Total 395 Director/C-Level F&B / Tourism / Hospitality job vacancies

職責：

• 領導和管理烹飪團隊，提供高品質的餐飲服務。
• 規劃和執行菜單選擇，確保創造力和多樣性。
• 監督食物準備，確保符合健康和安全標準。
• 與客戶合作，了解他們的偏好並相應地定制產品。
• 維護庫存、管理食品成本並優化廚房營運。

資格：

• 擁有在餐飲業擔任主廚或類似領導角色的豐富經驗。
• 較強的領導能力和團隊管理能力。
• 具有與廚房工作人員和客戶聯絡的出色溝通技巧。
• 菜單規劃的創意和創新方法。
• 了解食品安全法規。
• 能夠在快節奏的環境中工作。

立即申請並成為我們充滿活力的烹飪團隊的一員！

津貼和福利

• 員工股權
• 附近的公共交通
• 休閒著裝要求
• 免費小吃/歡樂時光
• 定期團隊活動
• 公司旅行
• 開放文化

You will be the Food & Beverage leadership expert, driving the Food & Beverage team in all aspects, from business planning and organizing to operations and administration. You will be responsible for achieving the highest customer satisfaction, brand and quality standards, as well as bringing creativity and variety to our food & beverage offering. Further you will manage the financial aspects of the department to achieve the budgeted revenues, profit and food & beverage costs whilst maintaining food and beverage quality. You will maintain the team member performance and development at the superior level – grooming ‘good’ to ‘great’ and achieve the targeted team member satisfaction. FInally you woul work closely with the sales & catering, marketing and banquet teams to maximize the business results.

Job Responsibilities:

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Able to cook vietnamese cuisine, snackes, spring roll, etc.

Job Requirements:

• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

Responsibilities:

• Lead and oversee all operational aspects of hotel & facility operations.
• Develop and implement strategies to optimize operational efficiency and customer satisfaction.
• Manage a team of operations staff and provide guidance and support.
• Ensure smooth and efficient facility operations, maintenance, and security.
• Collaborate with internal departments and external stakeholders to ensure seamless operations.
• Monitor and analyze key performance indicators to identify areas for improvement.
• Develop and maintain strong relationships with customers, vendors, and suppliers.
• Ensure compliance with safety regulations and industry standards.

Requirements:

• Degree or Diploma in Business Administration or equivalent.
• At least 6 - 8 years of operational experience from hospitality industry.

Interested candidates who wish to apply for the advertised position, please click on the APPLY button below to send in your resume or send to gs1@talenttradersg.com.

EA License No: 13C6305

Reg. No.: R24120209

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Shangri-La Rasa Sentosa, Singapore

We are looking for an Assistant Director of Food & Beverage to join our team!

As an Assistant Director of Food & Beverage, we rely on you to:

• Support the Director of Food & Beverage to improve the profitability of every outlet
• Optimise the profitability of every outlet
• Analyse market trends and make suggestions based on latest market and industry trends
• Assist in maintaining a high standard of service
• Take responsibility for the branding, revenue and management of Food & Beverage colleagues in partnership with the Director of Food & Beverage
• To be accountable for Food & Beverage-related contracts, inclusive of but not limited to outlets and suppliers
• Lead the Food & Beverage team to provide the highest standard of service

We are looking for someone who:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Enjoys presenting to the senior management team
• Must have experience working in either a restaurant or a hotel environment
• Leads by example
• A friendly, helpful and trustworthy leader
• Creative with an eye for detail
• Displays curiosity and takes time to learn and understand new culinary trends
• Upholds professional values, ethics and integrity at all times
• Thinks out of the box
• Willing to work shifts

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

Job Summary

The Director of Revenue Management is responsible for overseeing the overall property revenue aspect of the hotel. The individual is in efforts to maximise transient and group, food & beverage and catering revenue and ensures clean booking windows for guests, recommends pricing and oversees the inventory management system and reporting of forecasting reports to the higher management. As a member of the Guidance Team, the individual provides the leadership, vision and strategic direction in continuous improvement of operation standards to ensure that the internal control is in place and the Hotel deliver stellar level of service to all guests and achieve long-term financial performance for the Owner and the Hotel.

