Total 1,349 Manager level F&B / Tourism / Hospitality job vacancies

Company Overview

PAUL Bakery is a global leader in retail baking with over 125 years of history, operating more than 530 bakeries in France and 29 countries. We offer career growth opportunities in Singapore and ASEAN with competitive compensation and benefits.

Job Summary

Lead daily bakery operations and team management to deliver excellent guest service, achieve revenue targets, and maintain high standards of cleanliness and efficiency in a fast-paced environment.

Responsibilities

• Lead daily bakery operations including opening and closing procedures to ensure smooth workflow and team coordination
• Induct, mentor, and train junior staff to enhance their skills and achieve high guest satisfaction
• Recommend and up-sell menu items and inform guests of promotions to drive revenue growth
• Develop and implement customer service action plans to improve service quality
• Optimize resource use and minimize wastage through effective operational planning
• Deliver prompt and excellent customer service to guests, addressing their needs proactively
• Foster a collaborative and high-performing team culture to boost staff morale and productivity
• Strategize manpower planning to meet operational demands within budget constraints
• Manage guest complaints with empathy and provide effective service recovery solutions
• Oversee the smooth launch and integration of new food and beverage products
• Maintain restaurant cleanliness and hygiene standards consistently
• Plan manpower deployment efficiently to support operational requirements

Preferred competencies and qualifications

• Diploma in any field
• At least 3 years of relevant experience including team management
• Strong communication, interpersonal, leadership, and organizational skills
• Ability to perform effectively in a fast-paced environment
• Willingness to work 5 days rotating shifts including weekends and public holidays
• Business and financial acumen to support profitability targets is advantageous

Other Information

• 5 DAYS WORK!
• ATTRACTIVE BENEFITS!
• Please send your resume to career@paul-singapore.com to apply

GOODWOOD PARK HOTEL SINGAPORE

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join us.

Reporting to the Director of Catering, your job responsibilities include, but not limited to:-

Duties & Responsibilities

Responsible for securing maximum banquet and restaurant sales for the hotel. 

Conduct weekly sales calls and visits to establish contacts and promote the Hotel’s function rooms, dining facilities (including Min Jiang at Dempsey) and outside catering businesses.

Establish contact with corporate clients and travel agents to promote the Hotel’s banquet and dining facilities as well as long-term contracts for continuous business. 

Maintain and update all accounts and bookings in Opera Sales & Catering System as well as existing clients’ database. 

Establish and maintain contracts with corporate accounts and travel agents for continuous business.

Promote and nurture good relationships with key accounts of the hotel and other sources of potential business. 

Follow up on prospect and tentative bookings to close sales or confirm the bookings.

Preparation and close follow-up of Event Orders.

Assist in coming up with marketing strategies to strengthen the hotel’s market position in targeted segments.

Knowledgeable and well-informed with competitors’ activities.

Keep abreast of new concepts internationally and recommends new concepts, themes, set up arrangements, etc.

Perform any other duties as may be assigned from time to time by the management.

Requirements:

Minimum a Diploma level qualification or equivalent.

Minimum 3 years’ exposure in Catering Sales, those with hospitality experience would be an advantage.

Resourceful and able to work independently.

Collaborative and good team player.

JOB RESPONSIBILITIES:

- Responsible for the profit & loss of the restaurant and implement appropriate cost control measures

- Manage the restaurant’s budget and forecasts to meet or exceed management expectations

- Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority

- Oversee the daily operations of the restaurant

- Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes

- Supervise food and operational safety to ensure a comfortable environment for the customers

- Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

- Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction

- Control labour through effective manpower scheduling and monitor leave of staff

- Actively involved in hiring process by identifying and selecting candidates for junior positions

- Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment

- Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated

- Handle all restaurant administrative duties

- Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

- Minimum of 6 years management experience in Food & Beverage industry

- Possess sound leadership qualities and ability to manage service staff

- Excellent communication & interpersonal skills; able to build lasting relationships with guests.

