Total 111 customer service job vacancies in F&B / Tourism / Hospitality category in Singapore

We are seeking an experienced Training Manager to develop and deliver comprehensive training programs for our front-of-house team, which includes Restaurant Managers, Assistant Managers, Supervisors, Team Leaders, and Restaurant Crew. This role is integral to ensuring that our team provides exceptional service to guests, upholds operational standards, and creates a positive dining experience. The ideal candidate will have a strong background in restaurant operations, excellent communication skills, and a passion for mentoring and developing others.

Key Responsibilities:

• Design and implement training programs focused on service excellence, operational standards, and team leadership for all front-of-house staff.
• Conduct hands-on training sessions and workshops to enhance team members' skills in customer service, problem-solving, and operational efficiency.
• Work closely with restaurant leadership to assess training needs and continuously improve training materials and methods.
• Evaluate staff performance during and post-training to ensure they are meeting service and operational standards.
• Provide ongoing coaching and development for restaurant managers and leaders to help them cultivate a positive, service-driven team environment.
• Develop training materials, including manuals, instructional guides, and digital resources.

Qualifications:

• Minimum of 3-5 years of experience in a training or managerial role within the restaurant or hospitality industry. Prior experience training front-of-house teams is highly preferred.
• Bachelor’s degree in Hospitality Management, Business Administration, or a related field is an advantage
• Strong knowledge of restaurant service operations and customer service excellence.
• Exceptional communication and presentation skills.
• Ability to create training materials and deliver engaging training sessions.
• Proficiency in assessing staff development needs and tailoring training programs accordingly.
• Strong organizational skills with the ability to manage multiple training initiatives.

Perks & Benefits

• Allowance (travel stipends, transportation, etc.)
• Central location
• Flexible working hours
• Regular team activities
• Medical insurance
• Personal leave
• Sabbatical leave
• Personal development opportunities

我們正在尋找一位經驗豐富的培訓經理，為我們的前台團隊制定和提供全面的培訓計劃，其中包括餐廳經理、助理經理、主管、團隊領導和餐廳工作人員。這個角色對於確保我們的團隊為客人提供卓越的服務、維護營運標準並創造積極的用餐體驗至關重要。理想的候選人將擁有深厚的餐廳營運背景、出色的溝通技巧以及對指導和發展他人的熱情。

主要職責：

• 為所有前台員工設計和實施專注於卓越服務、營運標準和團隊領導的培訓計劃。
• 舉辦實踐培訓課程和研討會，以提高團隊成員在客戶服務、解決問題和營運效率方面的技能。
• 與餐廳領導層密切合作，評估培訓需求並不斷改善培訓材料和方法。
• 評估培訓期間和培訓後的員工表現，以確保他們符合服務和營運標準。
• 為餐廳經理和領導者提供持續的指導和發展，幫助他們培養積極的、服務驅動的團隊環境。
• 開發培訓材料，包括手冊、教學指南和數位資源。

資格：

• 至少 3-5 年在餐廳或酒店業擔任培訓或管理職務的經驗。有培訓前台團隊經驗者佳。
• 酒店管理、工商管理或相關領域的學士學位優先
• 對餐廳服務營運和卓越客戶服務有豐富的了解。
• 優秀的溝通和表達能力。
• 能夠創建培訓材料並提供引人入勝的培訓課程。
• 熟練評估員工發展需求並相應定制培訓計劃。
• 強大的組織能力，能夠管理多項培訓計劃。

津貼和福利

• 津貼（旅費、交通費等）
• 中心位置
• 彈性的工作時間
• 定期團隊活動
• 醫療保險
• 事假
• 休假
• 個人發展機會

• Serves as a hotel customer service agent at a hospitality property with full responsibility for duties related and adjacent to the guest service cycle for front office operations.
• Serves as the hotel representative welcoming and interacting with guests, internal and external customers, and other visitors.
• Responsible for executing all processes and policies associated with reservations, room assignments, efficient check in and out of guests, identification and entitlements verification, payment processing and guest room key provision and control.
• Posts charges and payments on guest folios and responsible for the accountability and safekeeping of any assigned change fund.
• Maintains and updates notes and logs of all activities, and reports to management discrepancies and performance outcomes.
• Exercises independent judgement to resolve guest complaints as appropriate, maintains daily logs, updates frequently asked questions, and advises supervisor or work leader of more serious and non-routine concerns for resolution.
• Performs duties normally associated with front office operations as desk clerk, telephone services, reservations, luggage storage, lost & found, accountability reports, parking assistance and security for the hotel operation.
• Maintains the general cleanliness and appearance of the lobby, breakfast area, common areas, and furniture to ensure overall guest comfort.
• Provides communication assistance in medical and fire emergencies and may serve as primary point of contact during such emergencies.

