Total 6,204 F&B / Tourism / Hospitality job vacancies

Foragers Group is seeking an experienced Head Chef specialising in Italian cuisine to lead a kitchen within our portfolio. This is a rare opportunity to shape a new culinary identity from the ground up, working with a passionate team and premium ingredients to deliver an outstanding social and viby Italian dining experience in Singapore.

Key Responsibilities

• Lead and inspire a multicultural kitchen team, fostering a positive, collaborative, and high-performance environment.
• Execute a distinctive Italian menu that reflects authenticity, creativity, and seasonal integrity.
• Oversee daily kitchen operations, including production, plating standards, and service coordination.
• Train, mentor, and develop kitchen staff to ensure operational excellence and career growth.
• Manage food quality and consistency, maintaining uncompromising standards of presentation and taste.
• Collaborate with management on menu engineering, cost control, supplier relationships, and kitchen budgets.
• Ensure compliance with food safety, hygiene, and workplace safety regulations.

What We’re Looking For

• Proven experience as a Head Chef or Senior Sous Chef in an Italian or Mediterranean restaurant.
• Deep knowledge of authentic Italian flavors, ingredients, and regional cooking techniques.
• Strong leadership and communication skills; able to motivate and unite a diverse culinary team.
• A passion for mentoring, developing people, and fostering a strong kitchen culture.
• Strategic understanding of kitchen operations, inventory, and cost management.
• Creativity balanced with operational discipline and consistency.

The Head Chef is a vital part of the leadership team and is in charge of overseeing the overall direction and strategy of the restaurant's culinary offerings. In addition to taking a hands-on approach to effective resource coordination in the kitchen, he or she possesses the ability to inspire, motivate, and harness the team's culinary expertise and skills. The ability to think outside the box, the willingness to explore the unexplored territory, and the ability to set a good example for others.

Reporting to the General Manager, the Head Chef is expected to:

• Develop and uphold a cutting-edge culinary strategy that reflects a potential role to play in putting the plans into action quickly, profitably, and effectively.

• Develop, implement, and evaluate new menu options that are consistent with The Foreign Project brand concept to keep the menu exciting for all patrons and to encourage high levels of guest satisfaction and favorable reviews of the customers' culinary offerings.

• Keep up with new culinary innovations and is responsible for making decisions regarding the menu, including but not limited to, menu items, pricing, flavors, and cuisine characteristics, and presentation.

• Find ways to streamline and improve the current menu items and products. Develop a plan for the time and work required to implement new menu items, and give the regular leadership feedback to increase revenue and profit.

• Collaboration is required to ensure the smooth coordination and successful implementation of all cross-functional goals and deadlines.

• In charge of overseeing all kitchen operations and making sure that standards for food safety, hygiene, and food preparation are always upheld.

• Develop a comprehensive cost management strategy for market list products and daily inventories. To maximize profits while maintaining The Foreign Project's brand standards and/or customer expectations, ensure proper and efficient expense management and cost controls.

• Capable of engaging in confident interactions with the media and visitors to promote the brand, its ideas, and the food served at each individual restaurant.

• The development of the culinary team and The Foreign Project Group will be fueled by strong leadership, mentoring, and coaching.

ROLE OVERVIEW

The Senior Chef De Partie at Mandala Club is to assist the Head Chef and Sous Chef to achieve the highest standards of food production and delivery, contribute to the achievement of Gross Profit targets, maintain a safe and hygienic kitchen environment, work effectively with other colleagues, kitchen and other departments, and provide effective internal service.

KEY OBJECTIVES &DELIVERABLES

●      Supports the Management team with any paperwork required.

●      Ensures daily check lists are followed by the team and filed away according to company sops.

●      Ensures that all food production meets/exceeds standards.

●      Works effectively with all kitchen team to ensure a high level of service experience.

●      Follows cost control procedure to minimize wastage and spoilage of food products

●      Ensures knowledge of the product is maintained and communicated to all relevant personnel.

●      Supports the Sous Chef to implement new menu dishes.

●      Reports any maintenance issues to the Kitchen Management

●      Ensures strict adherence to food safety, sanitation and hygiene requirements and practices.

●      Follows and adheres to Company policies, processes, and procedures accordingly.

●      Is flexible and willing to help in the kitchen at busy times if required.

●      Attends training/meetings as and when required.

●      Performs Ad-hoc duties/projects assigned by Kitchen Management

We are opening a small Japanese eatery specialising in authentic and affordable Japanese cuisine. We are seeking an experienced and hands-on Japanese Chef to lead the kitchen setup, develop the menu and oversee daily kitchen operations. The successful candidate must have a proven track record in Japanese cuisine and be able to operate independently in a small kitchen environment.

