Total 165 Manager level F&B / Tourism / Hospitality job vacancies in D08 Little India

Key Responsibilities:

1. Financial Reporting and Analysis

• Oversee Accounts staff in administering the overall financial functions and ensuring timely preparation of monthly, quarterly, and annual financial reports.
• Present findings, financial performance, and recommendations to senior management.

2. Strategic Financial Planning and Advisory

• Participate in financial planning and provide strategic advice to the Managing Director on financial-related matters.
• Collaborate with department heads to align financial planning with company objectives and drive profitability.

3. Budgeting and Forecasting

• Lead the budgeting and financial forecasting processes, ensuring alignment with business goals and targets.
• Work closely with relevant departments to monitor budget adherence and control costs.

4. Financial Control, Tax, and Compliance

• Handle all corporate tax and GST matters, ensuring compliance with local tax regulations.
• Maintain and enforce finance policies, internal controls, and regulatory compliance.
• Supervise Accounts Payable (AP) and Accounts Receivable (AR) functions, ensuring accurate invoicing, collections, and vendor payments.

5, Cash Flow and Credit Management

• Manage cash flow requirements, oversee credit control, and optimize working capital.
• Monitor bank balances, manage payments, and coordinate with banks on financing and foreign exchange as required.

6. Financial Operations and Process Improvement

• Identify opportunities for process enhancements to improve financial efficiency, reporting accuracy, and operational effectiveness.
• Leverage financial technologies to streamline processes and support faster reporting.

7. Team Leadership and Collaboration

• Supervise junior finance staff, providing mentorship and fostering a collaborative work environment.
• Work closely with other departments (e.g., Sales, Operations) to align financial processes and support cross-functional objectives.

8. Ad-hoc Financial Support

• Provide financial analysis for ad-hoc projects and business decisions as required by management.
• Participate in strategic initiatives by providing financial perspectives and data-driven insights.

Requirements:

• Education: Degree in Finance, Accountancy, or a related discipline; professional certifications such as CPA/CA are preferred but not required.
• Min 5 years of relevant experience in finance, specifically within the retail sector.
• Strong understanding of financial reporting, budgeting, and retail-specific financial controls.
• Proven ability to handle full-spectrum accounting, including AP, AR, and financial reconciliation.
• Proficiency in financial software and advanced Excel skills.
• Analytical mindset with the ability to interpret complex financial data and deliver insights.
• Excellent communication skills, capable of conveying financial information to non-financial stakeholders.
• High attention to detail, with a proactive approach to identifying and solving financial issues.
• Ability to work independently and collaboratively, balancing hands-on responsibilities with team leadership.
• Proficiency in English and Mandarin is preferred, given the need to liaise with internal and external stakeholders.

Head Chef responsibilities include:

Controlling and directing the food preparation process and any other relative activities

Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings

Approving and “polishing” dishes before they reach the customer

head chef

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Job brief

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

Control and direct the food preparation process and any other relative activities

Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

Approve and “polish” dishes before they reach the customer

Plan orders of equipment or ingredients according to identified shortages

Arrange for repairs when necessary

Remedy any problems or defects

Be fully in charge of hiring, managing and training kitchen staff

Oversee the work of subordinates

Estimate staff’s workload and compensations

Our Client is an Award Winning Pan Indian Restaurant Group.

At Gayatri, the team takes that one step further by serving customers authentic Indian flavours that will remind them of their mother's cooking and India. Served in a cosy family-friendly setting, chefs from India bring you traditional Indian food, both North Indian and South Indian, guaranteeing to whet everyone's appetite.

Being one of the oldest banana leaf establishments in Little India, we endeavour to bring you the best Indian food in Singapore at affordable prices.

We are seeking a dynamic and energetic Individual with a passion to grow the service standards of the organisation.

Duties and Responsibilities:

• To ensure the restaurant operation (opening, closing and service) is operated in line with procedures, present to regularly open up and close up the restaurant at all times.
• Oversees restaurant operation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Estimates food and beverage costs.
• Manages inventory and purchases food and supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
• Collaborates with chefs to develop appetizing menus.
• Maintains sales records and tracks cash receipts.
• Prepares and submits operations reports and other documentation requested by the Director.
• Train new and current employees on proper customer service practices
• Performs other duties as assigned.

We are looking for motivated individuals to join our kitchen:

• Develop seasonal and special menus to enhance the dining experience.
• Ensure all menu items are prepared to the highest standards, with a focus on flavor, presentation, and authenticity.
• Maintain the highest level of culinary excellence, adhering to the standards required for Michelin recognition.
• Oversee all kitchen operations, ensuring that dishes are prepared to specification and meet the restaurant's quality standards.
• Conduct regular taste tests and quality checks to ensure consistency.
• Lead, train, and mentor the kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Foster a positive and productive work environment, promoting teamwork and professional growth.
• Schedule and manage kitchen staff to ensure efficient operation and optimal staffing levels.
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Ensure all kitchen equipment is properly maintained and in working order.
• Implement and enforce standard operating procedures and kitchen safety protocols.
• Manage inventory levels, ensuring the availability of high-quality ingredients while minimizing waste.
• Work with suppliers to source the best ingredients, maintaining relationships and negotiating favorable terms.
• Monitor food costs and implement cost-saving measures without compromising quality.

