About the RestaurantA new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.
The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.
Job ResponsibilitiesDeliver top-notch customer service by providing a pleasant dining experience for guestsServe food in a timely and efficient mannerCollaborate with kitchen team to ensure accurate order fulfilmentPerform preparation, table set up and ensure the proper handling of all operating equipmentAssist in ensuring smooth operation of the restaurant, including opening and closing procedures, taking orders, setting tables, and cleaning the restaurantDemonstrate in-depth knowledge of the restaurant menu and products to provide excellent serviceAdhere to the compliance of sanitation and safety regulations
Job Requirements1-3 years of relevant experience preferably in Fine DiningPrior experience working in a preopening team would be advantageousPossess strong knowledge in food (relevant cuisine) and beverageComfortable with flexible work hours including shifts, split shifts, weekends, and public
By submitting your application, you consent to the collection, use, and disclosure of your personal data by Karim Group for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).
You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.
Established in 2019, Gaia Lifestyle Holdings Pte. Ltd. is a Food and Beverage (F&B) and Shared Services Company managing F&B Operations as well as providing support services to a rapidly growing Group of Companies in multiple industries comprising concert/live shows management and promotions, F&B, hospitality, and real estate management. Gaia Lifestyle Holdings Pte. Ltd. regularly measures and improves process quality, examines, and applies best industry practices, identifies new and advanced technological implementations as well as trains and develops our employees to keep them relevant.
This role is responsible for overseeing and supporting the day-to-day operations and performance of the assigned F&B brand(s) in Singapore, ensuring operational excellence, maintaining service standards, controlling costs, and aligning with the Group's objectives.
Job Responsibilities:Oversee and manage the day-to-day operations of all outlet(s) under the assigned brand(s), ensuring consistency in service, food quality, cleanliness, and brand standards.Monitor outlet performance, including sales, labour cost, food cost, and controllable expenses; analyse sales performance to optimise profitability and implement improvement measures where necessary.Conduct regular outlet visits, audits, and reviews to ensure compliance with SOPs, company policies, and regulatory requirements.Oversee and manage manpower planning, staff deployment, recruitment, training, and performance management in collaboration with Restaurant Manager(s) and HR.Work closely with Restaurant Manager(s) to ensure smooth operations, resolve operational issues, and maintain service and hygiene excellence.Support the implementation of new SOPs, systems, operational changes, and improvement initiatives.Execute sales, marketing, and promotional initiatives as directed by management and provide operational feedback on their effectiveness.Support new outlet openings, renovations, or operational projects when required.Handle operational issues, customer feedback, and incidents, escalating matters to the Head of Operations when required.Prepare and submit regular operational reports and updates to the Head of Operations.Provide hands-on operational support, including performing service duties and working flexible hours or shift schedules when required for business needs.Leverage on existing network and clientele to drive outlet traffic, partnerships, and revenue growth.Perform other ad-hoc duties as assigned under the Group.
Job Requirements:5–8 years of F&B operations experience; multi-outlet management experience is highly preferredProven track record of leading Restaurant Managers and diverse outlet teamsComprehensive knowledge of F&B operations including service standards, hygiene protocols and SOP implementationGood knowledge of cost control, including labour, food, and controllable expensesA proactive team player with a positive attitude and a commitment to professional developmentHands-on, ground-oriented, ready to work alongside operations teams whenever requiredFlexible and adaptable to varied working hours, including shifts, weekends, and public holidays to support business needsGood leadership, communication, and interpersonal skillsAbility to perform under pressure; able to manage multiple outlets and resolve operational issues effectivelyProficient in MS Office and experienced in preparing operational reports
By submitting your application, you consent to the collection, use, and disclosure of your personal data by Karim Group for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).
You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.
About the RestaurantLoca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.This position as a Service Executive will report to Supervisor / Assistant Manager / Restaurant Manager.This upcoming new restaurant is located at the central area of Singapore.
Job Responsibilities:Deliver top-notch customer service by providing a pleasant dining experience for guestsServe food in a timely and efficient mannerCollaborate with kitchen team to ensure accurate order fulfilmentPerform preparation, table set up and ensure the proper handling of all operating equipmentAssist in ensuring smooth operation of the restaurant, including opening and closing procedures, taking orders, setting tables, and cleaning the restaurantDemonstrate in-depth knowledge of the restaurant menu and products to provide excellent serviceAdhere to the compliance of sanitation and safety regulationsAny other duties as assigned
Job Requirements:1-3 years of relevant experience preferably in Fine DiningPrior experience working in a preopening team would be advantageousPossess strong knowledge in food (relevant cuisine) and beverageComfortable with flexible work hours including shifts, split shifts, weekends, and public holidays
By submitting your application, you consent to the collection, use, and disclosure of your personal data by Karim Group for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).
You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.
