting and painting operations of a marine vessel:

• Quality control: Ensures that all work meets quality control standards and specifications
• Safety: Confirms that all environmental and safety requirements are met
• Documentation: Prepares documentation such as painting procedures and ITPs
• Inspection: Inspects the work at all stages of preparation and rejects any work that doesn't meet specifications
• Calibration: Ensures that all instruments are calibrated and maintained in good working condition
• Training: Arranges qualification tests for blasters and painters and certifies them
• Communication: Coordinates with external parties for technical details and sends inspection notifications to clients
• Supervision: Supervises foremen and general workers, ensuring they understand the project scope
• Technical background: Has a strong technical background with hands-on experience in coating, lining, and surface treatment
• Pressure: Can work under pressure and respond to changes on short notice

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: F&B Retail Operations Supervisor / Restaurant and Retail Supervisor
• Working Location: West – West Coast (Nearest MRT: Clementi) / South – Anchorpoint (Nearest MRT: Queenstown) – Please choose your preferred outlet
• Working Hours: 5.5 days, 11.30 am-10pm
• Salary Package: Gross Up to SGD 3000 + OT + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Responsible for overseeing daily restaurant activities and managing the associated retail supermarket operations
• Training and supervision of restaurant staff ensuring exceptional service
• Ensuring the store premise is well maintained, clean and safe
• Ensure pleasant atmosphere for diners
• Overseeing food presentation and supermarket products to ensure compliance
• with food health and safety regulations
• Checking in on dinning customers to enquire about food quality and service
• Reviewing customers feedbacks to develop and implement ways to improve
• customer service
• Resolving customer complaints in timely and professional manner
• Report any incident/accident, customer complaints or feedback to superior
• Perform all duties of a cashier
• Place purchase order from supplier, Assist in operation to ensure smooth and efficient operation
• Monitoring supermarket inventory, ensuring all products and other restaurant
• essentials are adequately stocked
• Ensure supermarket products are stocked, displays are neat and attractive, priced
• correctly and displayed in a safe manner

APPLY NOW!!!

• Min.2 year of working experience in a related field
• Have good personal hygiene practices
• Must have food hygiene certificate
• Maintain quality, excellent service & cleanliness at all times
• Comfortable to work during weekend and public holiday

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #76205 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Rachael Lee | EA Reg No.: R2093131

Roles and Responsibilities:

• Coordinating construction work according to priorities and plans
• Producing schedules and monitor attendance of workers
• Allocating general and daily responsibilities
• Supervise and train workers and tradespeople
• Guarantee all safety precautions and quality standards are met
• Supervise the use of machinery and equipment
• Resolve problems when they arise
• Report on progress to managers, engineers

Requirements:

• At least 2+ years of working experience in related field
• Strong technical knowledge and hands-on experience
• Pro-active and good working attitude
• Able to work on weekend/Public Holidays should the need arise
• Able to work irregular hours should the need arise

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

This role is one of very few positions that are primed to directly influence the guest experience. You will directly be able to ensure that our guests leave happy and satisfied with the service and experience at our restaurants—especially being able to identify unique opportunities to delight in the day-to-day service.

You'll be in charge of:

• Understand all aspects of restaurant service and understand how each role contributes to the overall dining experience
• Prioritise the needs of guests and strive to exceed their expectations.
• Maintain a sense of urgency in fulfilling tasks and responding to guests' needs.
• If dishes require tableside preparation or presentation, you will be required to perform these duties
• Maintaining a good housekeeping regime and report any defects in furniture, fixtures and equipment
• Be willing to assist colleagues and step in wherever needed to ensure that guests receive the best possible service at all times.

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80832942.
Should your application progress to the next stage, we will be in contact to arrange an interview.

Job Summary

Oversee and lead front-of-house and back-of-house restaurant operations to ensure smooth service delivery, high customer satisfaction, and compliance with health and safety standards.

Responsibilities

• Oversee front-of-house (FOH) and back-of-house (BOH) operations, including managing opening and closing procedures to ensure operational readiness
• Delegate daily tasks and create staff rosters to optimize workforce efficiency and coverage
• Train new hires and provide ongoing performance feedback to develop team capabilities and maintain service quality
• Address customer complaints promptly and professionally to uphold high satisfaction levels and resolve issues effectively
• Ensure strict compliance with food safety, sanitation, and hygiene regulations to maintain a safe environment
• Monitor inventory levels, order supplies timely, and implement measures to reduce wastage and control operational costs
• Manage reservation handling, order taking, and cashier duties accurately to support seamless customer service

Preferred competencies and qualifications

• Ability to work effectively under stress and in a fast-paced environment
• Flexibility to work late nights and public holidays as required
• Understanding and speaking Japanese is a bonus

Reporting to the Security Executive, you shall be responsible for ensuring the safety and security of guests, associates and hotel property by maintaining high security standards and adhering to hotel policies.

