Total 882 Senior Executive level F&B / Tourism / Hospitality job vacancies

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Assistant Restaurant Manager/ Operations Manager

** Available shifts: 10.30am - 3.30pm or 5pm - 10pm

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station

Job Responsibilities:

• Create a welcoming and pleasant atmosphere for guests, ensure smooth seating arrangements, and provide excellent customer service
• Process payments, handle cash transactions with precision, and utilize the Point of Sale (POS) system efficiently
• Enhance the overall dining experience for customers by being a friendly and organized presence at the front of the restaurant
• Make reservations via phone or email and promptly respond to guest inquiries
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Maintain guest profiles and history, noting special occasions and requests
• Escort guests to their table and provide recommendation and information proactively
• Upsell special promotions and events to guests
• Adhere to the compliance of sanitation and safety regulations

Job Requirements:

• 1 year of relevant experience
• Well-groomed, clean, and professional appearance
• strong customer service skills with a passion for creating memorable experiences
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

• Reviewing staffing levels to meet service, operational, and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• Setting and monitoring performance standards for staff.

• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• Advanced knowledge of food professional principles and practices.

• Proficient knowledge of human resources management.

• Excellent communication skills.

• Ability to meet deadlines.

Duties and Responsibilities

• Undertake menu planning

• Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

• Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

• Check quantity and quality of stock received and notify suppliers of deficiencies.

• Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

• Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

• Co-operate fully with the statutory inspections and implement recommendation as appropriate.

• Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

• To undertake such other duties as may be assigned from time to time.

Qualification and competences

• Certificate in food production from a recognized institution

• Food handler’s certificate.

• Experience of 3 years working in a kitchen providing meals for large numbers

• Ability to prepare and serve well-presented and attractive meals to individual requirements.

• A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

• The ability to form positive relationships with colleagues.

• Knowledge of prevailing regulations on Hygiene.

Duties and Responsibilities

• Undertake menu planning

• Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

• Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

• Check quantity and quality of stock received and notify suppliers of deficiencies.

• Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

• Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

• Co-operate fully with the statutory inspections and implement recommendation as appropriate.

• Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

• To undertake such other duties as may be assigned from time to time.

Qualification and competences

• Certificate in food production from a recognized institution

• Food handler’s certificate.

• Experience of 3 years working in a kitchen providing meals for large numbers

• Ability to prepare and serve well-presented and attractive meals to individual requirements.

• A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

• The ability to form positive relationships with colleagues.

• Knowledge of prevailing regulations on Hygiene.

The Senior cookwill prepare meals and follow establishment recipes. Duties include preparingingredients, adhering to the restaurant menu, and following food health andsafety procedures. Cook, clean, assist other cooks and staff and deliver foodin a fast-paced environment. Work may include operating a grill, oven, orfryer. Previous experience in a team environment and various cooking methodspreferred.
That cook need to play as multitasking role he must be ready to washing vesselsand cleaning kitchen environment

Duties andResponsibilities

·        Settingup, cleaning, and organizing work stations

·        Preparingingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

·        Preparingdeep fryer, utensils, and grill for shift

·        Rotiprate flour mixing

·        Readyto cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

·        preparationof south indian & north indian curies

·        Takingorders from wait staff or computerized system

·        Cookingorder according to food health and safety standards

·        Recommendingideas for specials or seasonal dishes

·        Handlingmultiple food orders at one time

·        Monitoringmultiple food orders as new orders arrive

·        Dressingorder for presentation

·        Ensuringeach guest order has the correct food and sides

·        Deliveringfood order to wait staff in a timely manner

·        Storingall food properly

·        Sanitizingand cleaning work stations and utensils

·        Reorderingstock and food supplies

·        Monitoringother cooks and team members

·        Assistingother cooks in preparing food or helping other team members when needed

Requirements andQualifications

·        Readyto work any shift

·        Ableto work in a fast-paced environment

·        Ableto multitask, prioritize, and manage time efficiently

·        Physicalendurance to stand for an entire shift

·        Self-motivatedand self-directed

·        Workswell as part of a team and on individual tasks

·        Ableto quickly memorize complex or multiple orders

·        Highschool degree or equivalent

·        Previousexperience as a cook, or relevant work experience

·        Legallyable to work in establishments which serve alcohol

·        Ableto work early mornings, nights, and weekends

·        Mustpass a background check

·        Ableto read and write

The Food and Beverage Service Executive supervises his/her team members through proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guests’ dining experience expectations as well as to contribute to the achieving of the outlet’s set financial and other targets. 

