Total 5,745 Others level F&B / Tourism / Hospitality job vacancies

Implements high standards for all aspects of life-safety, loss-prevention, unit owner identity, and privacy protection. Operates within the constraints of the residences budget. Provides timely reporting of financial performance and projections to the Board. Manages luxury condominium facilities and all departments working within the building, including physical plant with attention to protection of the investment and plans to increase its value through superior care. Serves as a Liaison to Association shared services Directors (e.g., Loss Prevention, Human Resources, Accounting, Housekeeping). Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and employees and provides a return on investment.  Implements training programs related to property management reinforcing constant quality service. Continuously identifies and corrects building and service defects while providing increase in value. 

Managing Property Operations

• Works with the Guidance team to develop an operational strategy that is aligned with the brand’s business strategy and leads its execution.
• Reviews Owner engagement survey and prepares yearly action plan comment cards, guest satisfaction results and other data to identify areas of improvement.
• Adheres to the four pillars of Operational excellence: Owner and employee engagement, financial excellence and Property Management 
• Evaluates if the Operations Team meets service needs and provides feedback to the operations team.
• Participates in public space walk-throughs with Engineering and Housekeeping to ensure public space and back of the house areas are well maintained, and preventative maintenance processes are in place.
• Tours building on a regular basis speaking with associates, owners, and Board of Directors to understand business needs and assess operational opportunities.
• Works with team to put sustainable work processes and systems in place that support the execution of the strategy.
• Reviews reports and financial statements to determine whether the residential property is performing against the budget. 
• Communicates a clear and consistent message regarding departmental goals to produce desired results.
• Manages luxury condominium facilities and all departments working within the building, including physical plant with attention to protection of the investment and plans to increase its value through superior care. 
• Serves as a Liaison to Association shared services Directors (e.g., Loss Prevention, Human Resources, Accounting, Housekeeping).
• Identifies and corrects building and service defects while providing an increase in value. 
• Implements high standards for all aspects of life safety, loss prevention, unit owner identity, and privacy protection. 
• Maintains complete inventory of: Unit owners’ information, parking and storage spaces, monthly Association common dues, Owners’ monthly/quarterly newsletter, hotel features, services, and hotel restaurant food concepts and information.
• Maintains complete knowledge of and complies with all hotel and residence policies and procedures.

Leading Operations Teams

• Verify associates are treated fairly and equitably.
• Celebrates successes and officially recognizes the contributions of team members.
• Fosters associate commitment to providing excellent service, participating in daily stand-up meetings, and models desired service behaviors in all interactions with guests and employees.
• Develops and executes the necessary decisions to keep property moving forward toward achievement of goals.
• Implements training programs related to property management reinforcing constant quality service. 

Managing Relationships with Property Stakeholders

• Attends owners and Board meetings and provides monthly reports and financial statements to the Board of Directors. 
• Establishes strong relationships with all owners and their Board of Directors to maintain a successful residential community. 
• Promotes constructive collaboration through education, communication, and innovation. 

Managing Profitability

• Works with direct reports to determine areas of concern and establish ways to improve the departments’ financial performance.
• Prepares and operates within the constraints of the residences’ annual budget.
• Identifies key drivers of business success and keeps leadership focused on the critical few to achieve results.
• Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target resident owner and employees and provides a return on investment.
• Provides timely reporting of financial performance and projections to the Board.
• Guides the Board on appropriate property management requirements and governance compliance. 

Managing the Owner Experience

• Creates an atmosphere in all Residential common areas that meets or exceeds owner’s expectations.
• Champions the brand’s service vision for product and service delivery and ensures alignment amongst the leadership teams.
• Verifies core elements of the service strategy are in place to produce the desired results.
• Establishes and maintains open, collaborative relationships with direct reports and entire operations team. Ensures direct reports do the same for their team.
• Interfaces with customers (e.g., owners, vendors, guests), on a regular basis to obtain feedback on quality of product, service levels, and overall satisfaction.
• Handles owner’s complaints by following the instant pacification procedure and verifying guest satisfaction.

