Total 1,530 Manager level F&B / Tourism / Hospitality job vacancies

Operations Management - Master the ability to efficiently manage all day-to-day operations of the bistro, including staffing, inventory, customer service, and facility maintenance.

Financial Acumen - Develop strong financial management skills, including budgeting, cost control, and analyzing financial reports to ensure profitability and sustainability.

Leadership and Team Management - Learn to lead and inspire a diverse team, providing guidance, motivation, and performance management to create a positive work environment.

Customer Experience Enhancement - Focus on enhancing customer satisfaction by understanding their preferences, addressing feedback, and consistently delivering exceptional service.

Marketing and Promotion - Acquire skills in creating and executing marketing strategies, promotions, and events to attract and retain patrons and increase the bistro's visibility.

Problem Solving and Decision Making - Hone your ability to make informed decisions quickly, resolve challenges that arise, and adapt to dynamic situations in the fast-paced bistro environment.

The Restaurant Manager is responsible for overseeing all aspects of the restaurant’s operations to ensure smooth daily functions, excellent customer service, profitability, and compliance with health and safety regulations. The role involves managing staff, monitoring performance, controlling costs, and ensuring that both front-of-house and back-of-house operations meet the company’s quality standards.

KEY RESPONSIBILITIES:

Oversee the daily operations of the restaurant, including service, kitchen, and bar areas.

Manage staff scheduling, training, and performance to ensure efficient operations.

Maintain high standards of food quality, service, hygiene, and customer satisfaction.

Monitor inventory levels and coordinate procurement of food, beverages, and supplies.

Ensure compliance with SFA, NEA, and Liquor Licensing regulations.

Handle guest inquiries, feedback, and complaints professionally and effectively.

Implement marketing strategies and promotional activities to drive sales and customer engagement.

Monitor financial performance, control operational costs, and prepare sales and expense reports.

Conduct regular briefings and meetings with staff to ensure alignment on service standards.

Supervise cleanliness, maintenance, and safety within the restaurant premises.

Liaise with vendors, suppliers, and contractors to support restaurant operations.

Ensure compliance with Workplace Safety and Health (WSH) and other relevant statutory requirements.

JOB REQUIREMENTS:

Diploma or Degree in Hospitality Management, Food & Beverage Management, or Business Administration.

Minimum 3–5 years of management experience in F&B or hospitality operations.

Strong leadership and communication skills with the ability to motivate and manage diverse teams.

Good understanding of restaurant operations, food hygiene, and service standards.

Proficient in Microsoft Office and POS systems; knowledge of inventory management preferred.

WSQ Food Hygiene Certificate is mandatory.

Familiar with SFA, Liquor Licensing, and WSH regulations in Singapore.

Strong analytical and organizational skills with attention to detail.

Class 3 Driving Licence (advantage).

4 off days monthly, rest days depend on schedule

Competitive salary 3k and above

Positive and nurturing working environment

Work location: co shop

Duration: permanent

Requirements

Qualifications - diploma or high school diploma

Work experience- at least one year working experience in related fields

Job type- full time

Required languages: English and able to communicate with mandarin speaking customers

Job specialisation- services, personal care

If you have an interest in applying for this role, please WhatsApp me at 98198786 to apply. Only shortlisted candidates will be notified. Priority will be given to Singaporeans

Young hon Lim/ manager

Render private limited

EA licence no 15c7827

EA reg no R1550906

This position is catered for candidates who are trained in Food and Beverage segment with or without relevant experience to prepare them for Management role in managing a restaurant.

Training program in place for the incumbent:

· Building candidate’s capability from entry-level to managerial Restaurant Manager level

· Participate in planning and execution of managing a restaurant.

· Inculcate good customer service mind set as well as understanding of Company service standard and SOP.

