Total 1,331 Manager level F&B / Tourism / Hospitality job vacancies

Job Description:

• Learn and be competent in all Front of House duties according to SOP
• Manage sections and supervise the team in attending to all customers' requests and feedback
• Deliver service level required and uphold standards on speed and accuracy of service
• Learn and be proficient in product knowledge of all items on the menu
• Training of new team members on Front of House duties according to SOP
• Manage ordering/inventory/cash/sales records
• Maintain standards of cleanliness, hygiene and safety at the restaurant
• Manage ongoing marketing and promotions at the restaurant

Requirements:

• Possess a Diploma / Degree in Hospitality or related studies, or WSQ Certificate in F&B Operations / F&B Supervision / F&B Management
• Worked in the F&B industry for a minimum of 2 years in Restaurant
• Enjoy meeting people and take pride in customer service
• Willingness to work in a fast-paced environment
• Good interpersonal skills and ability to perform in a team
• 5.5 days work with split shift

Christina NGEN | R1766111

PEOPLEMATCH RESOURCES PTE LTD

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague’s individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of hotel rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Performs any other duties and responsibilities that may be assigned.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague’s individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of hotel rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Performs any other duties and responsibilities that may be assigned.

We are looking to hire a customer-oriented Restaurant Manager/Supervisor to ensure that all restaurant operations run smoothly. The restaurant manager's responsibilities include overseeing the activities of restaurant staff, expediting customers' orders as needed, and maintaining good working relationships with suppliers. You should also be able to identify ways to decrease the restaurant's operational costs.

To be successful as a restaurant restaurant, you should exercise effective management skills and take necessary disciplinary actions to address poor staff performance.

Restaurant Manager Responsibilities:

- Screening, interviewing, hiring, and training restaurant staff.

- Managing restaurant staff's work schedules.

- Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.

- Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.

- Checking in on dining customers to enquire about food quality and service.

- Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.

- Reviewing customer surveys to develop and implement ways to improve customer service.

- Resolving customer complaints in a professional manner.

Job Description & Requirements

Responsibilities:

• Lead overall business operations for the food court chain, ensuring efficiency, profitability, and sustainable growth.

• Develop and execute operational strategies to achieve sales, cost, and quality targets.

• Oversee multi-unit restaurant operations including supply chain, procurement, kitchen standards, and customer experience.

• Drive process improvement, cost control, and productivity initiatives across outlets.

• Lead, coach, and develop management teams to build a strong performance-driven culture.

• Ensure compliance with food safety, regulatory, and brand standards across all markets.

• Support expansion plans through new store openings, franchising, and regional growth.

• Report directly to the CEO/Board and provide insights on financial performance and operational KPIs.

Requirements:

• Minimum 3 years of senior management experience in the food / restaurant industry.

• Proven track record in multi-unit operations management, P&L responsibility, and regional business leadership.

• Strong knowledge of F&B supply chain, cost management, and customer service excellence.

• Strategic thinker with hands-on execution capability.

• Excellent leadership, communication, and stakeholder management skills.

Key Responsibilities

• Manage execution of plans for development of new products to meet agreed timescales and product development requirements
• Leads and initiates the development of food products and processes as driven by business needs of the organization
• Oversees new product development throughout its lifecycle from conception to manufacturing implementation, including the sensory evaluations of food products and definition of manufacturing formulation and process control parameters
• Develops and maintains project plans, identifying critical paths and resources required
• Manage scale-up of new recipes from laboratory scale to production scale
• Manages projects and plant costs from testing to implementation
• Evaluates and make recommendations concerning the application of new ingredient/processing technologies
• Design and execute stability studies for recipe development, sensory and analytical testing of recipes
• Review and validate recipes to ensure compliance with government food regulations for all markets
• Ensure the adherence of new and existing products to gross profits as set by the Company
• Develop recommendations and justifications for Profit and Quality Improvement Programs
• Takes charge of the presentation of samples to the Management and Sales Team
• Provide training and technical support to Manufacturing, QA, and Technology
• Works closely with the Sales Group, Manufacturing, QAQC, and Purchasing
• Any other ad hoc duties or projects assigned by senior management.
• Leading and managing the R&D team to ensure projects are completed on time, within budget, and to a high standard.

