Total 6,021 F&B / Tourism / Hospitality job vacancies

• Prepare and handle full set of export and import shipping documentation such as invoice, packing list, certificate of origin, Letter of Credit (L/C) and etc
• Handle permit declaration for custom clearance
• Liaise with direct carrier/forwarder on delivery schedule
• Shipping matters and filing.
• Liaise with haulier for trucking arrangement.

Skills and Qualifications:

• At least 1 year of relevant work experience is preferred
• Proficient in MS Office and social media platform
• Strong analytical skills with an eye for details
• Strong interpersonal and communication skills

Roles & Responsibilities

Job Role:

• Plan and prepare a wide range of dishes, ensuring quality and consistency.
• Innovate and design menus, considering seasonal availability and customer preferences.
• Manage kitchen operations, including inventory control and procurement of ingredients.
• Supervise and train kitchen staff to maintain high standards.
• Adhere to food safety and hygiene regulations.

Job Requirements:

• Proven experience as a Chef or relevant culinary role.
• Proficiency in various cooking techniques and cuisines.
• Strong leadership and organizational skills.
• Creativity and the ability to develop unique, appealing menus.
• Familiarity with food safety and sanitation standards.

Roles & Responsibilities

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government

Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Must have fish soup cooking skills.

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Any other duties as and when assigned by Management

Requirements

• Ready to work any shift.
• Ready to work for public holidays & Sunday.
• Positive attitude and willingness to learn is a plus
• Minimum 2 years of working experience in F&B or related field

The Hotel Manager is responsible for overseeing the day-to-day operations of the hotel and ensuring all departments operate efficiently, profitably, and in line with brand standards. This role supports the General Manager in driving operational excellence, guest satisfaction, financial performance, talent development, and strategic execution.

The Hotel Manager acts as the key operational leader of the property, ensuring a seamless guest experience while maximizing revenue opportunities and maintaining service excellence consistent with Accor and Pullman brand expectations.

1. Operational Leadership

• Oversee daily hotel operations across Rooms Division, Food & Beverage, Culinary, Engineering, Security, and other operating departments.
• Ensure all departments deliver service standards aligned with Pullman brand expectations.
• Drive operational efficiency, service consistency, and interdepartmental collaboration.
• Conduct regular operational meetings, briefings, and daily walkabouts.
• Ensure smooth handling of VIP arrivals, group movements, events, and peak occupancy periods.

2. Guest Experience & Brand Standards

• Champion guest satisfaction and service excellence across all touchpoints.
• Monitor guest feedback, online reputation scores, and quality audits.
• Resolve escalated guest complaints promptly and professionally.
• Maintain brand standards, presentation, cleanliness, ambiance, and service culture throughout the hotel.

3. Financial Performance

• Support preparation and execution of annual budgets, forecasts, and business plans.
• Drive revenue growth through rooms, F&B, meetings, events, and ancillary income streams.
• Control departmental costs, labor productivity, and operating expenses.
• Monitor key performance indicators such as ADR, RevPAR, GOP, payroll ratio, and departmental profitability.

4. People Leadership

• Lead, coach, and develop Heads of Department and management teams.
• Build a high-performance culture focused on accountability and engagement.
• Support talent succession planning, learning initiatives, and internal promotions.
• Ensure compliance with labor laws, company policies, and employee relations practices.

5. Sales, Marketing & Commercial Support

• Collaborate with Sales & Marketing teams to maximize occupancy, events, and market share.
• Support key client relationships, government, corporate, and travel trade partnerships.
• Participate in revenue strategy meetings and promotional initiatives.

6. Safety, Compliance & Risk Management

• Ensure full compliance with health, safety, hygiene, fire life safety, and statutory requirements.
• Oversee crisis management readiness, emergency procedures, and security standards.
• Ensure hotel licenses, audits, and certifications remain current.

7. Community & Ownership Relations

• Represent the hotel professionally with guests, business partners, authorities, and the local community.
• Support ownership objectives and management company performance expectations.

· Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy.

· Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage.

· Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.

· Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.

· Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary.

· To ensure that all kitchen Mise en Place is prepared according to production plan.

· Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.

SKILLS & ABILITIES

· Completion of GCE ‘O’; or minimum of six months related experience and/or training; or equivalent combination of education and experience.

· Ability to develop test recipes and/or techniques for food preparation/presentation.

· Knowledge of food inventory

Job Title: Kitchen Crew / Kitchen Training Manager
Company: Tai Er (酸菜鱼)
Salary Range: $3250 - $3360
Working Hours: 6 Days Work Week

Job Overview

We are looking for passionate and dedicated individuals to join our kitchen team as Kitchen Crew or Kitchen Training Manager. You will play a key role in ensuring food quality, kitchen efficiency, and adherence to operational standards. For the Training Manager role, you will also be responsible for developing and coaching team members to uphold Tai Er’s culinary excellence.

