Total 1,299 Manager level F&B / Tourism / Hospitality job vacancies

Job Description

• Industry/ Organization Type: Manufacturing (Food Ingredients)
• Position Title: Sales Manager (Export) / Regional Sales Manager 
• Working Location: Tai Seng (Walking Distance from MRT)
• Working Hours: 5 days (8.30 AM – 5 PM)
• Salary Package: Basic Salary up to $7,500 + AWS + Variable Bonus
• Duration: Permanent Role

Key Responsibilities

• New sales generation and maintenance of current sales through proactive promotion of new items, development of new customers, customer relationship building, and keeping abreast with competition and developments in the market.
• Develop product knowledge and selling proposition for products.
• Develop, control, and direct the sales strategy in the designated region for profitable sales growth.
• Plan, develop, coordinate, and execute sales policies and programs.
• Manage the activities of the appointed distributors in the region to ensure they are focused on expanding the customer base and seeing to customers' needs by providing quality service.
• Provide strategic input in the planning process, as well as information on markets, trends, competitors and opportunities.
• Achieve sales targets.
• Conduct internal coordination with Customer Service and Technical teams to support our customers and distributors in the region.
• Organize meetings, product trials and demos.
• Any other ad-hoc duties as required.

APPLY NOW!!!

• Degree/Diploma in Food Science or related discipline
• Minimum 5 years of experience as a Sales Manager/Key Accounts Manager or related
• Candidates with experience dealing with overseas distributors/customers in the Asia/Southeast Asia region have an added advantage
• Knowledge of Meat Processing and QSR Markets are preferred

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #65757 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 | Angel Lim | EA Reg No.: R1769781

We are hiring an Assistant Restaurant Manager to support the daily operations of our Peranakan and Chinese cuisine restaurants located in town. Different concepts are available, and placement will be based on experience and fit. This role is for someone who understands that an Assistant Restaurant Manager is not just “second-in-command”, but the anchor on the floor who is steady, hands-on, and accountable.

As an Assistant Restaurant Manager, you will work closely with the Store-In-Charge and kitchen team to ensure smooth daily operations, consistent service standards, and a disciplined but respectful working environment.
You are expected to be present on the floor, lead by example, and step in when things get busy and not manage from the sidelines.

Key Responsibilities

• Support the Store-In-Charge in managing daily restaurant operations
• Lead front-of-house service during peak periods and ensure smooth table flow
• Supervise service staff, assign duties, and maintain service discipline
• Coordinate closely with the kitchen on order timing, accuracy, and service flow
• Handle guest interactions professionally, including service recovery when needed
• Assist with manpower planning, staff scheduling, and attendance tracking
• Train and guide service staff on SOPs, service etiquette, and product knowledge
• Prepare and support basic operational reports (sales, manpower, service issues)
• Ensure cleanliness, hygiene, and safety standards are maintained at all times
• Enforce company policies fairly and consistently

What We’re Looking For

• Prior experience as an Assistant Restaurant Manager or Senior Supervisor in F&B
• Familiarity with Peranakan, Chinese, or Asian dining concepts
• Comfortable managing a fast-paced dining floor and peak-hour pressure
• Strong people management skills — firm, fair, and calm
• Able to communicate clearly with both service and kitchen teams
• Comfortable handling basic reporting and operational admin
• Willing to work shifts, weekends, and public holidays
• Someone who takes responsibility seriously and understands accountability

Why Join Us

• Multiple concepts under one growing F&B group
• Town locations with steady customer traffic
• Structured operations with room to grow
• Clear expectations and professional management
• Opportunity to step up as the business expands

If you are ready to take ownership of your role and grow with a serious F&B operation, we welcome your application.

