1,389 Restaurant jobs in Singapore

• full service duties (including bar, teppan, cashier, & hosting) and ensuring smooth operations at the restaurant
• ensuring maximum customer satisfaction
• working with kitchen-in-charge to ensure smooth, uninterrupted operations
• ordering of items for restaurant use, inventory management
• cashier duties & petty cash management
• implementing promotions and training staff with new promotions
• rostering of service staff to ensure smooth operations

• at least 2 years of experience in f&b
• worked in at least 2 f&b places before
• jovial attitude and can-do spirit
• hands-on leader

• Lead or support daily operations including team deployment, shift briefings, and closing reports
• Ensure service excellence, handle guest feedback, and maintain brand standards
• Manage stock levels, vendor orders, and cost control
• Uphold hygiene, safety, and compliance protocols in line with NEA and company SOPs
• Motivate and guide the service crew toward continuous improvement

• Prior experience in restaurant or F&B leadership preferred
• Familiar with POS systems, inventory checks, and service recovery procedures
• Able to manage teams, schedule shifts, and handle high-volume environments

• Knowledge: Familiar with F&B operations, guest service standards, basic inventory management
• Skills: Leadership, communication, scheduling, team motivation, problem-solving
• Attitude: Proactive, responsible, guest-oriented, adaptable, integrity-driven, people-oriented

Are you passionate about hospitality and creating soulful experiences through food and service?

Join a brand that champions excellence, values people development, and believes in building heartfelt connections with every guest.

As a Restaurant Manager or Assistant Restaurant Manager, you will be instrumental in ensuring seamless front-of-house operations while making every moment memorable for our guests. If this sounds like you—read on and apply

Key Responsibilities:

• Lead or support daily operations including team deployment, shift briefings, and closing reports
• Ensure service excellence, handle guest feedback, and maintain brand standards
• Manage stock levels, vendor orders, and cost control
• Uphold hygiene, safety, and compliance protocols in line with NEA and company SOPs
• Motivate and guide the service crew toward continuous improvement

What We're Looking For:

• Prior experience in restaurant or F&B leadership preferred
• Familiar with POS systems, inventory checks, and service recovery procedures
• Able to manage teams, schedule shifts, and handle high-volume environments

What You'll Bring:

• Knowledge: Familiar with F&B operations, guest service standards, basic inventory management
• Skills: Leadership, communication, scheduling, team motivation, problem-solving
• Attitude: Proactive, responsible, guest-oriented, adaptable, integrity-driven, people-oriented

Salary Range: SGD 2,400 – 4,000 (commensurate with experience)

Employment Type: Full-Time

• full service duties (including bar, teppan, cashier, & hosting) and ensuring smooth operations at the restaurant
• ensuring maximum customer satisfaction
• working with kitchen-in-charge to ensure smooth, uninterrupted operations
• ordering of items for restaurant use, inventory management
• cashier duties & petty cash management
• implementing promotions and training staff with new promotions
• rostering of service staff to ensure smooth operations

• at least 2 years of experience in f&b
• worked in at least 2 f&b places before
• jovial attitude and can-do spirit
• hands-on leader

The incumbent is responsible to assist and support the restaurant manager in managing and coordinating all operational activities of the restaurant to achieve or exceed financial goals (revenue targets and profitability for the outlet). Ensure guests' and associates' satisfaction by maintaining high service standards established by the hotel.

Roles & Responsibilities:

• Review logbook daily and prepare reports on special incidents and complaints.
• Assist to oversee the administration of weekly duty rosters.
• Ensure that restaurant operation equipment is in good condition at all times.
• Ensure that the outlet is fully equipped with the necessary supplies at all times.
• Maintain good communication with the kitchen operations team.
• Oversee the reservation system to maximize the outlet’s seating capacity.
• Coordinate with the Chef & F&B department heads on menus and promotions.
• Prepare action plans for promotions, and follow-up to ensure the plans are followed.
• Prepare capital expenditures for the restaurant operation.
• Conduct market surveys and competitor analysis.
• Submit monthly forecasts.
• Submit training reports.
• Compile & Record accurate operating equipment inventories.
• Check details of purchase requisitions before approving them.
• Report deficiencies or breakage of operational equipment.
• Monitor slow-moving items and ensures that the Chef is aware of them.
• Monitor proper utilization of supplies.
• Ensure that staff levels are scheduled accordingly.
• Carry out a daily briefing before each operation.
• Ensure hygiene and cleanliness in the restaurant at all times.
• Appraise staff on their work performance annually.
• Delegate specific duties and responsibilities to subordinates.
• Encourage and constantly make an effort to keep staff morale high.
• Recognize and give incentives to deserving staff.
• Arrange staff overtime and compensation.
• Maintain and enhance staff grooming and personal hygiene.
• Give full and active support to the hotel’s environmental management efforts.

Requirements:

• Candidate must possess at least a Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, or equivalent.
• At least 3 Year(s) of working experience in the related field is required for this position.
• Willing to work on split shifts, rotating shifts, weekends, and public holidays.
• Bilingual in English and Mandarin to liaise with Mandarin-speaking guests/associates.

Additional Information:

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 10 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

*Terms & Conditions Apply.

