Total 6,021 F&B / Tourism / Hospitality job vacancies

The F&B Sales Associate is responsible for proactively sourcing newbusiness for the Dandy Collection by building relationships with corporateclients, event planners, social organisers, embassies, lifestyle communities,and office clusters to drive events, large group bookings, private dining, andcorporate bookings across all venues.

This is a performance-driven role with a commission-based structure anda basic fixed base component. Success in this role depends on the ability toidentify new business opportunities and convert connections into confirmedevents, large group bookings, and long-term corporate dining relationships.

The ideal candidate is entrepreneurial, persuasive, highly self-motivated, and comfortable working independently with a strong focus on results.

This position involves a basic monthly remuneration with a higher KPI structure from turning leads into confirmed clients and sales, and reports to a Sales Manager.

Key Responsibilities, include:

• New Business Outreach & Prospecting
• Relationship Management
• Events, Large Group & Corporate Booking Sales
• Market Networking & Visibility
• Sales Reporting & Performance Tracking

Experience Requirements

• Minimum 2 years’ experience in outbound F&B sales, hospitality sales, or event sales with a strong track record in securing events, large group bookings, and corporate accounts
• Proven experience in F&B group or multi-venue environment, with demonstrated success in events, large group, and corporate booking sales
• Possession of an existing network spanning corporates, event planners, and social organisers, is a plus.

Success in This Role Looks Like:

• Building a strong pipeline of new corporate, events, and large group opportunities within the first 30–60 days
• Converting new contacts into confirmed events, large group bookings, and corporate dining consistently
• Increasing weekday utilization across multiple Dandy Collection venues
• Generating repeat events, large group, and corporate dining revenue from newly acquired clients
• Driving advance bookings for key festive periods, corporate end-of-year events, and high-demand calendar moments through proactive outreach

Liberte HR is partnered with an established multi-site retail and F&B business in Singapore to appoint a Manager, Leasing & Projects. This is a broad, hands-on role supporting both portfolio expansion and existing site management, sitting across site acquisition, lease negotiations, renewals, store development, asset upkeep, and facilities management.

You will work closely with senior stakeholders locally and take ownership of both new and existing sites, while helping ensure the portfolio remains commercially strong, operationally sound, and well maintained.

The Role:

• Identify, assess, and secure suitable locations for new retail and F&B outlets
• Prepare analysis and financial projections of suggested sites to Company's senior management
• Lead lease negotiations, renewals, terminations, and relocations where required
• Build and maintain strong relationships with landlords, mall operators, and developers
• Track lease and licence timelines to ensure timely renewals and compliance
• Oversee store design, fit-out, renovation, and project delivery across the portfolio
• Manage maintenance, repairs, inspections, and day-to-day facilities matters
• Ensure outlets remain compliant with relevant health, safety, and environmental standards

Requirements:

• Minimum of 5 years of relevant experience in leasing and project management in the Singapore market
• Tenant side leasing experience is valued but not an exclusion criteria
• Strong understanding of lease agreements, landlord negotiations, and site evaluation
• Experience overseeing renovations, fit-outs, maintenance, and facilities operations
• Confident stakeholder manager with the ability to work across multiple projects at once
• Hands-on, commercially minded, and comfortable operating in a fast-paced environment
• Full working rights in Singapore

Warehouse & Operations Director

15 years of experience in Food Service, culinary industry, FMCG, Coldroom or Food Manufacturing Industry

Role Overview

We are seeking a dynamic and hands-on Operations Director to lead and drive operational excellence across our Singapore operations. This role requires a strong leader who takes ownership, builds high-performing teams, and ensures seamless operational execution.

The successful candidate will be deeply involved in daily operations, guiding teams, resolving operational challenges on the ground, and setting clear standards for performance, accountability, and workplace safety.

