Total 1,077 F&B / Tourism / Hospitality job vacancies

· Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

· Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

· Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

· Conduct training on a monthly basis.

· Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

· Be constantly involved in all phases of the daily operation at the outlets

· Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

· Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

· Guide and lead new employees through their career in the outlets

· Adheres to rules and regulations set by the Management

· Monitor staff schedules, transfers, overtime, annual and statutory holiday.

· Conduct staff appraisals.

Minimum Qualifications / Experience:

• Minimum Diploma in Culinary Arts / F&B Management or equivalent.
• At least 5–8 years of progressive kitchen experience, with supervisory or leadership responsibilities.
• Strong understanding of kitchen operations, food safety, and hygiene standards.
• Proficient in spoken and written English.
• Basic knowledge of Microsoft Office (for reports, scheduling, and inventory).
• Pleasant, dynamic personality with strong leadership and teamwork skills.
• Positive “can-do” attitude and willingness to guide and train junior staff.

• Food preparation: Chop, slice, and prepareingredients according to recipes.
• Cooking meals: Execute menu items using variouscooking methods (grilling, frying, baking, etc.).
• Quality control: Taste and check food to ensureproper seasoning and doneness.
• Sanitation: Clean and disinfect workstations,utensils, and equipment.
• Food presentation: Garnish and plate dishes to meetcompany standards.
• Inventory management: Monitor supplies, store foodproperly, and reorder stock when needed.
• Collaboration: Work with chefs and other cooks toensure timely service.
• Shift duties:: Handle opening/closing tasks such asorganizing stations and cleaning.
• Skills:
• Cooking techniques: Knowledge of grilling, sautéing, baking, and frying.
• Food safety: Understanding of hygiene standards;certifications like ServSafe are preferred.
• Teamwork: Ability to collaborate with kitchen staff.
• Time management: Handle multiple orders efficiently.
• Physical stamina: Ability to stand for long hours andwork in hot environments.
• Communication: Clear interaction with colleagues andsometimes customers

Job description (Restaurant manager)

Responsibilities

1. Operational Management

• Opening and closing the stall, ensuring everything is set up properly for operations.
• Monitoring stock levels and managing inventory, ensuring sufficient supplies.
• Supervising food preparation and presentation (for food stalls) to maintain quality and consistency.
• Managing the cleanliness and organization of the stall, ensuring hygiene standards are met.

2. Staff Supervision

• Hiring, training, and supervising staff to maintain operational standards.
• Assigning tasks and scheduling shifts to ensure adequate coverage.
• Monitoring staff performance and providing feedback or corrective actions when needed.

3. Customer Service

• Addressing customer inquiries, complaints, and feedback to maintain satisfaction.
• Ensuring customers have a pleasant experience at the stall.
• Managing wait times and resolving issues related to service.

4. Financial Management

• Handling daily cash flow, sales records, and preparing end-of-day reports.
• Monitoring sales targets and strategizing to increase revenue.
• Ensuring accurate handling of money, including cash and digital payments.

5. Compliance and Safety

• Ensuring compliance with local health, safety, and licensing regulations.
• Conducting routine checks to prevent safety hazards or hygiene issues.
• Maintaining records of inspections and certifications, where applicable.

6. Marketing and Promotion

• Implementing marketing strategies to attract customers (e.g., discounts, promotions, or events).
• Maintaining the stall's visual appeal and signage for branding purposes.
• Engaging with customers to promote new products or services.

7. Problem-Solving

• Addressing operational challenges, such as equipment breakdowns or staff shortages.
• Handling emergency situations efficiently and calmly.
• Identifying and implementing process improvements for smoother operations.

Roles & Responsibilities

· Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

· Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

· Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

· Conduct training on a monthly basis.

· Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

· Be constantly involved in all phases of the daily operation at the outlets

· Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

· Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

· Guide and lead new employees through their career in the outlets

· Adheres to rules and regulations set by the Management

· Monitor staff schedules, transfers, overtime, annual and statutory holiday.

· Conduct staff appraisals.

