Total 1,400 Manager level F&B / Tourism / Hospitality job vacancies

• MNC (Woodlands)
• Company Transport Provided
• Basic: $5000 to $7000 + AWS + VB
• Excellent Benefits + Career Progression
• Process Manufacturing Plant

Job Responsibilities:

Maintenance Operations & Equipment Reliability

• Assist the Maintenance Manager in overseeing daily plant maintenance operations to ensure high equipment availability and minimal production downtime.
• Lead and supervise maintenance activities for processing equipment including pumps, motors, gearboxes conveyors, compressors, heat exchangers, and packaging machinery.
• Monitor equipment performance and implement reliability improvement and predictive maintenance initiatives.
• Support troubleshooting and root cause analysis of equipment failures and implement corrective actions.

Utilities & Plant Infrastructure

• Oversee maintenance of plant utilities systems including boilers, steam systems, cooling towers, compressed air systems, and water treatment facilities.
• Ensure all utilities operate efficiently to support refinery, fractionation, and food ingredient production processes.
• Coordinate with utilities and production teams to maintain stable plant operations.

Preventive & Predictive Maintenance

• Plan and implement preventive maintenance programs to improve equipment lifespan and reduce breakdowns.
• Monitor and review maintenance schedules and work orders through the Computerized Maintenance Management System (CMMS).
• Ensure maintenance records, equipment history, and documentation are properly maintained.

Team Leadership & Resource Planning

• Supervise and guide maintenance engineers, technicians, and contractors in daily maintenance activities.
• Allocate manpower and resources effectively to meet plant maintenance requirements.
• Provide training and mentoring to develop technical capabilities within the maintenance team.

Projects & Continuous Improvement

• Support plant engineering projects including equipment upgrades, plant modifications, and installation of new machinery.
• Participate in cost reduction and productivity improvement initiatives within the plant.
• Evaluate spare parts requirements and ensure critical spare parts availability.

Safety, Quality & Compliance

• Ensure maintenance activities comply with workplace safety regulations and plant safety procedures.
• Enforce Lock-Out/Tag-Out (LOTO) and permit-to-work systems during maintenance work.
• Support compliance with food safety and quality standards such as HACCP, GMP, and ISO requirements.

Requirements

• Diploma / Degree in Mechanical Engineering, Electrical Engineering, or related discipline.
• Maintenance experience in manufacturing or process industries (food, edible oil, chemical, or FMCG preferred).
• Experience managing maintenance activities for rotating equipment, pumps, motors, and utilities systems.
• Familiar with preventive maintenance, equipment reliability, and troubleshooting of plant machinery.
• Experience supervising technicians or maintenance teams will be an advantage.
• Knowledge of CMMS maintenance systems is preferred.
• Able to work in a manufacturing plant environment and support plant shutdown or emergency maintenance when required.

Candidates are encouraged to apply this position via Apply Now button with the following informationin the resume

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

We regret that only shortlisted candidates will be contacted.

NG DIAUM YEE (R2198031)

EA Recruitment Pte Ltd

EA License No: 21C0492

In the role of Assistant / Restaurant Manager, you will lead the outlet under your charge to deliver excellent customer service and dining experience.

Job Scope

• Maintain outlet service quality and display good customer relation skills
• Ensure food quality and presentation are up to standard and manage service recovery
• Manage peak periods effectively with good hosting and queue management skills
• Display good supervisory skills with ability to assign and delegate duties among staffs
• Plan outlet schedule and deployment
• Manage staff discipline and performance issues
• Execute outlet administrative duties and management reporting
• Maintain restaurant hygiene and upkeep
• Achieve sales target and manage maintenance, labour and food costs

Job Information

• Working Hours: 5 days/week (2 off days per week, no split shift)
• At least 2 years experience in F&B, preferably with managerial experience
• Possess high standard of customer service and willingness to learn
• Salary will commensurate with experience
• Staff meal provided
• Company is expanding with good growth opportunities

Welfare & Benefits

• Annual Salary Increment
• Quarterly Sales Incentive
• Performance Bonus
• Annual Leave
• Medical Leave
• Medical Benefits
• Staff Dining Privilege
• Career Advancement Opportunities
• Outlet Teambuilding Activities

Available Work Locations (All locations near MRT)

• Heartbeat Bedok (Bedok MRT)
• Pasir Ris Mall (Pasir Ris MRT)
• Eastpoint Mall (Simei MRT)
• Heartland Mall (Kovan MRT)
• Waterway Point (Punggol MRT)
• Djitsun Mall (Ang Mo Kio MRT)
• Bukit Timah Shopping Centre (Beauty World MRT)
• Rendezvous Hotel Singapore (Dhoby Ghaut / Bencoolen / Bras Basah MRT)

Whatsapp us at 8126 8194 for more information!

