Total 795 F&B / Tourism / Hospitality job vacancies

☑ Good Bonuses

☑ Near MRT

☑ Family Friendly Environment

Job Description:

• Maintain and enhance IT policies, processes and controls to ensure regulatory compliance and effective risk management.
• Lead end-to-end IT audits and regulatory inspections, including response coordination and remediation tracking.
• Assess control gaps against MAS guidelines and monitor corrective actions with stakeholders.
• Provide guidance on IT risk matters and update management on audit and regulatory developments.

Requirements:

• At least 5 years of experience in IT governance, audit, technology risk or IT compliance.
• Strong understanding of MAS TRM and relevant IT governance frameworks (e.g. NIST, ISO 27001).
• Experience in managing IT audits and engaging regulators.

To apply, please include the following details inside your CV for faster processing:

• Reasons for leaving each past & current employment
• Salary drawn for each past & current employment
• Expected Salary
• Earliest availability date

We regret that only short-listed candidates will be contacted shortly.

Loh Puay Hwee David

EA License | 24C2215

EA Registration Number | R1766892

Key Responsibilities

• Oversee end-to-end daily restaurant operations, ensuring high standards of food quality, service, cleanliness, and safety
• Drive outlet performance by achieving sales targets and optimising operational efficiency
• Lead, coach, and motivate a service-driven team to deliver a positive and consistent guest experience
• Plan and manage staff scheduling to support peak and off-peak business needs
• Monitor and evaluate staff performance, providing regular feedback and development opportunities
• Ensure compliance with all food hygiene, safety, and licensing regulations
• Maintain a strong presence on the floor to oversee service flow and promptly resolve operational issues
• Build and maintain good working relationships with suppliers, vendors, and stakeholders
• Conduct regular staff training and briefings on service standards, product knowledge, and workplace safety
• Track sales performance and ensure accurate preparation of daily, weekly, and monthly reports
• Identify opportunities to improve operations, enhance customer satisfaction, and increase revenue

Requirements

• Minimum 5 years of managerial experience in a casual dining or similar F&B environment
• Strong operational knowledge of front- and back-of-house restaurant functions
• Proven ability to lead teams in a high-volume, fast-paced setting
• Excellent leadership, communication, and interpersonal skills
• Customer-focused mindset with strong problem-solving abilities
• High level of integrity, accountability, and professionalism
• Resilient, adaptable, and able to perform under pressure
• Willing to work weekends, public holidays, and rotating shifts

OnePeople.sg (OPSG) was launched in May 2007 to champion racial harmony and social cohesion in Singapore. OPSG works hand in hand with community partners, organisations and individuals to promote programmes and initiatives that foster deeper interaction, understanding and appreciation of our multi-ethnic and multi-religious community.

We are seeking dynamic individuals with a high level of initiative to join our team as:

Senior Manager/Assistant Director (Engagement & Networks)

About the Role

We are seeking a motivated and strategic individual to join OnePeople.sg (OPSG) as Senior Manager/Assistant Director (Engagement & Networks). You will play a key role in building and sustaining relationships across community sectors, religious organisations, corporate entities, industry sectors, educational institutes, and academia. The role emphasises deepening engagement and strengthening relationships with new and existing networks through purposeful initiatives aligned with OPSG's strategic objectives.

Key Responsibilities

·    Build and sustain strong networks that actively support and advance the mission of OPSG

·    Plan and deliver outreach initiatives and engagements that support OPSG's work and thought leadership

·    Coordinate collaborations and partnerships, and manage ongoing stakeholder relationships

·    Maintain and manage a network database/CRM with comprehensive stakeholder profiles and engagement histories.

·    Monitor emerging trends and maintain an overview of key stakeholders relevant to OPSG's strategic priorities

·    Provide strategic inputs and operational support to projects within OPSG as required

Requirements

·    A degree holder with at least 5-7 years of relevant experience IN stakeholder engagement, partnerships, policy, strategy, communications or related fields

·    Strong interpersonal and relationship-management skills, with the ability to engage diverse stakeholders at various levels

·    Good written and verbal communication skills

·    Strategic thinker with strong organisational and project-management abilities

·    Self-motivated, adaptable and able to work independently as well as in teams

If you area highly-motivated individual who has what it takes, we welcome you to join us. Salary will commensurate with working experience and qualifications.

