Total 553 F&B / Tourism / Hospitality job vacancies in Osborne Park

To assist the Audio Visual Manager to ensure all functions run smoothly and oversee daily operations of audio visual section.

Responsibilities:

• Daily operation matters i.e. rental of equipment and part time staff etc.
• Responsible for the placement of orders for purchase or rental of equipment, in consultation of the Audio Visual Manager.
• Responsible for training of casual labour, arranging of casual labour if needed and supervising them on operation.
• Responsible for smooth operation of Audio-visual section.
• Ensures audio visual equipment is set up according to Banquet Event Order and assist guests with additional AV requirement through the instructions of the Banquet Manager.
• Checks and services audio visual equipment in all F&B outlets and function spaces on a bi-weekly basis.
• Updates latest music for function use.
• Ensures that the sound room is kept clean and tidy at all times.
• Prepares inventory for all AV equipment and reports to Audio Visual Manager.
• Ensures sufficient tools /stationery for daily operational usage.
• Keeps records on equipment which are loaned and on-loan and follows up on the returns.
• Monitors the upkeep of equipment to prevent breakdown and depreciation.
• Ensures that equipment is sent out of the hotel for repairs immediately when it is found to be faulty and proper documentation is recorded.
• Implement cost saving measures and efficient deployment of manpower and equipments.
• Prepares disposal form in cases where AV equipment are beyond economical repair and obtain competitive quotations for replacement of the spoilt equipment.

Requirements:

• Minimum Professional Certificate in Audio Visual Engineering
• Minimum of 3 years’ experience in Audio Visual or hands-on in configuring, setting up all systems of Audio, Video and Lighting.
• Experience in hotel industry will be an advantage.
• Knowledge of troubleshooting Audio Visual issues
• Able to work on rotating shifts and public holidays

Responsibilities:

• Leading the team members to deliver the highest quality of service to the guests.

• Respond efficiently and accurately to customer complaints

• Appraise staff performance and provide feedback to improve productivity

• Inform the management of any matter concerning the execution of the restaurant operations

• Ensure all internal procedures are set up and execute accordingly

• Ensure the appearance and maintenance of the restaurant is at the highest level

• Make hiring and termination recommendations to Management

• Support and cooperate with other functions to ensure maximum guest satisfaction

• Ensure appropriate staffing levels are maintained to an optimum level for guest satisfaction whilst within budget guidelines.

• Conduct daily and weekly meetings to enforce good communication within the team.

• Ensure disciplinary action is executed responsibly, appropriately and as required in accordance with company standards.

• Address all matters diplomatically and fairly.

• Be fully aware of the licensing regulations and abide by these rules.

• Be fully aware of fire and safety regulations.

• Ensure the restaurant is functioning to maximum capability and organising regular training

• Coordinate all marketing requirements by Company.

Requirements:

• Minimum 6 years of relevant experience with 3 years in a managerial role

• Strong business acumen and leadership skills

• Customer-oriented with a high desire for service quality.

• Strong planning and organizational skills with a keen eye for details.

• Able to motivate employees to work as a team

• Able to multi tasks and work under pressure.

• Must be independent and self-motivated

• Able to work in a fast-paced environment

• Warm and cheerful personality; energetic and highly motivated

• Excellent communication and interpersonal skills

• Strong public relations skills for both internal and external

Reporting to Director of Catering and F&B Sales, the incumbent assists the Assistant Director of Catering and plays a pivotal role as a contact point between the client and the various departments ensuring processes are adhered to and deadlines met. He or she is empowered to make sound and professional decisions and takes ownership of the business in terms of monetary and guest satisfaction.

