Total 113 Director/C-Level F&B / Tourism / Hospitality job vacancies

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.

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.

• Strong multitasking and organizational skills
• Good understanding of ingredients, recipes, kitchen safety and hygiene
• Passionate about culinary arts and creative cooking
• Familiar with general kitchen equipment and appliances
• Able to follow instructions accurately and efficiently
• Able to perform well under pressure in a fast-paced environment

As the Group’s CFO, you will be responsible for all financial matters across multiple brands and countries. You will lead accurate financial reporting, ensure compliance, monitor business performance, and optimize commercial results. Beyond safeguarding the company’s financial health, you will also identify growth opportunities and support the Group’s regional expansion in the F&B industry.

1. Develop the Group's financial strategy and support its overall development expansion strategy

2. Provide strategic financial leadership and guidance to the team

3. Responsible for supervising accounting and financial statement preparation to ensure accuracy, completeness, and compliance.

4. Monitor and manage cash flow, reserves, and financial performance metrics

5. Analyse financial data and provide insights to support decision-making

6. Participate in feasibility analysis for restaurant store expansion, site selection, investment, and exit.

7. Manage the company's financial risks and ensure regulatory compliance

8. Collaborate with other departments to align financial goals with overall business objectives

9. Identify opportunities for cost savings and process improvements

10. Manage relationships with banks, auditors, and external stakeholders.

Job Requirements

1. Degree in Accountancy, Finance, or a related field

2. Chartered Accountant (CA/CPA/ACCA)is an advantage.

3. Minimum qualified accountant with 10+ years of experience in a progressive finance experience and 5+ years of leadership role

4. Proven track record in financial planning, analysis, and reporting

5. Prior experience in F&B company or group is added advantage

6. Proficient in financial systems and technologies

7. Strategic thinker with strong business acumen

8. Strong understanding of Singapore’s compliance law

Role Overview

The role will be a regional role based in Singapore, responsible for establishing Savills’ Hotels APAC capital markets and advisory hub and acting as a primary conduit for Asian capital into ANZ and Europe.

The role is focused on cross-border hotel investment, capital origination, and regional platform development, working closely with the APAC and EMEA Hotels leadership teams. While the position carries near-term fee responsibility, it is also designed to build a scalable, long-term Hotels platform across Asia.

Key Objectives

• Position Singapore as Savills’ gateway for Asian hotel capital.
• Originate and execute cross-border hotel transactions into ANZ and Europe.
• Build a hub-and-spoke Hotels APAC platform, leveraging local capital markets teams across Asia.
• Integrate and scale the Hotelivate (India) platform across brokerage, advisory, and research.
• Deepen Savills’ relationships with hotel operators and brand platforms across APAC to unlock recurring brokerage and advisory opportunities.

Core Responsibilities
Capital Conduit – Singapore to ANZ & Europe

• Act as Savills’ lead contact for Singapore-based institutional investors and family offices with hotel investment mandates.
• Originate and execute hotel transactions into:
  o Australia and New Zealand (core focus)
  o Select European markets in partnership with David Kellett, Head of Hotels Europe.
• Maintain an active pipeline of Asian capital, including investment criteria, ticket sizes, and deployment strategies.
• Lead investor engagement, targeted roadshows, and capital introductions from Singapore.

Hub-and-Spoke Hotels Platform Across Asia

• Establish Singapore as the regional hub for Hotels APAC capital markets and advisory.
• Develop a hub-and-spoke model where:
  o Singapore leads capital, strategy, and cross-border origination.
  o Local Capital Markets teams in key Asian markets act as execution spokes.
• Act as the Hotels subject-matter lead on regional transactions, supporting local teams on cross-border deals.
• Improve consistency in deal flow, collaboration, and information sharing across the APAC platform.

Hotelivate Integration (India)

• Support the integration of Hotelivate into the broader Savills Hotels APAC platform.
• Introduce and grow brokerage capability alongside Hotelivate’s advisory and research strengths.
• Leverage Hotelivate’s investor, owner, and operator relationships across the region.
• Use Hotelivate’s research and events platform to support origination, marketing, and thought leadership.