Interested applicants are to send their resume to Email: hrmanager@onepeople.sg.

Closing date of application: 15 May 2026

Only shortlisted candidates will be notified.

Our client is a well established international bank and has a strong presence in Asia. They are recruiting for Client Acquisition Manager to expand their business.

about the job

• Identify and target affluent individuals through networking, referrals and market research.
• Build long term relationships with affluent individuals to understand their financial goals and provide bespoke banking solutions.
• Work closely with internal and external stakeholders across the bank to customized solutions that meet clients’ requirements.
• Stay updated on market trends, competitor offerings and emerging opportunities to continuously refine acquisition strategies.
• Maintain close working relationship with internal partners for referrals and ensuring attractive or exclusive offers.
• Ensure proper advisory procedures and documentation while adhering to the Bank’s internal policies, business processes and regulatory requirements.

skills and experience required

• Proven track record of success in acquiring and managing affluent clients.
• Strong interpersonal and communication skills to build trust and rapport with affluent individuals.
• Able to present effectively, communicate ideas and concepts.
• Good working attitude, highly motivated and result oriented.

*We regret to inform you that only shortlisted applicants will be notified*

To apply online please use the 'apply' function, alternatively you may contact Reenie at 6697 7943 / reenie.ng@adecco.com for a confidential discussion.

EA: 91C2918 | R2198716

Gaia Group is a lifestyle company that creates & curates a series of timeless & innovative concepts spanning from culinary, entertainment, hospitality & event spaces, reinventing consumer experiences and bringing delight to everyone. At Gaia Group, we believe that there are multiple facets to life that shape our well-being. Through these experiences, one can create unforgettable memories, indulge their senses, while forging meaningful connections with one another. In the realm where passion intertwines with the palate, our culinary artisans embark on a flavourful odyssey, composing harmonies of taste that elevate beyond the ordinary. Hospitality isn’t just a transaction; it is part of our DNA.

The Group continues its journey in shaping distinctive dining experiences. This exciting upscale fine dining concept aspires to showcase culinary innovation, exceptional service, and a thoughtfully curated dining ambience. We look forward to offering every guest a truly memorable and gastronomic experience for any occasion.

We are seeking an experienced Restaurant Manager to lead daily operations, drive team performance and ensure a high-quality dining experience. The role involves managing both service and culinary teams operations, supporting staff development and maintaining operational efficiency.

Job Responsibilities:

• Oversee daily restaurant operations to ensure smooth service and high customer satisfaction.
• Manage operational costs, identify opportunities for efficiency, and implement waste-reduction measures.
• Lead and develop the team, providing provide guidance, training and performance feedback.
• Conduct briefings with the team to ensure operational excellence, hygiene, accurate order taking, and excellent customer experience.
• Maintain accurate records of team attendance, schedules, and any overtime.
• Implement best practices and SOPs to maintain quality, efficiency and service standards.
• Monitor product quality and maintain good working relationships with suppliers and vendors.
• Generate reports on financial and operational performance to support business performance analysis and planning.
• Assist in budget preparation and business planning initiatives.
• Collaborate with marketing or communications teams on initiatives to enhance customer engagement and brand visibility.
• Ensure compliance with health, safety, and sanitation regulations regularly.
• Perform other duties as assigned to support the overall success of the restaurant.

Job Requirements:

• Diploma, degree, or professional certification in Restaurant Management, Hospitality, or a related field.
• Minimum 8 years of relevant F&B experience, with prior supervisory or managerial experience.
• Strong leadership, team management, and interpersonal skills.
• Experience in fine-dining or upscale dining establishments preferred.
• Have knowledge of food and beverage service standards.
• Flexible and adaptable to varied working hours, including shifts, weekends, and public holidays.

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Karim Group for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

The Bar Manager is the “face” and ambassador of the bar, leading the venue personality and soul. The Bar Manager is responsible in supervising the overall operation and service standards of the outlet to meet and exceed guest’s experience expectations and achieves all set financial targets.

