Total 45 Director/C-Level F&B / Tourism / Hospitality job vacancies

Overview:

Our client, a renowned luxury hospitality brand, is seeking an experienced Director, Groups, Meetings & Events to lead and drive revenue growth across group bookings, meetings, conferences, and event business segments.

This leadership role is responsible for developing commercial strategies, maximizing conversion opportunities, optimizing event space utilization, and leading a high-performing team to achieve business objectives while delivering exceptional client experiences.

Responsibilities:

Commercial & Revenue Management

• Drive and maximize revenue opportunities across Groups, Meetings and Events (GME) segments.
• Develop and execute strategic plans to increase business conversions and market share.
• Review business performance, identify revenue gaps, and implement action plans to achieve budget targets.
• Lead forecasting, budgeting, and business planning activities, including weekly, monthly, and rolling forecasts.
• Monitor key performance indicators, conversion ratios, occupancy trends, and revenue contribution.
• Optimize function space utilization and revenue generation through effective event assessment and diary management.
• Support hotel occupancy strategies by securing group business to establish an early occupancy base.

Business Development & Market Engagement:

• Identify and pursue new business opportunities while expanding existing client relationships.
• Conduct site inspections, client presentations, familiarization trips, and networking activities.
• Collaborate with tourism boards, industry associations, travel partners, and global sales offices to drive business growth.
• Maintain strong market intelligence on industry trends, competitor activities, and customer needs.
• Participate actively in sales missions, client engagement initiatives, and business acquisition activities.

Leadership & Team Management:

• Lead, coach, and mentor a high-performing Groups, Meetings & Events team.
• Foster a collaborative, customer-focused, and results-driven culture.
• Support talent development, succession planning, and performance improvement initiatives.
• Ensure team members are equipped with the skills and resources required to achieve business objectives.

Stakeholder Management:

• Build and maintain strong relationships with internal and external stakeholders, including:Revenue ManagementSales & MarketingEvent ServicesCorporate OfficesConvention & Visitors BureausAirlines and Travel Management CompaniesIndustry Partners and Key Accounts
• Collaborate cross-functionally to deliver commercial objectives and exceptional guest experiences.

Operational Excellence:

• Ensure accurate management of deposits, commissions, and contractual obligations.
• Review business pace, conversion performance, and market trends regularly.
• Maintain high standards of system utilization, reporting accuracy, and compliance.
• Support achievement of customer satisfaction targets and quality assurance benchmarks.

Requirements:

• Degree or Diploma in Hospitality, Business, Marketing, or related discipline.
• Minimum 5 years of leadership experience in Groups, Meetings & Events, MICE, Catering Sales, or a similar hospitality commercial function.
• Proven track record of driving revenue growth and business conversions within the hospitality industry.
• Strong understanding of local market dynamics and global travel and meetings trends.
• Excellent commercial acumen, negotiation, and relationship management skills.
• Strong analytical skills with experience in budgeting, forecasting, and performance reporting.
• Demonstrated ability to lead, motivate, and develop high-performing teams.
• Excellent communication, presentation, and stakeholder management skills.
• Resilient, adaptable, and able to thrive in a fast-paced environment.
• Experience within luxury hotels, integrated resorts, or international hospitality brands.
• Proficiency in Delphi, MeetingBroker, Cvent, or related event management systems.
• Strong network within the corporate, MICE, and hospitality sectors.

Interested candidates please apply online or send your latest CV to alex.fong @AlwaysHired.com.sg

AlwaysHired Pte Ltd

Reg No: R1549345

EA: 24C2293

We regret to inform that only shortlisted candidates will be notified. Please note that your response to this advertisement will constitute informed consent to the collection, use, and/or disclosure of personal data by AlwaysHired, its affiliates and, where necessary, to relevant third parties, for purposes such as job application processing, career advisory, research, and other administrative purposes, in compliance with the relevant provisions of the Privacy Policy available at www.alwayshired.com.sg/privacy-policy.

Position Summary

The Chief Engineer is responsible for overseeing the overall maintenance, repair, and efficient operation of the hotel’s engineering systems and facilities. This includes preventive maintenance, safety compliance, energy management, contractor supervision, and ensuring all guest rooms and public areas are maintained to hotel standards.

The role is also responsible for leading the engineering team to ensure smooth daily operations while minimizing equipment downtime and maintaining a safe environment for guests and employees.

