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

The Operations Manager (Central Kitchen) is responsible for ensuring the smooth and efficient functioning of Plain Vanilla’s Central Kitchen (CK) operations. This includes overseeing facilities and maintenance, managing order fulfilment processes, supervising logistics, and ensuring food quality, safety, and regulatory compliance. The goal is to create an efficient, safe, and pleasant working environment that supports day-to-day operations and scales with the company’s growth.

Responsibilities

Order Fulfilment

• Supervise day-to-day order fulfilment operations and ensure all online, catering and wholesale orders are dispatched accurately and on time.
• Implement and enforce clear SOPs for order processing, packing, dispatch, and handovers.
• Maintain a high standard of customer service and product presentation.
• Manage the roster for order fulfilment staff and recruit part-timers as needed to meet demand.

Logistics

• Oversee the delivery team and scheduling to ensure efficiency, cost control and high delivery service standards.
• Work closely with store managers and online sales team to meet delivery SLAs.
• Monitor delivery performance and customer satisfaction feedback.

Facilities Management

• Oversee maintenance of all CK infrastructure (air-conditioning, plumbing, lighting, etc.).
• Manage third-party vendor contracts (cleaning, pest control, repairs, etc.).
• Liaise with MCST and government agencies (e.g. SFA, NEA) on inspections, compliance and follow-ups.
• Troubleshoot urgent issues swiftly to minimise disruption to production and fulfilment.

Quality & Compliance

• Ensure product QC checks are routinely performed before dispatch.
• Maintain SFA and other licensing compliance records.
• Support audits, documentation and continuous improvements in food safety and hygiene.

Requirements

• Prior experience in F&B operations, logistics, or facilities management preferred.
• Hands-on, solutions-oriented mindset with strong organisational skills.
• Ability to manage shift-based teams and part-timers effectively.
• Comfortable with Microsoft Excel, Word, and PowerPoint for planning, documentation and reporting.
• Calm under pressure and responsive to operational emergencies.

You will be responsible to provide an excellent and consistent level of service to guests and be a role model for junior colleagues. The Team Leader - Outlet is responsible for:

• Assisting the Restaurant Manager in ensuring that the restaurant is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times.
• Interacting with guests, checking guests' satisafaction and maintaining high-quality service standards.
• Motivating team members and fostering a positive work environment.
• Assisting in guiding and providing on-the-job training to junior colleagues.
• Handling guests' feedback efficiently.
• Taking ownership of the restaurant's cleanliness, overall look and feel, including decor and atmosphere.

• Ideally with GCE 'O' Level or a certifcate/diploma in Hospitality or Tourism management.
• Minimum 3 years work experience hotel operations.
• Good problem solving, administrative and interpersonal skills are a must.

Madura’s Express Paya Lebar Pte Ltd is looking for a Chef who will be part of our South and North Indian Kitchen and handle all departments including starters, main courses and desserts. They will be under the guidance of our Head Chef and will primarily be responsible for cooking the dishes

Job Description:

• Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.
• Ability to prepare food quickly in a fast paced environment.
  Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.
• Being able to come up with own recipes and ideas to improve the menu selection.
  Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.
• Knowledge in food preparation for event catering would be advantageous to this role.

Job Expectations:

• At least 5 year(s) of working experience in the related field is required for this position.
• Candidate must possess at least a Diploma in any field. Culinary certifications will be advantageous.
• Full-Time position(s) available with a 6 days work week, 12 hours Shift daily
  Full benefits package upon confirmation - medical, leave etc.

Priority will be given to Singaporeans!

Job Description:

We are seeking a dedicated and skilled Junior Sous Chef to join our Kueh Department. The ideal candidate will support the Sous Chef in overseeing daily kueh production, ensuring consistency, quality, and adherence to HarriAnns’ authentic Nyonya heritage. This role is ideal for someone with strong culinary fundamentals, hands-on production leadership experience, and a passion for traditional handmade kueh.