Main responsibilities include, but are not limited to, creating a Food and Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operation.
• Assigns the Assistant Manager and 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 timelines of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• Attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and superior 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.
• Ensures cleanliness and appearance of the bar and related areas at all times and takes immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Controls requisitioning, storage and careful use of all operating equipment and supplies.
• Revises and updates the outlet SOP annually.
• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Ensures all guests’ complaints and comments are recorded accordingly and communicate to F&B Office.
• Leads the service and culinary team to personalise guest experience and in accordance to 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, team members, 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 maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.
• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.
• 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 varied coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Reviews work performance of all colleagues to assure 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 employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.
• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.
• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.
• Works closely with the Head Bartender to provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of labour and operating.
• Submits regular restaurant revenue and expense forecasts.
• Submits monthly sales analysis with respective improvement recommendations/action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• 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.
• Supports training provided by Hotel by sending appropriate candidates to participate in the training (based on the staff development needs).
• Consistently develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the hotel.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as business partner and leader.
• Ensures NEA rules and regulations are met and maintained.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned.
• LQA and Forbes standards compliant aligned with hotel’s goals.

Candidate Profile

• Bachelor Degree in Food and Beverage/Hospitality Management or extensive hands on experience in similar restaurant concept.
• Minimum of 15 years of experience in the hotel or free-standing restaurant and bar environment, minimum 1 years in similar position.
• Accustomed to and comfortable with media exposure.
• Strong working knowledge of Microsoft Office.
• Involvement in reservations and understanding of Revenue Management processes.
• Minimum 1 year experience in bars under the World's 50 Best Bars list.
• Thrives in large scale operation and high volume operation.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Service oriented with an eye for details, passion and innovative for Food & Beverage.
• Ability to work effectively and contribute in a team across divisional borders.
• Good presentation and influencing skills.
• Able to work and thrive within a culturally diverse environment.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative in dynamic environment.
• Self-motivated and energetic.
• Flexible and adaptable.
• Commitment to professional and brand values.
• Visionary - able to lead the team to continuous improvement.
• Innovates and sets trends.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Job Summary

The IT Manager plans, implements, and maintains IT systems and infrastructure to ensure secure, reliable, and efficient technology operations. This role aligns technology solutions with business needs, manages vendors, supports users, and oversees cybersecurity and compliance.

Responsibilities

• Oversee daily IT operations including networks, servers, cloud services, hardware, and software to ensure high availability and performance
• Manage the lifecycle of IT assets including hardware, software, and licenses to optimize resource utilization
• Establish and enforce IT security policies, standards, and procedures to mitigate cybersecurity risks
• Monitor cybersecurity threats and implement preventative controls to protect organizational data
• Lead incident response and disaster recovery planning to minimize operational disruptions
• Manage IT support services, ensuring timely resolution of issues and high user satisfaction
• Develop user guidelines, training materials, and documentation to enhance IT service delivery
• Lead IT projects such as system implementations, upgrades, and migrations by translating business requirements into technical solutions
• Manage project timelines, budgets, risks, and stakeholder communications to deliver successful outcomes
• Evaluate, select, and manage IT vendors and service providers, negotiating contracts and SLAs to ensure value and performance
• Prepare and manage the IT budget to maintain cost efficiency and align with organizational goals
• Develop and maintain IT roadmaps aligned with business strategy to drive continuous improvement
• Identify opportunities for automation, digitalization, and process enhancements to increase operational efficiency
• Stay current with emerging technologies and industry best practices to inform IT strategy and innovation

Required competencies and certifications

• Bachelor’s degree in Information Technology, Computer Science, or related field
• Minimum 5 years of IT experience including 2–3 years in supervisory or managerial roles
• Strong knowledge of IT infrastructure, cloud environments, cybersecurity, and enterprise systems
• Experience managing IT vendors and budgets

Preferred competencies and qualifications

• IT certifications such as ITIL, CISSP, CISM, PMP, or Microsoft/AWS certifications
• Experience in data protection and regulatory compliance
• Experience supporting regional or multi-site IT operations