Responsibilities:

• Conduct hotel site inspection for clients
• Ensure group resumes are sent out to relevant departments before the actual event for preparation.
• Preparing Banquet Event Order ahead of time before the actual event.
• Updating revenue pace reports in a timely manner and highlight any abnormalities observed.
• Displays and maintains a professional and pleasant image at all times.
• Maintains professional confidentiality and integrity at all times.
• Maintain close liaison with the all departments.
• Responsible for bookings in OPERA for residential and catering events.
• Maintain communication and create a sound working relationship with the Food and Beverage department.
• Display teamwork among the internal department.
• Make recommendations on special projects to upgrade facilities and services.
• Build and expand sales account database to increase potential business.
• Assist in developing specific promotions and menus to enhance the quality and profitability.
• Ensure issuance of specific reports, forecasts and Event orders to update and share information.
• Attend or chair specific meetings to update, share or obtain information.
• To participate in market survey on competitors.
• Analyze Event Orders and to share information with the banquet team and other departments to create business.
• Meet sales target that is set within department
• To undertake any other task/duty/assignment that may be given by the Assistant Director of Catering and/or Director of Sales & Marketing.

Requirements:

• At least a Diploma in Hospitality and/or Events Management
• Minimum 5 years' experience and with at least 3 years’ experience in related field and in supporting a team of leaders.
• Good interpersonal skills
• Technology savvy
• Sound knowledge in Microsoft Office applications and hotel system such as Opera.
• Outgoing personality with ability to engage in a conversation.
• Sound knowledge of the food & beverage industry to be able to advise guest on their requirements

Pan Pacific Hotels Group is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.

Compliance Processing Officer

• Working Days: 5 Days [Monday - Friday]
• Working Hours: 8.30am - 5.30pm
• Salary: $2600 - $3000 + AWS + VB
• Location: Clarke Quay

Requirements:

• Diploma in Food Science & Technology, Chemistry and other science-related fields
• Preferably 1 year working experience
• Able to travel locally.

Summary:

This role is supporting the company’s compliance program and services. These positions require a combination of independent project work, compliance monitoring, and client-facing activities. Responsibilities include performing periodic audits, investigations, and hands-on service delivery, while also contributing to service development through a mix of on-the-job learning and formal training.

Responsibilities:

• Prepare detailed audit and investigation reports that highlight areas of non-compliance and associated risks.
• Document all compliance activities using designated checklists and databases according to company policies and workflows.
• Conduct timely follow-ups with clients, close audits efficiently, and ensure findings are resolved.
• Perform compliance audits and monitor various Halal operations.
• Maintain and organize both electronic and hard copy files and records.
• Prepare and process documents for submission to relevant authorities, ensuring timeliness.
• Continuously engage and communicate with clients and authorities as necessary for applications.
• Monitor audit activity schedules and provide thorough follow-up, including reviews of client corrective actions.
• Provide administrative support and contribute to project committees.
• Communicate proactively with clients via phone, email, and face-to-face meetings to gather feedback and information.
• Undertake any other assignments and tasks as required.
• Any other assignments and tasks given

WhatsApp: +65 9642 0989 (Han)

Email: supreme.cc.han@gmail.com

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

NISHIKANE IS HIRING (Japanese Omakase Restaurant)

Summary and Benefits

• Commis Cook: $2,500 - $2,900
• Location: 10 Stanley Street (Walking distance from Telok Ayer MRT)
• 5.5 days, 44 hours per week
• 16-Seater fine dining working environment
• Sign-on bonus, Staff Discount, Staff incentive program
• On Job Training will be provided

ROLE & RESPONSIBILITIES

Commis Cook

• Assist the Chef in specific sections as assigned
• Conducting stock-take of ingredients
• Preparing and ensuring the sufficiency of mise en place
• Preparing food, stocks and soups for a particular meal period
• Ensuring that food is prepared to the highest standards within the recipe guidelines
• Preparing station-specific food dishes
• Ensuring that there is no cross-contamination of foods
• Responsible for cleaning the kitchen after a service period

REQUIREMENTS

• Minimum Secondary school education with ‘O’ Level passes
• At least 1 year experience in F&B
• Experience in Japanese fine dining environment will be an advantage
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Great team player and customer service oriented
• Possess Food Safety and Hygiene certification
• Able to work on evenings, weekends and public holidays

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

Please click on the APPLY button or send your resume directly to 87646672 or recruit@hedonismhospitality.co with your availability date and expected salary.