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Provides excellent and high-quality service at all times to all of our guests based on established hotel standard operating procedures. 
• Oversees the set-up and operation of a station/section in a restaurant. 
• Supervises and participates in running an efficient and profitable operation in the assigned areas.  
• Liaises with the outlet manager to actively encourage a professional and dedicated team. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees to consistently achieve the highest service and product delivery standards with the highest degree of client care and service at all times. 
• Provides services for guests such as order taking and promoting the restaurant's food and beverage offerings. 
• Has extensive knowledge of the hotel’s food & beverage menus to provide knowledgeable service to our product, including liquors and cocktails, upselling products whenever possible and adequate. 
• Remembers guests’ preferences and guests’ names to extend adequate personalized service. 
• Takes guests’ Food & Beverage orders timely, professionally, accurately and assures correct input in the Point of Sales system including seat cover position or any allergens. 
• Verifies guest satisfaction with each table as whenever adequate based on guests and sequence of service and when the main course is served. 
• Uses the guest name appropriately and communicates it to restaurant colleagues, culinary colleagues were appropriate and managers. 
• Serves food/beverage and all condiments correctly in a timely and efficient manner and at the correct temperature. 
• Arrange and maintain all assigned side stations and continually stock each station before and after every shift to always be adequately stocked. 
• Makes sure all silver and glassware are polished, wiped and spotless. 
• Keep all side stations clean at all times. 
• Upkeeps and clears tables between courses throughout the dining experience. 
• Picks up check before guests leave and wish every guest a warm farewell while thanking them for their visit. 
• Follows through opening and closing duties.  
• Adjusts service to suit guests’ requests and personalizes any interaction with the guest. 
• Actively engages in upselling and adds value. 
• Communicate any service shortfalls or possible negative guest perceptions to the manager on duty promptly. 
• Ensures efficiency of work in dishwashing, pantry, and service preparations. 
• Ensures cleanliness and work safety in food preparation and service areas. 
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing every week, sending soil linen for exchange for clean ones, assisting in stock count inventory and collecting Food & Beverage requisition daily.  

Provides a Leading and Consistent Guest Experience  

• Promotes sales through direct guest contact.  
• Constantly obtains guest feedback during operation ensuring guest satisfaction. 
• Handles minor complaints and reports to the managers for proper follow-up. 
• Builds strong relationships with local guests and builds a loyal following as a foundation for a successful operation.  
• Maintains levels of confidentiality and discretion of the guest, colleagues, and operator at all times.  

Management and Leadership of Outlet

• Is a mentor and role model for the Food & Beverage Associates. 
• Proactive, innovative with in-depth Food & Beverage and market knowledge.  
• Observes colleague’s performances, grooming, and punctuality and communicates with the managers accordingly.  
• Provides a high level of Safety and Security for guests and colleagues.  
• Checks daily opening and closing duties. 

Training, Learning and Development of the Team

• Conduct regular on-the-job training for colleagues to develop their skills and knowledge.  
• Guides the departmental orientation for new hires. 
• Ensures that colleagues are aware of hotel rules and regulations. 
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene. 
• Consistently develops in self-learning and development of own skills and knowledge. 

Other Responsibilities  

• Performs any other duties that may be assigned by the manager. 
• Ensures NEA rules and regulations are met and achieved.   
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong. 
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect. 
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned. 

Job Description

• Industry/ Organization Type: Agriculture/ Poultry
• Position Title: Sales Executive
• Working Location: Senoko
• Working Hours: 5 Days, Monday – Friday (8am – 5pm)
• Salary Package: Basic Salary + Commission + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Source and identify new reseller and distributor opportunities for fresh and frozen poultry products.
• Maintain strong relationships with existing clients through regular follow-ups, support, and addressing their requirements.
• Plan and execute sales strategies to meet targets and drive business growth.
• Prepare and deliver sales proposals, quotations, and agreements to prospective customers.
• Collaborate with the marketing team to support campaigns and promotional activities.
• Handle collection of payments when required and follow up on any outstanding or payment-related matters.

APPLY NOW!!!

• Minimum GCE “O” Level qualification.
• At least 2 years of relevant sales experience, preferably within the seafood, agriculture, or poultry industry.
• Possess Class 3 driving license and own vehicle.

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 #83422 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 | Rachael Lee | EA Reg No.: R2093131

We are seeking a dynamic and customer-focused F&B Executive to join our team in Chennai, India. As an F&B Executive, you will play a crucial role in ensuring exceptional dining experiences for our guests while overseeing the daily operations of our food and beverage outlets.

• Supervise and coordinate the activities of F&B staff to maintain high service standards
• Greet and seat guests, ensuring a warm and welcoming atmosphere
• Maximize sales opportunities through product knowledge and suggestive selling techniques
• Oversee the accurate and efficient processing of guest orders
• Manage the setup and maintenance of dining areas, including banquet spaces
• Conduct regular team briefings and participate in departmental meetings
• Promote restaurant specialties and ensure adherence to established service standards
• Handle guest feedback and complaints professionally, escalating issues when necessary
• Implement and maintain food safety and hygiene standards
• Coach and train team members to deliver consistent, high-quality service
• Collaborate with kitchen staff to ensure smooth service operations
• Monitor inventory levels and assist in ordering supplies as needed
• Analyze sales data and suggest improvements to increase revenue
• Ensure compliance with all company policies and procedures

Company Overview

Greensafe International Pte Ltd is a consulting, training, auditing, and outsourcing firm providing Workplace Safety & Health, Environmental, and Quality services to diverse industries and workplaces.