• Drive revenue and profitability targets for the assigned outlet. 
• Foster and maintain positive guest relations at all times. 
• Oversee the opening, operating, and closing procedures to ensure smooth daily operations. 
• Ensure the dining area consistently meets health and safety regulations and is clean, well-maintained, and visually presentable. 
• Adhere to and enforce Food & Beverage Safety and Hygiene policies and procedures. 
• Ensure the menu board and beverage lists are in good condition and that the required number of menus are always available. 
• Assist in resolving payment issues and ensure all cashiering activities comply with accounting standards. 
• Monitor staff performance across all service areas, ensuring adherence to service standards, and provide on-the-spot coaching as needed. 
• Conduct daily briefings and keep the Operations Manager and Directors updated on operational matters and key developments. 
• Maintain accurate and consistent inventory and stock control for food and beverages. 
• Establish par levels and manage requisitions for supplies, liquor, beer, wine, and equipment based on forecasted business needs. 
• Participate in interviewing and selecting potential Front of House hires. 
• Analyse situations, evaluate outcomes, and implement effective solutions to operational challenges. 
• Contribute actively to the implementation of service enhancements and continuous improvement initiatives. 
• Maintain an effective training system to ensure team members are equipped with the knowledge and skills to perform at a high level. 
• Set clear, realistic, and challenging goals to drive team performance and operational excellence. 
• Ensure timely performance reviews and appraisals for all Front of House staff. 
• Perform any other ad hoc duties as assigned by the Operations Manager or Management Team. 

Our esteemed client in the Construction industry is seeking a Project Manager to join their dynamic team:

• Employment Type: Permanent
• Position: Project Manager
• Location: Central (Nearest MRT: Mattar)
• Working Hours: 5.5 days, Office Hours
• Salary Package: Up to $12,000 + Bonus

Job Responsibilities:

• Lead project planning and execution, ensuring all activities are accurately prepared and carried out to meet project objectives.
• Serve as the primary point of contact for all project stakeholders, including clients, consultants, regulatory bodies, and subcontractors, to ensure seamless project progression.
• Develop, review, and submit comprehensive project documentation, including detailed programs, schedules, method statements, technical proposals, and risk assessments.
• Conduct regular safety and progress meetings with internal teams, subcontractors, and on-site personnel to maintain high safety and performance standards.

Job Requirements:

• At least a Diploma in Civil Engineering, Construction Management or other related discipline.
• Minimum 5 years of experience working in the construction industry, with experience in handling Residential/ HDB/ Hotel projects.
• Must be capable of leading and managing a project team.
• Able to work in a fast paced environment and under tight deadlines.

Ready to apply? Here’s how:

• Click the APPLY button, or
• Email your resume (in MS Word or PDF format) to adelin@intuitrecruitment.com. Include the job title in your email subject line for prompt processing.

Only shortlisted candidates will be notified.

By submitting your application, you consent to the collection and use of your personal data under Personal Data Protection Act (PDPA).

Adelin Chong | EA Personnel Reg No.: R1875641

Intuit Recruitment Pte Ltd | EA License No.: 25C2793

Responsibilities

• Lead the planning and execution of commercial foodservice fit-out projects, ensuring alignment between operational requirements, technical constraints, and client expectations.

• Drive coordination across consultants, contractors, suppliers, and internal stakeholders to ensure smooth integration of kitchen systems within the overall build environment.

• Review and interpret layout drawings, equipment specifications, and service requirements, providing technical input and resolving design clashes where necessary.

• Oversee on-site installation works including mechanical, electrical, ventilation, and plumbing interfaces, ensuring quality standards and regulatory compliance are met.

• Track project timelines, procurement schedules, and cost controls, proactively identifying risks and implementing corrective actions.

• Ensure all submissions, inspections, and installations comply with relevant authority guidelines relating to ventilation, fire safety, and foodservice infrastructure.

Requirements

• Diploma or Degree in Mechanical Engineering, Building Services, Construction Management, or a related discipline.

• Proven experience managing commercial kitchen, foodservice, or hospitality infrastructure projects from coordination through handover.

