Total 135 Director/C-Level F&B / Tourism / Hospitality job vacancies

Job Summary

Lead marketing and business development efforts to drive our brand growth, client acquisition, and partnership expansion. You will develop and execute strategic marketing initiatives, manage key client relationships, and spearhead events that enhance market visibility and business opportunities.

Responsibilities

• Develop and execute marketing strategies that strengthen our brand presence and improve market positioning
• Lead digital marketing initiatives including social media management, content marketing, and brand campaign execution to increase audience engagement
• Build and manage strategic media and marketing partnerships to amplify brand reach and influence
• Identify and develop new business opportunities with corporate clients, institutions, and strategic partners to expand revenue streams
• Drive revenue growth by acquiring new clients, developing partnerships, and leading commercial initiatives
• Lead sales discussions, develop proposals, and negotiate partnerships to secure business deals
• Plan and manage industry events, forums, and exhibitions to increase business opportunities and enhance market visibility
• Collaborate with partners and stakeholders to design and deliver impactful events and business networking platforms

Required competencies and certifications

• Bachelor’s degree or above in Business, Marketing, Communications, or related fields
• Minimum 8 years of experience in marketing, business development, or sales leadership roles
• Proven track record in driving business growth, client acquisition, or partnership development
• Strong communication and negotiation skills

Job Highlights

• Dynamic work environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities

• Responsible for educating and communicating consumer insights.
• Acts as the owner, advocate, and guardian of the brand to ensure brand compliance
• Manage internal communications in the hotel and be the main contact for the Marketing and Communications of Artyzen Singapore.
• Execute all promotional activities and marketing campaigns across all channels while ensuring alignment and compliance with hotel and corporate strategy.
• Support the hotel in meeting the Sales and Marketing goals by leveraging resources and activities.
• Ensure the execution and implementation are aligned with the critical path for Artyzen Singapore.
• Ensure on-brand implementation of operating standards, procedures, and brand operations-driven programs.
• Responsible for hotel marketing communications daily work and develop appropriate actions with the relevant cross-function teams to achieve the hotel objectives.
• Develop, manage, and implement hotel marketing communications plans, including PR, social media, communications, advertising, and eCommerce within budget guidelines.
• Responsible for executing customer-facing communications, collateral development, photography, etc. and ensuring those materials are on-brand.
• Responsible for establishing and maintenance of the online channels including but not limited to the hotel website, OTAs, eCommerce channels etc.
• Establish and manage all the hotels’ social media platforms to follow the hotel marketing strategy and drive awareness and loyalty.
• Ensure all product information is correct in all forms of communication such as the internet, media, and printing materials.
• Maintain positive communication and relationship with hotel targeted media for both local and regional/international market.
• Manage the PR activities and oversee media visits, press conferences, media events, etc. on the property level.
• Develop a further relationship with the media to strive for targeted awards for the hotel.
• Responsible for writing and distribution of the press release timely and look for feature opportunities to ensure frequent exposure on the market.
• Acting as official spokesperson for the hotel when appropriate and responds to all media requests within 24 hours.
• Work with the crisis communication leaders, assess and evaluates the hotel crisis preparedness and develop, recommend, and implement a best-in-class crisis communications plan and approach. Be available to offer continuous support during crisis situations and ensure effective external communication. Support the senior management team with timely and informed recommendations.
• Responsible for monthly PR clipping and reports.
• Responsible for hotel event planning and execution.
• Identify local partnership opportunities and oversee the execution of activities.
• Manage the outsourced agencies and vendors in a professional manner to achieve the final objectives in the most cost-effective manner.
• Work with the F&B team closely to develop the F&B marketing plan and promotions on time.
• Engage in F&B marketing-related tasks and lead the bi-weekly meeting with the hotel F&B team to ensure efficient communication and perfect execution.
• Complete other tasks that turn over for handling.
• Business travel when necessary.
• Other ad-hoc assignments and projects as needed.

Requirements

• Degree holder in business administration marketing or related discipline
• Minimum of two years of previous experience in a similar capacity. Experience in the hospitality industry will be an advantage
• Proficient in MS Word, Excel, PowerPoint, etc.
• Good command of written and spoken English
• Excellent presentation, communication, written and oral skills
• Ability to work under pressure and be flexible
• Passionate and enthusiastic with a positive ‘can-do’ attitude

What do we expect of you?

The Director of Food & Beverages is responsible for overseeing the operation and staff of all food and beverage departments on property, and to maintain the highest level of standards and efficiency. This role functions as the strategic business lead, overseeing development and implementation of departmental strategies and ensuring implementation of the brand service strategy and initiatives.

How your day looks:

Operational Leadership

• Oversee day-to-day operations of all 4 outlets, ensuring smooth and efficient service.
• Develop and implement operational strategies, SOPs, and quality standards.
• Monitor guest satisfaction and address feedback to continuously improve experiences.

Financial Management

• Prepare and manage annual budgets, forecasts, and P&L statements for the F&B department.
• Drive revenue growth through promotions, upselling, and effective cost control.
• Ensure cost efficiency in procurement, inventory, and labor management.