Key Responsibilities

• Assist the Sous Chef in managing daily kueh production, preparation, and workflow
• Ensure all kueh are produced with consistent taste, texture, and presentation standards
• Supervise, guide, and train production staff on proper techniques, portioning, and processes
• Support recipe development, including refining traditional kueh and testing new product ideas
• Oversee dough preparation, steaming, cooking, moulding, wrapping, filling, and finishing work
• Monitor production timelines to meet daily order requirements and ensure efficiency
• Manage inventory of raw materials, ingredients, and packaging items; assist in stock-taking and requisitions
• Uphold strict hygiene, food safety, and cleanliness standards across the production area
• Take charge in the Sous Chef’s absence and lead the team to ensure smooth operations

Qualities:

• At least 2 years of relevant working experience, preferably in kueh, pastry, or bakery production
• Experience with traditional Nyonya kueh production is an advantage but not compulsory
• Strong interest in heritage food, new recipes, and continuous improvement of products
• Good teamwork, communication skills, and ability to handle production pressure and timelines
• Willingness to learn, adapt, and pick up new methods, techniques, and machinery where required

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 Description

• Lead the entire food services operations and handle any operational related matters.
• Evaluate and review strategies on client satisfaction pertaining to operations for all F&B restaurant outlets.
• Develop and direct company’s overall budget planning strategy, plans and cost saving practices.
• Responsible for the financial budgets and preparation of periodic financial reports / statements (for management purposes) for all F&B outlets.
• Supervise and work closely with Director Operations on the outlets' financial target and ensure their operating effectiveness.
• Implement appropriate and efficient approaches to meet sales target.
• Continue to review and assess the effectiveness and efficiency of the company’s policies, procedures, processes and identify improvement opportunities in line with the defined Business Units performance framework.
• Work closely with respective F&B outlet's Restaurant Manager to ensure that the deployment of manpower effectively serves the critical goals and needs.
• Provide leadership and guidance to Restaurant Managers on addressing the service, organization and cost saving issues.
• Build and maintain good working relationship with the customers and clients.

Job Requirements

• At least 4-5 years of relevant experience in managing F&B outlets in a Managerial position.
• Resilient and able to perform under pressure
• Excellent communications and interpersonal skills.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

Supports the successful execution of all operations in hotel operations departments (may include Front Office, Business Center, Recreation/Health Club, Housekeeping, Food and Beverage/Culinary and Engineering/Maintenance) and managing staff. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department. Ensures that standards and procedures are being followed. Leads specific team while assisting with meeting or exceeding property goals.

CORE WORK ACTIVITIES

Supporting Operations Team

• Ensures that goals are being translated to the team as they relate to guest tracking and productivity.

• Understands employee and guest satisfaction results and communicates game plans to address need areas and expand on the strengths.

• Assists in ensuring that the team has the capabilities to meet expectations.

• Leads by example demonstrating self-confidence, energy and enthusiasm.

• Assists employees in understanding guests’ ever-changing needs and expectations, and exceeding them.

Supporting Property Operations Function(s)

• Follows property specific second effort and recovery plan.

• Publishes all guest satisfaction results in a timely fashion including all guest satisfaction forms, comment cards and guest letters.

• Takes proactive approaches when dealing with employee concerns.

• Extends professionalism and courtesy to employees at all times.

• Communicates/updates all goals and results with employees.

• Meets at least semi annually with staff on a one-to-one basis.

• Assists/teaches the team scheduling against guest and hours/occupied room goals.

• Performs hourly job functions as needed.

Managing and Monitoring Activities that Affect the Guest Experience

• Provides excellent customer service by being readily available/approachable for all guests.

• Takes proactive approaches when dealing with guest concerns.

• Extends professionalism and courtesy to guests at all times.

• Responds timely to customer service department request.

• Ensures all team members meet or exceed all hospitality requirements.

Assisting in Managing Profitability

• Assists in performing required annual Quality audit with GM.

• Ensures a viable key control program is in place.

• Understands financial statements, sales and activity reports, and other performance data.

Conducting Human Resources Activities

• Interviews and assists in making hiring decisions.

• Receives hiring recommendations from team supervisors.

• Ensures orientations for new team members are thorough and completed in a timely fashion.

Other Tasks

• Any other tasks as assigned by management.