Key Responsibilities

Operational Leadership

• Lead and actively oversee day-to-day operations to ensure timely, efficient, and high-quality delivery of goods and services

• Take full ownership and accountability for operational outcomes, service levels, and team performance

• Manage and optimise end-to-end supply chain and logistics operations

• Identify operational gaps and implement improvements to enhance productivity and efficiency

Performance & Process Optimisation

• Analyse operational data and KPIs to drive continuous improvement and informed decision-making

• Develop, manage, and monitor operational budgets, balancing cost efficiency with service quality

• Implement process improvements to enhance operational effectiveness and scalability

Team Leadership & Development

• Build, mentor, and develop a strong operations team while fostering collaboration and accountability

• Continuously elevate team capability and performance through coaching, training, and clear expectations

• Promote a high-performance culture focused on operational excellence

Safety & Customer Excellence

• Champion workplace safety by ensuring compliance with safety regulations and best practices

• Foster a customer-centric culture that consistently delivers high service standards

Requirements

• Minimum 15 years of relevant experience in one or more of the following industries:

  • Food Service

  • Culinary

  • FMCG

  • Cold Chain / Cold-room

  • Food Manufacturing

• Strong experience in operations management, supply chain, and operational improvement

• Hands-on leader who is comfortable working closely with operations teams on the ground

• Proven experience in warehouse management within the relevant industries listed above

• Demonstrated experience in people leadership, mentoring, and team development

• Experience working as part of a management team, contributing both strategically and operationally

• Solid experience in budgeting, financial planning, and cost optimisation

• Strong problem-solving ability, adaptability, and results-oriented mindset

• Experience in the food service or culinary industry

• Proficiency in operational systems and software tools is a plus

Additional Information

• Salary: Up to SGD 12,000 basic + $100 mobile allowance + AWS + Variable Bonus

• Working Hours: Monday to Friday, 8:30 AM – 5:30 PM

• Candidate must be comfortable with hands-on operations

Job Details:

• 5 working days; fair rotational shift include weekends & PH
• 3 shift patterns (dependent on locations):
  A shift: 7.30am to 5pm
  B shift: 1 to 10.30pm
  C shift: 10pm to 7.30am
• Location: Central Region

Responsibilities:

• Supervise all Front Office sections and other hotel operational departments.
• Manage reception, cashier, telephone, reservation, and baggage services within the Front Office. Monitor junior staff's behavior and performance for a positive guest experience.
• Handle security-related tasks, such as directing guests in case of incidents and addressing undesirable behavior or individuals in coordination with security.
• Optimize room usage to increase revenue by closely monitoring room inventory.
• Ensure guests receive prompt, courteous service and manage guest check-in/check-out processes.
• Maintain an appropriate cash float and authorize rate changes, paid-outs, cash advances, and check acceptance following established procedures and credit policies.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Chan He Guang | EA Personnel No.: R23117560

Job Info:

• Basic up to $3300; With good benefits
• 5 Days, Fair Rotational shifts include Weekends & PH
• 3 shift patterns (dependent on locations):
  A shift: 7.30 am to 5 pm
  B shift: 1 pm to 10.30 pm
  C shift: 10pm to 7.30am
• Location: Downtown Area; Central Region

Key Responsibilities:

• Collaborate closely with the Assistant Manager to provide courteous, timely service to all hotel guests.
• Respond promptly and tactfully to guest complaints, requests, and inquiries.
• Identify and understand guest preferences to ensure services align with their expectations.
• Stay well-informed about hotel facilities, ongoing functions, and local tourist information.
• Maintain professional, courteous relationships with all hotel staff and ensure clear, effective communication.
• Carry out any additional duties assigned by supervisors with diligence and professionalism.

Please submit your updated resume by using the APPLY NOW BUTTON.

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

We regret to inform you that only shortlisted candidates would be notified.

We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280

Chan He Guang | EA Personnel No.: R23117560

Job Title: F&B EXECUTIVE
Location: Chinatown
Working Hours: 6-day work week (52 hours)
Salary: $2800 - $4000

Job Responsibilities:
* Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
* Supervise store operations, cash control, and shift management
* Manage a high-performance team and develop their talents
* Drive recruitment, training, and marketing campaigns

Requirements:
* No Experience required
* Good communication and leadership skills
* Determined and capable to work under pressure in a fast-paced environment
* Diligent team player passionate about F&B operation

