1,993 Hospitality Manager jobs in Singapore

Job Title: Hospitality Manager

• This position is responsible for overseeing the overall food and beverage service operations in a hotel setting, ensuring that all aspects of customer satisfaction are met.

Responsibilities:

The successful candidate will be expected to perform a variety of tasks including supervising staff, managing inventory and supplies, handling guest complaints and issues, and maintaining high standards of cleanliness and hygiene.

Key Responsibilities:

1. Supervise and train junior team members to ensure they meet the required standards of customer service and food quality.
2. Manage inventory and supplies to minimize waste and maintain efficient operational systems.
3. Handle guest complaints and issues promptly and professionally, ensuring that customers receive excellent service.
4. Maintain high standards of cleanliness and hygiene throughout the hotel, including food preparation areas and public spaces.
5. Collaborate with other departments to ensure seamless delivery of services and achieve business objectives.

Requirements:

To be considered for this role, applicants must possess a Diploma in Hospitality or related field and have a minimum of 2-3 years of experience in a similar position. They should also demonstrate strong leadership skills, attention to detail, and excellent communication abilities.

What We Offer:

We offer a competitive salary package, opportunities for career advancement, and a dynamic work environment that encourages growth and development.

**Fine Dining Service Manager Position Summary**

The Fine Dining Service Manager is a senior leadership role that oversees the front-of-house operations, ensuring an exceptional guest experience aligned with the restaurant's premium concept. This position involves managing service team members, collaborating closely with the culinary and management teams to maintain the highest standards of hospitality, ambiance, and brand integrity.

**Key Responsibilities:**

1. Guest Experience & Hospitality
• Manage all aspects of guest interactions, from reservations to post-dining follow-ups, anticipate guest needs, accommodate special requests, and handle any feedback or complaints with professionalism.
2. Service Operations & Quality Control
• Supervise FOH activities, conduct regular pre-shift briefings to align the team on daily menus, special ingredients, and guest preferences.
3. Team Leadership & Training
• Recruit, train, and mentor service staff, provide ongoing performance feedback, coaching, and skill development, encouraging a positive, collaborative work environment that values respect, teamwork, and ongoing learning.
4. SOP Compliance & Continuous Improvement
• Enforce all SOPs related to fine dining service, cleanliness, and safety, ensuring full compliance with local regulations.
• Identify areas for operational improvements and work with management to implement enhancements or new policies.
5. Brand & Image Management
• Act as a key brand ambassador, cultivating strong relationships with customers, media guests, and industry partners.
• Represent the brand at industry events, tastings, or other networking opportunities as needed.
6. Reporting & Collaboration
• Provide regular reports to upper management on service metrics, guest feedback, and staff performance.
• Collaborate with the Head Chef and Board of Directors on menu updates, special events, and marketing initiatives.
• Contribute to planning exclusive chef's table experiences, private dining functions, or themed tastings.

**Qualifications & Skills:*

1. Education & Background
• Diploma or Bachelor's degree in Hospitality Management, Culinary Arts, or a related field (preferred).
• Minimum 5 years of supervisory experience in an upscale or fine dining environment, with a focus on Japanese or omakase-style cuisine highly desirable.
2. Leadership & Communication
• Demonstrated track record of managing premium guest experiences and leading FOH service teams.
• Proficiency with reservation systems and POS software.
3. Culture Fit & Adaptability
• Strong customer service orientation with attention to detail and a passion for creating memorable dining experiences.
• Ability to remain composed under pressure, effectively resolving guest concerns or operational issues.
• Adaptability to evolving menu offerings, seasonal ingredients, and market trends.

Job Opportunity for Experienced Hotel Professionals

We are seeking a seasoned Duty Manager to lead our front office team and provide exceptional guest services. The successful candidate will have a proven track record of delivering high-quality results in a fast-paced environment.

The key responsibilities of this role include:

• Overseeing lobby operations to ensure seamless guest experiences
• Providing general management support by monitoring service standards, security, and employee activity
• Coordinating with other departments to maintain front office functions
• Leveraging leadership skills to respond to guest complaints and ensure corrective action is taken
• Updating incident reports for critical incidents such as staff or guest injuries
• Promptly attending to guests' enquiries, problems, and complaints with courtesy and professionalism
• Maintaining the cleanliness of front office areas and public spaces

Requirements

Qualifications and Experience:

• A degree or diploma in Hospitality Management or a relevant field is preferred
• A minimum of 4 years of experience in a full-service hotel or mid-range hotel is required
• A commitment to working rotating shifts, including weekends and public holidays is necessary
• Excellent communication skills and attention to detail are essential
• The ability to multi-task and work efficiently in a dynamic environment is crucial

This is an excellent opportunity for experienced professionals to take on a challenging role and make a meaningful contribution to our team.

Restaurant Management is a multifaceted role that requires the ability to effectively lead, motivate and manage teams of staff to achieve high standards of customer satisfaction.

Key Responsibilities:

• Manage daily restaurant operations, ensuring seamless service delivery and maintaining equipment in good working condition.
• Ensure prompt issue resolution and maintain effective communication with customers to enhance their dining experience.
• Develop and evaluate service staff to foster a well-trained team, driving growth and improvement.
• Maintain a culture of excellence, embodying high work ethics and serving as a positive role model for all staff members.