This position will report to the Restaurant Manager
The working location is within walking distance from Bras Basah MRT station and City Hall MRT station
Job Responsibilities:Enhance guests' dining experience by skillfully pair alcoholic beverages with foodEmploy upselling techniques to increase beverage sales and enhance guests’ satisfactionOrganize the physical placement of wine and liquor in cellars and cabinets in alignment with the beverage listSolicit and relay guests’ feedback to the management team for continuous improvement of the beverage listCollaborate with the management team to identify opportunities for upselling and stock managementEnsure the upkeep and maintenance of the wine and liquor inventory to meet guest demandsAssess product quality and build rapport with suppliers/ vendors to ensure optimum quality standardsMaximize sales opportunities through effective beverage sales strategiesDemonstrate in-depth knowledge of the beverage menu and products to provide excellent serviceSupervise team members, provide training and development plans to enhance their skills, service techniques and performanceTrain other service team members on wine knowledge and techniques of presenting, opening, decanting and servingAdhere to the compliance of sanitation and safety regulations
Job Requirements:Preferable Degree or Certificate in Wine and Spirits Education Trust (WSET)3-5 years of relevant experiencePrior experience working in a preopening team would be advantageousAbility to demonstrate a high level of knowledge of wines, liquors, and cocktailsExtensive knowledge on wines and able to provide the best recommendations for wine pairing with food to our guestsExcellent communication and interpersonal skillsDemonstrate strong leadership and motivational abilitiesComfortable with flexible work hours including shifts, split shifts, weekends, and public holidays
About the RestaurantLoca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.This position as a Commis Cook / Kitchen Assistant will report to the Sous Chef / Senior Sous Chef / Executive Chef.This upcoming new restaurant is located at the central area of Singapore.
Job Responsibilities:Assist senior chefs in the preparation of all dishes in assigned section while ensuring quality are metEnsure a clean and organized kitchen by following sanitation and safety standardsFollow standard recipes and guidelines for food presentation, production, and portioning controlsStore and label all food products properly in appropriate refrigerator and storage containers to prevent unnecessary spoilage and food wastageReceive goods, organize and practise FIFO exercise (fist in, first out), and proper storing of food suppliesMaintain high standards of sanitation, cleanliness and safety throughout all kitchen areasEnsure workstations are clean and well-maintained based on the schedule setEnsure that kitchen equipment is properly handled and maintainedAny other duties as assigned
Job Requirements:Keen to learn and possesses a positive attitude towards culinary challengesKnowledge of various cooking methods, ingredients, equipment, preparation, and proceduresPrior experience working in a pre-opening team would be advantageousWork independently and good team playerPossess good communication and interpersonal skillsPossess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays
By submitting your application, you consent to the collection, use, and disclosure of your personal data by Karim Group for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).
You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.
About the RestaurantThe Black Pearl, is our newly opened fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.This position will report to the Executive Chef/ Head Chef (Outlet).
The restaurant location is within walking distance from Bras Basah MRT station and City Hall MRT station.
Job Responsibilities:Collaborate with the Executive Chef/ Head Chef (Outlet) to create and test new menu items; experiment with recipes and techniques to enhance the menuMonitor the preparation and presentation of dishes to uphold high standards; conduct regular checks for consistency and qualityManage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reportingEstimate food consumption and requisite or purchase food ingredients accordinglyOversee inventory and maintain stock levels to minimize wasteEstablish and maintain excellent standards of food quality and production, ensuring consistency in all dishesEnforce kitchen rules and ensure adherence to standards and proceduresMaintain the highest standards of kitchen and food hygiene at all timesEnsure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless serviceGuide and train junior chef in the team; identify and address ongoing training needsConduct interviews, appraisals, and coaching sessions
Job Requirements:Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and OperationsMinimum 8 years of relevant experience preferably in Modern Chinese cuisine with experience in managing a teamPossess comprehensive knowledge of your specialty such as Wok, Dim Sum, BBQ or Chopper and general culinary functionsPrior experience working in a preopening team would be advantageousProven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company’s financial goalsAbility to show creativity and innovation in menu design, preparation, and presentationDemonstrate multitasking abilities and excellent time management skillsExhibit strong leadership qualities to effectively lead and motivate the teamWork independently and good team player.Possess good communication and interpersonal skillsPossess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays
By submitting your application, you consent to the collection, use, and disclosure of your personal data by Karim Group for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).
You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.
This position as Tea Master (Bar) will lead the execution and development of our upcoming tea concept:Casual Tea Beverages – fast-moving, approachable tea drinks including tea lattes, carbonated teas, and hot/cold tea selections.Omakase Tea Experience – curated, high-touch tea sessions for the knowledgeable tea consumers.This role ensures operational efficiency, consistent beverage quality, strong guest engagement, and team training across both formats.
Responsibilities1. Casual Tea Beverage Program (Higher Volume Operations)Develop and standardise recipes for tea lattes, sparkling/carbonated teas, and seasonal tea beverages.Ensure speed, consistency, and quality during peak service periods.Optimise workflow and station setup for efficient production.Train team member/s to execute drinks accurately with minimal wastage.Monitor beverage cost, portion control, and inventory usage.Support product innovation aligned with market trends and mass-market appeal.