· Manpower planning and rostering

· Assist in monthly reporting

M-I-T are to :-

· Maintain service quality and consistency standards

· Adhere to the Group’s procedures and propose improvements to:

· maintain a healthy working environment;

· ensure customers’ satisfaction;

· monitor stocks level including inventory checks; and

ensure the overall management of the restaurant operations

· Assist in overall management of the restaurant operations

· Supervise and coordinate assigned shift; conduct daily pre-operation meeting

· Observe, teach and correct staff's service standards

· Order daily supplies

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

· Plan duty roster

· Check on staff punctuality and discipline

· Handle customer enquiries and complaints

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

SUMMARY

To ensure that restaurant operate efficiently and profitably while maintaining reputation and standards. This role must coordinate a variety of activities, whatever the size or type of the outlet, and are responsible for the business performance, quality standards and health and safety of the restaurant.

RESPONSIBILITIES

• Responsible for the business and financial success of the outlet operations by applying knowledge in F&B costing and cost control, including staff and food cost
• Organization of stocks and equipment, ordering of supplies and oversee the outlet maintenance, cleanliness, and security
• Responsible for planning and working within budget, maximizing profits and achieving sales targets
• Responsible for people management including recruitment, motivation, training and development, roster planning, and payroll administration
• Ensure that safety and hygiene standards are strictly adhered to at all times and to be in compliance in accordance to regulations
• Provide leadership in cultivating, guiding and coaching staff in providing excellent service experience to all guests consistently
• Handles all guests queries and feedbacks in a professional and timely manner
• Ensure that standard operating procedures, processes and policies are strictly adhered to
• Prepare monthly management reports in relation to outlet performance
• Adhoc duties/projects as assigned by Supervisor

REQUIREMENTS

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent
• Minimum 5 years of relevant experience with at least 3 years in a managerial level
• Energetic, good team player and service oriented
• Great leadership with solid analytical, communications and interpersonal skills
• Independent, proactive, resourceful and ability to work in a fast paced environment
• Well versed in Microsoft Office.

BENEFITS

- 5 Days work per week

- Referral Fee (Up to $3000/-) *

- Career Growth Opportunities

- Employee discount of 25%

- Birthday treat for 2pax

- Leave Benefits

RESPONSIBILITIES AND MEANS

·      Formulate sound business development strategies to ensure long-term sustainable success

·      Set standards and objectives for different stores and departments

·      Optimize and oversee operations to ensure efficiency and effectiveness

·      Lead a team of restaurant managers towards effective collaboration and attainment of goals

·      Undertake sound financial management to ensure restaurants are profitable and meet and exceed budgets

·      Ensure compliance with rules and regulations, company’s policies and operational guidelines

·      Deal with problems by providing creative and practical solutions

·      Evaluate performance using key metrics and address issues to improve it

·      Report to senior executives on progress and issues

·      Assist upper management in decisions for expansion

·      Setting up the framework for training and development of our employees

·      Improving the morale and engagement of our team members through better alignment to common goals and aspirations

Job Description:

• Perform the task of order taking and maximize sales opportunities through knowledge of product and suggestions.  Ensure accuracy by repeating order to the guests.
• Ensure that orders are taken clearly and accurately so that the cashier and kitchen ambassadors can fulfill their duties effectively.
• Assist in supervising the team in providing quality and cousu main service to the guests.
• Pay regular attention to guests to ensure that their requests are attended to and exceed their expectation.Assist in seating guests.
• Serve food and beverage to guests in the restaurant/banquet area.
• Assist with the set up.
• Ensure that the working areas are well maintained.
• Be helpful towards guests that need assistance.
• Clear soiled dishes from the tables to the stewarding area.
• Clean and prepare tables for inflow of guests.
• Assure guests that their complaints or feedback will be dealt with and report to manager with regards to any feedback given.
• Deliver orders promptly to the kitchen production area.
• Keep tables and service areas clean and tidy as per procedure manual.
• Maintain hygienic food service techniques during service.

Job Requirements:

• Minimum 1-year experience in a similar role, preferably including 5 star experience.
• Projects professional image at all times through personal presentation/ interpersonal skills.
• Understanding of luxury guest expectations and a desire to exceed these expectations.
• Initiates contacts and establishes rapport easily.
• Organises time and work efficiently.
• Excellent verbal and written communication skills
• Has the ability and willingness to undertake further development
• Willingness to work weekends and public holidays as part of the job role.
• Has the aptitude and willingness to undertake further development with Sofitel.
• Hold a Food Hygiene certificate.

