Total 144 Director/C-Level F&B / Tourism / Hospitality job vacancies

Our Story

Black Sheep Restaurants is a celebrated hospitality movement with a growing international presence. We are built on a shared passion for creating exceptional and personalised dining experiences. Our journey in Singapore is just beginning, and we are excited to expand our family of restaurants, which already includes the beloved Messina and La Vache!, with our third, Jean-Pierre, opening in Q3, and many more to come. We are looking for a leader to join us on this exciting journey of growth and help us build a legacy of hospitality excellence in Singapore, following over a decade in Hong Kong.

Job Summary

We are seeking a dynamic and experienced Global Director of Guest Experience & Hospitality Training to join our team. Based in our Singapore hub, this senior leadership role is pivotal in shaping and delivering a world-class guest experience across our global portfolio, with a strong focus on our rapidly expanding Singapore operations. The successful candidate will be responsible for the hands-on implementation of our global training programs, fostering a culture of service excellence in Singapore and building strong relationships with key stakeholders in the city (guests, hotels, hospitality schools and partners). This role requires a dedicated leader who is passionate about building from the ground up and is excited by the opportunity to make a significant impact in a new and growing market in Singapore. With a focus on Singapore, this role also requires group-wide global implementation and delivery of programmes and standards.

Key Responsibilities

Singapore-Focused Training & Implementation

• Lead the on-the-ground implementation of our comprehensive global training program across our Singapore restaurants, including Messina, La Vache!, and the upcoming Jean-Pierre.

• Adapt and localize global training modules to the unique needs of the Singapore market, ensuring they resonate with both our team and our guests.

• Personally deliver engaging training modules and workshops to our Singapore-based hospitality professionals, from front-of-house teams to restaurant leaders.

• Establish and monitor key performance indicators (KPIs) to measure the effectiveness of training initiatives in our Singapore restaurants, directly linking them to guest satisfaction and loyalty.

Leadership & Team Development

• Act as a mentor and coach to our Singapore-based leaders, empowering them to drive service excellence and build high-performing teams.

• Play a key role in nurturing future leaders within our Singapore operations, identifying and developing high-potential talent.

• Champion the Black Sheep culture of hospitality, ensuring our values are embedded in every aspect of the guest experience in Singapore.

Stakeholder & Community Engagement

• Cultivate and maintain strong, collaborative relationships with our General Managers and restaurant leaders in Singapore.

• Develop and nurture relationships with key guests in Singapore, creating a loyal following for our restaurants.

• Build a strong network of on-the-ground relationships with hotels, schools, and other relevant partners in Singapore to support recruitment and brand-building initiatives.

• Serve as a brand ambassador for Black Sheep Restaurants in Singapore, representing us at industry events, conferences, and networking functions.

Key Skills and Requirements

•A minimum of 5 years of experience in a senior management role within the luxury hospitality, VIP management or guest experience sector.

• Proven track record of implementing successful training and development programs, with a hands-on approach to delivery.

• In-depth knowledge of Black Sheep values (community, leadership and hospitality) for in-house group-level training.

• Excellent SevenRooms knowledge and back-end portal understanding and skills for technology deployment.

• Proven experience with CRM systems and review/social feedback platforms, as well as survey tools for guest feedback mechanisms.

• Core knowledge of stories, branding and tone of voice for strong guest communication and activations support.

• Strong relationships with hotel concierges and self-starter approach to new relationship development.

• Strong leadership, coaching, and mentoring skills, with a passion for developing talent. Exceptional interpersonal and communication skills, with a natural ability to build rapport and collaborate effectively with a wide range of stakeholders. Strong copywriting skills preferred for guest communications.

• A strategic and innovative thinker with a data-driven approach to measuring performance and driving continuous improvement.

• Deep understanding of the Singapore and broader APAC hospitality market is essential.

• Must be based in Singapore and willing to undertake regular international travel.

• An entrepreneurial spirit and a desire to be part of a growth story, with a passion for building something from the ground up.

• Comfortable with working flexible hours including evenings and weekends.

If you think you fit the bill, write in to us with your full resume, salary expectations to angela@reveres.com.sg.

This role reports to the Director of Sales.

Job Responsibilities

1.    Responsible for acquisition and maintenance of all assigned sales accounts.

2.    Supports DOS in administering the Sales team, conducts training, monitors and motivates the sales team through participative management.

3.    Responsible for implementing the segment sales strategy and achieving segment revenue goals, hotel revenue goals and guest and associates' satisfaction.

4.    Reports to DOS on potential markets needing coverage.

5.    Initiates sales activities such as sales calls, sales blitz, appointments, entertainment, presentations, prospecting, proposals, and closing sales.

6.    Prepares customers’ correspondence and sales related reports.

7.    Ensures proper maintenance of sales files.

8.    Participates and coordinates promotional, overseas sales trip, trade shows or any other assignment.

9.    Support the DOS in revenue management, with rate positioning, optimizing rates and occupancy to achieve targeted competitive positioning.

10.  Disseminates sales related information to other departments as appropriate.

11.  Responsible to carry out any other duties and responsibilities as and when assigned by the Management of the Hotel and department.

Requirements
1.     Possesses a relevant Diploma or Degree

2.     Minimum 5 years’ relevant working experience in the hotel industry

3.     Relevant room sales experience in the hospitality industry with proven sales track record

4.     A self-motivated, dynamic, meticulous and result-oriented individual

5.     Excellent interpersonal and communication skills

6.     Strong network of Corporate/RFP accounts

7.     Possesses strong sales negotiation and presentation skills

8.     Must be able and willing to travel overseas

Job Description:

We are seeking a highly skilled and experienced Cheif Cook specializing in authentic South Indian Chettinad cuisine to lead our kitchen operations. The ideal candidate must have strong expertise in preparing traditional Chettinad dishes and managing a professional kitchen environment in Singapore.

