Job Description & Requirements

Good knowledge in Chinese & Fusion cuisine

1. Recruit, select, train, assign, schedule, coach, counsel and discipline employees

2. Communicate job expectations; planning, monitoring, appraising and reviewing job contributions

3. Plan and review compensation actions; enforcing policies and procedures

4. Contribute operations information and recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality and customer-service standards; resolve problems; complete audits; identify trends

5. Forecast requirements; prepare an annual budget; schedule expenditures; analyze variances; initiating corrective actions

6. Develop operations systems by determining product handling and storage requirements; develop, implement, enforce and evaluate policies and procedures; develop processes for receiving product, equipment utilization, inventory management and shipping

7. Analyze process workflow, employee and space requirements and equipment layout; implement changes

8. Maintain safe and healthy work environment by establishing, following and enforcing standards and procedures; complying with legal regulations

9. Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations

10. Accomplish operations and organization mission by completing related results as needed

11. Meet or exceed operations labor budget expectations

12. Manage staff levels, wages, hours, contract labor to revenues

13. Responsible for all department managers and supervisors, with review/approval responsibility for all operations employees

14. Run a safe, injury/accident free workplace

15. Establish contracts and pricing and ensuring proper maintenance and serving as primary liaison with utilities and local government agencies, such as fire, police, health and safety agencies

16. Manage relationships with key operations vendors

17. Track vendor pricing, rebates and service levels

18. Review and approve all operational invoices and ensure they are submitted for payment

19. Serve as primary point of contact when there are customer issues related to equipment quality, customer service, or accidents and mishaps on-site. In particular, this includes any issues on-site at client facilities, such as breaking a fence or tape residue on flooring

20. Communicate customer issues with operations team and devise ways of improving the customer experience, including resolving problems and complaints

21. Work closely with Directors and management team to set and/or implement policies, procedures and systems and to follow through with implementation.

22. Communicate all operating policies and/or issues at department meetings

23. Work closely with the inventory manager and team to perform analysis of our inventory and ensure we are utilizing our inventory effectively, purchasing the right equipment, maintaining solid inventory data and reduce sub-rental expenses

24. Great Knowledge of Chinese, Fusion Food

25. Maintain smooth operations of the outlet

26. To oversee the kitchen and design exceptional menus

27. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard and to train new staffs.

28. Manage compliance with food and beverage hygiene policies and procedures.

30. Hands-on experience with various kitchen equipment

31. Up-to-date knowledge of cooking techniques and recipes

32. Excellent time management abilities

33. Ability to remain calm and undertake various tasks

Requirements

· Proven work experience as a F&B Supervisor

· Hands-on experience with various kitchen equipment

· Advanced knowledge of culinary, baking and pastry techniques

· Leadership skills

· Ability to remain calm and undertake various tasks

· Excellent time management abilities

· Up-to-date knowledge of cooking techniques and recipes

· Familiarity with sanitation regulations

· Culinary school preferred

· Leadership

· Conflict Management

· Business Negotiation

· Organization

· Decision-Making

· People Management

· Data Entry Skills

· Data Processing Skills

· Dependable

· Reporting Skills

· Deadline-Oriented

· Budget Development

· Critical Thinking and Problem Solving Skills

· Planning and Organizing

· Communication Skills

· Persuasiveness

· Influencing and Leading

· Delegation

· Team Work

· Negotiation

· Adaptability

· Stress Tolerance

Brief Summary:

Join a dynamic team and take charge of managing daily operations across multiple outlets, ensuring exceptional service quality and efficiency while contributing to overall business success. This role is perfect for an experienced professional passionate about driving performance and operational excellence.

Responsibilities:

• Oversee daily operations of assigned outlets, maintaining service consistency, food quality, and cleanliness.

• Monitor and analyse outlet performance, including sales, labor costs, food costs, and other controllable expenses to enhance profitability.

• Conduct regular audits, reviews, and visits to ensure compliance with standard operating procedures (SOPs), company policies, and regulatory requirements.

• Collaborate with Restaurant Managers and HR in manpower planning, recruitment, training, and performance management.