- Possess good organizational and management skills; able to lead and inspire staff

JOB SUMMARY

Assist in overseeing hotel hygiene, sanitation, and food safety procedures to ensure compliance with regulatory standards and company policies. The role supports the implementation of hygiene programs across kitchens, food preparation areas, restaurants, and other operational departments to maintain a safe and hygienic environment for guests and employees.

Responsible for monitoring hygiene standards, conducting inspections, maintaining documentation, and supporting corrective actions where required. Also assists in promoting food safety awareness and training among employees.

Setting and monitoring hygiene standards and compliance targets in line with the company’s policies and regulatory requirements. Organizing hygiene audits and ensuring departmental compliance while supporting staff training and development in food safety and sanitation practices.

CANDIDATE PROFILE
Education and Experience

Minimum Diploma or Degree in Food Science, Food Safety, Environmental Health, Hospitality Management, or related discipline;

Minimum 3–5 years of working experience in hygiene, food safety, quality assurance, or similar capacity, preferably in the hotel or hospitality industry;

Certification in food safety management systems such as HACCP preferred;

Knowledge of local food safety regulations and hygiene standards;

Certified in Food Safety / Hygiene training is an advantage.

 CORE WORK ACTIVITIES

• Oversee hygiene and sanitation practices across kitchens, restaurants, food storage areas, and other food preparation facilities;
• Assist in developing, implementing, and maintaining departmental hygiene policies and food safety procedures in accordance with company standards and regulatory requirements;
• Conduct routine hygiene inspections and internal audits to ensure compliance with food safety regulations;
• Monitor food handling procedures, food storage temperatures, and sanitation practices to prevent contamination risks;
• Maintain accurate hygiene records including temperature logs, cleaning schedules, pest control reports, and audit documentation;
• Coordinate pest control activities and ensure proper waste management and sanitation standards are maintained;
• Provide hygiene and food safety training for employees to promote awareness and compliance with hygiene standards;
• Assist in investigating hygiene-related incidents, food safety complaints, or non-compliance issues and implement corrective actions;
• Support management during external inspections or audits conducted by regulatory authorities;
• Ensure compliance with company policies and procedures while maintaining high standards of cleanliness and food safety across the property.

Sales Assistant Manager Job Description

We are looking to employ a highly driven assistant sales manager to assist the sales manager with the day-to-day running of our store. The assistant sales manager’s responsibilities include developing strategies to improve sales, effectively handling customer complaints, and assisting with the recruitment of sales staff. You should also be able to delegate tasks to the sales staff in the absence of the sales manager.

To be successful as an assistant sales manager, you should demonstrate exceptional leadership skills and ensure that sales staff comply with company policies and guidelines. Ultimately, a top-performing assistant sales manager should be able to achieve excellent customer service at all times.

Sales Assistant Manager Responsibilities:

• Continually meeting or exceeding sales quotas.

• Supervising and guiding the sales team as well as providing incentives to motivate staff to achieve sales targets.

• Monitoring the performance of the sales team.

• Ensuring that the store is clean and well-maintained at all times.

• Building and maintaining good working relationships with customers.

• Identifying opportunities and strategies to increase sales.

• Regularly attending sales meetings and training sessions.

• Ensuring that the store is adequately stocked with company products.

• Performing all duties of the Sales Manager in cases of absence or emergency.

• Updates managers by consolidating, analysing, and forwarding daily action summaries.

• Assist with the sales process by maintaining a fully stocked store.

• Recommend and display items that match customer needs.

• Manage point-of-sale processes.

• Maintain an up-to-date knowledge of product features and sales promotion

• Tracks sales expenses by tracking, consolidating, analysing, and summarising expenses, and forwarding for reimbursement.

• Update customer records in the company database as required

• Perform any other duties assigned by the director.

Sales Assistant Manager Requirements:

• High school diploma or GED.

