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

The Executive Assistant Manager - Food & Beverage is responsible for the overall leadership, strategic direction, and operational performance of all Food & Beverage operations within the hotel and beach club. This role acts as the Head of Food & Beverage, driving revenue, ensuring exceptional guest experiences, and maintaining the highest standards in a high-energy, lifestyle-driven beachfront environment. 

Key Responsibilities

• Oversee all F&B outlets, including restaurants, bars, and beach club operations
• Drive revenue growth and manage costs to achieve profitability targets
• Ensure outstanding guest experience and service standards
• Lead and develop the F&B team to deliver high performance
• Manage daily operations, events, and entertainment programs
• Monitor market trends and continuously enhance F&B offerings

Job Description

• Industry/ Organization Type: Manufacturing (Food Ingredients)
• Position Title: Sales Manager (Export) / Regional Sales Manager 
• Working Location: Tai Seng (Walking Distance from MRT)
• Working Hours: 5 days (8.30 AM – 5 PM)
• Salary Package: Basic Salary up to $7,500 + AWS + Variable Bonus
• Duration: Permanent Role

Key Responsibilities

• New sales generation and maintenance of current sales through proactive promotion of new items, development of new customers, customer relationship building, and keeping abreast with competition and developments in the market.
• Develop product knowledge and selling proposition for products.
• Develop, control, and direct the sales strategy in the designated region for profitable sales growth.
• Plan, develop, coordinate, and execute sales policies and programs.
• Manage the activities of the appointed distributors in the region to ensure they are focused on expanding the customer base and seeing to customers' needs by providing quality service.
• Provide strategic input in the planning process, as well as information on markets, trends, competitors and opportunities.
• Achieve sales targets.
• Conduct internal coordination with Customer Service and Technical teams to support our customers and distributors in the region.
• Organize meetings, product trials and demos.
• Any other ad-hoc duties as required.

APPLY NOW!!!

• Degree/Diploma in Food Science or related discipline
• Minimum 5 years of experience as a Sales Manager/Key Accounts Manager or related
• Candidates with experience dealing with overseas distributors/customers in the Asia/Southeast Asia region have an added advantage
• Knowledge of Meat Processing and QSR Markets are preferred

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #65757 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it’s likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Description
The Head Chef (Omakase Sushi) is responsible for leading the overall culinary direction and kitchen operations, ensuring exceptional omakase dining experiences and consistent food quality.
This role combines hands-on food preparation with leadership responsibilities, including menu development, team management, cost control, and maintaining the highest standards of food safety and service excellence.

Key Responsibilities

• Lead, manage, and oversee all kitchen operations, ensuring smooth and efficient service flow
• Design, plan, and execute seasonal omakase menus based on ingredient availability, market trends, and brand positioning
• Maintain the highest standards in sushi, sashimi, and Japanese cuisine preparation, presentation, and consistency
• Perform and supervise fish butchery, slicing, portioning, and plating with precision and craftsmanship
• Manage and train kitchen team members, including junior chefs and kitchen staff, ensuring skill development and performance standards
• Oversee inventory management, food costing, and procurement to optimize cost efficiency and minimize wastage
• Ensure strict compliance with food safety, hygiene, and workplace safety regulations
• Build strong relationships with suppliers to source premium and seasonal ingredients
• Engage with guests at the sushi counter, delivering a refined and personalized omakase dining experience
• Monitor kitchen performance, implement improvements, and uphold brand and operational standards
• Collaborate with management on business strategy, new outlet openings, and concept development

Requirements

• Minimum 8–10 years of relevant experience in Japanese cuisine, with strong expertise in omakase or sushi counter service
• Proven experience in a leadership role such as Head Chef, Sous Chef, or Senior Sushi Chef
• Strong knowledge of fish handling, knife skills, and traditional Japanese culinary techniques
• Experience in menu development, food costing, and kitchen operations management
• Leadership skills with the ability to train, motivate, and manage a team
• Strong sense of quality control, attention to detail, and consistency
• Good communication and interpersonal skills, with the ability to interact confidently with guests
• Knowledge of sake and beverage pairing is highly preferred
• Ability to work in a fast-paced, high-standard dining environment

Job Description & Requirements

Roles & Responsibilities

• Complete tasks assigned by the Manager accurately and efficiently.
• Responsible for opening and closing.
• Ensure smooth daily operations with compliance to hygiene and safety standards.
• Manage duties such as stock take, administration and training.
• Assist in handling cash flow and cashier.
• Serving food and beverage with pleasant and efficient service to customers.
• Suggest and recommend menu choice to customers.