Responsibilities

• Control and verify entry of associates on duty to hotel premises to prevent unauthorized access.
• Prevent ex-employees from entering without Human Resources or Security Manager approval.
• Report and detain unauthorized hotel associates found on floors.
• Prevent unauthorized removal of hotel property by verifying proper authorization from relevant Heads of Department.
• Conduct daily bag checks for associates leaving after shifts to ensure no unauthorized items are taken out.
• Act as a witness for Finance Department cashier checks and assist Duty Managers with DND room checks and unlocking safes in unoccupied guest rooms.
• Escort Duty Managers to Finance office and accompany Finance colleagues to banks as needed.
• Issue and manage Contractors' ID tags for contract workers and ensure they are escorted to designated work areas by relevant departments.
• Issue Vendor passes to suppliers and their workers before allowing entry.
• Screen job seekers visiting the hotel and provide information to Human Resources for follow-up.
• Record and hand over found articles on guest floors to Housekeeping and log in the “Lost and Found” register.
• Monitor and approach suspicious persons loitering near guest lift lobbies, referring non-guests to the Front Desk.
• Alert Security Manager/Executive on duty about suspicious characters with detailed descriptions.
• Maintain cleanliness and order in the Security Control Room and Fire Alarm Control Room.
• Ensure CCTV monitors, recording decks, walkie-talkies, and fire alarm control panels are functional and report malfunctions promptly.
• Monitor Security colleagues’ whereabouts via WhatsApp chat and record Duty Manager feedback in the Log Book.
• Monitor lift system and report malfunctions to Engineering Department.
• Restrict unauthorized persons from entering the Fire Alarm Control Room and ensure safety of items inside.
• Be knowledgeable of fire emergency and evacuation procedures.
• Manage driveway traffic flow, prevent vehicle obstruction, and stop taxi touting.
• Prevent suspicious characters from loitering at the driveway and record details of damaged vehicles parked there.
• Ensure firefighting equipment on the driveway is accounted for and operational.
• Perform any other ad-hoc duties assigned from time to time.

SKILLS & QUALIFICATIONS

• Possess a valid Security Supervisor (PLRD) licence.
• Hold GCE ‘O’ Level qualification.
• Prior working experience in hotel safety and security.
• Strong interpersonal and communication skills with attention to detail.
• Ability to work rotating shifts, including public holidays and weekends.

WHAT WE OFFER

• Annual Wage Supplement (AWS)
• Variable Bonus*
• Uniforms
• Meal Allowance
• Birthday leave
• Flexible Medical Benefits (Dental / Optical)
• Learning & Career Development opportunities

We regret that only shortlisted candidates shall be notified.

An F&B Supervisor/Cook holds a hybrid role that combines direct food preparation with team leadership, ensuring both culinary standards and operational efficiency

. They are responsible for

overseeing daily kitchen operations, maintaining food hygiene, managing inventory, and assisting in cooking and plating dishes according to standard recipes

.

Ministry of Manpower

 +3

Key Duties and Responsibilities

• Culinary & Food Preparation:Prepare, cook, and present high-quality dishes according to established recipes, standards, and plating guides.Assist in cooking and plating menu dishes, including prepping ingredients and operating kitchen equipment.Ensure consistency in taste, portion size, and presentation for waste control.Handle specialized cooking (e.g., specific cuisines, snacks, or special diet orders).
• Operational Supervision:Oversee daily kitchen operations and ensure a smooth workflow during service hours.Supervise, train, and mentor junior kitchen staff, including kitchen assistants.Create, maintain, and check work schedules for the kitchen team.Liaise with F&B service staff to ensure timely and accurate food delivery.
• Inventory & Cost Control:Monitor inventory levels, check incoming stock, and order ingredients/supplies.Minimize food wastage by ensuring proper stock rotation (FIFO) and managing surplus.Perform regular stock checks and report on operational needs.
• Hygiene & Safety Compliance:Maintain strict food safety, sanitation, and hygiene standards (e.g., HACCP/SFA guidelines).Ensure cleanliness of workstations, equipment, and storage areas.Ensure proper storage, labeling, and temperature logs for all food items.
• Management Support:Collaborate with chefs/managers on menu planning, cost analysis, and new dish development.Handle customer queries or complaints professionally. Jobstreet Singapore +12

Required Skills and Experience

• Experience: Usually 2–3 years of experience in kitchen operations or a similar F&B supervisory role.
• Leadership: Ability to motivate, train, and guide kitchen team members.
• Technical Knowledge: Strong knowledge of culinary techniques, food hygiene, and safety regulations.
• Flexibility: Able to work in a fast-paced environment and work shifts, including weekends and holidays.
• Communication: Good interpersonal skills to coordinate between front-of-house and back-of-house teams.