Managing and Conducting Human Resources Activities

• Facilitates the development of creative solutions to overcome obstacles and manages the implementation to continually improve guest satisfaction results.
• Verifies that employees are treated fairly and equitably.
• Verifies that regular, ongoing communication is happening in Operations (e.g., pre-shift briefings, staff meetings).
• Fosters associate commitment to providing excellent service, participates in daily stand-up meetings and models desired service behaviors in all interactions with owners, their guests, and employees.
• Incorporates owner satisfaction as a component of staff/operations meetings with an emphasis on generating innovative ways to continually improve results.
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
• Solicits employee feedback, utilizes an “open door policy” and reviews employee satisfaction results to identify and address employee problems or concerns.
• Verifies that property policies are administered fairly and consistently; disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.
• Champions change manages the implementation of brand and regional business initiatives and communicates follow-up actions to the team, as necessary.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.  We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Company Overview

Les Amis Group operates 33 restaurants across Singapore and overseas, offering diverse cuisines from fine French dining to casual Asian fare. Known for excellence and teamwork, the group values inclusiveness and integrity in delivering quality food and service.

Job Summary

Support pastry preparation and baking operations in a French fine dining restaurant, ensuring quality, safety, and cleanliness under the guidance of a Pastry Chef.

Responsibilities

• Measure and mix ingredients accurately to prepare desserts in a French fine dining setting
• Monitor baking times and apply glazes, icings, or toppings using spatulas or brushes to ensure product quality
• Operate baking equipment such as ovens, mixers, slicers, and proof boxes safely and efficiently
• Assist in developing new recipes under Pastry Chef supervision to enhance menu offerings
• Maintain kitchen cleanliness and comply with health and safety regulations to ensure a safe work environment
• Rotate stored products regularly to maintain freshness and reduce waste
• Stand for extended periods to support continuous kitchen operations

Preferred competencies and qualifications

• Prior experience in a similar baking or pastry role is advantageous
• Knowledge of baking techniques and pastry-making processes
• Certification in culinary arts, pastry-making, baking, or related field is a plus
• Attention to detail with an eye for aesthetics in dessert presentation

Job Description & Requirements

Get to know us first!

What is INITIA GROUP?

The biggest lifestyle beauty lounge. INITIA Group sets out to find a consumer service business that is experience-based, differentiated and advantaged, non-seasonal, non-cyclical, highly predictable, has strong senior management, and strong online presence. Initia has been in the beauty industry and has created a series of new concept salons that blend with lifestyle and trends to provide unique and fascinating lounges.

Initia is not just doing beauty business alone, but it also has business in the F&B Industry and Art. It has been around for years and it has been working with local and many Korean companies in Singapore and in Malaysia.

We are on the hunt for a Restaurant Captain/ Captain F&B who is responsible for promoting and ensuring guest satisfaction, maintaining a safe and sanitary work environment and ensuring only the highest quality products are being served. Establishes rapport with guests to build guest loyalty and gather constructive feedback to ensure satisfaction of every individual guest. Also to handle daily team member relations, and encourage problem solving by team members through proper training and empowerment.

• DUTIES & RESPONSIBILITIES :

• Ensures that guests have a pleasant and memorable dining experience.

• Monitors setup, maintenance, cleanliness and safety of Dining areas.

• Able to answer any questions regarding menu and assist with menu selections.

• Supervises and trains the Staff to standards of excellence.

• This individual is required to act as supervisor on duty in absence of the Manager.

• This individual must be able to complete opening and closing duties/checklists in a timely fashion.

• This individual must coordinate food service between kitchen and dining staff.

• Check with guests to ensure satisfaction with each food course and beverages.

• Present an accurate final bill to guests and process payment.

• Any other duties related to food and beverage service assigned by the manager.