Requirements

• Bachelor's degree in Food Science, Food Technology, or a related field
• At least 5 years of experience in food manufacturing, with a minimum of 2 years in a supervisory or leadership role
• Strong knowledge of food safety regulations and quality standards
• Excellent problem-solving skills and ability to work in a fast-paced environment
• Strong communication and interpersonal skills
• Familiarity with GMP, HACCP, and ISO standards is preferred
• Possess knowledge of flour or Oil application or Emulsifier and/or frozen food is a plus

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Managing incoming and outgoing letters

- Be the representative for accounting and finance queries within the office.

- Liaising with HQ and Accounts Dept.

- Preparation of Accounting information (training will be given)

- Assist in co-ordinating meetings and calling of quotations

- General Office administration duties (eg. filings etc.)

- Other tasks as assigned by line manager and/or management

- Working knowledge on Microsoft Word, Excel, and Power Point essential

- Verify and reconcile daily transactions from all revenue-generating departments, including rooms, food and beverage and banquet.

- Review and verify Night Auditors logbook, daily revenue report and daily Food & Beverage report with supporting vouchers and trial balance.

- Review and reconcile the guest ledger, city ledger and credit card to the Accounts Receivable.

- Review the interface between Point of Sale (POS) systems and Hotel Management Systems ensuring that revenue data flows accurately and seamlessly between the systems.

- Review of daily no show and cancellation report and ensure that no show and cancellation revenue have been properly accounted for.

- Examine daily reports for paid outs, rebates, adjustments, house use, and complimentary rooms to ensure that each transaction is supported by relevant documentation and approved by the appropriate authorized personnel.

- Review daily Food & Beverage void and discount reports to ensure all entries are accurately documented and supported by appropriate justification.

- Responsible for conducting monthly surprise cash count at Front Office and F&B outlets.

- Ensure the foreign currency exchange rates are updated regularly and to check on the accuracy of such rates.

· Tactical sourcing for food and non-food categories related items

· Ongoing assessment, strategic sourcing and supplier relationship management

· Drive purchasing needs within all the departments and manage communication by giving procurement updates weekly

· Identify Cost Control Strategies

· Monthly Purchasing Reports

· Conduct Physical Inventory Counts at various locations within the company

· Examine and analyze inventory levels to ensure they match the records in the company database

· Detect discrepancies or errors in inventory records and report to management

· Identify slow-moving or obsolete inventory and take necessary action to address it

· Collaborate with team members to share inventory audit findings and proposed solutions

· Create reports on inventory levels and communicate findings to management

- Any other duties / tasks as requested by management.

Key Responsibilities

1. Operational Excellence & Heritage Branding

Oversee daily operations, ensuring the restaurant maintains a premium image that reflects authentic Indian hospitality.

Coordinate between the Tandoor, Curry, and Pantry stations (BOH) and the service team (FOH) to ensure seamless food flow during peak hours.

2. People Management & Compliance

Manage staff scheduling in strict accordance with Singapore Ministry of Manpower (MOM) regulations.

Lead a diverse, multicultural team; provide coaching on Indian menu knowledge, including spice profiles, regional delicacies, and dietary requirements (Halal, Jain, Vegan).

Conduct performance evaluations and foster a high-retention work environment.

3. Customer Experience & Quality Control

Handle guest feedback with grace, particularly regarding spice levels and authenticity, ensuring high ratings on platforms like Google and TripAdvisor.

Maintain strict adherence to SFA (Singapore Food Agency) food safety and hygiene standards (Points demerit system management).

4. Financial & Strategic Management

Monitor Cost of Goods Sold (COGS) by managing high-value inventory like saffron, nuts, and imported spices.

Analyze sales trends to create "Set Lunch" or "Festive Thali" promotions for occasions like Deepavali, Holi, and National Day.

Implement waste-reduction strategies and optimize labor costs without compromising service quality.

5. Digital & Market Integration

Oversee integration with local delivery platforms (GrabFood, FoodPanda, Deliveroo).

Stay updated on the Singapore F&B landscape to suggest innovative process improvements (e.g., QR ordering systems to mitigate manpower shortages).

