Total 1,170 Manager level F&B / Tourism / Hospitality job vacancies

The above position plays a key role in maximising hotel revenue and profitability by supporting the development and execution of pricing, distribution, and inventory strategies. Working closely with the Director of Rooms & Revenue, this role ensures optimal business mix, accurate forecasting, and effective use of revenue management systems and distribution channels.

Revenue Strategy & Analysis 

• Assist in developing and implementing pricing and yield strategies to maximise room revenue, market share, and profitability. 
• Conduct daily, weekly, and monthly analysis of hotel performance, competitor benchmarking, and market demand. 
• Support the preparation of accurate revenue forecasts and budgets. 

Inventory & Pricing Management 

• Monitor and adjust room inventory and rate strategies across all distribution channels(brand website, OTAs, GDS, corporate accounts). 
• Ensure rate parity and distribution accuracy across all platforms. 
• Support group pricing decisions and evaluate displacement analysis for large bookings. 

Systems & Reporting 

• Maintain and optimize revenue management systems (RMS), channel manager, and PMS data accuracy. 
• Prepare and present regular performance reports, including pickup pace, segment mix, and booking trends. 
• Track and report on key KPIs such as ADR, RevPAR, Occupancy, and Market Penetration Index. 

Collaboration & Communication 

• Work with Sales & Marketing teams on promotions, campaigns, and packages to drive demand. 
• Coordinate with Reservations and Front Office to ensure smooth execution of pricing and inventory strategies. 
• Support Director of Rooms & Revenue in strategy meetings and provide insights for decision-making. 

Qualifications 

• Bachelor's diploma or degree in Hospitality Management, Business Administration, Finance, or related field 
• Minimum 2-3 years of revenue management experience in hotel or hospitality sectors
• Proven experience with revenue management software and systems (e.g., IDeaS, Duetto, or similar platforms) 
• Strong analytical and financial modeling skills with proficiency in Excel and data analysis 
• Solid understanding of hotel operations, rate structures, and distribution channels 
• Excellent communication and presentation skills 
• Strong organizational and time management abilities with attention to detail 

Job Description:

• Lead and oversee the seamless day-to-day operations of all Food & Beverage outlets including Racines, 1864, Whisky Lounge and in-room dining.
• Drive guest satisfaction, loyalty and brand reputation by delivering memorable dining experiences through personalized service, strong guest engagement and meticulous attention to detail.
• Evaluate changes in guest needs, the guest mix and competitive set in order to recommend and action appropriate product/service and operational changes as necessary.
• Ensure that brand standards, including sustainability initiatives, are maintained.
• Recruit, mentor, coach and develop high-performing teams through structured training, succession planning, performance management, and employee engagement initiatives that foster a positive service culture.
• Coordinate and communicate with all other departments as required to ensure smooth operations, high levels of guest and employee satisfaction and the most effective use of resources.
• Take a proactive and innovative approach to operations in order to maintain market competitiveness and exceptional financial performance.
• Work with the Marketing team to develop creative and effective promotions and to drive their implementation in a timely manner.
• Develop beverage menus for all areas and work with the Executive Chef to develop dining menus.
• Prepare monthly forecasts for restaurant, room service and bar, review daily and monthly financial result and take any required actions.

Job Requirements:

• Minimum 3 -5 years of experience in a similar role, preferably in a Five-star luxury setting.
• A strong understanding of the overall hotel business with the ability to study, analyse and interpret complex activities and/or information in order to improve new practices or develop new approaches.
• Proven experience in meeting budget and forecast for all costs, including payroll and other expenses.
• Experience in managing and developing a team, including performance management, performance reviews, disciplinary procedures, creating learning and development plans, coaching etc.
• Has a good understanding of luxury guest expectations and desire to meet these expectations.
• Project professional image at all times through personal presentation / interpersonal skills.
• Has awareness of industry trends in service, product and presentation. A passion for food, wine and the culinary arts that is knowledgeable and effusive.
• Aptitude for developing promotions and marketing.

Occupying Levels 25 to 39 of the DUO Tower, Andaz Singapore is a lifestyle hotel brand by Hyatt Hotels Corporation that inspires fresh perspectives. The first Andaz property in Southeast Asia offers well-appointed guestrooms and suites, four event venues, and five dining and drinking concepts, with stunning views of the city. Situated at the crossroads of the Kampong Glam, Little India and Bras Basah Bugis cultural districts—with their intimate shophouse-filled alleyways and atmospheric colours, textures and flavours— Andaz Singapore aims to spark discovery of the rich culture of Singapore, and inspire guests to experience the city from new angles.

