Total 6,772 Others level F&B / Tourism / Hospitality job vacancies

Located at Golden Cafe Food Court in Katong Shopping Centre, we are looking for a responsible and hands-on Outlet Supervisor to support the daily operations of the food court. The candidate will assist in maintaining service standards, ensuring smooth day-to-day operations, and supporting operational coordination within the outlet. Applicants should possess good communication and problem-solving skills, and be able to work effectively in a food court environment.

Roles& Responsibilities

•   Assist in daily outlet operations and ensure compliance with company SOPs and operational procedures.

·    Manage POS system operations and maintain accurate daily sales records.

·    Assist the Outlet Manager in staff scheduling and manpower arrangements.

·    Ensure accuracy in cash handling and reconciliation processes.

·    Maintain outlet cleanliness, organisation, and operational standards.

·    Coordinate and ensure outsourced cleaning staff maintain proper cleanliness standards.

·    Oversee food hygiene and safety practices within the outlet.

·    Responsible for ordering, receiving, and checking goods and supplies.

·    Support basic staff supervision and maintain workplace discipline and operational standards.

·    Support daily operational coordination and handle basic customer service matters.

·    Report operational or maintenance issues to the management team when necessary.

Essential Skills & Requirements
•   Minimum ‘N’ Level qualification with at least 3 years of relevant F&B operational experience.

·    Possess a valid Food Hygiene Certificate.

·    Experience in using Infotech attendance and scheduling modules is an advantage.

·    Basic computer literacy and ability to use POS systems and operational software.

·    Good hands-on problem-solving skills related to food court or coffee shop operations.

·    Able to work independently and maintain positive working relationships within the team.

·    Basic inventory monitoring and stock coordination experience preferred.

Working Hours

6-day work week | 1 rest day per week (scheduled on weekdays) | Working hours based on operational roster requirements | Required to work on rotational shifts during weekends and public holidays.

Remuneration

Salary will be commensurate with the candidate’s experience, qualifications, and overall suitability for the role.

Employment Type: Full-Time

Job Summary

We are looking for a responsible and hardworking Public Attendant to support the cleanliness and upkeep of our hotel premises and nearby assigned properties. The successful candidate will play an important role in ensuring a clean, safe, and pleasant environment for both guests and staff.

Key Responsibilities

• Carry out daily cleaning and maintenance of public areas within the hotel, including lobby, corridors, lifts, restrooms, staircases, and staff areas.
• Ensure all public areas are kept clean, tidy, and presentable at all times.
• Replenish restroom supplies and maintain cleanliness standards.
• Dispose of rubbish and maintain proper waste management practices.
• Report maintenance issues, damages, or unusual findings to the supervisor promptly.
• Assist with ad-hoc cleaning duties as assigned by management.
• Conduct cleaning duties at one of the company’s nearby properties 3 times per week.
• Be required to assist operations at the Bencoolen Street property under the same role and responsibilities whenever operational needs arise.
• Follow workplace safety and hygiene procedures at all times.

Requirements

• Physically fit and able to perform cleaning duties.
• Responsible, reliable, and able to work independently.
• Prior housekeeping or cleaning experience in hotels or commercial buildings will be an advantage.
• Positive attitude and willingness to support operational requirements across properties.
• Able to work weekends and public holidays when required.

What We Offer

• Stable employment within an established hotel group
• Friendly and supportive working environment
• Staff benefits and annual leave entitlement
• Opportunities for long-term growth within the company

Black Sheep Restaurants, HK is looking for suitable candidates to fill the position in Singapore.

ROLE:

The Accounts and People and Culture Admin Assistant is responsible to support both the people and culture and finance teams in Singapore.
Their role will be to work alongside the operations team in Singapore and the larger team in Hong Kong to streamline basic accounting and people and culture functions, in turn enabling Operations to focus on what they do best – taking care of guests.

RESPONSIBILITIES:

●       Support finance functions including but not exclusive to payroll, accounts payable, and accounts receivable.

●       Preparing or updating employment records related to hiring, transferring, promotion, attendance, and termination.

●       Ensuring new hire paperwork is completed and processed

●       Advising job applicants of job duties, responsibilities, benefits, schedules, working conditions, promotion opportunities, etc.

●       Overseeing hiring process, including but not exclusive to coordinating job posts, writing job descriptions, reviewing resumes, and performing reference checks.

