Total 1,400 Manager level F&B / Tourism / Hospitality job vacancies

In the restaurant managerrole, you will facilitate an enjoyable and pleasurable dining experience forthe restaurant’s patrons. As a restaurant manager, you will lead and trainrestaurant staff to ensure high-quality service is delivered. Success in thisrole will be demonstrated by your ability to grow the company’s profitabilityand customer base.

Responsibilities:

• Develops innovative strategies that increase the establishment’s profitability
• Ensures that the establishment is compliant with health and safety regulations
• Conducts marketing efforts and hosts events
• Sets work schedules to optimize staffing
• Ensures inventory is well-stocked and efficiently utilized
• Creates reports on daily, weekly, monthly, and annual restaurant operations
• Handles customer concerns and suggestions

Qualifications:

• Proven work experience as a Restaurant Manager
• Excellent customer services skills
• Basic knowledge of accounting and financial management
• Deep knowledge of F&B industry
• Strong leadership skills

RESPONSIBILITIES

Programme Management (SSG-funded)

• Oversee end-to-end operations of SSG-funded programmes (scheduling, trainer allocation, class-run setup, attendance, assessment, completion, claims).
• Drive enrolment, attendance, pass rate, completion and retention to agreed targets while maintaining high learner satisfaction.
• Ensure consistent, high-quality delivery that meets internal KPIs and audit standards.
• Partner with faculty/trainers to deploy innovative pedagogy and up-to-date delivery tech (e-learning, blended, assessment tools).
• Run a structured performance cycle for trainers/lecturers (observations, learner feedback, evaluation rubrics, coaching).

Programme Development

• Lead continuous review and enhancement of curriculum, assessment and materials to align with current industry practice.
• Co-create content with subject-matter experts and validate outcomes/assessment mapping.
• Propose and launch new modules/courses based on labour-market demand and emerging skills.

Stakeholder Engagement &Partnerships

• Maintain active relationships with industry partners, accreditation bodies and government agencies to ensure relevance and compliance.
• Build partnerships for internships, industry projects, guest lectures and pipelines to employment/career progression.

Administrative & ComplianceOversight

• Ensure timely, accurate submissions and records required under the Private Education Act and other regulatory frameworks (e.g., class runs, attendance, assessment, moderation, claims).
• Maintain audit-ready documentation (trainer credentials, course files, QA artifacts) and uphold PDPA and internal governance policies.

REQUIREMENTS

• A Degree in a relevant field (education, business, or related disciplines).
• ACTA/ACLP certification is required.
• DACE or DDDLP certification is a strong advantage.
• Minimum of 3 years of experience in programme management or teaching, preferably within the education or training sector.
• Experience in Travel and Tourism industry preferred.
• Demonstrated leadership and team management skills, with the ability to inspire and motivate academic staff.
• Strong organizational, administrative, and time management abilities.
• Excellent interpersonal, communication, and problem-solving skills.
• Proficiency in digital learning platforms and educational technologies.
• Experience in curriculum development and working with regulatory frameworks is highly desirable.

· Assist in overall management of the restaurant operations

· Supervise and coordinate assigned shift; conduct daily pre-operation meeting

· Observe, teach and correct staff's service standards

· Order daily supplies

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

· Plan duty roster

· Check on staff punctuality and discipline

· Handle customer enquiries and complaints

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

This position is catered for candidates who are trained in Food and Beverage segment with or without relevant experience to prepare them for Management role in managing a restaurant.

Training program in place for the incumbent:

· Building candidate’s capability from entry-level to managerial Restaurant Manager level

· Participate in planning and execution of managing a restaurant.

· Inculcate good customer service mind set as well as understanding of Company service standard and SOP.

