Total 1,381 Manager level F&B / Tourism / Hospitality job vacancies

We are looking for a passionate Head Chef responsible for ensuring that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times. This role is very much hands-on, requiring attention to detail and a positive work attitude.

Responsibilities:

• Supervise the preparation of all food
• Oversee and supervise all kitchen staff
• Manage kitchen stocks
• Ensure catering staff are working safely at all times
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organizing repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience

Qualifications:

• Experience and success in equivalent job roles
• Punctual, organized and trustworthy
• Professional appearance
• Ability to manage other people
• Ability to motivate staff
• Excellent communication skills

We are looking for a talented and experienced Head Chef to oversee all aspects of our kitchen operations. The Head Chef will be responsible for designing menus, managing kitchen staff, ensuring food quality, and maintaining a safe and sanitary environment.

Responsibilities:

• Design and update menus based on seasonal ingredients and customer preferences
• Oversee daily kitchen operations and ensure efficient workflow
• Supervise, train, and mentor kitchen staff
• Maintain high standards of food quality, presentation, and hygiene
• Monitor inventory levels and order supplies as needed
• Control food costs and minimize waste
• Ensure compliance with health and safety regulations
• Collaborate with management on menu development and special events
• Address customer feedback and resolve any kitchen-related issues
• Implement and enforce kitchen policies and procedures

Qualifications:

• Proven experience as a Head Chef or similar role

•  Culinary degree or equivalent professional training
•  Strong leadership and team management skills
•  Excellent knowledge of food preparation and kitchen operations
•  Creativity and passion for culinary arts
•  Ability to work under pressure and meet deadlines

Job Description & Requirements

• Oversee Daily Operations – Manage food service processes, from kitchen efficiency to customer service, ensuring smooth operations.

• Staff Management & Training – Recruit, train, and oversee employees, ensuring high performance and adherence to service standards.

• Customer Service & Satisfaction – Monitor customer feedback, address complaints, and enhance dining experiences to build loyalty.

• Inventory & Supply Chain Management – Manage ordering, stock control, and supplier relationships to ensure cost-effective and timely procurement.

• Financial Planning & Cost Control – Track revenue, manage budgets, control food and labor costs, and improve overall profitability.

• Menu Planning & Optimization – Collaborate with chefs to design menus, control food costs, and ensure profitability while maintaining quality.

• Marketing & Business Development – Implement promotional campaigns, partnerships, and loyalty programs to drive sales and attract new customers.

• Technology Integration & Process Optimization – Use POS systems, online ordering platforms, and automation tools to enhance operational efficiency.

• Crisis Management & Problem-Solving – Address operational challenges, handle emergencies, and ensure business continuity in unexpected situations.

• Maintain and manage kitchen expenses, food costs, inventory, and staffing within budgetary limits.

• Able to do shift work.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Beirut Grill is a Lebanese restaurant in the historic Bussorah Street area and are looking for a Restaurant Manager to lead our team. The Restaurant Manager will be responsible for overseeing daily operations, managing staff, and ensuring an exceptional dining experience for our customers.

Responsibilities:

• Manage all aspects of daily restaurant operations, including inventory management, staff scheduling, and financial reporting
• Train, supervise, and mentor staff to ensure excellent customer service and efficient operations
• Develop and implement policies and procedures to ensure efficient and effective operations
• Monitor and maintain restaurant cleanliness and sanitation standards
• Ensure compliance with health and safety regulations
• Work with the chef to develop and maintain menu offerings and specials
• Build and maintain relationships with customers and the local community to ensure repeat business and positive word-of-mouth marketing
• Manage budgets and financial reporting, including analyzing P&L statements and making necessary adjustments to improve profitability
• Other duties as assigned

Requirements:

• Minimum of 3 years of experience in restaurant management or a related field
• Strong leadership and team management skills
• Excellent communication and interpersonal skills
• Strong organizational and time-management skills
• Experience with financial reporting and P&L analysis
• Knowledge of food and beverage industry regulations and best practices
• Familiarity with restaurant management software and POS systems
• Must be able to work flexible hours, including evenings, weekends, and holidays

We offer competitive compensation packages and opportunities for growth within our company. If you are a dynamic, results-driven individual with a passion for the food and beverage industry, please submit your resume for consideration

Job Overview

As the Cluster Executive/Assistant Manager, Marketing, you will assist in driving marketing effectiveness across two hotels, focusing on brand awareness, revenue generation, and public relations activities. You will work closely with the Cluster Marketing Lead to execute campaigns, manage digital and social media initiatives, and support the cluster’s restaurants & bars marketing efforts. This role is ideal for a self-starter with 1–4years of marketing experience looking to grow in the hospitality industry.