Job Description:

• Learn and be competent in all Front of House duties according to SOP
• Manage sections and supervise the team in attending to all customers' requests and feedback
• Deliver service level required and uphold standards on speed and accuracy of service
• Learn and be proficient in product knowledge of all items on the menu
• Training of new team members on Front of House duties according to SOP
• Manage ordering/inventory/cash/sales records
• Maintain standards of cleanliness, hygiene and safety at the restaurant
• Manage ongoing marketing and promotions at the restaurant

Requirements:

• Possess a Diploma / Degree in Hospitality or related studies, or WSQ Certificate in F&B Operations / F&B Supervision / F&B Management
• Worked in the F&B industry for a minimum of 2 years in Restaurant
• Enjoy meeting people and take pride in customer service
• Willingness to work in a fast-paced environment
• Good interpersonal skills and ability to perform in a team
• 5.5 days work with split shift

Christina NGEN | R1766111

PEOPLEMATCH RESOURCES PTE LTD

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague’s individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of hotel rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Performs any other duties and responsibilities that may be assigned.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague’s individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of hotel rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Performs any other duties and responsibilities that may be assigned.

We are looking to hire a customer-oriented Restaurant Manager/Supervisor to ensure that all restaurant operations run smoothly. The restaurant manager's responsibilities include overseeing the activities of restaurant staff, expediting customers' orders as needed, and maintaining good working relationships with suppliers. You should also be able to identify ways to decrease the restaurant's operational costs.

To be successful as a restaurant restaurant, you should exercise effective management skills and take necessary disciplinary actions to address poor staff performance.

Restaurant Manager Responsibilities:

- Screening, interviewing, hiring, and training restaurant staff.

- Managing restaurant staff's work schedules.

- Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.

- Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.

- Checking in on dining customers to enquire about food quality and service.

- Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.

- Reviewing customer surveys to develop and implement ways to improve customer service.

- Resolving customer complaints in a professional manner.

Job Description & Requirements

Responsibilities:

• Lead overall business operations for the food court chain, ensuring efficiency, profitability, and sustainable growth.

• Develop and execute operational strategies to achieve sales, cost, and quality targets.

• Oversee multi-unit restaurant operations including supply chain, procurement, kitchen standards, and customer experience.

• Drive process improvement, cost control, and productivity initiatives across outlets.

• Lead, coach, and develop management teams to build a strong performance-driven culture.

• Ensure compliance with food safety, regulatory, and brand standards across all markets.

• Support expansion plans through new store openings, franchising, and regional growth.

• Report directly to the CEO/Board and provide insights on financial performance and operational KPIs.

Requirements:

• Minimum 3 years of senior management experience in the food / restaurant industry.

• Proven track record in multi-unit operations management, P&L responsibility, and regional business leadership.

• Strong knowledge of F&B supply chain, cost management, and customer service excellence.

• Strategic thinker with hands-on execution capability.

• Excellent leadership, communication, and stakeholder management skills.

Key Responsibilities

• Manage execution of plans for development of new products to meet agreed timescales and product development requirements
• Leads and initiates the development of food products and processes as driven by business needs of the organization
• Oversees new product development throughout its lifecycle from conception to manufacturing implementation, including the sensory evaluations of food products and definition of manufacturing formulation and process control parameters
• Develops and maintains project plans, identifying critical paths and resources required
• Manage scale-up of new recipes from laboratory scale to production scale
• Manages projects and plant costs from testing to implementation
• Evaluates and make recommendations concerning the application of new ingredient/processing technologies
• Design and execute stability studies for recipe development, sensory and analytical testing of recipes
• Review and validate recipes to ensure compliance with government food regulations for all markets
• Ensure the adherence of new and existing products to gross profits as set by the Company
• Develop recommendations and justifications for Profit and Quality Improvement Programs
• Takes charge of the presentation of samples to the Management and Sales Team
• Provide training and technical support to Manufacturing, QA, and Technology
• Works closely with the Sales Group, Manufacturing, QAQC, and Purchasing
• Any other ad hoc duties or projects assigned by senior management.
• Leading and managing the R&D team to ensure projects are completed on time, within budget, and to a high standard.

Requirements

• Bachelor's degree in Food Science, Food Technology, or a related field
• At least 5 years of experience in food manufacturing, with a minimum of 2 years in a supervisory or leadership role
• Strong knowledge of food safety regulations and quality standards
• Excellent problem-solving skills and ability to work in a fast-paced environment
• Strong communication and interpersonal skills
• Familiarity with GMP, HACCP, and ISO standards is preferred
• Possess knowledge of flour or Oil application or Emulsifier and/or frozen food is a plus

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Managing incoming and outgoing letters

- Be the representative for accounting and finance queries within the office.