Requirements

• Experience: Minimum 5 years of leadership experience in F&B operations. Specific experience in an Indian fine-dining or high-volume casual setting is highly preferred.
• Cultural Competency: Deep understanding of Indian culinary traditions, etiquette, and festive cycles.
• Flexibility: Must be able to commit to weekends and Public Holidays (peak periods for the industry).
• Skills: Strong proficiency in POS systems and Microsoft Excel for reporting.
• Excellent communication skills (English/Tamil is required; fluency in other Indian languages is a significant advantage for kitchen coordination).
• Valid Food Safety Level 3 (formerly Food Hygiene Officer) certification is a plus.

You Make It Great! Great Start Great Future.

At McDonald's, we're a big fan of passion. If you've always dreamt of running a restaurant, we'll gladly show you the way to lead and operate a food business like a seasoned entrepreneur. And when you get there, we'll get you ready for even bigger roles at one of the world's largest food service companies. You're gonna be great here!

As a Assistant Restaurant Manager, you will learn to

• Shape the future of McDonald's
• Master million-dollar budgeting, cost management, and inventory planning
• Plan and execute sales building activities
• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Drive recruitment, training, and marketing campaigns

We are looking for people who have

• A Degree, Diploma, Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results
• Strong management skills with the ability to lead and motivate a team
• Able to work shifts, weekends and public holidays (5-day work week)

GUEST SERVICES MANAGER (DUTY MANAGER)

Mandarin Oriental, Singapore is looking for a Guest Services Manager to join our Front Office team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Mandarin Oriental, Singapore is a sanctuary of luxury and sophistication overlooking the iconic Marina Bay.

About the job

Based at the Mandarin Oriental, Singapore, the Guest Services Manager is responsible for daily smooth operations within the Rooms Division, delivering exceptional guest experiences, and maintaining high service standards. The position reports directly to the Front Office Manager.

As Guest Services Manager, you will be responsible for the following duties:

• Attend to guest's requests and complaints
• Investigate complaints and address to the department concerned and response to guest with an appropriate explanation and apology
• Ensure LQE and CQE is delivered and a smooth and successful operation is carried out in these areas daily
• Coordinate with Front Office and Guest Services on VIP arrivals, walk-ins, groups and guests with special requests
• Coordinate with Engineering and Housekeeping to ensure that all rooms are ready for sale in the proper condition
• Coordinate with Housekeeping and Food and Beverage on any special requests for VIPs
• Coordinate with Security with regards to any criminal act within the hotel or suspicious guests
• Coordinate with Front Office cashiers on vouchers, billing instructions, deposits, rebates etc, to minimize bad debts, skippers, untraceable charges and allowances
• Inspect VIPs arrival rooms with appropriate amenities set up
• Meet and greet VIPs arrivals and departures as highlighted by Director of Rooms or Front Office Manager
• Uphold FLHSS procedures within the division
• Uphold grooming standards
• Ensure effective communication via daily briefing, weekly update and monthly brainstorming within the department
• Attend scheduled meetings
• Perform any other duties as assigned by Superior
• Ensure that standard, policies and procedures are maintained
• Responsible in reporting any cleanliness findings within the hotel and address with the relevant department
• Make every effort to ensure that guests of the hotel are made as comfortable and contented as possible
• Coordinate and take charge of any emergency until General Manager or Hotel Manager arrives
• Recommend improvements in hotel operations where there are opportunities for improving service, increase revenue, etc
• Check the reading file to update on all new e-mails, faxes or correspondence which may require personal attention
• Attend Front Office briefing and Operations meeting and ensure that all instruction given is carry out expeditiously
• Highlight log entries during daily Operations meeting
• Check through the day arrival report and ensures that the necessary preparations are done by respective departments
• Check VIP rooms and their special requests
• Check all public areas and colleague areas for any irregularities and cleanliness
• Check on the working condition of elevators, lobby lights, air conditioning, in-house music and other hotel equipment and report defects where/when necessary
• Check daily event order and ensure that the necessary signboards and arrangements are done
• Ensuring IT equipment at the reception and lobby are functioning well
• Log all complaints/irregularities for Management reference
• Handle all complaints from guests and transmits them to the departments concerned and see that corrective actions are taken immediately
• Constantly check appearance, grooming of uniform colleagues
• To conduct physical room checks for remaining departures beyond 1600 hours
• Ensure Front Office colleagues verify the Housekeeping report and follow up on any discrepancies
• Ensure all lights in the public areas are lit at the appropriate time
• Ensure the sky signs are fully lit at 1900hrs
• Conduct random check on all colleagues to ensure that nobody sleeps while on night duty
• Ensure that all areas are cleaned and checked thoroughly by night cleaners
• To run night audit for HMS and InfoGenesis
• Extend assistance in all areas especially operations
• Attend Rooms Division update weekly
• Conduct departmental training and also makes appropriate suggestions to improve whenever necessary
• Attend to any medical assistance not limited to guest but to colleagues as well
• Take charge during emergency until General Manager and Hotel Manager arrives
• Performs any assignment as delegated by the General Manager, Hotel Manager, Director of Rooms and Front Office Manager