Duties& Responsibilities

Marketing

• Assist in executing the annual marketing calendar to ensure consistent messaging across all touchpoints with a focus on revenue generation.
• Support the implementation of property-wide campaigns and packages to meet brand targets and maximize ROI.
• Help manage and track the annual marketing budget, ensuring efficient use of funds.
• Coordinate with external partners and stakeholders to support win-win collaborations.
• Ensure all local marketing materials reflect brand voice and adhere to IHG brand standards.
• Assist the marketing team in executing social/digital activities and monitoring guest experience via tools like Medallia.
• Collaborate with Revenue and F&B teams to identify business needs and co-develop targeted campaigns to drive demand during need periods
• Identify and execute cluster-level marketing opportunities to maximise cross-property exposure and shared resources
• Support the optimisation of guest-facing digital & physical touchpoints across the guest journey

Public Relations

• Support the execution of PR programmes including media drops, tastings, VIP/media events, press releases, and media alerts.
• Help build and maintain a network of consumer and trade media contacts.
• Assist in coordinating media familiarization trips and visits.
• Maintain media clipping files and track earned media placements.

Performance Marketing

• Support the analysis of paid search, display, remarketing, and metasearch campaigns.
• Assist in executing strategies for bid optimisation, creative testing, and keyword/ad copy optimisation.
• Help drive brand awareness online and generate leads/revenue for the booking engine.
• Monitor KPIs to ensure ROI targets are met for paid media.
• Support in-house campaign management for metasearch channels.
• Assist in measuring and reporting digital activity performance.
• Analyse campaign data and market trends to provide actionable insights and recommendations for continuous improvement
• Support alignment of digital campaigns with commercial priorities

Content Marketing

• Help strengthen customer relationships through social and earned media monitoring.
• Assist in developing and implementing KOL outreach programmes for Singapore and key source markets.
• Support the social media editorial calendar and posting schedule.
• Assist in copywriting eDMs and digital collaterals.
• Support IHG Rewards activations, tracking, and submissions.

Accountability

Reports to the Cluster Marketing Lead and works closely with other members of the Cluster Marketing Team, as well as the wider Hotel teams i.e. F&B, Front Office. Interacts with guests, media representatives, influencers/KOLs, brand partners, event organisers, and community stakeholders.

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

JOB DESCRIPTIONS:

• To be responsible for the entire operations and supervision of a team of service staff assigned and co-coordinate with the kitchen and stewarding to ensure a smooth and efficient services
• Responsible for leading and managing restaurant and coordinating daily restaurant management operations
• Train new and current employees on proper customer service practices, banquet service procedures and standards.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• To be responsible for performing opening and closing duties and responsible for other duties as and when required.
• Review order dockets to guarantee correct and efficient preparations for orders received to present the accurate final bill to customers and process payment
• Perform shift closing on the Point of Sales terminal, tally cash and credit card settlements
• To bring up restaurant marketing strategies and regularly review product quality and research new vendors and recommend ways to reach a broader audience such as discounts and social media promotions
• Establishes rapport with guests to build guest loyalty and respond efficiently and accurately to restaurant customer complaints/feedback
• Ensure compliance with sanitation and safety regulations and ensure that the whole restaurant is always kept clean, organized, and presentable at all times

JOB REQUIREMENTS:

• Must have experience in working for Indian restaurants as a manager
• Preferably with experience in food packaging and distribution network through various channels
• Comprehensive knowledge of Indian cuisines (Vegetarian & Non-Vegetarian) is highly preferred
• Able to identify dishes or wide knowledge of Indian / Bangladesh food
• Understand Indian Food culture and techniques
• Preferably with Class 3 Driving Licence
• Willing to do rotating shift
• Able to work long hours and available especially on weekends and public holidays in line with business needs, the flexibility to work late evenings with prolonged period of standing (strictly off day on weekdays)
• Ability to work under pressure and fit into work culture
• Ability to remain calm and make quick decisions under stressful circumstances
• Good interpersonal skills and able to interface with all levels, internally and externally, in a professional and responsive manner.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and able to multi-task
• Strive towards meeting/exceeding sales goals and monthly sales target
• Customer-focused, with excellent written and verbal communication, networking and negotiation skills

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $3,000 - $5,000

· Locations: Many outlets in Singapore

Job Scope:

· Clearing Customer Tables

· Daily Housekeeping

· Topping up Drinks / Soup

· Attend to Customers’ needs

· Managing of staff

· Managing outlet

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Responsibilities:

• Act in command in the absence of Assistant Front Office Manager, supervise sections in Front Office, such as front desk, operator and concierge services. Monitor the junior staff’s conduct and job performance and to ensure that all staff project a positive corporate image to guests.
• Ensure that guests are attended to with promptness, courtesy and efficiency and that guest complaints are handled with tact and diplomacy. Assist in checking in / out of guests.
• Assist to inspect rooms assigned to VIPs before their arrival. Meet and escort the VIPs to their rooms and ensure that the complimentary amenities are provided. Ensure that relevant persons and Departments are informed of the VIPs.
• Initiate correspondence regarding enquiries, reservations, and complaints. Check housekeeping discrepancy report; report any variance and take corrective actions.
• Perform duties pertaining to security such as directing guests reporting incidents, thefts, or any offences to the Security department for assistance and handle matters concerning guest’s undesirable conduct in rooms / public areas or undesirable persons loitering around in co-ordination with the security department.
• Be alert and report any faults, defects and unusual activity of the property to relevant departments
• Maintain cash float amount in accordance with expected occupancy. Authorise rate and room changes, paid outs, cash advances, acceptance of cheques according to procedures and credit policies.
• Responsible for training of all front desk staff including planning, organising and conducting OJT.
• Monitor room inventory closely to ensure maximum utilisation of rooms to generate higher revenue. Assist to maximise revenue and occupancy from group allotments.
• Directly responsible for the evacuation of staff and guests during a fire or any security threat in co-ordination with the security department.
• Follows up in credit limit report, ensure all guests balance checked daily.
• Counsel, coach and mentor individual associates as required to drive initiative, performance and consistency.
• Ensures that the Hotel’s properties and facilities are protected and are kept in good working condition. Reports any loss or damage to the Hotel’s properties and facilities promptly and appropriately.
• Carries out any other reasonable duties and responsibilities as assigned by superior.

Requirement:

• Minimum five years of front office supervisory experience with strong knowledge of reception operations.
• Minimum secondary school qualification.
• Proficient in Opera PMS and other hotel systems.
• Customer-focused with flexibility and adaptability.
• Able to work effectively in a fast-paced environment and manage multiple tasks.
• Strong leadership skills to motivate and manage a team.
• Excellent communication and interpersonal skills.
• Able to manage daily front office operations, including staff scheduling, room inventory, and service standards.
• Skilled in handling guest feedback and service recovery professionally.
• Familiar with front office procedures and operating standards.
• Able to work rotating shifts, including weekends and public holidays.

PARKROYAL COLLECTION Pickering, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $6,000 - $8,000

· Locations: Many outlets in Singapore

Job Scope:

· Work with chefs for efficient provisioning and purchasing of supplies.

· Estimate food and beverage costs.

· Supervise portion control and quantities of preparation to minimize waste.

· Perform frequent checks to ensure consistent high quality of preparation and service.

· To lead the team on each shift and ensure the company service standards are upheld.

· Investigate and resolve complaints concerning food quality and service.

· Ensure sufficient stocks supplies in restaurant for smooth operation.

· Perform other duties as assigned by management

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

KeyResponsibilities

• Business Development: Actively source, secure, and manage corporate accounts, private parties, and catering opportunities.
• Sales Strategy & Marketing: Develop and execute marketing, promotions, and special events to boost brand awareness and sales.
• Relationship Management: Build relationships with regular customers, local businesses, and vendors to drive repeat business.
• Financial Performance: Monitor sales metrics, create revenue reports, and manage budgets to maximize profitability.
• Operations Coordination: Collaborate with the operations team to ensure seamless event execution and high customer satisfaction.
• Social Media/Trends: Utilize social media to promote the restaurant and keep abreast of industry trends to maintain competitive offerings. 

RequiredQualifications & Skills

• Experience: Proven experience in restaurant sales, event planning, or hospitality management.
• Communication: Exceptional interpersonal, negotiation, and customer service skills.
• Language Proficiency: Able to converse in English, Tamil and Hindi
• Technical Proficiency: Knowledge of POS systems and marketing tools.
• Leadership: Ability to lead promotional efforts and collaborate with staff. 

CoreCompetencies

• Sales Targets: Ability to achieve and exceed sales goals.
• Networking: Strong community outreach and relationship-building abilities.
• Problem-Solving: Proactive in managing client inquiries and complaints

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $6,000 - $8,000

· Locations: Many outlets in Singapore

Job Scope:

· Work with chefs for efficient provisioning and purchasing of supplies.

· Estimate food and beverage costs.

· Supervise portion control and quantities of preparation to minimize waste.

· Perform frequent checks to ensure consistent high quality of preparation and service.

· To lead the team on each shift and ensure the company service standards are upheld.

· Investigate and resolve complaints concerning food quality and service.

· Ensure sufficient stocks supplies in restaurant for smooth operation.

· Perform other duties as assigned by management

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

• Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
• Take orders from patrons for food or beverages. Write patrons’ food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
• Present menus to patrons and answer questions about menu items, making recommendations upon request. Explain how various menu items are prepared, describing ingredients and cooking methods.
• Clean tables or counters after patrons have finished dining.
• Other job task allocated by manager.