QUALIFICATIONS :

• Good communication skills spoken and written

• Should have a pleasing personality.

• Excellent guest service skills.

• Good knowledge of food and beverage service.

APPLY NOW!

The Restaurant Manager is responsible for the overall profitability and smooth operation of the restaurant, ensuring exceptional customer experiences and efficient team management. This role encompasses a wide range of responsibilities, from strategic business operations to hands-on customer service and staff development.

Role & Responsibilities

Business Operations

• Manage daily operations, ensuring seamless service and efficient workflow.
• Monitor income and expenses, analyze financial performance, and implement strategies for improvement
• Manage inventory, including ordering, stock control, and minimizing waste
• Manage equipment maintenance and ensure proper functionality.
• Prepare and submit timely reports (daily, weekly, monthly) on sales, food cost, labor cost, and other key performance indicators.
• Conduct regular inspections of the kitchen and service areas.

Customer Service

• Cultivate a customer-centric environment, prioritizing exceptional service and guest satisfaction.
• Proactively address customer feedback and resolve any issues promptly and professionally.
• Ensure consistent service quality and adherence to established etiquette standards.

People Management

• Lead, motivate, and develop a high-performing team.
• Manage the recruitment, training, and performance evaluation of staff.
• Ensure all employees adhere to company policies, quality standards, and F&B hygiene regulations.
• Drive team initiatives and implement changes effectively.
• Ensure strict compliance with all F&B hygiene policies, procedures, and health and safety regulations.

Skills/Qualifications:

• Minimum 4 years of relevant experience in managing F&B restaurants
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Possess strong leadership qualities
• Able to work shift hours

Job Description & Requirements

Responsibilities:

• Prepare and cook authentic Korean dishes.

• Ensure all dishes are prepared to the highest quality standards and within the recipes.

• Manage kitchen operations, including inventory and staff supervision.

• Adhere to hygiene and food safety regulations, ensuring a clean and safe kitchen environment.

• Assist in menu development and cost control.

Requirements:

• Proven experience as a Chef.

• Culinary diploma or equivalent certification.

• Knowledge of cooking techniques and ingredients.

• Strong organizational and leadership skills.

• Ability to work in a fast-paced environment, including evenings, weekends and holidays.

Aurora Asia Pacific (21C0671)|Stephanie (R21100585)

Part-Time Kitchen Crew / Service Crew – Tai Er 酸菜鱼

Responsibilities 

• Preparation of pastries, etc 
• Prepare fillings, sauces and mise en place 
• Ensure quality control and follow FIFO, storage, and labelling 
• Maintain hygiene and food safety, support operations and product development 

Requirements 

• Experience in central kitchen or high-volume production preferred 
• Familiar with hot or cold kitchen operations 
• Able to work independently and complete assigned tasks 
• Good teamwork, communication and time management skills 

What We Offer 

• Stable Work Environment 
• Career Development 
• Uniform Provided 
• Staff Discounts 
• Medical & Dental Benefits 
• Birthday Leave & Vouchers 

This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”).e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives. By applying for this role, you consent to RMA Groups’s PDPA and e2i’s PDPA.

Job Summary:
We are seeking a skilled and passionate Station Chef to join our culinary team in Singapore's vibrant food and beverage industry. We offer both Full-Time and Part Time role, offering an exciting opportunity to contribute to our kitchen's success and create exceptional dining experiences for our guests.

Job Description:
• Assist the Food Manager in menu planning, food preparation, and kitchen management
• Ensure high standards of food quality, presentation, and hygiene are maintained
• Supervise and train junior kitchen staff, fostering a positive work environment
• Manage inventory, place orders, and control food costs effectively

Job Requirements:
• Relevant qualifications or equivalent experience in professional kitchens is highly advantageous
• Minimum 1 years of experience in a similar role within the F&B industry
• Strong leadership skills and ability to work in a fast-paced environment
• Excellent knowledge of food safety regulations and able to commit shift hours.


