Total 45 Director/C-Level F&B / Tourism / Hospitality job vacancies in Arndell Park, New South Wales

JOB SUMMARY

Assists in leading the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Delivers products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.

CORE WORK ACTIVITIES

Developing and Executing Food and Beverage Strategy and Goals

• Works with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations.

• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.

• Ensures integration of departmental goals in game plans.

Leading Food and Beverage Teams

• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).

• Works with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts.

• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings and staff meetings).

• Reviews staffing levels to ensure that guest service and operational needs are met.

• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.

• Provides feedback to employees based on observation of service behaviors.

• Utilizes employee feedback and an “open door” policy to identify and address employee problems or concerns in a timely manner.

• Communicates critical information gained from pre- and post-convention meetings to areas of responsibility.

• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.

• Order and purchase equipment and supplies.

Maximizing Food and Beverage Revenue

• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.

• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.

• Encourages calculated risk-taking to generate incremental revenue and deliver Savvy Service.

Ensuring Exceptional Customer Service

• Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

• Strives to improve service performance.

Managing and Conducting Human Resource Activities

• Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

• Conducts annual performance appraisals with direct reports according to Standard Operating Procedures.

• Communicates and executes departmental and property emergency procedures.

• Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.

• Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job.

• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.

• Establishes guidelines so employees understand expectations and parameters.

• Ensures employees receive on-going training to understand guest expectations.

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 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

Essential Duties and Responsibilities

- In charge of Administration

- Management of promoting Japan as a tourism/MICE destination through online/offline campaigns and trade fairs to Singapore market

- Collecting and acquiring knowledge related to the market in charge, grasping issues, considering countermeasures

- Supporting Executive Director, assigning tasks to subordinates, and providing guidance to them

- Planning and implementing several projects for Singapore market

- Collecting and analyzing data & information about Singaporeans’ travel trend to Japan

- Other ad hoc duty will be assigned

Requirements

- Bachelor’s Degree and above required

- Full-time work

- Have business-level skills in Word, Excel, and PowerPoint

- Have a practical experience and a knowledge of inbound tourism in Japan and management work in Japan

- Have a native-level Japanese language proficiency which is sufficient to communicate with relevant parties and laws, internal regulations, and other relevant parties in Japan

- Have a skills of conversational level English which is necessary to carry out work in Singapore- Have broad-range of knowledge about Japan and its tourist attractions based on your experience in Japan

- Have a responsibility and fairness as a person in charge of office administrative work

- Always plan ahead, have accuracy of work, work promptly and have negotiation and presentation skills

- Ability to multi-task and work as a team

The above duties and requirements are subject to change, including some supplemental additions to the above.

Monthly salary mentioned below includes the housing allowance which can be maximum $3,980.

Remuneration will be determined according to JNTO regulations.

Interested applicants are invited to send a resume by 1:00 PM (SGT) on 15 Nov 2024.

Required to attend the interview for the next screening process which will be held for 1 hour designated from 18 to 22 Nov 2024.

To manage the complete F&B operations at Pullman & Novotel New Delhi Aerocity . As a director of Food & Beverage, behaves in an exemplary fashion, leads by example and is responsible for the overall Food & Beverage operation. He/she embodies the brand mindset, manages the team ensuring guest satisfaction with quality and high standards of service for customers and ultimately leads the operation to attain profitable results.