Restaurant Management

· Assist in overall management of the restaurant operations

· Supervise and coordinate assigned shift; conduct daily pre-operation meeting

· Observe, teach and correct staff's service standards

· Order daily supplies

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

People Management

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

· Plan duty roster

· Check on staff punctuality and discipline

Customer Service

· Handle customer enquiries and complaints

· Ensure customers' satisfaction

Administration and Reporting

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

Responsible for overseeing the efficient running and profitability of restaurants and managing their staff

Restaurant Management

· Ensure compliance with licensing, hygiene and health and safety legislation/guidelines

· Liaise with customers, employees, suppliers, licensing authorise etc

· Make improvements to the running of the business

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

Sales

· Push for sales and promotion

Cost Management

· Oversee stock level and order supplies

People Management

· Interview, recruit and supervise staff

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

Customer Service

· Handle customer enquiries and complaints

· Ensure customers' satisfaction

· Motivate and train staff

Administration and Reporting

· Prepare and present staff/ sales reports

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

The Restaurant Manager is responsible for overseeing all aspects of the restaurant’s operations to ensure smooth daily functions, excellent customer service, profitability, and compliance with health and safety regulations. The role involves managing staff, monitoring performance, controlling costs, and ensuring that both front-of-house and back-of-house operations meet the company’s quality standards.

KEY RESPONSIBILITIES:

Oversee the daily operations of the restaurant, including service, kitchen, and bar areas.

Manage staff scheduling, training, and performance to ensure efficient operations.

Maintain high standards of food quality, service, hygiene, and customer satisfaction.

Monitor inventory levels and coordinate procurement of food, beverages, and supplies.

Ensure compliance with SFA, NEA, and Liquor Licensing regulations.

Handle guest inquiries, feedback, and complaints professionally and effectively.

Implement marketing strategies and promotional activities to drive sales and customer engagement.

Monitor financial performance, control operational costs, and prepare sales and expense reports.

Conduct regular briefings and meetings with staff to ensure alignment on service standards.

Supervise cleanliness, maintenance, and safety within the restaurant premises.

Liaise with vendors, suppliers, and contractors to support restaurant operations.

Ensure compliance with Workplace Safety and Health (WSH) and other relevant statutory requirements.

JOB REQUIREMENTS:

Diploma or Degree in Hospitality Management, Food & Beverage Management, or Business Administration.

Minimum 3–5 years of management experience in F&B or hospitality operations.

Strong leadership and communication skills with the ability to motivate and manage diverse teams.

Good understanding of restaurant operations, food hygiene, and service standards.

Proficient in Microsoft Office and POS systems; knowledge of inventory management preferred.

WSQ Food Hygiene Certificate is mandatory.

Familiar with SFA, Liquor Licensing, and WSH regulations in Singapore.

Strong analytical and organizational skills with attention to detail.

Class 3 Driving Licence (advantage).

4 off days monthly, rest days depend on schedule

Competitive salary 3k and above

Positive and nurturing working environment

Work location: co shop

Duration: permanent

Requirements

Qualifications - diploma or high school diploma

Work experience- at least one year working experience in related fields

Job type- full time

Required languages: English and able to communicate with mandarin speaking customers

Job specialisation- services, personal care

If you have an interest in applying for this role, please WhatsApp me at 98198786 to apply. Only shortlisted candidates will be notified. Priority will be given to Singaporeans

Young hon Lim/ manager

Render private limited

EA licence no 15c7827

EA reg no R1550906

Job Description

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

Key Responsibilities

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

APPLY NOW!!!

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

Kindly apply through ANY of the following methods:

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

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Responsibilities:

Responsible for carry out assessment on effect of proposed construction activities and precautionary measures to ensure the overall stability on the whole or any part of the works for our construction projects.

Communicate with consultants effectively by using excellent department management ability and professional ability

Provide optimized method and scheme, and

Handle all kinds of temp work calculation during construction, including tower crane, passenger hoist, material hoist, separate pouring of transfer plate,etc.

Requirements:

Degree in Civil/Structural Engineering or equivalent, preferably with relevant professional qualification.

With 15 years' site experience from large-scale projects on main contractor side.

Relevant experience in hospital or healthcare construction projects is required.

Candidates with less experience will be considered as Deputy/ Assistant Structural Manager

We offer attractive remuneration package with comprehensive fringe benefits to the right candidates.