• Bachelor’s degree in marketing, communications, or related field is advantageous.

• Proven experience in sales and customer service.

• Proficient in all Microsoft Office applications.

• The ability to work in a fast-paced environment.

• Excellent problem-solving skills.

• Strong management and leadership skills.

• Effective communication skills.

• Exceptional customer service skills.

• The Ability to multitask and work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

• The ability to work under pressure.

Sales Assistant Manager Job Description

We are looking to employ a highly driven assistant sales manager to assist the sales manager with the day-to-day running of our store. The assistant sales manager’s responsibilities include developing strategies to improve sales, effectively handling customer complaints, and assisting with the recruitment of sales staff. You should also be able to delegate tasks to the sales staff in the absence of the sales manager.

To be successful as an assistant sales manager, you should demonstrate exceptional leadership skills and ensure that sales staff comply with company policies and guidelines. Ultimately, a top-performing assistant sales manager should be able to achieve excellent customer service at all times.

Sales Assistant Manager Responsibilities:

• Continually meeting or exceeding sales quotas.

• Supervising and guiding the sales team as well as providing incentives to motivate staff to achieve sales targets.

• Monitoring the performance of the sales team.

• Ensuring that the store is clean and well-maintained at all times.

• Building and maintaining good working relationships with customers.

• Identifying opportunities and strategies to increase sales.

• Regularly attending sales meetings and training sessions.

• Ensuring that the store is adequately stocked with company products.

• Performing all duties of the Sales Manager in cases of absence or emergency.

• Updates managers by consolidating, analysing, and forwarding daily action summaries.

• Assist with the sales process by maintaining a fully stocked store.

• Recommend and display items that match customer needs.

• Manage point-of-sale processes.

• Maintain an up-to-date knowledge of product features and sales promotion

• Tracks sales expenses by tracking, consolidating, analysing, and summarising expenses, and forwarding for reimbursement.

• Update customer records in the company database as required

• Perform any other duties assigned by the director.

Sales Assistant Manager Requirements:

• High school diploma or GED.

• Bachelor’s degree in marketing, communications, or related field is advantageous.

• Proven experience in sales and customer service.

• Proficient in all Microsoft Office applications.

• The ability to work in a fast-paced environment.

• Excellent problem-solving skills.

• Strong management and leadership skills.

• Effective communication skills.

• Exceptional customer service skills.

• The Ability to multitask and work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

• The ability to work under pressure.

Company: Al-Masha Fresh Grill Pte. Ltd.
Salary: $9,000 – $12,000 per month
Position: General Manager (Restaurant)

Key Responsibilities:

• Oversee daily restaurant operations and ensure operational efficiency across all departments.
• Develop and implement strategic business plans to achieve revenue and profit targets.
• Lead, mentor, and manage a diverse team, including recruitment, performance appraisals, and career development.
• Monitor and control costs, including labor, inventory, and overheads, to maximize profitability.
• Maintain exceptional standards of food quality, hygiene, and safety in line with regulatory compliance.
• Analyze customer feedback, sales data, and market trends to drive continuous improvement.
• Implement innovative marketing and promotional strategies to expand the customer base and increase brand loyalty.
• Ensure smooth coordination between front-of-house and kitchen operations, resolving conflicts proactively.
• Introduce operational systems, process improvements, and technology solutions to enhance efficiency.
• Lead crisis management, including handling emergencies, staffing shortages, and customer complaints professionally.

Requirements:

• Degree holders preferred; candidates without formal qualifications but with relevant experience will also be considered.
• Minimum 7 years of relevant work experience.
• Proven experience as a Restaurant General Manager or in a senior restaurant management role.
• Strong leadership, organizational, and communication skills with a results-driven mindset.
• Ability to work in a fast-paced, high-pressure environment and make critical decisions quickly.
• Strong knowledge of financial management, staff scheduling, and customer service excellence.
• Willingness to work night shifts, flexible shifts, long hours, weekends, and public holidays.
• Able to handle pressure and adapt to dynamic operational challenges.