We’re Hiring: Assistant Restaurant Manager, Jackson Miller

Creating Moments. Connecting Members. Building Community.

Do you thrive on creating unforgettable dining moments and bringing people together? We are seeking an Assistant Restaurant Manager who sets the tone, champions exceptional service, and creates memorable guest experiences.

In this role, you will support the day-to-day operations of the outlet, with a strong presence on the floor to ensure service standards are consistently met. Working closely with the Restaurant Manager, you will guide the team, uphold attention to detail and contribute to delivering refined dining experiences. If you believe great hospitality starts with heart and are ready to lead with passion and purpose, we would love to have you on board.

Key Responsibilities

• Support the Restaurant Manager in the day-to-day operations of the Western fine dining restaurant, ensuring smooth service flow and refined guest experiences.
• Assist in leading and guiding the service team on the floor to deliver consistently high fine dining service standards.
• Support the implementation and maintenance of service standards through on-the-job coaching, briefings, and hands-on supervision.
• Supervise and support service Captains during shifts, ensuring professionalism, discipline, and service consistency.
• Support upselling initiatives and promote signature dishes, beverages, and wine offerings to enhance the dining experience and drive revenue.
• Ensure compliance with health and safety regulations, food safety standards, and the Club’s policies and procedures.
• Assist in monitoring food, beverage, and labour costs, highlighting variances and supporting cost control measures.
• Support recruitment, onboarding, training, and development of service staff to maintain a capable and service-oriented team.
• Assist in preparing staff rosters and manpower deployment to ensure adequate coverage during operating hours.
• Handle guest feedback, special requests, and service recovery matters promptly and professionally, escalating issues where required.
• Work closely with chefs and bartenders to support menu execution, wine pairings, and seasonal offerings.
• Monitor food, beverage, and service presentation to ensure consistency and adherence to fine dining standards.
• Assist in tracking operational performance and preparing reports on sales, inventory, and staff performance for management review.
• Support the Restaurant Manager in identifying operational gaps and implementing improvement actions.
• Support other operational duties as assigned by the HOD or Management.

Requirements

• Diplomain Hospitality Management or GCE ‘O’ Level.
• At least 2 years of experience in the F&B industry, preferably in a supervisory or managerial capacity
• Well-groomed with a consistently professional appearance.
• Strong interpersonal and communication skills to connect with, motivate and lead the team.
• Positive and proactive attitude with a readiness to take initiative and motivate others.
• Calm and composed under pressure, maintaining focus to guide the team through busy and challenging situations.
• Basic knowledge of POS systems and cash handling is a plus.
• Able to work on rotating shifts, including weekends and public holidays.

Why Join Us?

At Singapore Swimming Club, this isn’t just a job! It is your chance to be part of the energy that brings our community to life. From sports and social activities and events to food and fun, you will join a warm, collaborative team that values creativity, initiative, and joy in the everyday. Do what you love while creating meaningful experiences for our members.

Brief Summary:

Join a dynamic team and take charge of managing daily operations across multiple outlets, ensuring exceptional service quality and efficiency while contributing to overall business success. This role is perfect for an experienced professional passionate about driving performance and operational excellence.

Responsibilities:

• Oversee daily operations of assigned outlets, maintaining service consistency, food quality, and cleanliness.

• Monitor and analyse outlet performance, including sales, labor costs, food costs, and other controllable expenses to enhance profitability.

• Conduct regular audits, reviews, and visits to ensure compliance with standard operating procedures (SOPs), company policies, and regulatory requirements.

• Collaborate with Restaurant Managers and HR in manpower planning, recruitment, training, and performance management.

• Support the implementation of new SOPs, systems, and operational changes, driving continuous improvement initiatives.

• Execute sales and marketing initiatives as directed, providing feedback on their effectiveness to management.

• Assist with the opening of new outlets, renovations, and other operational projects as needed.

• Address operational issues and customer feedback, escalating when necessary for resolution.

• Prepare and deliver regular operational reports and updates to the relevant management team.

• Provide hands-on support with service duties and adapt to flexible hours or shifts to meet business needs.

• Perform additional ad-hoc responsibilities as assigned.

