Total 1,443 Manager level F&B / Tourism / Hospitality job vacancies

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Job Summary

Lead and manage daily restaurant operations to ensure efficiency, compliance, and excellent customer service. Develop staff schedules, train employees, oversee financial reporting, and maintain positive diner relationships to drive a successful dining experience.

Responsibilities

• Oversee daily restaurant operations to ensure smooth workflow and service delivery
• Develop and implement work schedules aligned with restaurant demand and staffing needs
• Ensure compliance with hygiene and safety regulations to maintain a clean and safe environment
• Train new employees to meet restaurant standards and performance expectations
• Supervise kitchen and waitstaff, providing constructive feedback to improve service quality
• Build positive rapport with diners by engaging effectively and addressing concerns promptly
• Write daily budget reports detailing revenue and costs to support financial management
• Organize and maintain inventory of restaurant supplies to ensure availability and reduce waste
• Manage weekly and monthly payroll processing accurately for all staff members
• Communicate proactively with diners to resolve conflicts and enhance customer satisfaction

Preferred competencies and qualifications

• Proven work experience in a restaurant setting
• Demonstrated customer service skills applied in a hospitality environment
• Understanding of financial management principles relevant to restaurant operations
• Strong knowledge of restaurant management software to support operational efficiency
• Ability to memorize and explain the restaurant’s menu to assist diners
• Willingness to work flexible hours to meet restaurant scheduling demands

• Monitoring store activity and ensuring it is properly provisioned and staffed. Resolving conflicts or complaints from customers and employees. Ensuring staff members follow company policies and procedures.
• Generating reports and presenting information to upper-level managers or other parties.
• Delegating responsibilities and supervising business operations

Job description

The primary responsibility of the Manager for MEP (Mechanical, Electrical and Plumbing) is to plan, design and oversee the implementation of mechanical, electrical, and plumbing systems in our interior fit-out projects. This entails ensuring the integration and efficient functioning of the MEP systems while adhering to safety standards, and meeting project timelines and budgets. To succeed in this role, you must have strong technical knowledge, project management skills, effective leadership and providing expertise and advisory support. Key qualities include financial acumen, regulatory knowledge, adaptability, innovation, and strong work ethic.

• Plan, execute, and oversee MEP project installations, ensuring safety, quality, and schedule adherence.
• Create detailed MEP work schedules and coordinate with stakeholders and vendors for integrated project delivery.
• Manage project implementation, coordinating stakeholders, schedules, budgets, and contractors’ performance.
• Maintain comprehensive project documentation and report on MEP project progress.
• Ensure MEP systems are designed and implemented to industry standards and regulatory requirements.
• Conduct regular site inspections to ensure compliance with project specifications and safety standards.
• Implement quality control measures to ensure the functionality and reliability of MEP systems.
• Develop and manage the MEP budget, ensuring cost-effectiveness.
• Negotiate contracts and agreements with MEP service providers.
• Monitor and evaluate the services provided by subcontractors to ensure quality and timeliness.
• Stay updated on industry trends, best practices, and regulatory changes.

Requirements

• Min 2-5 years’ experience in corporate office interior design & build project management. M&E knowledge and experience are a must. Applicants with PMP Certification have an added advantage
• Recognized qualification in Interior Design, Architecture, Mechanical/Electrical Engineering or equivalent
• Able to interpret architectural plans and familiar with building and safety regulations
• Experience in leading and managing multiple projects within tight timelines
• Excellent project, presentation, leadership and people management skills
• Highly self-motivated, positive working attitude with a high level of professionalism and integrity
• Good communication and interpersonal skills

Those with more experience may be considered for senior roles.

We are looking for a high-performing Sales Manager to help us meet our customer acquisition and revenue growth targets by keeping our company competitive and innovative. You will be responsible for maximizing our sales team potential, crafting sales plans and justifying those to plans to the upper management.

Responsibilities:

• Generate new business, close deals, and increase revenue by cold calling, on-site visits and sales tours, and community networking
• Identify new business leads by examining local market trends and competition activities
• Supports the director of sales and marketing in preparing the department budget as well as the hotel's overall sales goals and strategy
• Conduct yourself as a professional representative of the hotel at various industry tradeshows, and conferences, and adhere to the guidelines of the budget and marketing plan

• Only for Indonesian Citizen
• Successful previous experience as a sales representative or sales manager, consistently meeting or exceeding targets
• Demonstrated ability to communicate, present and influence credibly and effectively at all levels of the organization
• Proven ability to drive the sales process from plan to close
• Strong business sense and industry expertise
• Minimum 2 years of experience in the same position in a large luxury resort
• Proven track of achieving targets, has strong organizational and time management skills.
• Diploma in Hotel Management, Business Management, Public Relations, or other relevant fields. Bachelor's degree is desirable.
• Based in Jakarta

Our company is seeking an experienced food production manager to oversee our food production operations. The ideal candidate will have extensive experience in managing staff, overseeing production processes, and ensuring the highest standards of food safety and quality.

Be sure to list the daily tasks, such as supervising production, managing inventory, and overseeing quality control, and other key duties. You will oversee delivery and development of the food offer and services, both in the restaurants and hospitality services supporting commercial initiatives, innovation, and team development.

Duties and Responsibilities

• Develop, implement, and maintain production schedules and processes to ensure optimum productivity and efficiency

• Hire, train, and manage production staff, including setting and monitoring performance goals

• Collaborate with sales and marketing teams to develop and implement product launches

• Create and maintain inventory records and manage raw material inventory levels

• Ensure compliance with all food safety regulations and industry standards, including HACCP

• Identify and address production issues and area(s) for improvement

• Monitor and maintain equipment and machinery in production facilities

• Prepare production reports and communicate with upper management regarding production goals and results

• To ensure the prompt and efficient preparation and service in all food areas to the company’s standard and to the customers’s satisfaction.