• Working familiarity with kitchen equipment systems, ventilation and exhaust coordination, and basic drawing review or mark-up in AutoCAD.

• Strong stakeholder management skills with the ability to manage multiple contractors and technical parties concurrently.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

As the Assistant Restaurant Manager of GYG Gregory Hills, you’ll be responsible for supporting the daily management of the restaurant. You will be leading the team through busy service periods, crew training, proactively improving guest experience, and supporting inventory and financial management as required.

We appreciate experience comes in many shapes and sizes, what we mean specifically is:

• Experience leading a team within a busy, high volume hospitality environment
• Experience delivering exceptional customer service
• Exceptional communication skills
• Passion for inspiring, leading and developing your team

Benefits

We’re incredibly proud of our amazing people and always have each other’s backs. Whether you’re working in restaurant, at our Hola Central head office or as one of our partners, we are so passionate about living our values every single day.

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

• Exceptional company culture
• Career growth – Australia and internationally
• Opportunity to become a franchisee
• Quarterly bonus scheme
• Free uniform

At Guzman y Gomez Mexican Kitchen, our mission has always been to reinvent fast-food. Since we opened our first restaurant in 2006, we’ve been OBSESSED with food, bringing the incredible energy of Mexican culture to Australians across the country during breakfast, lunch and dinner, committed to serving the freshest fast food with the best local ingredients.

Ready to join the family? Apply now to start the conversation.

We are seeking a dynamic and results-driven Assistant Manager to join our restaurant and bar operations team in Chennai, India. In this role, you will support the General Manager in delivering exceptional guest experiences while maintaining operational excellence and profitability. The ideal candidate will demonstrate strong leadership capabilities, a passion for hospitality, and the ability to thrive in a fast-paced environment.

• Supervise and manage daily restaurant and bar operations, ensuring smooth service delivery and adherence to operational standards
• Lead, train, and mentor front-of-house and back-of-house staff, fostering a positive team culture and supporting their professional development
• Oversee guest service quality, address customer concerns promptly, and implement solutions to enhance satisfaction and loyalty
• Manage staff scheduling, time-off requests, and ensure adequate coverage during peak service periods
• Monitor inventory levels, manage stock rotation, and coordinate with suppliers to maintain optimal inventory and control costs
• Handle cash management, process transactions, and ensure accurate financial reporting and reconciliation
• Ensure compliance with health, safety, and sanitation regulations, including FSSAI guidelines applicable in India
• Implement and maintain restaurant policies and procedures, ensuring consistent execution across all service periods
• Identify operational inefficiencies and recommend process improvements to enhance productivity and profitability
• Assist in event planning and coordination, managing special requests and ensuring seamless execution
• Resolve conflicts and handle challenging situations with professionalism and discretion

This role is responsible for overseeing and supporting the day-to-day operations and performance of the assigned F&B brand(s) in Singapore, ensuring operational excellence, maintaining service standards, controlling costs, and aligning with the Group's objectives.

Job Responsibilities

• Oversee and manage the day-to-day operations of all outlet(s) under the assigned brand(s), ensuring consistency in service, food quality, cleanliness, and brand standards
• Monitor outlet performance, including sales, labour cost, food cost, and controllable expenses; analyse sales performance to optimise profitability and implement improvement measures where necessary
• Conduct regular outlet visits, audits, and reviews to ensure compliance with SOPs, company policies, and regulatory requirements
• Oversee and manage manpower planning, staff deployment, recruitment, training, and performance management in collaboration with Restaurant Manager(s) and HR
• Work closely with Restaurant Manager(s) to ensure smooth operations, resolve operational issues, and maintain service and hygiene excellence
• Support the implementation of new SOPs, systems, operational changes, and improvement initiatives
• Execute sales, marketing, and promotional initiatives as directed by management and provide operational feedback on their effectiveness
• Support new outlet openings, renovations, or operational projects when required
• Handle operational issues, customer feedback, and incidents, escalating matters to the Head of Operations when required
• Prepare and submit regular operational reports and updates to the Head of Operations
• Provide hands-on operational support, including performing service duties and working flexible hours or shift schedules when required for business needs
• Leverage on existing network and clientele to drive outlet traffic, partnerships, and revenue growth
• Perform other ad-hoc duties as assigned under the Group.