Job Responsibilities:

• Review daily product intake into the hotel and ensure accurate pricing and quantity of goods received.
• Monitor the performance of departments, particularly food and beverage, through established control procedures.
• Work closely with the purchasing team and chefs to ensure accurate food and beverage costing.
• Ensure correct paperwork for the movement of food and liquor stocks to outlets.
• Analyzing financial data to identify trends, discrepancies, and opportunities for cost savings.
• Ensure accuracy in preparation of daily & monthly food and beverage cost reports.
• Conduct checks in receiving stores, food production, and outlet areas.
• Tracking, analyzing and controlling costs associated with a project/event. Pre-costs all restaurant and banquet menus of purchases and prepared items.
• Tallying of items sold on the menu or drink list of each food and beverage outlet.
• Perform stock takes and prepare food and liquor stock summaries.
• Spot check receiving to ensure accurate scales, quality of goods, and specifications match.
• Organize and complete stock take and month-end closing procedures, including preparing journals and cost boards.
• Conduct spot checks to ensure goods meet specifications and deliveries match schedules, avoiding overstock.
• Validate the cost of goods sold as part of month-end close. Work with Finance team to complete monthly closing.
• Perform additional duties as assigned.
• Supervise and coordinate the work of Accounts Executive (Cost Control), general store and receiving staff in the Receiving Department.

Job Requirements:

• With 3-5 years of relevant experience in hospitality industry
• Preferably has an accounting background and experience in a similar role.
• Strong interpersonal, communication, and presentation skills.
• Excellent analytical and problem-solving abilities with great attention to detail.
• Mature, proactive, resourceful, and hands-on with good initiative.
• Able to work independently with minimal supervision.

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Compliance Processing Officer

• Working Days: 5 Days [Monday - Friday]
• Working Hours: 8.30am - 5.30pm
• Salary: $2600 - $3000 + AWS + VB
• Location: Clarke Quay

Requirements:

• Diploma in Food Science & Technology, Chemistry and other science-related fields
• Preferably 1 year working experience
• Able to travel locally.

Summary:

This role is supporting the company’s compliance program and services, including Halal Conversion and Management, Training, and Inspection/Audits. These positions require a combination of independent project work, compliance monitoring, and client-facing activities. Responsibilities include performing periodic audits, investigations, and hands-on service delivery, while also contributing to service development through a mix of on-the-job learning and formal training.

Responsibilities:

• Prepare detailed audit and investigation reports that highlight areas of non-compliance and associated risks.
• Document all compliance activities using designated checklists and databases according to company policies and workflows.
• Conduct timely follow-ups with clients, close audits efficiently, and ensure findings are resolved.
• Perform compliance audits and monitor various Halal operations.
• Maintain and organize both electronic and hard copy files and records.
• Prepare and process documents for submission to relevant authorities, ensuring timeliness.
• Continuously engage and communicate with clients and authorities as necessary for applications.
• Monitor audit activity schedules and provide thorough follow-up, including reviews of client corrective actions.
• Provide administrative support and contribute to project committees.
• Communicate proactively with clients via phone, email, and face-to-face meetings to gather feedback and information.
• Undertake any other assignments and tasks as required.
• Any other assignments and tasks given

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Key Responsibilities:

1. Food Preparation:Assist in the preparation of ingredients such as washing, peeling, cutting, and portioning.
   Follow recipes and instructions from senior chefs to prepare basic dishes.
   
2. Cooking Assistance:Support chefs in cooking and assembling dishes.
   Learn and practice various cooking techniques under the guidance of senior chefs.
   
3. Station Support:Work at different stations in the kitchen (e.g., grill, sauté, pastry, cold kitchen) to gain diverse experience.
   Ensure the station is set up with all necessary ingredients and equipment before service.
   
4. Maintaining Cleanliness:Keep the kitchen clean and organized, adhering to hygiene and sanitation standards.
   Wash and sanitize kitchen equipment, utensils, and work areas.
   