How to Apply:
Interested candidates are invited to submit their CV in PDF format to: almashasg@gmail.com

Join us and lead a dynamic team in delivering exceptional dining experiences!

Job Description & Requirements

The Food Production Manager is responsible for planning, organizing, and supervising all food production activities to ensure high standards of quality, hygiene, and efficiency. The role involves overseeing kitchen operations, managing staff performance, controlling production costs, and ensuring compliance with SFA, NEA, and workplace safety regulations. The manager plays a key role in product innovation, menu development, and maintaining consistency across all food production processes.

KEY RESPONSIBILITIES:

• Plan, organize, and oversee daily food production operations in accordance with company standards.
• Manage kitchen staff schedules, performance, and training to ensure efficiency and quality output.
• Ensure all food is prepared according to standard recipes, portion control, and presentation guidelines.
• Implement and monitor strict hygiene, sanitation, and food safety standards as per SFA and NEA regulations.
• Coordinate with purchasing teams to manage inventory levels and control wastage.
• Oversee menu development, recipe standardization, and cost optimization.
• Conduct regular inspections of kitchen facilities, storage, and equipment to ensure proper maintenance.
• Manage food cost analysis, budgeting, and production reports for management review.
• Coordinate with restaurant, catering, and operations teams to ensure timely food supply and service.
• Handle supplier relationships and ensure timely procurement of quality ingredients and materials.
• Lead product innovation, testing, and continuous improvement of food quality.
• Ensure compliance with workplace safety (WSH) and environmental health policies.

JOB REQUIREMENTS:

• Diploma or Degree in Culinary Arts, Food & Beverage Management, Food Science, or related field.
• Minimum 5–8 years of experience in food production management, central kitchen, or restaurant operations.
• In-depth knowledge of food preparation, storage, hygiene, and production control.
• Familiar with SFA and NEA guidelines on food hygiene and kitchen operations.
• Strong leadership, communication, and problem-solving skills.
• Ability to manage large teams and maintain high productivity under pressure.
• Proficient in Microsoft Office and inventory management systems.
• WSQ Food Hygiene Certificate is mandatory.
• Knowledge of HACCP or ISO 22000 Food Safety Management systems preferred.
• Class 3 Driving Licence (advantage).

WORKING CONDITIONS:

• Full-time position (based in kitchen or central food production facility).
• Working hours: As per operational requirements (including weekends and public holidays).
• Work location: Central kitchen or restaurant premises in Singapore.
• May require overtime or shift work during peak production periods.

[Job ID: 1498207]

Responsibilities:

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

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

Requirements:

[Must]

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

[Advantage]

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

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

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

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

We are looking for an efficient and committed Manager to join our office. As a Manager, you will be managing the day to day activities. You will be responsible for arranging meetings for the staff, provide them necessary official documents and keep a record of the appointments within the office. You will be also arranging monthly repairs and renovations.

You will also be organizing office operations and procedures. You should be highly dedicated to work and have exceptional organizational skills. If you are ready to take up Manager duties and responsibilities, then apply right away. We will love to meet you.

Responsibilities of a Manager

• Work with Human Resources staff to recruit, interview, select, hire, and employ an appropriate number of employees.

• Provide oversight and direction to the employees in the operating unit in accordance with the organization's policies and procedures.

• Health and safety of the workforce.

• Carrying out and attaining the mission and the goals of the business unit managed.

• Development of a superior workforce.

• Development of the department.

• Development of an employee-oriented company culture that emphasizes quality, continuous improvement, key employee retention and development, and high performance.

• Personal ongoing self-development and personal growth as an employee.

• Coach, mentor, and develop staff, including overseeing new employee on boarding and providing career development planning and opportunities.

• Empower employees to take responsibility for their jobs and goals. Delegate responsibility and expect accountability and regular feedback.

