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

POSITION SUMMARY

The Manager, Design & Technical Services will support the team in the planning, concepting, coordination, and execution of existing and pipeline projects of Capella Hotel Group. This role provides an opportunity to grow in the design, management, and technical aspects of luxury hospitality. The Manager will also be called upon to provide other lateral support to the department with guidance from senior colleagues, while reporting to the Vice President, Design & Technical Services.

THE ROLE

• Assist in preliminary concept development appropriate to Capella or Patina brand standards during RFP process.
• Attend design coordination meetings with senior colleagues.
• Engagement with multi-disciplinary consultant team.
• Manage, review and assess consultants’ coordination drawings and specifications under the supervision of senior colleagues.
• Assist in the review and update of the brand Design Standards.
• Research industry trends and technologies to ensure product competitiveness and relevance.
• Develop and manage various presentation packages for communication to internal and external stakeholders.

TALENT PROFILE

Qualification

Bachelor’s degree in Architecture, or equivalent.

Work Experience

Minimum 5 years of experience, preferably with architectural, interior design, or hospitality-related educational background.

Technical Skills

• Able to decipher construction documents and have a keen eye for design and space planning.
• Good competency in design & project management tools.
• Proficiency in presentation techniques and application programs (e.g. PPT, CAD, Adobe Creative Suite & MS Office).
• Competent and confident communicator, in verbal, graphics and written forms.
• Personal and professional integrity, effective communicator and passionate pursuit of excellence – curious, creative, collaborative and adaptable.

Kindly note that only shortlisted candidates will be contacted.

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.

Job Description:

The Food Services Operations Manager is responsible for overseeing daily food service operations, ensuring high standards of food safety, quality, and customer satisfaction. This role includes managing staff, monitoring inventory, coordinating with suppliers, and ensuring compliance with health and safety regulations. The manager will also be responsible for planning menus, controlling operational costs, and continuously improving service efficiency and workflow.

Key Responsibilities:

Oversee daily food service operations including food preparation, service standards, and hygiene practices.

Ensure compliance with food safety regulations, quality standards, and company policies.

Monitor stock, manage inventory, and coordinate procurement with suppliers.

Supervise, train, and schedule food service staff to ensure effective work performance.

Develop and implement operational procedures to improve service efficiency and customer experience.

Review sales reports, manage budgets, and control operational costs.

Handle customer inquiries, feedback, and resolve service-related issues promptly.

Assist in menu planning, pricing, and promotional activities.

Conduct regular audits to ensure workplace safety, cleanliness, and compliance with regulatory requirements.

Prepare operational reports for management review.

Required Skills & Qualifications:

Diploma/Degree in Food & Beverage Management, Hospitality, Business Administration, or related field.

Proven experience in food service operations or hospitality management.

Strong leadership, communication, and team management skills.

Knowledge of HACCP, food safety regulations, and hygiene standards.

Ability to multitask, solve problems, and work in a fast-paced environment.

Good financial planning, budgeting, and reporting skills.

Additional Preferred Skills:

Experience in vendor management and menu planning.

Customer service and quality assurance management skills.

Computer literacy (POS systems, inventory systems, MS Office).

1. Operations Management

Supervise daily restaurant operations to ensure smooth functioning.

Monitor food preparation, hygiene, cleanliness, and safety standards.

Manage reservations, table arrangements, and guest flow.

Ensure compliance with local health, safety, and licensing regulations.

2. Customer Service

Ensure high-quality customer service and guest satisfaction.

Handle customer complaints, feedback, and special requests professionally.

Maintain a welcoming and pleasant dining environment.

3. Staff Management

Recruit, train, supervise, and schedule restaurant staff.

Conduct staff briefings, performance reviews, and provide coaching.

Ensure all staff follow service standards and SOPs.

4. Financial & Inventory Management

Monitor daily sales, cash handling, and POS operations.

Manage budgets, cost control, food wastage, and profitability.

Oversee purchasing, inventory checks, and stock control.

5. Menu & Quality Control

Work with chefs on menu planning, promotions, and seasonal items.

Ensure food quality, presentation, and portion consistency.

Implement quality improvement initiatives.