Job Summary

Join a leading hotel in Singapore’s CBD as a Safety Executive to drive operational WSH initiatives, foster a strong safety culture, and ensure compliance across all hotel departments in a dynamic hospitality setting.

Responsibilities

• Conduct safety walks and inspections across all hotel premises, including the Recreation Club & Conference Centre (RCCC), to identify and mitigate hazards
• Review and approve Permit-to-Work (PTW) at shift start and end using the iSecure platform to ensure safe work practices
• Monitor, follow up, and document Colleague Workplace Accident Reports (CWAR) to maintain accurate safety records
• Lead accident investigations involving casualties with department leaders and HR, completing detailed reports within 7 days to identify root causes and prevent recurrence
• Maintain and update the Workplace Safety & Health (WSH) Register for full-time and casual staff within 7–10 days of incidents to ensure regulatory compliance
• Manage near-miss incidents through the WSH Near Miss Register to proactively address potential risks
• Coordinate first aid box replenishment for all departments twice weekly to maintain readiness for emergencies
• Perform on-site safety checks and prepare observation reports for events and work practices to uphold safety standards

Required competencies and certifications

• Registered Workplace Safety & Health Officer — Level B (WSH Level B)

Preferred competencies and qualifications

• Experience working in the hotel or hospitality industry to effectively navigate sector-specific safety challenges
• Proficiency with the iSecure Permit-to-Work platform or equivalent digital safety management systems to streamline safety processes
• Working knowledge of Singapore’s WSH Act, WICA, and MOM reporting requirements to ensure compliance with legal standards
• Skilled in conducting accident investigations and producing formal investigation reports to support continuous safety improvements
• Proficient in Microsoft Office Suite (Word, Excel, PowerPoint) for preparing reports and training materials
• Strong interpersonal and communication skills to engage and collaborate with multiple hotel departments
• Meticulous, organized, and able to work independently with minimal supervision to manage safety operations effectively

Food & Beverages Executive ( aka Management Trainee) is expected to learn all operation duties, responsibilities to run a smooth operation, possess excellent communication skill with customers and with team members, be a team-player, a respectful leader, be management-minded –be the role model to staff and speak like one upon completion of training. You will need to know Subway policies and procedures very well and execute all checklists and management instructions dutifully.

In this position, your main duties as F&B Executive are:

- Opening duties

- Perfect Sandwich building counter duty and cashiering including POS Closing

- Food preparation including baking

- Cleaning duties (counter, kitchen, dining hall, outdoor, toilet ).

- Equipment maintenance

- Ensure excellent customer service with best of your smiles always

- Stock taking, WISR trouble-shooting and Ordering

- Coins and notes exchange from bank

Following completion of 1-2 months training, you will be redesignated to management role suited to your level of competency overseeing two outlets’ duties will include:

- Managing a team of staff.

-Rostering

- Planning & Ordering ingredients

- Be a respectable, know-all Trainer who follows Subway policies and procedures.

- Leadership role to take care of staff morale, needs, training and guidance

- Take care of all paperwork, bank-in of monies

- 3PD deliveries investigation and follow up

- Any other duties assigned by Ops Manager and Director

• Work with the kitchen team to produce diversified menus, must be able to create Tandoor fusion items for Indian and Western Cuisines.
• Do note its a Restaurant and all our Chef's are expected to work in kitchen for preparing menu items, complete delegation of cooking job to junior chef's is not encouraged and expected.
• Come up with new dishes which appeal to the customers, whenever required
• Establish the working schedule and organize the work in the kitchen so that everything works in orderly manner
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to customer's requirements
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste
• Discover talented chefs and train them in order to reach the high standards of the location
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum available resources
• Maintain order and discipline in the kitchen during working hours
• Create tasting menus for clients interested in contracting the food for different events from our kitchen
• Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served

Requirements

• Minimum 4 years of experience on Indian and Western cuisine
• Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor to create Indian and Western Fusion dishes
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BSc degree in Culinary science or related certificate would be a plus

Skills

• Communication
• Teamwork Oriented
• Maintains a Good Energy Level
• Thorough and Organized
• Professional
• Punctual

Job Description:

• Support payroll preparation and processing, including verification of attendance, overtime payments, and resignation settlements.
• Maintain and update the HR database and employee records; prepare HR correspondence and letters as needed.
• Provide general administrative assistance to the HR team.
• Review, recommend, and manage employee retention, rewards, and benefit programmes.
• Prepare and submit monthly HR reports for management review.
• Provide guidance to employees on compensation, benefits, and HR policies.
• Support employee relations matters, including welfare, feedback, and grievance handling.
• Ensure timely processing, renewal, and cancellation of work passes.
• Draft disciplinary letters, memos, and other official HR documentation.
• Conduct outlet visits to monitor staff well-being and perform exit interviews.
• Coordinate performance appraisal exercises, consolidate results, and assist with promotions and salary reviews.
• Assist in organizing company events and activities.
• Manage medical reimbursements and handle WICA reporting requirements.