Requirements:

• Preferably with F&B experience.
• Take pride in customer service and able to perform in a team.
• Able to lead, manage and motivate the team.
• Willingness to work in a fast pace environment, weekend and public holiday.
• Able to work 6 working days per week.
• Customer service oriented and able to communicate with all level.

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

Job Responsibilities:

Maintenance Operations & Equipment Reliability

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

Utilities & Plant Infrastructure

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

Preventive & Predictive Maintenance

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

Team Leadership & Resource Planning

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

Projects & Continuous Improvement

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

Safety, Quality & Compliance

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

Requirements

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

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

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

We regret that only shortlisted candidates will be contacted.

NG DIAUM YEE (R2198031)

EA Recruitment Pte Ltd

EA License No: 21C0492

Jigger & Pony Group is a leading hospitality company that owns and operates restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of six cocktail bars and two restaurants.

Cocktail Bars

• Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025)
• Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classics
• Live Twice – Cocktail bar inspired by mid-century modern Japan
• Pop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business District
• Cosmo Pony - Convivial bar with a cosmopolitan soul in Jakarta
• BOP - Korean cocktail dining bar in Tanjong Pagar

Restaurants:

• Humpback – oyster bar and seafood bistro with a focused wine & cocktail list
• Caffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront

We are seeking for a candidate with great leadership qualities and experience to join our team as Assistant Hospitality Manager at Jigger & Pony.

Job Description

• Work closely with Operations Manager to support day-to-day operations of the bar
• Set-up and maintain a neat, polished venue
• Deliver convivial hospitality to all our guests
• Ensure internal quality standards and procedures are being understood and practiced
• Drive continuous improvements to achieve operational excellence
• Conduct trainings such as OJTs, orientation and service standards as development for each team member
• Support outlet manager with administrative matters, such as rostering, leave administration for team, purchasing and inventory management.
• Drive the culture of the Group and ensure that team members apply the Group’s core values

Job Requirements

• Minimum 3 years of F&B experience, with at least 1 years in management
• Experience in cocktail bar settings in Singapore
• Passion for hospitality and high standard of service
• Passion for people - guests, team members, peers and Group
• Team player and friendly personality

A World Of Opportunities AwaitsCompany Name: Dusit Thani Laguna Singapore

Job Title: Senior Sales Manager

JOB RESPONSIBILITIES

• Assist the Director of Commercial in establishing a sales plan and budget to reflect the company’s and the hotel’s goals and objectives.
• Maintains and upgrades communication networks to ensure that the hotel has a competitive advantage in information and sales leads.
• Conducts market analysis and devises strategies for generating new business.
• Analyses the sales results and recommends ways to improve sales.
• Furnishes monthly sales reports on a timely basis.
• Achieves budgeted room night quotas and average rates set out in the yearly business plan for the hotel.
• Manage assigned portfolio, establish sales goals and strategies, handle sales activities, inquiries, site inspections, entertainment and negotiation to convert leads into definite business
• Maintain valid call objectives and relevant action plans for each key account/key prospect and ensure all follow-up is done in a timely manner.
• To establish and maintain rapport with clients to encourage repeat business.
• Draft proposals & conduct meetings with clients.
• Communicating client requirements in a timely and accurate manner to all internal departments as required ensures the delivery of superior guest service.
• Maintain files, current trace dates, accurate history and all relevant booking activity.
• Participate in daily and/or weekly Sales meetings as assigned.
• Builds and strengthens relationships with existing (Dusit Gold & Golf Members) and new customers to enable future bookings.
• Develop relationships within the community to strengthen and expand the customer base for sales opportunities.
• Able to generate various reports from Travelclick to Opera to track FITs, Groups & Events.
• Maintain up-to-date activity and room night production of each account for rooms and events.
• Performs other duties as assigned

JOB REQUIREMENTS

• Minimum education of Bachelor degree in Business Administration, Marketing, Hotel Management or relevant discipline.
• Minimum of 3 years room sales experience in the hospitality industry.
• Have excellent communication skills in written and spoken English.
• Have a positive attitude toward challenges and the drive to excel.
• Possesses professional disposition with excellent communication and interpersonal skills

BENEFITS

• Company Transport Pick-up/Drop-off Provided
• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical
• Employee Room Rate Globally, Learning & Development Opportunities, Staff Recognition Award

Job Description

1. Responsible for the overall operation and management of the restaurant to ensure smooth daily operations;

2.Understand the unique flavors and cooking techniques of Sichuan cuisine, able to oversee the maintenance of dish quality and authenticity.