Global in scale while local in perspective, the Andaz brand empowers self-expression and stimulates guests’ curiosity through imaginative travel for a distinctively local experience. Through thoughtful, unscripted service tailored for travelers, Andaz hotels enable guests to go beyond the familiar to discover and define their personal essence while immersing themselves in the spirit of the eclectic culture around them.

Come join us to express your Andaz as the Hotel’s Assistant Manager – Cantonese Restaurant if the following describes you.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit center, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Fluent in both English and Mandarin in order to communicate with Mandarin speaking guests.

• Minimally one year as Assistant Manager in a hotel or large Cantonese/Chinese restaurant with good standards.
• Great knowledge in restaurant management
• Well-versed in operational standards, managing manpower cost & driving financial goals
• Comprehensive knowledge of business needs and productivity requirements
• Strong communication and leadership skills
• Excellent administrative, customer service and interpersonal skills
• A can-do attitude

** We regret that only shortlisted candidates will be notified **

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations to ensure smooth workflow and service delivery
• Deliver superior customer service to maximize satisfaction and loyalty
• Respond efficiently and accurately to customer complaints to resolve issues promptly
• Regularly review product quality and research new vendors to maintain high standards
• Organize and supervise staff shifts to optimize coverage and productivity
• Ensure compliance with sanitation and safety regulations to uphold health standards
• Manage the restaurant’s public image and suggest improvements to enhance reputation
• Control operational costs by identifying and implementing waste reduction measures
• Promote the brand in the local community through word-of-mouth and restaurant events to increase visibility
• Recommend marketing strategies such as discounts and social media ads to reach a broader audience
• Train new and current employees on proper customer service practices to maintain service quality
• Implement policies and protocols to sustain efficient future restaurant operations

Required competencies and certifications

• Proven work experience as a Restaurant Manager, Restaurant General Manager, or similar role
• Proven customer service experience in a managerial capacity
• Extensive food and beverage (F&B) knowledge, including the ability to recall ingredients and dishes to inform customers and staff
• Familiarity with restaurant management software
• Strong leadership, motivational, and people management skills
• Acute financial management skills

We are seeking a highly organized Section Head (Deli) to lead our "Fresh-to-Go" section. This role is critical in ensuring our sandwiches, salads, and savory items are prepared with the freshest ingredients and delivered with maximum efficiency.

Key Responsibilities:

• Assembly Management: Lead the assembly line for sandwiches and deli products, ensuring high-speed output while maintaining recipe accuracy.

• Ingredient Integrity: Oversee the preparation of fresh produce and proteins, ensuring strict FIFO (First-In, First-Out) protocols.

• Cold-Chain Compliance: Maintain the highest level of sanitization and temperature control, adhering to SFA "Ready-to-Eat" food regulations.

• Quality Control: Verify that all fillings, sauces, and spreads are prepared according to standardized recipes.

• Efficiency: Optimize prep and assembly workflows to meet tight early-morning delivery windows.

Requirements:

• Minimum 5 years of experience in a commissary kitchen, catering, or high-volume deli operation.
• Strong background in cold-kitchen management and food safety.
• Excellent organizational skills with the ability to manage numerous SKUs.
• Experience in training staff on portion control and standardized assembly.
• Ability to thrive in a fast-paced, high-volume environment.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations.
• Willingness to work rotating shifts and weekends/public holiday
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

About The Company

We have partnered with one of the leading retail groups in Singapore with a strong presence across multiple store formats islandwide. With a portfolio of well-established brands, the business continues to grow and adapt, serving diverse customer segments though its network of over 50 outlets.

Job Summary

The successful candidate will be responsible for driving the growth and performance of assigned product categories through a structured category management approach. This role focuses on enhancing financial results, strengthening customer appeal, improving market competitiveness, and optimising overall category productivity.

This role is based in Tampines North.