Key Responsibilities

Kitchen Crew:

• Prepare and cook menu items according to company recipes and standards
• Ensure food quality, consistency, and presentation meet brand expectations
• Maintain cleanliness and hygiene standards in the kitchen
• Assist with food preparation, stock management, and inventory control
• Follow food safety and sanitation guidelines at all times
• Support team members to ensure smooth daily operations

Kitchen Training Manager:

• Oversee kitchen operations and ensure compliance with SOPs
• Train, mentor, and develop kitchen staff to maintain high performance
• Conduct onboarding and continuous training programs
• Monitor food quality, consistency, and kitchen efficiency
• Work closely with management to improve operational processes
• Ensure strict adherence to food safety and hygiene regulations

Requirements

• Relevant experience in F&B or kitchen operations preferred
• For Training Manager: prior supervisory or training experience preferred
• Strong teamwork and communication skills
• Ability to work in a fast-paced environment
• Willingness to work shifts, weekends, and public holidays
• Positive attitude and eagerness to learn
• No Experience, welcome to apply!

What We Offer

• Competitive salary
• Career progression opportunities
• Comprehensive training and development programs
• Staff meals and medical benefits
• Fun, Dynamic and supportive work environment

Join Our Team at MYMCA's Hospitality Department!

Are you passionate about delivering exceptional service and creating memorable experiences?

We are looking for an experienced and people-focused Restaurant Manager to oversee the daily operations of our restaurant and all-day-dining cafe.

This role is at the heart of creating an exceptional dining experience - managing service standards, driving operational excellence, and nurturing a welcoming environment for both guesets and staff.

You will work closely with our culinary team, including persons with special needs, to ensure smooth coordination between front-and back-of-house, while fostering a culture of inclusivity, teamwork and continuous improvement.

Qualifications & Experiences

• Diploma or Degree in Hospitality Management, Business Administration, Culinary Arts, or a related field.
• Minimum 5 years of progressive experience in managing restaurant and café operations.
• Food Hygiene Manager Certification (or equivalent) required.
• First Aid Certification and WSQ training in Inclusive Employment (preferred).
• Strong leadership, communication, and people management skills.
• Fluency in English; knowledge of other languages is advantageous
• Proven leadership experience in standalone cafés or restaurants, with operational and strategic capabilities.
• Strong expertise in managing both hotel all-day dining and café operations.
• Demonstrated success in setting up new dining operations from concept to launch.
• Experience managing diverse teams and fostering inclusive employment, particularly with PWDs.
• In-depth knowledge of F&B health, safety, and hygiene regulations.
• Excellent stakeholder management skills
• Flexible and adaptable to evolving operational needs.

Responsibilities

• Lead the end-to-end operations of the restaurant and café, ensuring smooth service and high operational standards.
• Develop and implement SOPs for quality, hygiene, safety, and customer service, complying with regulatory requirements.
• Collaborate with culinary teams to maintain menu quality, innovation, and consistency.
• Monitor revenues and costs, and implement strategies to achieve financial targets.
• Analyse sales data, customer feedback, and industry trends to make informed operational improvements.
• Ensure a high standard of customer service, creating memorable and inclusive dining experiences.
• Handle guest feedback and resolve operational issues promptly and professionally.
• Build a welcoming and accessible environment for all guests, including those with special needs.
• Recruit, train, and lead a diverse team including employees with disabilities, promoting an inclusive and supportive culture.
• Foster a positive, guest-centric work environment that motivates and empowers team members

Key Responsibilities

• Oversee daily operations, ensuring high efficiency, service quality and compliance with SOPs.
• Plan and manage effective staff rosters for all stalls, balancing manpower optimization and operational needs.
• Maintain team discipline, provide clear guidance and uphold performance standards.
• Act as a firm yet fair leader who makes tough decisions when necessary and confidently says “No” when required to uphold company standards, policies, and business interests, while fostering a collaborative and team-oriented work environment.
• Work closely with HR, Marketing, Finance and other departments to ensure aligned operational goals.
• Monitor KPIs, conduct regular outlet audits and implement continuous improvement initiatives.
• Ensure adherence to all regulatory requirements including food safety, hygiene and manpower policies.
• Support hiring, training and development of frontline staff.
• Prepare and analyse operational reports using Excel and other MS Office tools.
• Champion the use of digital systems including POS and HRIS platforms (experience with Infotech is a plus).
• Willingness to work on rotating shifts, including weekends and Public Holidays.
• Open to discussing specific shift arrangements during the interview.

Requirements

• At least 5 years of proven relevant working experience as an Operations Manager in the F&B industry.
• A proven track record in managing multiple outlets and driving operational success.
• Demonstrated ability in staff roster management, ensuring optimal manpower allocation and cost control.
• Strong leadership, communication and decision-making skills.
• Firm yet approachable, able to enforce standards while maintaining a collaborative team environment.
• Proficient in Microsoft Excel, email and other MS Office applications; IT-savvy and adaptable to new systems.
• Familiar with HRIS systems (Infotech experience is a plus).
• Bilingual in English and Chinese, to effectively communicate with Chinese-speaking employees.

• Operational needs include weekends and holidays; working patterns can be discussed during the interview.