●       Work with teammates closely together with different divisions and stakeholders, to facilitate accurate and on-time payments of invoices.

●       Handle ad-hoc projects and support continuous improvement for the group.

●       Responsible for month-end closing processes and providing timely and accurate figures whenrequested.

●       Support annual statutory audit.

●       Manage Medical Insurance monthly enrolment and termination

●       Manage work injury reporting, and subsequent insurance claims

●       To integrate fully into the business and gain a deeper understanding of who we are and what we do, 2 support shifts a week in the restaurants will be part of this role.

●       Degree holder/ professional qualification in a related field is preferred.

●       Excellent communication skills, orally and written.

●       High attention to detail, strong analytical skills, able to work to tight deadlines.

●       Ability to work both independently and as part of a team.

●       Experience in the hospitality industry and knowledge of restaurant operations is preferred but not required.

●       Skilled in MS Word, Excel, PowerPoint etc.

●       Experience in using Xero Accounting System is a plus.

Write to us, with your full details .. angela@reveres.com.sg.

1. Menu Development & Culinary Direction

• Recipe Creation: Design innovative recipes and plan menus that align with the establishment's concept and seasonal ingredient availability.
• Plate Presentation: Determine exact plating and aesthetic standards to enhance the overall dining experience.
• Quality Control: Taste and inspect dishes continuously before they leave the kitchen to ensure they meet rigorous standards. [1, 2, 3, 4, 5]

2. Staff Management & Leadership

• Hiring & Training: Recruit, hire, and mentor kitchen personnel, including sous chefs, line cooks, and dishwashers.
• Scheduling: Set staffing schedules to ensure adequate coverage and labor optimization across all operating hours.
• Team Building: Lead pre-shift meetings, encourage teamwork, and foster a positive, productive work environment. [1, 2, 3, 4]

3. Financial & Inventory Control

• Budgeting: Collaborate with general managers and owners on financial planning, setting food costs, and managing overhead.
• Inventory Management: Monitor stock levels, order food supplies from vendors, and evaluate ingredient quality.
• Cost Control: Keep a strict eye on changing food prices and monitor the profitability of menu offerings to ensure financial targets are met. [1, 2, 3, 4]

4. Health, Safety, & Compliance

• Sanitation Standards: Implement and enforce rigorous hygiene and sanitation policies throughout the kitchen.
• Regulatory Compliance: Ensure the kitchen staff follows all local food safety laws, health department regulations, and equipment safety protocols.
• Issue Resolution: Handle customer complaints related to food swiftly and professionally. [1, 2, 3, 4]

Responsibilities:

1. Operational Leadership:Provide overall leadership and management for the restaurant, ensuring smooth day-to-day operations.

2. Staff Management:Recruit, train, and manage restaurant staff, fostering a positive and high-performing team culture.

3. Shift Scheduling:Develop and manage staff schedules, including public holidays and night shifts, to ensure adequate coverage.

4. Customer Service Excellence:Maintain a high standard of customer service, ensuring customer satisfaction and resolving issues promptly.

5. Quality Control:Oversee the quality of food and beverage service, ensuring consistency with established standards.

6. Inventory Management:Manage inventory levels, including ordering and stock control, to minimize waste and optimize resources.

7. Financial Oversight:Monitor and manage restaurant finances, including budgeting, cost control, and achieving revenue targets.

8. Adherence to Policies:Ensure compliance with company policies, health and safety regulations, and licensing requirements.

9. Marketing and Promotion:Contribute to marketing initiatives and promotional activities to drive customer traffic and revenue.

10. Problem-Solving:Address and resolve operational challenges, customer complaints, and staff issues promptly.

11. Adaptability:Flexibility to work on public holidays and night shifts as necessary to meet business demands.

12. Reporting and Communication:Provide regular reports to higher management, communicate goals, and collaborate with other departments.

13. Training and Development:Facilitate training programs for staff development and skill enhancement.

Job Requirements:

· Managerial Experience:Proven experience in a managerial role within the restaurant or hospitality industry.

· Availability:Must be available to work on public holidays and night shifts.

· Leadership Skills:Strong leadership and interpersonal skills with the ability to motivate and guide a diverse team.

· Customer-Centric:A customer-centric mindset with a focus on delivering an exceptional dining experience.