Minimum Qualifications/Experience:

1. Minimum Diploma qualification.
2. Minimum 8-year experience in Food & Beverage service.
3. Oral and written of English required
4. Basic knowledge in Microsoft office.
5. Pleasant with dynamic personality.
6. Have an absolute 'can do' attitude.

⏰ Working Hours:

• 5-6 days a week (Rotating shifts / Night shifts available)

Location: Islandwide

Salary package:

• at least $10/hr depending on locations and time slot chosen
• no min commitment on the days you would like to work

Responsibilities:

• Provide excellent service to guests, ensuring a positive dining experience
• Take orders accurately and efficiently
• Clear tables and maintain cleanliness in dining and service areas
• Support colleagues in organizing and resetting tables for new guests
• Work well with colleagues to ensure smooth daily operations

Requirements:

• Strong communication and interpersonal skills
• Ability to work in a fast-paced environment
• Prior experience in F&B or customer service is an advantage but not required
• Food Hygiene is advantegous

How to Apply:

Please WhatsApp 8838 7279 with the following details:

• Code: ADCL
• Full Name
• Contact

Job Responsibilities:

1. Obey the rules and disciplines of the hotel and the restaurant.Under the leadership of the general manager, strive to do their own work well.

2. Responsible for the overall work of the production department, organizing and directing the cooking                     work.Do a good job of labor allocation, do have a comprehensive understanding of subordinates, close contact with each chef, reasonable arrangement of technical positions of each chef.

3. Take the initiative to listen to the opinions of guests, keep in touch with the service department and other departments, and constantly improve and improve the quality of food in the production department.

4. Be familiar with and master all the supplies, supervise the purchasing plan of the supplies, and the custody of various supplies to prevent the deterioration of raw materials.

5, control the food cost, reasonable use of all kinds of raw materials, reduce waste, do everything.

6, pay attention to the quality of food, often check the specifications, fast supply, do in an orderly way, urgent customer urgent.

7, do a good job in the management and technical training of chefs to maintain the characteristics and flavor of local             dishes.Be familiar with various varieties and new dishes, increase the variety of designs and colors, and create the characteristic food and flavor of the hotel.

8. Do a good job of food, utensils and kitchen workers' personal hygiene, as well as living appearance and style.

9. Coordinated the front and rear fields, and listened to the feedback of guests with an open mind.

58 RECRUITMENT PTE. LTD. 19C9772 67026282

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 6 days (12hours per day)
• Salary Package: Up to $5,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays
• Experience in the Chinese cuisine industry or similar culinary environments will be an advantage.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #69871 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

Train, schedule, and supervise service staff, managing their performance and professional development.

Address customer inquiries and resolve any complaints to maintain a high level of guest satisfaction.

Monitor and manage inventory of beverages, supplies, and equipment, and place orders to replenish stock.

Ensure that all food and beverage service activities are in compliance with health, safety, and sanitation standards.

Coordinate with the kitchen staff to ensure a timely and smooth flow of food orders to customers.

Handle daily responsibilities, including processing payments and reconciling sales reports.

Job Responsibilities

• To assist outlets daily operations
• Conduct regular checks of the outlets to ensure SOP compliances and hygiene standards
• Monitor inventory levels and takes appropriate action
• Arrange to lead, multi-task, team player and be supportive to the operation team
• Recruit and conduct junior staff interviews
• Others ad-hoc job assigned by management

Requirements

• Preferably with 1-2 years F&B experience (those without the relevant experience but willing to learn are welcome to apply)
• Positive attitude and commitment to excellence
• Good interpersonal and communication skills

Job Responsibilities:

• Assist in day-to-day operations and food preparation
• Maintain high standard of cleanliness and sanitation in the kitchen
• Manage food inventory
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• Proven experience in a commis cook role
• Willing to work shift hours, weekends and Public Holidays
• Candidates who possess a Food Hygiene certificate will have an added advantage
• Able to work under pressure in a fast-paced environment
• Great at communicating, connecting and respectful of everyone

Hourly rate: S$14/hour

Job Description 

• Recruit and deploy workers/ supervisors for existing and new sites 

• Effective instruction and management of manpower on site to ensure delivery of daily operations  

