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

Business / Restaurant Operations

• Ensure smooth running and success of the business
• Analyze financial performance to formulate, develop and implement plans to improve salesand profitability of the business
• Oversees and manage restaurant operations and cash management
• Ensure smooth outlet opening, renovating or reinstatement
• Execute plans and instructions from the management

Restaurant Management & Planning

• Propose marketing ideas
• Assuring productivity and efficiency while managing cost
• Analyze the situation, identify the needs of the business and propose with ideas and solutions
• Prepares outlet schedule, inventory and accuracy of payroll submission
• Follow up on service recovery for all products and service lapses
• Lead investigation and resolution of all customer complaints and/or feedback in a timely and efficient manner

Menu Execution and Delivery

• Propose new menu items and promotions
• Supervise stations to deliver orders in accordance to defined cooking processes, recipe andhealth & safety standards
• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu
• Conduct training & re-training from time to time for both existing and new menu items

Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by guiding kitchen supervisors on placing of orders
• Check to ensure quality of delivered supplies from time to time
• Manage kitchen storage capacity
• Oversee the setting up and cleaning of stations by staffs
• Oversee workflow for stations to ensure that processes adhered to specifications and guidelines and to provide recommendations to improve efficiency

Quality Assurance & Control

• Ensure Standard Operating Procedures are updated and followed
• Liaise with suppliers and supervise supply chain and inventory
• Maintain overall restaurant cleanliness

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
• Conduct training and educate operation team on best practices, company policies and excellent service standard
• Manpower planning, training and recruitment
• Conduct appraisals professionally to track and measure staffs’ performance
• Ensure workplace safety practices
• Create a work environment that promotes teamwork, performance feedback, recognition and executing fair disciplinary management and staff retention

We are seeking an enthusiastic and experienced Restaurant Manager to join our team. As the Restaurant Manager, you will be responsible for overseeing all aspects of our restaurant operations, ensuring exceptional customer service, and leading a high-performing team.

• Manage day-to-day restaurant operations, maintaining high standards of food quality and customer service
• Develop and implement innovative strategies to enhance guest experience and drive revenue growth
• Lead, mentor, and motivate the restaurant team to achieve performance goals and maintain a positive work environment
• Oversee inventory management, cost control, and budgeting to maximize profitability
• Ensure compliance with food safety regulations and maintain a clean, safe dining environment
• Collaborate with the kitchen team to create and update menus that align with customer preferences and market trends
• Handle customer feedback and resolve issues promptly to maintain high levels of guest satisfaction
• Analyze sales data and market trends to make informed business decisions
• Coordinate with other departments to support overall hotel operations and special events
• Implement and maintain standard operating procedures for consistent service delivery

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 6 days (12hours per day)
• Salary Package: Up to $5,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays
• Experience in the Chinese cuisine industry or similar culinary environments will be an advantage.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #69871 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

Chinese Restaurant

Description:

1. Serve customer
2. Handle customer complaints.
3. Hire kitchen staff. Hire service staff
4. Boss’s assistant

Requirement:

• Good in both English and Chinese
• Good in word, excel and PDF.
• Can-do attitude.
• Willing to learn new things.
• Experienced as restaurant manager
• Calm and composed under pressure.
• Adaptable and flexible in handling situations.

6 days/week
11:00 - 9:00

Job Description & Requirements

Location: Food Court, Gardens by the Bay, Singapore
Employment Type: Full-Time

About the Role:
We are looking for a skilled and passionate Outlet Manager to join our team at a vibrant food court in Gardens by the Bay. If you have experience in Italian or International cuisine and enjoy crafting authentic handmade pizzas and pasta dishes, we want to hear from you!

Responsibilities:

• Daily Operations Of Outlet.
• Able to handler demanding fast speed pace customer service.
• Prepare and cook high-quality pizzas, pasta and gourmet fried food according to our recipes and standards.
• Operate and maintain pizza ovens and kitchen equipment.
• Ensure fresh ingredients, proper food handling, and hygiene standards are met.
• Maintain a clean and organized workstation.
• Work efficiently in a fast-paced food court environment.
• Collaborate and manage the team to ensure smooth kitchen operations.
• Able to handle day to day logistics and delivery from HQ.
• Able to work to late night work.

Requirements:

• At least 2 year of experience as a Pizza / Pasta Chef or Outlet Chef/Manager in a restaurant, café, or food court setting.
• Skilled in hand-stretching pizza dough, and preparing classic pasta
• Ability to work under pressure during peak hours.
• Knowledge of food safety and hygiene regulations.
• Positive attitude and ability to work as a team.
• 6 days work week
• shift schedule (11am-9pm)
• 14 Days annual leave

Benefits:

• Competitive salary based on experience. (Up to $3,800)
• Work in a prime location at Gardens by the Bay.
• Career growth opportunities in a growing F&B brand.