Requirements

• 5–8 years of F&B operations experience; multi-outlet management experience is highly preferred
• Proven track record of leading Restaurant Managers and diverse outlet teams
• Comprehensive knowledge of F&B operations including service standards, hygiene protocols and SOP implementation
• Good knowledge of cost control, including labour, food, and controllable expenses
• A proactive team player with a positive attitude and a commitment to professional development
• Hands-on, ground-oriented, ready to work alongside operations teams whenever required
• Flexible and adaptable to varied working hours, including shifts, weekends, and public holidays to support business needs
• Good leadership, communication, and interpersonal skills
• Ability to perform under pressure; able to manage multiple outlets and resolve operational issues effectively
• Proficient in MS Office and experienced in preparing operational reports

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Job Description

• Supervise daily food production operations to ensure targets, quality, and safety standards are met
• Monitor production schedules and coordinate manpower allocation
• Ensure compliance with food safety and hygiene standards (e.g. Singapore Food Agency guidelines)
• Conduct regular quality checks on raw materials, in-process, and finished products
• Train and guide production staff on SOPs, hygiene practices, and workplace safety
• Maintain production records, reports, and inventory usage
• Troubleshoot production issues and implement corrective actions
• Liaise with QA, maintenance, and logistics teams to ensure smooth operations
• Ensure workplace safety standards are followed in accordance with company policies

Requirements

• Diploma or higher in Food Science, Food Technology, or related field
• 5 years of experience in food manufacturing or production environment
• Prior supervisory or team-leading experience preferred
• Knowledge of food safety standards such as HACCP and GMP
• Familiarity with regulatory requirements by Singapore Food Agency
• Strong leadership, communication, and problem-solving skills
• Ability to work in a fast-paced and temperature-controlled environment
• Basic computer skills for reporting and documentation
• Willing to work shifts, weekends, or public holidays if required

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $3,000 - $5,000

· Locations: Many outlets in Singapore

Job Scope:

· Clearing Customer Tables

· Daily Housekeeping

· Topping up Drinks / Soup

· Attend to Customers’ needs

· Managing of staff

· Managing outlet

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $6,000 - $8,000

· Locations: Many outlets in Singapore

Job Scope:

· Work with chefs for efficient provisioning and purchasing of supplies.

· Estimate food and beverage costs.

· Supervise portion control and quantities of preparation to minimize waste.

· Perform frequent checks to ensure consistent high quality of preparation and service.

· To lead the team on each shift and ensure the company service standards are upheld.

· Investigate and resolve complaints concerning food quality and service.

· Ensure sufficient stocks supplies in restaurant for smooth operation.

· Perform other duties as assigned by management

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Position Overview

The Hygiene Manager is responsible for ensuring that all food handling and preparation within an establishment meet strict local & International safety standards. The individual protects public health, safeguards the business's reputation, and requires strong leadership and a comprehensive understanding of food safety management systems, FSMS/ HACCP/ ISO22000.

