139 Hospitality Services jobs in Singapore

Join Us at NorthLight School

At NorthLight School, we are dedicated to preparing youth for life and living—empowering every student to SHINE, regardless of their starting point. We invite passionate, mission-driven professionals to join us in making a meaningful impact on the lives of our students, both in and beyond the classroom. If you are committed to transforming lives through education, we welcome you to be part of our NLS team.

Role Summary

We are seeking a passionate and experienced Hospitality Services Educator with a strong food & beverage background to inspire and guide students in their educational journey. This role integrates teaching excellence, industry know-how, and mentorship to guide and inspire students on their journey toward becoming confident and capable hospitality professionals.

Duties and Responsibilities:

• Serve as a mentor and role model for students and fellow educators in the Hospitality Services domain.
• Provide career guidance and support students' personal and professional development.
• Develop and deliver engaging, effective industry-relevant instructional materials tailored to diverse students' learning.
• Create conducive and industry-oriented learning environment to develop students' thinking and maximize their learning abilities.
• Collaborate with parents, caregivers, and community partners to support student success.

Personal Competencies, Experiences, and Qualifications:

• Diploma or Degree in Hotel Management, Food & Beverage (F&B) Operations, or a related field.
• Minimum 3 years of hands-on experience in restaurant management
• Strong expertise in F&B operations, with a focus on restaurant leadership
• Strong interpersonal and communication skills, with a collaborative and learner-coaching approach.
• A genuine passion for teaching and inspiring young learners.

Preferred Credentials:

• WSQ Advanced Certificate in Training and Assessment (ACTA) or Advanced Certificate in Teaching and Educational Pedagogy (ACTEP) or equivalent certification
• Prior teaching or training experience in food and beverage or related disciplines

Why Join Us?

• A unique opportunity to make a lasting difference in the lives of students.
• 5-day work week.
• Enjoy school holiday leave and a comprehensive suite of employee benefits.
• Access to continuous professional development and learning opportunities.

If you're ready to shape the future of young learners and ignite their passionate for hospitality, we would love to hear from you.

To apply:

Please download the application form and email your completed form, along with a detailed resume, to

Roles & Responsibilities

• Oversee day-to-day cleaning operations and ensure overall site cleanliness, including dining areas and kitchen spaces
• Guide and train new cleaning crew, dishwashers, and kitchen assistants during onboarding and daily operations

• Perform general cleaning tasks such as:

• Washing, sanitizing, and properly storing dishes, utensils, glassware, and kitchen equipment (manually and using dishwashing machines)

• Cleaning and wiping down dining tables, chairs, and surrounding areas to maintain a tidy environment
• Assisting with kitchen duties such as basic food preparation, replenishing supplies, and supporting cooks or chefs as needed
• Step in to cover duties in case of manpower shortage
• Collaborate with team members to maintain a cohesive and efficient working environment
• Address customer feedback or complaints in a professional and timely manner
• Conduct regular site inspections to ensure compliance with hygiene and safety standards
• Prepare and submit operational reports and handle other administrative responsibilities
• Report equipment malfunctions or safety hazards promptly to the appropriate supervisor
• Carry out any other duties as assigned by the Manager to support smooth operations

Requirements

• Prior hands-on experience in cleaning operations or kitchen support is preferred
• Proficient in operating various cleaning equipment and machines
• Willing to work 6-day rotating shifts, including morning, afternoon, and midnight shifts, as well as on Public Holidays, due to operational needs
• Possess good communication and interpersonal skills to work effectively with team members and customers
• Maintain a high standard of personal hygiene; must be neatly attired and professionally groomed at all times

By submitting your personal data and/or resume, you are giving consent to collect, use and disclosure of your personal data and/ or resume by the company for the purpose of the processing and administration relating to this job application. Only shortlisted candidates will be notified.

Roles & Responsibilities

• Oversee and coordinate day-to-day lounge operations, including cleaning, dishwashing, and general service support to ensure the lounge is well-maintained and guest-ready at all times.
• Guide, coach, and train new hires during onboarding and daily operations to uphold service standards.
• Perform general cleaning duties including washing, sanitizing, and organizing crockery, cutlery, glassware, and kitchen equipment, both manually and using dishwashing machines.
• Support the operations team by stepping in to cover duties during manpower shortages or peak periods.
• Work closely with kitchen and service teams to maintain smooth coordination between front-of-house and back-of-house operations.
• Work closely with team members to maintain a smooth and efficient workflow.
• Handle customer feedback courteously and report service-related issues promptly to the Supervisor or Manager.
• Conduct regular inspections of the service areas to ensure compliance with hygiene, safety, and audit standards.
• Prepare and submit daily operation checklists and assisting with administrative follow-ups when required.
• Identify and report any equipment malfunction, maintenance needs, or safety hazards immediately.
• Perform any other duties as assigned by the Manager to ensure seamless daily operations and guest satisfaction.