6. Marketing & Promotion

Support promotions, events, online marketing, and customer engagement.

Monitor online reviews and maintain a positive brand image.

7. Reporting

Prepare daily/weekly operational and financial reports.

Report issues, maintenance needs, and improvement plans to management.

Skills & Qualifications

Diploma/Degree in Hospitality, F&B Management, or relevant field.

3–5 years of experience in restaurant or F&B management.

Strong leadership, communication, and customer service skills.

Knowledge of food safety, hygiene standards, and operations.

Ability to work in fast-paced environments and handle pressure.

Good knowledge of inventory and cost control.

• Manufacturing Industry
• Reporting to: Chief Operating Officer (COO)
• Basic $10,000 to $15,000 + Variable Bonus + Allowances
• Excellent Welfare and Benefits + Career progression
• Working location: West
• Working hours: Normal Working Hours

Our client, a well-established coffee and beverage solutions provider, is seeking an experienced General Manager – Hospitality & Beverage Solutions to lead and grow its business within the hospitality and foodservice sector.

This role will be responsible for the overall commercial and operational performance of the division, including pricing strategy, costing, tender management, supplier and principal partnerships, and business profitability.

The successful candidate will oversee teams across sales, operations, and production, while working closely with senior management to drive business growth within the hotel, restaurant, café, and foodservice markets.

Job Responsibilities:

Business Leadership:

• Lead the overall business performance and profitability of the hospitality and beverage solutions division.
• Develop and implement strategies to grow business within hotels, restaurants, cafés, and foodservice sectors.
• Work closely with senior management on business planning, budgeting, and revenue growth initiatives.

Pricing, Costing & Tender Management

• Develop pricing strategies and costing structures to ensure competitive and profitable proposals.
• Lead client discussions on commercial proposals, pricing structures, and tender requirements, while working with internal teams to ensure competitive and profitable submissions.
• Monitor gross profit margins and cost performance.

Principal & Supplier Management

• Manage relationships with key international principals and suppliers, including: Coffee bean suppliers; Beverage brands (tea, syrups, etc.); Coffee machine manufacturers; Other hospitality beverage partners
• Negotiate commercial terms and develop product strategies to support business growth.

Hospitality & Technical Solutions

• Work with the team to deliver beverage solutions and coffee equipment to hospitality clients.
• Provide commercial guidance on coffee machine solutions and beverage systems for hotels and F&B outlets.
• Coordinate with technical service teams to ensure high service standards.

Operations & Production Management

• Oversee the day-to-day operations of the division including sales, service, warehouse, and production functions.
• Manage approximately 25 commercial and operational staff, along with 12 production team members.
• Ensure efficient coordination between departments to deliver strong customer service and operational perform

Leadership & Team Development

• Lead, coach, and develop teams to achieve sales and operational targets.
• Build a strong performance-driven culture within the division.
• Ensure alignment between team objectives and company strategy

Business Development

• Identify opportunities to expand into new hospitality segments and strategic partnerships.
• Maintain strong relationships with key clients including hotel groups, restaurant chains, and corporate customers.
• Represent the company in meetings with major clients, partners, and principals

Requirements:

• Degree in Business, Hospitality, Food & Beverage, or related discipline.
• Proven experience in pricing, costing, tender management, and gross profit responsibility.
• Experience managing teams and cross-functional operations.
• Familiarity with beverage solutions, hospitality equipment, or foodservice industry is advantageous.
• Strong leadership, negotiation, and stakeholder management skills.
• Comfortable engaging with Directors, senior management, and international principals.
• Willingness to travel when required.

Candidates with experience in hospitality supply, foodservice distribution, beverage solutions, or hotel sales are highly encouraged to APPLY 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

JOB DESCRIPTION

• Assist kitchen manager on daily kitchen operation.
• Assist in interviewing kitchen rank and file.
• Provide guidance, coaching and training to all rank and file.
• Plan and update of weekly work schedule.
• Ensure hygiene, cleanliness and safety of the counters/cooked food stations at all times.
• Perform stock count for monthly closing inventory.
• Maintain and adhere to 5S standards.