Job Description & Requirements

The Manager is responsible for the profitability of the outlet. He/she performs outlet-level support functions including customer service, scheduling, day-to day operations, cashiering, loss prevention, maintenance, and back office support. He/she manages inventories, interacts with customers, wait staff and support employees to maximises revenue generation and enhance the customer experience. He/she oversees the recruitment, training, and motivation of staff. He/she maintains high standards of quality control, hygiene, health and safety in the dining area.

• Administer purchasing and receiving procedures.
• Analyse service quality and customer satisfaction.
• Conduct staff performance assessment process.
• Contribute to innovation process within own scope of work in the business unit.
• Facilitate compliance with legislative and regulatory requirements.
• Foster service innovation.
• Identify and establish internal and external stakeholder relationships.
• Implement loss/risk prevention.
• Lead team to implement change.
• Manage and implement business continuity plans.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage crisis situations.
• Manage food & beverage operations.
• Manage guest service.
• Manage site/outlet and equipment maintenance.
• Manage training.
• Managing the customer experience.
• Monitor income and expenses.
• Optimise workforce for service excellence.

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

• Pleases customers by providing a pleasant dining experience.
• Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.
• Executes cold food production in accordance with standards of plating guide specifications.
• Attends to the detail and presentation of each order.
• Places and expedites orders.
• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
• Stores leftovers according to established standards.
• Coordinates daily food supply inventory for cafeteria. Submits order to supervisor.

Job Description & Requirements

• Plan and create menus considering clients’ preferences and dietary needs
• Control and direct the food preparation process and any other relative activities
• Construct dishes that reflect our commitment to quality
• Supervise kitchen staff’s activities to ensure compliance with health and safety standards
• Ensure the consistent, high-quality delivery of every dish
• Manage and train kitchen staff
• Estimate food requirements and food/labor costs
• Manage relationships with distributors and resolve issues with vendors promptly
• Follow the budget established by the restaurant management
• Keep time and payroll records

1. Kitchen Operations and Food Quality

• Oversee all daily kitchen operations, ensuring smooth service during peak and off-peak periods.

• Ensure consistent execution of recipes, plating standards, and portion sizes.

• Conduct regular quality checks on food preparation, taste, and presentation.

• Maintain strict adherence to food safety, hygiene, and sanitation standards (SFA/NEA guidelines).

2. Menu Development

• Collaborate with the Executive Chef and management on menu planning and seasonal specials.

• Innovate and introduce new dishes aligned with the brand’s concept and customer preferences.

• Conduct food tastings, standardization, and recipe costing for all new menu items.

3. Team Leadership and Training

• Lead, train, and mentor kitchen staff, fostering a positive and professional kitchen culture.

• Schedule and manage manpower planning, ensuring adequate coverage.

• Conduct performance evaluations, provide coaching, and support skill development for junior cooks.

4. Inventory, Costing and Budget Control

• Oversee inventory management, including ordering, receiving, and stock rotation (FIFO).

• Ensure cost control through portion management, waste minimization, and supplier coordination.

• Work with management on food cost targets, budgeting, and monthly cost analysis.

5. Health, Safety & Compliance

• Ensure compliance with all food safety, hygiene, and workplace safety regulations.

• Conduct regular kitchen audits and ensure proper maintenance of equipment.

• Enforce safe working practices and coordinate with management on any repair needs.

6. Coordination & Communication

• Work closely with front-of-house teams to ensure seamless service delivery.

• Communicate daily specials, menu changes, and operational needs clearly to all staff.

• Attend management meetings and contribute operational insights.

REQUIREMENTS

• At least 5–8 years of kitchen experience, with 2–3 years in a supervisory or lead role.

• Strong culinary knowledge and experience in Western & Asian cuisine would be advantages

• Proven leadership and team management skills.

• Excellent understanding of food costing, inventory control, and operational KPIs.

• Strong organizational skills and ability to perform under pressure.

• Valid Food Hygiene Certificate (WSQ).