• Support the implementation of new SOPs, systems, and operational changes, driving continuous improvement initiatives.

• Execute sales and marketing initiatives as directed, providing feedback on their effectiveness to management.

• Assist with the opening of new outlets, renovations, and other operational projects as needed.

• Address operational issues and customer feedback, escalating when necessary for resolution.

• Prepare and deliver regular operational reports and updates to the relevant management team.

• Provide hands-on support with service duties and adapt to flexible hours or shifts to meet business needs.

• Perform additional ad-hoc responsibilities as assigned.

Requirements:

• Minimum of 5–8 years of experience in food and beverage operations, with a preference for multi-outlet management.

• Proven ability to lead Restaurant Managers and diverse teams effectively.

• Comprehensive understanding of food and beverage operations, including service standards and hygiene protocols.

• Strong knowledge of cost control measures related to labor, food, and other expenses.

• Proactive team player with a positive attitude and commitment to ongoing professional development.

• Hands-on approach, prepared to work alongside teams as required.

• Flexible and adaptable to varied working hours, including shifts and weekends.

• Good leadership, communication, and interpersonal skills with the capacity to perform well under pressure.

• Proven experience in managing multiple outlets and resolving operational challenges efficiently.

• Proficient in MS Office and skilled in preparing operational reports.

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

EA License No: 01C4394 (PERSOL Singapore Pte Ltd)

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOL Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolsingapore.com/policies . You acknowledge that you have read, understood, and agree with the Privacy Policy.

Our client is a well-established F&B group with a strong presence in the hospitality and lifestyle industry. Due to their current expansion plan, they are looking for a Head Chef / Culinary Operations Manager to join their operations team. They are located in the (Central) – easily accessible.

Responsibilities:

• Develop and implement menu concepts, signature dishes, and seasonal food offerings aligned with business direction.

• Ensure consistency in food quality, taste, presentation, portioning, and plating standards.

• Oversee daily kitchen operations, including food preparation processes and production workflow.

• Manage recipe standardization, menu costing, and documentation of food preparation procedures.

• Review and improve menu offerings through new product development and operational enhancements.

• Support catering operations, banquet setups, and large-scale event food preparation when required.

• Handle inventory planning, stock management, supplier coordination, and procurement activities.

• Monitor food cost, labour cost, and kitchen operating expenses to achieve business targets.

• Identify operational improvement initiatives to optimize productivity and reduce wastage.

• Supervise kitchen manpower planning, scheduling, and operational deployment.

• Conduct kitchen training, onboarding, and performance evaluations for culinary staff.

• Ensure compliance with food hygiene, workplace safety, and regulatory requirements.

• Coordinate with service operations team to ensure smooth dining operations and customer satisfaction.

• Prepare operational reports, maintain costing records, and ensure proper invoice processing procedures.

Requirements:

• Diploma or Professional Certification in Culinary Arts, Hospitality, or related field.

• Minimum 5 years of experience in kitchen operations management within the F&B or hospitality industry.

• Experienced in menu planning, food costing, inventory management, and kitchen administration.

• Familiar with large-scale kitchen operations, catering, or banquet services.

• Comfort with split shift setting.

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: R22104769
EA Personnel Name: Ong Boon Kiet (Travys)

Company Overview

We are Franchisees of SUBWAY, operating restaurants with a focus on quality food, safety, and excellent customer service.

Job Summary

The Restaurant Assistant Manager/F&B Executive assist the Manager to leads daily restaurant operations, ensuring food safety, staff performance, inventory control, and local marketing to drive sales and maintain high service standards.

