Total 39 Director/C-Level F&B / Tourism / Hospitality job vacancies

JOB DESCRIPTION:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes and Bangladeshi dishes
• South Indian Dishes: different types of Briyanis, dosai, chutneys, pratas, South Indian Meals, etc
• North Indian Dishes: Tandoori items, Naans items, Chappati, North Indian Meals etc
• Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items
• Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Preferably with experience in Indian/Bangladesh Restaurant/Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian and Bangladeshi Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian / Bangladeshi dishes in a traditional way
• Able to cook for atleast 500 to 1000 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
• Able to withstand considerable exterior noise and extreme temperature fluctuations in kitchen area
• Must be able to work on weekends and public holidays if necessary and able to do overtime whenever required
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi tasking is required

JOB DESCRIPTION:

• Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
• To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Any other duties and responsibilities as assigned.

JOB REQUIREMENTS:

• Degree in the related or any dicipline
• Atleat 5 years of hands on cooking experience in a Indian restaurant and handling in high volume service operations preferred
• Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
• Thorough experience with preparing and cooking North and South Indian Authentic dishes
• Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Able to cook different types of Indian Briyanis, South & North Indian Meals, dosa, chutneys and also Satti Soru
• North Indian Dishes: Tandoori items, Naans items, Chappati and skilled in prata making and able to cook different varieties of pratas
• Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
• Must be able to work on weekends and public holidays and work overtime if necessary
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes
• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly
• Follows Proper Handling and Right Temperature of all Food Products
• Maintain workplace safety and health policies and procedures

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

• Ensuring the Kitchen standards are being followed and adhered to by all employees.

Requirements

• At least 2 years of relevant working experience as Chief Cook

• Must be dedicated and committed

JOB DESCRIPTION:

• To cook and prepare South Indian Dishes: different types of Briyanis, thosai (all types), idly, poori, upma, chutneys, sambars, pratas, South Indian Meals, etc
• To cook and prepare North Indian Dishes: Tandoori items, Naans items, Chappati, khichadi, Palak Panneer, North Indian Meals etc
• Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Carrot halwa, Raskulla, payasam, bajji, samosa chaats, bonda, pakkoda, indian soup etc
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Able to introduce new menu’s every three months to change customer tastes and to give new variety for repeated customers
• Seek to ensure at all times that customers have the best experience possible
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards of restaurant at all times
• Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods

JOB REQUIREMENTS:

• Diploma/Degree
• Minimum of atleast 4 years of culinary working experience in Indian kitchen
• Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
• Able to cook for atleast 500 to 1000 pax on a daily basis
• Able to cook and prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items
• Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday)
• Must be able to stand for long hours and work for extended hours
• Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian)
• Experience in cooking different types of South Indian Dishes (ie Pot Rice “Satti Soru”) and North Indian Dishes including Indian beverages and snacks
• Skilled in prata making and able to cook different varieties of pratas with the speed of restaurant requirements
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc)
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
• Ability to thrive in a fast-paced environment and complete tasks responsibly

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

• Ensuring the Kitchen standards are being followed and adhered to by all employees.

Requirements

• At least 2 years of relevant working experience as Chief Cook

• Must be dedicated and committed

JOB DESCRIPTION:

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes and Bangladeshi dishes
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 4 - 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian and Bangladeshi Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 2500-3000 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Tandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

Primary Responsibilities

• Direct and maintain a service and management philosophy as a guide for team members. Strive for continuous service improvement and ensure team members fulfill all training needs.
• Develop F&B service processes and standards to enhance guest experience. Review service standards regularly and ensure alignment with restaurant managers for optimal team productivity. Lead the F&B team to provide highest standard of service.
• Ensure effective communication within the food and beverage areas and review staffing levels to meet operational needs. Participate in hiring, development, and retention of a diverse workforce.
• Set expectations for the F&B leadership team, conduct regular team meetings to discuss challenges and recommendations. Provide feedback and utilize an "open door" policy to address employee concerns promptly.
• In partnership with Director F&B to develop and execute an F&B operating strategy aligned with the brand’s business strategy. Stay informed about market trends, competitor activities, and seize new business opportunities. Ensure the smooth daily operation of all Specialty restaurants.
• Collaborate with direct reports to implement promotions and innovate menu items. Work closely with the beverage manager to develop beverage lists tailored to dining concepts and guest profiles.
• Analyze financial reports to gauge performance against budget and work on strategies for improvement. Responsible for annual budget preparation and expense management activities. Optimize the profitability of every outlet.

Requirements

• Minimum 8 years in a managerial role within a luxury resort environment, with experience in casual and fine dining. Must have solid experience in Asian and Western cuisines, preferably with Michelin Star and Forbes standards. Pre-opening experience will be an advantage.
• Comprehensive F&B service and operational skills, with a focus on VIP customer service. Advanced knowledge of beverages, including Chinese Tea, coffee, liquors, cocktails, and wine pairings.
• Has a passion for Food & Beverage. Problem-solving skills, creative with an eye for detail, team-oriented management approach, and capability to build cross-departmental relationships. Must be well-organized with excellent communication and interpersonal skills.
• Administrative knowledge of F&B operations and proficiency in Microsoft Office, computer systems, reservations, and POS systems.
• Ability to work a flexible schedule, including weekends and holidays. Must maintain a well-groomed, professional appearance.

• The candidate must be of a highly responsible person with leadership skills
• Capable of directing a broad spectrum of financial responsibilities
• Excellence in interpersonal, communication in oral and written skills
• Ability in supervisory management skills
• Have a strategic approach to tackle unexpected costings
• Very skilled with numbers and mathematics of financial management
• Sharp and quick thinking (i.e have ready answers available at any time when queried by the board)
• Develop and control the company's annual operating budget
• Revenue,cash and debt management
• Evaluation and monitoring of expenditures to avoid overspending of budget
• Plans for the implementation of business financial objectives
• Overseeing all financial activities, budgeting, disbursing funds to respective department
• Improving financial processes and managing risks
• Monitoring for all financial accounting and reporting, payroll, accounts receivable, accounts payable, purchasing, general ledger, fixed assets, and bank reconciliation.
• Ensure the company's financial movements are complied with the financial and statutory regulations
• Monitors loss prevention and safety programs in relation to risk management.

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.

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