BENEFITS

• Competitive salary package
• Attractive bonuses and sales incentives (T&C applied)
• Annual Increment based on yearly performance
• Career Progression
• Medical, Dental and Company Insurance Benefits
• Staff Discounts
• Birthday Voucher
• Leave Benefits

REQUIREMENTS

• Strong management and leadership skills for leading and motivating others.
• Relevant experience in management position in Kitchen Operation will be advantageous
• Able to perform shifts and work on weekends and Public Holidays.
• Possess good attitude.
• Good organizational, planning and multi-tasking abilities.
• Possess excellent interpersonal skills.

1. To be competent in the use of the EPOS system at all stages of service

2. To provide a friendly, courteous, and professional service at all times.

3. To ensure good communication with all your superior

4. To service and be responsible for your assigned sections

5. Work with the waiter/waitress to guide the customers to open tables, informing them of the day’s food and drink special.

6. Ensure to maintain optimal level of customer satisfaction and analyze all customer requirements and provide efficient response.

7. Resolves customer problems quickly, efficiently, and courteously.

8. Take the orders from their tables, communicating with the kitchen to place food and drink orders and deliver them to the correct tables.

9. Achieving established business Sales Target.

10. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

7. Both genders may apply

Retail Shop Sales Manager Recruitment

We are seeking 1 experienced Retail Shop Sales Manager to join our team.

Responsibilities

• Oversee daily retail shop operations and sales management
• Develop and implement sales strategies to achieve performance targets
• Manage inventory and product display, ensuring brand standards are maintained
• Achieve and exceed sales targets through proactive engagement
• Analyze sales data and propose improvement strategies and marketing initiatives

Requirements 

• Minimum 3 years of experience in retail or sales management
• Excellent communication and customer service abilities
• Bilingual in English and Chinese preferred, to engage diverse customer groups
• Positive, proactive attitude with the ability to thrive in a fast-paced environment

What We Offer

• A professional and collaborative working environment.
• Opportunities for career development and advancement.
• Competitive remuneration package

Compensation& Benefits

• Probation period (3–6 months): Base salary SGD$3,000 + high commission
• After probation: Base salary SGD$3,300 + high commission
• Attractive commission structure with significant earning potential

·       Supportive team environment

Additional Benefits (After Probation)

• Full Attendance Bonus
• Annual Leave: 14 days
• Medical Leave: 10 days
• Dental Subsidy: $150–$300 per year
• Education Materials and expenses: $300 - $500 per year     

Location: Singapore

Employment Type: Full-time

• MNC (Woodlands)
• Company Transport Provided
• Basic: $5000 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 availability and minimal production downtime.
• Lead and supervise maintenance activities for processing equipment including pumps, motors, gearboxes conveyors, compressors, heat exchangers, and packaging machinery.
• Monitor equipment performance and implement reliability improvement and predictive maintenance initiatives.
• Support troubleshooting and root cause analysis of equipment failures and implement corrective actions.

Utilities & Plant Infrastructure

• Oversee maintenance of plant utilities systems including boilers, steam systems, cooling towers, compressed air systems, and water treatment facilities.
• Ensure all utilities operate efficiently to support refinery, fractionation, and food ingredient production processes.
• Coordinate with utilities and production teams to maintain stable plant operations.

Preventive & Predictive Maintenance

• Plan and implement preventive maintenance programs to improve equipment lifespan and reduce breakdowns.
• Monitor and review maintenance schedules and work orders through the Computerized Maintenance Management System (CMMS).
• Ensure maintenance records, equipment history, and documentation are properly maintained.

Team Leadership & Resource Planning

• Supervise and guide maintenance engineers, technicians, and contractors in daily maintenance activities.
• Allocate manpower and resources effectively to meet plant maintenance requirements.
• Provide training and mentoring to develop technical capabilities within the maintenance team.

Projects & Continuous Improvement

• Support plant engineering projects including equipment upgrades, plant modifications, and installation of new machinery.
• Participate in cost reduction and productivity improvement initiatives within the plant.
• Evaluate spare parts requirements and ensure critical spare parts availability.