Key Responsibilities

• Develop and execute strategic business plans to meet category sales, profit, and income targets.
• Build and manage an effective product assortment based on customer needs and evolving market trends.
• Plan and implement promotional activities that deliver excitement and incremental revenue.
• Contribute to shrink reduction through effective purchasing and stock management practices.
• Define placement strategies and planograms that enhance customer experience and improve product flow.
• Formulate competitive pricing strategies that deliver strong customer value while meeting business goals.
• Foster good supplier partnerships to maximise trading terms, discounts, and joint business opportunities.
• Lead private label development within assigned categories to strengthen profitability and assortment differentiation.
• Ensure adherence to company processes and policies, including stock ageing, write-off controls, and inventory discipline.

Qualifications

• Bachelor's degree in Business Administration and/or any related field is preferred.
• Minimum 3 years of experience in Category Management, Procurement, Key Account Management and/or similar role.
• Great commercial acumen with a track record of delivering sales and profit improvements.
• Possesses solid knowledge and experience in sourcing or buying.
• Demonstrates good communication and negotiation skills.
• Excellent stakeholder management with the ability to build and maintain effective working relationship.

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

Key Responsibilities

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

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

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

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

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

Requirements

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

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

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

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

Beirut Grill is a Lebanese restaurant in the historic Bussorah Street area and are looking for a Restaurant Manager to lead our team. The Restaurant Manager will be responsible for overseeing daily operations, managing staff, and ensuring an exceptional dining experience for our customers.

Responsibilities:

• Manage all aspects of daily restaurant operations, including inventory management, staff scheduling, and financial reporting
• Train, supervise, and mentor staff to ensure excellent customer service and efficient operations
• Develop and implement policies and procedures to ensure efficient and effective operations
• Monitor and maintain restaurant cleanliness and sanitation standards
• Ensure compliance with health and safety regulations
• Work with the chef to develop and maintain menu offerings and specials
• Build and maintain relationships with customers and the local community to ensure repeat business and positive word-of-mouth marketing
• Manage budgets and financial reporting, including analyzing P&L statements and making necessary adjustments to improve profitability
• Other duties as assigned

Requirements:

• Minimum of 3 years of experience in restaurant management or a related field
• Strong leadership and team management skills
• Excellent communication and interpersonal skills
• Strong organizational and time-management skills
• Experience with financial reporting and P&L analysis
• Knowledge of food and beverage industry regulations and best practices
• Familiarity with restaurant management software and POS systems
• Must be able to work flexible hours, including evenings, weekends, and holidays

We offer competitive compensation packages and opportunities for growth within our company. If you are a dynamic, results-driven individual with a passion for the food and beverage industry, please submit your resume for consideration

• Training restaurant new staff.
• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Do sales settlement and inventory report for the day.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

Benefit:

OFFICE HOUR (8:30 AM TO 6:00 PM)– MONDAY TO FRIDAY

NEARBY MATTAR MRT & ALJUNIED MRT STATION

WORK-LIFE BALANCE AND FRIENDLY ENVIRONMENT

Responsibilities:

Manage Indoor and Outdoor Sales

Conduct presentations and product demonstrations to prospective clients

Build and maintain relationships with customers to enhance brand loyalty

Understand client requirements and tailor solutions to meet their needs

Develop and implement strategic sales plans to meet company targets and expand the customer base.

Identify and pursue new business opportunities within the packaging sector (e.g., food & beverage, industrial, consumer goods, e-commerce).

Build strong, long-term relationships with key clients and stakeholders.

Collaborate with production, R&D, and customer service teams to ensure client satisfaction and timely delivery of solutions.

Analyze market trends, competitor activity, and customer insights to inform pricing and product strategies.

Prepare regular sales forecasts, budgets, and performance reports for senior leadership.

Requirements:

Food & Packaging or related field.

2 years of indoor and outdoor sales experience in the food & packaging industry

Ability to work independently and as part of a team

Passion for sales and building relationships with customers

Proactive attitude and ability to adapt to changing situations

Must be able to communicate with customers in English / Chinese

Possess Singapore Class 3 License

Job Description & Requirements

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.The candidate will be required to prepare and cook a variety of Chinese dishes according to the restaurant’s standards.

3. The candidate should have proven experience as a chef in preparing Chinese cuisine.

4.The candidate should have strong knowledge of Chinese cooking techniques (e.g., wok handling, braising, steaming), ingredients, and flavours.