• Self-motivated and results-driven, able to work independently with minimal supervision.
• A team player with the ability to collaborate with various departments.
• Strong network for talent acquisition and capable of identifying and engaging potential tenants.

Location: East (Singapore)
Working Hours: Monday to Friday, 8:30 AM – 6:00 PM
Salary: $2,500 – $2,700

Job Responsibilities:

• Attend to front desk and reception duties
• Handle incoming calls and manage phone enquiries professionally
• Respond to emails and coordinate guest or internal requests
• Provide excellent customer service to guests and visitors
• Manage appointments, bookings, and general administrative tasks
• Maintain a neat and welcoming reception area

Requirements:

• Minimum O-Level qualification
• Good communication and interpersonal skills
• Presentable and service-oriented
• Basic administrative and computer skills
• Prior receptionist or customer service experience is an advantage

Contract Details:

• 2-year contract position

Sign-On Bonus Up to $1,500!!!

1. Report for duty on time and in the manner specified with well-groomed and clean uniform.
2. Greet guests courteously with a friendly smile.
3. Serving food and beverage to guests according to service procedures.
4. Clearing of used crockery off the table, and prepare table setting ready for next customer(s).
5. Check crockery and glassware to ensure that they are clean at all times.
6. Preparation of beverages.
7. Order taking and recommendation of dishes.
8. Check off the food item recorded at the table order chit when the item is served.
9. Refill all used condiments, sauces and hot water for the next shift.
10. Refer to senior waiter/waitress if there are complaints or disagreement over food and/or beverage.
11. Do not argue with guests or make unnecessary remarks.
12. To perform other duties as assigned.

Job Requirements:

• Passionate about people and hospitality

• Energetic, positive, and ready to be part of a close-knit team

• Willing to learn and grow in a dynamic, fast-paced environment

• Strong communication skills in English and Mandarin

• Physically able to stand for long periods and carry food tray

• Comfortable to work 6 days work

• Prior F&B experience is a bonus, but not required — we welcome fast learners!

• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• Operate and maintAain equipment and reporting of malfunctioning
• Controlling of Operation & Food cost whenever necessary
• Upkeeping of cleanliness and hygiene standard
• Daily feedback collection and report of issues
• Any ad-hoc duties as assigned
• Strong passion for Culinary
• Willingness to work on a rotating roster
• Strive for excellence in quality and presentation
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Certification in Culinary would be beneficial

Our Client, one of the leading and reputable organization in Singapore is inviting qualified candidates to fill the position as Senior Manager / Manager (Hospitality)

They are located at Central – easily accessible via various modes of transport.

Benefits Summary

• Basic Up $8000 + AWS + Bonuses

• Stable Career Opportunity 

Responsibilities

• Lead and support the hospitality team to provide excellent service.

• Manage hospitality operations and ensure smooth service in dining and housekeeping.

• Work with the care teams to plan menus and manage food services.

• Control costs while keeping service quality high.

• Ensure all teams follow service standards and SOPs with good attention to detail.

• Handle service issues quickly and professionally to improve the overall experience.

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Interested candidates kindly click the APPLY NOW button

By submitting your personal data and/or resume, you give consent to the collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.

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EA Personnel No: R26159676 (Aggie Choo Min Le)

F & B Management Trainee (Services)

Working Days: 6 days rostered work week; 1 week 44 working hours
Location: Dempsey
Salary: Up to $ 2600

Requirements:

• Degree holder, with 1 year F & B experience
• Able work on weekends / public holidays
   

Job Scope: 

• Hands-on involvement in daily operation to understand and execute duties
• Undertake management trainings and responsibilities with focus on sales management, customer satisfaction, operating expenses and shop’s profitability
• Focus mainly on Service / FOH, but will have exposure to Kitchen / BOH. (May cover Kitchen / BOH if operationally required)
• Enforce and ensure compliance to Company SOPs, governmental regulations, food safety and hygiene standards within the store
• Any other ad-hoc duties base on operational needs

Interested applicants kindly submit your resume through here and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Tan Yu Jing Reg No: R26161199

The Supreme HR Advisory Pte Ltd EA No: 14C7279

F & B Management Trainee (Services)

Working Days: 6 days rostered work week; 1 week 44 working hours
Location: Dempsey
Salary: Up to $ 2600

Requirements:

• Degree holder, with 1 year F & B experience
• Able work on weekends / public holidays
   

Job Scope: 

• Hands-on involvement in daily operation to understand and execute duties
• Undertake management trainings and responsibilities with focus on sales management, customer satisfaction, operating expenses and shop’s profitability
• Focus mainly on Service / FOH, but will have exposure to Kitchen / BOH. (May cover Kitchen / BOH if operationally required)
• Enforce and ensure compliance to Company SOPs, governmental regulations, food safety and hygiene standards within the store
• Any other ad-hoc duties base on operational needs

Interested applicants kindly submit your resume through here and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Tan Yu Jing Reg No: R26161199

The Supreme HR Advisory Pte Ltd EA No: 14C7279