Responsibilities

• Lead and direct restaurant staff to maintain food safety, product preparation, and cleanliness standards consistently
• Manage restaurant safety and security protocols to ensure a safe working environment
• Recruit, train, and develop staff to enhance team performance and service quality
• Oversee inventory management and money control systems, establishing schedules to optimize stock levels
• Initiate and execute local marketing efforts, including contacting prospective guests to promote sales growth
• Maintain accurate business records to support operational and financial tracking
• Operate computerized POS systems and cash registers efficiently to support daily transactions
• Perform operational tasks across all restaurant areas as needed to ensure smooth service delivery
• Manage physical demands of the role, including bending, standing, walking throughout the workday, and lifting up to 20 kg

Required competencies and certifications

• Ability to operate computerized POS systems and cash registers
• Physical capability to perform tasks requiring bending, standing, walking, and lifting up to 10 kg

Preferred competencies and qualifications

• Minimum 5 years of experience in restaurant operations
• Excellent communication skills to interact effectively with all team levels
• Computer literacy to support operational tasks

1. Restaurant & Service Operations

• Supervise daily food and beverage operations to ensure smooth and efficient service.
• Ensure restaurant setup, cleanliness, and presentation standards are maintained at all times.
• Monitor service flow and guest satisfaction during operating hours.
• Coordinate closely with kitchen and bar teams to ensure timely and accurate service delivery.
• Ensure all opening and closing procedures are completed properly.

2. Guest Service & Experience

• Provide professional, courteous, and attentive service to guests.
• Handle guest enquiries, feedback, and complaints promptly and professionally.
• Ensure guests receive high-quality dining experiences in accordance.
• Assist in handling VIP guests, special requests, and operational requirements.
• Promote menu items, daily specials, and upselling opportunities to maximize revenue.

3. Team Supervision & Training

• Supervise, guide, and motivate Waiters / Waitresses and service team members.
• Conduct daily briefings and ensure staff are informed of operational updates and promotions.
• Monitor staff grooming, punctuality, discipline, and service performance.
• Provide on-the-job training and coaching to improve service standards and product knowledge.
• Assist in staff scheduling and manpower planning to support operational requirements.

4. Cashiering & Inventory Control

• Monitor cashiering procedures and ensure billing accuracy.
• Ensure proper handling of cash, POS transactions, and daily sales reconciliation.
• Assist in monitoring stock levels, operating equipment, and outlet supplies.
• Support inventory control and minimize wastage or breakage.

5. Hygiene, Safety & Compliance

• Ensure compliance with Singapore food hygiene, sanitation, and workplace safety regulations.
• Maintain cleanliness and hygiene standards for dining areas, pantry, and service stations.
• Ensure all team members follow grooming and uniform standards.
• Report maintenance issues, safety hazards, and operational concerns promptly.

6. Reporting & Administrative Support

• Assist in preparing daily operational reports and shift handover updates.
• Monitor outlet performance, guest feedback, and service quality standards.
• Support implementation of hotel policies, SOPs, and operational improvements.
• Perform any other ad hoc duties assigned by Management.

Qualifications

Diploma or Certificate in Hospitality, Food & Beverage Management, or related field preferred.

Experience

• Minimum 3–5 years of relevant experience in hotel, restaurant, or hospitality operations.
• At least 1–2 years of supervisory experience in F&B operations preferred.

Skills & Competencies

• Strong leadership and team supervision skills.
• Good interpersonal and customer service skills.
• Ability to work efficiently in a fast-paced hospitality environment.
• Good communication and problem-solving abilities.
• Knowledge of restaurant operations, food service standards, and POS systems.
• Familiarity with Singapore food hygiene and workplace safety regulations.
• Able to work rotating shifts, weekends, and public holidays.
• Service-oriented, responsible, and able to handle operational challenges professionally.
• Able to work rotating shift including weekends and public holidays.

Group Marketing & Brand Manager

Location

Singapore

Employment Type

Full-Time

About Us

Prakasa Group is a diversified business group with operations across food distribution, retail commerce, seafood exports, international trade, and e-commerce.

Our companies include:

• Prakasa Foods Nusantara (Foodservice & Distribution)

• Djaya77 (Retail Commerce & E-Commerce)

• Indoseas Global Seafood (Seafood Export)

• Prakasa Global Asia (International Trade)

• Sedap Food Group (Singapore E-Commerce & Corporate Pantry)

We are looking for a strategic and hands-on Group Marketing & Brand Manager to lead marketing initiatives across multiple business units and brands.

This role is based in Singapore and will oversee marketing planning, campaign execution, content production, and brand development across both Singapore and Indonesia operations.