• Ensures guests are well looked after, from the moment they arrive to the time they leave.
• He/She ensures that all events run smoothly in accordance with the specifications validated by the Sales Manager / Meetings Manager and as per the client’s specifications.
•  Optimizes the Meeting offer by making proposals
•  Applies the brand's quality standards (SOP)
• Offers attentive service to guests, adapting to any constraints.
• Establishes good relations with guests, offering advice and fostering customer loyalty.
• Reviews inventories and manages stocks under his/her responsibility
• Increases revenue for the point of sale through additional sales techniques
• Is overall responsible for the financial performance of the events and banqueting areas.
• Prepares and analyses financial reports/results and implements corrective actions as necessary
• Manages the costs in accordance with the expense budgets and insures efforts to reduce costs and expenses without compromising on quality.
• Ensures strict adherence to Events and Banqueting Internal bill settlement policy, as per the company/hotel guidelines.
• Is the point of contact for all departments involved in setting up the event.
•  Boosts cross-departmental working methods thanks to his/her relational skills, adaptability and professionalism.
• Organizes the work for the team, including the need to multi-skill in employees for job requirements
• Optimizes the staffing as per the operations demands and if required assists other outlets requiring help & making provision for special events etc.
• Ensures information is properly passed on to the team (briefings and debriefings with the kitchen staff etc)
• Continuously takes initiatives to enhance and improve his/her team member’s product knowledge.
• Takes initiative to maintain and update repeat guest history and regularly communicates the same to the team members, during  briefings etc.
• Ensures prompt guest recognition on the basis of VIP list / repeat guests as per the guest history.
• Ensures the Events and Banqueting space is prepared to a high standard in order for conducting the guests' Event and ensures that all equipment is used correctly.
• Takes the global level of activity into account when managing the flow of guests and constantly checks the quality, speed and overall efficiency of the team/waiting staff.
• Ensures that the Back of the house service areas is maintained as per the hotel standards.
• Evolves working methods in line with brand philosophy
• Respects labor law, particularly when preparing work schedules
• Manages his/her team and is responsible for their talent development and organizes the training required for the same.
• Regularly conducts necessary tests for team members and takes necessary corrective actions.
• Integrates, trains and manages personnel and assists team members to  improve their skills and provides support for career development
• Ensures his/her staff are well presented (clothing, personal hygiene etc)

Job Description

• Assist the Director of Engineering / Chief Engineer in supervising, co-ordinating and directing the activities of the Engineering staff and in overall administration of the Engineering Department.
• Assist the Director of Engineering / Chief Engineer in implementing maintenance and repair of all machinery, equipment, apparatus and fixtures and preventive maintenance programs in the Hotel.
• Assist the Director of Engineering / Chief Engineer in the training of staff according to establish procedures and standards.
• Prepare the working schedules of all Engineering staff including their shifts, days off and annual leave.
• Submit daily activities report on operations, repair, maintenance and special projects. Keep accurate records of machine breakdowns, repairs and operating costs.
• Monitor engineering logs, utility data and the operating efficiency of
• power and plant. Take necessary corrective measures if efficiency is below standard and inform the Director of Engineering / Chief Engineer accordingly. Log daily energy consumption and perform energy audit.
• Ensure the implementation of control procedures in Engineering storeroom. Check and verify all deliveries and control the issuing of engineering supplies and tools.
• Assist the Director of Engineering / Chief Engineer in planning and
• implementing industrial, occupational and fire safety programs and ensure that fire and safety rules and regulations are complied with.
• Prepare all electrical billings for the hotel concessionaires.
• In-charge of equipment and supplies inventory. Conduct monthly stock counts and submit report to the Director of Engineering / Chief Engineer.
• Implement preventive maintenance programs on guest rooms, public areas and kitchen installations.
• Prepare cost estimates for job orders to be performed by Engineering staff or outside contractor.
• Take charge of the department in the absence of the Director of Engineering / Chief Engineer.
• Check daily on the engineering and services installations to ensure smooth operation in the Hotel.
• Supervise all the staff in their works and resolve any problems encountered expeditiously.
• Ensure that all works are carried out according to the department's procedures and policies.
• Check and ensure that Maintenance Orders for maintenance and repair works requested by other departments are efficiently and expeditiously carried out.
• Be fully familiar with Emergency Procedures as established by the Hotel.
• Perform other duties as directed.

Job Requirements

Knowledge & Skills

Sound knowledge in building services and engineering systems in the Hotel.

Hands-On experience in tackling engineering problems without much guidance required.

Education, Training & Qualifications

Diploma graduate.

Experience

Minimum 5 years experience.

The Director of Food & Beverage is responsible for overseeing the entire food and beverage operation, ensuring exceptional guest experiences, financial performance, and compliance with health and safety regulations. This role involves strategic planning, staff management, menu development, and collaboration with other departments.