This role is responsible for overseeing and supporting the day-to-day operations and performance of the assigned F&B brand(s) in Singapore, ensuring operational excellence, maintaining service standards, controlling costs, and aligning with the Group's objectives.

Job Responsibilities

• Oversee and manage the day-to-day operations of all outlet(s) under the assigned brand(s), ensuring consistency in service, food quality, cleanliness, and brand standards
• Monitor outlet performance, including sales, labour cost, food cost, and controllable expenses; analyse sales performance to optimise profitability and implement improvement measures where necessary
• Conduct regular outlet visits, audits, and reviews to ensure compliance with SOPs, company policies, and regulatory requirements
• Oversee and manage manpower planning, staff deployment, recruitment, training, and performance management in collaboration with Restaurant Manager(s) and HR
• Work closely with Restaurant Manager(s) to ensure smooth operations, resolve operational issues, and maintain service and hygiene excellence
• Support the implementation of new SOPs, systems, operational changes, and improvement initiatives
• Execute sales, marketing, and promotional initiatives as directed by management and provide operational feedback on their effectiveness
• Support new outlet openings, renovations, or operational projects when required
• Handle operational issues, customer feedback, and incidents, escalating matters to the Head of Operations when required
• Prepare and submit regular operational reports and updates to the Head of Operations
• Provide hands-on operational support, including performing service duties and working flexible hours or shift schedules when required for business needs
• Leverage on existing network and clientele to drive outlet traffic, partnerships, and revenue growth
• Perform other ad-hoc duties as assigned under the Group.

Requirements

• 5–8 years of F&B operations experience; multi-outlet management experience is highly preferred
• Proven track record of leading Restaurant Managers and diverse outlet teams
• Comprehensive knowledge of F&B operations including service standards, hygiene protocols and SOP implementation
• Good knowledge of cost control, including labour, food, and controllable expenses
• A proactive team player with a positive attitude and a commitment to professional development
• Hands-on, ground-oriented, ready to work alongside operations teams whenever required
• Flexible and adaptable to varied working hours, including shifts, weekends, and public holidays to support business needs
• Good leadership, communication, and interpersonal skills
• Ability to perform under pressure; able to manage multiple outlets and resolve operational issues effectively
• Proficient in MS Office and experienced in preparing operational reports

Company Overview

Orchid Chopsticks is a Singapore-based lifestyle brand specialising in premium, customisable chopsticks and gifting products. We serve retail and corporate clients with thoughtful, personalised gifting solutions.

Job Summary

We seek a hands-on Retail Assistant Manager to support daily store operations, enhance customer experience, and drive sales performance.

Responsibilities

• Oversee daily retail operations to ensure efficient and smooth store functioning
• Deliver engaging customer service by addressing enquiries and managing personalised and bulk orders
• Achieve sales targets by promoting retail and customised products
• Supervise and guide retail staff to maintain productivity and service standards
• Maintain store presentation, merchandising standards, and cleanliness to enhance customer appeal
• Monitor inventory levels and coordinate timely stock replenishment
• Assist in tracking sales data and preparing basic reports to inform business decisions
• Coordinate with internal teams to ensure accurate and timely order fulfilment
• Enforce adherence to company SOPs and operational processes

Preferred competencies and qualifications

• Experience in gifting, lifestyle products, or customised items to better understand customer needs
• Bilingual proficiency (English + another language) to communicate effectively with a diverse customer base
• Basic knowledge of POS systems and retail store operations
• Previous supervisory experience in retail environments
• Ability to work retail hours, including weekends and public holidays

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.

Job Summary

Manage daily café operations including opening and closing procedures, customer service, and staff supervision to ensure a smooth and efficient service environment.

Responsibilities

• Manage daily café operations to ensure smooth workflow and customer satisfaction
• Operate and maintain the POS system accurately for order processing and payments
• Conduct stock taking and place orders to maintain adequate inventory levels
• Develop and implement Standard Operating Procedures (SOP) to improve café efficiency
• Supervise and coordinate part-time staff to maintain service quality and teamwork
• Take customer orders promptly and serve food and beverages efficiently
• Prepare specific food items such as rosti, waffles, crepes, juices, milkshakes and cocktails to meet quality standards
• Serve ice cream scoops
• Clear tables to maintain a clean and welcoming environment
• Maintain cleanliness and hygiene standards throughout the café, including kitchen areas
• Maintain a fun work environment in the cafe
• Outstanding customer service　

COMPANY DESCRIPTION

.