IMPORTANT NOTICE: This is an open continuous announcement until September 30, 2025. Qualified applicants will be considered and referred as vacancies become available. This announcement may close without advanced notice.

This position independently performs duties that require proficiency in special procedures and broad knowledge of service operations, such as food and beverage preparation, modified diets, computer proficiency, dishwashing, dry and refrigerated storage, and safety and sanitation.

Major duties and responsibilities include (but are not limited to):

• Sets up and breaks down assigned station with the correct supplies and food items;
• Portions food items into standard serving sizes using the proper utensils and specified dishware;
• Decides what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for;
• Provides patients with basic information about modified diets and the nutrition services that are available;
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu;
• Follows directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques;
• Delivers meal trays to the patients' bedsides; reporting the patients' comments and complaints to the supervisor or dietitian;
• Provides assistance to cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use by cooks;
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts along with individual and bulk nourishments and supplement foods and beverages for patients;
• Makes final check of diet trays assembled by lower grade workers for completeness, correct food temperatures;
• Works in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line;
• Performs heavy-duty cleaning tasks throughout the food service and related areas;
• Performing other duties as assigned.

Work Schedule: Rotating Schedules 6:00am - 2:30pm and 10:30a.m. - 7:00pm, including weekends and holidays.
Position Description Title/PD#: Food Service Worker/99836-S
Relocation/Recruitment Incentives: Not authorized
Critical Skills Incentive (CSI): Not approved
Pay: Competitive salary and regular salary increases When setting pay, a higher step rate of the appropriate grade may be determined after consideration of existing pay, higher or unique qualifications, or special needs of the VA (Above Minimum Rate of the Grade).
Paid Time Off: 37-50 days of annual paid time offer per year (13-26 days of annual leave, 13 days of sick leave, 11 paid Federal holidays per year) Selected applicants may qualify for credit toward annual leave accrual, based on prior [work experience] or military service experience.
Parental Leave: After 12 months of employment, up to 12 weeks of paid parental leave in connection with the birth, adoption, or foster care placement of a child.
Child Care Subsidy: After 60 days of employment, full time employees with a total family income below $144,000 may be eligible for a childcare subsidy up to 25% of total eligible childcare costs for eligible children up to the monthly maximum of $416.66.
Retirement: Traditional federal pension (5 years vesting) and federal 401K with up to 5% in contributions by VA.
Insurance: Federal health/vision/dental/term life/long-term care (many federal insurance programs can be carried into retirement).
Remote: This is not a remote position
Telework: Not available
Virtual: This is not a virtual position
Financial Disclosure Report: Not required

Physical Requirements: Wage Grade 4 Food Service Workers perform work requiring light to moderate physical effort. They may be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.

WORKING CONDITIONS: Work is normally performed indoors with adequate heat, light, and ventilation. Some work may be performed outdoors where there may be exposed to varying degrees of heat and cold as well as inclement weather. PPE may be required in some circumstance as exposure to possible contagious diseases, blood and bloody secretion are inherent to this position. Care is required to avoid serious injuries (i.e., broken bones) when working on ladders, or when using 30-100-pound power equipment or handling hazardous materials.

IMPORTANT NOTICE: This is an open continuous announcement until September 30, 2025. Qualified applicants will be considered and referred as vacancies become available. This announcement may close without advanced notice.

This position independently performs duties that require proficiency in special procedures and broad knowledge of service operations, such as food and beverage preparation, modified diets, computer proficiency, dishwashing, dry and refrigerated storage, and safety and sanitation.