The Role

Revenue Management

• Develop and implement effective plans on total hotel revenue management
• Develop and manage hotel budget forecast for the current and future years.
• Ensure that all hotels strategies conform to Brand Philosophies and company future goals
• Ability to prioritize and organize multiple work assignments and delegate responsibility effectively
• Ability to translate business needs into what needs to be done; ensures that all work is completed effectively; monitors the progress of work against schedules and budgets; maintains high performance standards
• Accurately prepares/participates in the daily, weekly, monthly/annual forecasting process for the hotel
• Proactively manages inventory for the hotel to maximize rooms revenue using the appropriate systems
• Actively participates in the preparation of the total rooms, food & beverage and catering budget
• Proactively communicates restrictions and strategy to the hotel through documentation and meetings
• Evaluates monthly transient and group production for the hotel
• Continually analyzes transient and group booking patterns through our revenue management software and recognizes trends and their relevance to one another
• Prepares month-end critiques and reports, discuss results and initiate revenue performance suggestions
• Facilitates discussion on trends, market growth, and selling initiatives
• Initiates forecast and long-range meetings with key hotel leaders
• Develops 3-month, 6-month, 12-month strategic action plans for the management of the transient and group, food & beverage and catering revenues
• Evaluates Market Share reports from multiple hotels to understand trends and opportunities
• Prepare sales strategy meeting agenda, supporting documentation for revenue meetings - including data and recommendations
• Effectively uses the reservation system and demand forecasting systems to determine/implement/control accurate selling strategies
• Effectively evaluates market demand for the hotel by utilizing turndown, property diagnostics and market share reports
• Communicates anticipated business demands daily with the hotel
• Regularly checks GDS systems for hotel positioning, information accuracy and competitor positioning for the hotel
• Optimize distribution channels

Manage Team

• Manage the human resources in the department to attract and retain employees
• Review talent capability and develop high potential employees for the department
• Identify training needs of the division and implement a training plan in conjunction with the department heads to close gaps
• Support and actively participate in the planning and execution of the hotel's overall staff development and retention efforts

Talent Profile

• Minimum Diploma in Business Management or equivalent with Revenue management specialization
• 2-3 years' experience in similar role and luxury hotels/resort capacity
• Yield management system
• Financial Management
• Computing Skills (e.g. Microsoft, OPERA Cloud)
• Knowledge of hotel revenue management concepts, processes and strategies

Job Posting: Assistant Managing Director

The Role:The Assistant Managing Director will work closely with the Managing Director to develop strategic plans, oversee operations, and ensure the company's financial and operational goals are met.

Key Responsibilities:

• Assist the Managing Director in strategic planning and execution.
• Help manage daily business operations and lead cross-functional teams.
• Participate in financial planning, budget management, and performance analysis.
• Contribute to business development initiatives and customer relationship management.
• Ensure company policies and procedures are followed by all departments.

Qualifications:

• Bachelor’s or Master’s degree in Business Administration or relevant field.
• Over 10 years of experience in a leadership role, preferably within the F&B industry.
• Strong understanding of business operations, financial management, and strategic planning.
• Excellent communication, leadership, and problem-solving skills.
• In-depth knowledge of Sichuan cuisine and the food service market.

We Offer:

• A leadership role in an innovative company.
• Competitive salary with bonus potential.
• Opportunities for professional growth and advancement.

Position: Managing Director

The Role:We are seeking a seasoned Managing Director with a profound understanding of Chinese cuisine and more than 10 years of management experience in the food business. The ideal candidate will be someone who has an intimate knowledge of Sichuan flavors and is capable of elevating our brand to new heights.

Key Responsibilities:

• Lead the company's strategic planning and execution to drive business growth and profitability.
• Oversee daily operations, ensuring top-notch quality and customer service.
• Cultivate a deep understanding of Sichuan cuisine to innovate and expand our menu offerings.
• Manage and mentor a diverse team, fostering an environment of excellence and respect.
• Develop business plans that align with the company’s vision and market trends.
• Build and maintain relationships with suppliers, stakeholders, and the community.
  Industry Expertise: Candidates must possess in-depth knowledge of Chinese cuisine, particularly Sichuan flavors and a keen understanding of the food service market.

Strategic Leadership:

• Develop comprehensive strategies for new market penetration and business growth.
• Spearhead innovative campaigns to expand brand presence both locally and internationally.

Operational Management:

• Optimize operations for efficiency without compromising on quality.
• Implement effective cost-control measures to enhance profitability.