5. Stock Management:Assist in receiving and storing deliveries properly.
   Monitor stock levels and report shortages to senior chefs.
   
6. Team Collaboration:Work effectively with other kitchen staff to ensure smooth operations.
   Communicate clearly and promptly with colleagues and supervisors.
   
7. Learning and Development:Actively seek to improve cooking skills and knowledge by learning from senior chefs.
   Attend training sessions and workshops as required.
   
8. Customer Service:Ensure dishes are prepared and presented according to the restaurant’s standards.
   Handle customer feedback professionally and make necessary adjustments as instructed by senior chefs.
   

Key Responsibilities:

1. Kitchen Management:Assist the Executive Chef in planning and developing menu items.
   Oversee and manage kitchen operations in the absence of the Executive Chef.
   Ensure all dishes are prepared and presented according to the restaurant's standards.
   
2. Staff Supervision:Supervise and coordinate the activities of kitchen staff, including line cooks, commis chefs, and kitchen assistants.
   Provide training and support to junior kitchen staff, ensuring they adhere to proper cooking techniques and hygiene standards.
   Conduct performance evaluations and address any staff issues.
   
3. Food Preparation:Oversee food preparation and ensure all dishes are cooked to the highest quality and consistency.
   Manage food plating and presentation to ensure dishes meet the restaurant’s aesthetic standards.
   Ensure timely and efficient food service during busy periods.
   
4. Inventory and Ordering:Assist in managing inventory levels and ordering supplies as needed.
   Monitor food stock and quality, ensuring freshness and proper storage of ingredients.
   Control food wastage and manage food costs effectively.
   
5. Health and Safety:Adhere to food safety and sanitation regulations, ensuring the kitchen and food preparation areas are clean and hygienic.
   Ensure all kitchen equipment is maintained and used correctly to prevent accidents and injuries.
   Implement and follow standard operating procedures for food safety.
   
6. Quality Control:Monitor and maintain the quality of food products, ensuring they meet the restaurant’s standards.
   Address and resolve any issues related to food quality or customer complaints promptly.
   
7. Collaboration:Work closely with the Executive Chef to implement new recipes and menu items.
   Collaborate with front-of-house staff to ensure smooth communication and service.
   

Position: Area Manager - F&B

• Working Day: Mon to Fri
• Location: HQ near Woodlands South
• Salary: Basic $4000 - $4800

JOB REQUIREMENTS:

• With passion in working F&B industry and its operational processes.
• Diploma in F&B, supply chain or related disciplines
• Minimum 5 years’ experience in Food courts operation
• Basic computer literacy including Microsoft Office and Google Suite
• Must possess Class 3 license

DUTIES AND RESPONSIBILITIES:

Operations

• Lead a team of Senior / Food court Manager in achieving sales targets and overall performance of outlets
• Provide guidance to Senior / Food court Manager and F&B Supervisor to maintain smooth daily operations of the Food courts and Coffeeshops
• Ability to lead and set directions as well as provide guidelines to the operation team according to company SOPs and operational workflows.
• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.
• Assist inspectors of relevant authorities/ agencies such as NEA, SFA and Civil Defense during outlet inspection and follow-up actions.
• Liaise with landlords on building matters, joint promotions and events.
• Responsible in marketing of food stalls to tenants and ensure outlet’s prompt collection of rental from tenants
• In-charge for lease renewal agreement, negotiate and follow-up on terms of lease with stall tenants.
• Responsible for sourcing qualified tenants / food types to fill up vacant stalls and to ensure that all vacant stalls are filled
• Propose activities according to market needs.
• Take immediate and appropriate collection/legal actions for recovery of debt (e.g. Stall rental etc.) and minimise credit losses
• Able to handle daily sales settlement
• Work with Business Development and Project to identify potential new business opportunities, sites, source, build and renovate
• Responsible for the financial and operational performance of the Food court and Coffeeshop of designated area
• Work with senior management and financial team on outlets’ budgets.
• Establish overall business plans and provide regular reports on area performance, sales and financial budget analysis to senior management
• Provide solutions to improve the bottom line to outlet’s Profit and Loss.
• Maintain and improve established quality and service standards
• Develop employees by providing ongoing feedback for operational improvement and establishing performance expectations
• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.
• Conduct regular checks on the hygiene, service standards and quality of products, and provide feedback internally and to stall tenant.
• Ensure selling prices of stalls according to agreements.
• Assess and provide evaluation of stall tenants' performance.
• Supervise and provide guidance to stall tenants and cleaning contractors to provide high quality of service and achieve housekeeping excellence.
• Conduct weekly and monthly outlet’s meeting
• Ensure M&E works according to schedule.