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

• Ability to work effectively as part of a team

We are looking for a skilled and experienced HeadChef to lead our culinary team and oversee the kitchen operations. As HeadChef, you will be responsible for managing all aspects of food preparation, ensuringhigh-quality dishes are served to our guests.

Responsibilities:

• Develop and curate innovative and appealing menus,considering dietary preferences and seasonal ingredients
• Lead and manage kitchen staff, including hiring,training, and scheduling
• Ensure alldishes are prepared and presented to meet the highest quality standards
• Collaborate with suppliers to source fresh andhigh-quality ingredients
• Monitor kitchen operations to ensure compliancewith health and safety regulations
• Create and implement new recipes and culinarytechniques
• Manage inventory, control costs, and optimizekitchen efficiency
• Maintain a clean and organized kitchen environment,overseeing equipment maintenance
• Stay informed about culinary trends and incorporatenew ideas into the menu

Qualifications:

• Proven experience as a Head Chef or similar role
• Strong knowledge of culinary techniques, flavor profiles, and food presentation
• Leadership and management skills to effectively oversee kitchen staff
• Excellent organizational and multitasking abilities

Location : Tuas West

Key Responsibilities:

·To assess weekly and monthly trading figures and maintain adequate controls to monitor budget performance

· Ensure that Sodexo approved suppliers are used when placing food and beverage orders

· To maintain and continuously improve food presentation, service and standards

· Effectively lead, develop and motivate service team, monitoring and solving issues within the department

· Track and prepare all schedules to maximize productivity and keep labour costs within budget

· To refine and improve the operation, encourage and recognise innovation and incorporate these into work procedures

· To be creative and innovative in the day to day management and business development potential at the contract

· To report to the Operations Manager when and as required to do so for the effective overall management of the contract

· To implement directions from Operations Managers and Sodexo Senior Management and provide feedback

· To attend all meetings and training sessions as scheduled

· Responsible for the overall daily food and beverage operations

· Maintain and enhance on-site client relationship by daily effective communication

· Plan and execute monthly rotating menus and special food promotion with the Head Chef

· Ensure that quality and wholesome food is served in the facility

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards

· Co-ordinate activities from the head office during official visits from other related departments ie Purchasing, HR, Finance, Business Development and SEQ Department

· Submit weekly and monthly financial/ administration reports to the Head Office and relevant department i.e. weekly/ monthly MSR, banking etc

· Submit all HR required documentation to Head Office for administration including new employment, termination, leave application, timecards, manpower costs etc

· Evaluate and administer manpower plans, employee training & development

· Maintain and improve hygiene and safety standards of both front of house and back of house operations

· Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Key Requirements:

· Recognised cooking qualification

· Possess at least 5 to 10 years of experience in a similar role

· Strong interpersonal, communication and organizational skills

· Possess sound operational background

· Able to lead and manage a team of employees.

• 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.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• 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.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership,communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Interested applicants please Whatsapp 9137 2746. Thank you

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.

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, 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.

Job Title: Sushi & Hot Kitchen Line Leader (Japanese Cuisine)
Salary: $3000 - $3600 per year (based on experience) + Benefits
Schedule: Full-time (5-6 day work week)

About the Role
We are looking for a hands-on Kitchen Lead to own both the sushi station and hot line. You will combine technical precision with shift management.

Key Responsibilities

• Prepare and plate sashimi, tempura, donburi, and robata items with consistency and speed.

• Lead daily line operations: delegate tasks, manage ticket flow, and solve problems in real time.

• Train and mentor junior team members on knife skills, ingredient handling, and station organization.

• Execute prep lists and monitor inventory levels to avoid shortages.

• Enforce sanitation and safety standards; maintain a clean, organized workspace.

What You Bring

• 2+ years of professional kitchen experience (Japanese cuisine training is a strong plus).

• Reliable work ethic: you show up on time and perform under pressure.

• Clear communication and teamwork skills; you stay calm during rushes.

EA Personnel R22110043 Tan Eng Kang

EA License 21C0430 A Dreamworks Company Pte Ltd

We arelooking for a Restaurant Manager that can oversee hiring, training, andmanaging personnel, as well as controlling inventory ordering procedures tomaximize profit margins on each dish delivered. Most importantly your goal as aRestaurant Manager is to boost productivity, collaborate with the team to reachthe sales goal, guarantee client satisfaction, and adhere to business policies.

Responsibilities:

• Track and handle customer concerns, make sure they're satisfied, and provide effective follow-up so they can get feedback.
• Maintain inventory and conduct routine inspections of food and beverage preparation and presentation to increase sales.
• Uphold and guarantee adherence to the accepted standards for food quality.
• Ensure that labor expenses, guest relations, and local, state, and federal laws are adhered to.
• Assess performance and suggest a pay raise and incentives for everyone.
• Keep track of each employee's schedules, records, and reports.
• Create advertising materials, special strategies for promotions and merchandising, and make sure that local and corporate standards are followed.
• Ensure excellent shop display, hygienic practices in the kitchen, and sufficient sanitation.

Qualifications:

• Relevant restaurant experience
• Training in food safety
• Financial literacy
• Ability to handle a fast-paced work environment

Job Description

• 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.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• 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.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Job Description

• 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.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• 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.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.