Safety, Quality & Compliance

• Ensure maintenance activities comply with workplace safety regulations and plant safety procedures.
• Enforce Lock-Out/Tag-Out (LOTO) and permit-to-work systems during maintenance work.
• Support compliance with food safety and quality standards such as HACCP, GMP, and ISO requirements.

Requirements

• Diploma / Degree in Mechanical Engineering, Electrical Engineering, or related discipline.
• Maintenance experience in manufacturing or process industries (food, edible oil, chemical, or FMCG preferred).
• Experience managing maintenance activities for rotating equipment, pumps, motors, and utilities systems.
• Familiar with preventive maintenance, equipment reliability, and troubleshooting of plant machinery.
• Experience supervising technicians or maintenance teams will be an advantage.
• Knowledge of CMMS maintenance systems is preferred.
• Able to work in a manufacturing plant environment and support plant shutdown or emergency maintenance when required.

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

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

We regret that only shortlisted candidates will be contacted.

NG DIAUM YEE (R2198031)

EA Recruitment Pte Ltd

EA License No: 21C0492

In the role of Assistant / Restaurant Manager, you will lead the outlet under your charge to deliver excellent customer service and dining experience.

Job Scope

• Maintain outlet service quality and display good customer relation skills
• Ensure food quality and presentation are up to standard and manage service recovery
• Manage peak periods effectively with good hosting and queue management skills
• Display good supervisory skills with ability to assign and delegate duties among staffs
• Plan outlet schedule and deployment
• Manage staff discipline and performance issues
• Execute outlet administrative duties and management reporting
• Maintain restaurant hygiene and upkeep
• Achieve sales target and manage maintenance, labour and food costs

Job Information

• Working Hours: 5 days/week (2 off days per week, no split shift)
• At least 2 years experience in F&B, preferably with managerial experience
• Possess high standard of customer service and willingness to learn
• Salary will commensurate with experience
• Staff meal provided
• Company is expanding with good growth opportunities

Welfare & Benefits

• Annual Salary Increment
• Quarterly Sales Incentive
• Performance Bonus
• Annual Leave
• Medical Leave
• Medical Benefits
• Staff Dining Privilege
• Career Advancement Opportunities
• Outlet Teambuilding Activities

Available Work Locations (All locations near MRT)

• Heartbeat Bedok (Bedok MRT)
• Pasir Ris Mall (Pasir Ris MRT)
• Eastpoint Mall (Simei MRT)
• Heartland Mall (Kovan MRT)
• Waterway Point (Punggol MRT)
• Djitsun Mall (Ang Mo Kio MRT)
• Bukit Timah Shopping Centre (Beauty World MRT)
• Rendezvous Hotel Singapore (Dhoby Ghaut / Bencoolen / Bras Basah MRT)

Whatsapp us at 8126 8194 for more information!

We’re Hiring: Assistant Restaurant Manager, Jackson Miller

Creating Moments. Connecting Members. Building Community.

Do you thrive on creating unforgettable dining moments and bringing people together? We are seeking an Assistant Restaurant Manager who sets the tone, champions exceptional service, and creates memorable guest experiences.

In this role, you will support the day-to-day operations of the outlet, with a strong presence on the floor to ensure service standards are consistently met. Working closely with the Restaurant Manager, you will guide the team, uphold attention to detail and contribute to delivering refined dining experiences. If you believe great hospitality starts with heart and are ready to lead with passion and purpose, we would love to have you on board.

Key Responsibilities

• Support the Restaurant Manager in the day-to-day operations of the Western fine dining restaurant, ensuring smooth service flow and refined guest experiences.
• Assist in leading and guiding the service team on the floor to deliver consistently high fine dining service standards.
• Support the implementation and maintenance of service standards through on-the-job coaching, briefings, and hands-on supervision.
• Supervise and support service Captains during shifts, ensuring professionalism, discipline, and service consistency.
• Support upselling initiatives and promote signature dishes, beverages, and wine offerings to enhance the dining experience and drive revenue.
• Ensure compliance with health and safety regulations, food safety standards, and the Club’s policies and procedures.
• Assist in monitoring food, beverage, and labour costs, highlighting variances and supporting cost control measures.
• Support recruitment, onboarding, training, and development of service staff to maintain a capable and service-oriented team.
• Assist in preparing staff rosters and manpower deployment to ensure adequate coverage during operating hours.
• Handle guest feedback, special requests, and service recovery matters promptly and professionally, escalating issues where required.
• Work closely with chefs and bartenders to support menu execution, wine pairings, and seasonal offerings.
• Monitor food, beverage, and service presentation to ensure consistency and adherence to fine dining standards.
• Assist in tracking operational performance and preparing reports on sales, inventory, and staff performance for management review.
• Support the Restaurant Manager in identifying operational gaps and implementing improvement actions.
• Support other operational duties as assigned by the HOD or Management.