F&B Supervisor Role

As a key member of the Food and Beverage team, the F&B Supervisor plays a vital role in ensuring seamless operations and exceptional customer experiences. This dynamic individual will oversee the daily management of food and beverage services, focusing on delivering outstanding results while fostering a positive and productive work environment.

Key Responsibilities:

• Supervise and support F&B staff to ensure efficient service delivery during all operating hours.
• Maintain high levels of customer satisfaction through exceptional service and prompt issue resolution.
• Oversee inventory management, including ordering supplies, managing stock levels, and minimizing waste.
• Develop and mentor staff to enhance their skills and career development opportunities.
• Conduct regular inspections to maintain high standards of food and beverage quality, ensuring compliance with health and safety regulations.

Qualifications and Skills:

• Proven experience as an F&B Supervisor or similar role.
• Strong leadership and communication skills, with the ability to motivate and develop teams.
• Excellent problem-solving and analytical skills, with a focus on resolving conflicts and improving operational efficiency.
• Proficiency in Microsoft Office and POS systems, with the ability to learn new technologies quickly.
• Certification in food safety and hygiene is an advantage.

Work Environment:

This role requires standing and walking for extended periods, with the ability to lift and carry heavy items. The work environment can be noisy and fast-paced, requiring flexibility and adaptability.

**Restaurant Management Role**

Our restaurant is seeking a skilled and experienced Restaurant Manager to lead our team and deliver exceptional customer experiences. As a Restaurant Manager, you will be responsible for the overall performance of the restaurant, including staff management, customer service, inventory control, and financial management.

About This Role:

• Present menu, take orders, suggest and recommend food and beverages to customers.
• Attend to and respond to customer needs or requests promptly and professionally.
• E nsure the quality of dishes before serving.
• Manage table arrangement and cleanliness in the restaurant.
• Perform cashier duties efficiently.
• Create and update wine lists in coordination with the Executive Chef, recommending food and wine pairings to enhance the dining experience.
• Advise guests on wines based on their personal tastes and food choices.
• Ensure wines are served at the right temperature and within the proper glassware.
• Store open bottles properly to maintain strong taste.
• Manage the wine cellar and ensure it is fully stocked.
• Maximize sales opportunities through wine sales.
• Negotiate purchase prices with vendors.
• Manage beverage inventory and costing effectively.
• C arry out tasks in a timely manner to ensure smooth restaurant operations.
• Perform other related duties as assigned by management.
• Work collaboratively as a team player and independently.
• Demonstrate high responsibility and a good working attitude.

• A competitive salary package.
• Ongoing training and development opportunities.
• A supportive work environment.
• The chance to work with a talented team.

The successful candidate will oversee the day-to-day operations of a restaurant, ensuring seamless execution of menus, inventory control, and staff management. A strong emphasis will be placed on maintaining high sales standards while promoting efficient cost control measures.

• Organize and manage daily restaurant operations
• Monitor and evaluate sales performance to inform business decisions
• Collaborate with staff to develop effective strategies for improving customer satisfaction and loyalty

• Minimum 3-5 years of experience in a senior role within the hospitality industry
• Proven track record of achieving sales targets through effective leadership and team management

We are seeking a highly organized and experienced Food Service Manager to oversee the daily operations of our food service department. The ideal candidate will ensure efficient service, high food quality standards, compliance with health and safety regulations, and a positive customer experience. You will be responsible for managing staff, inventory, budgets, and vendor relationships.

• Supervise all food service operations including kitchen, dining areas, and catering (if applicable).
• Hire, train, and schedule food service staff; provide leadership and performance evaluations.
• Ensure compliance with food safety, sanitation, and health regulations (e.g., HACCP, FDA, local codes).
• Monitor food quality, presentation, and portion control.
• Manage inventory, purchasing, and vendor contracts to control costs and prevent shortages.
• Develop menus in collaboration with chefs or dietitians.
• Handle customer feedback and resolve service issues promptly.
• Monitor budgets, forecast food and labor costs, and implement cost-control measures.
• Maintain cleanliness and upkeep of facilities and equipment.
• Prepare reports on sales, labor, and food costs as needed.

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field (preferred).
• Minimum of 3–5 years of experience in food service management.
• Strong knowledge of food safety regulations and quality control standards.
• Excellent leadership, communication, and customer service skills.
• Ability to work in a fast-paced environment and manage multiple priorities.
• Proficiency in food service management software and Microsoft Office Suite.
• ServSafe or equivalent food safety certification (required or willingness to obtain).

Job Overview

• Plan and execute the delivery, set-up and collection of food items.
• Coordinate the distribution of catering equipment and supplies.
• Manage cash-on-delivery transactions and maintain accurate financial records.
• Maintain a clean and hygienic environment for the assigned catering vehicle.
• Oversee the inventory levels and condition of catering equipment to ensure optimal performance.

Key Requirements

• A secondary school education is required.
• Possession of a class 3 or 4 driving license with a spotless driving record.
• Demonstrate excellent customer service skills and a pleasant demeanor.
• Availability to work on weekends and public holidays is necessary.
• The job involves lifting and handling equipment.

Additional Responsibilities

The ideal candidate will be flexible, proactive, and able to work effectively in a team environment. They must be able to adapt to changing circumstances and priorities. A strong understanding of food safety and hygiene practices is essential. Regular attendance and punctuality are expected. The ability to communicate clearly and effectively with colleagues and clients is crucial.