· Manpower planning and rostering

· Assist in monthly reporting

M-I-T are to :-

· Maintain service quality and consistency standards

· Adhere to the Group’s procedures and propose improvements to:

· maintain a healthy working environment;

· ensure customers’ satisfaction;

· monitor stocks level including inventory checks; and

ensure the overall management of the restaurant operations

• Ensure the smooth daily operation of the banquet department as well as all banquet bar services
• Meet clients for specific rooms and functions
• Responsible for daily operation by managing on the floor
• Review all banquet event orders to ensure proper set-ups are in place and correct
• Responsible for critically assessing procedures, policies, and methods of operation and alter them where necessary
• Responsible for the financial success of the department by monitoring productivity, revenues and costs
• Ensure all financial reporting is maintained and accurate (billing, payroll, etc.)
• Responsible for building relationships with the Conference Services Department to ensure that a common vision in direction is shared and our customer's expectations are exceeded.
• Responsible for building relationships with other Food & Beverage departments to ensure that all resources are being equally shared and that the entire division operates as a team
• Responsible for ensuring that all equipment, fixtures, and furniture of the department are kept in good supply and in the best repair possible
• Maintain and ensure that all function information is kept up to date with respect to all changes and/or revisions
• Participate in the budgeting process of the department by establishing clear and precise priorities for operational expenditures
• Actively develop and maintain a safety culture within the department and ensure departmental adherence to and awareness of workplace safety standards
• Contribute to a positive work environment and ensure all concerns are communicated to Banquet Management in timely fashion
• Coach and train the Banquet leadership team in all aspects of the department, monitoring their development and providing critical feedback and performance reviews

Requirements:

• 4 years of experience in banquet servicing is preferred
• Able to work in fast-paced environment

SCOPE

Reporting to the Creative and Event Director and Assistant Director of Groups and Events (Weddings and Social Events), the Sales Manager (Weddings & Social Events) plays a key role in advancing the hotel’s market position in the wedding and socials sector and contributes to the concentrated sales efforts of the Groups and Events Sales Team. The Weddings & Social Events Manager is responsible for servicing wedding and social event and ensuring the optimal utilization and sale of the hotel’s venues, including theatre, ballroom, restaurants, while maximizing revenue in compliance with Kempinski standards.

OVERALLOBJECTIVES

• Develop business opportunities for weddings including destination weddings by prospecting, qualifying and converting targeted markets.
• Build and maintain strategic partnerships with wedding vendors, planners and local/regional partners to expand the hotel’s wedding offering and referral network.
• Assist with the qualification and coordination of wedding and socials enquiries (including leads, RFPs, etc.)and handle requests according to the relevant standards.
• Ensure the most effective utilization of the function spaces including theatre, ballroom and restaurants.
• Carry out site inspections with potential clients in coordination with the Sales team.
• Realize upselling possibilities to meet and exceed Groups & Events budget goals.
• Thoroughly input, supervise and maintain the requests in the Opera System according to the data input standards.
• Generate proposals, contracts, BEO and group resumes.
• Introduce the Banquet Manager to the client.
• Conduct exit Interviews with key customers after their events to solicit future business.
• Review monthly results and forecasts to recommend and execute activities to increase market share and maximizes revenue.
• Perform additional administrative tasks and other ad-hoc duties as assigned.

REQUIREMENTS

• Minimum Diploma in Business Administration, Marketing or Hotel Management with 5 years’ experience in a similar capacity.
• Fluent in spoken and written English.
• Proven business development skills, with experience developing partnerships and sourcing new vendor relationships preferred.
• Possesses the ability to adapt communication and working style to suit different stakeholders.
• Positive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Resourceful, able to multi-task and work within tight deadlines.
• Hotel Operations experience is a plus.
• Analytical approach to problem solving and demonstrated ability to think outside of the box.

Primary Responsibilities

Bar Operation and Beverage Production

• Prepare the bar counter and mise en place for operation, ensuring everything's set before hours commence.
• Create and maintain an innovative cocktail menu and beverage program aligned with the bar's concept. Present ideas to the Director of Food and Beverage.
• Conduct market research to enhance product offerings.
• Implement periodic and seasonal menu updates.
• Operate advanced bar equipment and ensure sustainable practices.

Collaboration and Networking

• Build and nurture relationships with top bars across Asia and globally, fostering guest shifts and regional collaborations.

Inventory Management

• Oversee stock requisition, collection, replenishment, and disposal. Conduct daily inventory checks.