5.Able to work under pressure in a fast paced, dynamic and challenging work environment

6.Able to work split shift, weekends and public holidays

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Assist in other logistics activities as and when required
• Pick and packing of supplies
• Assist in daily operations
• Verify quantities, condition and type of goods received
• Ensure proper labelling & storing of goods received
• Liaise with suppliers of overseas and local and buyers on delivery schedule
• Check the packing of food products by mixing up of various combinations and proportions of spices which could bring a good quality and flavour of masala powders and various spices powders are in correct proportion.
• Ensure accurate update of goods received and goods issued into system
• Responsible for receiving / packing / collecting of parcels, shipments and documents
• Replenish stock, monitor stock expiry & conduct cycle counts every quarterly
• Maintain and count of stocks properly
• Responsible for good housekeeping and safe workplace
• Dispose obsolete equipment and material

Job Duties:

• Manage floor operations to ensure consistently excellent guest experience.
• Recommends and suggests specialties to guest, up sells whenever possible.
• Train and work together with service and kitchen team to build sales.
• Responsible for all ordering, inventory, stationary, stocks for daily use in outlet and manage stock levels and wastage.
• Inspects table and glassware for cleanliness and damages.
• Inspects service stations for cleanliness, functioning of equipment and sufficient supplies.
• Present bill upon request and processes payment.
• Train staff in the outlet as and when necessary.
• Ensure that service team adheres and comply with company’s policies and procedures.
• Handle customer complaints and feedback.
• Ensuring that the handover, closing and opening procedures are completed in each shift.
• Maintain a sound knowledge of the menu and presentation standards for food and drinks.
• Support cluster managers in optimising labour usage.
• Perform any others duties as directed by the Restaurant In-Charge and Operations Manager.

Requirements:

• Min. 2 years of relevant working experience in related field
• Management or supervisory experience will be an added advantage
• Ability to thrive in fast-paced and highly energized working environment
• Mature and decisive with good business acumen
• Resourceful with excellent management and interpersonal skills
• Proficient in MS Office Applications

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned

· Keep abreast of changes in F&B especially high end bar trends and be proactive and resourceful in the analysis of such emerging trends and guests changing needs/preference.

· Champion high standards of Guest Relation services at all areas, and actively work to uphold such high standards by providing constant and honest feedback to all related team members/ and coaching them

· Establish rapport with guests, maintaining good relationship and handle all guest feedback, complains, service recovery in a timely manner.

· Be the key contact person to personally look after event organisers, in order to ensure that all operating departments involved, are following through the event requirements seamlessly; personally and frequently verifying that guests attending the events/patronising outlet are receiving the best possible service in a consistent fashion and to pre-empt/ spot possible shortfalls, providing solutions to remediate it in a timely manner.

· Drive and develop guest engagement and satisfaction programs, targeting customer’s loyalty/ repeat business, aiming high guest return ratio.

· Review, impellent and ensure effective and efficient service standards, with the aim to achieve service excellence and organizational goals.

· Be on the floor during meal periods, performing The Fullerton Ambassador role, to welcome, usher, bid farewell to VIPs and event’s organisers/ planners, building rapport, assessing satisfaction and ensuring repeat business from these stakeholders

· Drive Tripadvisor ranking in all outlets, keeping the team focused on targets.

· Maintain a good rapport and working relationship with all staff, not only within the F&B department but all other departments in both hotels and precinct.

· Maintain high standards of department, personal grooming at all times, being a role model to the team.

Requirements:

· Minimum Diploma in a related discipline with 3-5 years relevant experience, and/or training in similar capacity; or equivalent combination of education and experience.

· Passion for service excellence and high service standards

As the Housekeeping Manager you bring an unparalleled commitment to excellence, a detail-driven approach and a genuine passion for maintaining an impeccable guest experience to our dynamic Housekeeping Team.

• Lead and manage the housekeeping team, ensuring flawless cleanliness and presentation throughout the hotel.
• Establish and maintain the highest hygiene and quality standards in all guest rooms, public areas, and back-of-house spaces.
• Work closely with other departments to ensure seamless guest experiences.
• Develop schedules, allocate tasks, and oversee inventory management of cleaning supplies and linen.
• Train, motivate, and inspire your team to uphold our luxury service standards.
• Monitor guest feedback and continuously improve our housekeeping operations.
• Ensure compliance with health and safety regulations.