If you’re passionate about cooking and able to take the challenge, join our team, apply now!

F&B Bar Manager (Night Entertainment) | $6,000

Looking for adynamic leader who enjoys a fast-paced, vibrant environment? Step into a managerial role where you’ll lead operations, drive team performance, and create memorable customer experiences.

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: F&B Operation Assistant Manager / Manager
• Working Location: West – West Coast (Nearest MRT: Clementi)
• Working Hours: 5.5 days, 11.30 am-10pm – 48 hours
• Salary Package: Gross Up to SGD 4500 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Train and supervise restaurant staff to ensure exceptional service standards are consistently met.
• Maintain a clean, safe, and well-kept store environment at all times.
• Create and uphold a pleasant and welcoming atmosphere for all diners.
• Oversee food presentation and supermarket product displays to ensure compliance with food safety and health regulations.
• Interact with dining customers to gather feedback on food quality and service experience.
• Review customer feedback and implement improvements to enhance overall service quality.
• Handle customer complaints promptly and professionally, ensuring satisfactory resolutions.
• Report any incidents, accidents, complaints, or significant customer feedback to the appropriate superior.
• Perform cashier duties as required.
• Place purchase orders with suppliers to maintain adequate inventory.
• Prepare and manage the duty roster for the service team.
• Support daily operations to ensure smooth and efficient service flow.
• Monitor supermarket inventory levels, ensuring all essential products and restaurant supplies are adequately stocked.
• Ensure supermarket shelves are well-stocked, product displays are neat and attractive, correctly priced, and safely arranged.

APPLY NOW!!!

• Min.2 year of working experience in the F&B industry
• Have good personal hygiene practices
• Must have food hygiene certificate
• Maintain quality, excellent service & cleanliness at all times
• Comfortable to work during weekend and public holiday

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #79464 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

Join our team and be part of the continued success of Bali’s largest integrated resort.

We offer an exciting career opportunity for an individual with the following details:

Summary of Responsibilities:

• Review and confirm all Banquet Event Orders (BEOs), rundowns, and function sheets to ensure readiness.
• Lead pre-event briefings with involved teams to align operational standards and expectations.
• Lead setup and execution of MICE, conferences, weddings, and social events.
• Ensure full adherence to BEOs and rundowns, including room layout, AV, décor, signage, and timing.
• Inspect setups for quality and brand standards; coordinate corrections as needed.
• Manage live event flow, transitions, and real-time adjustments with minimal disruption.
• Act as on-site liaison for clients, anticipating needs and addressing requests.
• Coordinate across departments (Banquets, AV, F&B, Security, Engineering) for seamless execution.
• Conduct post-event internal debriefs to capture lessons learned.
• Perform client follow-ups within 24 hours to gather feedback, address concerns, and identify opportunities for return business.
• Support revenue objectives by delivering flawless execution, enhancing client perception, identifying opportunities to enhance guest experience, and collaborating with Sales & Catering teams on follow-ups.
• Maintain professional and courteous relationships with clients, vendors, and internal stakeholders while upholding AYANA’s luxury service standards, cultural sensitivity, safety protocols, and sustainability commitments.

• Indonesian citizen only.
• Diploma or degree in Hospitality, Events, Tourism, or related field.
• 3–5 years experience in banquet, conference, or event operations within a luxury hotel/resort.
• Strong knowledge of event SOPs, facility management, and operational flow.
• Proven team leadership and coordination skills.
• Excellent communication and interpersonal skills.
• Strong organizational skills to manage multiple events under tight timelines.
• Knowledge of health, safety, hygiene, and sustainability regulations.
• Proficient in Microsoft Office and hotel/event systems (Opera, Delphi, or similar).
• Flexible availability including weekends, public holidays, and peak seasons.
• Fluency in English; Bahasa Indonesia preferred.

Outlet Manager will manage overall operation of individual businesses. He/She will be reporting to Operations/Senior Manager in various aspects of operations including franchise operations and development, product development, outlet promotions, nationwide and local store promotional activities (in conjunction with Group Marketing Department)

• To assist existing franchise outlets on how to increase their sales and

their contribution profit margin.

• To provide service and support to existing outlets

• Maintain good franchise relationships

• Handle customer feedbacks and enquiries

• Perform any other duties as required and directed by the Company

• To Provide adequate training to new staffs to enhance performance of the whole organisation.

• Conducts in-house training to staffs on a monthly basis.

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

• 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

Oversee and manage a team of cleaning staff/supervisors to ensure the efficient and effective cleaning of all assigned areas.

Facilitate the planning of the cleaning schedule and the deployment of manpower.

Conduct regular inspections on project site’s cleanliness and client’s feedback to ensure both cleaning team standards and client’s expectations are met.