Quality Control and Guest Experience

• Ensure beverage production meets outlet standards and recipes, maintaining quality and freshness.
• Identify opportunities to upsell and enhance guest experiences.
• Maintain efficiency in bar counter work, pantry, and service preparations.

Support and Training

• Assist in hosting and floor service duties as needed.
• Perform opening and closing shift responsibilities.
• Participate in daily line-ups and training activities as assigned by superiors.
• Support colleagues in other restaurants and bars as requested.
• Foster collaborative working relationships with colleagues and supervisors.

Requirements

• Minimum 5 years in a similar bartending role within a luxury environment, with experience in recognized bars.
• Excellent knowledge of all beverage products.
• Has a passion for Food & Beverage. Problem-solving skills, creative with an eye for detail, team-oriented management approach, and capability to build cross-departmental relationships. Must be well-organized with excellent communication and interpersonal skills.
• Administrative knowledge of F&B operations and proficiency in Microsoft Office, computer systems, and POS systems.
• Good interpersonal and communication skills.
• Ability to work a flexible schedule, including weekends and holidays. Must maintain a well-groomed, professional appearance.

Ability to track expenses and manage a budget.

Ability to lead and inspire a team.

Design menus that enhance customers’ culinary experience while keeping up high quality.

Submit cost proposals for menu items.

Provide feedback regarding the food quality of large bulk purchases.

Ensure that all food preparation is in accordance with regulatory guidelines.

Design standardized food presentation guidelines for each dish.

Monitor inventory levels of commonly used items.

Look for ways to reduce spoilage of infrequently used items.

Hire, train, and mange staff about proper kitchen sanitization methods.

58 RECRUITMENT PTE. LTD. 19C9772 67026282

Key Responsibilities

• Staff Leadership: Recruiting, training, scheduling, and supervising team members to deliver excellent service.
• Operational Management: Overseeing daily front-of-house and back-of-house functions to ensure smooth service.
• Financial Performance: Managing budgets, tracking sales, controlling food and labor costs, and maintaining profitability.
• Customer Service: Greeting guests, addressing complaints, and enhancing the dining experience.
• Inventory & Purchasing: Monitoring stock levels, ordering supplies, and maintaining vendor relationships.
• Compliance: Ensuring adherence to food safety, hygiene, and local licensing regulations. 

Required Skills and Qualifications

• Experience: Proven experience as a restaurant manager or in a similar role.
• Leadership: Strong team management and motivational skills.
• Communication: Excellent interpersonal skills to interact with staff and customers.
• Problem-Solving: Ability to handle high-pressure situations and resolve conflicts effectively.
• Technical Skills: Proficiency in restaurant management software and POS systems.

Business Development Manager Job brief

We are looking for an ambitious and energetic Business Development Manager to help us expand our clientele. You will be the front of the company and will have the dedication to create and apply an effective sales strategy.

The goal is to drive sustainable financial growth through boosting sales and forging strong relationships with clients.

Business Development Manager Responsibilities

• Develop a growth strategy focused both on financial gain and customer satisfaction

• Conduct research to identify new markets and customer needs

• Arrange business meetings with prospective clients

• Promote the company’s products/services addressing or predicting clients’ objectives

• Prepare sales contracts ensuring adherence to law-established rules and guidelines

• Keep records of sales, revenue, invoices etc.

• Provide trustworthy feedback and after-sales support

• Build long-term relationships with new and existing customers

• Develop entry level staff into valuable salespeople

• Developing goals for the development team and business growth and ensuring they are met.

• Training personnel and helping team members develop their skills.

• Finding and developing new markets and improving sales.

• Perform any other duties assigned by the director.

Business Development Manager Requirements and skills

• Proven working experience as a business development manager, sales executive or a relevant role

• Proven sales track record

• Experience in customer support is a plus

• Proficiency in MS Office and CRM software (e.g. Salesforce)

• Proficiency in English

• Market knowledge

• Communication and negotiation skills

• Ability to build rapport

• Time management and planning skills

• BSc/BA in business administration, sales or relevant field

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

- Location(s): CBD area

- Working Days: 6 days/week

- Working Hours: 11am to 11pm (2 hours break)

Responsibilities & Requirements:

- Menu planning, inventory management, and ordering supplies.