2. Omakase Tea Experience (Premium Service)Design and execute curated tea omakase sessions with storytelling and guest engagement.Select teas, prepare brewing sequences, and create seasonal tasting themes.Deliver educational and memorable tea experiences tailored to informed consumers.Maintain premium service standards, presentation, and timing.Continuously refine menus, pairings, and overall concept positioning.
3. Operations & Team DevelopmentDevelop SOPs for tea preparation, brewing standards, equipment usage, and service flow.Train and coach service teams on tea knowledge, brewing techniques, and guest interaction.Manage inventory, ordering, stock rotation, and supplier coordination.Ensure compliance with food safety and hygiene standards (SFA requirements).Support revenue targets, beverage COGS control, operational KPIs
4. Any other duties as assigned
RequirementsStrong experience in tea programs, specialty beverage operations, or hospitality beverage roles.Ability to operate in both high-volume casual service and premium experiential formats.Strong training and SOP development capability.Operationally hands-on with strong cost control awareness.Good communication and guest engagement skills.
By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gyutan-Tan Pte Ltd for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.
About the RestaurantThe Black Pearl, is our newly opened fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.
The restaurant location is within walking distance from Bras Basah MRT station and City Hall MRT station.
Job ResponsibilitiesPrepare dishes in assigned section while ensuring quality and safety standards are metFollow standard recipes and guidelines for food presentation, production, and portioning controlsManage proper storage and labelling of food products to minimize spoilage and food wastageMaintain the highest standards of kitchen and food hygiene at all times
Job RequirementsAt least 3 years of relevant experience preferably in Modern Chinese cuisinePossess comprehensive knowledge of your specialty such as Wok, Steamer, Dim Sum, BBQ, Chopper or Pastry and general culinary functionsPrior experience working in a preopening team would be advantageousBe dependable and work well as part of a teamPossess good communication and interpersonal skillsPossess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays
By submitting your application, you consent to the collection, use, and disclosure of your personal data by Karim Group for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).
You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.
About the RestaurantLoca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.This position as a Assistant Restaurant Manager will report to Restaurant Manager.
Job Responsibilities:Optimize the restaurant's performance, foster a cohesive team environment, and uphold the restaurant's reputation for excellenceCoordinate daily Front of the House and Back of the House restaurant operationsConduct daily roll-call with the service team to enhance operational efficiency, uphold cleanliness standards, ensure accurate food order taking, and deliver excellent customer serviceImplement procedures to enhance efficiency contributing to a positive dining experience for guestsSupervise team members, provide training and development plans to enhance their skills, service techniques and performanceAssess product quality and build rapport with suppliers/ vendors to ensure optimum quality standardsEnsure compliance with sanitation and safety regulations by conducting timely risk assessmentsControl operational costs and devise waste reduction measures to enhance cost-efficiencyGenerate detailed reports on revenues and expenses for performance analysisInvolve in setting new budget and business planningEnsure timely and accurate payment processingWork closely with Marketing team on relevant content for social media platforms to engage with customers and increase brand awarenessAny other duties as assigned
Job Requirements:Preferable Degree or Certificate in Restaurant Management and Operations3 - 5 years of relevant experience preferably in Japanese / Western fine diningPreferably with strong communication skills and experience working with Japanese businesses, ideally possessing a deep understanding of Japanese business culture and communication stylesDemonstrate strong leadership, motivational, and interpersonal abilitiesPrior experience working in a pre-opening team would be advantageousPossess strong knowledge in food (relevant cuisine) and beveragePossess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays
By submitting your application, you consent to the collection, use, and disclosure of your personal data by Karim Group for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).
You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.
About the RestaurantLoca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.This position as a Captain / Senior Captain will report to Supervisor / Assistant Manager / Restaurant Manager.This upcoming new restaurant is located at the central area of Singapore.
Job Responsibilities:Assist the team to perform preparation, table set up and ensure proper handling of all operating equipmentDemonstrate in-depth knowledge of the restaurant menus and products to provide excellent serviceEscort guests to their table and provide recommendation and information proactivelyEnsure orders are keyed into Point-of-Sale system accurately and efficientlyManage and resolve any concerns and questions from guestsHandle reservations, enquiries and channel all telephone messages received to the relevant partyAdhere to compliance of sanitation and safety regulationsProvide guidance, and train new staff on restaurant operationsAny other duties as assigned
Job Requirements:1 - 3 years of relevant experience, preferably in Fine DiningPrior experience working in a pre-opening team would be advantageousPossess strong knowledge in food (relevant cuisine) and beverageComfortable with flexible work hours including shifts, split shifts, weekends, and public holidays
By submitting your application, you consent to the collection, use, and disclosure of your personal data by Karim Group for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).
You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.