Operator & Brand Relationships

• Build and maintain senior relationships with hotel operators and brand platforms across APAC.
• Position Savills as the preferred advisor for:
  o Operator selection
  o Brand repositioning
  o Expansion and rebranding strategies
• Use operator relationships to generate brokerage, advisory, and asset management opportunities.

Year 1 – Establish & Deliver
Year 2 – Expand & Integrate
Year 3 – Scale & Lead

Travel & Market Connectivity

Given the regional scope of the role, regular travel is required to maintain strong market connectivity, client relationships, and effective execution across APAC.

• Spend approximately 1–2 weeks per quarter in Australia to remain closely connected to the ANZ market, support active mandates, and maintain alignment with the Sydney-based Hotels team.
• Shorter, targeted travel within Asia will be undertaken as required to support:
  o Investor and family office engagement
  o Local capital markets teams within the hub-and-spoke model
  o Operator and advisory relationships across priority markets

This travel approach is intended to ensure consistent presence across core markets while remaining flexible and aligned with deal flow, client needs, and business priorities.

✨ CHEFLAM’S, a premium Sichuan cuisine brand, is launching a new restaurant – new store opening in progress!| Elegant dining environment, stable customer base, friendly team atmosphere

✨ Full-time | 6 days a week | Clear work schedule, standardized management

✨ Monthly salary SGD 5,500–6,500 (depending on experience) + stable career development opportunities + Performance dividends

✨ 10 days annual leave | Sick leave and other benefits as per company policy

✨ Opportunity to lead a team, participate kitchen standardization, and be promoted to higher management positions for outstanding performanceUrgently hiring

Job Summary

We are seeking a highly organized and proactive Personal Assistant to provide full administrative and operational support to the Director. The ideal candidate will be able to handle confidential matters, manage schedules efficiently, and ensure smooth day-to-day operations. This role follows a 5-day work week and may require flexibility to work beyond office hours when necessary to support the Director’s schedule.

Key Responsibilities

• Manage and maintain the Director’s calendar, appointments, and meetings
• Coordinate internal and external meetings, including preparation of agendas and minutes
• Handle email correspondence, phone calls, and communication on behalf of the Director
• Arrange travel bookings, accommodation, and itineraries
• Prepare reports, presentations, and documents as required
• Assist in project coordination and follow-up on action items
• Maintain proper filing systems (both physical and digital)
• Liaise with internal departments and external stakeholders
• Handle confidential information with discretion and professionalism
• Perform ad-hoc duties as assigned by the Director

Requirements

• Diploma or Degree in Business Administration or related field
• Minimum 2–5 years of experience as a Personal Assistant / Executive Assistant
• Excellent organizational and time management skills
• Proficiency in Indonesia will be an added advantage, as the role may involve communication with Indonesian speaking clients and management
• Proficient in Microsoft Office (Word, Excel, PowerPoint, Outlook)
• Ability to multitask and work under pressure
• High level of integrity and confidentiality
• Able to work independently with minimal supervision
  

*Additional Information:

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company for the purpose of the processing and administration by the company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.

We look forward to having you as a part of our Beverly Hotel Elements family!

Seven Grains Pte Ltd is seeking a passionate and strategic Beverage Director to lead and elevate beverage operations starting with its flagship restaurant, TANOKE, with plans to expand across future Japanese dining concepts under the group. This role oversees the full spectrum of beverage development – from conceptualisation to execution, staff training, guest events, and strategic partnerships.

Key Responsibilities:

Beverage Programme & Innovation

• Lead the curation, development, and costing of sake, spirits, and cocktail menus across all outlets.
• Introduce seasonal beverage highlights and pairing menus aligned with restaurant concepts.
• Ensure high standards of quality, consistency, and profitability in beverage offerings.