Requirements

• Diplomain Hospitality Management or GCE ‘O’ Level.
• At least 2 years of experience in the F&B industry, preferably in a supervisory or managerial capacity
• Well-groomed with a consistently professional appearance.
• Strong interpersonal and communication skills to connect with, motivate and lead the team.
• Positive and proactive attitude with a readiness to take initiative and motivate others.
• Calm and composed under pressure, maintaining focus to guide the team through busy and challenging situations.
• Basic knowledge of POS systems and cash handling is a plus.
• Able to work on rotating shifts, including weekends and public holidays.

Why Join Us?

At Singapore Swimming Club, this isn’t just a job! It is your chance to be part of the energy that brings our community to life. From sports and social activities and events to food and fun, you will join a warm, collaborative team that values creativity, initiative, and joy in the everyday. Do what you love while creating meaningful experiences for our members.

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.

Key Responsibilities

1. Operations Management

Supervise daily restaurant operations to ensure smooth functioning.

Monitor food preparation, hygiene, cleanliness, and safety standards.

Manage reservations, table arrangements, and guest flow.

Ensure compliance with local health, safety, and licensing regulations.

2. Customer Service

Ensure high-quality customer service and guest satisfaction.

Handle customer complaints, feedback, and special requests professionally.

Maintain a welcoming and pleasant dining environment.

3. Staff Management

Recruit, train, supervise, and schedule restaurant staff.

Conduct staff briefings, performance reviews, and provide coaching.

Ensure all staff follow service standards and SOPs.

4. Financial & Inventory Management

Monitor daily sales, cash handling, and POS operations.

Manage budgets, cost control, food wastage, and profitability.

Oversee purchasing, inventory checks, and stock control.

5. Menu & Quality Control

Work with chefs on menu planning, promotions, and seasonal items.

Ensure food quality, presentation, and portion consistency.

Implement quality improvement initiatives.

6. Marketing & Promotion

Support promotions, events, online marketing, and customer engagement.

Monitor online reviews and maintain a positive brand image.

7. Reporting

Prepare daily/weekly operational and financial reports.

Report issues, maintenance needs, and improvement plans to management.

Skills & Qualifications

Diploma/Degree in Hospitality, F&B Management, or relevant field.

3–5 years of experience in restaurant or F&B management.

Strong leadership, communication, and customer service skills.

Knowledge of food safety, hygiene standards, and operations.

Ability to work in fast-paced environments and handle pressure.

Good knowledge of inventory and cost control.

Job Title

Assistant Restaurant Manager

JOB DESCRIPTION

• Schedule duty-roster for all staff and make preparations to cope with staffing adequately and economically through forecast and anticipating volume of business in relation to festive seasons, public holidays, school holidays and other traditional
• off-peak periods.
• Ensure appearance, cleanliness and set-up of the restaurant is properly maintained.
• Record and ensure that damaged utensils are not used for serving. Check maintenance
• of all equipment and fitting and request for immediate repair work as required.
• Work closely with the Restaurant Manager to provide customer feedback on food, beverage and service as well as in determining which menu items are most
• sellable, and highlight guests’ feedbacks.
• To provide coaching and guidance to rank and file.
• In the absence of the Restaurant Manager, the Assistant Restaurant Manager will
• assume his/her responsibilities and duties.
• Maintain and adhere to 5S standards.
• Perform other duties as assigned by superior.

BENEFITS

• Competitive salary package
• Attractive bonuses and sales incentives (T&C applied)

Annual Increment based on yearly performance