Total 765 Senior Executive level F&B / Tourism / Hospitality job vacancies

The Senior Executive supports the Quality Assurance function by ensuring the effective administration, coordination, and execution of internal audits and operational quality processes.

This role focuses on service audits, documentation, reporting, and follow-up tracking[PK1] and analysis, ensuring alignment with established service standards and supporting departments in maintaining quality compliance.

JOB SCOPE

1.     Internal Audit Coordination and Operational Support

·       Support the planning and scheduling of internal quality audits and incognito evaluations.

·       Coordinate audit logistics, including timelines, stakeholders, and documentation requirements.

·       Execute detailed, accurate and objective and observations in accordance with defined QA standards.

·       Write professional QA reports to record all audit findings, along with support evidence in a timely manner.

·       Provide logistical support for QA initiatives, audits, and training-related activities.

·       Liaise with department representatives to ensure smooth audit execution.

·       Support implementation of quality assurance processes and standard updates.

2.     Administrative and Communication Responsibilities

·       Maintain and update audit trackers, records ,and quality assurance documentation.

·       Consolidate audit findings into structured reports for management review.

·       Prepare regular reports (daily / weekly /monthly) on audit status, compliance levels, and outstanding follow-ups.

·       Ensure proper filing and version control of QA documents and reports.

·       Maintain dashboards or trackers to reflect current audit and compliance status.

·       Provide logistical support for QA initiatives, audits, and training-related activities.

·       Identify recurring administrative or process gaps and propose improvements

·       Support data consolidation to highlight insightful trends or recurring audit findings

·       Contribute to improving audit workflows, templates, and reporting formats

3.      Employee Engagement and Experience

·       Uphold and embrace the highest standards as a Marina Bay Sands TM by embracing the brand and service culture. Comply and follow Marina Bay Sands Workplace Safety and Health Policy practices, policies and guidelines.

·       Self–motivation for continuous learning and development.

·       Create a pleasant working environment that inspires the team and cultivates OneMBS culture.

·       Actively participate in departmental meetings as required.

·       Prepare reports (daily/weekly/monthly) as stipulated by management.

·       Review systems and processes for workflow and productivity improvement.

·       Contribute ideas and cooperate in the execution of on-going initiatives

·       Support Sands Cares and Sustainability programs.

·       Perform other duties and responsibilities as and when assigned by Management.

JOB REQUIREMENTS

Education

·       Diploma or Bachelor’s Degree in Hospitality, Business Administration, orrelated field

Required Experience

·       1–3 years of experience in administrative, operations support, or quality assurance roles

·       Exposure to hospitality operations or audit processes is an advantage

·       Familiarity with service standards (e.g., Forbes Travel Guide) is beneficial but not required

·       Be ready to work on weekends, public holidays.

Competencies

·       Strong organizational and administrative skills with attention to detail

·       Proficiency in Microsoft Excel and basic reporting tools

·       Ability to manage multiple tasks and follow through on deadlines

·       Clear communication and stakeholder coordination skills

·       Ability to follow structured processes and maintain accurate documentation

·       Team player with a proactive and disciplined work approach

Job Description

We are looking for an experienced and qualified Senior Cook to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a cook

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

• Able to cook north Indian food.

We are seeking an experienced Executive Chef to lead our central kitchen operations focused on the large-scale production of Sichuan-style sauces. The successful candidate will be responsible for overseeing day-to-day kitchen management, ensuring product consistency, and maintaining compliance with food safety and hygiene regulations.

Key Responsibilities:

• Manage overall operations of the central kitchen specializing in Sichuan sauce production.

• Lead recipe development and ensure consistent taste, texture, and quality of products.

• Supervise and train kitchen staff to meet production and hygiene standards.

• Monitor inventory, control food costs, and optimize production processes.

• Ensure strict adherence to food safety and SFA/HACCP regulations.

• Collaborate with management to improve kitchen efficiency and product development.

Requirements

• Minimum 8 years of experience in kitchen or central production management, preferably in Sichuan cuisine or sauce manufacturing.

• Strong expertise in traditional and modern Sichuan cooking techniques, including ingredient handling and preservation methods.

• Proven leadership and team management abilities in a high-volume production setting.