Team Leadership & Development

• Lead, mentor, and inspire outlet managers and their teams to deliver excellence.
• Recruit, train, and retain high-performing staff, fostering a culture of service and professionalism.
• Conduct regular performance reviews and implement career development plans.

Guest Experience & Standards

• Ensure consistent delivery of brand service standards across all outlets.
• Collaborate with culinary and service teams to curate menus, concepts, and seasonal offerings.
• Uphold hygiene, health, and safety regulations in compliance with hotel and local requirements.

Strategic Contribution

• Work closely with Marketing to create F&B promotions and events that drive traffic.
• Monitor market trends and competitor activities to stay competitive.
• Contribute to hotel-wide strategies and initiatives as a senior leader.

Qualifications & Experience

• Bachelor’s degree in Hospitality Management or related field preferred.
• Minimum 8–10 years of progressive F&B leadership experience, with at least 3 years in a senior management role within a hotel or luxury hospitality environment.
• Strong financial acumen with proven ability to manage multi-outlet operations.
• Excellent leadership, communication, and interpersonal skills.
• Creative mindset with ability to develop innovative F&B concepts.
• Strong knowledge of industry trends, food safety, and service standards

How do you deliver this?

Tell It Like It Is- Be authentic, honest, direct, sincere & professional.

Build Rapport – Be engaging, reliable, thoughtful, helpful, energetic & empathetic.

Gain Trust- Be dependable, deliver on promises, take ownership & follow through.

Play To Win – Be original, bold, cutting edge and decisive.

Right Here, Right Now – Be attentive, meticulous, determined & impressive.

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.

Uphold high standards of food quality to ensure customer satisfaction.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Ambitious, thirsty for results, love interacting with people? We are looking for a natural brand promoter just like you!

Our people are at the core of our success. Your role guarantees variety and excitement every day. At RHG, we cherish your entrepreneurial spirit, collaborative nature. We foster an inclusive and supportive culture where, together, we ensure that every moment is truly meaningful. Embrace your uniqueness as an individual in our team and explore the exciting growth opportunities we have for you and the chance to create memorable moments.

We are currently seeking a Director of Sales / Head of Department to join our vibrant team. At RHG, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences. We value mindset as pivotal: anticipating guest needs, supporting your department, and consistently delivering memorable experiences.

We are dedicated to nurturing and growing talent, offering pathways for advancement, and fostering a culture of continuous learning.

As the Director of Sales, you infuse our dynamic Sales Team with an unparalleled level of strategic vision, a results-driven mindset, and an unwavering passion for elevating customer interactions. Your role as a leader is pivotal in steering our sales efforts to new heights, and your ambition sets the tone for achieving exceptional outcomes.

• Manages all aspects of the hotel’s sales team initiatives.
• Maximize the revenue and growth of the hotel by directing the revenue generates activities in accordance with the business plan.
• Drive new business for your hotel.
• Build effective and collaborative relationships with internal and external stakeholders to ensure all sales opportunities are maximized.

We are currently seeking a Building & Engineering Head of Department and Chief Engineer to join our vibrant team. At RHG, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences. We value mindset as pivotal: anticipating guest needs, supporting your department, and consistently delivering memorable experiences.

As a Building & Engineering Head of Department and Chief Engineer you play a vital role in ensuring our properties deliver an experience beyond expectation, creating memorable moments for our guests.

• Ensures the smooth running of the property maintenance department, where all areas are maintained to the highest levels.
• Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries.
• Develops and implements plans where property maintenance initiatives & hotel targets are achieved.
• Leads and manages the maintenance team, fostering a culture of growth, development and performance within the department.
• Prepares and is responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained.
• Builds and maintains effective working relationships with all key stakeholders.
• Establishes and delivers an effective planned preventative maintenance programme to address maintenance and environmental and conservation matters.
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required

We are seeking an accomplished Director of Food & Beverage to lead and elevate our food and beverage operations.

This executive leadership role is responsible for the strategic direction, operational excellence, and financial performance of the Food & Beverage division. The Director will oversee all restaurants, bars and banquet operations, ensuring exceptional service standards, innovative concepts and the continued elevation of each venue within the luxury dining landscape.

Working closely with the Hotel Manager and Executive Chef, the successful candidate will drive revenue growth, strengthen brand reputation, and inspire a high-performing team dedicated to delivering world-class dining experiences.

What do we expect of you?

The Director of Food & Beverages is responsible for overseeing the operation and staff of all food and beverage departments on property, and to maintain the highest level of standards and efficiency. This role functions as the strategic business lead, overseeing development and implementation of departmental strategies and ensuring implementation of the brand service strategy and initiatives.

How your day looks:

Operational Leadership

• Oversee day-to-day operations of all 4 outlets, ensuring smooth and efficient service.
• Develop and implement operational strategies, SOPs, and quality standards.
• Monitor guest satisfaction and address feedback to continuously improve experiences.

