Total 1,556 Manager level F&B / Tourism / Hospitality job vacancies

• Manufacturing Industry
• Reporting to: Chief Operating Officer (COO)
• Basic $10,000 to $15,000 + Variable Bonus + Allowances
• Excellent Welfare and Benefits + Career progression
• Working location: West
• Working hours: Normal Working Hours

Our client, a well-established coffee and beverage solutions provider, is seeking an experienced General Manager – Hospitality & Beverage Solutions to lead and grow its business within the hospitality and foodservice sector.

This role will be responsible for the overall commercial and operational performance of the division, including pricing strategy, costing, tender management, supplier and principal partnerships, and business profitability.

The successful candidate will oversee teams across sales, operations, and production, while working closely with senior management to drive business growth within the hotel, restaurant, café, and foodservice markets.

Job Responsibilities:

Business Leadership:

• Lead the overall business performance and profitability of the hospitality and beverage solutions division.
• Develop and implement strategies to grow business within hotels, restaurants, cafés, and foodservice sectors.
• Work closely with senior management on business planning, budgeting, and revenue growth initiatives.

Pricing, Costing & Tender Management

• Develop pricing strategies and costing structures to ensure competitive and profitable proposals.
• Lead client discussions on commercial proposals, pricing structures, and tender requirements, while working with internal teams to ensure competitive and profitable submissions.
• Monitor gross profit margins and cost performance.

Principal & Supplier Management

• Manage relationships with key international principals and suppliers, including: Coffee bean suppliers; Beverage brands (tea, syrups, etc.); Coffee machine manufacturers; Other hospitality beverage partners
• Negotiate commercial terms and develop product strategies to support business growth.

Hospitality & Technical Solutions

• Work with the team to deliver beverage solutions and coffee equipment to hospitality clients.
• Provide commercial guidance on coffee machine solutions and beverage systems for hotels and F&B outlets.
• Coordinate with technical service teams to ensure high service standards.

Operations & Production Management

• Oversee the day-to-day operations of the division including sales, service, warehouse, and production functions.
• Manage approximately 25 commercial and operational staff, along with 12 production team members.
• Ensure efficient coordination between departments to deliver strong customer service and operational perform

Leadership & Team Development

• Lead, coach, and develop teams to achieve sales and operational targets.
• Build a strong performance-driven culture within the division.
• Ensure alignment between team objectives and company strategy

Business Development

• Identify opportunities to expand into new hospitality segments and strategic partnerships.
• Maintain strong relationships with key clients including hotel groups, restaurant chains, and corporate customers.
• Represent the company in meetings with major clients, partners, and principals

Requirements:

• Degree in Business, Hospitality, Food & Beverage, or related discipline.
• Proven experience in pricing, costing, tender management, and gross profit responsibility.
• Experience managing teams and cross-functional operations.
• Familiarity with beverage solutions, hospitality equipment, or foodservice industry is advantageous.
• Strong leadership, negotiation, and stakeholder management skills.
• Comfortable engaging with Directors, senior management, and international principals.
• Willingness to travel when required.

Candidates with experience in hospitality supply, foodservice distribution, beverage solutions, or hotel sales are highly encouraged to APPLY with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

NG DIAUM YEE (R2198031)

EA Recruitment Pte Ltd

EA License No: 21C0492

[Job ID: 1498207]

Responsibilities:

We are looking for a Corporate Planning Manager to support business strategy, financial planning, and performance management. This role works closely with management and Japan Headquarters to drive business insights, planning, and continuous improvement initiatives.

• Prepare annual budgets and business plans
• Monitor and analyze monthly financial performance (P&L, costs, profitability)
• Conduct market research and analyze industry trends, competitors, and economic factors
• Manage cash flow analysis and provide financial insights
• Prepare reports, presentations, and proposals for management and Japan HQ
• Coordinate with internal teams to support business initiatives and projects
• Propose new business ideas and improvements to drive growth
• Any other assigned ad-hock duties

Requirements:

[Must]

• Minimum 5 years of experience in business planning, corporate planning, or related fields
• Proficiency in Japanese to communicate with Japanese speaking counterparts
• Basic knowledge of accounting and finance (P&L, budgeting, cash flow)
• Proficient in Microsoft Excel, PowerPoint, and Word
• Strong communication, analytical, and problem-solving skills
• Good working attitude, interpersonal skills, proactive, and strong time management
• Able to work independently and as part of a team
• Able to commence work immediately or within short notice

[Advantage]

• Experience in F&B or retail industry
• Experience in outlet/store operations

If you are interested in the role, please feel free to contact me at cv_madoka@goodjobcreations.com.sg

Please kindly refer to the Privacy Policy of Good Job Creations for your reference: https://goodjobcreations.com.sg/en/privacy-policy/

EA Personnel Name: Ochi Madoka
EA Personnel Registration Number: R24125474
EA License No.: 07C5771

Responsibilities

• Responsible for overseeing the M&E aspects of the assigned properties including the efficient and orderly running of the engineering office, workshop and all M&E plant rooms.
  