• In-depth understanding of food safety and hygiene practices.

• Good communication skills and ability to work under pressure.s.

Job Description

We are looking for an experienced and qualified Senior Cook to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a cook

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

• Able to cook north Indian food.

Job Description

We are looking for an experienced and qualified Senior Cook to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a cook

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

• Able to cook north Indian food.

- Overseeing daily operations and ensuring high standards of service, hygiene and guest satisfaction.
- Ensuring compliance with company SOP and food safety standards.
- Handling guest complaints professionally and ensure timely resolution.
- Ensure equipment, furniture and fixtures are safe and in good condition.
- Monitor stock levels of food, beverages and operating supplies
- Assist in inventory checks, wastage control and proper storage practice.
- Assist in daily operation in the kitchen, including but not limited to food preparation, plating, etc.
- Perform any additional duties assigned by management.

Skills & Competencies
- Strong leadership and communication skills
- Good observation and problem-solving abilities
- Customer focused attitude
- Knowledge of F&B service standards
- Ability to multitask and work under pressure.

Qualification & Experience
- Degree in Hotel Management/ Hospitality (Preferred)
- 1 - 3 years of experience in Food & Beverage Operations
- Knowledge of hygiene and food safety standards

Management Trainee (Teochew Cuisine) x 5
Working days & hours: 6days, 10hrs, 11am - 11pm (2hrs break)
Location: Clarke quay

Responsibilities:

• Greet and assist customers
• Handle cashiering duties and banking duties
• Provide courteous and efficient food and beverage services to the customers
• Help prepare and clear the tables for restaurant patrons
• Attend and respond to customers’ needs promptly and professionally
• Assist in the serving of the menu-items to restaurant patrons at their seats
• Ensure the smooth operations of the restaurant

Working days & hours: 6days, 10hrs, 11am - 11pm (2hrs break)
Location: Clarke quay

Responsibilities:

• Greet and assist customers
• Handle cashiering duties and banking duties
• Provide courteous and efficient food and beverage services to the customers
• Help prepare and clear the tables for restaurant patrons
• Attend and respond to customers’ needs promptly and professionally
• Assist in the serving of the menu-items to restaurant patrons at their seats
• Ensure the smooth operations of the restaurant

• Oversee all dishes in preparing,cooking and serving
• Prepare dishes according to the approved monthly menu
• Ensure ingredients and final products are fresh
• Handle and store ingredients and food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Maintain food safety and sanitation standard

BENEFITS

·      5 Days work per week

·      44 hours weekly

·      Referral Fee (Up to $3000/-)

·      Uniform provided

·      Career Growth Opportunities

·      Employee discount of 25%

·      Birthday treat for 2pax (Worth up to $150)

·      Leave Benefits

·      Medical Benefits

RESPONSIBILITIES AND MEANS

·      Maintain a charming and groomed appearance as we greet our guests during their entrance to our venue

·      Managing Reservations, walk ins & Event bookings below 40 guests

·      Knowledge of the offers provided by the venue is required, such as Food, Beverage, Seating Options and Promotions

·      Knowledge of Reservation Flow; Consumer View, Booking Platforms, Booking Processes

·      Knowledge of Reservations/ Events Policies 

·      Monitor daily bookings and ensure assigned tables are prepared prior to their arrival

·      Ensure that all requests are properly noted on reservation lists and followed up with 

·      Showing guests to their assigned tables 

·      Provide menu and announce server’s name

·      As a member of the Front Desk, you will also be required to keep informative with the abouts in Sentosa; Ongoing and upcoming Events. Transport timings and methods. Directions and Map of Sentosa etc

·      Know the profile of your guests before shift to anticipate and have a sense of who is visiting the Restaurant. Ensure all reservation requests and VIPs of the day are communicated to the respective service captains

·      Ensure special guests, like disabled people, elderly, children and VIPs, receive personalized services 

·      Maintain constant awareness of operations and reservations on site

·      In this role, you will be responsible for anticipating upcoming reservations, turnovers, and ensuring that walk-ins and last minute reservations are handled in a timely manner in each of the respective seating areas based upon turnovers, peak periods, and the current manpower availability to assure smooth operation flow