Key Responsibilities

Operations & Maintenance

• Oversee the day-to-day operations of the Engineering Department.
• Ensure all hotel facilities, guest rooms, public areas, back-of-house areas, and equipment are maintained in excellent working condition.
• Develop and implement preventive maintenance programs for all mechanical, electrical, plumbing, HVAC, kitchen, and laundry equipment.
• Attend to emergency breakdowns and ensure prompt rectification of issues.
• Monitor maintenance requests and ensure timely completion.

Team Management

• Lead, supervise, and train the engineering team.
• Prepare duty rosters, work schedules, and manpower planning.
• Conduct performance review sand provide coaching to team members.
• Ensure staff comply with workplace safety and hotel policies.

Safety & Compliance

• Ensure compliance with Singapore regulations, including:

- Workplace Safety and Health (WSH)
- Fire Safety requirements
- Building and construction regulations
- Environmental and sustainability standards

• Coordinate and liaise with external contractors, vendors, and government authorities.
• Ensure all licenses,certifications, and statutory inspections are up to date.

Financial & Cost Control

• Prepare and manage the engineering department budget.
• Control repair and maintenance expenses while maintaining operational standards.
• Monitor utility consumption and implement energy-saving initiatives.
• Source quotations and manage contractor work within approved budgets.

Projects & Renovation

• Support hotel refurbishment, upgrading projects, and renovation works.
• Coordinate project timelines and ensure minimal disruption to hotel operations.
• Review contractor work quality and project completion standards.

Requirements

• Diploma or Degree in Mechanical, Electrical Engineering, Building Services, or related field.
• Minimum 5 years of engineering experience in hospitality, with at least 2 years in a supervisory or managerial role.
• Experience in hotel engineering operations
• Good knowledge of HVAC, electrical, plumbing, fire protection, and building systems.
• Familiar with Singapore safety and regulatory requirements.
• Strong leadership and problem-solving skills.
• Able to work under pressure and respond to emergencies when required.
• Proficient in Microsoft Office and maintenance management systems.

Preferred Qualifications

• Certified Fire Safety Manager (FSM) is an advantage.
• Knowledge of energy conservation and sustainability practices.
• Experience handling hotel renovation or CAPEX projects.

1. Pleases customers by providing a pleasant dining experience.

2. Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.

3. Executes cold food production in accordance with standards of plating guide specifications.

4. Adheres to proper food handling, sanitation, and safety procedures.

Requirements:

1. Minimum two (2) years of cooking experienced include food preparation

2. Current food handler certification

Job Description

• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Develop new dishes to ensure the variation and the quality of food
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Ensure that all activities conform to HACCP & 5S requirements

Any other jobs or duties assigned by the Executive Chef from time to time.

Job Requirements

• At least 6 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

JOB DESCRIPTION:

• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Develop new dishes to ensure the variation and the quality of food
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Executive Chef from time to time.

JOB REQUIREMENTS:

• At least 6 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

• Prepare and cook a variety of South Indian dishes with precision and authenticity
• Develop and innovate menu items while maintaining traditional recipes
• Oversee kitchen staff and ensure efficient kitchen operations
• Manage inventory and order supplies as needed
• Ensure adherence to all food safety and hygiene standards
• Train and mentor junior chefs and kitchen assistants
• Collaborate with management to plan and execute special events and promotions
• Monitor food quality and presentation to ensure customer satisfaction

The Hari is coming to Singapore.

Contemporary, cultured and quietly confident, The Hari is preparing to make its debut in the heart of Orchard.

We are seeking a Director of Culinary & Food and Beverage to help shape one of the hotel’s most important expressions.

This is more than an operational leadership role.

It is an opportunity to define dining concepts, create venues people talk about, build exceptional teams, drive commercial success, and cultivate a food and beverage culture that becomes part of Singapore’s social fabric.

It is an opportunity to define dining concepts, create destination venues, build exceptional teams, drive commercial performance and establish a food and beverage culture that becomes part of Singapore's social landscape.

The Opportunity

As Director of Culinary & Food and Beverage, you will lead the strategic and operational direction of all food and beverage experiences across the hotel.

From restaurants and bars to private dining, events, partnerships and future concepts, you will be responsible for creating experiences that are distinctive, commercially successful and authentically aligned with The Hari brand.

Working closely with the General Manager and pre-opening leadership team, you will help shape the culinary identity of the hotel from the ground up.

