Total 20 Director/C-Level F&B / Tourism / Hospitality job vacancies in 38-17 MAIN STREET FLUSHING

Reporting to the General Manager, the Director of Revenue Management is responsible for maximizing overall revenue through development and implementation of effective inventory and pricing strategies based on demand and competitor analysis in order to gain market share.

OVERALL OBJECTIVES

• Drive Market Share and Revenue Performance through proper pricing and mix management using competitive reports.
• Develop overall pricing strategy to include all market segments and distribution channels.
• Effectively manage and be in control of all inventory (transient, group, wholesale allotments and other) and pricing strategy in all distribution channels including branded web, 3rd party sites and the GDS.
• Responsible for effective implementation and compliance with Kempinski Revenue Management Standards.
• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

REQUIREMENTS

• Bachelor's Degree in Hotel Administration, Business, Statistics, Marketing, Finance or a relevant field of work preferred.
• Min five (05) years relevant experience.
• Strong analytical skills.
• Knowledge of PMS, Opera, Duetto, SynXis is imperative.
• Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

An amazing opportunity at Kimpton Clocktower for a dynamic and strategic-minded Director of Food and Beverage, to lead our F&B, C&E and Kitchen departments to new heights!

You will earn up to £65,000.00 salary – depending on experience, plus a potential earning of 20% annual bonus upon reaching targets.

At Kimpton, our shared mission is to make lives better through heartfelt human connections. This emotional investment drives all that we do, and it’s why you’ll love the work, too. Our colleagues are empowered and encouraged to act from the heart, to go above and beyond to create ridiculously personal experiences for each other and our guests!!

The Refuge is a vibrant and bustling establishment in the heart of Manchester, renowned for its exceptional restaurant and bar experience. Nestled in the historic but with a modern twist – Kimpton Clocktower, we pride ourselves on delivering top-notch service and unforgettable experiences to our guests.

You can check out our instagram pages to have a look at @therefugemcr & @kimptonclocktower!

Kimpton Clocktower is all about providing a contemporary luxury hotel experience whilst building heartfelt human connections with guests and colleagues – we call it Stay Human. What more could you ask? It’s not just the humans who feel this, we extend this to all our furry friends, because our heartfelt connection does not end with humans!

Working at Kimpton is not just about working and it’s certainly not like working at other places. We value personality, individuality, creativity, doing right, continually improving, focus and passion.

Our passion is YOU…come as you are!

Here, you will have space to:

• Be yourself - bringing the real you to work, with your unique personality we want you to be who you are!
• Lead yourself – we trust you to make decisions and exert your creativity to provide our guests with heartfelt human connections, we trust you to do right!
• Make it count – you matter, and we will provide you with all the tools you need to create ridiculously personalised experiences for our guests every day!

As our Director of Food and Beverage is responsible for directing and organising the activities of the Food and Beverage Departments to ensure a consistently high-quality food product and service levels.

You will be responsible for concept design, budget management, and profitability creating an environment for team members’ development and driving a positive work environment.

Our Director of Food & Beverage is responsible for:

• Leadership & Oversight: Lead and supervise all F&B Heads of Department (HODs) across Conference & Events, F&B outlets, kitchen operations, back of house, and stores departments. Ensure all teams are aligned with service standards, operational efficiency, and guest experience goals.
• F&B Strategy & Commercial Acumen: Develop and implement an overarching F&B strategy, focusing on revenue growth, GOI profitability, and achieving company-set metrics. Align departmental objectives with the hotel's goals and produce regular forecasts in line with budgets, driving margin improvements, outlet payroll optimization, and productivity controls.
• Operational Excellence: Ensure the smooth and efficient operation of all F&B departments, delivering exceptional guest experiences while maintaining compliance with statutory regulations.
• Performance & Engagement: Conduct performance reviews, regular check-ins, and provide ongoing coaching to the F&B team. Foster a culture of engagement and growth, offering both individual and group training opportunities to build team capabilities.
• Client, Guest & Team Satisfaction: Maintain the highest standards of service and operational excellence across all F&B outlets, ensuring client and guest satisfaction as a top priority.
• Catering & Events Operations: Oversee Conference & Banqueting (C&E) operations, ensuring flawless execution of events and large-scale functions. Provide operational leadership to support event logistics and client requirements.
• Collaboration & Teamwork: Demonstrate strong collaboration across departments, working closely with the General Manager's Executive Team, including the Director of Rooms, Sales & Marketing, Facilities Director, Finance Business Partner, and HR Business Partner.
• Sales & Marketing Activation: Work with the Sales & Marketing team to develop and execute tactical promotional activities, leveraging social channels, local and national competitions, and industry award nominations to drive the F&B profile of the hotel.
• Innovation & Market Trends: Stay current with market trends and innovations, continuously implementing new initiatives and presenting fresh concepts and ideas. Lead project management efforts on behalf of the hotel owner, ensuring F&B offerings remain competitive and appealing.
• Budgeting & Fiscal Management: Prepare annual F&B budgets and manage them in a fiscally responsible manner, ensuring cost controls and adherence to financial goals.
• Systems & Efficiency: Utilize knowledge of F&B systems such as Micros Simphony (POS), table reservation systems, payroll management (UKG schedule system), and catering controls to streamline operations and suggest improvements in workflow efficiency.
• Compliance & Statutory Knowledge: Ensure the hotel operates in full compliance with all statutory regulations, including food safety standards, alcohol licensing, and health & safety requirements.