·      Maintain efficiency in response; Phone Calls, Email Enquiries, Whatsapp Enquiries

·      Constantly updated with incoming Reviews; appraise and bring up to the Team on Positive and Negative Reviews. Address customer complaints and escalate to the Guest Relations Manager

·      Cashier duties; completing transactions, opening and closing cashier duties

·      Data Reporting; updating of sales report

Management Trainee (Teochew Cuisine) x 5
Working days & hours: 6days, 10hrs, 11am - 11pm (2hrs break)
Location: Clarke quay

Responsibilities:

• Greet and assist customers
• Handle cashiering duties and banking duties
• Provide courteous and efficient food and beverage services to the customers
• Help prepare and clear the tables for restaurant patrons
• Attend and respond to customers’ needs promptly and professionally
• Assist in the serving of the menu-items to restaurant patrons at their seats
• Ensure the smooth operations of the restaurant

Job Summary:

We are seeking a freight executive that coordinates international shipments, manages documentation (bills of lading, invoices), and liaises with carriers, customs agents, and clients to ensure timely delivery. Key duties include booking cargo, monitoring transit, updating customers, and resolving operational issues. Requires strong communication, attention to detail, and logistics coordination skills.

Key Responsibilities:

1. Shipment Coordination: Manage daily logistics, booking cargo, and scheduling transport for air or sea freight.
2. Documentation Management: Prepare, verify, and process shipping documents (e.g., Bills of Lading, packing lists, invoices) and ensure customs compliance.
3. Customer Service: Proactively track shipments and provide regular updates to clients, ensuring high satisfaction.
4. Stakeholder Liaison: Coordinate with transporters, port authorities, shipping lines, and airlines for smooth operational flow.
5. Support & Troubleshooting: Assist direct supervisor / manager with operational tasks and resolve logistical issues to avoid delays

Requirements:

• Education: GCE 'O' Level, ITE, or a Diploma in Logistics/Supply Chain.
• Experience: Minimum 3 years of experience in freight forwarding required.
• Skills: Proficiency in MS Office and high attention to detail.
• Competencies: Ability to work in a fast-paced environment and handle high-pressure situation

Job Description

We are looking for an experienced and qualified Senior Cook to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a cook

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

• Able to cook north Indian food.

Job Description

We are looking for an experienced and qualified Senior Cook to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a cook

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

• Able to cook north Indian food.

Job Summary:

We are looking for a proactive and service-driven F&B Executive – Restaurant Outlet to assist in the smooth operation of our buffet restaurant. This role involves supervising front-of-house staff, maintaining buffet presentation and hygiene standards, and ensuring exceptional guest service. The ideal candidate should be attentive to detail, efficient in handling high-volume operations, and committed to delivering a memorable dining experience.

Key responsibilities

Buffet Operations

• Supervise the setup, replenishment, and breakdown of the buffet area for all meal periods.
• Ensure buffet counters are clean, well-stocked, and presented in line with brand standards.
• Coordinate with the kitchen team for timely and efficient food replenishment.

Guest Service

• Greet and seat guests, manage table rotations, and monitor guest satisfaction throughout service.
• Handle guest inquiries, feedback, or complaints in a professional and courteous manner.
• Ensure guests with dietary restrictions or special needs are supported appropriately.

Staff Supervision

• Support the training and supervision of service staff in buffet procedures and guest service etiquette.
• Monitor staff performance and ensure a positive team environment.
• Assist in creating shift schedules and managing attendance records.

Hygiene & Compliance

• Ensure all health, hygiene, and safety standards are met in the buffet and dining areas.
• Monitor food labeling, temperature controls, and cross-contamination prevention.
• Ensure all SOPs and hotel guidelines are followed consistently.

Inventory & Supplies

• Check daily par levels of crockery, cutlery, glassware, and service equipment.
• Coordinate with the stewarding and purchasing teams for replenishment.
• Report maintenance issues or equipment malfunctions promptly.
• Perform any other job tasks as assigned

Requirements

• Diploma or degree in Hotel Management or Hospitality (preferred).
• 1–3 years of experience in a buffet or high-volume restaurant environment.
• Familiarity with POS systems and inventory tracking tools.