Culinary Innovation:

• Lead menu development, ensuring offerings remain authentic yet innovative.
• Collaborate with chefs to highlight traditional Sichuan dishes and desserts.

Team Development:

• Cultivate a high-performing management team, providing direction and support.
• Encourage ongoing training and development to enhance service standards.

Financial Acumen:

• Manage financial planning, including budgeting, forecasting, and P&L analysis.
• Drive financial results, focusing on revenue growth and maintaining healthy margins.

Stakeholder Relations:

• Engage with investors, partners, and the community to build robust business relationships.
• Represent the company at industry events and in the media.

Requirements:

• At least 10 years of senior leadership experience in the F&B industry.
• Proficient in English and Mandarin to cater to diverse clientele and business partners.

Rewards:

• A competitive executive compensation package, including equity options.
• Opportunity to join a company at a pivotal growth point.
• Autonomy to shape the brand and influence its market position.

Are you a culinary wizard with a flair for flavor? Do you thrive in a fast-paced kitchen environment?

Position: Cook Location: 16 Duxton Road

Salary: Competitive, based on experience

Responsibilities:

• Prepare delicious and visually appealing dishes according to menu specifications
• Execute cooking techniques with precision and creativity
• Ensure adherence to all food safety and sanitation standards
• Collaborate with kitchen team to maintain smooth workflow
• Assist with inventory management and ordering supplies as needed
• Contribute innovative ideas to enhance menu offerings

Requirements:

• Proven experience as a cook in a restaurant or similar setting
• Strong knowledge of culinary techniques and ingredients
• Ability to work efficiently under pressure in a fast-paced environment
• Excellent communication and teamwork skills
• Flexibility to work evenings, weekends, and holidays as required
• Culinary degree or certification is a plus

Why Join Us:

• Opportunity to showcase your culinary talents and creativity
• Competitive compensation and benefits package
• Supportive and collaborative work environment
• Room for growth and advancement within the company
• Be part of a passionate team dedicated to delivering exceptional dining experiences

Ready to embark on a culinary journey with us? Apply now and let your passion for cooking shine! Send your resume and cover letter to Kelvin.ngcj@gmail.com

JOB SUMMARY

Oversees the functions of Event Management, including the departments of Event Planning, Event Sales and Event Services. Position ensures implementation of the brand service strategy and brand initiatives. Ensures the team meets the brand’s target customer needs, ensures employee satisfaction, focuses on growing event revenues and maximizes the financial performance of the department.

CORE WORK ACTIVITIES

Managing Event Management Operations and Budgets

• Researches and analyzes new products, pricing and services of competition.
• Works with direct reports to review scheduled events and troubleshoot potential challenges/conflicts.
• Ensures the property is apprised of all groups that will impact property operations.
• Works with culinary team to ensure compliance with food handling and sanitation standards.
• Oversees Event Operations including Events Sales and Event Services.
• Oversees event planning team (BEO/Resume writers).
• Ensures meeting space and corresponding heart of the house areas are cleaned and maintained.
• Ensures furniture and equipment is maintained and inventory levels are kept in accordance to corporate guidelines.
• Leads the execution of brand service initiatives in event management areas.
• Develops an Event Management strategy that is aligned with the brand’s business strategy and leads its execution.

Leading Event Management Teams

• Sets expectations and holds event management leadership team accountable for desired service behaviors related to product and service delivery.
• Communicates a clear and consistent message regarding departmental goals to produce desired results.
• Identifies key drivers of business success and keeps team focused on the critical few to achieve results.
• Ensures integration of departmental goals in game plans.
• Ensures brand and regional business initiatives are implemented and communicates follow-up actions to team as necessary.

Managing Profitability

• Encourages calculated risk-taking to generate incremental revenue and deliver excellent guest service.
• Works directly with major groups when high profile and financial impact will be significant (limited instances).
• Develops working relationships with outside vendors and establishes prices and service agreements to enhance the event experience and to increase additional revenue opportunities for the property.

Ensuring Exceptional Customer Service

• Creates an atmosphere in all event management operations areas that meets or exceeds guest expectations.
• Consult with customers in order to determine objectives and requirements for events such as meetings, conferences, and conventions.
• Reviews and responds to results of Event Satisfaction Survey.