• Consciously create a workplace culture that is consistent with the overall organization's and that emphasizes the identified mission, vision, guiding principles, and values of the organization.

• Lead employees using a performance management and development process that provides an overall context and framework to encourage employee contribution and includes goal setting, feedback, and performance development planning.

• Lead employees to meet the organization's expectations for productivity, quality, continuous improvement, and goal accomplishment.

• Provide effective performance feedback through employee recognition, rewards, and disciplinary action, with the assistance of Human Resources, when necessary.

• Maintain employee work schedules including assignments, job rotation, training, vacations, and paid time off, telecommuting, cover for absenteeism, and overtime scheduling.

• Maintain transparent communication. Appropriately communicate organization information through department meetings, one-on-one meetings, and appropriate email, IM (Instant Messaging), and regular interpersonal communication..

• Plan and implement systems that perform the work and fulfill the mission and the goals of the department efficiently and effectively.

• Plan and allocate resources to effectively staff and accomplish the work to meet departmental productivity and quality goals.

• Plan, evaluate, and improve the efficiency of business processes and procedures to enhance speed, quality, efficiency, and output.

• Manage the preparation and maintenance of reports necessary to carry out the functions of the department. Prepares periodic reports for management, as necessary or requested, to track strategic goal accomplishment.

• Communicate regularly with other managers, the director, vice president, president, and other designated contacts within the organization.

• Perform other duties and responsibilities, as assigned.

Manager Job Requirements

• Knowledge and experience in business, supervision, and management.

• Knowledge of the functions, operation, and mission of the specific department.

• Better than average written and spoken communication skills.

• Outstanding interpersonal relationship building and employee coaching and development skills.

• Management experience in a team-oriented workplace preferred.

• Demonstrated ability to lead and develop a department and department staff members.

• Demonstrated knowledge of basic economics, budgeting, and accounting principles and practices.

• Demonstrated ability to serve as a knowledgeable resource to the organization's management team that provides leadership and direction.

• Excellent computer skills in a Microsoft Windows environment. Must include knowledge of Excel and skills in Access..

• Evidence of the ability to practice a high level of confidentiality.

• Excellent organizational management skills.

This position reports to the Director of Food & Beverage and is responsible for the overall development and implementation of Food & Beverage marketing strategy including special promotions/events, partnerships and retails for our Food & Beverage outlets. Including festive offerings not limited to Chinese New Year, Rice Dumplings/Dragon Boat Festival, Mooncake/Mid-Autumn Festival and Christmas.

Duties and Responsibilities:

• Work closely with the Food & Beverage team on areas such as product development, cost management and overall strategy execution for each festive activation to achieve the financial and operational goals.

• Ensures all communications with clients are in line with the overall strategy for financial and operational goals.

• Work closely with the various outlet managers to ensure communications are aligned to requests and expectations.

• Responsible for manpower recruitment and development during the active months of festive operations.

• Responsible for regular updates on upcoming/active festive operations to the hotel's leadership team.

• To analyse competition in the market and prepare an analysis report on festive season competitors.

• Prepare and account for Food & Beverage projects profit & loss report.

• To carry out all tasks in a reasonable time frame to ensure the smooth running of the areas and restaurant.

• Perform other related duties as assigned by the Management.

Requirements:

• Minimum of 2 years of experience in a similar capacity

• PC literate and able to write, produce reports and analysis

• Good analytical skills

• Excellent communication & interpersonal skills

• Able to work independently and possess initiative

• Able to communicate and write in English

• Able to work on weekends where required

We thank you for your interest and will contact you if are shortlisted.