• Lead a team of engineering staff to attain the highest level of operational efficiency and service delivery
  
• Plan and implement preventive and corrective maintenance programme for M&E installations and systems
  
• Review all M&E maintenance contracts, agreements and insurance policies
  
• Carry out systematic inspection and audit of the property M&E plants and premises
  
• Liaise with statutory authorities on M&E licenses, installations and checks of the assigned properties
  
• Oversee asset enhancement/upgrading works
  
• Assist in preparing cost estimates, work specifications, quotations, tender recommendations, and contract documentation
  
• Conduct regular inspections of common areas, public walkways, façades, plant rooms, and air‑conditioning equipment, ensuring timely rectification of defects
  
• Ensure compliance with workplace safety procedures, fire safety requirements, and statutory regulations
  
• Update and maintain work order status in the Computerised Engineering/Maintenance Management System (e.g. CEMS)
  

Requirements

• Degree in Mechanical, Electrical Engineering or equivalent
  
• At least 5 years of relevant experience or in hospitality industry with prior experience in a supervisory or team‑lead role 
  
• Strong leadership and decision making-skills, and able to maintain high service standards levels
  
• Good communication skills and team player
  
• Fire Safety Manager and Green Mark Manager certifications will be advantageous
  
• Able to work under pressure and respond effectively to emergencies

Singapore iconic and homegrown heritage Food Services and Manufacturing company, HarriAnns (www.harrianns.com) is looking for an Area Manager to join our expanding dynamic team. If you are passionate about the food and beverage industry and are serious about advancing your career (while having a bit of fun), we would love to hear from you.

As the Assistant to the Operations Manager, you will support in leading and managing the outlet teams to drive the sales performance of the outlets, ensuring the strategic growth of the business. Additionally, you will assist in overseeing the Operations team to ensure proper management of restaurant operations, as well as operational and manpower planning

Job Highlights

- Salary Up to $4500/mth + Sales Incentives!

- Career Advancement & Opportunities!

- Company Events & Gatherings!

- Fun & Vibrant Environment!

- Running multiple outlets!

JOB DESCRIPTION

Sales

· Lead and motivate restaurant supervisors in achieving sales targets and ensure strict adherence to SOP of food preparation and quality.

· Develop monthly sales targets and monitor sales performance of all outlets.

· Responsible for sales performance of the outlets; Develop plans and strategies to achieve sales targets.

· Responsible for the profitability of the outlets; Manage the manpower, food cost and operating costs to ensure profitability of all outlets.

· Work closely with Marketing on developing marketing strategy and promotions to drive sales.

Operations

· Lead and manage the Operations team to ensure proper management of restaurant operations; day to day operations and man-power planning.

· Lead and ensure that Standard Operating Procedures (SOPs) are adhered to; Review and evaluate SOP regularly to improve efficiency and productivity.

· Liaise with functional departments to ensure on outlets compliance of all related policies, standards, guidelines and regulatory requirements.

· Conduct regular outlet checks to ensure food quality, service and hygiene standards.

· Manage and responsible for inventory management and stock level at all outlets.

· Responsible and ensure that A&P programmes are well-executed in a timely and accurate manner.

· Responsible for maintaining excellent customer service standards; Review staff service standards and provide advice for improvement. Training and development if required.

· Responsible for staff management and staff recruitment; Review staff performance and provide advice for improvement. Review staffing and manpower to ensure adequate staffing to meet operational needs.

· Work closely with HR on recruitment and manpower planning as well as training and development.

· Lead in the investigation of all internal (staff) and external issues and ensure appropriate settlement.

· Responsible for staff retention as well as training and development of staff.

· Other related duties assigned.

Requirements:

· Possess at least a ‘Diploma' in any field.

· Minimum 3 years of relevant management experience in F&B operations

· Possess good knowledge in Food & Beverage industry and Restaurant Operations.

· Good communications, planning and execution skills.

· Team player with ability to lead and motivate the team.