Requirements

• Previous experience in a restaurant, hotel, or lounge setting preferred.
• Ability to work efficiently in a fast-paced environment.
• Willing to work 6-day rotating shifts, including morning, afternoon, and midnight shifts, as well as on Public Holidays, due to operational needs
• Possess good communication and interpersonal skills to work effectively with team members and customers
• Maintain a high standard of personal hygiene; must be neatly attired and professionally groomed at all times

By submitting your personal data and/or resume, you are giving consent to collect, use and disclosure of your personal data and/ or resume by the company for the purpose of the processing and administration relating to this job application. Only shortlisted candidates will be notified.

Roles & Responsibilities

• Oversee and coordinate day-to-day lounge operations, including cleaning, dishwashing, and general service support to ensure the lounge is well-maintained and guest-ready at all times.
• Guide, coach, and train new hires during onboarding and daily operations to uphold service standards.
• Perform general cleaning duties including washing, sanitizing, and organizing crockery, cutlery, glassware, and kitchen equipment, both manually and using dishwashing machines.
• Support the operations team by stepping in to cover duties during manpower shortages or peak periods.
• Work closely with kitchen and service teams to maintain smooth coordination between front-of-house and back-of-house operations.
• Work closely with team members to maintain a smooth and efficient workflow.
• Handle customer feedback courteously and report service-related issues promptly to the Supervisor or Manager.
• Conduct regular inspections of the service areas to ensure compliance with hygiene, safety, and audit standards.
• Prepare and submit daily operation checklists and assisting with administrative follow-ups when required.
• Identify and report any equipment malfunction, maintenance needs, or safety hazards immediately.
• Perform any other duties as assigned by the Manager to ensure seamless daily operations and guest satisfaction.

Requirements

• Previous experience in a restaurant, hotel, or lounge setting preferred.
• Ability to work efficiently in a fast-paced environment.
• Willing to work 6-day rotating shifts, including morning, afternoon, and midnight shifts, as well as on Public Holidays, due to operational needs
• Possess good communication and interpersonal skills to work effectively with team members and customers
• Maintain a high standard of personal hygiene; must be neatly attired and professionally groomed at all times

By submitting your personal data and/or resume, you are giving consent to collect, use and disclosure of your personal data and/ or resume by the company for the purpose of the processing and administration relating to this job application. Only shortlisted candidates will be notified.

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Assistant Manager, Group Hospitality Services
Job ID: 8621
Job Function: Administration
The incumbent will support his/ her Reporting Officer in the management of vendors to fulfil service contract obligations. She will also assist with all related planning, coordination, staffing and administration of daily operations.
He/ She is accountable to the Institution Lead, Group Hospitality for proper contract management and operationalisation at the institutional level.
He/ She will deputise the Reporting Officer and cover the duties in his/her absence.
Responsibilities
Ensure contract management and administration are fully compliant with contract terms and conditions, as well as NUHS Contract Management Policy and Audit Compliance
Analyse all requirements and provisions in contracts, including terms and conditions to work with vendor on implementation and compliance
Conduct workforce qualifications/ competency assessment before allowing deployed staff to work in certain critical areas in hospital
Ensure all services rendered by the vendors meet the service standards set in the KPIs and users’ expectation
Ensure vendor performance reports are validated using source data
Conduct at least 20% sampling check on the accuracy of contract KPIs that are compiled manually at institutions monthly
Ensure contract checklists are completed when verifying the contract and vendor performance monthly
Escalate issues to Institution Lead, Group Hospitality if necessary
Oversee daily operations, user department requests and troubleshoot issues with vendor (if any)
Raise PRs/ POs for the procurement of institution specific purchases in accordance with NUHS Procurement Policy
Ensure vendor is compliant with Workplace Safety regulations
Ensure institution BCP is in place with drills being planned and validated annually
Manage in-house inventory (e.g. linen) (if applicable)
Ensure fixed assets are tracked and maintained according to maintenance plan (e.g. patient trolleys, wheelchairs, food trolleys)
Ensure that contracts are executed accordingly, all KPIs are verified, with contract checklists completed and supporting documents appended, before submitting payment to Institution Lead for approval
Work with Institution lead to claim LDs for non-performance
Maintain good documentation (e.g. records of all contracts, records, reports, documentation, minutes of meetings with vendors)
Assist Institution Lead to collate required expenses during the annual budgeting exercise
Ensure budget is utilized according to planned activities
Coordinate with Finance to ensure correct billing according to contractual obligations
Lead or participate in assigned projects and tasks assigned by Institution Lead, Group Hospitality
Requirements
At least 3 years of related experience
Good team player
Strong interpersonal skills
Good writing and communication skills
Analytical, meticulous and high level of initiative
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We are looking for a dynamic and experienced Catering Services Manager to oversee and coordinate all aspects of our catering operations. The successful candidate will lead a team in delivering high-quality food and service for events, corporate functions, and daily meal catering. The manager will be responsible for client satisfaction, operational efficiency, cost control, and regulatory compliance.