RESPONSIBILITIES

• Collaborate with writers, producers, and the Ideation & Scripting Lead to evaluate drama proposals, scripts, and story concepts across the Chinese drama development slate, assessing creative quality, narrative effectiveness to support a sustainable and differentiated content pipeline.
• Shape and strengthen storylines, character arcs, and narrative structures to enhance dramatic impact, emotional engagement, and audience appeal across multiple projects.
• Identify and address creative gaps or development risks at both project and slate levels, recommending solutions to improve overall storytelling quality and consistency.
• Ensure scripts and concepts are creatively robust, distinctive, and appropriate for intended formats, platforms, and target audiences.
• Contribute to the creative development and evaluation of international co-development and co-production projects, working with internal teams and overseas partners to align storytelling approaches, formats, and creative expectations across markets.
• Support pitching and brainstorming activities by structuring, facilitating, and consolidating creative inputs across internal and external stakeholders.
• Coordinate concept sharing and development discussions with Internal Content and Customer Group colleagues to ensure alignment on creative direction, format, and audience objectives.
• Contribute to the definition of pitch formats, presentation approaches, and development requirements for drama concepts at a slate level.
• Identify, evaluate, and engage relevant industry experts and creative partners to support script and concept development outcomes.

• Degree in Mass Communication, Broadcast, Film, Television, or a related discipline.
• 7-8 years of relevant experience in drama development, scripted content creation, or creative production
• Deep understanding of genre trends, audience insights, and market dynamics to inform creative direction and development strategies across the Chinese drama development slate
• Strong interest in consuming a wide range of drama and content genres
• Experience in Chinese-language drama productions; exposure to international co-productions is an advantage.
• Bilingual in Chinese and English (spoken and written)

Provides overall management for a major food service unit.

Plans, organizes, assigns, and supervises the work of a number of diversified personnel engaged in food preparation and service.

Observes quality of food service and gives instructions for maintenance of high standards.

Develops and prepares menus according to sound dietary principles.

Develops, prepares, and prices menus to satisfy customers' desires; promotes cash sales and catering/banquet service.

Coordinates catering/banquet service activities; recommends menus to customers.

Works as necessary to insure customer satisfaction, which may include occasional odd hours and/or remaining on-call for problem solving.

Reviews inventory and requisitions and purchases food supplies as required; makes direct special purchases.

Assigns and trains personnel and determines work schedules.

Provides overall management for a major food service unit.

Plans, organizes, assigns, and supervises the work of a number of diversified personnel engaged in food preparation and service.

Observes quality of food service and gives instructions for maintenance of high standards.

Develops and prepares menus according to sound dietary principles.

Develops, prepares, and prices menus to satisfy customers' desires; promotes cash sales and catering/banquet service.

Coordinates catering/banquet service activities; recommends menus to customers.

Works as necessary to insure customer satisfaction, which may include occasional odd hours and/or remaining on-call for problem solving.

Reviews inventory and requisitions and purchases food supplies as required; makes direct special purchases.

Assigns and trains personnel and determines work schedules.

Provides overall management for a major food service unit.

Plans, organizes, assigns, and supervises the work of a number of diversified personnel engaged in food preparation and service.

Observes quality of food service and gives instructions for maintenance of high standards.

Develops and prepares menus according to sound dietary principles.

Develops, prepares, and prices menus to satisfy customers' desires; promotes cash sales and catering/banquet service.

Coordinates catering/banquet service activities; recommends menus to customers.

Works as necessary to insure customer satisfaction, which may include occasional odd hours and/or remaining on-call for problem solving.

Reviews inventory and requisitions and purchases food supplies as required; makes direct special purchases.

Assigns and trains personnel and determines work schedules.

Provides overall management for a major food service unit.

Plans, organizes, assigns, and supervises the work of a number of diversified personnel engaged in food preparation and service.

Observes quality of food service and gives instructions for maintenance of high standards.

Develops and prepares menus according to sound dietary principles.