Job Description

• Manage all aspects of recruitment, including reviewing job descriptions, posting job advertisement, sourcing, screening, scheduling interviews, conducting interviews to offering and onboarding of new hires
• Liaise with respective department and hiring managers to determine hiring needs
• Rationalise all recruitment channels in terms of rates, services, terms & conditions
• Apply work passes and liaise with MOM on work pass related issues
• Prepare LOA and file new hire documents
• Build rapport with schools and manage internship, traineeship and scholarship
• Analyse HR related data and salary benchmarking
• Assist with any special projects and perform other duties as assigned

Job Requirements

• Bachelor’s Degree/Diploma in human resource management or other related disciplines
• Experience in recruitment in-house / agencies setting to handle high volume of candidates
• Good interpersonal and communication skills to handle all levels of staff
• Resourceful, highly initiative with ability to work independently

To submit your application, please apply online apply@rn-care.com or call +(65) 6514 9838 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd
EA License No: 17C8900

Role:
Cleaner / Kitchen Helper (Island wide // Up to $2400)

• Singapore Based (Punggol / Bartley / Dawson)

• 44 hour per week

• Preferably related working experience

• Salary: Basic $1500 - $1800 + allowances + AWS + Performance Bonus

• Career Progression Opportunities

Responsibilities:

Cleaner

• To sweep and mop floors daily.

• Vacuum classroom floor, mop classroom floor with disinfectant, clean and wash classroom tables, chairs and school equipment and devices.

• Ensure toilets and hand wash basins throughout the centre are stocked toilet paper and hand soap.

• To empty all waste, rubbish and recyclables in the appropriate disposal area.

• Perform any other duties assigned by your superiors.

Kitchen helper

• Cleaning and washing all used service / kitchen tools, equipment and workstations

• Maintain cleanliness & food hygiene standards ⁠

• Basic Knife Skills

• ⁠Able to stand long hours

• ⁠Able to read so can assist in stock taking, stock receiving and dispatching

• ⁠Able to handle day to day kitchen operation ie (Cooking, marination, cutting, packing, stock taking, cleaning)

✅ Wee Yuan Huan

✅ Reg No: R21100383

✅ The Supreme HR Advisory Pte Ltd

✅ EA No: 14C7279

Payroll Assistant

Fei Siong Group – Singapore

Fei Siong Group, one of Singapore’s leading F&B companies with multiple brands across the island, is looking for a Payroll Assistant/ Executive to support our HR & Payroll operations. This role is ideal for individuals who are meticulous, organised, and eager to grow their career in HR and payroll administration.

About the Role

You will support the Payroll team in ensuring timely and accurate payroll processing for our multi-brand workforce. This position works closely with the HR team and various business stakeholders to ensure smooth HR and payroll operations.

Key Responsibilities

• Assist in the preparation of monthly payroll data (e.g., attendance, OT, allowances, claims).

• Verify staff attendance records, staff movement data, and payroll inputs for accuracy.

• Support submission of statutory contributions (CPF, SHG Funds, SDL) and monthly payroll-related reports.

• Maintain proper documentation, employee records, and filing of payroll documents.

• Provide support for onboarding, confirmation, and exit payroll administration.

• Assist in preparing payroll reconciliation reports and responding to staff payroll queries.

• Support internal and external audit requirements by ensuring proper documentation and compliance.

• Perform general HR administrative duties and any other tasks assigned by the Payroll team.

Requirements

• GCE ‘N’/‘O’/‘A’ Level, Diploma in HR/Business, or equivalent.

• Preferably 1–2 years of payroll or HR administrative experience (fresh graduates with HR interest may be considered).

• Basic understanding of Singapore employment regulations and payroll statutory requirements is an advantage.

• Proficient in Microsoft Office applications, especially Excel.

• Meticulous, organised, and comfortable working with numbers and high-volume data.

• A positive team player with good communication skills and a willingness to learn.

• Experience with HRMS or attendance systems will be an added advantage.

Why Join Us?

• Opportunities for career progression into Payroll Executive / HR Operations roles.

• Exposure to a high-volume, multi-brand F&B environment.

• Supportive HR team with training and learning opportunities.

• Stable, Singapore-grown company with strong operational excellence.

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Perform opening and closing duties

· Assist the cook in food preparation including frying, cooking soup, and cutting vegetables and meat according to SOP

· Prepare sauces, spices, seasonings and marinades based on standard recipes

· Perform Deep frying task, prepare salad, peel egg shell, make gyoza etc.