We value diversity and are committed to creating an inclusive workplace that celebrates culinary creativity and cultural exchange. Join our team and be part of Singapore's exciting food scene!

Company Overview

Singapore Saizeriya Pte. Ltd. is a Japanese chain of family-style Italian restaurants with over 1000 outlets in Japan and locations across Asia, including Singapore. We are expanding and seek motivated individuals to join our team and deliver quality Italian cuisine and service.

Job Summary

Join Singapore Saizeriya as a Service Crew or Kitchen Assistant, delivering excellent customer service and food quality by following SOPs, maintaining cleanliness, and supporting kitchen and service operations during peak periods.

Responsibilities

Service Crew

• Serve customer orders accurately following company SOPs to ensure quality and satisfaction
• Maintain cleanliness and tidiness of the restaurant throughout shifts to provide a welcoming environment
• Complete preparation tasks before peak periods to ensure smooth service flow
• Prepare dessert orders according to company SOPs and presentation standards
• Wash dishes efficiently to support kitchen operations

Kitchen Assistant

• Prepare customer orders accurately following company SOPs and presentation guidelines
• Maintain cleanliness and tidiness of the restaurant throughout shifts to support hygiene standards
• Complete preparation tasks before peak periods to ensure readiness for service
• Receive and pack stock deliveries as needed to maintain inventory
• Wash dishes efficiently to support kitchen operations

Required shifts

• Able to work on weekends and Public Holidays

Preferred competencies and qualifications

• Experience working in a restaurant environment
• Cheerful disposition and willingness to learn
• Good interpersonal and communication skills

Other Information

Benefits

• Overtime pay at 1.5 times the hourly rate
• Monthly and quarterly attendance incentives up to $1400
• Meal allowance
• Medical and dental coverage
• Annual performance bonus

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The Senior Marketing Manager, Fine Fragrance would be responsible for driving fragrance business growth across Southeast Asia by partnering with Sales, Evaluation, Innovation, and Creation teams to deliver compelling fragrance concepts and presentations. Reporting to the Director, Marketing FFE Asia, the role translates consumer insights and market trends into differentiated fragrance strategies, identifies new business opportunities, leads regional marketing initiatives, and supports category growth and future pipeline development.

At dsm-firmenich, being a force for good is not optional. Diversity, Equity & Inclusion is a shared responsibility woven into our daily work to not only benefit our People, Customers & Communities but also drive business value. Equal access to opportunities is a given, belonging is a shared feeling, authenticity is celebrated.

Your key responsibilities

·       Lead Marketing Support for South-east Asia customers, partnering closely with Sales, , Evaluation, innovation, peer Marketing and broader Creation teams to deliver high impact fragrance concepts and presentations to win business

·       Translate global and regional consumer insights, market trends, and brand strategies into inspiring fragrance directions and compelling story telling tailored to customer needs

·       Drive growth opportunities, shaping differentiated fragrance solutions by leveraging perfumer inspiration, market intelligence,innovation capabilities, ingredients expertise, and strategic brand thinking

·       Proactively identify new business opportunities &Strengthen Fine Fragrance expertise & images through events and new modelstogether with Asia Marketing and global marketing team 

·       Lead transversal marketing initiatives across FFE Asia ,identifying “hot” topics and emerging trends relevant to the region and integrating them into team strategies

·       Contribute to strategic planning together with the Marketing Director, supporting category growth priorities, future pipeline building, and brand relevant initiatives, co-shaping the future of tomorrow  

We bring

·      Empowerment to make meaningful contributions while upholding ethical standards.

·      Recognition and celebration of your efforts and accomplishments.

·      Opportunity to build a career making a significant impact on billions of lives, with the freedom to shape your own path.

·      Dedication to creating better futures for customers, communities, people, and the planet.

·      Responsibility and accountability in living company values and driving sustainable solutions.

·      Supportive environment where individuals are empowered to progress and contribute to meaningful change.