Major responsibilities

• Ensure the profitability, efficiency and creativity in each Food and Beverage outlets including banquet functions, outside catering events and in-room dining;
• Partner with Sales & Marketing to increase exposure and coverage of the Food & Beverage outlets in various local and international media;
• Analyse and control food and beverage cost in order to achieve financial targets;
• Plan menus, prices and promotional events for all Food & Beverage outlets in order to maximise revenue generating opportunities;
• Identify areas for improvement in service and food & beverage quality by reviewing various service quality audit reports, guest feedback from various channels as well as guest incident reports, and formulate action plans;
• Stay attentive to market trends in culinary arts, beverages and service style in order to induce creativity in the operation;
• Manage Food & Beverage outlets concept changes and renovations as well as the annual CAPEX handling
• Maintain a team of well-trained and motivated colleagues in order to deliver a high level of service according to Group’s and international luxury hotel standards;
• Be part of the Executive Committee team and provide advice and support in decisions and projects relating to the entire hotel
• Ensure the F&B Division is compliant to all Fire, Life, Health, Safety and Security standards adopted by the Group;

Job Requirements

• Bachelor’s degree in Hospitality Management, Culinary Arts, or related field.
• Minimum 5 years of experience in food and beverage management, with significant international exposure in diverse culinary environments
• Current Assistant Director or Director of Food & Beverage in an international 5 star luxury hotel

JOB SUMMARY

Assists in leading the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Delivers products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.

CORE WORK ACTIVITIES

Developing and Executing Food and Beverage Strategy and Goals

• Works with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations.

• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.

• Ensures integration of departmental goals in game plans.

Leading Food and Beverage Teams

• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).

• Works with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts.

• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings and staff meetings).

• Reviews staffing levels to ensure that guest service and operational needs are met.

• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.

• Provides feedback to employees based on observation of service behaviors.

• Utilizes employee feedback and an “open door” policy to identify and address employee problems or concerns in a timely manner.

• Communicates critical information gained from pre- and post-convention meetings to areas of responsibility.

• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.

• Order and purchase equipment and supplies.

Maximizing Food and Beverage Revenue

• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.

• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.

• Encourages calculated risk-taking to generate incremental revenue and deliver Savvy Service.

Ensuring Exceptional Customer Service

• Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

• Strives to improve service performance.

Managing and Conducting Human Resource Activities

• Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

• Conducts annual performance appraisals with direct reports according to Standard Operating Procedures.

• Communicates and executes departmental and property emergency procedures.

• Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.

• Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job.

• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.

• Establishes guidelines so employees understand expectations and parameters.

• Ensures employees receive on-going training to understand guest expectations.

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.

The Chief Cook is responsible for overseeing the kitchen's daily operations, ensuring the preparation of high-quality, authentic Indian vegetarian dishes. They lead the kitchen team by supervising food preparation, cooking, and plating, ensuring consistency in taste, presentation, and adherence to health and safety standards. The Chief Cook manages inventory, orders fresh ingredients, and controls food costs by minimizing waste. They collaborate with the restaurant manager to design menus, introduce seasonal or regional specialties, and accommodate dietary preferences. Additionally, the Chief Cook trains kitchen staff, enforces proper cooking techniques, and maintains a clean, organized kitchen. Strong culinary expertise in Indian vegetarian cuisine, leadership skills, and attention to detail are key to success in this role.

Chef Job Responsibilities:

• Lead, mentor, and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costs and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Interview, vet, and select kitchen staff.
• Schedule staff and assist in human resources processes as needed.

Requirement:

• They possess excellent communication and interpersonal skills, public relations skills, marketing and advertising skills, negotiation skills, leadership skills.
• Must be friendly, independent, aggressive, and has the ability to work as part of a team.
• Ability to work on Sundays and Public Holidays.

We are seeking a talented and passionate Chief Steward to join our Stewarding team. This role offers a unique opportunity to work in a dynamic environment.

Job Duties:

The Chief Steward oversees and manages all hygiene aspects related to the front and back of restaurant, bar and event that is delivered to our guests, key responsibilities include but not limited to the following:

Strategic Planning and Implementation

• Ensure that hygiene and operating equipments meet hotel and PPHR standards.
• Implement and comply with a successful business plan in terms of RB&E Operating equipment expenses.
• Function as an active participating member of the Hotel’s RB&E team.
• To organise and be involved in all aspect of Hygiene audit of the hotel, ensure hotel complies with all Food Hygiene related Laws and Regulations of Singapore and its relevant authorities