Key Responsibilities

Marketing Strategy

• Develop and execute annual marketing plans across multiple business units.

• Design and implement both B2B and B2C marketing strategies.

• Create customer acquisition, retention, and brand awareness campaigns.

• Align marketing initiatives with company growth objectives and sales targets.

Brand Management

• Build strong and consistent brand positioning across all companies.

• Ensure consistency in messaging, visual identity, and customer experience.

• Develop brand guidelines and marketing standards.

Digital Marketing & Social Media

• Oversee all company social media channels including LinkedIn, Instagram, Facebook, TikTok, YouTube, and Google Business.

• Develop content calendars and campaign strategies.

• Monitor digital performance and optimize campaigns based on results.

• Manage SEO, SEM, email marketing, and paid advertising initiatives.

Content Production

• Lead content planning and creative direction.

• Coordinate video production, photography, graphic design, and copywriting activities.

• Ensure high-quality content production aligned with business objectives.

Team Leadership

• Manage and mentor marketing executives, designers, content creators, and external agencies.

• Coordinate and supervise execution teams based in Indonesia.

• Establish clear KPIs and reporting structures for all marketing personnel.

Sales Enablement

• Support sales teams with marketing collateral, presentations, product launches, and promotional campaigns.

• Develop lead-generation initiatives for B2B sales channels.

• Collaborate closely with business development and sales teams.

Performance & Analytics

• Track marketing KPIs, campaign performance, lead generation, and return on investment.

• Prepare monthly management reports and marketing dashboards.

• Use data-driven insights to improve marketing effectiveness.

Requirements

Education & Experience

• Bachelor's Degree in Marketing, Business, Communications, or related field.

• Minimum 5 years of marketing experience.

• Minimum 2 years in a managerial or leadership role.

• Experience managing multiple brands or business units preferred.

• Experience in FMCG, foodservice, retail, e-commerce, distribution, or trading industries is highly advantageous.

Technical Skills

• Strong understanding of B2B and B2C marketing funnels.

• Experience with social media management and digital advertising.

• Familiarity with Google Analytics, Meta Ads, LinkedIn Ads, SEO, and CRM systems.

• Experience managing content production and creative projects.

• Strong project management and budget management skills.

Personal Attributes

• Strategic thinker with strong commercial awareness.

• Hands-on and execution-oriented.

• Excellent communication and stakeholder management skills.

• Strong leadership and team development capabilities.

• Comfortable working in a fast-paced entrepreneurial environment.

Success Metrics

Within the first 12 months, this role will be expected to:

• Establish a unified marketing strategy across all group companies.

• Increase brand visibility and audience engagement.

• Improve lead generation for B2B sales teams.

• Grow social media reach and content performance.

• Build a structured content production and campaign management process.

• Develop a high-performing regional marketing team.

Why Join Us?

• Opportunity to build and shape marketing across multiple growing businesses.

• Direct exposure to senior leadership and strategic decision-making.

• Regional role with responsibility across Singapore and Indonesia.

• Fast-growing entrepreneurial environment with significant career growth potential.

• Opportunity to create meaningful impact across food, retail, e-commerce, seafood, and international trade sectors.

Job Description & Requirements

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• To perform any other duties assigned by superior

Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

Assistant Restaurant Manager for New Restaurant:

Location: Singapore


Restaurant Opening: 3rd Quarter 2026


Reports to: Restaurant Manager/ General Manager

About the Restaurant

We are building an ambitious and meaningful restaurant rooted in craftsmanship, ingredients and community.

Our dining room will reflect the same philosophy: thoughtful hospitality, deep product knowledge, and a beverage program that tells stories about the people behind what we serve.

Our goal is to build a restaurant worthy of the world's most discerning diners—one that could stand alongside the finest restaurants globally, while remaining anchored in the community that surrounds it. We aim to create an intimate place that is both ambitious and welcoming — a restaurant that pushes standards while remaining grounded in generosity and warmth.

We are seeking an assistant restaurant manager to join the opening leadership team and help build the restaurant from the ground up.