Requirement:

• At least 12 years experience in Tapas
• Extensive knowledge and expertise in Spanish Tapas
• Prefer to Have Food Hygiene Cert
• Commitment to work rotating shifts, weekends, and public holidays.
• Motivated team player, good communication skills.

Job Title: Restaurant Manager

Location: ARC380 Jalan Besar Road

Salary: $5000 per month

Working Hours: 9am - 6pm (Full-Time Position)

Qualifications:

• University graduate
• Proven experience in a customer-service or hospitality management role is preferred
• Strong leadership, organizational, and multitasking abilities

Job Description: We are seeking a professional and energetic Restaurant Manager to lead our team and ensure an exceptional dining experience for all guests. The role involves managing daily restaurant operations, coordinating with staff, and upholding the highest standards of service. Inclusive of Basic Marketing by handling Restaurant's Social Network Service.

Key Responsibilities:

• Oversee daily restaurant operations, including staff management and inventory control
• Ensure customer satisfaction by providing efficient and professional service
• Work closely with the kitchen and front-of-house teams to optimize workflows
• Maintain a clean and organized environment, adhering to health and safety standards
• Manage financial aspects of the restaurant, such as budgeting and cost control

Physical Requirements: This role requires frequent mobility and an ability to work in a fast-paced environment, meeting the physical demands of a hands-on restaurant management role.

Languages: Proficiency in Chinese, if necessary for customer service, as restaurant is located near hotels for chinese tourists.

We welcome applicants of all backgrounds. Both genders may apply.

Whatsapp: +65 8700 0067

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Expertise in Chinese Cuisine. Able to cook Chinese dishes such as Sichuan, north eastern dishes and others. Able to cook Mala hotpot dishes, able to prepare Chinese salad and Chinese bbq dishes.

At least 8 years of relevant experience in Chinese cooking.

Hold at least a Food Handler & Hygiene Certificate from SFA.

Passionate for cooking & positive attitude.

Complied with F&B safety & hygiene and Workplace safety & health policies and procedures according to SFA Regulations. Maintain the cleanliness of the whole kitchen area.

Able to source all necessary ingredients for preparation of all kind of Chinese Food recipe.

Preparing & Cooking Food to ensure consistency in food quality, presentation and standards.

Plan special menu for daily promotion and occasional events. Create preparation lists for the kitchen crew.

Manage food costing and inventory.

Maintain standards for food storage & qualities.

Schedules of maintenance and cleaning for equipment, storage and work areas.

Must be able to speak, read and write Mandarin.

Must be able to work long hours and work on weekends & public holidays.

Recruit, manage & supervise all kitchen staffs.

Lead, train, guide and manage the culinary team.

Able to accept & rectify feedback, problems or complaints.

1. Must be able to speak and read English.

2. Must be able to cook North Indian dishes, Tandoori items, Roti Prata and all local indian dishes.

3. Must be a team player.

4. Must be punctual, polite and report on time.

5. Will be chiefly responsible for creating new recipes and overall ordering of the restaurant.

6. Must head a team of chefs already working in the restaurant.

7. Budgeting and indenting knowledge is an added advantage.

8. Must be heading outdoor caterings whenever required.

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

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-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan with Raffles Insurance with the option to upgrade at subsidised corporate rates

· 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Primary Responsibilities

· 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.

At Applause Tyrwhitt @ Mercure Hotel, we believe that great food and exceptional service create unforgettable memories. We are on the lookout for a dynamic Restaurant Manager who is passionate about the hospitality industry and eager to lead our team in providing outstanding dining experiences.

Key Responsibilities:

• Lead and inspire a team of dedicated staff, fostering a positive and collaborative work environment.
• Oversee day-to-day operations, ensuring that every guest leaves satisfied.
• Develop and implement innovative strategies to enhance customer service and operational efficiency.
• Engage with guests to enhance their dining experience and gather valuable feedback.

Qualifications:

• Proven experience as a Restaurant Manager or in a similar role.
• Strong leadership and team management skills, problem-solving skills
• Excellent communication and interpersonal abilities.
• Ability to work flexible hours, including weekends and holidays.
• Passionate about food, hospitality, and creating memorable experiences.

What We Offer:

• Competitive salary with performance-based incentives.
• A dynamic and supportive work environment.
• Employee discounts and benefits.

Do you like food, craft beer, music, and opportunities? We have been thinking about you!

Abundance is a modern Taiwanese restaurant bar, serving up buns, craft beer, and joy to the neighbourhood. We are expanding our team and we are seeking candidates with great leadership qualities and a positive attitude to grow with us.