• Plan and schedule rosters based on available manpower  

• Take charge and resolve operational ground issues when the needs arise 

• Handle clients’ complaints and attend to emergency calls 

• Fulfil clients’ expectations and requirements and ensure good customer relations 

• Coaching and guiding direct reports on work-related issues 

• Ensure a high standard of performance as per contract requirements 

• Conduct inspections to monitor and evaluate the work undertaken by staff and take immediate corrective measures to improve below-standard performance 

• Any additional duties (including hands-on duties) as required  

Requirements 

• Degree or Diploma Holders  

• 2-3 years of hands-on experience in manpower management is preferred 

• Able to accept 6 working days including Public Holidays and last-minute work assignments 

• Fluency in written and verbal English 

• Proficient in Microsoft Office such as Outlook, Word, and Excel 

• Good communication and interpersonal skills 

• Positive work attitude, able to work independently and in a team 

*We regret that only shortlisted candidates will be contacted

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: Cook/Senior Sushi Cook
• Working Location: Islandwide – Choose either one workplace
• Working Hours: 5.5 days, Off day falls on weekday (1.5-2 hours lunch break)
• Salary Package: Gross Salary up to SGD 3000 (Up to SGD 2700 + OT) + Variable Bonus
• Duration: Permanent

Key Responsibilities

• Handle a wide range of raw fish and other ingredient
• Bake, grill, steam and deep-fried meats, vegetables, fish, poultry and other foods
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
• Ensure food portions and food presentation meet company standards
• Ensure ingredients and final products are fresh.
• Monitoring supplies and re-ordering stock as needed
• Packing and labeling of sashimi
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food at the correct temperature in order to avoid spoilage
• Maintain food safety and sanitation standards
• Monitor and train subordinates to obtain good-quality skills and performance
• Welcome and bid farewell to customers as part of an open-concept restaurant environment
• Ad-hoc assigned by Chef

APPLY NOW!!!

• Min. 1 year of working experience in a related field
• Maintain quality, excellent service & cleanliness at all times
• Good personal hygiene practice
• A food hygiene certificate is a plus
• Working locations: West Coast Plaza (WCP), Anchorpoint (ACP), 313 Somerset (313), Parkway parade (PWP), Seletar Mall (SLT)

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #10076 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 & Requirements

We are looking for a high-energy Restaurant Manager to oversee our daily operations, lead a high-performing team, and ensure every guest leaves with a smile. You will be responsible for the "total health" of the restaurant—balancing exceptional service with smart financial management (P&L).

Key Responsibilities

• Operations: Lead daily FOH and BOH operations, manage staff shifts, and ensure the restaurant meets all health, safety, and licensing standards.

• Financials: Monitor P&L, control labor and food costs (COGS), and manage inventory to minimize waste.

• Leadership: Recruit, train, and motivate the team to deliver superior service and maintain high productivity.

• Guest Experience: Handle feedback/complaints with grace and implement ideas to improve the brand’s image and local presence.

• Reporting: Maintain accurate records of revenue, expenses, and inventory levels.

Requirements

• Experience: At least 1 years in the F&B industry (with supervisory experience).

• Skills: Strong leadership, financial literacy (P&L), and excellent communication.

• Mindset: Customer-oriented, calm under pressure, and a positive "can-do" attitude.

• Flexibility: Ability to work split shifts, weekends, and public holidays.

You will be responsible to provide an excellent and consistent level of service to guests. The Waiter/Waitress is responsible for:

• Serving Food & Beverage to guests, provide a courteous, professional, efficient and flexible service in order to maximize guest satisfaction.
• Attending to guests' enquiries, taking necessary actions to anticipate their needs and ensure that they have a positive dining experience by exceeding their expectations.
• Maintaining cleanliness and outlook of the restaurant at all times.
• Assisting the team to prepare and set-up restaurant for food service.

• Ideally with GCE 'O' Level.
• Minimum 6 months work experience.
• Good customer service, communications and interpersonal skills are a must.