Role Overview

Alongside the general/ restaurant manager, the assistant restaurant manager is responsible for providing exceptional dining experiences by leading floor operations and team performance in a fine-dining environment, driving sales target and operational excellence.

The role requires both strategic leadership and daily presence on the floor.

Core Responsibilities

·       Build meaningful relationship with our guests by creating an environment where guests feel welcomed, inspired, and cared for

·       Consistently deliver high-quality service that enhances customer dining experiences and satisfaction

·       Be able to execute all floor roles including host, server, and cashier to ensure seamless restaurant operations

·       Support the manager in achieving restaurant sales targets and key performance indicators, including managing food and labour costs effectively

·       Assist in developing, executing and managing restaurant’s beverage program

·       Lead team development by training, motivating, and assessing team members to elevate service standards and operational performance

·       Model professional conduct in responding to customer and team member feedback to maintain a positive service environment

·       Ensure outlet safety, cleanliness, and hygiene standards meet or exceed regulatory and company requirements

·       Manage workforce planning including recruitment, training, scheduling, and reporting staffing needs to the restaurant manager

·       Demonstrate comprehensive menu knowledge and effectively train team members to communicate menu details clearly to customers

·       Help design, oversee and manage restaurant supplies and inventory systems

·       Coordinate reservations, seating strategy and guest dietaries with kitchen and dining room team

Opening Team Responsibilities

As part of the opening leadership team, you will work with the rest of senior management to:

•       Define and establish the restaurant’s service philosophy and standards, including developing service manuals and SOPs

•       Design and operationalize relevant FOH systems 

•       Define and shape the guest journey from reservation to departure

•       Establish and nurture supplier relationships

•       Assist with hiring and training the opening team

•       Lead service rehearsals and training programs

Required competencies and certifications

·       Strong leader and communicator 

·       Diploma/Advanced/Higher/Graduate Diploma in any field

·       Minimum 3 to 5 years of relevant experience in the restaurant industry

·       At least 1 year of experience working in a fine dining restaurant

·       Experience opening restaurants is highly valued

Compensation & Benefits

•                Competitive salary based on experience

•                Medical insurance

•                Annual leaves

•                Gazetted public holidays and government-mandated leaves

•                Annual tip distribution

How to Apply

Please submit cover letter and resume to careers@arosingapore.com

• MNC (Woodlands)
• Company Transport Provided
• Basic: $5500 to $7000 + AWS + VB
• Excellent Benefits + Career Progression
• Process Manufacturing Plant

Job Responsibilities:

Maintenance Operations & Equipment Reliability

• Assist the Maintenance Manager in overseeing daily plant maintenance operations to ensure high equipment reliability and minimal production downtime
• Lead and supervise maintenance activities for processing equipment including pumps, motors, gearboxes, conveyors, compressors, heat exchangers, valves, piping systems, and packaging machinery
• Monitor equipment performance and implement reliability improvement, predictive maintenance, and continuous improvement initiatives
• Support troubleshooting, root cause analysis, and corrective actions for equipment failures and plant breakdowns
• Coordinate closely with production team to maintain stable and efficient plant operations

Utilities & Plant Infrastructure

• Oversee maintenance of plant utilities systems including boilers, steam systems, cooling towers, compressed air systems, chilled water systems, and water treatment facilities
• Ensure utilities systems operate efficiently to support refinery, fractionation, and food ingredient production processes
• Support plant shutdown, emergency maintenance, and recovery activities when required

Preventive & Predictive Maintenance

• Plan and implement preventive maintenance programs to improve equipment lifespan and reduce unplanned downtime
• Monitor and review maintenance schedules and work orders through CMMS system
• Maintain proper maintenance documentation, equipment history, and service records
• Evaluate spare parts usage and ensure availability of critical spare components

Team Leadership & Project Support

• Supervise and guide maintenance engineers, technicians, contractors, and service vendors in daily maintenance activities
• Allocate manpower and resources effectively to support plant maintenance requirements
• Provide coaching and technical guidance to maintenance team members
• Support plant engineering projects including equipment upgrades, process improvement initiatives, machinery installation, and plant modification works