Requirements:

• Diploma in Human Resources, Business Administration or any related fields.
• Minimum 2 years of working experience as Human Resources role.
• Excellent communication and presentation skills

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: gs1@talenttradersg.com;

EA License No.: 13C6305

Registration No.: R23117856 CHOE KIN MUN

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Our client is a leading player in food manufacturing industry. Due to ongoing expansion, they are looking for a Marketing Executive to support their growing legal and project teams. They are located in the (North) Sembawang – easily accessible.

1. Trade & Retail Marketing

• Collaborate closely with supermarket buyers and retail partners to plan and execute in-store promotions, campaigns, and product launches.
• Develop and manage trade marketing materials (e.g., shelf talkers, wobblers, standees, POSM), ensuring timely production and execution.
• Track, analyse, and evaluate campaign performance and return on investment (ROI).

2. B2B Marketing & Customer Support

• Create and implement marketing initiatives tailored for food service and B2B clients.
• Support the sales team with product presentations, marketing collaterals, and promotional toolkits.
• Oversee corporate branding efforts and coordinate participation in events such as food fairs and trade exhibitions.

3. Branding & Digital Marketing

• Plan and execute digital marketing strategies, including social media management, website updates, and online campaigns.
• Develop content calendars and manage posting schedules to drive brand awareness and engagement.
• Work with designers or independently produce marketing materials when required.

4. Creative & Aesthetic Direction

• Provide clear creative direction and constructive feedback to designers to ensure alignment with brand guidelines.
• Uphold high standards of visual quality and storytelling, reflecting strong aesthetic sensibility.
• Collaborate with R&D and design teams to conceptualise product packaging and campaign visuals.

Requirements

• Diploma in Marketing, Mass Communications, or a related discipline.
• 2–4 years of relevant experience

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/CV.
We regret that only shortlisted candidates will be notified.

Email Address: jobs@recruitpedia.sg
EA License No: 19C9682
EA Personnel No: R25157233
EA Personnel Name: Loh Pooi Keng

5 days // 9am-6pm

Working Location:

(a). 352 Joo Chiat Raod, Singapore 427599

(b) 3015 Bedok North Street 5, #04-16/17,Shimei East Kitchen, Singapore 486350

Salary commencementdepends on experience

Responsibilities & Duties

AR functions - Post receipts to system, send monthly SOA to customers and follow up with outstanding payment.

AP functions - Manage payment processing of vendor invoices and prepare payment.

Petty cash expenses and reimbursement

Perform bank reconciliation

Prepare quarterly GST returns

Data entry and keeping all the documents filing up to date

Payroll

Monthly payroll processing, CPF submission

Requirements:

With Book keeping experience

Maintaining full sets of accountsusing TASBooks for audit

LCCI higher in Accounting or related field

Detail-oriented and well-organized

Able to meet deadlines independently

3–5 years of relevant experience

Responsibilities:

• Oversee all recruitment activities, including job description review, job advertisement posting, sourcing, screening, interview scheduling, conducting interviews, and onboarding of new hires.
• Collaborate with department heads and hiring managers to assess and align on hiring needs.
• Evaluate recruitment channels, including rates, services, and terms & conditions for optimization.
• Prepare and submit work pass applications while liaising with relevant authorities on related matters.
• Compile offer letters and maintain accurate documentation for new hires.
• Establish connections with educational institutions to manage internship programs, traineeships, and scholarships.
• Conduct analysis on HR-related data and perform salary benchmarking to ensure competitiveness.
• Support special projects and undertake additional responsibilities as required.

Requirements:

• Bachelor’s Degree or Diploma in Human Resource Management or a related field.
• Proven experience in recruitment within an in-house or agency environment, managing a high volume of candidates.
• A proactive and collaborative team player focused on achieving team success and delivering results.
• Strong interpersonal and communication skills, capable of engaging with all levels of staff.
• Resourceful and highly motivated, with the ability to work independently.

Interestedcandidates who wish to apply for the advertised position, please click on“Apply”. We regret that only shortlisted candidates will be notified.

EA License No.:01C4394 (PERSOL SINGAPORE PTE LTD)

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