Responsibilities:

- Oversee all aspects of restaurant operations, including food and beverage service, cleanliness,

- Develop and implement standard operating procedures to streamline operations and enhance efficiency

- Train, supervise, and schedule front-of-house staff

- Ensure an outstanding guest experience by monitoring service quality, addressing customer feedback, and resolving complaints

Why Abundance:

- Salary up to $5,000

- Annual bonus and monthly performance incentive

- 5 days work week

- Exciting career progression

- Uniforms and meals provided

- Friendly and casual working environment

- Located near MRT stations (Redhill, Bendemeer, Tampines)

Chat with us at 9632 1268 to find out more :)

Key Responsibilities:

-Source and evaluate suppliers for quality, pricing, and reliability.

-Build and maintain strong relationships with local and international vendors.

Oversee stock levels to ensure optimal inventory.

Monitor stock usage and reduce waste.

Negotiate pricing and payment terms with suppliers.

Develop cost-saving strategies while maintaining quality standards.

Manage purchase orders and ensure timely delivery.

-Coordinate with kitchen and service teams to forecast product needs.

-Identify and mitigate risks related to the supply chain, such as contamination or supply disruptions.

Prepare regular reports on procurement activities, cost savings, supplier performance, and inventory status.

-Prepare regular reports on procurement activities, cost savings, supplier performance, and inventory status.

-Ensure all products meet quality and food safety regulations.

-Maintain proper documentation for audits and regulatory compliance.

-Forecast procurement needs based on menu changes and business demand.

-Work closely with the kitchen, operations, and finance teams to align procurement with company goals.

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).

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.

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

OPERATIONAL

• Ensure seamless service levels, including hiring and training crew.
• Rostering.
• Reservations management.
• Ensure restaurants have the correct “vibe” at all times; ensuring the sound, light, look of everything, including staff look/uniform/attitude reflects the brand.
• Ensure Marriott L&D and Lobster Inc training is assigned and completed constantly (learning never stops).
• Create, update and maintain all SOPs.
• Personally and frequently verify that the guests receiving the best possible service; respond to all Tripadvisor comments within 24 hours and all Marriott CFS alerts within 12 hours.
• Prepare and confirm all meeting/group proposals and contracts.
• Manage all aspects of F&B Operations, including, restaurant service operations (breakfast, lunch, executive lounge, dinner, Bar, Events); communication with culinary team; rosters across hotels, etc.
• Assist in maintaining strong team performance by regularly reviewing KPI’s and goals against performance and realigning strategies according to results; perform performance reviews per schedule.
• Entertaining guests in a consistent, professional and positive attitude. • Maintain high standards of sanitation and cleanliness per Singapore Government and Marriott Standards.
• Maintain and renew all needed licenses.
• Plan, control and ensure execution of all maintenance work, including logging in GXP and recording methodology.
• Monitor the quality and quantity of all food and beverage items served; inventory management and reporting routinely.

BUSINESS DEVELOPMENT

• Ensure that restaurants/bars are financially successful as independent profit centres - by driving and soliciting business opportunities.
• Fully responsible and accountable for the restaurant revenue and profitability, to ensure that the operational budget is adhered to and that all costs are controlled and expenditures pre-approved.
• Continuously seek ways to maximise revenue and profit through sales calls, networking events, partnerships and cooperation.
• Coordinate with Business Development – F&B Team any event enquiries, and perform all the necessary follow-up to ensure all events are carried out successfully; Maintain an active trace/follow-up system on all personal sales calls.
• Coordinate efficiently all event sales-related responses with Business Development – F&B Team with the aim of ‘closing the deal’.
• Create and update all restaurant online/offline information alongside Sales & Marketing Team, and distribute necessary information and write-ups internally and externally.
• Establish good rapport with guests, maintain good relationships and handle all feedback, requests and enquiries on food, beverage and service.
• Develop and refine a comprehensive mailing list/database for clients in conjunction with room-side mailchimp database, and maintain a regular communication to this database on the F&B offers of the hotels to encourage new and repeat business.
• Maintain/monitor all online booking platforms, including but not limtied to Chope, HGW.
• Maintain/monitor alongside Sales & Marketing Team all-Digital marketing/booking platforms for Restaurants e.g., Facebook; IG; YouTube; EDMs; Chope, Quandoo, HungreyGoWhere, STB/TIH, and Websites to be populated with relevant posts about Restaurant.
• Proactively remain relevant in media by providing new events/articles/photos to various publication
• Any other duties / tasks as requested by management.

Business Development Manager Responsibilities:

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

Conduct research to identify new markets and customer needs

Arrange business meetings with prospective clients

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

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

Keep records of sales, revenue, invoices etc.

Provide trustworthy feedback and after-sales support

Build long-term relationships with new and existing customers

Develop entry level staff into valuable salespeople

Requirements and skills:

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

Proven sales track record

Experience in customer support is a plus

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

Proficiency in English

Market knowledge

Communication and negotiation skills

Ability to build rapport

Time management and planning skills

Business administration, sales or relevant field