· Financial Acumen:Solid financial management skills, including budgeting and cost control

· Problem-Solving:Excellent problem-solving abilities in a dynamic and fast-paced environment.

We appreciate your interest in joining our team. Please note that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA Licence ID : 18C9520

EA Registration ID: R1765753

Company Overview

Thai Dynasty is a multi-industry conglomerate founded in 2018, focused on delivering value-added services at affordable prices to a broad customer base.

Job Summary

You will support daily operations at a western cuisine by preparing ingredients, maintaining cleanliness, and accurately processing customer orders to ensure smooth service.

Responsibilities

• Prepare ingredients by performing light preparation tasks to support food assembly
• Maintain cleanliness and organization of the outlet to ensure a safe and welcoming environment
• Receive and process customer orders accurately to facilitate timely service
• Follow on-the-job training to develop skills and improve job performance

Preferred competencies and qualifications

• Ability to learn quickly through on-the-job training
• Basic food handling and hygiene awareness

Other Information

• Working Location: Marina One (CBD area)
• Work Schedule: 5 days a week (Monday to Friday)
• Complimentary staff meal provided
• High monthly performance incentives available after confirmation
• Remuneration commensurate with experience
• All outlets equipped with sanitizers and safety measures

About Us

JUNGLE is an award winning Thai Grill & Bar on Ann Siang Hill, driven by good produce, curiosity, and soul. Our team is made up of talented individuals who are passionate about good food, great company, and genuine hospitality.

Job Description

We are seeking a motivated and reliable Junior Cook to join our kitchen team. This entry-level role is ideal for someone passionate about food and eager to develop their culinary skills in a fast-paced, professional kitchen environment. The Junior Cook will assist with food preparation, maintain kitchen cleanliness, and support senior kitchen staff in daily operations.

No training or background in Thai cooking is necessary - but what we do look for are curious chefs, with a passion for cooking and an openess to learn.

Job Details

• Assist with basic food preparation such as chopping, peeling, and measuring ingredients
• Prepare dishes under the supervision of senior chefs
• Maintain high standards of food hygiene and safety
• Keep workstations, equipment, and storage areas clean and organized
• Support the kitchen team during service periods

Qualifications

• Passion for cooking and interest in developing a culinary career
• Basic knowledge of food preparation and kitchen operations (training provided)
• Willingness to learn and work well in a team
• Culinary school training is an advantage but not required

Keys to success

• Team player with sense of belonging
• Enable a positive work environment and positive attitude

Benefits Include

• 5-Day Work Week
• 44 Hours A Week
• Bonus incentives and perks

Other Details

• Walking distance MRT (Central area)
• Staff meals provided
• Benefits and Annual Leave upon confirmation

Job Description & Requirements

• To work closely with the team and Mater Chef on day-to-day operation.
• To practice innovation and creativity by constantly introducing new creations and presentations of the dim sum.
• To be responsible for the total quality of food prepared.
• To match volume of food prepared in accordance with business thereby prevents food wastage and keeps food cost within budget.
• To be responsible for the cleanliness, hygiene and tidiness of the kitchen with staff under his care observing strict rules of personal hygiene as stipulated by the National Environment Agency and in compliance with FSMS standards.
• To achieve a high standard of food quality which meets the expectations of hotel guests
• To ensure that all kitchen equipment are kept in good working conditions and that they are serviced in accordance with suppliers’ recommendations thereby protecting their long term investment value.
• To ensure that the kitchens are in a neat and clean condition thereby posing no safety threat to kitchen staff.

Requirement

• Minimum 3 - 5 years with relevant experiences in Chinese Restaurant.
• Sound product knowledge of Cantonese dim sum cuisine.
• WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures
• Other existing and/or new Workforce Skills Qualifications (WSQ)
• Able to work on rotating shifts, weekends and public holidays.
• Service-oriented and a team player.

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

The Client Relations Officer is responsible for delivering a high standard of guest service and ensuring a positive guest experience throughout the stay. The role serves as a primary point of contact for guests, handling check-ins, guest requests, cashiering duties, and service recovery while supporting smooth Front Office operations and maintaining guest satisfaction.