Sake & Spirits Education

• Conduct regular staff training sessions, for sake and Japanese spirits.
• Organise and host customer-facing sake tastings, workshops, and pairing events.
• Serve as the in-house sake sommelier and represent the brand in relevant industry events.

Operational Leadership

• Collaborate with Directors, General Manager and Service Team to implement SOPs across outlets.
• Collaborate with internal/external Beverage Consultants, Brewery Owners, Suppliers & Distributors to organise events.
• Oversee inventory management, procurement, and supplier relationships for beverage categories.
• Monitor beverage costs, wastage, and sales performance to meet group KPIs.

Event & Brand Partnership

• Plan and execute group-wide beverage events, including brand collaborations and seasonal campaigns.
• Liaise with importers, breweries, and distributors for sponsorship and marketing support.

Compliance & Licensing

• Ensure all beverage operations comply with local licensing and regulatory requirements.
• Keep abreast of industry trends and innovations in the alcoholic and non-alcoholic beverage scene.

Requirements:

Experience & Skills

• Minimum 5 years of experience in beverage management, with at least 2 years in a multi-outlet or group role.
• Deep knowledge of sake and Japanese spirits; certification (e.g. SSA, WSET, Kikisake-shi) preferred.
• Proven track record in menu creation, cost control, and staff development.
• Experience in event planning and guest engagement through workshops or pairing dinners.

Personality & Attributes

• Passionate advocate for Japanese culture and beverage craftsmanship.
• Strong leadership, communication, and organisational skills.
• Ability to work across teams and brands in a fast-paced, evolving environment.
• Highly motivated, hands-on, and customer-focused.

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.

Job Description & Requirements

-Design and create menus that align with the restaurant's concept and customer preferences.

-Develop new recipes and refine existing ones to maintain high standards of quality and presentation.

-Adjust menu offerings based on seasonal availability and customer feedback.

-Monitor food quality, presentation, and taste to ensure consistency and high standards.

-Maintain compliance with food safety regulations, including proper handling, storage, and sanitation.

-Conduct regular inspections to ensure cleanliness and organization in the kitchen.

Interviewing, hiring, and training cooks and other kitchen staff.

Planning and supervising tasks carried out by the food preparation staff.

Taking responsibility for the health and safety of the food team.

Planning food menus and ensuring that the menu is fresh and well presented.

Keeping abreast of culinary trends and incorporating these into the menu.

Developing recipes and determining how best to present dishes.

Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.

Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.

Checking regularly that the equipment and work areas are kept spotless.

Keeping abreast of and complying with the latest health and safety laws and regulations.

JOB DESCRIPTION

• interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

JOB REQUIREMENTS

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.

Job Description

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

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

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

Requirements

• At least 3 years of relevant working experience as Chief Cook

• Must be dedicated and committed

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.

Job Summary

Lead the overall F&B strategy and operations, driving profitability, brand standards, and growth across all outlets within the organization.

Key Responsibilities

• Oversee all F&B operations, ensuring quality, consistency, and service excellence
• Drive financial performance (P&L, budgeting, cost control, revenue growth)
• Develop and execute F&B strategies, concepts, and expansion plans
• Lead and develop senior management teams across outlets
• Ensure compliance with food safety, hygiene, and regulatory standards
• Manage supplier partnerships, procurement, and cost efficiencies
• Enhance customer experience and brand positioning

Requirements

• 10+ years of F&B experience, with senior leadership exposure
• Proven track record in multi-outlet or regional operations
• Strong financial acumen and business strategy skills
• Excellent leadership and stakeholder management

Reporting

Reports to CEO / Managing Director

Roles & Responsibilities

· Ensure the quality of all the dishes adhere to company’s standard

· Liaise with other department for the maintenance of kitchen equipment

· Supervise kitchen operations and ensure smooth flow of food

· Increase profit and reduce expenditure and control cost

· Familiarise with the menu

· Create new dishes

· Conduct checks before operation starts

· Manage the department and conduct briefings

· Handle dismissal, termination and resignation

· Ensure the departments follow the 5S and HACCP requirements

· To perform any other duties assigned by superior

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