Total 131 Director/C-Level F&B / Tourism / Hospitality job vacancies in Islandwide

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

• Roles & Responsibilitie:
• Apply culinary techniques to prepare food according to the establishment’s standard recipes and operating procedures, where applicable
• Assemble ingredients and/or kitchen equipment prior to preparation of menu dishes, according to the establishment and/or Senior Chef’s requirements, where applicable
• Know to cook authentic style Rawon and Bakso
• know to prepare ayam penyet sambal and javanese style salad (Urap)
• Ensure appropriate portioning and serving size for waste control
• Supervise work output of Kitchen Assistants, where applicable
• Maintain cleanliness of kitchen stations and upkeep of cooking equipment
• Follow the Senior Chef’s instructions for the preparation of menu items and meeting of other operational needs
• Support compliance with food safety and sanitation requirements, in areas such as product rotation, temperature maintenance, storage procedures, and food handling techniques (where applicable)
• Coordinate and manage food preparation at a kitchen station
• Plate menu dishes prior to service
• Support the Sous Chef and Head Chef in the development of new menu dishes
• Monitor and guide Kitchen Staff in appropriate portioning and serving size for waste control
• May oversee one or more Kitchen Assistants, Cooks, and/or other Kitchen Staff, where applicable
• Maintain cleanliness of kitchen stations and upkeep of cooking equipment

Requirements

• Full-Time, Non-Executive
• 4-5 Year Experience as padang cook
• Culinary Skills/Art
• Able to work without supervision

Summary: The Operations Director is responsible for overseeing food service and front-of-house operations across multiple sites. This role focuses on managing day-to-day operations, financial planning, budgeting, and ensuring high levels of client satisfaction. The Operations Director will also work closely with leadership to guide organizational development, drive continuous improvement, and achieve business targets. This position requires strong leadership, organizational skills, and the ability to thrive under pressure in a dynamic environment.

Responsibilities:

• Lead and manage food service and operational teams, addressing operational challenges effectively.
• Analyze factors affecting business performance and implement both short- and long-term solutions.
• Develop and execute financial strategies, including budgeting and reporting, to meet business unit targets.
• Collaborate with the leadership team to improve operational processes, policies, and resource allocation.
• Ensure client satisfaction by regularly reviewing service and operational standards.
• Provide leadership to site managers, fostering a culture of efficiency and teamwork.

Requirements:

• Diploma/Degree in F&B Operations, Hospitality, or equivalent.
• Minimum 5 years of experience in managing multiple sites in a managerial capacity.
• Excellent organizational, communication, and problem-solving skills.
• Ability to manage under pressure and work effectively with internal and external stakeholders.
• Preferably experienced in setting up F&B outlets.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

1. Under the arrangement of the head chef, be responsible for the processing and production of various meals, plan the ingredients, work carefully, improve cooking techniques, and improve production methods to achieve good color, aroma, and taste.

2. Strictly abide by the work and rest time, do not leave your post without authorization, do not leave your post, do not wander around the post, and ensure that the canteen opens on time.

3. Provide considerate service, be polite and treat employees equally.

4. Comply with safe operating procedures, use operating tools correctly, make full use of raw materials, and save water, electricity, and gas.

5. Strictly implement the "Food Hygiene Law", maintain good canteen hygiene, and ensure that there is no expired or spoiled food.

6. Chefs must wear neat work clothes when working. Smoking is not allowed in the kitchen, and canteen items are not allowed to be used without permission.

7. Responsible for counting cards for each meal. Persons without dining cards are not allowed to eat.

8. Improve food hygiene and regularly check the quality of items in the canteen and warehouse to prevent food poisoning.

9. Obey the chef's instructions, maintain kitchen utensils, and complete various tasks before and after meals.

10. Obey the chef's instructions, maintain kitchen utensils, do all the work before and after meals, assist the team leader in safety precautions, and disinfect regularly

11. Complete temporary tasks assigned by the chef

Job Description

1. Assist in preparing and cooking traditional Korean dishes such as Kimchi, Bulgogi, Bibimbap, etc.
2. Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
3. Prepare and cook a variety of Korean BBQ dishes, including marinating and grilling premium meats such as beef, pork, and chicken.
4. Organize ingredients and prepare necessary kitchen tools and supplies.
5. Present dishes attractively, maintaining a high standard of food aesthetics and quality.
6. Perform basic food preparation tasks such as washing, peeling, chopping, and measuring ingredients.
7. Follow instructions from senior chefs and kitchen staff to cook and plate dishes.
8. Ensure food quality and hygiene are maintained throughout the cooking process.
9. Maintain cleanliness of kitchen equipment and tools, adhering to hygiene standards.
10. Prepare and cook a variety of Korean BBQ dishes, including marinating and grilling premium meats such as beef, pork, and chicken.
11. Assist with cleaning and organizing the kitchen after service to maintain a clean and safe work environment
12. Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise; and

Job Requirements

• Minimum 2 years of experience in F&B / Retail industries
• In-depth knowledge of kitchen health and safety regulations.
• Ability to work well in a stressful and fast-paced environment.
• Excellent problem-solving and conflict management abilities.
• Outstanding communication and organizational skills.
• Able to commit on weekends and public holiday. Able to accept split shift.
• Complete progressive training program will be provided.
• Able to commit on weekends and public holiday. Able to accept split shift.