· Excellent analytical and problem-solving skills.

Interested applicants, you may either apply via here or sent an email at hr@harrianns.com.

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Job Responsibilities:

▪ Oversee daily restaurant operations to ensure smooth service and high customer satisfaction.

▪ Manage operational costs, identify opportunities for efficiency, and implement waste-reduction

measures.

▪ Lead and develop the team, providing provide guidance, training and performance feedback.

▪ Conduct briefings with the team to ensure operational excellence, hygiene, accurate order taking,

and excellent customer experience.

▪ Maintain accurate records of team attendance, schedules, and any overtime.

▪ Implement best practices and SOPs to maintain quality, efficiency and service standards.

▪ Monitor product quality and maintain good working relationships with suppliers and vendors.

▪ Generate reports on financial and operational performance to support business performance

analysis and planning.

▪ Assist in budget preparation and business planning initiatives.

▪ Collaborate with marketing or communications teams on initiatives to enhance customer

engagement and brand visibility.

▪ Ensure compliance with health, safety, and sanitation regulations regularly.

▪ Perform other duties as assigned to support the overall success of the restaurant.

Job Requirements:

▪ Diploma, degree, or professional certification in Restaurant Management, Hospitality, or a related

field.

▪ Minimum 8 years of relevant F&B experience, with prior supervisory or managerial experience.

▪ Strong leadership, team management, and interpersonal skills.

▪ Experience in fine-dining or upscale dining establishments preferred.

▪ Have knowledge of food and beverage service standards.

▪ Flexible and adaptable to varied working hours, including shifts, weekends, and public holidays.

To apply, simply click on the ‘’APPLY’’ button in the job advertisement or alternatively, you can send in your resume via email/WhatsApp.

Email: edvision.consultancy@gmail.com

WhatsApp: (+65) 84687424 / 8089 0288

Edvision Consultancy

EA License: 24C2166

• Position: Restaurant Operations Manager
• Location: City Hall

Job Summary

You will lead daily restaurant operations and manage the team to meet company standards and sales goals, ensuring smooth service delivery and customer satisfaction in a fast-paced environment.

Responsibilities

• Manage all aspects of restaurant operations to ensure efficient and smooth daily functioning
• Lead, train, and motivate team members to consistently deliver excellent service standards
• Enforce company policies, standard operating procedures (SOPs), and hygiene regulations to maintain compliance
• Monitor sales performance and implement initiatives to meet or exceed revenue targets
• Address and resolve customer feedback professionally to enhance guest satisfaction
• Plan and manage staffing, scheduling, and manpower allocation to optimize operational efficiency
• Collaborate with management to develop and execute business strategies and continuous improvements
• Communicate effectively in English and Mandarin to coordinate operations and team activities

Required competencies

• Proven experience managing restaurant or food & beverage operations
• Strong leadership skills demonstrated by successfully managing and developing teams
• Ability to achieve sales targets through strategic initiatives and performance monitoring
• Proficient understanding of operational workflows and service standards
• Excellent communication and interpersonal skills in English and Mandarin
• Capability to perform effectively in a fast-paced environment

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.

Job Description:

Expanding Chinese restaurant chain is looking for a dynamic and experienced Assistant Restaurant Manager to lead the day-to-day operations of one of our restaurants. The Assistant Restaurant Manager will be responsible for ensuring an exceptional guest experience, maintaining operational efficiency, and leading a motivated team. This role will work closely with the Restaurant Manager to achieve financial and operational targets, while upholding the company's standards for customer service and hospitality.

Key Responsibilities:

1. Day-to-Day Operations:

- Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.

- Supervise and support staff to provide excellent customer service.

- Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.

- Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.

- Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

- Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.

- Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.

- Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

- Monitor customer feedback and ensure that customer service meets or exceeds company standards.

- Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

- Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.

- Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.

- Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

- Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.

- Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

- Ensure that labour expenses are align with budgetary goals.

- Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Job Requirements

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent.
• Minimum 3 years of relevant experience.
• Energetic, good team player and service oriented.
• Great leadership with solid analytical, communications and interpersonal skills.

Company Overview / Employee Value Proposition

Miam Miam (French word for Yummy) is a French Japanese café kitchen. Garnering good press coverage and ever growing crowd of customers for our innovative offerings as we bring the best out of French artisanal Cuisine & Techniques and modern Japanese preparation & cooking arts.

Job Summary

You will lead daily restaurant operations at Bugis Junction, driving maintenance, inventory management, and team performance to deliver exceptional dining experiences that align with company standards.