To succeed as our Director of Food and Beverage, you will need:

• Experience from Large-scale F&B Operations: Proven experience managing large Catering & Events (C&E) business operations, with multiple F&B outlets and kitchen management responsibilities.
• Commercial Acumen: Strong business and financial acumen with the ability to develop and implement commercial strategies that drive revenue growth, guest satisfaction, and profitability.
• F&B Systems Expertise: Proficiency in F&B management systems such as Micros Simphony (or relevant POS), table reservation systems, catering controls, and payroll management systems.
• Food Safety & Licenses: Possession of an Alcohol Personal Licence and completion of relevant industry courses. Food Safety Level 4 certification is preferred.
• Sales & Marketing Strategy: Experience developing and executing F&B sales and marketing plans, leveraging social channels, websites, booking engines, and on-property promotions.
• Industry Knowledge: Demonstrated ability to stay ahead of F&B trends, technology, and market shifts to drive innovation and elevate guest experiences.

Our Director of Food & Beverage enjoys a range of benefits including:

• Becoming part of the IHG Hotels & Resorts family, one of the world’s leading hotel companies - which means global opportunities!
• Extensive training, opportunities for career progression across the world, plus 2 paid days volunteering per year with a cause of your choice
• Subsidised childcare support
• Meals whilst on duty
• 33days holiday each year
• We provide every colleague company sick pay and life insurance
• Amazing discounts for our hotels and restaurants around the world
• Discounts from over 15,000 stores – all the way from retail to cinema
• Don’t forget, bring your friends and take part in our generous ‘Refer a Friend’ programme!

If you are someone who likes to march to the beat of their own drum and wants to join a company which encourages authentic individuality, apply today to join us as our Director of Food & Beverage!

You must meet the legal requirements to work in the UK.

At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, colour, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by ln aw.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

Summary

Responsible for the formation and implementation of the Food & Beverage annual business plan and medium term strategies, as well as establishing key performance objectives and plans to ensure the hotel meet its business targets and drives sustainable profitable growth.

Job Responsibilities

• Responsible for the conceptual and operational design of the restaurant and bar concepts in the Hotel.
• Be an active participant in the strategic marketing approach to ensure exposure the Food & Beverage of the Hotel.
• Create active strategies to maintain a strong social media capture.
• Daily monitoring of Food & Beverage performance and assume responsibility for its achievement.
• Leading the restaurants, bars and events team in proper expenses and cost control with required services and standards and monitoring the performance of all the outlets in this process.
• Proven track record in the ability to conceptualize, promote and deliver innovative promotional events.
• Overall responsibility of all operational components of the division to ensure efficiency and effectiveness of operations and maintain high standards of operations in all restaurants, bars and events.
• Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates.
• Collaborate with the Executive Chef to continually review and refresh menu offerings as deemed by locality and region.
• Create an operational environment of education and empowerment that energizes the team to focus on guest preferences and aspirations, allowing for the creation of memorable guest experiences.
• Continuous focus on employee satisfaction and ensures continuous improvement action plans are executed effectively, and as need, with a focus on a team and succession planning culture.
• Cultivate a positive culture surrounding the guest feedback platform and formulate strategies to continually improve the guest experience.
• Cultivate a culture of exploring new strategies on how revenue streams can be developed.
• Create revolutionary new standards.
• Liaise with all outlet and kitchen management to improve service and product efficiency.
• To conduct regular hygiene audits in conjunction with the Executive Chef and Stewarding.
• Develop the Annual Department Business Plan and Financial Budget.
• Implement T&C activities within budgeted guidelines and time frame, controlling expenditure during the financial year.
• Ensure payroll for the department is run in accordance with statutory regulations and company guidelines.
• Facilitate the smooth running of the department through adequate supply of materials and equipment.
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
• Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
• Plan, develop and grow the food& beverage team through leadership, mentorship and coaching to fuel the growth of the team.
• Conduct departmental orientation; ensure that all new hires and existing colleagues are trained in the on-the-job training of the Food& Beverage Division.
• Collaborate with Talent & Culture team that lead to efficient and effective recruitment process and also the team in the education plans to increase colleagues’ knowledge and skills in service and culinary excellence.
• Lead and facilitate the performance review process for the division, adhering process schedule and follow up.
• Have regular brainstorming sessions that includes all colleagues to create a flow of new and ‘improved’ ideas.
• Be fully conversant with hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Perform other duties as directed by the management.