Conducting Human Resources Activities

• Works with Human Resources to ensure compliance with all applicable laws and regulations.
• Reviews property specific event operations annually and makes appropriate adjustments.
• Reviews staffing levels to ensure that guest service and operational needs are met.
• Communicates and ensures departmental and property emergency procedures are executed when necessary.
• Ensures that regular, ongoing communication is happening in all areas of event operations (e.g., BEO meetings, pre-event briefings, staff meetings, food and beverage team, culinary team).

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Job Title: Operations Director – Specialty Dining Brand

Location: Singapore

Reports to: CEO and COO

Direct Reports: 4

Company Overview:

A leading culinary establishment in Singapore, known for its commitment to quality and excellence in cuisine, is seeking a highly skilled Operations Director to oversee one of its pivotal specialty dining brands. This role is central to enhancing operational efficiencies, driving brand growth, and ensuring excellence in service delivery.

Job Summary:

The Operations Director will spearhead the operational strategy, management, and execution for the specialty dining brand. This role is critical in enhancing operational efficiencies, driving brand growth, and ensuring excellence across all aspects of the brand's operations. The successful candidate will work directly under the guidance of the CEO and COO and will be responsible for leading a team of four direct reports.

Key Responsibilities:

Develop and implement operational strategies that align with the overall objectives of the culinary establishment.

Oversee daily operations across all outlets to ensure seamless, high-quality service delivery.

Lead and mentor a team comprising of senior managers responsible for different operational facets including customer service, kitchen management, and supply chain logistics.

Collaborate with the culinary and marketing teams to innovate menu offerings and marketing strategies that resonate with target audiences.

Maintain rigorous standards of food safety and compliance with health and safety regulations.

Manage P&L responsibilities for the brand, including budgeting, forecasting, and financial reporting.

Foster strong vendor relationships to ensure the quality of supplies and negotiate cost-effective contracts.

Regularly assess and optimize operational processes and systems to increase efficiency and reduce costs.

Serve as the primary brand ambassador, upholding and enhancing the brand’s reputation in all interactions.

Coordinate with the human resources department to ensure optimal staffing levels and assist in high-level hiring and training initiatives.

Address operational challenges with strategic solutions to enhance customer satisfaction and business outcomes.

Qualifications:

Bachelor’s degree in Business Administration, Hospitality Management, or related field; Master’s degree preferred.

At least 10 years of operational management experience, with a minimum of 5 years in a senior management role within the F&B industry.

Proven track record of successful operational oversight in a multi-unit restaurant or hospitality business.

Strong leadership skills with the ability to inspire and motivate a high-performing team.

Excellent financial acumen with experience in budget management and financial planning.

Deep understanding of the F&B market dynamics and customer preferences in Singapore.

Exceptional problem-solving abilities and a strong focus on customer service.

Proficient in the use of operational software and systems relevant to the F&B industry.

Personal Attributes:

Dynamic leader with a passion for excellence.

Strategic thinker with an analytical mind.

Excellent communication and interpersonal skills.

Adaptable to fast-paced and changing environments.

Commitment to upholding the highest standards of integrity and professionalism.

Please submit your updated and comprehensive CV in MS WORD FORMAT ONLY (NOT PDF) with detailed career information, including your current or last drawn salary breakdown (base, incentives, AWS, etc.), expected salary, contact details, educational qualifications, work experiences, reasons for leaving each past employment, and your availability date to:

Email: cv1@fsk.sg

Personal Data Protection Statement for Job Applicants:

Please be informed that the personal data you provide through your job application to FSK advisory Pte Ltd will be collected, used, and disclosed by or on behalf of FSK advisory Pte Ltd to assess your suitability, eligibility, or qualifications for employment with FSK advisory Pte Ltd and/or its clients. It will also be used to manage your job application process, including considering you for potential future positions and notifying you of such positions, whether existing or in the future.

Thank You!

We thank all applicants for their interest. Due to the high volume of applications, we may only contact shortlisted candidates for interviews.

FSK advisory Pte Ltd | MOM EA Licence: 15C7414

UEN: 201419265D

Job Description:

· Prepare and cook food

· Evaluate food products to ensure that quality standards are consistently attained

· Ensure good kitchen hygiene and housekeeping duties

· Maintain regular cleaning for all kitchen areas and equipment

· Implementing hygiene policies and examining equipment for cleanliness.