Responsibilities

• Manage daily restaurant operations to ensure smooth functioning and high-quality customer service
• Oversee maintenance and timely ordering of food and supplies to maintain inventory levels and operational efficiency
• Hire and train junior staff to meet company expectations and enhance team capabilities
• Deliver excellent service to both external customers and internal team members, fostering a positive dining environment
• Lead and motivate staff through effective people management to maintain a productive and engaged workforce
• Demonstrate proactive problem-solving and teamwork to support operational goals
• Apply hands-on skills to perform basic operational tasks and support daily restaurant activities
• Maintain physical fitness and stamina to work effectively in a standing environment

Other Information

• Work schedule: 5 to 5.5 working days per week with a minimum of 6 off days per month
• Location: Westgate

Job Description

• Industry/ Organization Type: Manufacturing (Food Ingredients)
• Position Title: Sales Manager (Export) / Regional Sales Manager 
• Working Location: Tai Seng (Walking Distance from MRT)
• Working Hours: 5 days (8.30 AM – 5 PM)
• Salary Package: Basic Salary up to $7,500 + AWS + Variable Bonus
• Duration: Permanent Role

Key Responsibilities

• New sales generation and maintenance of current sales through proactive promotion of new items, development of new customers, customer relationship building, and keeping abreast with competition and developments in the market.
• Develop product knowledge and selling proposition for products.
• Develop, control, and direct the sales strategy in the designated region for profitable sales growth.
• Plan, develop, coordinate, and execute sales policies and programs.
• Manage the activities of the appointed distributors in the region to ensure they are focused on expanding the customer base and seeing to customers' needs by providing quality service.
• Provide strategic input in the planning process, as well as information on markets, trends, competitors and opportunities.
• Achieve sales targets.
• Conduct internal coordination with Customer Service and Technical teams to support our customers and distributors in the region.
• Organize meetings, product trials and demos.
• Any other ad-hoc duties as required.

APPLY NOW!!!

• Degree/Diploma in Food Science or related discipline
• Minimum 5 years of experience as a Sales Manager/Key Accounts Manager or related
• Candidates with experience dealing with overseas distributors/customers in the Asia/Southeast Asia region have an added advantage
• Knowledge of Meat Processing and QSR Markets are preferred

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #65757 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 | Angel Lim | EA Reg No.: R1769781

Role Summary

The Head Chef oversees full kitchen operations, leading both the bakery/pastry and hot kitchen divisions. This role is responsible for menu development, food quality, cost control, team leadership, and ensuring consistent execution across all products.

⸻

Key Responsibilities

1. Kitchen Leadership & Management

* Lead, train, and manage the full kitchen team (BOH)

* Structure kitchen workflow across baking and hot food sections

* Plan staff scheduling, task delegation, and productivity

* Maintain discipline, consistency, and performance standards

⸻

2. Menu Development & Product Innovation

* Develop and standardize recipes for both baked goods (e.g. shokupan, pastries, desserts) and hot food items

* Create new menu items aligned with brand direction and profitability targets

* Conduct R&D for product improvement and cost efficiency

* Ensure consistency in taste, presentation, and portioning

⸻

3. Food Quality & Consistency Control

* Oversee daily food production and service quality

* Implement SOPs for both bakery and hot kitchen operations

* Ensure strict adherence to recipes and plating standards

* Conduct regular quality checks during prep and service

⸻

4. Cost Control & Inventory Management

* Manage food cost (COGS), wastage, and portion control

* Monitor inventory levels and procurement planning

* Work with suppliers to source quality ingredients at optimal pricing

* Ensure proper stock rotation (FIFO) and minimize losses

⸻

5. Hygiene, Safety & Compliance

* Ensure full compliance with food safety standards (SFA/NEA)

* Maintain cleanliness and organization of kitchen at all times

* Implement proper food handling, storage, and sanitation practices

* Conduct routine checks and enforce hygiene discipline

⸻

6. Operations & Production Planning

* Plan daily and weekly production for bakery and hot kitchen

* Ensure readiness for service and peak periods

* Optimize kitchen efficiency, workflow, and output capacity

* Coordinate with FOH for smooth service execution

⸻

Job Requirements

* Minimum 5–8 years of kitchen experience, with at least 2–3 years in a leadership role

* Strong expertise in both:

* Baking/Pastry (e.g. bread, shokupan, desserts)

* Hot Kitchen (e.g. mains, sauces, batch cooking)

* Proven experience in menu development and kitchen management

* Strong understanding of food cost control and inventory systems

* Knowledge of food safety and hygiene regulations

* Leadership skills with ability to manage and train a team

* Able to work under pressure in a fast-paced environment

Our client is a one of the leading players in the Industrial Manufacturing industry. Due to business needs, they are now recruiting a Regional Business Development Manager to be part of their Sales team to support their business needs. They are located in the East - easily accessible.