Requirements

• Welcome and attend to guests in a friendly, professional, and courteous manner at all times.
• Handle guest check-in and check-out processes, including reservation verification, room assignment, and issuance of room keys.
• Respond promptly and professionally to guest enquiries, requests, feedback, and complaints to ensure guest satisfaction.
• Perform Front Office cashiering duties, including processing cash and credit card transactions in accordance with established procedures.
• Ensure all guest requests and operational issues are communicated to relevant departments for timely follow-up and resolution.
• Work closely with supervisor and team members to ensure smooth daily Front Office operations.
• Assist in ensuring sufficient manpower coverage across Front Office operational areas where required.
• Up-sell rooms and promote property facilities and services to maximise revenue opportunities.
• Support reservations-related activities including bookings, amendments, cancellations, and room status updates when required.
• Conduct site inspections to maximise revenue opportunities
• Assist in maintaining the daily operations and cleanliness of guest facilities
• Promote teamwork and maintain effective communication with internal departments to support operational efficiency and guest satisfaction.
• Perform any other ad hoc duties assigned by Management.

Qualifications

• Diploma in Hospitality Operations, or equivalent qualification preferred.
• Prior experience in Front Office, guest relations, concierge, or customer service roles is an advantage.
• Strong customer service and interpersonal skills.
• Good verbal and written communication skills.
• Pleasant, professional, and service-oriented personality.
• Ability to multitask and work effectively in a fast-paced environment.
• Good problem-solving and guest handling skills with customer-focused mindset.
• Able to perform shift work, including weekends and public holidays where required.
• Basic computer literacy and familiarity with Front Office or reservation systems preferred.

Working location will be at Stamford Place - 61 Stamford Road

Preschool Cleaner cum Cook

Salary: up to $1,800

Working Days & Hours: Monday to Friday, 7:30am – 4:30pm

Location: Ang Mo Kio/ West Coast/ Orchard/ Pasir Panjang (Islandwide location available too!)

Job Responsibilities
• Prepare daily meals and snacks for children and staff.
• Ensure food meets basic nutritional and hygiene standards.
• Clean and maintain the kitchen, pantry, and food preparation areas.
• Carry out daily cleaning of classrooms, toilets, and common areas.
• Replenish cleaning supplies and handle waste disposal.
• Assist with meal preparation during centre activities when required.

Job Requirements
• Possess a food handling or food hygiene–related certificate.
• Have basic knowledge of food safety and hygiene.

If you are keen to apply, please send me your resume and job applied for on WhatsApp at 9789 3505 or email me at anabel.thesupreme@gmail.com (˶ᵔ ᵕ ᵔ˶)

❄️Anabel Boon Xue Qi | Recruitment Consultant (R25159272) |

Job Description

• Assist in checking of personal hygiene of all the staff, hygiene of chillers & freezers.
• File weekly records for hygiene check lists & photos.
• Help out in packet meals packing.
• Print out daily preparation lists for cooking.
• Maintain a comprehensive filing system.
• Compile and submit petty cash vouchers, suppliers’ invoices, workers’ medical certificate/ leave forms etc. to main office.
• Assist is receiving & checking on incoming goods & deliveries.
• Ad-hocduties as assigned.

Requirements

• Minimum ‘O’ Level.
• Ability to communicate with suppliers & vendors.
• Possess good knowledge of Microsoft Office.
• Must be a fast learner.
• Good in self-discipline, able to work in accordance to instructions.
• Fast and meticulous.
• Able to work on weekends & public holidays.
• Willing to work long hours especially during festive seasons.

Company Overview

Tiong Lian Food, established in 1974, is a leading Singapore importer, processor, and distributor of quality pork and meat products. Serving supermarkets, manufacturers, wholesalers, and food outlets, it operates a modern facility with advanced storage and processing technologies.

Job Summary

We are seeking a hands-on Assistant Manager – Finance & Accounting to manage financial reporting, compliance, taxation, and business analysis. The role requires audit experience, analytical skills, and advanced financial system expertise to support finance leadership.