Administration

• Review staff performance and provide recommendation on staff confirmation, promotion and training to enhance their work performance.
• Handle disciplinary issues, grievances, disputes and work tension among the team.
• Handles the termination procedures as per company’s guideline.
• Effectively communicate company policies and procedures to team members, and stall tenant etc.
• Accountable for outlet float money, petty cash and daily sales collection.
• Responsible for ensuring stall tenants’ daily sales received, are correct and being bank in.
• Timely submission of outlet reports.
• Prepare and submit monthly reports to Senior Management.
• Ensure proper cost control on all expenses according to budget.
• Carry out necessary actions against stall tenants and contractors for non-conformance in service, housekeeping and agreements.
• Any other assigned tasks

ABOUT THE ROLE:

Reporting to the Operations Manager (OM) / General Manager (GM), the role will embark on an exciting journey as part of the Operations Team. In this role, individuals will be provided with opportunities to learn about the management of food courts and coffeeshops.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position: Roast Chef (Cantonese cuisine)

• 6 days, 10am- 10pm
• Salary: $2500 -$3500, senior chef $4000 -$4500
• Location: CIMB Plaza (Raffles place) / (Boon Keng)

Job scope and requirements:

• Preparing, cooking, and presenting various roasted meat dishes such as roast duck, roast pork, char siew etc
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Our client has more than 20 restaurants in Singapore that provide various dining concepts that refined tastes of both local and international food enthusiasts.

• In charge of implementing and managing food safety and quality assurance programs across the Central Kitchen and all outlets.
• Perform training in SOPs, food hygiene and food handling techniques.
• Work closely with vendors and contractors on maintenance matters concerning to food safety and QA issues.
• Ensure all SOPs are adhered to at Central Kitchen & outlets

Requirements:

• Diploma in Food Science & Technology or related field
• At least 2 years of QA experience in the F&B industry.
• Meticulous and highly motivated.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to hr@recruit-expert.com

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R1326740

Responsibilities include:
-Assist in daily operations
-Ensure that the places and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 5 years of previous experience in serving in restaurant

. Must be able to work night shift or split shift
. Must be able to work extra hours or weekend if needed

NISHIKANE IS HIRING (Kappo Omakase Restaurant)

Summary and Benefit

• Restaurant Supervisor: $3,000 - $3,500
• Location: 10 Stanley Street (Walking distance from Telok Ayer MRT)
• 5.5 days, 44 hours per week
• 16-seater fine dining working environment
• Sign-on bonus, Staff Discount, Staff incentive program
• On Job Training will be provided

ROLE & RESPONSIBILITIES

Restaurant Supervisor

• Oversee and manage guest reservations.
• Responsible for ensuring that all administrative duties are completed accurately, on time and in accordance with restaurant policies and procedures
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, and restaurant policies.
• Ensure positive guest service in all areas.
• Conduct orientation, induction and oversee the training of new employees.
• Priorities tasks effectively to ensure most important tasks are completed on time.
• Proficiency in Point of sale (POS) software, inventory software

REQUIREMENTS

• Minimum Secondary school education with ‘O’ Level passes
• At least 1-2 years experiences in F&B
• Experience in a Japanese fine dining environment will be an advantage
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Great team player and customer service oriented
• Possess Food Safety and Hygiene certification
• Able to work on evenings, weekends and public holidays

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

Please click on the APPLY button or send your resume directly to 87646672 or recruit@hedonismhospitality.co with your availability date and expected salary.