Major duties and responsibilities include (but are not limited to):

• Sets up and breaks down assigned station with the correct supplies and food items;
• Portions food items into standard serving sizes using the proper utensils and specified dishware;
• Decides what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for;
• Provides patients with basic information about modified diets and the nutrition services that are available;
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu;
• Follows directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques;
• Delivers meal trays to the patients' bedsides; reporting the patients' comments and complaints to the supervisor or dietitian;
• Provides assistance to cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use by cooks;
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts along with individual and bulk nourishments and supplement foods and beverages for patients;
• Makes final check of diet trays assembled by lower grade workers for completeness, correct food temperatures;
• Works in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line;
• Performs heavy-duty cleaning tasks throughout the food service and related areas;
• Performing other duties as assigned.

Work Schedule: Full time or Part time; Work schedule will be determined upon selection.
Position Description Title/PD#: Food Service Worker/PD99921-S
Relocation/Recruitment Incentives: Not authorized
Critical Skills Incentive (CSI): Not approved
Pay: Competitive salary and regular salary increases When setting pay, a higher step rate of the appropriate grade may be determined after consideration of existing pay, higher or unique qualifications, or special needs of the VA (Above Minimum Rate of the Grade).
Paid Time Off: 37-50 days of annual paid time offer per year (13-26 days of annual leave, 13 days of sick leave, 11 paid Federal holidays per year) Selected applicants may qualify for credit toward annual leave accrual, based on prior [work experience] or military service experience.
Parental Leave: After 12 months of employment, up to 12 weeks of paid parental leave in connection with the birth, adoption, or foster care placement of a child.
Child Care Subsidy: After 60 days of employment, full time employees with a total family income below $144,000 may be eligible for a childcare subsidy up to 25% of total eligible childcare costs for eligible children up to the monthly maximum of $416.66.
Retirement: Traditional federal pension (5 years vesting) and federal 401K with up to 5% in contributions by VA.
Insurance: Federal health/vision/dental/term life/long-term care (many federal insurance programs can be carried into retirement).
Remote: This is not a remote position
Telework: Not available
Virtual: This is not a virtual position
Financial Disclosure Report: Not required

Physical Requirements: Wage Grade 4 Food Service Workers perform work requiring light to moderate physical effort. They may be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.

WORKING CONDITIONS: Work is normally performed indoors with adequate heat, light, and ventilation. Some work may be performed outdoors where there may be exposed to varying degrees of heat and cold as well as inclement weather. PPE may be required in some circumstance as exposure to possible contagious diseases, blood and bloody secretion are inherent to this position. Care is required to avoid serious injuries (i.e., broken bones) when working on ladders, or when using 30-100-pound power equipment or handling hazardous materials.

• Performs a variety of routine manual tasks in a kitchen or dining area following established procedures.
• Sets up glasses, silverware, dishes, trays, napkins, condiments, and cold menu items such as salads, desserts, bread, and cold beverages on a serving line or tables. Removes dishes and trays from tables after meals. Washes tables and counters.
• Prepares food by sorting, washing, peeling, and cutting fresh fruit and vegetables. Operates, break downs, and cleans all equipment assigned to the area for food preparation.
• Loads and operate dishwashers. Stores cleaned dishes, glasses and silverware. Vacuums and shampoos carpets; sweeps and mops kitchen floors. Cleans windows and washes walls. Cleans and sanitizes trashcans; disposes of trash.
• Performs other duties as assigned.

The successful candidate will:

• Perform duties as such short order grill cook and/or assist the cook in the preparation of lunch or dinner meals.
• Perform a limited variety of tasks, such as grilling foods to order, i.e., hamburgers, pancakes, bacon, eggs, etc.
• Select food items to be services and ensure their freshness. Take direct customer orders or ticket orders from waitresses ensuring items are cooked to order, served using authorized portion controls and temperature and turning to avoid burning.
• Assist/or prepare simple items such as sandwiches, soups, salads. Measure and weighs ingredients according to simple recipes or as directed.
• Place cooked food on serving dishes, steam or food carts.
• Ensure group orders are served simultaneously.
• Keep grills, stoves, refrigerators and working areas in a neat and clean manner in accordance with safety and sanitation regulations.
• Notify supervisors of items needed in order to maintain stock.
• May be required to assist in taking inventory.
• May be required to collect money, operate a cash register and prepare necessary documentation for cash fund accountability.
• May be required to occasionally perform other duties within the facility.