Safety, Quality & Compliance

• Ensure maintenance activities comply with workplace safety regulations and company safety procedures
• Enforce Permit-to-Work (PTW), Lock-Out/Tag-Out (LOTO), and safe maintenance practices during all maintenance activities
• Support compliance with GMP, HACCP, ISO, food safety, and quality standards within manufacturing operations

Requirements

• Diploma / Degree in Mechanical Engineering, Electrical Engineering, Mechatronics, or related discipline
• Candidates from edible oil refinery, food manufacturing, chemical, FMCG, palm oil, or process industries are preferred

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

NG DIAUM YEE (R2198031)

EA Recruitment Pte Ltd

EA License No: 21C0492

Brief Summary:
Join a dynamic restaurant team where you will play a pivotal role in managing smooth daily operations and enhancing customer satisfaction. This position offers an opportunity to lead a talented team while implementing best practices for operational excellence.

Responsibilities:

• Oversee day-to-day restaurant operations to deliver exceptional service and customer satisfaction.

• Manage operational costs and identify opportunities for efficiency and waste reduction.

• Lead and develop the team through guidance, training, and performance feedback.

• Conduct team briefings to ensure high standards of operational excellence and a superior customer experience.

• Maintain accurate records of team attendance, schedules, and overtime details.

• Implement and uphold best practices and standard operating procedures (SOPs) to ensure quality and efficiency.

• Monitor product quality and build strong relationships with suppliers and vendors.

• Generate financial and operational performance reports to facilitate business analysis and planning.

• Assist in the preparation of budgets and business initiatives.

• Collaborate with marketing and communications teams to enhance customer engagement and brand visibility.

• Ensure regular compliance with health, safety, and sanitation regulations.

• Undertake additional duties as assigned to contribute to the restaurant's overall success.

Requirements:

• Diploma, degree, or professional certification in Restaurant Management, Hospitality, or a related field.

• Minimum of 8 years of relevant experience in the food and beverage industry, including prior supervisory or managerial roles.

• Strong leadership abilities with effective team management and interpersonal skills.

• Experience in fine-dining or upscale dining establishments is an advantage.

• Knowledge of food and beverage service standards.

• Flexibility to work varied hours, including shifts, weekends, and public holidays.

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

EA License No: 01C4394 (PERSOL Singapore Pte Ltd)

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOL Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolsingapore.com/policies . You acknowledge that you have read, understood, and agree with the Privacy Policy.

Our client is a one of the leading players in the Industrial Manufacturing industry. Due to business needs, they are now recruiting a Regional Business Development Manager to be part of their Sales team to support their business needs. They are located in the East - easily accessible.

Job Responsibilities of Regional Business Development Manager:

• Drive sales growth by achieving targets and strengthening key accounts
• Identify and secure new business opportunities with both existing and new customers
• Build and maintain strong client relationships, addressing needs and resolving issues
• Develop strategies to win market share and stay competitive
• Analyse customer trends to retain and grow accounts
• Maintain accurate sales data and pipeline updates in CRM (Salesforce)
• Collaborate with cross-functional teams (engineering, marketing, product) to drive initiatives
• Develop and execute sales strategies to support regional growth
• Generate demand and expand opportunities in MRO and CapEx spending
• Conduct regular client visits, presentations, and follow-ups
• Manage the full sales cycle from lead generation to negotiation and closing
• Stay updated on market trends and competitor activities

Requirement

• Degree in engineering field
• Min 5-10 years of B2B industrial sales experience to F&B Manufacturer
• Comfortable with overseas travelling

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 candidate will be notified.

Email Address: jobs@recruitpedia.sg

Recruitpedia Pte. Ltd.
EA License No. 19C9682
EA Reg. No. R2198636 (Oh Puey Xin)

Key Responsibilities

• Manage and oversee the daily operations of the Chinese restaurant to ensure smooth and efficient service delivery.
• Maintain comprehensive knowledge of hotel facilities, services and local attractions to effectively assist guests with enquiries and recommendations.
• Drive revenue growth, maximize restaurant profitability and implement cost-control measures.
• Build strong relationships with guests and handle requests, feedback and enquiries promptly.
• Lead and motivate the restaurant team to consistently deliver high-quality food and exceptional service standards.
• Ensure compliance with established service, hygiene, safety and operational standards.
• Foster a positive work environment and develop team members through coaching, training and performance management.
• Collaborate effectively with other hotel departments to ensure seamless guest experiences.
• Monitor staffing levels, scheduling and resource allocation to support operational needs.

Requirements

• Minimum 5 years of managerial experience in a Chinese restaurant operation.
• Strong leadership, interpersonal and communication skills.
• Proven ability to manage restaurant operations, drive revenue and control costs.
• Service-oriented mindset with a strong commitment to guest satisfaction.
• Strong team-building skills with a passion for developing and mentoring employees.

Food and Beverage Manager

Salary: Fixed monthly salary of $3,000 – $4,900
Contract: Full-time, 2-year contract
Work Schedule: 5.5-day work week
Location: Office near Woodlands
Benefits: Staff lunch provided

Key Responsibilities

• Operations Management
• Develop, implement, and optimize Standard Operating Procedures (SOPs).
• Oversee daily operations in compliance with company standards and regulatory requirements, especially food hygiene and safety.
• Review and plan work schedules to ensure productivity and efficiency.
• Coordinate between servery, kitchen, and customer orders for seamless in-house and catering service delivery.
• Resolve service issues and implement continuous feedback loops for service improvement.
• Actively participate in kitchen operations as part of daily responsibilities
• Performance & Training
• Establish and monitor key performance indicators (KPIs) for service quality, cost control, and sales targets.
• Develop training materials and conduct staff training sessions.
• Accounts & Administration
• Assist with accounts payable and receivable functions.
• Support inventory management and stock control.
• Manage email enquiries and maintain professional communication.
• Utilize Microsoft Office effectively for reporting and documentation.
• Additional Expertise
• Experience in handling food allergies is an advantage.

Requirements

• Minimum 4 years of experience in the Food & Beverage sector, with at least 1 year in a supervisory role.
• Degree or Diploma in a relevant field.
• Strong leadership and teamwork skills.
• Ability to multi-task and perform under pressure.
• Highly motivated, independent, and proactive.
• Well-organized with strong attention to detail.

Note: Only shortlisted candidates will be notified.

Job Scope
As the Restaurant Manager, it is an important leadership position within our Restaurant Operations team, you’ll be responsible for the daily management of the restaurant whilst leading & developing your team. As a leader, you’ll be looked upon as a calming force when the heat’s on. On any given day you will be leading the team through busy service periods, crew training, proactively improving guest experience, managing food safety and food quality, managing inventory and restaurant financials as required.

What we’re looking for

We’ll provide you with the support required to get the mechanics right. We’re scouting for attitude, maturity and energy. If what we’re doing strikes a few chords, we’d love to opportunity to find you a place in our team.

• Running a shift at GYG is intense but rewarding, so to ensure you’re successful in the role, you’ll need experience. We appreciate ‘experience’ comes in may shapes and sizes – What we mean specifically is;
• Experience leading a team within a busy, high volume hospitality environment
• Experience delivering exceptional customer service
• Experience in managing restaurant financials (P&L)

Benefits

These are just some of the benefits that come with working at GYG:

• Attractive Salary $$
• Performance Incentives (quarterly)
• Rapid Career Growth
• 5 days work week and 2 days OFF, 44 hours
• Outpatient & Hospitalisation benefits
• Staff meals & discounted meals
• Sign-up bonus of $2,000
• Staff referral programme of $500
• Various types of leave entitlements
• Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

Job Description & Requirements

• Plan and create menus considering clients’ preferences and dietary needs.
• Control and direct the food preparation process and any other relative activities.
• Construct dishes that reflect our commitment to quality.
• Supervise kitchen staff’s activities to ensure compliance with health and safety standards.
• Ensure the consistent, high-quality delivery of every dish.
• Manage and train kitchen staff.
• Estimate food requirements and food/labor costs.
• Manage relationships with distributors and resolve issues with vendors promptly.
• Follow the budget established by the restaurant management.
• Keep time and payroll records.