Operations Management

• To co-operate with all Outlet Chefs related to his assigned section, i.e. Cafe Restaurant, Specialty Restaurant, Bakery, Banquet Kitchen.
• Schedule rosters for all associates in the Stewarding Department and ensure that manpower is used efficiently.
• Regularly supervise the associates under his care to ensure that hygiene and sanitation is maintained at required levels in the hotel.
• Coach associates under his care and equip them with the necessary skills to complete the required tasks.
• Responsible of all cleaning activities to ensure efficiency and high standards of operations in all restaurants, bars and events.
• Communicate effectively the hotel strategies to his team (where appropriate).
• Ensure hygiene/supplier audits and tracking is completed regularly

Financial Management

• Leading the stewarding team in proper expenses and cost control with required services and standards and monitoring the performance of the entire department in this process.
• Has proven ability to engineer effective costs to achieve profit maximisation without impacting hygiene and cleanliness Expectations.
• Establish integrated cost management plan related to monthly OE inventories of all outlets.
• To create, implement and control performance standards for kitchen, stewarding, restaurants & bars so as to achieve the highest possible hygiene and sanitation standards, minimize operating equipment breakage and stream line efficient resource flow.

Business Development

• To monitor and analyze the cleaning contract and product of other hotel.
• To monitor cleaning machinery are regular service to ensure they are well kept.
• To work with Material Manager and Executive Chef to monitor and negotiated for the best service and price for all cleaning provider contracts.

Human Capital Management and Development

• Develop and grow the Stewarding team through leadership, mentorship and coaching to fuel the growth of the team and of the Pan Pacific Hotels Group.
• Identify and implement departmental training plans to further develop all associates in keeping with PPHG Learning & Development guidelines.
• Champion WDA/WSQ programs toward professional certification for associates.
• Conduct training for the staff in accordance to the Annual Training Plan in order that employees have the necessary skills to perform their duties.

Talent Profile:

• A current Stewarding Manager/Assistant Stewarding Manager of a large hotel with experience in high volume banqueting.
• Interest in of hotel operations.
• Experienced in managing diverse relationships, i.e. Multi-Cultural / Racial teams as well as local communities. High energy personality – engaging.
• Experience in large business hotel environments.
• WSQ Conduct Food and Beverage Hygiene Audit
• Advanced Food Hygiene Certificate
• HACCP Certification

Join our team and be part of an extraordinary journey to provide the pinnacle of luxury and service to our valued guests. If you are a customer service aficionado who thrives in a 5-star environment, we invite you to apply.

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

- responsible for preparation and cooking food products as per the defined SOPs in a timely manner.

- Supervise the kitchen assistants' work outputs on a daily basis (i.e. ingredient prep, packaging) and ensure that

workstations and cooking equipment are cleaned and maintained on a regular basis.

- Hands-on experience with various kitchen equipments and acceptance of spice fragrance.

- Ability to remain calm and undertake various tasks.

- Excellent time management abilities

- Ensure the kitchen department runs smoothly and complies with safety regulations.

- Ensuring all the ingredients are fresh.

- Up-to-date knowledge of cooking techniques and recipes

- Preparing menus, and monitoring staffs. performance, training new staffs.

- Organized inventory, storage, and distribution of supplies.

- Ability to work in a fast-paced environment and handle multiple tasks simultaneously.

- Ability to stand for long periods and work late nights.

- Ability to work on weekends and public holidays.

We have entered Singapore with over 15 years of F&B experience in Korea. We plan to introduce Korean food to the world and open over 100 restaurants worldwide.

Job Description:

• Lead overall operations, including financial performance, customer satisfaction, and team management.
• Develop and execute business strategies for growth and profitability.
• Manage budget, cost controls, and profit margins.
• Ensure compliance with health, safety, and regulatory standards.
• Establish supplier relationships and maintain inventory control.
• Oversee marketing strategies to increase brand visibility and customer base.
• Handle recruitment, staff training, and development.

Job Requirements:

• Proven experience in F&B management, preferably in Korean cuisine.
• Strong leadership, financial acumen, and strategic planning skills.
• Familiarity with Singapore’s restaurant regulations.
• Good soft skills and management skills.
• Korean cuisine major
• 10 years or more of experience in culinary
• Able to develop Korean menus
• Fluent in Korean and English
• Mature and positive attitude.