The Role

Food Safety Management

• Review, develop, implement, and maintain comprehensive food safety management systems such as HACCP (Hazard Analysis Critical Control Point) and ISO22000.
• Lead, plan and ensure successful annual Internal Audit and External Audit.
• Ensure all operations meet or exceed food safety regulations set by government bodies like the Singapore Food Agency (SFA).
• Set and enforce high standards for personal hygiene among all staff. This includes overseeing cleaning and sanitizing procedures for all equipment, food service areas, and facilities.
• Lead monthly meeting with committee team. Maintain, strengthen and improve overall food safety and hygiene via effective communication and execution with the team.
• Work with the purchasing and supply chain teams to conduct audits and manage food safety and quality issues with suppliers.
• Liaise with pest control contractor, monitor performance and review monthly reports to manage and prevent pest issue/ infestation.
• Liaise with chemical vendor, monitor performance and review monthly reports to ensure good chemical management.
• Monitor and work with external caterer to ensure food safety and hygiene of staff kitchen, staff café and staff meals.
• Monitor, review and identify opportunity for continuous improvement in food safety and hygiene management system.

Inspections and Audits

• Conduct regular internal audits of food preparation areas, storage, and equipment.
• Prepare for and manage inspections by regulatory agencies and third-party auditors.
• Plan and liaise with lab specialist on monthly sampling.
• Review lab test results.
• Conduct root cause analysis and implement corrective actions if there is any unsatisfactory result.
• Maintain meticulous records of food safety procedures, training sessions, audits, and corrective actions.
• Prepare reports for management and regulatory bodies.
• Investigate and resolve food safety-related incidents, customer complaints, and near-misses.
• Conduct root cause analysis to implement corrective and preventative actions.
• Identify and assess potential food safety hazards in all stages of food handling and processing, from receiving raw materials to serving the final product.
• Work with engineering team on regular inspection, schedule repair and review preventative maintenance reports to ensure compliance and completion of services.

Waste Management

• Develop and oversee procedures for waste management, including recycling and minimizing food waste.

Training and Development

• Design and deliver food safety and hygiene training programs for new and existing employees.
• Promote a positive food safety culture where employees feel empowered to report concerns.
• Support Certification of Marine Stewardship Council (MSC) & Aquaculture Stewardship Council (ASC).

Sustainability

• Work with Sustainability Committee to drive Sustainability Initiatives

Talent Profile:

• Diploma/ Degree in Food Science, Food Technology, Microbiology, or a related field
• Professional certifications such as HACCP, Certified Auditor, or other relevant food safety certifications are required
• Preferably 5 years' experience in a food safety role within a food manufacturing or hospitality environment
• A deep understanding of food safety regulations, industry best practices, and standards like ISO 22000
• The ability to lead, mentor, and motivate a team to achieve high hygiene standards.
• Excellent written and verbal communication to effectively train staff, liaise with regulatory agencies, and present reports to management
• The capacity to define problems, analyse data, identify trends, and implement effective solutions
• A meticulous and organized approach to record-keeping and inspections.

Job Responsibilities:

·      Supervise kitchen operations to ensure quality output, coordinate with other departments, and resolve operational issues.

·      Support short- and long-term branch kitchen planning.

·      Arrange duty roster and deployment.

·      Collaborate on menu creation, offering suggestions.

·      Manage ingredient knowledge, sourcing, supplier quality, and pricing to ensure raw materials meet standards.

·      Lead menu and recipe development with the company, set dish pricing, control food costs, and maintain healthy profit margins.

·      Ensure kitchen employees comply with SOPs; oversee prep, service, closing tasks, inventory usage, and ingredient shelf-life control.

·      Monitor kitchen inventory, prevent expiry, validate quality of incoming ingredients.

·      Schedule tasks, maintain hygiene, enforce food safety, and monitor adherence to standards.

·      Conduct quality checks on dishes, provide feedback, and address issues.

·      Train and supervise team members, foster positive management-team relationships.

·      Monitor and enforce adherence to standards by team members, ensuring quality dishes to customers.

Job Requirements:

·      Extensive food knowledge and creativity.

·      Ability to follow recipes and instructions accurately.

·      Possess excellent communication and management skills.

·      Decisive and critical thinker with strong leadership skills.

·      Able to work rotating shifts, including weekends and public holidays

·      Minimum 3 years of relevant F&B experience with a senior management role.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival