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

The Head of Food & Beverage is responsible for overseeing the Food & Beverage Department of the Club. The incumbent is accountable for F&B revenue, budgeting, food and service quality, F&B promotions, cost management, and productivity.

He/ She will oversee the Culinary Department, Stewarding, Restaurant, Bar and Banquet Operations, F&B Administration, Planning & Promotions, and F&B Training.

He / She will work closely with the Purchasing Department and the Cost Controller, as well as with all other departments during major club events, including Sports, Social and the SCC Night Race.

Key Job Responsibilities

1) Leadership & Management

2) Operations Management

3) Financial Management

4) Menu Planning & Development

5) F&B Promotions

6) Member Relations

7) Compliance & Regulations

Core Skills and Knowledge :

• A comprehensive understanding of food and beverage operations, including menu planning, food safety and hygiene.
• Strong leadership, motivational and team building skills.
• An excellent communicator with staff, members and committee members.
• Exceptional customer service and problem-solving abilities.
• Ability to develop innovative and creative concepts and promotions to attract members and increase spending.
• Up to date with latest food & beverage market trends.
• A strategic thinker, who is also adept as developing and managing budgets and meeting financial targets.
• Analytical and detail oriented, with a strong grasp of financial performance.
• Sound knowledge of F&B costing, cost control and labour cost management.

Experience:

• Proven experience (5-10 years) in a food and beverage management role, with at least 3 years in a senior leadership position.
• A varied background in hospitality, with working experience in both clubs and hotels.

• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Organizing all the work they do and maintaining the accounting records
• Reporting discrepancies they find within the accounts to their superiors
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
• To assist in taking orders from customers
• To assist in cashiering duties and responsibilities
• To ensure cleanliness of equipment and surroundings
• To Prepare Ice and Hot Beverages
• Any other duties assigned by supervisor/manager

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Organizing all the work they do and maintaining the accounting records
• Reporting discrepancies they find within the accounts to their superiors
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
• To assist in taking orders from customers
• To assist in cashiering duties and responsibilitiesTo assist in cashiering duties and responsibilities
• To ensure cleanliness of equipment and surroundings
• To Prepare Ice and Hot Beverages
• Any other duties assigned by supervisor/manager

• 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.

Key Responsibilities

• 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. 

Required Qualifications & 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. 

Core Competencies

• 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

Responsibilities:

• Plan and execute Asian/Chinese cuisine forcentral kitchen and banquet events
• Manage food production efficiently with strongcost and hygiene control
• Develop and update menus based on quality, seasonality, and availability
• Maintain and improve food quality, presentation, and kitchen standards
• Supervise kitchen staff and coordinate daily operations
• Ensure compliance with food safety and sanitation standards
• Support events, tastings, and other assigned duties
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Minimum 3 years of F&B experience, preferably in Halal banquet and catering settings
• Able to work on weekends and public holidays
• Basic computer skills; organized and self-motivated
• Strong communication, teamwork, and positive attitude

Whatsapp 91834574 for more information

· Manage allF&B and day-to-day operations within budgeted guidelines and to the higheststandards

· Preserveexcellent levels of internal and external customer service

· Designexceptional menus, purchase goods and continuously make necessary improvements

· IdentifyCustomers’ needs and respond proactively to all of their concerns

· Lead F&Bteam by attracting, recruiting, training and appraising talented personnel

· Establishtargets, KPI’s, schedules, policies and procedures

· Provide a twoway communication and nurture an ownership environment with emphasis inmotivation and teamwork

· Comply withall health and safety regulations

· Report onmanagement regarding sales results and productivity

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.

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:

• Plan and execute Asian/Chinese cuisine for central kitchen and banquet events
• Manage food production efficiently with strong cost and hygiene control
• Develop and update menus based on quality, seasonality, and availability
• Maintain and improve food quality, presentation, and kitchen standards
• Supervise kitchen staff and coordinate daily operations
• Ensure compliance with food safety and sanitation standards
• Support events, tastings, and other assigned duties
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Minimum 3 years of F&B experience, preferably in Halal banquet and catering settings
• Able to work on weekends and public holidays
• Basic computer skills; organized and self-motivated
• Strong communication, teamwork, and positive attitude

Whatsapp 91834574 for more information

Plan and prepare daily meals

Order, receive, and inspect food supplies; maintain accurate inventory records to prevent spoilage and wastage

Maintain high standards of hygiene

Supervise and train stewards or junior cooks.

Ensure galley equipment is properly maintained and safe.

Ability to work long hours in a physically demanding, often hot, environment. 

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.

• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Organizing all the work they do and maintaining the accounting records
• Reporting discrepancies they find within the accounts to their superiors
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
• To assist in taking orders from customers
• To assist in cashiering duties and responsibilities
• To ensure cleanliness of equipment and surroundings
• To Prepare Ice and Hot Beverages
• Any other duties assigned by supervisor/manager

Must be able to work independently and prepare the authentic Italian cuisines, like pizza, fresh pasta from draw ingredients.

To maintain the inventory of the kitchen need for day to day operations

To ensure that the food serve are in high quality and hygiene

To respond all time the cleanliness of the kitchen equipment.

Position: Italian Cuisine Chef

Location: Clementi area

Salary: negotiable depending on the experience

Job Responsibilities:

• Prepare authentic Italian dishes, including pizza, pasta, and other traditional specialties from fresh ingredients.

• Work independently and manage daily kitchen operations with minimum supervised.

• Maintain proper inventory levels for smooth day-to-day operations hence reduce the food wastage.

• Ensure all food served meets high standards of quality and hygiene

• Maintain cleanliness and proper functioning of all kitchen equipment at all times

.fully responsibilities of the profit and losses of the restaurant operations.

. Pleasures personality,honestly and integrity.

Requirements:

• Proven experience in Italian cuisine

• Able to work independently with minimal supervision

• Strong understanding of FNB operations and Prepare to face the challenges in the current situation FNB are facing in Singapore.

• Comprehensive knowledge of food safety standards and kitchen hygiene practices.