Qualifications / Requirements

• Minimum 5 years experience of similar capacity in the hospitality industry.
• Able to lead and motivate the team.
• Able to work under pressure.
• Possess good leadership and supervisory skills.
• Able to work in a fast paced environment, with a keen eye for quality control.

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

SCOPE

Reporting to the General Manager, the Director of Revenue Management is responsible for maximizing overall revenue through development and implementation of effective inventory and pricing strategies based on demand and competitor analysis in order to gain market share.

OVERALL OBJECTIVES

• Drive Market Share and Revenue Performance through proper pricing and mix management using competitive reports.
• Develop overall pricing strategy to include all market segments and distribution channels.
• Effectively manage and be in control of all inventory (transient, group, wholesale allotments and other) and pricing strategy in all distribution channels including branded web, 3rd party sites and the GDS.
• Responsible for effective implementation and compliance with Kempinski Revenue Management Standards.
• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

REQUIREMENTS

• Bachelor's Degree in Hotel Administration, Business, Statistics, Marketing, Finance or a relevant field of work preferred.
• Min five (05) years relevant experience.
• Strong analytical skills.
• Knowledge of PMS, Opera, Duetto, SynXis is imperative.
• Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

Reporting to the General Manager, the successful candidate plays a critical role in leading the engineering team, ensuring compliance with industry standards and regulations.

Responsibilities:

• Project management – oversee and manage the planning, design, and execution of engineering projects. Communicate project progress and technical information to the senior management to ensure timely and accurate completion, within budget, and to the required quality standards.
• Troubleshoot and resolve complex technical issues. Ensure all engineering activities comply with industry standards, regulations and company policies.
• Provides technical leadership, training and direction to the subordinates.
• Maximise maintenance team potential with a balanced focus on operations, guests, employees and owner satisfaction.
• Proper records keeping relating to all plant and equipment for the hotel including repair and maintenance.
• Ensure that stores have adequate stocks of materials, equipment, and tools are kept in a clean and safe environment
• Take responsibility for the cleanliness and safety aspects of all plant and mechanical equipment rooms
• Responsible for quality service, short and long-term planning, daily operations as well as preventive maintenance standards.

Prerequisites:

• Bachelor degree in Engineering related trade.
• At least 5 years related experience
• Proficient in MS Office applications and presentation skills
• Able to train, coach, motivate and develop staff
• With certification as FSM will be an added advantage

Vegetarian Restaurant,To take charge of all kitchen matters, from changing menu and everything operations and hygience must adhere to SFA standard, need to deal with food vendors for the freshest ingredients available at the most reasonable price, must gather feedbacks from customers at all times and adjust our cuisine to their individual palates...

Since its inception in 2013, The Black Hole Group and its concepts such as Tipo, Working Title, Ela and more, continue to create quality culinary concepts, celebrate artisanality, and cultivate experience.

We are looking for a talented individual to helm The Great Mischief, an 80-seater western dining concept located in the prestigious National Gallery Singapore. You’ll have ample opportunity to R&D, experiment with dishes and create new menu items to impress both local and international patrons.

As the Sous Chef, you’ll lead kitchen activities on shift and prepare our delicious food - helping create memorable experiences for guests, whenever they dine. You’ll work collaboratively with the front and back of house teams to ensure food quality, kitchen cleanliness, ordering and people management are kept to our high standards - to make sure the kitchen is always running smoothly.

What we need from you to shine:

· Previous experience or culinary education/training

· Ability to work in a fast-paced environment

· Strong teamwork and communication skills

· Creative and passionate in delivering quality dishes

What’s in it for you:

· Medical & Dental - Up to $300

· Staff Meals

· Transport Allowance - Up to $100 monthly

· Training Allowance - Up to $500 annually

· Referral Bonus - Up to $1,200 per referral

· Dining Discount - 20% off extended to friends & family

· Maternity & Paternity Leave - With $300 baby bonus

· Birthday Perks

· Staff Cohesion - Local and overseas bonding trips

· Mentorship Programme - Grow personally and professionally

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit us up. Take the next step in your culinary journey with us today.