· Designing new recipes, planning menus, and selecting plate presentations.

· Reviewing staffing levels to meet service, operational, and financial objectives.

· Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

· Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

· Setting and monitoring performance standards for staff.

· Obtaining feedback on food and service quality, and handling customer problems and complaints.

Job Requirements:

· 5-10 years of experience in F&B industry.

· Advanced knowledge of food professional principles and practices.

· Proficient knowledge of human resources management.

· Excellent communication skills.

· Ability to meet deadlines.

· Available to work on-call, shifts, after hours, over weekends, and on public holidays.

You will be the Food & Beverage leadership expert, driving the Food & Beverage team in all aspects, from business planning and organizing to operations and administration. You will be responsible for achieving the highest customer satisfaction, brand and quality standards, as well as bringing creativity and variety to our food & beverage offering. Further you will manage the financial aspects of the department to achieve the budgeted revenues, profit and food & beverage costs whilst maintaining food and beverage quality. You will maintain the team member performance and development at the superior level – grooming ‘good’ to ‘great’ and achieve the targeted team member satisfaction. FInally you would work closely with the sales & catering, marketing and banquet teams to maximize the business results.

We are excited to be recruiting for a Director of Revenue for an ambitious Hotel Project across Europe. With imminent openings and repositioning projects in Paris, Barcelona and London under the Miiro brand, and a number of existing properties in other key European destinations, there has never been a more exciting time to join.

The Director of Revenue will work closely with stakeholders internally and externally to determine and devise appropriate Revenue strategies in key markets and segments to maximize hotel revenue performance.

You will have extensive experience in revenue management within the hotel sector. You should demonstrate a deep understanding of developing and executing revenue strategies, processes, and procedures.

Your key responsibilities will include effective management of the CRM team to set strategies which allow us to meet & exceed our budgeted expectations and out-perform our competition. You will play a leading role in setting and driving company standards and improving key KPI’s such as budgeted RevPar and RGI in the most profitable and sustainable way possible whilst ensuring our brand integrity and operating within our values.

Key Accountabilities

• Drive Market Share and Revenue Performance – of hotels managed by themselves and their respective direct reports.

• Provide Revenue direction and leadership, of hotels managed by themselves and their respective direct reports

• Devise in partnership with senior team the overall revenue strategies for the individual properties and group as a whole.

• Develop overall pricing strategy to include all market segments and distribution channels • Effectively manage and be in control of all inventory for a group of hotels

• Ensure all distribution channels are optimised and managed accordingly

• Create accurate timely reporting suitable for the senior team to make important strategic decisions and react to changing market conditions.

• Present and contribute during monthly, quarterly owner’s and budget meetings

Key Responsibilities

TEAM MANAGEMENT

• Manage and lead the revenue team as the brand grows.

• Ensure the team are clear of their objectives and targets and are working towards these

• Provide & create suitable training and support to team members in their development and progression

• Interviewing, recruiting and inducting new members of the team

• Leading team meetings and communicating key business goals, focuses and initiatives

• Ensure effective processes and policies are in place and effectively implemented to help the department/company meet its performance and strategic goals

• Ability to manage business conflicting views in a logical and rational manner, escalating and informing the right stakeholders.

• Ability to make good decisions and decide when to consult or bring other stake holders into the decision-making process

• Lead by example - communicate effectively, empathise with others, overcome challenges and defuse conflict

SALES AND PRICING STRATEGY

• Develops, monitor and adjusts sales, groups and pricing strategies

• Monitor and regulate groups business at hotels to ensure that all groups statuses are accurate

• Ensures pricing consistency across all distribution channels (Rate Parity)

• Identifies Revenue and Sales opportunities through channels and recommends action accordingly

• Liaises with market managers for key 3rd party operators

• Reviews sales account production monthly with sales to identify patterns & volume of production to agree appropriate actions are taken

• Provide group strategy according to seasons, events and more to improve performance.

• Implements all blackout dates and reviews frequently to determine if adjustments are needed

• Working with Marketing team to project manage promotions during low demand period, value add promotions and event periods.

• Focus on lowering distribution costs and driving room nights to the most profitable channel

• Ensure branded lowest rate promise is kept with no successful rate parity fee claimed.