You bring

·      Bachelor’sdegree in business, Marketing or International Management related field

·      About 8-10years’ experience in strategic marketing or trend forecasting

·      3-5 years o fexperience in a fragrance house would be a plus, particularly in Fine Fragrance

·      Strong analytical, ideation, creative and storytelling skills

·      Passion for fragrance and strong understanding of the perfumery market and global trends

·       Ability to handle multiple priorities in a global,multicultural and matrix environment

Equal opportunities commitment

dsm-firmenich is fully dedicated to inclusion because when people feel engaged and empowered, their creativity and innovation drives unprecedented progress. We aim to build a workplace where opportunity really is equal, so everyone can thrive. We do not discriminate, there’s a place for everyone at dsm-firmenich.

dsm-firmenich is an Equal Opportunity and Affirmative Action Employer. dsm-firmenich people are as diverse as our customers. For us that includes a commitment to ensuring equal employment opportunities for all job applicants and employees. Employment decisions are based upon job-relatedreasons regardless of an applicant's race, color, religion, sex, sexual orientation, gender identity, age, national origin, disability, marital status,genetic information, protected veteran status, or any other status protected bylaw.

We are committed to providing reasonable support for disabled applicants in our recruiting process. Should you need assistance, and are comfortable to share this, please let us know.

About DSM-Firmenich

As innovators in nutrition, health, and beauty,dsm-firmenich reinvents, manufactures, and combines vital nutrients, flavors,and fragrances for the world’s growing population to thrive. With our comprehensive range of solutions, with natural and renewable ingredients and renowned science and technology capabilities, we work to create what isessential for life, desirable for consumers, and more sustainable for the planet. dsm-firmenich is a Swiss-Dutch company, listed on the Euronex Amsterdam, with operations in almost 60 countries and revenues of more than €12billion. With a diverse, worldwide team of nearly 30,000 employees, we bringprogress to life™ every day, everywhere, for billions of people.

Please note this is a direct search led by dsm-firmenich.We only accept applications from candidates, not from agencies nor subject to agency’s fees, percentages or similar.

We’re Hiring for Breakfast–Lunch Cook!

Our hotel is looking for a Cook to handle breakfast service only — perfect for someone who prefers daytime working but evenings free.

What You’ll Do:

• Cook and prepare buffet breakfast

• Keep the kitchen clean and organized

• Work with a supportive kitchen team

What We’re Looking For:

• Cooking experience
• Reliable, dependable and punctual,
• Comfortable with a fast-paced morning shift, able to work independently
• Nearby residence is a plus

Why Join Us?

• Daytime hours only ☀️
• No late nights
• Friendly working environment
• Meal provided
• 7am to 4pm,
• 5.5/ 6 days work week

Order supplies to stock inventory appropriately.

Verify and endorse all incoming products & raw materials.

Help in the preparation and design of all food and drinks menus.

Produce high quality plated both design and taste-wise.

Assist in preparation, washing, peeling, chopping, and cutting all food ingredients.

Ensuring the food preparation areas are clean and hygienic.

Comply with and enforce sanitation regulations and safety standards.

Resourcefully solve any issues that arise and seize control of any problematic situation.

Maintain a positive and professional approach with customers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

As a Cook in Intercontinental Robertson Quay’s Culinary Team, you will play an essential role in supporting the daily operations of our dynamic kitchen. We are looking for a dedicated culinary professional who takes pride in food preparation, consistency, and upholding the highest standards of hygiene and safety.

In this role, you will be responsible for preparing ingredients, cooking dishes in accordance with recipes and brand standards, and ensuring mise en place is always ready for service. You will collaborate closely with the Chef de Partie and broader kitchen team, assisting with plating, storage, and kitchen organisation to maintain a smooth workflow. Your commitment to learning, teamwork, and attention to detail will be key in supporting the overall guest dining experience.

Strong interpersonal skills, a passion for hospitality, and the ability to handle fast-paced environments are essential to excel in this position.