Key Responsibilities

• Develop and propose a suitable Japanese menu concept for the eatery.
• Create and standardise recipes, including ingredient lists, preparation methods, portion control and costing.
• Conduct trial cooking and refine dishes prior to official launch.
• Prepare and cook Japanese dishes in accordance with established recipes and quality standards.
• Ensure consistency in taste, presentation and food quality.
• Manage daily kitchen operations including food preparation, cooking and plating.
• Monitor inventory levels, place orders and control food cost.
• Minimise wastage and ensure proper storage of ingredients.
• Maintain high standards of hygiene, cleanliness and food safety in compliance with Singapore regulations.
• Interact with customers where required, including explaining menu items and responding to feedback.
• Supervise and guide kitchen assistants where applicable.

Requirements

• Minimum 5 years of relevant experience preparing Japanese cuisine in a restaurant setting.
• Proven track record in Japanese menu development and recipe standardisation.
• Strong knowledge of Japanese ingredients, preparation techniques and presentation standards.
• Ability to work independently and set up kitchen processes from scratch.
• Familiar with food cost control and inventory management.
• Able to communicate effectively with customers and team members.
• WSQ Food Safety certification or equivalent preferred.

Working Hours and Conditions

• 6 days work week
• Required to work on weekends and Public Holidays
• One (1) rest day per week scheduled on a weekday
• Working hours based on operational requirements

Sales Manager

We are looking for a high-performing Sales Manager to help us meet our customer acquisition and revenue growth targets by keeping our company competitive and innovative. You will be responsible for maximizing our sales team potential, crafting sales plans and justifying those to plans to the upper management.

Sales Manager Responsibilities

• Achieve growth and hit sales targets by successfully managing the sales team

• Design and implement a strategic business plan that expands company’s customer base and ensure it’s strong presence

• Own recruiting, objectives setting, coaching and performance monitoring of sales representatives

• Build and promote strong, long-lasting customer relationships by partnering with them and understanding their needs

• Implementing new sales plans

• Present sales, revenue and expenses reports and realistic forecasts to the management team

• Identify emerging markets and market shifts while being fully aware of new products and competition status

• Identifying opportunities and strategies to increase sales.

• Perform any other duties assigned by the director.

Sales Manager Requirements and skills

• BS/MS degree in business administration or a related field

• Successful previous experience as a sales representative or sales manager, consistently meeting or exceeding targets

• Committed to continuous education through workshops, seminars and conferences

• Demonstrated ability to communicate, present and influence credibly and effectively at all levels of the organization

• Proven ability to drive the sales process from plan to close

• Strong business sense and industry expertise

• Excellent mentoring, coaching and people management skills Knowledge of data analysis and report writing.

• The ability to understand and follow company policies and procedures.

• The ability to work under pressure.

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

Supervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.

• Giving instructions or orders to subordinate employees.

• Ensuring that the work environment is safe, secure and healthy.

• Meeting deadlines.

• Approving work hours.

• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.

• Excellent communication skills.

• Eye for detail and accuracy.

• Reliable, with high integrity and strong work ethic.

• Ability to work as part of a team.

• Professional appearance and attitude.

• Computer literacy.

• Proactive organizational skills.

• High school diploma.

• Ability to keep a positive attitude in a fast-paced environment.

Job Description & Requirements

Job Summary

We are seeking a motivated and friendly Restaurant Manager to lead daily operations, enhance customer experience, and drive business growth through effective team management, creative menu development, and strategic marketing initiatives.

Responsibilities

• Develop and implement employee work schedules to optimize staffing and operational efficiency
• Manage procurement by ordering supplies and ingredients from suppliers to ensure inventory availability
• Process and reconcile supplier invoices to maintain accurate financial records
• Prepare and analyze daily sales and expense summaries to inform business decisions
• Foster a welcoming and positive atmosphere to build strong relationships with customers and staff
• Lead the creation of innovative and appealing menu items to attract and retain customers
• Execute social media and marketing campaigns to promote the restaurant and increase brand visibility

Preferred competencies and qualifications

• Experience in the food and beverage industry to support operational and customer service excellence
• Proficiency in using social media platforms for promotional activities
• Creative mindset with a passion for food and customer service

We are seeking a highly experienced and strategic Operations Manager to lead and oversee the day-to-day operations of Group. The ideal candidate will be responsible for driving operational efficiency, ensuring excellence in service and food quality, managing budgets, and leading a team to achieve business goals.