- Ensure consistency in the food preparation and presentation.

- Maintain a clean and hygienic kitchen environment, adhering to all food safety and sanitation guidelines.

- Oversee inventory, stock control, and ordering, ensuring that supplies are used efficiently to minimize waste.

- Ability to stay calm under pressure and solve issues quickly and effectively.

- Able to work in a fast-paced environment.

- Ensure that the kitchen complies with all health and safety regulations.

Benefits:

Product Trainings | Incentives & Allowance | Annual Leave | Medical Benefits | Dental Benefits | Staff meals

We look forward to working with you!

Job Description

• Lead, mentor, and manage the plant maintenance team, including technicians and engineers.
• Develop and implement preventive and predictive maintenance programs to maximize equipment uptime.
• Oversee daily maintenance operations, including troubleshooting, repairs, and scheduled maintenance.
• Coordinate with production, engineering, and safety teams to ensure smooth operations.
• Manage building operations, including facilities maintenance, utilities, and infrastructure.
• Ensure licensing and compliance with local authorities, regulatory bodies, and environmental standards.
• Support manufacturing workflow design, collaborating with production and engineering to optimize processes.
• Manage maintenance budgets, inventory, and procurement of spare parts and equipment.
• Ensure compliance with safety regulations, environmental policies, and company standards.
• Analyze equipment performance and recommend upgrades or replacements.
• Prepare and present maintenance reports to senior management.

Requirements

• Bachelor’s degree in Mechanical, Electrical, Industrial Engineering, or related field (or equivalent experience).
• Minimum of 5–7 years of experience in maintenance management within a manufacturing environment.
• Strong knowledge of mechanical, electrical, pneumatic, and hydraulic systems.
• Experience with maintenance management systems is preferred.
• Excellent leadership, communication, and problem-solving skills.
• Proven ability to plan, organize, and execute maintenance programs effectively.
• Strong understanding of safety regulations (OSHA or local equivalents) and quality standards.
• Relevant maintenance working experience on machineries and packing lines in food processing industries, chemical processing industries, metal working industries, or other manufacturing plants.
• Familiar with Singapore MOM WSH regulations & acts, 5S, Safe work procedures, Risk Assessment, LOTO, MOM equipment licensing & inspections.
• Have some experiences in new plant installation, testing, commissioning and acceptance tests.
• Familiar with MS Office.
• Keen in machines & system modification, improvement, and alternative solutions for machine operation upkeep.
• Good knowledge in working with relay control, PLC control, motor drive, temperature control, servo drive, inverter, power line distribution, steam and compressed air system.
• Possess basic experience and knowledge in building and utility services, such as electrical distribution system, MVAC, refrigeration system, portable and waste water system & requirement.

Job scope

• Proactively engage with guests, showing genuine interest in their preferences to deliver memorable dining experiences.
• Manage and supervise daily restaurant operations to ensure seamless and efficient service.
• Uphold excellent standards of cleanliness, food quality, and ambiance, demonstrating strong attention to detail.
• Track inventory levels and liaise with suppliers to ensure timely stock replenishment.
• Lead recruitment, training, and motivation of team members to build a positive, high-performing, and collaborative work culture.
• Collaborate with the kitchen team to streamline workflow, manage inventory, and maintain consistent food quality.
• Take responsibility for the outlet’s P&L, monitoring revenue, expenses, and profitability to meet financial goals.

Requirement

• Minimally 2-3 years experience in F&B industry
• Able to work until midnight
• Worked as a Restaurant Manager
• Skilled in overseeing outlet P&L, ensuring strong financial performance and profitability

To submit your application, please apply online apply@rn-care.com or call +65 6220 0847 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd
EA License No: 17C8900

Job description (Assistant F&B manager)

Responsibilities

1. Operational Support

• Assisting with opening and closing the stall, ensuring readiness for operations.
• Helping manage inventory, restocking supplies, and placing orders when needed.
• Overseeing food preparation or product arrangement to meet quality standards.
• Ensuring the stall remains clean and organized throughout the day.