Responsibilities

• Prepare monthly and annual financial reports to ensure accurate and timely financial information for decision-making
• Manage financial closing activities to meet deadlines and maintain reporting accuracy
• Oversee compliance with Singapore tax regulations, including GST and corporate tax, to mitigate risks and ensure legal adherence
• Coordinate with external auditors and tax agents to facilitate audits and tax filings
• Strengthen internal controls by identifying gaps and implementing improvements to enhance finance process efficiency
• Develop Excel-based dashboards and automation tools to support business analysis and strategic decisions
• Support finance system improvement initiatives by collaborating with IT and finance teams to optimize workflows
• Assist Head of Finance in strategic financial planning and operational matters to drive business growth

Job Requirements

• Strong attention to detail demonstrated through proactive identification and resolution of finance issues
• Ability to work independently and collaboratively within teams to meet organizational goals & deadlines.
• Adaptability to fast-paced and dynamic work environments, maintaining productivity and quality

Education, Experience & Training

• Bachelor’s degree in accounting, Finance, or related discipline.
• Minimum 5–7 years of relevant working experience, including prior experience in an audit firm.
• Candidates must currently hold or previously held at least an Assistant Manager position.
• Understanding of .
• Good knowledge of SFRS, Taxation, and internal controls.
• Experience in Cost accounting
• Advanced proficiency in Microsoft Excel, including complex formulas, pivot tables, dashboards, and financial modelling.
• High level of computer literacy and familiarity with ERP/accounting systems would be an added advantage.

Company Overview

Takahashi is the first international outpost of the renowned Tokyo-based omakase restaurant by Master Jun Takahashi, celebrated for his artistry, cult following, and year-long waitlist in Japan. In Singapore, Takahashi embodies the philosophy of Zen dining — where tradition meets innovation, and every detail reflects refinement, tranquillity, and excellence.

Job Description

We are seeking an experienced and highly skilled Head Chef to lead our Omakase kitchen in Singapore. The successful candidate will oversee culinary operations, uphold the highest standards of Japanese fine dining, and ensure the Takahashi brand’s reputation for authenticity, precision, and artistry.

Key Responsibilities

• Lead the Omakase kitchen, supervising and mentoring a team of chefs and kitchen staff.
• Design, curate, and execute seasonal Omakase menus in alignment with Takahashi’s philosophy and Master Jun Takahashi’s vision.
• Source, select, and manage premium Japanese ingredients (with focus on Toyosu Market and seasonal prefectural produce).
• Maintain the highest levels of quality, hygiene, and food safety in accordance with Singapore standards and Takahashi’s brand ethos.
• Collaborate with management and service team to create an exceptional guest journey from counter to plate.
• Train and inspire junior chefs in traditional Edomae techniques and modern Japanese innovations.
• Uphold cost control, kitchen efficiency, and waste management without compromising quality.
• Represent Takahashi at exclusive events, media features, and collaborations as required.

Requirements

• Minimum 8–10 years’ experience in Japanese cuisine, with at least 5 years in an Omakase or Michelin-starred environment.
• Demonstrated expertise in Edomae sushi techniques, seasonal ingredient preparation, and fine dining execution.
• Strong leadership, team management, and mentoring skills.
• Deep knowledge of Japanese culinary culture, traditions, and ingredient seasonality.
• Fluent in English; Japanese language proficiency is an advantage.
• High level of discipline, attention to detail, and commitment to excellence.
• A passion for delivering world-class guest experiences.

Employment Details

• Location: Robertson Quay, Singapore
• Employment Type: Full-time
• Salary: Competitive, commensurate with experience (with performance incentives)
• Benefits: Staff meals, medical benefits, and training opportunities in Japan under Master Jun Takahashi

How to Apply

Interested applicants are invited to submit their CV with a cover letter highlighting relevant experience to:

Roles & Responsibilities:

• Operating of forklift/stacking of goods.
• Perform duties within Cold Store environment and in loading/unloading bays area.
• Moving of pallets or goods to required locations and/or attend to delivery collection [both incoming and outgoing goods].
• Comply with workplace safety regulations at all times to prevent work injuries and accidents.
• Ensure proper loading / unloading of product.
• Any other work duties as assigned by superior.

Requirement:

• Maintain validity of Forklift License
• Able to work in cold room environment
• Able to carry heavy load

Incorporated in 1996, Our core business is the supply of fresh and frozen pork.

Our other ventures include Food Manufacturing, Cold Storage, Wholesale / Distribution, and import.

All our raw ingredients are sourced from SFA-approved establishments and quality is controlled through regular scheduled farm / plant surveys.

Some of our products include:

• Free Range Pork
• Fresh & Frozen Pork
• Delicatessen such as Hams & Sausages