Job Description

1. Assist in preparing and cooking traditional Korean dishes such as Kimchi, Bulgogi, Bibimbap, etc.
2. Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
3. Prepare and cook a variety of Korean BBQ dishes, including marinating and grilling premium meats such as beef, pork, and chicken.
4. Organize ingredients and prepare necessary kitchen tools and supplies.
5. Present dishes attractively, maintaining a high standard of food aesthetics and quality.
6. Perform basic food preparation tasks such as washing, peeling, chopping, and measuring ingredients.
7. Follow instructions from senior chefs and kitchen staff to cook and plate dishes.
8. Ensure food quality and hygiene are maintained throughout the cooking process.
9. Maintain cleanliness of kitchen equipment and tools, adhering to hygiene standards.
10. Prepare and cook a variety of Korean BBQ dishes, including marinating and grilling premium meats such as beef, pork, and chicken.
11. Assist with cleaning and organizing the kitchen after service to maintain a clean and safe work environment
12. Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise; and

Job Requirements

• Minimum 2 years of experience in F&B / Retail industries
• In-depth knowledge of kitchen health and safety regulations.
• Ability to work well in a stressful and fast-paced environment.
• Excellent problem-solving and conflict management abilities.
• Outstanding communication and organizational skills.
• Able to commit on weekends and public holiday. Able to accept split shift.
• Complete progressive training program will be provided.
• Able to commit on weekends and public holiday. Able to accept split shift.

Responsibilities:

• Develop and guide the sales team’s strategy and targets, leading them to meet overall goals within budget constraints.
• Monitor sales performance and adjust activities, account management, and sales priorities as needed to achieve objectives.
• Assist the Director of Sales and Marketing (DOSM) in creating the annual sales budget and implementing sales programs and initiatives.
• Support the DOSM in preparing monthly forecasts for the department, ensuring adherence to budget parameters and effective cost management.
• Build and maintain strong relationships with clients before, during, and after conferences, exceeding their expectations to encourage repeat business.
• Participate in the creation of the marketing plan, sales action plan, profit plan, advertising and promotions budget, and marketing audits.
• Track forecasts for all group and FIT segments, identifying periods needing increased sales focus to meet targets.
• Recruit, select, train, and motivate the sales team to reach sales objectives.
• Provide leadership for the daily operations of the sales team while aligning with the department’s and company’s strategic goals.
• Monitor group bookings in relation to room availability, types, and customer spending potential to maximize revenue from rooms and other services.
• Attend trade shows, travel functions, and major business events as required or directed by the Director of Sales & Marketing.
• Foster good working relationships with other departments, ensuring effective communication and teamwork.
• Perform additional duties as assigned by hotel management.

Requirements:

• With 5 years of sales experience in the hotel industry field.
• A diploma or degree holder, in hospitality management or business related discipline.
• Positive, dynamic and results-oriented

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 salestrader@talenttradersg.com

EA License No: 13C6305

Reg. No.: R23117856

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.

Roles & Responsibilities :

1. Cook all south Indian Chettinad Food Items for breakfast,Lunch & Dinner

2. Cook Special chettinad items like - Mutton Chukka, Mutton Kola Urundai, Chicken Naatukoli, Paal Paniyaram & Boli.

3. Cook Chettinad Snacks like Murukku, Seedai.

4. Prepare Chettinad Drinks.

Job Requirements :

1. Added Advantage if Cooking experience in South Indian Chettinad Food catering or restaurant in Singapore

2. Must be able to Speak, read & write fluent tamil /Hindi Language

3. Able to Work in flexible timings

Jobscope:

1. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc).

2. Able to knead Prata, Naan and Chappathi dough.

3. Able to prepare and cook Bangladeshi Cuisine.

4. Able to prepare meats, cutting slicing and de-veining meats.

5. Able to cook in small and large quantities without compromising on taste and quality. Work with large kitchen equipment and mixers.

6. Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, and freezing techniques.

7. Physically fit to carry heavy loading up to 40kg.

8. Able to meet production requirements and make ingredients requests based on production output.

9. Manage cooks in the kitchen, assign kitchen helpers with dishing out and cleaning crew with dishwashing duties. Actively participate in duties when staff on leave as an all-rounder.

10. Ensure cleanliness of cooking area, processing area, and finished goods area abiding by regulatory requirements.

11. Conduct day closing and opening, washing of cooking utensils, equipment, cleaning, and sanitization of premises.

12. Record temperature gauge for chillers and freezers daily.

13. Maintain recipe standards and timely dishing out of menu items in a fast-paced environment and able to cover stations from other cooks/preparers in their absence.

14. Able to read and dish out foods based on platform orders, bulk and regular orders.

15. Always ensure use of Personal Protective Equipment.

16. Ensure kitchen KPIs are met.

17. Reports to Operations Manager.

18. Able to work independently

Skills Required/ Soft Skills:

· Possess strong culinary skills in dishing out Bangladeshi food products.

· Able to operate large capacity cooking equipment, woks and stove.

· Able to work long hours as operations commence from 6am to 10pm and different shifts.

· Multiskilled to handle multiple products at one time and handle staff movements and stations.

. Able to lift heavy bags (up to 40kg)

Educational Qualification:

Diploma Qualification, preferably in F&B or more than 8 years’ experience.

Years of Experience:

At least 3 years running Bangladeshi Food Business

Key Selection Criteria:

. Strong Culinary Skills in preparing Bangladeshi Cuisine

. Ability to work on different shifts and manage staff

. Able to work long hours and lift heavy stuff (up to 40kg)

Working Condition:

. Long hours due to long operational hours

. Physically able to stand long hours

. Hot Kitchen environment

Specific Training Requirements:

Basic Hygiene Cert is a must, if not we will send for training.

Career Progression to Supervisor Chef within 6 months

Training Period 2 - 12 weeks (clear passing criteria)

- Annual Leave

- Medical Leave

- Medical Subsidy

- CPF (if applicable)

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

• 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

• 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