Requirements:

• Minimum of 5–8 years of experience in food and beverage operations, with a preference for multi-outlet management.

• Proven ability to lead Restaurant Managers and diverse teams effectively.

• Comprehensive understanding of food and beverage operations, including service standards and hygiene protocols.

• Strong knowledge of cost control measures related to labor, food, and other expenses.

• Proactive team player with a positive attitude and commitment to ongoing professional development.

• Hands-on approach, prepared to work alongside teams as required.

• Flexible and adaptable to varied working hours, including shifts and weekends.

• Good leadership, communication, and interpersonal skills with the capacity to perform well under pressure.

• Proven experience in managing multiple outlets and resolving operational challenges efficiently.

• Proficient in MS Office and skilled in preparing operational reports.

Interested candidates who wish to apply for the advertised position, please click on “Apply Now”. We regret that only shortlisted candidates will be notified.

EA License No: 01C4394 (PERSOL Singapore Pte Ltd)

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOL Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolsingapore.com/policies . You acknowledge that you have read, understood, and agree with the Privacy Policy.

Key Responsibilities

1. Operations Management

Supervise daily restaurant operations to ensure smooth functioning.

Monitor food preparation, hygiene, cleanliness, and safety standards.

Manage reservations, table arrangements, and guest flow.

Ensure compliance with local health, safety, and licensing regulations.

2. Customer Service

Ensure high-quality customer service and guest satisfaction.

Handle customer complaints, feedback, and special requests professionally.

Maintain a welcoming and pleasant dining environment.

3. Staff Management

Recruit, train, supervise, and schedule restaurant staff.

Conduct staff briefings, performance reviews, and provide coaching.

Ensure all staff follow service standards and SOPs.

4. Financial & Inventory Management

Monitor daily sales, cash handling, and POS operations.

Manage budgets, cost control, food wastage, and profitability.

Oversee purchasing, inventory checks, and stock control.

5. Menu & Quality Control

Work with chefs on menu planning, promotions, and seasonal items.

Ensure food quality, presentation, and portion consistency.

Implement quality improvement initiatives.

6. Marketing & Promotion

Support promotions, events, online marketing, and customer engagement.

Monitor online reviews and maintain a positive brand image.

7. Reporting

Prepare daily/weekly operational and financial reports.

Report issues, maintenance needs, and improvement plans to management.

Skills & Qualifications

Diploma/Degree in Hospitality, F&B Management, or relevant field.

3–5 years of experience in restaurant or F&B management.

Strong leadership, communication, and customer service skills.

Knowledge of food safety, hygiene standards, and operations.

Ability to work in fast-paced environments and handle pressure.

Good knowledge of inventory and cost control.

Job Title

Assistant Restaurant Manager

JOB DESCRIPTION

• Schedule duty-roster for all staff and make preparations to cope with staffing adequately and economically through forecast and anticipating volume of business in relation to festive seasons, public holidays, school holidays and other traditional
• off-peak periods.
• Ensure appearance, cleanliness and set-up of the restaurant is properly maintained.
• Record and ensure that damaged utensils are not used for serving. Check maintenance
• of all equipment and fitting and request for immediate repair work as required.
• Work closely with the Restaurant Manager to provide customer feedback on food, beverage and service as well as in determining which menu items are most
• sellable, and highlight guests’ feedbacks.
• To provide coaching and guidance to rank and file.
• In the absence of the Restaurant Manager, the Assistant Restaurant Manager will
• assume his/her responsibilities and duties.
• Maintain and adhere to 5S standards.
• Perform other duties as assigned by superior.

BENEFITS

• Competitive salary package
• Attractive bonuses and sales incentives (T&C applied)

Annual Increment based on yearly performance

JOB SCOPE

The Hotel Duty Executive (Duty Manager) will assist the Front Office Manager to ensure the smooth operations of the Front Office Department.

JOB RESPONSIBILITIES

1. Supervise the Guest Service Agent, Communications Officers, Cashiers and Bellman to ensure smooth running of the Front Desk.
2. Provide excellent guest services to all guests making their enquiries at the Front Office counters.
3. Escort VIP guests to their rooms and show them the amenities within the rooms.
4. Ensure that the availability of rooms are closely monitored to make the needs of the operations.
5. Assists all guests in their checking in and checking out registration and make them feel comfortable at all times.
6. Provide concierge services to the guests during their stay with the Hotel.
7. Other Duty Manager duties assigned by management and manager.