2. Staff Assistance

• Supporting the Stall Manager in supervising and coordinating staff activities.
• Acting as the point of contact for team members in the manager’s absence.
• Training new staff in operational procedures and customer service.

3. Customer Service

• Interacting with customers, addressing inquiries, and resolving minor complaints.
• Ensuring customer satisfaction by maintaining service quality and efficiency.
• Promoting new products or specials to customers.

4. Financial Assistance

• Assisting in handling cash, digital payments, and daily sales transactions.
• Supporting the preparation of sales reports or financial documentation.
• Ensuring accurate billing and smooth payment processing.

5. Compliance and Safety

• Monitoring hygiene and safety standards to meet regulatory requirements.
• Assisting with routine checks to ensure cleanliness and food/product safety.
• Reporting any compliance or safety concerns to the Stall Manager.

6. Marketing and Promotion

• Helping implements promotional strategies and events to attract customers.
• Maintaining the visual appeal of the stall (e.g., displays, signage).
• Collecting feedback from customers to improve services or products.

7. Problem-Solving

• Addressing minor operational issues, such as equipment malfunctions or shortages.
• Managing staff or customer conflicts in the absence of the Stall Manager.
• Offering suggestions to improve workflow or efficiency.

Key Traits of a Successful Assistant Stall Manager:

• Team Player: Works collaboratively with the manager and staff.
• Proactive: Takes initiative to address issues before they escalate.
• Customer-Oriented: Focused on delivering excellent service.
• Dependable: Reliable and capable of handling responsibilities in the manager’s absence.
• Adaptable: Able to respond effectively to changing situations

Job Responsibilities

• Oversee daily restaurant operations to ensure smooth workflow and consistently high standards of service and food quality.
• Lead, supervise, and motivate the team to achieve operational goals, sales targets, and profitability.
• Handle customer feedback and complaints promptly and professionally.
• Manage dining reservations, seating arrangements, and guest flow during peak and non-peak periods.
• Enforce adherence to company Standard Operating Procedures (SOPs).
• Plan and manage staff schedules to meet operational needs within budget limits.
• Work closely with service and kitchen teams to reduce wastage and improve productivity and efficiency.
• Conduct regular inspections on table setups, cleanliness, and overall restaurant hygiene.
• Coordinate staff training to uphold service excellence and operational standards.
• Manage inventory control, including ordering food & beverage items, supplies, and equipment.
• Maintain and update guest profiles daily to enhance customer experience.

Job Requirements:

• Proven experience as a Restaurant Manager, Assistant Manager, or supervisory role in F&B, preferably in Chinese cuisine.
• Strong leadership, communication, and people management skills.
• Good understanding of restaurant operations, SOPs, food hygiene, and service standards.
• Strong organisational and problem-solving skills with the ability to multitask.
• Able to work under pressure in a fast-paced environment.
• Good teamwork and coordination between front-of-house and kitchen teams.
• Willing to work weekends, public holidays, and rotating shifts.
• The role requires daily interaction with Chinese-speaking and non-English-speaking guests in a Chinese restaurant environment, ability to communicate effectively in Mandarin is essential skill.
• Required to participate in overseas training when assigned.

Company Overview:

A renowned and established Chinese F&B group is expanding its footprint into Singapore with the launch of its newest restaurant outlet. Recognized for its strong culinary heritage, premium dining concepts, and commitment to service excellence, the Group is now building a dynamic team to support its growth in the Singapore market. As part of its international expansion plan, the company offers structured training, clear career progression pathways, and opportunities for overseas exposure across its regional branches.

Experienced candidates are encouraged to apply. Even if you do not have full experience, we may still consider your application and explore other opportunities with you.

Please submit your updated resume in MS Words format to info@hiselectgroup.com by using the APPLY NOW BUTTON to get started!

By submitting your personal data and CV, you consent to HISELECT PTE LTD and its affiliates collecting, using, and disclosing your information for the purpose of processing and managing your job application.

Kang Fu Jyun (Ken)
Registration Number: R1433713
EA License No.: 25C3167 (HISELECT PTE. LTD.)