Develops, prepares, and prices menus to satisfy customers' desires; promotes cash sales and catering/banquet service.

Coordinates catering/banquet service activities; recommends menus to customers.

Works as necessary to insure customer satisfaction, which may include occasional odd hours and/or remaining on-call for problem solving.

Reviews inventory and requisitions and purchases food supplies as required; makes direct special purchases.

Assigns and trains personnel and determines work schedules.

Restaurant Management

· Assist in overall management of the restaurant operations

· Supervise and coordinate assigned shift; conduct daily pre-operation meeting

· Observe, teach and correct staff's service standards

· Order daily supplies

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

People Management

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

· Plan duty roster

· Check on staff punctuality and discipline

Customer Service

· Handle customer enquiries and complaints

· Ensure customers' satisfaction

Administration and Reporting

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

Job Overview

We are seeking a detail-oriented and creative Residential Designer & Project Manager to oversee the design and execution of residential projects from concept to completion. This role combines design expertise with project management skills to ensure projects are delivered on time, within budget, and to the highest quality standards.

Key Responsibilities

Design & Planning

• Develop creative and functional residential design concepts based on client requirements
• Prepare space planning, layouts, mood boards, and material selections
• Produce detailed drawings, specifications, and design documentation
• Ensure designs comply with building codes, regulations, and client expectations

Project Management

• Manage end-to-end project lifecycle from design development to final handover
• Create and monitor project timelines, budgets, and deliverables
• Coordinate with contractors, suppliers, and consultants to ensure smooth execution
• Communication informational briefs on design requirements to Senior Designers, inclusive of brief evaluation, design direction inputs and discussion.
• Conduct site visits to monitor progress, quality, and compliance
• Resolve on-site issues and adapt plans where necessary
• Coordinate periodic job-related photographs, measurements for records
• Review project with project installation supervisors and team and prepare for handover of project to client completed with client review and feedback and collect payment

Client Management

• Serve as the main point of contact for clients throughout the project
• Present design concepts and provide professional recommendations
• Manage client expectations, feedback, and approvals
• Ensure high levels of customer satisfaction
• Perform additional assignments and responsibilities as assumed or requested by clients or projects.

Coordination

• Liaise with vendors and negotiate pricing where needed
• Track orders, deliveries, and installation schedules

Job Description

Operations Management

• Oversee, lead, and ensure smooth daily operations across all cafés and kiosks.

• Implement and maintain operational standards and workflow efficiency.

• Ensure full compliance with hygiene, safety, and regulatory requirements.

Staff Leadership & Management

• Supervise, mentor, and lead staff to deliver high-quality service.

• Conduct staff training, coaching, and performance evaluations.

• Manage staff records, including attendance, performance, and HR documentation.

• Plan and prepare staff rosters; manage monthly timesheets.

Customer Relations

• Build and maintain positive, professional relationships with customers.

• Handle customer feedback and ensure service excellence.

Sales & Financial Management

• Lead the team to achieve sales goals and drive revenue growth.

• Monitor financial performance, control costs, and support budget management.

Administrative Duties

• Manage documentation, reporting, and other store administrative tasks.

• Undertake additional duties as assigned by management.

• All other duties assigned by OM/Management

Requirement

• Minimum of 10 years of working experience in the Food & Beverage (F&B) sector would be an advantage.

• Ability to commit to extended working hours as required by operational needs.

Job Summary

Responsible for overseeing the daily operations, performance, and profitability of multiple F&B kiosks within an assigned area, ensuring operational efficiency, brand consistency, and high standards of customer service.

Key Responsibilities

• Manage and oversee day-to-day operations of multiple kiosks.

• Ensure compliance with company SOPs, food safety, and hygiene standards.

• Monitor sales performance, cost control, inventory, and wastage.

• Lead, train, and supervise kiosk teams, including manpower planning and performance reviews.

• Maintain service quality, brand standards, and customer satisfaction.

• Prepare operational and performance reports for management.

Requirements

• Minimum 10 years of relevant F&B experience, with multi-outlet or supervisory experience preferred.

• Strong leadership, operational, and people management skills.

• Knowledge of food safety regulations and cost control.

• Willingness to work flexible hours, including weekends and public holidays.