Key Responsibilities

• Develop and execute the culinary and food & beverage strategy for the hotel
• Lead all restaurant, bar, event and dining operations
• Drive guest experience, quality standards and service excellence
• Develop concepts, menus and outlet positioning strategies
• Manage financial performance, pricing, profitability and productivity
• Build and develop high-performing culinary and service teams
• Collaborate with Marketing, Partnerships and Sales on activations and events
• Support all pre-opening planning, recruitment and launch activities

What You Bring

• Significant leadership experience in luxury, ultra-luxury or lifestyle hospitality
• Proven success managing complex multi-outlet food and beverage operations
• Strong culinary knowledge and commercial acumen
• Experience in openings, re-positionings or concept development
• Ability to lead both culinary and service teams
• Passion for creating memorable guest experiences
• Strong stakeholder management and leadership capabilities

Experience within Singapore's luxury hospitality or dining market is advantageous.

Why The Hari

The Hari is a beacon of modern luxury, bringing together culture, creativity and warm hospitality through experiences that feel personal, thoughtful and distinctive.

We create places that locals love and travellers discover.

As Director of Culinary & Food and Beverage, you will have the opportunity to shape the reputation and identity of a new luxury lifestyle destination from its earliest chapter.

Join Us

• Bring your craft

• Bring your commercial instinct

• Bring your curiosity and standards

And perhaps, bring an idea we have not thought of yet.

The Hari Singapore awaits.

Responsible for food preparation and cooking to standard operating procedures.

Ensure smooth operations and allocation of duties within the kitchen.

Ensure that all orders are fulfilled in a timely manner and to expected standards.

Attend to kitchen-related duties stock- checking and inventory and ordering.

Ensure good hygiene and housekeeping standards within the kitchen.

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Maintain strong relationships with key clients and wholesale buyers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Company Description

York Hotel Singapore is an upscale 4-star business hotel located in Mount Elizabeth, within walking distance to the retail and entertainment hub of Orchard Road. The hotel features 407 well-appointed rooms and suites across two blocks, along with a variety of facilities and amenities. With 8 function rooms that can accommodate up to 450 guests, York Hotel is ideal for meetings and events. Guests can indulge in a tempting array of Western, Asian, and Penang specialties at the White Rose Café. Experience a quiet urban oasis just minutes away from the vibrant city life of Singapore.

Role Description

This is a full-time on-site role for a Chief Engineer at York Hotel, located in Orchard. The Chief Engineer will oversee and manage all engineering operations and maintenance activities within the hotel. Responsibilities include ensuring the proper operation and maintenance of the building systems and equipment, coordinating with contractors and vendors, and ensuring compliance with local regulations. The Chief Engineer will also be responsible for managing the engineering team, budgeting, and implementing energy conservation and sustainability initiatives.

Qualifications

• Proficient in Electrical, Mechanical, and HVAC systems
• Experience in managing maintenance staff and projects
• Knowledge of building codes and safety regulations
• Strong problem-solving and decision-making skills
• Excellent communication and leadership abilities
• Ability to work in a fast-paced environment
• Ability to evaluate all costs for contracts and projects.
• Must have relevant background in FSM, WEMP, GMM and Safety portfolio.
• Relevant degree or certification in Engineering or related field
• Singaporean or Permanent Resident (PR) preferred.

We are seeking a dynamic and results-driven Assistant Director of Catering to support the overall catering sales strategy and drive revenue growth for the hotel. The ideal candidate will be responsible for developing and securing corporate, MICE, wedding, and social event business while assisting in leading the catering sales team to achieve departmental objectives. This role requires strong sales acumen, leadership capabilities, and excellent client relationship management skills.

Key Responsibilities

Sales & Revenue Generation

• Drive catering sales revenue through proactive solicitation of corporate, MICE, wedding, and social event business.
• Identify and develop new business opportunities to achieve departmental revenue targets.
• Conduct sales calls, client meetings, presentations, and hotel site inspections.
• Build and maintain strong relationships with existing and prospective clients, event planners, and corporate partners.
• Negotiate contracts and close business opportunities effectively.
• Collaborate closely with Banquet Operations and other departments to ensure seamless event execution and guest satisfaction.
• Monitor market trends and competitor activities to identify business opportunities and maintain competitiveness.

Leadership & Team Management

• Support the Director of Sales in managing the daily operations of the catering sales department.
• Lead, coach, and motivate the catering sales team to achieve KPIs and revenue goals.
• Provide guidance and support to team members in handling client enquiries, negotiations, and event coordination.
• Foster a positive and high-performing team environment.

Administrative & Reporting

• Prepare sales forecasts, monthly reports, and revenue analysis.
• Maintain accurate account and booking records in Delphi, Opera, or relevant sales systems.
• Assist in annual budgeting, forecasting, and strategic sales planning.
• Ensure all contracts, proposals, and event documentation are properly managed and updated.