3.need to be familiar with Sichuan cuisine

4.Learn how to source Sichuan cuisine ingredients

5.Can manage Sichuan cuisine chefs

6. Develop and execute restaurant business plans to enhance performance;

7.ensure food safety and hygiene;

8. Be responsible for staff recruitment, training, performance evaluation, and team building;

9. Maintain good communication with customers to enhance customer satisfaction;

10.Preparing financial reports, including profit and loss statements, to assess the restaurant's financial performance.

11.Setting and monitoring budgets, including food and beverage costs, labor costs, and overhead expenses.

Tracking daily sales and expenses.

12. Complete other tasks assigned by superiors.

Requirements

· Familiar with restaurant operation procedures and possess strong organizational, coordination, and communication skills;

· Passion for the catering industry and a keen interest in Sichuan cuisine ;

· Possess good team spirit and the ability to handle a certain level of work pressure.

· Proficient in Sichuan cuisine and have previous work experience in a Sichuan restaurant;

· Able to work weekend and public holiday.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Position Summary: As a Restaurant Manager for our Chinese restaurant, you will be responsible for overseeing all aspects of restaurant operations, ensuring the highest level of customer satisfaction, and managing a team of staff members. This role requires a commitment to working on weekends and public holidays to maintain smooth restaurant operations during peak periods.

Key Responsibilities:

1. Operational Management:

· Ensure the smooth day-to-day operations of the restaurant.

· Oversee staff scheduling, including weekend and public holiday shifts.

· Monitor and maintain high standards of food quality, service, and cleanliness.

· Manage inventory levels and order supplies as needed.

2. Customer Service:

· Provide excellent customer service and ensure a positive dining experience for all guests.

· Address customer feedback and concerns promptly and professionally.

· Train and supervise staff to deliver outstanding service.

3. Staff Management:

· Recruit, train, and develop restaurant staff, including servers, kitchen staff, and support staff.

· Conduct regular performance evaluations and provide coaching and feedback.

· Create and maintain a positive and motivated work environment.

4. Financial Management:

· Monitor and manage restaurant expenses, including labor and food costs.

· Prepare and manage budgets, financial reports, and forecasts.

· Implement strategies to increase revenue and profitability.

5. Menu and Quality Control:

· Collaborate with the chef to develop and update the restaurant's menu.

· Ensure consistency in food quality, presentation, and portion sizes.

· Conduct regular quality checks and address any issues promptly.

6. Health and Safety:

· Ensure compliance with all health and safety regulations and food safety standards.

· Conduct regular inspections to maintain a safe and clean dining environment.

· Train staff on safety protocols.

7. Marketing and Promotion:

· Develop and execute marketing strategies to attract and retain customers.

· Plan and organize special events, promotions, and marketing initiatives.

· Engage with the local community to build the restaurant's reputation.

8. Administrative Tasks:

· Handle administrative duties, including payroll processing, record-keeping, and reporting.

· Manage reservations, customer inquiries, and booking arrangements.

· Maintain accurate records of sales and expenses.

Qualifications:

· Proven experience as a Restaurant Manager, preferably in a Chinese restaurant or a similar dining establishment.

· Strong leadership and interpersonal skills.

· Excellent problem-solving abilities and the ability to handle challenging situations calmly and professionally.

· Familiarity with restaurant management software and financial tools.

· A passion for delivering exceptional customer service.

· Flexibility to work on weekends and public holidays as needed to support restaurant operations.

EA License ID :18C9520

EA Registration ID :R1765753

Oversee daily restaurant operations to drive customer satisfaction and financial performance while leading and developing staff to achieve operational excellence.

Responsibilities

• Lead and coordinate restaurant staff to deliver exceptional customer service and operational efficiency
• Implement and monitor compliance with food safety and health regulations to ensure a safe dining environment
• Manage budgeting processes, control costs, and optimize resource allocation to maintain financial targets
• Develop and execute staff schedules to maximize productivity and meet business demands
• Evaluate staff performance regularly and provide coaching to enhance team capabilities and service quality
• Resolve operational challenges proactively to maintain smooth restaurant functioning and customer satisfaction

Preferred competencies and qualifications

• Diploma or degree in Hospitality Management or related field
• 5+ years of experience in restaurant or food service management
• Knowledge of food safety and health regulations
• Strong leadership, organizational, and communication skills
• Ability to manage budgets, schedules, and staff performance

Our company is seeking an experienced food production manager to oversee our food production operations. The ideal candidate will have extensive experience in managing staff, overseeing production processes, and ensuring the highest standards of food safety and quality.