• Plan, organize, and supervise the day-to-day catering operations including menu planning, event coordination, and service delivery.
• Lead, train, and manage catering staff including chefs, service crew, delivery personnel, and logistics coordinators.
• Maintain excellent customer relations by understanding client requirements and ensuring service excellence.
• Monitor food preparation, quality control, portion standards, and presentation in accordance with company and NEA/SFA standards.
• Develop and implement SOPs for catering processes including hygiene, food safety, and event execution.
• Coordinate with suppliers, vendors, and internal departments to ensure timely and cost-effective procurement and logistics.
• Manage catering budgets, pricing strategies, and inventory control to optimize profitability.
• Oversee event setups, on-site catering logistics, and post-event service reviews.
• Handle client feedback and resolve complaints professionally and efficiently.
  Ensure compliance with all relevant government regulations including food hygiene, labor laws, and safety requirements.

• Diploma/Degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Minimum 3–5 years of experience in catering management or hospitality operations.
• Strong leadership, organizational, and customer service skills.
• Proficiency in operations planning, cost control, and staff management.
• Familiarity with HACCP, NEA, and SFA food safety requirements.
• Ability to manage multiple events and clients in a fast-paced environment.
• Excellent communication and interpersonal skills.

We are looking for a versatile and well-organized catering manager to oversee our event catering services. As a catering manager, you will finalize sales contracts and ensure that catering order forms reflect customer requirements. Your duties will include planning menus, organizing venues and equipment, and hiring catering staff.

To be successful as a catering manager, you should possess extensive experience in event catering and delivering cost-effective services. Top-notch catering managers build good relationships with customers and exceed expectations.

• Determining customer requirements and proposing catering options.
• Negotiating prices and preparing meticulous catering order forms.
• Planning menus and overseeing venue, equipment, food, and service preparations.
• Hiring, training, and supervising catering staff, as well as scheduling employee shifts.
• Liaising with customers, sales staff, chefs, and specialized catering equipment providers.
• Overseeing seating arrangements, the serving of meals and beverages, and the clearing of tables.
• Monitoring the availability of catering stock and supplies and ordering replenishments.
• Tracking catering expenses and maintaining accurate records.
• Adhering to food and health industry regulations and standards.
• Researching catering trends and promoting competitive catering services.

• Accredited course in catering management, or similar.
• Bachelor's degree in hospitality and culinary arts or business management would be advantageous.
• 5-7 years of experience in catering management, or similar.
• Knowledge of electronic catering management systems, such as Better Cater and Caterease.
• Exceptional ability to deliver catering services within budget and on time.
• Experience in hiring, training, and overseeing catering staff.
• Ability to coordinate catering requirements with customers, chefs, and suppliers.
• The ability to apply industry knowledge to improve catering services.
• Advanced knowledge of best practices in catering management.
• Excellent interpersonal and communication skills.

Job Description:

• Event Planning : Coordinate and oversee the planning of catering events, including menu selection and client communication.
• Staff Management : Hire, train, and supervise catering staff, ensuring they deliver excellent customer service and adhere to health and safety regulations.
• Client Relations : maintain strong relationships with clients to understand their catering needs and preferences, providing expert advice on menu options and service styles.
• Budget Management : Prepare and manage budgets for catering events, ensuring profitability and cost-effectiveness
• Quality Control : Monitor food quality and presentation, ensuring compliance with health and safety standards and maintaining cleanliness in catering facilities.
• Inventory Management : Oversee inventory levels, order supplies as needed, and manage catering stock to ensure efficient operations.

Job Requirements:

• Education : A Master's / bachelor's degree
• Experience : A minimum of 3-5 years of experience in the same field
• Communication Skills : Excellent communication and interpersonal skills
• Food Safety Knowledge : Knowledge of food safety standards and regulations to ensure the safety and hygiene of the food served.

Job Description:

• Oversee daily catering operations including food preparation, delivery, and event coordination.
• Plan menus, manage staff schedules, and ensure food quality and hygiene standards are met.
• Handle client inquiries, quotations, and ensure timely service execution.
• Monitor costs, inventory, and improve service efficiency.

Requirements:

• Diploma or equivalent qualification in Hospitality, F&B Management, or related field.
• Minimum 3 years of experience in catering or F&B operations.
• Strong leadership, communication, and organizational skills.
• Knowledge of food safety and hygiene regulations preferred.