• Collaborates with the Marketing team to improve digital marketing efforts, to support the hotel strategic marketing plans working within the budgets.

REPORTING AND ANALYSIS

• Provides analysis of strategies, room statistics and performance trends

• Writes and reviews end of month revenue reports for each hotel such as booking pace, competitive share analysis and segmentation reports

• Provides monthly revenue report(s) for each hotel to analyse past and present trends and make recommendations for future strategies

• Ability to forecast within the industry standard of 3% and present forecasts and rationale to stakeholders.

• Prepares reports and other materials for regular meetings and business processes.

KEY MEETINGS

• Lead weekly revenue meetings with hotels providing reports on the hotel performance historical and future business on the books, as well as upcoming strategies

• Participate and explain market trends and hotel performance in monthly owners meeting

• Prepare and present annual topline Budget to key Stakeholders

• Ensures Operations, Marketing and Sales Teams are aware of current strategies and have the information needed to execute them (such as; daily strategies, inventory management, and package inclusions).

Key Skills and Competencies

• Experience of setting a brand pricing strategy for a repositioned property in major European cities.

• Strong leadership and analytical skills

• Ability to lead and develop growing teams

• Effective conflict management resolution skills

• Proactive in achieving Rooms Revenue and MICE Revenue goals

• Team player with strong interpersonal skills

• Analytical approach to problem solving and ability to “think outside the box”.

• Ability to develop and deliver effective presentations

• Demonstrate self-confidence, energy, enthusiasm and be a motivator

• Ability to investigate systems malfunctions or user-input errors.

• Ability to adapt to a frequently changing market environment.

• Ability to work under pressure & meet deadlines

• Solid attention to detail and time management skills

• Demonstrates an up-to-date and in-depth understanding of the industry

• Provides targeted and timely communication of results, achievements and challenges to the stakeholders.

• Communicates market direction & strategy including changes to Marketing, Sales and hotel leadership team including GMs

Location: FUNAN , CITY HALL

About Us:The Upper House committed to provide our guests with unforgettable experiences, creating moments of joy through food and hospitality.

Job Summary:As the Director of The Upper House, you will be responsible for overseeing all aspects of restaurant operations, ensuring the highest standards of quality, service, and profitability. You will lead a team of passionate professionals, fostering a culture of excellence and collaboration. With a keen eye for detail and a strategic mindset, you will drive innovation, elevate guest experiences, and uphold our brand reputation. Strive to meet KPI.

Responsibilities:

• Provide visionary leadership to the restaurant team, setting clear goals and objectives aligned with the company's mission and values.
• Develop and implement strategic plans to drive revenue growth, optimize operational efficiency, and enhance guest satisfaction.
• Manage all aspects of day-to-day operations, including but not limited to staffing, inventory management, vendor relations, and financial performance.
• Recruit, train, and mentor team members, promoting a culture of continuous learning and development.
• Maintain high standards of food quality, presentation, and consistency, ensuring adherence to health and safety regulations.
• Monitor and analyze key performance indicators (KPIs), identifying opportunities for improvement and implementing corrective actions as needed.
• Cultivate strong relationships with guests, soliciting feedback and proactively addressing concerns to ensure exceptional dining experiences.
• Collaborate with the culinary team to design innovative menus, incorporating seasonal ingredients and culinary trends.
• Lead by example, demonstrating professionalism, integrity, and a passion for hospitality in all interactions.

Qualifications:

• Experience of setting up the new restaurant outlet preferred.
• Minimum 30 to 35 years of experience in F&B industry.
• Proven experience in a leadership role within the restaurant industry, with a track record of success in driving revenue growth and operational excellence.
• Strong business acumen, with the ability to develop and execute strategic plans to achieve organizational goals.
• Exceptional interpersonal and communication skills, with the ability to inspire and motivate team members at all levels.
• Solid understanding of food and beverage operations, including inventory management, cost control, and menu development.
• Proficiency in restaurant management software and Microsoft Office Suite.
• Knowledge of food safety regulations.
• Ability to work evenings, weekends, and holidays as needed.

Benefits:

• Competitive salary
• Health insurance
• Employee discounts
• Opportunities for career advancement

How to Apply:To apply for the Director position at The Upper House, please submit your resume and cover letter to info@upperhouse.com.sg. In your cover letter, please include a brief statement outlining your vision for the restaurant and your approach to leadership.