Job Responsibilities

• You will manage the banquet operations, train kitchen staff on quality food preparation, menu recipe execution, proper sanitary practices, cleaning and food storage procedures

• Responsible for presentation and plating techniques (both bento and plated), while being responsible for all facets of multi-unit Food and Beverage kitchen operations, including staffing, menu planning, ordering, vendor monitoring, food production, inventory management, catering, and budgeting.

• Manage all major Food & Beverage kitchen operating expenses, set margins, and ensure performance against projections, primarily for central kitchen and catering operations.

• Develop creative theme menu concepts for banquets, events, ice sculptures, decorations, and ad hoc special functions.

• Inspect, select, and utilise only the freshest ingredients (fruits, vegetables, meats, seafood, and poultry) to maintain the highest food quality standards.

• Maintain consistency in food quality, presentation, and delivery standards across all operations

• Monitor and evaluate the effectiveness of the kitchen operations through financial performance (P&L) and service standards.

• Develop recipes and supporting materials, including recipe cards, descriptions, and visual references.

• Ensure strict adherence to sanitation and hygiene standards across all kitchen operations.

• Oversee proper storage, temperature control, and stock rotation of food products in compliance with Health, Safety & Environment (HSE) regulations.

• Lead and manage kitchen team members, including Chefs, Cooks, and Stewards.

• Ensure proper  onboarding, orientation, and certification training for new staff, and implement ongoing training and development programmes.

• Promote and enforce safe work practices in all kitchen operations.

• Support the Director of Culinary in menu engineering and planning across Institutional Catering, Frozen Meals, and Events Catering.

• Assist in product development and R&D initiatives, particularly for frozen meals under the FMCG (Fast-Moving Consumer Goods) segment.

• Be able and willing to travel across Singapore for ad hoc events and operational support.

• Be willing to work on weekends to support Business Continuity Plan (BCP) activations when required.

• Foster a growth mindset within the team by encouraging continuous learning, skills development, and openness to feedback and innovation.

Requirements

• Associate Culinary Degree or equivalent from a recognised institution will be advantage

• Minimum five (5) years of experience as a Management Chef; or equivalent combination of education and experience within the institutional Food & Beverage sector

• Certified in Food Safety and relevant sanitation standards

• Experience in Michelin-starred restaurants will be an added advantage

• Strong proficiency in spoken and written English

• Proficient in Food & Beverage-related systems and Microsoft Office applications

Interested candidates, do submit your resume in MSWord or contact 62251232

This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”).
e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives.

By applying for this role, you consent to Recruit Haus’ PDPA and e2i’s PDPA.

We are looking for a detail-oriented and proactive Administrative Support Manager - F&B Operations to support the day-to-day administrative and operational functions within our Food & Beverage department. This role plays a key part in ensuring smooth operations, compliance, and effective coordination across teams.

Key Responsibilities

Administrative Support

• Manage administrative functions within the F&B department, including scheduling, calendar management, and coordination of meetings for the management team.
• Prepare reports, memos, and correspondence related to F&B operations.
• Handle internal and external communications to support smooth workflow and coordination.

Operational Coordination

• Support the execution of daily, weekly, and monthly operational plans, as well as ad-hoc projects when required.
• Monitor inventory levels, coordinate ordering of supplies, and ensure stock is maintained at appropriate levels.

Budget & Financial Support

• Assist with budget preparation, expense tracking, and reporting in accordance with client requirements.
• Prepare and maintain financial documentation such as invoices, receipts, and payroll-related records.
• Support cost control initiatives and identify opportunities for improved cost efficiency.

Compliance & Quality Assurance

• Ensure F&B operations comply with health and safety standards, company policies, and relevant regulatory requirements.
• Track equipment maintenance schedules, coordinate servicing, and report operational issues in a timely manner.
• Assist in audit and inspection preparation by ensuring documentation is accurate and readily available.

Customer Service & Stakeholder Management

• Act as a liaison between the F&B department and guests or clients, handling administrative queries professionally.
• Manage customer feedback and complaints promptly, ensuring proper follow-up and resolution.

Requirements

• Diploma or equivalent qualification in Hospitality, Business Administration, or a related field.
• Prior experience in F&B, hospitality, or operations support will be an advantage.
• Strong organisational and communication skills with attention to detail.
• Ability to multitask and work effectively in a fast-paced environment.
• Proficient in Microsoft Office (Word, Excel, PowerPoint).
• Work location: Changi Business Park

Why Join Us

• Exposure to end-to-end F&B operations.
• Dynamic and supportive working environment.
• Opportunities for learning and career development.