Key Responsibilities:

Operational

• Oversee daily restaurant operations, ensuring smooth service, food quality, and adherence to company standards.
• Develop and implement operational strategies to enhance efficiency, customer experience, and profitability across all restaurant outlets.
• Establish and maintain SOPs for service operations, as well as SFA compliance.
• Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards
• Manage and develop supplier relationships and to ensure consistent pricing and quality of purchases across the Group
• Regularly review customer feedback and market trends to improve offerings and service standards.
• Oversee new restaurant openings, expansion projects, and renovations.
• Identify and deal with issues which may cause cross cultural conflict or misunderstanding.

Sales and Performance

• Lead and manage restaurant managers and support teams to ensure consistent performance and growth.
• Monitor financial performance, including revenue, costs, labour, and inventory, to optimize profitability.
• Work closely with our marketing team to drive sales and customer engagement.
• Plan, develop and grow the food & beverage team through leadership, mentorship and coaching to fuel the growth of the team.

Key Requirements

• Minimum Bachelor’s degree in Hospitality, Business, or a related field (or equivalent experience).
• Minimum of 5-7 years of experience in restaurant operations, with at least 3 years in a senior leadership role.
• Proven ability to manage multiple restaurant locations and concepts successfully.
• Strong experience in budgeting, P&L management, and cost control.
• Excellent leadership, communication, and problem-solving skills.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Experience in working with premium and high-volume restaurant concepts preferred.
• Deep understanding of F&B industry trends, customer preferences, and operational best practices.
• Ability to thrive in a fast-paced, dynamic environment and drive continuous improvement.

What We Offer:

• Competitive salary and performance-based bonuses.
• Opportunities for career growth within a fast-expanding restaurant group.
• A dynamic and collaborative work culture.
• Staff dining privileges

If you are a results-driven operations leader passionate about the restaurant industry, we would love to hear from you. Apply now and be part of our exciting growth journey!

Job scopes:

· Ensure the smooth daily operation of the banquet department as well as all banquet bar services

· Meet clients for specific rooms and functions

· Responsible for daily operation by managing on the floor

· Review all banquet event orders to ensure proper set-ups are in place and correct

· Responsible for critically assessing procedures, policies, and methods of operation and alter them where necessary

· Responsible for the financial success of the department by monitoring productivity, revenues and costs

· Ensure all financial reporting is maintained and accurate (billing, payroll, etc.)

· Responsible for building relationships with the Conference Services Department to ensure that a common vision in direction is shared and our customer's expectations are exceeded.

· Responsible for building relationships with other Food & Beverage departments to ensure that all resources are being equally shared and that the entire division operates as a team

· Responsible for ensuring that all equipment, fixtures, and furniture of the department are kept in good supply and in the best repair possible

· Maintain and ensure that all function information is kept up to date with respect to all changes and/or revisions

· Participate in the budgeting process of the department by establishing clear and precise priorities for operational expenditures

· Actively develop and maintain a safety culture within the department and ensure departmental adherence to and awareness of workplace safety standards

· Contribute to a positive work environment and ensure all concerns are communicated to Banquet Management in timely fashion

· Coach and train the Banquet leadership team in all aspects of the department, monitoring their development and providing critical feedback and performance reviews

Requirements:

· Minimum 3 years in banquet operations management

· Experience in a high volume, quality focused establishment is preferred

· Attention to cleanliness and safety

Company Overview

GUILIN GARDEN RESTAURANT PTE. LTD.

Job Summary

You will partner with hiring managers to identify staffing needs and lead HR initiatives including policy implementation, compensation management, employee relations, welfare, HRIS, and training coordination to support organizational growth.

Responsibilities

• Collaborate with hiring managers to define hiring needs, candidate profiles, and job requirements to support effective recruitment
• Implement and monitor HR policies to maintain compliance and relevance across the organization
• Manage compensation and benefits administration to ensure competitive and fair employee remuneration
• Oversee employee relations and welfare programs to foster a positive and supportive work environment
• Administer HR Information Systems (HRIS) to maintain accurate employee data and streamline HR processes
• Source, coordinate, and arrange training programs to enhance employee skills and development
• Assist in formulating HR policies and design programs that support HR management and development objectives
• Perform additional HR duties as assigned by management to meet organizational needs

PREFERABLE THE CANDIDATES WORKED AT F&B COMPANY BEFORE.

Job Summary

The Wedding Planner leads the planning and execution of event logistics and client engagements, ensuring seamless delivery from initial concept through on-site coordination to post-event follow-up. This role drives client satisfaction and revenue growth through strategic event management and suggestive selling.