Job Responsibilities of Regional Business Development Manager:

• Drive sales growth by achieving targets and strengthening key accounts
• Identify and secure new business opportunities with both existing and new customers
• Build and maintain strong client relationships, addressing needs and resolving issues
• Develop strategies to win market share and stay competitive
• Analyse customer trends to retain and grow accounts
• Maintain accurate sales data and pipeline updates in CRM (Salesforce)
• Collaborate with cross-functional teams (engineering, marketing, product) to drive initiatives
• Develop and execute sales strategies to support regional growth
• Generate demand and expand opportunities in MRO and CapEx spending
• Conduct regular client visits, presentations, and follow-ups
• Manage the full sales cycle from lead generation to negotiation and closing
• Stay updated on market trends and competitor activities

Requirement

• Degree in engineering field
• Min 5-10 years of B2B industrial sales experience to F&B Manufacturer
• Comfortable with overseas travelling

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.
We regret that only shortlisted candidate will be notified.

Email Address: jobs@recruitpedia.sg

Recruitpedia Pte. Ltd.
EA License No. 19C9682
EA Reg. No. R2198636 (Oh Puey Xin)

Bonjour! We’re MERCI MARCEL! A relaxed French social destination where food, design, and culture meet. With 9 outlets (and more on the way), we’re growing our community and looking for passionate individuals to join Marcel’s adventure—always serving the best, with a smile!

What We Expect From You:

Team Management

• Lead, train, and inspire the kitchen team to deliver excellence (“Only serving the best with a smile”).
• Build a positive, collaborative kitchen culture where teamwork and morale thrive.
• Conduct regular check-ins and performance reviews to support staff growth and skills development.
• Onboard new chefs effectively, ensuring they adapt quickly to SOPs and company culture.
• Motivate the team to continuously improve, maintaining high culinary standards and exceeding guest expectations.
• Work closely with Kitchen Support Team to strengthen culinary and product knowledge.

Kitchen Operations

• Oversee day-to-day kitchen operations, ensuring smooth and efficient service from prep to closing.
• Manage menu execution together with Sous Chef to focus consistency, quality, and creativity in every dish.
• Control food cost, waste, and inventory and stock management.
• Ensure strict adherence to food safety, hygiene, and cleanliness standards at all times.
• Conduct regular inspections and audits to guarantee compliance with health and safety regulations.
• Resolve operational or quality issues quickly with a solutions-first mindset.

Customer Experience

• Ensure every plate leaving the kitchen meets impeccable quality and presentation standards.
• Collaborate with the service team to align kitchen output with guest expectations.
• Innovate menu items and specials to elevate the dining experience and keep the brand fresh.

Strategic & Financial Management

• Partner with management to develop and execute strategies that fuel growth and strengthen Merci Marcel’s brand.
• Take full ownership of the kitchen’s profit and loss—monitoring food costs, margins, and revenues to ensure profitability.
• Identify opportunities to innovate processes, reduce costs, and maximise efficiency while maintaining excellence.

What’s In It For You:

• Salary: $5,000 – $6,500 (5 days work week, 44 hours & no split shifts)

Perks & Benefits:

· Quarterly Incentive Bonus (KPI up to $700)

· Daily Meal Allowance ($7/day)

· Medical Incentive (co-pay $5 for panel clinics)

· Dental Incentive ($200/year)

· Wellness ($250/year)

· Staff Discounts (dining & retail) & Referral Bonus (up to $400!)

· Welcome & Birthday Vouchers

· Salary Increment upon confirmation

· Long Service Incentives

· Career progression in a growing company that values meritocracy, innovation, sincerity,

Who We're Looking For:

· Energetic & Passionate: You thrive in a fast-paced environment

· Team Player: You’re excited to work with a fun, supportive crew

· Guest-Obsessed: You put the guest at the heart of everything you do

· Eager to Learn: Always growing, always collaborating. Leave your ego at the door!

· Experience: It’s great if you have it, but it’s your attitude and willingness to contribute that matters most!

Sounds like you? Let’s talk. Apply now and join the Merci Marcel community.
Bring your passion, and we’ll bring the rest.