· Store food in designated containers and storage areas to prevent spoilage

· Assist in dishwashing if required

· Handle any other duties assigned by Chef

· Follow company safety SOP and wear safety equipment while working in the kitchen

POSITION SUMMARY

Contact appropriate individual or department (e.g., Sales, Data Administration, Accounting) as necessary to resolve guest calls, requests, or problems. Use sales techniques that maximize revenue while maintaining existing guest loyalty to Marriott, including up-selling. Determine and give complimentaries to guests as gifts for their patronage (e.g., rewards points, show tickets, gift certificates). Promote awareness of brand image internally and externally. Process requests for redeeming Marriott Rewards points. Process all reservation requests, changes, and cancellations received by phone, fax, or mail. Enter Marriott Rewards information into appropriate software when taking guest reservations. Answer, record, and process all guest calls, requests, questions, or concerns. Perform general office duties to support Sales & Marketing (e.g., filing, sending emails, typing, faxing).

Assist management in training and motivating employees; serve as a role model. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Monitor the performance of others to ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS 

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 2 years of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None 

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Programme: Specialist Diploma in Culinary Wellness
Mode: Online (Live Sessions via Zoom) At Sunrice GlobalChef Academy Online Platform
Schedule: Every Thursday, 9:00 hrs – 12:00 noon or 13:00 to 16:00 hrs  (7 sessions)
Learner Profile: Adult learners (aged 19 and above) from healthcare, F&B, and wellness-related fields

Overview

The SDCW stands out as a transformative programme by placing a strong emphasis on gut microbiome studies alongside disciplines such as food psychosociology, entrepreneurship, culinary science, and food chemistry. It empowers learners to explore the connection between the microbiome and overall health while acquiring practical culinary skills through hands-on sessions that feature Eastern and Western cuisines, including BlueZone practices. Participants gain insights into consumer behaviour, food composition, and the science of food.

Culminating in a capstone project, the program equips learners to innovate and create wellness-focused solutions while fostering entrepreneurial skills to develop and manage impactful, health-centric approaches tailored to unique requirements. It aligns with Singapore’s national goals of enhancing health and well-being while complementing existing tertiary courses

Module 5, on Food, Nutrition and Gut Microbiome, will be conducted entirely online, with live weekly sessions and interactive facilitation. Learners will be guided to connect emerging microbiome science with real-world culinary and dietary practices, culminating in a capstone project on Food as Medicine.

Module Objectives

The module aims to:
• Explain the structure and function of the gut microbiome and its link tooverall health.
• Examine current research, including the REMEDY study and related evidence on personalised nutrition.
• Discuss the roles of fibre, prebiotics, probiotics, and fermented foods in maintaining gut balance.
• Explore perspectives from Traditional Chinese Medicine (TCM) and Ayurveda on digestion and gut wellness.
• Enable learners to apply a “gut health lens” to everyday food choices and meal design.
• Guide students in completing a capstone project on Food as Medicine through evidence-based analysis.

Note: All notes have been provided by Amili, the premier precision gut microbiome company in Southeast Asia, based in Singapore

AMILI –Advancing Gut Health Through Microbiome Science

Module Breakdown (7 Lessons of Teaching)

Lesson 1: Understanding the Gut Microbiome
• Overview of microbial diversity, gut–brain axis, and immune regulation.
• Role of diet and environment in shaping gut flora.

Lesson 2: REMEDY and Related Studies –Personalised Nutrition
• Discussion of recent clinical and epidemiological studies.
• Interpretation of how individual responses to food vary by microbiome composition.

Lesson 3: Fresh, Fibrous, and Fermented –Critical Concepts in Gut Health
• Practical exploration of prebiotic and probiotic foods.
• Fermentation processes and their benefits.

Lesson 4: Traditional Chinese Medicine(TCM) and Gut Health
• TCM principles of digestion and organ balance.
• Integration of warming/cooling foods and digestive tonics.

Lesson 5: Ayurveda and Gut Health
• Ayurvedic concepts of agni (digestive fire) and doshas.
• Traditional dietary guidelines for balance and microbiome-friendly living.