Responsibilities

• Plan and arrange comprehensive event logistics, including complex decorations, to align with client objectives for meetings, dinners, and other functions
• Book and coordinate facilities for upcoming events, ensuring availability and suitability for event requirements
• Collaborate with clients to understand and translate their event vision into actionable plans
• Provide administrative support to the events department, maintaining accurate records and documentation
• Conduct thorough on-site coordination and inspections before, during, and after events to ensure quality and compliance
• Create and deliver Banquet Event Orders promptly to guide event execution
• Apply suggestive selling techniques during client interactions to enhance event profitability
• Manage multiple tasks efficiently in a fast-paced environment while maintaining situational awareness of the property
• Serve as the primary point of contact for clients, responding promptly to queries and requests via phone and email
• Address guest concerns professionally to uphold service standards
• Issue sales proposals that align with client needs and organizational goals
• Demonstrate effective communication and interpersonal skills to foster teamwork and positive workplace relations
• Adhere strictly to food and beverage safety and hygiene policies to ensure compliance and guest safety
• Utilize basic computer applications and essential online functions to support event operations
• Maintain a professional image and emotional competence to represent the organization positively
• Deliver exceptional service by anticipating client needs and going the extra mile
• Collaborate effectively within a team to achieve event and organizational objectives
• Exhibit the service vision through consistent sales services, including upselling and suggestive selling methods

Sales Executive Recruitment

We are seeking 2 experienced Sales Executive to join our team.

Responsibilities

• Develop and maintain client relationships
• Identify new business opportunities and expand market reach
• Achieve and exceed sales targets through proactive engagement

Requirements

• Minimum 3 years of sales experience
• Background in hotel, marketing, IT systems, or event planning sales preferred
• Strong communication and negotiation skills
• Candidates with entrepreneur, distributor, or consumer client networks will be prioritized

What We Offer

• A professional and collaborative working environment.
• Opportunities for career development and advancement.
• Competitive remuneration package

Compensation& Benefits

• Probation period (3–6 months): Base salary SGD$3,000+ high commission
• After probation: Base salary SGD$3,300 + high commission
• Attractive commission structure with significant earning potential

·       Potential monthly earnings: $5,000–$10,000+

·       Supportive team environment

Additional Benefits (After Probation)

• Full Attendance Bonus
• Annual Leave: 14 days
• Medical Leave: 10 days
• Dental Subsidy: $150–$300 per year
• Education Materials and expenses: $300 - $500 per year     

Location: Singapore

Employment Type: Full-time

Interested candidates are invited to submit their resume for consideration. Only shortlisted applicants will be contacted

• Location: near to One North MRT
• Working Hours: Monday to Friday, 9am to 6pm
• Basic Salary $2800, upon confirmation $3000 with sales comms

Key Responsibilities:

• Manage inbound and outbound sales inquiries and order via phone, whatsapp, email, and messaging platforms (Ig and facebook)
• Build and maintain relationships with corporate clients and solve their order issues
• Promote bakery products, seasonal offerings, and customized solutions to customers
• Prepare and follow up on quotations, proposals, and orders
• Cor-ordinate school pantry orders and pop up events
• Coordinate closely with production and delivery teams to ensure timely fulfillment
• Achieve monthly sales targets and KPIs
• Support operations including packing for bulk order to ensure order fulfilment
• Any other task or project as assigned by Management

What it Takes:

• At least 1 year of experience in inside sales, customer service, or F&B industry preferred
• Strong communication and interpersonal skills
• Customer-focused with a proactive sales mindset
• Ability to multitask and work in a fast-paced environment
• Familiar with handling corporate clients and bulk orders
• Basic understanding of digital sales channels (e.g., WhatsApp Business, social media inquiries)
• Preferably with Food and hygiene certificate

Interested Applicants, please submit a copy of your updated resume (in MS Word Format) and send to sarah@talentsatwork.sg

Sarah

Reg No: R2198293

EA Licence No: 21C0501

*We regret to inform that only shortlisted candidate will be notified. Thank you.

- Prepare ingredients, including chopping and washing vegetables.
-Maintain a clean and hygienic kitchen,
-paying attention to cleaning hard-to-reach areas.
-Good Attitude to work as a team in the kitchen
-Leading, training, and motivating kitchen staff, scheduling shifts
-Ordering supplies, managing inventory, managing budgets, and calculating food costs to ensure profitability.

Company Overview

GUILIN GARDEN RESTAURANT PTE. LTD. operates in the F&B industry, managing multiple outlets with a focus on quality and efficient business operations.

Job Summary

We are seeking an experienced Office Manager to lead HQ office operations for a group of about 20 F&B outlets, managing payroll, work permits, HR administration, and supporting overall business functions.

Responsibilities

• Manage payroll processing to ensure accurate and timely salary disbursements across all outlets
• Oversee work permit application processes to maintain compliance with regulatory requirements
• Administer general HR functions including employee records and documentation management
• Utilize accounting systems to support payroll and financial record accuracy
• Coordinate daily HQ office operations to maintain smooth workflow and support business activities
• Collaborate with outlet teams to align HQ support with operational needs and business goals