As Guest Services Manager, we expect from you:

• Candidate must possess at least a Bachelor's Degree/Post Graduate Diploma/Professional Degree, Diploma/Advanced/Higher/Graduate Diploma or equivalent.
• At least 3 years of working experience as guest services personnel in luxury hotel or similar capacity is required for this position.
• Preferably familiar with emergency procedures, security protocols and guest service standards.
• Willingness to work shifts, weekends, and public holidays
• Strong knowledge of hotel operations, guest relations, and service standards

Our commitment to you

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.

Looking for F&B Manager of at least 3 years and above, deploy to F&B outlets. Daily job scope includes overseeing daily operations, procurement of goods and inventory control management. Willing to learn and pick up basic cashiering skills. Possess good service attitude to handle customers orders, be able to PR with local and foreign customers to hone customers relationship and handle their requests. Possess good leadership skills to lead a team of 10 or more staffs. May be required to do overtime from time to time, when required to.

1. Can settle all government official documents and manpower issues, which includes basic wages calculations, apply foreign workers permit, settle local staffing problems.

2. Know or willing to learn the basic of making hot beverages.

3. Has to design and put up simple advertisements for empty food stalls.

4. Has to do sales report and set sales targets for staffs on a monthly basis.

5. Teach new staffs the correct language and educate new staffs on company's SOP.

6. Ensure public lavatories are kept and maintained in order, may be required to go hands on if shortage on manpower.

7. Able to handle customers' complaints or feedback and ensure corrections are put into actions.

8. Able to handle conflicts or disputes among staffs.

9. Procurement of goods by maintaing good communication and relationship with suppliers and keep check of inventories level on a daily basis.

Responsibilities:

• Direct and supervise the day-to-day activities of all sections within the Front Office and other services rendered by other operational departments
• Responsible for the proper, efficient and profitable functioning of the hotel
• Ensure guests are attended to with promptness, courtesy and efficiency and that guest complaints are handled with tact and diplomacy
• Assist in checking in/out of guests. Assist to inspect rooms assigned to VIPs before their arrival. Meet and escort them to their rooms
• Check logbook for messages and follow-up actions upon commencement of shift. Check housekeeping discrepancy report; report any variance and take corrective actions
• Monitor room inventory closely to ensure maximum utilisation of rooms to generate higher revenue

Requirements:

• Diploma in any field, preferrably in Hospitality
• At least 4 years of experience in a similar capacity in hospitality industry
• Team player with positive attitude, enthusiasm and initiative
• Knowledge in Opera System
• Ability to lead team and drive results

Company Overview

The restaurant specializes in freshly prepared seafood dishes using traditional Indian spices and cooking methods. It focuses on authentic flavors, cultural heritage, and exceptional service to offer a genuine Indian coastal dining experience in Singapore.

Job Summary

Lead and manage daily kitchen operations to deliver consistent, high-quality seafood dishes. Collaborate on menu planning and uphold hygiene and safety standards to ensure an exceptional dining experience.

Responsibilities

• Supervise daily kitchen operations to ensure efficient workflow and timely food service
• Monitor and maintain consistency in food preparation and presentation to meet quality standards
• Collaborate with management to coordinate menu planning that reflects authentic Indian coastal cuisine
• Enforce and uphold high standards of kitchen hygiene and safety to comply with regulatory requirements
• Communicate effectively with kitchen staff to foster teamwork and maintain operational excellence

Preferred competencies and qualifications

• Demonstrate experience in a leadership role within a kitchen environment to guide and motivate teams
• Apply strong communication and team management skills to coordinate kitchen activities and resolve issues
• Exhibit passion for culinary innovation to contribute creative ideas for menu development and improvement

- 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!