Requirements

• Minimum 4 years of relevant hotel catering or event sales experience in Singapore.
• Prior supervisory or managerial experience preferred.
• Strong knowledge of MICE, weddings, and banquet operations.
• Proven track record in achieving sales targets and managing key accounts.
• Excellent communication, negotiation, and interpersonal skills.
• Strong organizational and problem-solving abilities.
• Proficient in Microsoft Office and hotel sales systems such as Delphi and Opera.
• Ability to work flexible hours, including weekends and public holidays when required.

Job Description:

· Prepare and cook food

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

· Ensure good kitchen hygiene and housekeeping duties

· Maintain regular cleaning for all kitchen areas and equipment

· Implementing hygiene policies and examining equipment for cleanliness.

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

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

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

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

· Setting and monitoring performance standards for staff.

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

Job Requirements:

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

· Advanced knowledge of food professional principles and practices.

· Proficient knowledge of human resources management.

· Excellent communication skills.

· Ability to meet deadlines.

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

We are looking for a Chief Chef to join our Japanese Yakitori Restaurant and prepare authentic Japanese cuisine for our guests.

-Basic Salary Range :10000-12000

-Ability to converse in Japanese language will be added advantage for liaison with Japan HQ

-Availability to work on shifts, during business hours, including weekends or public holidays .. -Fill in where needed to ensure guest service standards and efficient operations.

-Yakitori Chef responsibilities include handling a wide range of raw cargoes and ingredients, managing food stocks and working with an attention to detail to fulfill all orders -within quality standards. To be successful in this role, you should have experience with Japanese cuisine and be available to - work during our opening hours have a full - understanding of food safety and sanitation practices.

-Follow company rules and regulations.

-Prepare food orders in a timely and organized manner.

-Lead the team in preparation of all food items required for service on the line and

-6 day work a week

- 44/ hours week

-Staff meal 

-Uniform provided 

-Employment benefits according to MOM regulation.

-5 mins walk from Raffles Place MRT near boat quay 

Any inquiries call 

HR Manager 

Rachel 

M-97817750

Responsible for food preparation and cooking to standard operating procedures.

Ensure smooth operations and allocation of duties within the kitchen.

Ensure that all orders are fulfilled in a timely manner and to expected standards.

Attend to kitchen-related duties stock- checking and inventory and ordering.

Ensure good hygiene and housekeeping standards within the kitchen.

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Maintain strong relationships with key clients and wholesale buyers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Implements high standards for all aspects of life-safety, loss-prevention, unit owner identity, and privacy protection. Operates within the constraints of the residences budget. Provides timely reporting of financial performance and projections to the Board. Manages luxury condominium facilities and all departments working within the building, including physical plant with attention to protection of the investment and plans to increase its value through superior care. Serves as a Liaison to Association shared services Directors (e.g., Loss Prevention, Human Resources, Accounting, Housekeeping). Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and employees and provides a return on investment.  Implements training programs related to property management reinforcing constant quality service. Continuously identifies and corrects building and service defects while providing increase in value. 

Managing Property Operations

• Works with the Guidance team to develop an operational strategy that is aligned with the brand’s business strategy and leads its execution.
• Reviews Owner engagement survey and prepares yearly action plan comment cards, guest satisfaction results and other data to identify areas of improvement.
• Adheres to the four pillars of Operational excellence: Owner and employee engagement, financial excellence and Property Management 
• Evaluates if the Operations Team meets service needs and provides feedback to the operations team.
• Participates in public space walk-throughs with Engineering and Housekeeping to ensure public space and back of the house areas are well maintained, and preventative maintenance processes are in place.
• Tours building on a regular basis speaking with associates, owners, and Board of Directors to understand business needs and assess operational opportunities.
• Works with team to put sustainable work processes and systems in place that support the execution of the strategy.
• Reviews reports and financial statements to determine whether the residential property is performing against the budget. 
• Communicates a clear and consistent message regarding departmental goals to produce desired results.
• Manages luxury condominium facilities and all departments working within the building, including physical plant with attention to protection of the investment and plans to increase its value through superior care. 
• Serves as a Liaison to Association shared services Directors (e.g., Loss Prevention, Human Resources, Accounting, Housekeeping).
• Identifies and corrects building and service defects while providing an increase in value. 
• Implements high standards for all aspects of life safety, loss prevention, unit owner identity, and privacy protection. 
• Maintains complete inventory of: Unit owners’ information, parking and storage spaces, monthly Association common dues, Owners’ monthly/quarterly newsletter, hotel features, services, and hotel restaurant food concepts and information.
• Maintains complete knowledge of and complies with all hotel and residence policies and procedures.