Meet up with client’s representative every week, to build rapport and to collect performance feedback of every department.

Interviewing, recruiting of workers for assigned site manpower requirement.

Address and resolve assigned team of worker’s issues whenever raised.

Maintain accurate records of cleaning activities and supplies.

Manage inventory of cleaning supplies and equipment, including procuring of the items.

Update senior management on weekly site’s issues and collaborate with the team on how to solve them.

Comply with all safety regulations and procedures.

Job Requirement:

Minimum of 1-2 years of experience in a supervisory role in the cleaning industry

Strong understanding of cleaning standards and procedures

Class 3 Driving License (once probation has ended, transport will be provided as Job requires travelling to various assigned sites to manage)

Excellent communication and interpersonal skills

Ability to motivate and lead a team

6 Days Work Week

At dawn, before the first guest stirs and while the city still hums in a quiet whisper, there is a moment, fleeting, golden, when a hotel reveals its true character.

In that moment, we are not simply preparing breakfast service, polishing glassware or reviewing the day’s reservations. We are curating an experience. A feeling. A memory that will linger long after the final course has been cleared.

This is where you come in.

We are seeking a Food & Beverage Manager, not merely to oversee operations, but to orchestrate them. With polished presentation and exceptional communication skills, you possess an impeccable eye for detail and a deep appreciation for the nuances that define true luxury. You thrive in a dynamic, fast-paced setting, demonstrating agility, composure and the ability to prioritise with ease.

Our Food and Beverage Manager will lead a collection of restaurants, bars, in-room dining and banqueting services as though they were chapters in a single, beautifully written story.

In our world of understated luxury, every detail matters.

You will be the one who ensures that each outlet moves in harmony, where service is seamless, quality is uncompromising and innovation feels effortless. You will walk the floor as confidently as you navigate strategy, balancing the precision of budgets and forecasts with the artistry of guest experience.

In this role, you will:

• Shape and elevate every food and beverage offering to reflect the highest standards of excellence
• Lead, mentor and support operational teams to consistently deliver a superior product and exceptional luxury service
• Guide and inspire a team of talented professionals, cultivating a culture defined by pride, elegance and genuine care
• Deliver exceptional guest experiences, remaining proactive and ensuring service is always professional, intuitive and refined
• Translate vision into action through thoughtful promotions, strategic planning and a refined understanding of market trends
• Actively promote Food & Beverage initiatives to enhance guest engagement and drive revenue growth
• Partner with senior leadership to curate forward-looking commercial strategies, confidently presenting insights, initiatives and tailored activation plans that maximise performance across a rolling three-month horizon
• Maintain a constant pulse on guest satisfaction, anticipating needs, refining details, and elevating every touchpoint
• Manage talent attraction and retention across multiple outlets, building strong and engaged teams
• Ensure the profitability of all outlets through effective management of payroll, budgets and performance targets, consistently striving to exceed KPIs
• Lead from the front. Present, engaged, and unwavering in your pursuit of excellence

Behind the scenes, your influence will be just as powerful. From financial stewardship and forecasting to training programs and operational standards, you will ensure that every element operates with quiet precision and intent.

But beyond the metrics and meetings, this role is about something more.

It is about creating moments:

A perfectly timed cocktail at sunset.

A banquet that feels effortless yet unforgettable.

A late-night room service order that arrives exactly as the guest imagined it.

It is about setting a standard that others aspire to, but few can match.

You will support the daily operations of the Japanese restaurant, ensuring exceptional service standards and guest satisfaction in line with brand expectations. This role involves supervising the team, maintaining service quality, managing costs, and driving revenue through effective upselling and guest engagement. You will work closely with the kitchen and service teams to ensure smooth operations, uphold hygiene and safety standards, and deliver a refined and authentic dining experienc

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Central Kitchen Manager
• Working Location: Senoko
• Working Hours: 5.5 days (Mon – Fri, 8am – 5pm; Sat, 8am – 12pm)
• Salary Package: Basic $8,000 - $10,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Responsible for coordinating and controlling production processes to maintain output and reduce waste.
• Develop and put in place safety rules and standards to provide a safe workplace for all employees.
• Train, supervise, and manage central kitchen staff to ensure work is done correctly and efficiently.
• Handle non-compliance issues when needed in a professional and timely manner.
• Carry out other duties or projects assigned by the Director.

APPLY NOW!!!

• At least 5 years of relevant experience managing central kitchen operations.
• Strong experience overseeing large-scale food production.
• Familiar with the Workplace Safety and Health (WSH) Act.
• Working knowledge of Microsoft Office is required.
• Proficient in English; ability to communicate with Mandarin-speaking stakeholders for work purposes is an advantage.
• Willing to travel when required.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #81761 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