JOB REQUIREMENTS

• Possess Certificate/Diploma in Hotel Accommodation from SHATEC or any local training institutions.
• Possess at least 2-3 years of experience in the same capacity in the Hotel industry.
• Excellent customer service skills in handling large group check in and check out services.

OTHER INFORMATION

• Annual Wage Supplement
• Outpatient medical benefits
• Dental benefits
• Other benefits

ABOUT US

Hotel Royal Limited was incorporated in Singapore in 1968 to carry on the business of a hotelier. It located right in the heart of Singapore's most exclusive district and is only minutes away from the renowned shopping and entertainment haven of Orchard Road. The Novena MRT Station is within 8 minutes walking distance from the hotel. Public transport such as taxis & buses are also easily available from the hotel's main entrance to bring guests to all parts of Singapore. We have been awarded several gold awards with the National Crime Prevention Council over the past years since 1997 for excellent security practices.

At Abundance, we serve more than great food — we serve a whole experience. From handcrafted Taiwanese buns to rotating craft brews and a vibe that keeps guests coming back, we're building something special in our neighbourhood. We're now looking for a driven and people-first Restaurant Manager to lead the charge.

What you'll do

• Lead daily operations end-to-end

• Own the floor — from service flow and guest experience to team briefings and shift handovers.

• Drive sales performance - identify upselling opportunities and coach your team to do the same — consistently and naturally.

• Manage and develop your team - hire, train, schedule, and motivate front-of-house staff. Set the standard for service excellence every shift.

• Maintain outlet standards - ensure the dining environment is always guest-ready — clean, welcoming, and aligned with the Abundance brand.

What we're looking for

→ Proven experience in F&B or hospitality management

→ Strong leadership with a hands-on, can-do attitude

→ A genuine passion for people, food, and great service

→ Comfortable working in a fast-paced, dynamic environment

→ Clear, confident communicator across all levels of the team

If you’re ready to shine in a supportive environment that values creativity and collaboration, we’d love to hear from you!

Your new company
A renowned Michelin-Star restaurant is looking for a Assistant Head Chef.

Your new role

• Assist the Head Chef in managing and overseeing daily kitchen operations to ensure smooth and efficient service flow
• Support the planning and execution of seasonal omakase menus based on ingredient availability and preparation plans
• Maintain high standards in sushi, sashimi, and Japanese cuisine preparation, presentation, and consistency
• Perform and supervise fish butchery, slicing, portioning, and plating with precision and craftsmanship
• Supervise and guide junior chefs and kitchen staff, ensuring adherence to standards and continuous skill development
• Assist in inventory management, stock control, and procurement to minimize wastage and maintain cost efficiency
• Ensure compliance with food safety, hygiene, and workplace safety regulations at all times
• Support supplier coordination to ensure consistent quality of ingredients
• Engage with guests at the sushi counter when required, providing a professional and welcoming dining experience
• Monitor kitchen performance and report operational issues or improvement areas to the Head Chef
• Step in to lead kitchen operations in the absence of the Head Chef

What you'll need to succeed

Your previous experience in a similar role will lead to your success, as you will ideally have:

• Minimum 6–8 years of relevant experience in Japanese cuisine, preferably with omakase or sushi counter service experience
• Prior experience in a supervisory role such as Senior Sushi Chef or Sous Chef
• Strong knowledge of fish handling, knife skills, and traditional Japanese culinary techniques
• Basic experience in menu execution, inventory control, and kitchen operations
• Good leadership and team supervision skills
• Strong attention to detail and commitment to food quality and consistency
• Good communication and interpersonal skills, with the ability to interact with guests when required
• Knowledge of sake and beverage pairing is an advantage
• Ability to work in a fast-paced, high-standard dining environment

What you'll get in return

You will be given the chance to continuously grow in the company due to the expanding business entity, whilst being a part of the team in the growing business.

What you need to do now
If you’re interested in this role, click ‘apply now’ to forward an up-to-date copy of your CV, or call Francesca at Hays on +65 6027 2257 or email francesca.kok@hays.com.sg for a confidential discussion. Referrals are welcome.

If this job isn't quite right for you, but you are looking for a new position, please contact us for a confidential discussion on your career.

EA Reg Number: R1660446

EA License Number: 07C3924

Company Registration No: 200609504D

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 Summary

Support daily restaurant operations by managing inventory, coordinating staff schedules, and maintaining food safety standards. Lead and develop teams to deliver excellent customer service and contribute to financial and operational performance.