- Liaising with HQ and Accounts Dept.

- Preparation of Accounting information (training will be given)

- Assist in co-ordinating meetings and calling of quotations

- General Office administration duties (eg. filings etc.)

- Other tasks as assigned by line manager and/or management

- Working knowledge on Microsoft Word, Excel, and Power Point essential

- Verify and reconcile daily transactions from all revenue-generating departments, including rooms, food and beverage and banquet.

- Review and verify Night Auditors logbook, daily revenue report and daily Food & Beverage report with supporting vouchers and trial balance.

- Review and reconcile the guest ledger, city ledger and credit card to the Accounts Receivable.

- Review the interface between Point of Sale (POS) systems and Hotel Management Systems ensuring that revenue data flows accurately and seamlessly between the systems.

- Review of daily no show and cancellation report and ensure that no show and cancellation revenue have been properly accounted for.

- Examine daily reports for paid outs, rebates, adjustments, house use, and complimentary rooms to ensure that each transaction is supported by relevant documentation and approved by the appropriate authorized personnel.

- Review daily Food & Beverage void and discount reports to ensure all entries are accurately documented and supported by appropriate justification.

- Responsible for conducting monthly surprise cash count at Front Office and F&B outlets.

- Ensure the foreign currency exchange rates are updated regularly and to check on the accuracy of such rates.

· Tactical sourcing for food and non-food categories related items

· Ongoing assessment, strategic sourcing and supplier relationship management

· Drive purchasing needs within all the departments and manage communication by giving procurement updates weekly

· Identify Cost Control Strategies

· Monthly Purchasing Reports

· Conduct Physical Inventory Counts at various locations within the company

· Examine and analyze inventory levels to ensure they match the records in the company database

· Detect discrepancies or errors in inventory records and report to management

· Identify slow-moving or obsolete inventory and take necessary action to address it

· Collaborate with team members to share inventory audit findings and proposed solutions

· Create reports on inventory levels and communicate findings to management

- Any other duties / tasks as requested by management.

Key Responsibilities

1. Operational Excellence & Heritage Branding

Oversee daily operations, ensuring the restaurant maintains a premium image that reflects authentic Indian hospitality.

Coordinate between the Tandoor, Curry, and Pantry stations (BOH) and the service team (FOH) to ensure seamless food flow during peak hours.

2. People Management & Compliance

Manage staff scheduling in strict accordance with Singapore Ministry of Manpower (MOM) regulations.

Lead a diverse, multicultural team; provide coaching on Indian menu knowledge, including spice profiles, regional delicacies, and dietary requirements (Halal, Jain, Vegan).

Conduct performance evaluations and foster a high-retention work environment.

3. Customer Experience & Quality Control

Handle guest feedback with grace, particularly regarding spice levels and authenticity, ensuring high ratings on platforms like Google and TripAdvisor.

Maintain strict adherence to SFA (Singapore Food Agency) food safety and hygiene standards (Points demerit system management).

4. Financial & Strategic Management

Monitor Cost of Goods Sold (COGS) by managing high-value inventory like saffron, nuts, and imported spices.

Analyze sales trends to create "Set Lunch" or "Festive Thali" promotions for occasions like Deepavali, Holi, and National Day.

Implement waste-reduction strategies and optimize labor costs without compromising service quality.

5. Digital & Market Integration

Oversee integration with local delivery platforms (GrabFood, FoodPanda, Deliveroo).

Stay updated on the Singapore F&B landscape to suggest innovative process improvements (e.g., QR ordering systems to mitigate manpower shortages).

Requirements

• Experience: Minimum 5 years of leadership experience in F&B operations. Specific experience in an Indian fine-dining or high-volume casual setting is highly preferred.
• Cultural Competency: Deep understanding of Indian culinary traditions, etiquette, and festive cycles.
• Flexibility: Must be able to commit to weekends and Public Holidays (peak periods for the industry).
• Skills: Strong proficiency in POS systems and Microsoft Excel for reporting.
• Excellent communication skills (English/Tamil is required; fluency in other Indian languages is a significant advantage for kitchen coordination).
• Valid Food Safety Level 3 (formerly Food Hygiene Officer) certification is a plus.