Key Responsibilities:

• Prepare and cook a wide variety of authentic Chettinad dishes with consistency and high quality
• Specialize in signature items such as: Mutton ChukkaMutton Kola UrundaiNaatukoli Chicken (Country Chicken dishes)Paal Paniyaram,Boli
• Prepare traditional Chettinad snacks including: Murukku, Seedai
• Develop and maintain authentic Chettinad beverages and drinks
• Oversee daily kitchen operations, including food preparation, cooking, and presentation
• Ensure food hygiene, safety standards, and cleanliness as per Singapore regulations
• Manage kitchen staff, provide training, and maintain discipline
• Plan menus, control food costs, and maintain inventory
• Ensure consistency in taste, portioning, and presentation

Job Requirements:

• Proven experience as a Chef / Head Chef specializing in South Indian Chettinad cuisine
• Hands-on experience in Chettinad cooking in a restaurant or catering environment in Singapore will be added advantage
• Strong knowledge of traditional recipes, spices, and preparation techniques
• Ability to prepare both main courses and traditional snacks/desserts
• Good leadership and team management skills
• Ability to work in a fast-paced environment
• Willing to work flexible hours, including weekends and public holidays

Preferred Qualifications:

• Prior experience as Head Chef or Senior Chef in Indian restaurants
• Knowledge of inventory control and kitchen cost management
• Familiarity with Singapore food safety standards (NEA/SFA guidelines)

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.

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.

cooks all south indian authentic dsihes . well experienced . have to work night shift .
must know how ti make malabar pratas etc

Anantara Layan Phuket Resort, part of Minor Hotels, is seeking a dynamic and experienced professional to lead our Food & Beverage operations. As a luxury brand under Minor Hotels, we are committed to delivering heartfelt hospitality, distinctive experiences, and sustainable business performance. We are looking for a strategic leader who embodies our core values and drives both guest satisfaction and commercial success.

Key Responsibilities:

• Act as the Food & Beverage leadership expert, aligning operations with Minor Hotels’ brand standards and service philosophy
• Lead and oversee all Food & Beverage operations across multiple outlets, ensuring consistency and excellence
• Drive revenue growth, GOP performance, and profitability through strategic planning and innovative initiatives
• Develop and execute business plans, budgets, and cost control strategies in line with company objectives
• Deliver exceptional guest experiences through personalized, intuitive, and culturally relevant service
• Analyze financial performance, market trends, and competitor activity to identify opportunities and risks
• Lead, coach, and inspire a high-performing team, fostering a culture of engagement, accountability, and continuous improvement
• Champion team member development, succession planning, and talent retention in line with Minor Hotels’ people philosophy
• Collaborate cross-functionally to enhance overall resort performance and guest journey
• Ensure full compliance with corporate governance, health & safety, and regulatory standards
• Drive innovation in dining concepts, sustainability practices, and service delivery
• Build and maintain strategic relationships with stakeholders, suppliers, and business partners

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

Job Summary

Lead kitchen operations by managing ingredient ordering, supervising cooking to ensure recipe adherence, training staff for consistent food quality, coordinating supplier deliveries, and maintaining hygiene and cleanliness standards to deliver exceptional dining experiences.

Responsibilities

• Perform weekly and daily ordering of ingredients for each kitchen section to ensure uninterrupted food preparation
• Supervise cooking activities to guarantee dishes meet established recipes and quality standards
• Prepare mise-en-place and ingredients to support smooth daily kitchen operations
• Maintain the highest standards of kitchen cleanliness to comply with hygiene regulations
• Train new employees to achieve consistency in food presentation, taste, and texture
• Evaluate subordinate performance and recommend promotions or other personnel actions based on assessments
• Ensure kitchen staff consistently follow quality, hygiene, and cleanliness protocols
• Coordinate and oversee the receipt and collection of supplier deliveries to maintain inventory accuracy
• Manage supplier relationships to secure quality goods at competitive prices
• Lead setup activities for new restaurant openings to ensure operational readiness
• Compile and submit reports related to kitchen operations for management review
• Plan menus and perform costing to optimize profitability and customer satisfaction
• Develop new products and recipes to innovate and enhance the menu offerings
• Maintain high personal hygiene standards and comply with all guidelines for safe food handling and preparation

The Chief Engineer will be responsible for ensuring the efficient and effective maintenance of all mechanical, electrical and building systems to support the smooth running of the hotel.

Job Summary

• To oversee the daily operation of the engineering department and ensure that all requests for maintenance services requested by the hotel’s operational departments are expeditiously attended to. 
• To be responsible for the overall effectiveness of Engineering department. 
• To prepare the hotel’s annual maintenance budget. 
• To ensure that all engineering installations and constructions meet government rules and regulations.
• To ensure that the hotel’s engineering leases, contracts and bids are in accordance with the established standards and guidelines and they are supportive of the hotel’s interests. 
• To review the maintenance and repair cost of the hotel and recommend/implement cost reduction program. 

 Requirements

• Diploma or Degree in Engineering, Facilities Management, or a related field.
• Minimum 5 years of relevant experience in similar capacity.
• Strong leadership skills.
• Strong problem-solving abilities and attention to detail.

• Able to prepare local chinese cuisine
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders

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