At InterContinental Hotels & Resorts®, we believe in Inspiring Incredible - both within our teams and in every guest experience. With a global, cultured mindset paired with deep local expertise, we bring our unique personalities to every interaction, creating authentic and memorable moments. Our success is driven by passionate individuals who understand hospitality inside and out. We perform at our best by fostering a culture of excellence, engagement, and well-being - because when we invest in ourselves, we deliver exceptional experiences. We fuel innovation by embracing diverse perspectives, leading to creative and forward-thinking solutions. And we stand out because of our unique culture, setting us apart in the industry.

As a colleague of InterContinental Singapore Robertson Quay, you will be part of a team that embodies this philosophy, delivering exceptional service and elevating hospitality to new heights. If you believe in our values and want to be part of something truly special, we want you on our team!

People

• Provide support in daily operations and mise en place to ensure smooth kitchen workflow.
• Communicate effectively with supervisors, sharing any challenges, guest feedback, or relevant operational information.
• Build strong working relationships with colleagues and contribute to a positive, team-oriented culture.
• Attend and actively participate in daily briefings, scheduled meetings, and training sessions.
• Support senior chefs in training and guiding junior team members in recipes, hygiene, and kitchen practices.

Financial Returns

• Assist the kitchen leadership team in controlling food costs by following portion controls and reducing waste.
• Use ingredients, equipment, and resources efficiently to support profitability.
• Handle kitchen tools and equipment responsibly to prevent unnecessary costs or damage.
• Support inventory management by ensuring correct storage, rotation, and labelling of ingredients.

Guest Experience

• Prepare, cook, and present dishes according to recipes and portion standards, ensuring quality and consistency.
• Ensure buffet and display set-ups are completed in advance and meet hotel and brand standards (Breakfast team and Intercontinental club lounge).
• Assist in plating, decoration, and presentation to deliver authentic Italian flavours with attention to detail for Publico Ristorante.
• Communicate politely and courteously with colleagues and, where required, with guests.
• Take pride in contributing to a memorable dining experience at Publico Ristorante.

Responsible Business

• Adhere to food safety, hygiene, Occupational health & safely, and brand standards in all kitchen practices.
• Maintain cleanliness and organisation of your workstation at all times.
• Ensure uniforms are clean, tidy, and in compliance with grooming standards.
• Take immediate action to correct hazards and report safety risks to supervisors.
• Log and report any incidents or accidents in accordance with hotel procedures.
• Support sustainability initiatives by reducing food waste, conserving energy and water, and handling ingredients responsibly.

Accountability

The Cook is accountable for preparing and presenting dishes in accordance with recipes and brand standards, supporting the smooth daily operations of the kitchen. This role ensures consistency in taste, quality, and presentation while maintaining food safety and hygiene practices. By working efficiently and supporting senior chefs, the Cook contributes to the overall dining experience and success of the culinary team.

What we need from You

• Completion of a high school diploma or equivalent; a Certificate or Diploma in Culinary Arts is an advantage.
• 1–2 years of experience in a kitchen or culinary role, ideally within a high-volume restaurant or hotel environment.
• Basic knowledge of food preparation, kitchen operations, and food safety standards.
• A passion for food with a willingness to learn and grow under the guidance of senior chefs.
• Ability to work effectively in a fast-paced, team-oriented environment.
• Strong attention to detail with a commitment to maintaining consistency, quality, and presentation.
• Positive attitude, reliability, and flexibility to adapt to different shifts and operational needs.

How do I deliver this

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG® hotels.

Each IHG® hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.

· True Attitude: being caring, wanting to make positive difference, and building genuine connections with guest

· True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay

· True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs

· True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner

There’s so much more to the job than we can capture here. It’s simply about creating great experiences, doing the right thing and understanding people.

WHAT WE OFFER

We’ll reward your hard work with a competitive salary and a comprehensive benefits package – including generous room and dining discounts, exceptional training opportunities and a strong support for your ongoing career development

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve – visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

The standard we hold for our guests is the same standard we hold for our team. Seen, heard, valued and at ease applies in both directions.