Be sure to list the daily tasks, such as supervising production, managing inventory, and overseeing quality control, and other key duties. You will oversee delivery and development of the food offer and services, both in the restaurants and hospitality services supporting commercial initiatives, innovation, and team development.

Duties and Responsibilities

• Develop, implement, and maintain production schedules and processes to ensure optimum productivity and efficiency

• Hire, train, and manage production staff, including setting and monitoring performance goals

• Collaborate with sales and marketing teams to develop and implement product launches

• Create and maintain inventory records and manage raw material inventory levels

• Ensure compliance with all food safety regulations and industry standards, including HACCP

• Identify and address production issues and area(s) for improvement

• Monitor and maintain equipment and machinery in production facilities

• Prepare production reports and communicate with upper management regarding production goals and results

• To ensure the prompt and efficient preparation and service in all food areas to the company’s standard and to the customers’s satisfaction.

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

• Ability to work effectively as part of a team

Company Overview

Prime Victory Pte Ltd operates two F&B outlets—Charlie’s Restaurant & Bar and Charlie’s Paradiso—located in Singapore’s CBD and riverside, offering a lively, diverse dining experience in a dynamic, fast-paced environment.

Job Summary

Lead and manage daily restaurant operations to deliver exceptional guest experiences in a fast-paced dining environment. Drive team performance, ensure compliance with food safety standards, and optimize operational efficiency.

Responsibilities

• Oversee daily restaurant operations to ensure smooth service delivery and maintain high-quality standards
• Lead, train, and motivate front-of-house staff to enhance team performance and guest satisfaction
• Manage staff scheduling, inventory control, and cost management to optimize operational efficiency
• Ensure compliance with Singapore food safety and hygiene regulations to maintain a safe dining environment
• Address and resolve customer feedback professionally to uphold service excellence

Preferred competencies and qualifications

• Relevant certifications such as Food Hygiene certification preferred
• Ability to work shifts, weekends, and public holidays

Other Information

Benefits

• Competitive salary package commensurate with experience
• Staff meals and performance incentives
• Career growth opportunities within the company
• Supportive and dynamic work environment

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Job Summary

Supports the Head Chef by overseeing kitchen staff, planning menus, ensuring food quality, supervising daily cooking operations, training junior staff, and leading the kitchen in the Head Chef’s absence.

Responsibilities

• Oversee kitchen staff to maintain efficient and effective food preparation and service
• Plan menus that meet quality standards and customer expectations
• Ensure consistent food quality by monitoring cooking processes and final dishes
• Supervise daily cooking operations to maintain smooth kitchen workflow
• Train junior staff to develop their culinary skills and operational knowledge
• Lead kitchen operations in the absence of the Head Chef to ensure continuity

Job Summary

We are seeking a dedicated and experienced Restaurant Manager to lead daily outlet operations, ensuring exceptional guest service and high-quality food delivery. You will drive team performance, maintain operational excellence, and uphold compliance with food safety standards.

Responsibilities

• Lead recruitment, training, and supervision of front-of-house staff including servers, cashiers, and hosts to build a motivated and high-performing team
• Engage directly with guests to ensure satisfaction and resolve complaints professionally, enhancing the overall customer experience
• Develop and manage staff rosters to optimize coverage and operational efficiency during all shifts
• Oversee inventory management to maintain adequate stock levels and minimize waste
• Conduct daily cash reporting with accuracy to support financial accountability
• Enforce cleanliness and quality control standards in the dining area to meet brand expectations
• Implement and monitor compliance with food hygiene and safety regulations to ensure a safe environment for guests and staff

Preferred competencies and qualifications

• Previous supervisory or management experience within the food and beverage industry
• Effective communication skills demonstrated through clear interaction with staff and customers
• Proven ability to multitask and solve problems efficiently in a fast-paced environment
• Flexibility to work on weekends and public holidays
• Positive, proactive attitude demonstrated by willingness to support team needs

Job Description
The Assistant Head Chef (Omakase Sushi) supports the Head Chef in overseeing daily kitchen operations and ensuring exceptional omakase dining experiences with consistent food quality.
This role combines hands-on food preparation with supervisory responsibilities, including assisting in menu execution, team coordination, cost control, and maintaining high standards of food safety and service excellence.

Key Responsibilities

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

Requirements

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