PARKROYAL COLLECTION Marina Bay, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted applicants will be notified.Roles & Responsibilities:

• Review logbook daily and prepare reports on special incidents and complaints.
• Assist to oversee administration of weekly duty rosters and control staffs leave.
• Ensure that restaurant operation equipment in good condition at all times.
• Ensure that outlet is fully equipped with the necessary supplies at all times.
• Maintain good communication with the kitchen operations team.
• Oversee reservation system to maximize the outlet’s seating capacity.
• Coordinate with the Chef & F&B department heads on menus and promotions.
• Prepare action plans for promotions, and follow-up to ensure the plans are followed.
• Prepare capital expenditures for the restaurant operation.
• Conduct market surveys and competitor analysis.
• Submit monthly forecasts.
• Submit training reports.
• Compile & Record accurate operating equipment inventories.
• Check details of purchase requisitions before approving them.
• Report deficiencies or breakage of operational equipment.
• Monitor slow-moving items and ensures that the Chef is aware of them.
• Monitor proper utilization of supplies.
• Ensure that staff levels are scheduled accordingly.
• Carry out a daily briefing before each operation.
• Ensure hygiene and cleanliness in the restaurant at all times.
• Appraise staff on their work performance annually.
• Delegate specific duties and responsibilities to subordinates.
• Encourage and constantly make an effort to keep staff morale high.
• Recognize and give incentives to deserving staff.
• Arrange staff overtime and compensation.
• Maintain and enhance staff grooming and personal hygiene.
• Give full and active support to the hotel’s environmental management efforts.

Requirements:

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent.
• At least 3 Year(s) of working experience in the related field is required for this position.
• Willing to work on split shifts, rotating shifts, weekends and public holidays.
• Preferably a Manager specialized in Food/Beverage/Restaurant Service or equivalent.
• Bilingual in English and Mandarin to liaise with Mandarin speaking guests/associates.

Interested applicants are invited to send your updated resume or via Apply Now . We regret that only shortlisted applicants will be notified.

Responsibilities:

• Manage daily restaurant operations to ensure smooth running of operations
• Coordinate and supervise all aspects of service, ensuring all customers have a positive experience
• Monitor food and beverage quality, ensuring they meet our high standards
• Maintain inventory, order supplies, and manage budgetary and financial operations
• Resolve customer complaints and feedback with professionalism and efficiency
• Lead, train, and motivate a team of the restaurant employees
• Handle customer complaints, inquiries, and feedback professionally
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar role within a high-volume or upscale restaurant environment
• Strong leadership, organizational, and problem-solving skills.
• Ability to manage multiple tasks in a fast-paced environment
• Able to work split shifts, weekends and public holidays
• Excellent communication and customer service skills

Whatsapp 91834574 for more information

Are you passionate about hospitality and creating soulful experiences through food and service?

Join a brand that champions excellence, values people development, and believes in building heartfelt connections with every guest.

As a Restaurant Manager or Assistant Restaurant Manager , you will be instrumental in ensuring seamless front-of-house operations while making every moment memorable for our guests. If this sounds like you—read on and apply!

Key Responsibilities:

• Lead or support daily operations including team deployment, shift briefings, and closing reports
• Ensure service excellence, handle guest feedback, and maintain brand standards
• Manage stock levels, vendor orders, and cost control
• Uphold hygiene, safety, and compliance protocols in line with NEA and company SOPs
• Motivate and guide the service crew toward continuous improvement

What We’re Looking For:

• Prior experience in restaurant or F&B leadership preferred
• Familiar with POS systems, inventory checks, and service recovery procedures
• Able to manage teams, schedule shifts, and handle high-volume environments

What You’ll Bring:

• Knowledge : Familiar with F&B operations, guest service standards, basic inventory management
• Skills : Leadership, communication, scheduling, team motivation, problem-solving
• Attitude : Proactive, responsible, guest-oriented, adaptable, integrity-driven, people-oriented

Salary Range: SGD 2,400 – 4,000 (commensurate with experience)

Employment Type: Full-Time

Responsibilities:

• Manage daily restaurant operations to ensure smooth running of operations
• Coordinate and supervise all aspects of service, ensuring all customers have a positive experience
• Monitor food and beverage quality, ensuring they meet our high standards
• Maintain inventory, order supplies, and manage budgetary and financial operations
• Resolve customer complaints and feedback with professionalism and efficiency
• Lead, train, and motivate a team of the restaurant employees
• Handle customer complaints, inquiries, and feedback professionally
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar role within a high-volume or upscale restaurant environment
• Strong leadership, organizational, and problem-solving skills.
• Ability to manage multiple tasks in a fast-paced environment
• Able to work split shifts, weekends and public holidays
• Excellent communication and customer service skills

Whatsapp 91834574 for more information

Responsibilities:

• Oversee the day-to-day operations of the restaurant
• Provide a high quality of service and deliver an excellent dining experience to all the guests
• Anticipate guest's needs, do follow up. When guests complete courses, remove cutleries & dishes. Present menu for desserts & upsell. Present check at the end of the meal.
• Respond to customer complaints professionally and provide service recovery
• Ensures tables are cleaned and re-set at the conclusion of each course
• Gather feedback to improve the customer’s experience
• Any other duties assigned by the management from time to time

Requirements:

• At least 1 year of management experience in the F&B industry
• Excellent communication skills and public relations
• Possess strong leadership and ability to manage service staff