AEDAS is a leading global design practice dedicated to creative excellence and diversity in the built environment. We are a global platform for the most talented architects and designers, focused upon delivering locally-celebrated solutions for cities, communities and clients. Our global network of 11 offices forms a diverse staff base with skills across all sectors in architecture, interior design, building consultancy, master planning, landscape and urban design.

We are looking for a talented and experienced Hospitality Director to lead the business development and growth in projects and revenue of the Aedas Interiors studio as well as leading and mentoring the design team. As the Hospitality Director, you are responsible to bring work into the studio, marketing to win new work and maintain and develop client relationships. You will oversee the entire design process from conceptualization to execution, ensuring that all projects are completed on time, within budget, and to the highest standards of quality. You will lead, mentor and guide the design team to foster a culture of creativity and excellence and to grow and develop the team. You will be part of the senior management team in Aedas and is responsible for the growth and success of the company.

HOSPITALITY DIRECTOR, AEDAS INTERIORS

Responsibilities:

· Identify and pursue new business opportunities, including clients, markets, and partnerships

· Build and maintain strong relationships with existing and prospective clients, as well as with industry partners and stakeholders

· Lead the design team in the development and execution of all interior design projects

· Oversee project timelines, budgets, and quality control

· Work closely with Project Leads to understand client needs and requirements

· Oversee the Tender & RFP process, including proposal preparation, pricing strategy, and project team selection

· Provide leadership, mentorship, and guidance to the design team, fostering a culture of creativity and excellence

· Nurture & develop capabilities of the team

· Stay up-to-date with industry trends, emerging technologies, and new design practices to continuously improve the quality of our work

Requirements:

· Bachelor's or Master's degree in Interior Design or Architecture

· At least 15 years of experience in interior design, with a proven track record of successful project delivery in a multinational design firm (Hospitality)

· Proven track record in bringing in new projects/clients

· Excellent presentation, communication and interpersonal skills, with the ability to build and maintain relationships with clients and team members

· Strong leadership skills and the ability to manage a team effectively

· Proficient in AutoCAD, SketchUp, and other relevant design software and BIM

· A keen eye for design and a passion for creativity

Attributes:

· Excellent problem-solving skills and the ability to think creatively

· Strong presentation skills and the ability to communicate design concepts and market studio

· Highly skilled in managing and developing a team

· Detail-oriented with strong organizational and time management skills

· A dynamic personality and a willingness to take on new challenges

The Taiwan Visitors Association is a non-profit organization founded by the father of Taiwan tourism industry – Mr. Mi-jian Yiu, on November 29, 1956. Established for over 59 years, it is an all-rounded tourism association that looks after both the inbound and outbound market, and has the longest history and most complete structure among all travel related organizations in Taiwan.

The Board of Directors made up of proprietors or representatives of non-government tourism organizations, airlines, hotel industry, amusement companies, etc. All 23 directors are volunteers without compensation, joining hands for the promotion of Taiwan tourism. The 500+ members are of representative units of the tourism industry, including tourism associations, foundations, aviation and transportation industry, travel agencies, tourism hotels, culture and recreational industry, ball fields/courts, food and restaurants, conference & exhibition service industry, crafts, gifts & general merchandise, broadcasting & advertising, IT industry, etc.

The employment is for the position of Director to head up the Singapore Office.

TTA Singapore Branch engages in the activities of tourism & travel promotion from Singapore to Taiwan. The office strives on strong understanding of Taiwan as a travel destination and positioning it to the Singapore travel market.

The role of the Director serves as the head of the Singapore office. Key roles include but not limited to:

1. Executes plans and programs approved by Taiwan Tourism’s headquarter in Taipei.

2. Prepares and administers the annual Tourism Department budget; monitors department expenditures in accordance with the annual budget and purchasing policies.

3. Oversees the development, review, purchasing and distribution of, advertising, media releases, etc. on tourism-related subjects including attractions, activities, events, facilities, marketing, and public relations.

4. Represents Taiwan in cooperative local and regional promotional efforts; develops and maintains a positive relationship with the business communities and maintains public awareness of tourism issues.

The office requires a Director who processes strong connections and excellent understandings of the working structure & culture at Taiwan Tourism’s HQ in Taipei.