About the Restaurant

A part of Raffles Singapore’s history since 1892, Tiffin Room continues to celebrate the heritage and flavours of North India. The restaurant offers an evocative dining journey across the North Indian palate, from Rajasthan to Punjab to Lucknow through a refreshed lunch and a la carte dinner. The restored interior décor of the restaurant includes reinstating the wooden floorboards in Tiffin Room to bring back features from the early 1900s based on research by our heritage consultants. Intricately patterned wood and mirror wall panelling add richness and create a signature visual language while colourful displays of Tiffin boxes are imbued with historical notes but modern in feel.

Job Description
The position assists the restaurant manager in supervising the overall operation and service standards of the outlet to meet and exceeds guest’s dining experience expectations.  

Main responsibilities include, but are not limited to, assisting the Restaurant manager in creating a Food and Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.  

Primary Responsibilities

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.  
• Ensures cleanliness and appearance of the restaurant and related areas at all times 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 Raffles Hotel Singapore 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.   
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong. 
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect. 
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts. 
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

• Degree/diploma in Food & Beverage/Hospitality Management or minimum of 4 years of relevant experience in the hotel and bar environment, minimum of 2 year in similar position. 
• Strong working knowledge of Microsoft Office. 
• Good communication and interpersonal skills.  
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders. 
• Service oriented with an eye for details, passion and innovative for Food & Beverage. 
• Ability to work effectively and contribute in a team across divisional borders.  
• Good presentation and influencing skills.  
• Able to work and thrive within a culturally diverse environment.  
• Flexible and able to embrace and respond to change effectively.  
• Ability to work independently and has good initiative in dynamic environment. 
• Self-motivated and energetic. 
• Flexible and adaptable to change.
• Inspiring and people person. 
• Visionary - able to lead the team to continuous improvement.  
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and pride. 
• Builds strong rapport and coordinates actions together with Restaurant Manager. 

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

The Bar Manager is the “face” and ambassador of the bar, leading the venue personality and soul. The Bar Manager is responsible in supervising the overall operation and service standards of the outlet to meet and exceed guest’s experience expectations and achieves all set financial targets.

Main responsibilities include, but are not limited to, creating a Food and Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operation.
• Assigns the Assistant Manager and 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 timelines of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• Attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and superior 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.
• Ensures cleanliness and appearance of the bar and related areas at all times and takes immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Controls requisitioning, storage and careful use of all operating equipment and supplies.
• Revises and updates the outlet SOP annually.
• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Ensures all guests’ complaints and comments are recorded accordingly and communicate to F&B Office.
• Leads the service and culinary team to personalise guest experience and in accordance to 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, team members, 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 maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.
• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.
• 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 varied coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Reviews work performance of all colleagues to assure 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 employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.
• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.
• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.
• Works closely with the Head Bartender to provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of labour and operating.
• Submits regular restaurant revenue and expense forecasts.
• Submits monthly sales analysis with respective improvement recommendations/action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• 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.
• Supports training provided by Hotel by sending appropriate candidates to participate in the training (based on the staff development needs).
• Consistently develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the hotel.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as business partner and leader.
• Ensures NEA rules and regulations are met and maintained.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned.
• LQA and Forbes standards compliant aligned with hotel’s goals.

Candidate Profile

• Bachelor Degree in Food and Beverage/Hospitality Management or extensive hands on experience in similar restaurant concept.
• Minimum of 5 years of experience in the hotel or free-standing restaurant and bar environment, minimum 2 years in similar position.
• Prior work experience in Asia, Singapore or South East Asia preferred.
• Accustomed to and comfortable with media exposure.
• Strong working knowledge of Microsoft Office.
• Oral and written fluency in English and an additional language.
• Involvement in reservations and understanding of Revenue Management processes.
• “50 Best Bars” experience preferred.
• Thrives in large scale operation and high volume operation.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Service oriented with an eye for details, passion and innovative for Food & Beverage.
• Ability to work effectively and contribute in a team across divisional borders.
• Good presentation and influencing skills.
• Able to work and thrive within a culturally diverse environment.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative in dynamic environment.
• Self-motivated and energetic.
• Flexible and adaptable.
• Commitment to professional and brand values.
• Visionary - able to lead the team to continuous improvement.
• Innovates and sets trends.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Marketing Assistant Manager Job Description

Our company is looking to hire a marketing assistant who will be working closely with our marketing team to develop and implement marketing plans and strategies for our brands. As a successful hire, you will be tasked with helping identify marketing trends and opportunities for growth, as well as creating marketing materials such as white papers and case studies. You will be giving presentations about our ongoing campaigns and provide administrative support to our marketing and sales teams.