Lesson 6: Food Through a Gut Health Lens –Practical Application
• Translating science into kitchen practice.
• Case discussions, meal planning, and mindful cooking.

Lesson 7: Project Guidance and Discussion
• Mentoring students on their final capstone: Food as Medicine.
• The project deliverables for this module include:

• A consumer education plan (e.g., labelling, website content, or an awareness campaign).
• A scientific rationale outlining the gut health benefits.
• A revised nutritional comparison table, accompanied by a 200–400-word analysis explaining how the changes enhance gut health.

Instructor Qualifications

Academic Background:

·        A Master’s degree or higher in Nutrition, Food Science, Dietetics, or a related biological or health science discipline, or equivalent professional experience demonstrating subject-matter expertise.

·         Desirable: Training or research in microbiome science or equivalent professional experience demonstrating subject-matter expertise, culinary nutrition, or integrative health.

Experience:
• Minimum 3 years of teaching, training, or professional practice in nutrition, culinary science, or wellness education.
• Preferably have familiarity with evidence-based practice and current microbiome research. research.
• Preferably be able to integrate both modern scientific and traditional food system perspectives (e.g., TCM, Ayurveda).

Skills:
• Strong communication and facilitation skills suited to adult learners.
• Proficiency in online teaching tools and virtual classroom management.
• Ability to supervise and assess student projects and provide constructive academic feedback.

Deliverables

• Deliver 7 Lessons of structured teaching (7 online sessions). Can also teach 1 or 2 of the sessions as per the discussion.
• Use the provided material and share any additional material used for the class with the Academy.
• Collaborate with the academy facilitator to ensure smooth online class flow.
• Supervise and assess the module 5 capstone project.
• Submit student evaluations and feedback summaries post-module.

1. Kitchen Operations and Food Quality

• Oversee all daily kitchen operations, ensuring smooth service during peak and off-peak periods.

• Ensure consistent execution of recipes, plating standards, and portion sizes.

• Conduct regular quality checks on food preparation, taste, and presentation.

• Maintain strict adherence to food safety, hygiene, and sanitation standards (SFA/NEA guidelines).

2. Menu Development

• Collaborate with the Executive Chef and management on menu planning and seasonal specials.

• Innovate and introduce new dishes aligned with the brand’s concept and customer preferences.

• Conduct food tastings, standardization, and recipe costing for all new menu items.

3. Team Leadership and Training

• Lead, train, and mentor kitchen staff, fostering a positive and professional kitchen culture.

• Schedule and manage manpower planning, ensuring adequate coverage.

• Conduct performance evaluations, provide coaching, and support skill development for junior cooks.

4. Inventory, Costing and Budget Control

• Oversee inventory management, including ordering, receiving, and stock rotation (FIFO).

• Ensure cost control through portion management, waste minimization, and supplier coordination.

• Work with management on food cost targets, budgeting, and monthly cost analysis.

5. Health, Safety & Compliance

• Ensure compliance with all food safety, hygiene, and workplace safety regulations.

• Conduct regular kitchen audits and ensure proper maintenance of equipment.

• Enforce safe working practices and coordinate with management on any repair needs.

6. Coordination & Communication

• Work closely with front-of-house teams to ensure seamless service delivery.

• Communicate daily specials, menu changes, and operational needs clearly to all staff.

• Attend management meetings and contribute operational insights.

REQUIREMENTS

• At least 5–8 years of kitchen experience, with 2–3 years in a supervisory or lead role.

• Strong culinary knowledge and experience in Western & Asian cuisine would be advantages

• Proven leadership and team management skills.

• Excellent understanding of food costing, inventory control, and operational KPIs.

• Strong organizational skills and ability to perform under pressure.

• Valid Food Hygiene Certificate (WSQ).

Monthly Salary: UP to $3500 (Negotiable)

Working Address: Determined later

Working hours: 48 hours (5 days work week)

Responsibilities and Duties:

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practices.

Qualification and Requirements:

• Fine Dining experience is must

Benefits:

• Performance bonus

• Retention bonus

• Sales incentive

• Annual Leave entitlement and Medical benefits
  

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252