• Set up and maintain beverage line during meals to include coffee, soda, juice, milk, and ice cream dispensers.
• Serve food in cafeteria and replenish food in self service areas.
• Set in place grab and go merchandise to include soda, juice, milk, chips, fruit, salads, ice cream novelties, and sandwiches.
• Manually or using mechanical equipment, wash heavy pots and pans, dishes, trays, and service ware from the kitchen, dining room, catering functions and patient care units.
• Disassemble trays returned from dining area and dispose of waste in accordance with established safety and sanitation procedures.
• Serve as a cashier, operating the Point-of-Sale cash register system, collecting cash from customers, making exact change, and safeguarding cash according to established procedures.
• Portion and garnish desserts using portion control principles and maintains dessert bar serving area.
• Clean and sanitize dish room and pot and pan areas to include countertops, dishwashing machine, dish racks, tray return, scrapping sinks floors, and pot and pan machine.

Wage Grade 3 Food Service Workers perform tasks with several steps or a sequence of tasks that requires attention to work operations. They follow set procedures in accomplishing repetitive assignments and follow an established sequence of work. Wage grade 3 workers can do all the duties of a lower grade worker. They can work in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving.
Position Description Title/PD#: Food Service Worker/PD99920S and PD99920A
Work Schedule: 3:00 PM - 7:00 PM
Major Duties:

• Set up assigned station with the correct supplies and food items
• Serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates
• Break down and clean the station when assigned
• Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary
• Return soiled trays and dishes to the dish room
• Deliver meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian
• Prepare beverages according to the number of servings required
• Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities
• Sort, wash, peel and cut cold foods using knives or other equipment
• Provide assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes
• Prepare uncooked food items, such as sandwich spread and salad dressings

- Set up assigned station with the correct supplies and food items
- Serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates
- Break down and clean the station when assigned
- Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary
- Return soiled trays and dishes to the dish room
- Deliver meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian
- Prepare beverages according to the number of servings required
- Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities
- Sort, wash, peel and cut cold foods using knives or other equipment
- Provide assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes
- Prepare uncooked food items, such as sandwich spread and salad dressings
- Operate and break down and clean all equipment assigned to food service and related areas
- Portion food items into standard serving sizes using the proper utensils and specified dishware
- Prepare boxed/to go meals
- Select and place correct items on patient trays
- Read and interpret a regular or modified menu, individual diet cards, tray tickets or patient selections
- Identify obvious discrepancies between the prescribed diets and the food items designated by the menu
- Decide what food items to serve for the most common diets
- Perform heavy-duty cleaning tasks throughout the food service and related areas
- Separate food waste, trash/recyclables from dishes, glasses and silverware
- Unload food/tray delivery carts
- Store sanitized dishes, glasses and silverware
- Scrape, soak, scour, and scrub cookware and utensils
- Move garbage cans when collecting and transferring trash from the work area to the disposal area
- Other duties as assigned to meet the needs of the Medical Center

Work Schedule: Full-Time; 05:30 AM-2:00 PM

Position Description Title/PD#: Food Service Worker/PD99920S

Physical Requirements: Wage Grade 3 Food Service Workers perform work requiring light to moderate physical effort. They may be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. May be required to work on ladders and use powered cleaning equipment. They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others. The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well-lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units.

As a Food & Beverage Service Ambassador in one of the hotel's food & beverage outlets, you will be responsible for the following:

Responsibilities

• Handle food and beverage orders and serving guests.
• Provide great service to all guests.
• Anticipate guests' needs and have a keen eye to details.
• Assist preparation and setting up restaurant for food service, maintain tables, clear and reset tables.
• Ensure all available amenities and utensils are properly stocked and "ready" prior to service.
• Answering guests' enquiries.
• To perform other related duties as required by the outlet manager.

Requirements

• GCE O / N level or NITEC Certification of any discipline and/or WSQ certification
• Good interpersonal and customer services skills.
• Willing to work on rotating shifts, weekends and public holidays.
• Previous Food & Beverage experience in a similar environment will be an added advantage but not necessary
• Customer oriented with a pleasant disposition.

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.

We regret that only shortlisted applicants will be notified.