Responsibilities

• Execute daily restaurant opening and closing procedures to ensure operational readiness
• Monitor and enforce cleanliness, food safety, and hygiene standards to comply with regulations
• Manage inventory levels, oversee stock replenishment, and coordinate supply management to prevent shortages
• Schedule staff shifts effectively to maintain adequate coverage and operational efficiency
• Supervise and motivate front-of-house and back-of-house teams to achieve performance goals
• Train new employees on company policies, customer service standards, and operational procedures to ensure consistent service quality
• Support performance evaluations by providing constructive feedback to enhance staff development
• Resolve customer complaints professionally to maintain high customer satisfaction
• Maintain a welcoming, clean, and organized dining environment to enhance guest experience
• Collect and analyze customer feedback to identify and implement service improvements
• Assist in tracking sales, expenses, and budgeting to support financial management
• Support revenue growth initiatives through promotions and upselling strategies
• Maintain accurate records and reports for management review and decision-making
• Report operational issues and staff performance to the Head of Department (HOD) promptly
• Facilitate clear communication among team members to ensure smooth daily operations

Salary: $5000 – $5500 (Depends on experience)

Working Days & Hours:
Shift work from 11am – 10pm (8 hours per day)
6 days off per month

Location: MBS

Responsibilities:

1. Plan and direct food preparation and culinary activities in the kitchen.
2. Modify menus or create new ones that meet quality standards.
3. Estimate food requirements, which include food or labour costs budgeting as set by Management.
4. Recruit and supervise kitchen staff and schedule them according to operational needs.
5. Ensure kitchen staff adheres to recipes and serving portions correctly.
6. Motivate and coach staff to perform better in their respective roles.
7. Arrange for equipment purchases and repairs.
8. Perform administrative duties.
9. Support any other relevant business duties and responsibilities as and when assigned by the Owner.

Requirements:

• Min Diploma or equivalent with 10 years of relevant experience in Culinary in a full-fledged kitchen setting.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

Responsibilities

• 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

• Regularly review product quality and research new vendors

• Organize and supervise shifts

• Appraise staff performance and provide feedback to improve productivity

• Estimate future needs for goods, kitchen utensils and cleaning products

• Ensure compliance with sanitation and safety regulations

• Manage restaurant’s good image and suggest ways to improve it

• Control operational costs and identify measures to cut waste

• 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

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager

• Proven customer service experience as a manager

• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

• Familiarity with restaurant management software, like OpenTable and PeachWorks

• Strong leadership, motivational and people skills

• Acute financial management skills

MALA RESTAURANT - HEAD CHEF / ASSISTANT CHEF

Location: Bukit Panjang, Paya Lebar, Kent Ridge (NUS), Jurong West (NTU), Sembawang, Orchard, Simei, Serangoon, Bugis, Lentor (NEW!), Lavender (NEW!)

Working Hours: 10 Hours/Day, 5.5-Day Work Week

Job Description:

• Lead and manage the entire kitchen team, including supervising 6+ kitchen crew
• Expertly prepare and cook our signature Mala Tang and Mala Xiang Guo dishes
• Maintain the highest standards in food quality, preparation, and presentation
• Ensure kitchen cleanliness, hygiene, and full compliance with all food safety regulations
• Manage inventory, place supply orders, and minimize waste while ensuring consistent stock availability
• Collaborate effectively with kitchen and service teams to ensure timely food preparation and smooth service
• Conduct regular quality checks and maintain consistency across all dishes
• Train and mentor kitchen staff in authentic Mala preparation techniques and wok skills

Requirements:

• Minimum 2-3 years of experience in wok cooking and kitchen management
• Strong knowledge of food safety standards and kitchen hygiene practices
• Ability to thrive in a fast-paced environment while maintaining meticulous quality and consistency
• A genuine passion for Mala cuisine and creating memorable dining experiences
• Excellent communication skills and a collaborative team spirit
• Food Hygiene Certificate is advantageous - we provide certification training if needed

Benefits:

• Competitive Salary Package
• Complimentary Daily Staff Meals (up to 2 meals per day)
• Annual Performance-Based Salary Increment
• Performance Bonus: Awarded twice a year, ranging from 0 to 2 months' salary, based on merit.
• Monthly Bonus: Become eligible after probation for a bonus based on your outlet's SOP adherence and audit scores.
• Career advancement opportunities

Join Us!

Send your resume and click apply or visit our restaurant to apply in person. You can also drop an email to apply@ahothideout.com or contact 8168 8762 (Jolyn)