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

As the Beverage Outlet Manager of a beverage outlet, you are fully responsible for all aspects of the outlet's operations from day-to-day service execution and team management to inventory control, cost management, and customer satisfaction. The outlet offers a diverse range of products including juices and ice smoothie. Your role is critical in ensuring smooth operations, achieving sales targets, controlling costs, and delivering a top-tier customer experience.

Key Responsibilities:

1. Outlet Operations & Execution

• Oversee all daily operations of the outlet, ensuring efficiency, cleanliness, and consistency in product preparation and service.
• Ensure all food and beverage items are prepared and served according to brand SOPs.
• Implement and maintain hygiene and safety standards according to local regulations (e.g. SFA/NEA).

2. Manpower Planning & Staff Management

• Lead recruitment, onboarding, training, and development of outlet staff.
• Create and manage effective shift rosters to ensure proper manpower coverage during peak and off-peak hours.
• Monitor staff performance, provide coaching and feedback, and implement disciplinary actions when needed.
• Foster a motivated, team-oriented working environment.

3. Inventory & Ordering Management

• Monitor daily stock usage and place timely orders to avoid overstocking or shortages.
• Conduct regular inventory counts and track wastage.
• Work with suppliers to ensure quality, pricing, and delivery timelines are met.
• Implement controls to minimize spoilage, overproduction, and expired stock.

4. Budget Control & Cost Management

• Manage outlet expenses (labor, inventory, utilities) within allocated budget.
• Monitor and control food cost and wastage against set targets.
• Analyze cost patterns and propose cost-saving initiatives without compromising quality.

5. Sales Target & Business Performance

• Monitor daily sales and track performance against weekly/monthly sales targets.
• Drive in-store promotions, upselling strategies, and menu optimization to increase average order value and profitability.
• Provide sales and operational reports to management with improvement suggestions.

6. Customer Satisfaction & Experience

• Ensure high standards of service to enhance the overall customer experience.
• Handle and resolve customer complaints or feedback promptly and professionally.
• Monitor and improve customer satisfaction scores or ratings (e.g. in-store feedback, Google Reviews, etc.).
• Encourage repeat visits through loyalty programs, promotions, or personalized service.

7. Reporting & Documentation

• Submit daily sales reports, petty cash logs, and staff attendance to management.
• Maintain accurate records of stock levels, supplier invoices, and customer feedback logs.
• Ensure food safety documentation (e.g., cleaning checklists, expiry logs, temperature checks) are updated and filed.

Key Performance Indicators (KPIs):

• Outlet Sales Target Achievement (%)
• Labor Cost % vs Sales
• Food Cost % and Wastage Rate
• Customer Satisfaction Rating (e.g., 4.5+ on review platforms)
• Staff Retention Rate & Training Completion

Procurement Assistant Manager (F&B) 

Introduction: 

Ebb & Flow Group is a dynamic F&B hospitality company, proudly operating over 10 outlets across Singapore. We specialize in blending exceptional cuisine with captivating ambiance, creating memorable dining experiences. 

We are seeking an experienced Procurement Assistant Manager to join our team. In this role, you will oversee procurement operations, manage supplier relationships, and ensure efficient sourcing and inventory management across our diverse portfolio of F&B outlets. 

Key Responsibilities: 

• Create and execute effective procurement strategies to meet the needs of our brands and optimize costs. 

• Identify, evaluate, and negotiate with vendors to secure favourable terms and conditions. Ensure timely and efficient supplier performance. 

• Negotiate contracts and manage order placements, ensuring compliance with company policies and timely resolution of issues. 

• Maintain accurate inventory records, oversee asset tagging and tracking, and manage inventory systems across all outlets. 

• Collaborate with chefs and outlet managers to monitor food and beverage costs, identifying opportunities for savings and improving cost efficiency. 

• Assist with procurement-related operational matters, providing support to ensure smooth service delivery at all outlets. 

Qualifications: 

• Minimum 5-7 years of experience in procurement, preferably in the F&B or hospitality industry. 

• Strong negotiation skills and a proven track record in securing cost-effective deals. 

• Excellent organizational and time management skills, with meticulous attention to detail. 

• Proficiency in inventory management systems and Microsoft Office Suite. 

Perks: 

• Work from Anywhere Mondays. 

• Birthday Leave to celebrate your special day. 

• Medical and Dental Benefits for your well-being. 

• Staff Discounts across 14 outlets in Singapore to enjoy our culinary offerings. 

If you are a proactive thinker with a passion for procurement and the F&B industry, we want to hear from you!