Leading Operations Teams

• Verify associates are treated fairly and equitably.
• Celebrates successes and officially recognizes the contributions of team members.
• Fosters associate commitment to providing excellent service, participating in daily stand-up meetings, and models desired service behaviors in all interactions with guests and employees.
• Develops and executes the necessary decisions to keep property moving forward toward achievement of goals.
• Implements training programs related to property management reinforcing constant quality service. 

Managing Relationships with Property Stakeholders

• Attends owners and Board meetings and provides monthly reports and financial statements to the Board of Directors. 
• Establishes strong relationships with all owners and their Board of Directors to maintain a successful residential community. 
• Promotes constructive collaboration through education, communication, and innovation. 

Managing Profitability

• Works with direct reports to determine areas of concern and establish ways to improve the departments’ financial performance.
• Prepares and operates within the constraints of the residences’ annual budget.
• Identifies key drivers of business success and keeps leadership focused on the critical few to achieve results.
• Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target resident owner and employees and provides a return on investment.
• Provides timely reporting of financial performance and projections to the Board.
• Guides the Board on appropriate property management requirements and governance compliance. 

Managing the Owner Experience

• Creates an atmosphere in all Residential common areas that meets or exceeds owner’s expectations.
• Champions the brand’s service vision for product and service delivery and ensures alignment amongst the leadership teams.
• Verifies core elements of the service strategy are in place to produce the desired results.
• Establishes and maintains open, collaborative relationships with direct reports and entire operations team. Ensures direct reports do the same for their team.
• Interfaces with customers (e.g., owners, vendors, guests), on a regular basis to obtain feedback on quality of product, service levels, and overall satisfaction.
• Handles owner’s complaints by following the instant pacification procedure and verifying guest satisfaction.

Managing and Conducting Human Resources Activities

• Facilitates the development of creative solutions to overcome obstacles and manages the implementation to continually improve guest satisfaction results.
• Verifies that employees are treated fairly and equitably.
• Verifies that regular, ongoing communication is happening in Operations (e.g., pre-shift briefings, staff meetings).
• Fosters associate commitment to providing excellent service, participates in daily stand-up meetings and models desired service behaviors in all interactions with owners, their guests, and employees.
• Incorporates owner satisfaction as a component of staff/operations meetings with an emphasis on generating innovative ways to continually improve results.
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
• Solicits employee feedback, utilizes an “open door policy” and reviews employee satisfaction results to identify and address employee problems or concerns.
• Verifies that 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 appraisal with direct reports according to Standard Operating Procedures.
• Champions change manages the implementation of brand and regional business initiatives and communicates follow-up actions to the team, as necessary.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.  We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

We are an established Japanese culinary establishment seeking a visionary and elite Head Chef / Culinary Director to helm our kitchen operations. The ideal candidate will bring extensive, mastery-level expertise in traditional and modern Japanese gastronomy (including specialized Omakase and Kaiseki) to maintain our high standards of culinary excellence.

Key Responsibilities:

• Menu Architecture & Curation: Design, implement, and continuously elevate authentic Japanese seasonal menus, managing ingredient sourcing directly from elite Japanese vendors.

• Kitchen Operations Management: Oversee all daily kitchen workflows, maintain rigorous food health, safety, and hygiene standards, and strictly manage food costing and inventory budgets.

• Culinary Training & Knowledge Transfer: Actively mentor and upskill local kitchen staff, passing down advanced techniques in traditional fish aging, fermentation, and intricate preparation methodologies to build a resilient local team.

• Executive Leadership: Collaborate directly with management and directors regarding restaurant expansion, kitchen workflow layout optimization, and brand positioning in the premium F&B market.

Job Requirements

• Experience: Minimum of 15-20 years of professional experience strictly within high-end, premium Japanese culinary establishments or Michelin-starred concepts.

• Specialized Skills: Mastery of authentic Japanese culinary arts, including advanced sashimi presentation, traditional dashi blending, and deep knowledge of seasonal ingredient logistics.

• Leadership Profile: Proven track record of managing elite kitchen teams, organizing inventory workflows under high-pressure environments, and leading culinary training programs.

• Language/Cultural Fluency: Ability to communicate fluently with premium Japanese ingredient suppliers and understand traditional culinary philosophy is essential for menu authenticity.