High Note Hospitality Group is an independent group, founded and run by hands-on operators. Our first venue, Chip Bee Bistro, has been trading at Chip Bee Gardens since July 2025. Our second, opens in the Botanic Gardens late in 2026. We are small, deliberately so, and we are building.

Working here means joining a team that takes the craft seriously and the work personally. You will have clear standards, real support, and the trust to make the calls that matter in the moment. You will also have a direct line to the people building the group, because we are the people building the group.

Reports to: Guest Experience Manager
Employment type: Full-time, permanent
Location: Botanic Gardens, Singapore

About the role

The Guest Experience Supervisor is the person who makes sure every guest feels seen, heard, valued and at ease. You run the floor during service, lead the front-of-house team in the moment, and own the standard of hospitality the guest actually experiences, not the one we describe in the handbook. You work alongside the Restaurant Manager, Head of Guest Experience & Hospitality Strategy and the Group Executive Chef, and you have direct access to the founders.

This is a hands-on role. You are on the floor every shift. You read the room, anticipate the table, make the calls, and pick up the slack. You are also a coach. The team you lead will be only as strong as the standards you hold and the example you set.

What you'll own

• Floor leadership during service, including pre-service briefings, mid-service adjustments, and post-service debriefs
• Guest experience from arrival to farewell, including reservations management via SevenRooms and guest profiling
• Service flow, pace, and recovery when things go wrong
• Day-to-day coaching and feedback for the FOH team
• Opening and closing checklists, cleanliness, and floor readiness
• Wine, beverage, and menu knowledge across the team
• Escalation point for guest issues, with authority to make recovery calls in the moment
• Daily handover with the kitchen and the Restaurant Manager
• Oversee venue equipment, maintenance & cleanliness, taking necessary corrective actions.

What we're looking for

Essential

• Three or more years of FOH experience, with at least one year in a supervisory or senior service role

• Genuine warmth, presence, and the instinct to put guests at ease

• Ability to lead a team during the pressure of service without losing composure or standards

• Strong working English and the confidence to host any table, from a regular to a first-time guest

• Right to work in Singapore

Desirable

• Experience with SevenRooms or an equivalent reservations platform

• Wine knowledge to WSET Level 2 or equivalent practical fluency

• Experience in independent or chef-led restaurants, as opposed to large-group chains

• Exposure to opening or building a new venue

What we offer

• A salary aligned to the Singapore market for senior FOH roles, reviewed annually

• Paid leave, public holidays, medical coverage, and parental leave

• Staff meals on every shift, and a clear policy on dining at the bistro on your days off

• Real career progression. Our group is growing and we are building the leadership group from the inside first

• Access to training, courses, and industry exposure, including tasting trips and visits to other venues we admire

• Direct working relationship with the founders. No layers between you and the people who own the standards

We are looking for a results-driven restaurant manager to meet sales goals by hiring and training competent staff, overseeing kitchen operations, and motivating staff during busy hours. Restaurant Mangers are also responsible for making needed changes to the menu, ordering ingredients for the kitchen staff, and gathering feedback from customers.

To be successful as a restaurant manager you must have excellent interpersonal skills as well as experience in a restaurant environment. A good restaurant manager is able to multitask and remain calm in stressful situations.

Restaurant Manager Responsibilities:

• Hire and train staff members.
• Ensure that health and safety protocols are adhered to.
• Keep a meticulous record of income and expenses.
• Order ingredients in the correct quantities for the kitchen staff.
• Communicate with customers to receive feedback and manage complaints.
• Open and close the restaurant on time.

Restaurant Manager Requirements:

• A high school qualification or equivalent.
• Experience working in the restaurant industry.
• Excellent interpersonal skills.
• Bookkeeping knowledge.
• Ability to professionally address customer complaints.