To be chosen for this role, you must have a bachelor's degree in marketing, business, or a related field. Prior work experience in administration, sales, or marketing is a plus. Effective written and verbal communication skills and a high level of attention to detail are both important keys to success in this role.

Marketing Assistant Manager Responsibilities:

• Collaborating with the marketing manager, internal teams, clients and partners on marketing strategy.

• Helping identify marketing trends and key opportunities for innovation.

• Learning and working with various types of software for digital marketing.

• Working closely with sales and marketing department.

• Creating marketing materials such as white papers, case studies, and presentations.

• Giving presentations.

• Maintaining a marketing database.

• Providing administrative support to the marketing and sales team.

• Preparing, formatting and editing a range of documents.

• Understanding company product and brand.

• General office duties.

• Creating and interpreting a variety of reports.

• Organizing market research.

• Analyzing questionnaires and other forms of feedback.

• Updating social media accounts.

• Perform any other duties assigned by the director.

Marketing Assistant Manager Requirements:

• Bachelor’s degree in marketing, business or related field.

• Administration or sales and marketing assistant experience.

• Effective written and verbal communication skills.

• A high level of attention to detail.

• Ability to work effectively within a team and independently.

• Experience using computers for a variety of tasks.

• Competency in Microsoft applications including Word, Excel, and Outlook.

• Good organization skills.

• Related job and internship experience.

• Digital marketing experience.

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

The General Manager (Restaurant) is responsible for overseeing the overall operations of the restaurant to ensure high-quality food service, customer satisfaction, profitability, and compliance with company policies and standards. The role includes managing staff, inventory, budgets, safety procedures, and customer relations.

Key Responsibilities:

Operational Management

Oversee day-to-day restaurant operations to ensure smooth workflow.

Ensure adherence to food safety regulations, hygiene standards, and company policies.

Monitor dining, kitchen, and service areas to ensure high service quality and cleanliness.

Implement procedures to improve efficiency and reduce operational costs.

Staff Management

Recruit, train, supervise, and evaluate restaurant staff.

Prepare staff schedules and ensure adequate manpower for all shifts.

Conduct regular team meetings and performance reviews.

Promote teamwork, customer service excellence, and positive work culture.

Customer Service

Ensure customer satisfaction through excellent service, quality food, and prompt issue resolution.

Manage customer feedback, inquiries, and complaints professionally.

Maintain strong relations with regular customers and community stakeholders.

Financial Management

Prepare and manage budgets, forecasts, and cost controls.

Review daily sales reports and key performance indicators (KPIs).

Control expenses such as food cost, labor cost, and inventory wastage.

Ensure proper cash handling, billing accuracy, and banking procedures.

Inventory & Procurement

Monitor stock levels and coordinate with vendors for purchasing.

Conduct regular stock checks and maintain proper inventory records.

Ensure quality, freshness, and cost-efficiency of raw materials.

Marketing & Business Development

Implement marketing strategies, promotions, and seasonal menu planning.

Monitor competitors and market trends to maintain business advantage.

Support digital marketing, branding, and customer loyalty initiatives.

Skills & Qualifications:

Diploma or Degree in Hotel Management, Business Administration, or related field.

Minimum 5–7 years of experience in restaurant or hospitality management.

Strong leadership, communication, and interpersonal skills.

Knowledge of food safety laws, POS systems, and operational procedures.

Ability to multitask, solve problems, and work under pressure.