Financial Management

• Prepare and manage annual budgets, forecasts, and P&L statements for the F&B department.
• Drive revenue growth through promotions, upselling, and effective cost control.
• Ensure cost efficiency in procurement, inventory, and labor management.

Team Leadership & Development

• Lead, mentor, and inspire outlet managers and their teams to deliver excellence.
• Recruit, train, and retain high-performing staff, fostering a culture of service and professionalism.
• Conduct regular performance reviews and implement career development plans.

Guest Experience & Standards

• Ensure consistent delivery of brand service standards across all outlets.
• Collaborate with culinary and service teams to curate menus, concepts, and seasonal offerings.
• Uphold hygiene, health, and safety regulations in compliance with hotel and local requirements.

Strategic Contribution

• Work closely with Marketing to create F&B promotions and events that drive traffic.
• Monitor market trends and competitor activities to stay competitive.
• Contribute to hotel-wide strategies and initiatives as a senior leader.

Qualifications & Experience

• Bachelor’s degree in Hospitality Management or related field preferred.
• Minimum 8–10 years of progressive F&B leadership experience, with at least 3 years in a senior management role within a hotel or luxury hospitality environment.
• Strong financial acumen with proven ability to manage multi-outlet operations.
• Excellent leadership, communication, and interpersonal skills.
• Creative mindset with ability to develop innovative F&B concepts.
• Strong knowledge of industry trends, food safety, and service standards

How do you deliver this?

Tell It Like It Is- Be authentic, honest, direct, sincere & professional.

Build Rapport – Be engaging, reliable, thoughtful, helpful, energetic & empathetic.

Gain Trust- Be dependable, deliver on promises, take ownership & follow through.

Play To Win – Be original, bold, cutting edge and decisive.

Right Here, Right Now – Be attentive, meticulous, determined & impressive.

Job Summary

You will prepare a wide variety of dishes including vegetables, meats, and seafood for a food stall, ensuring consistent taste and quality while managing high-volume cooking and maintaining strict food safety standards during early morning shifts.

Responsibilities

• Prepare and cook a variety of dishes daily for mixed rice display, ensuring consistent quality and taste
• Execute stir-frying and cooking techniques to produce large quantities of dishes efficiently
• Plan daily menus to meet peak customer demand and adjust quantities accordingly
• Monitor and maintain food quality, taste, texture, and presentation to meet company standards
• Maintain high standards of kitchen hygiene, including cleaning work areas and cooking utensils regularly
• Manage food inventory by checking ingredient freshness, ordering supplies timely
• Coordinate with assistants or helpers to set up and operate the food stall smoothly
• Stand for extended periods and work early morning shifts as required

Required competencies and certifications

• Valid food hygiene certificate
• Minimum 1-2 years of cooking experience in economic rice/mixed rice stalls or similar food preparation environments
• Strong stir-fry cooking skills and ability to manage high-volume food production
• Physical stamina to stand for long periods and work early morning shifts

Preferred competencies and qualifications

• Ability to work independently with a strong sense of responsibility
• Teamwork skills to collaborate effectively in a fast-paced environment

We are seeking an experienced and skilled Chief Cook to lead our kitchen operations.

Responsibilities:

• Plan and prepare menu items

• Supervise kitchen staff and daily operations

• Ensure food quality, taste, and presentation

• Maintain hygiene and food safety standards

• Manage inventory and kitchen supplies

Frequent Travel to Macau

Key Responsibilities: 

• Responsible for the financial and operational performance of the Foodcourt and Coffeeshop’s Business Units in Singapore and Macau through the development and execution of long and short-term strategies/plans to maximize company profitability and growth

• Provides strategic leadership and direction to Project and Operations Team to identify potential new business opportunities, sites, source, build and renovate aesthetically profitable outlets and prepare lease proposals for approval while demonstrating ongoing communication with Business Development, Project and Operations Team.

• Prepare, manage and achieve company’s annual operating and financial budget

• Work with senior management and financial team to compile and accurately complete all pro-form for budgets, reports and projections to ensure successful lease transactions.

• Serve as lead facilitator both internally and externally for projects, from tender to the opening of the site for business.

• Site ROIs for review and approval by senior management and ownership

• Establish overall business plans and provide regular reports on regional performance, sales and financial budget analysis to senior management

• Maintain and improve established quality and service standards

• Develop and implement labour, maintenance, inventory supplies, cost of goods sold and performance measurement systems, to ensure compliance with overall company goals and objectives

• Ensure vendors / business partnerships supply products and services in accordance with company standards at competitive pricing

• Led a team of area managers, assisted by operations manager in achieving sales targets and overall performance of outlets

• Provide continual communication and follow-up to strengthen company’s training culture, especially at outlet level

• Develop employees by providing ongoing feedback for operational improvement, establishing performance expectations and conducting regular performance reviews

Requirement:

• Diploma in Hospitality, F&B, Tourism or related discipline

• Minimum 8 years of business similar managerial experience, preferably in food courts or chain outlets

• Experience in leasing, tendering for tenancy a must.

• Experience working with statutory boards will be an advantage.

• Able to facilitate and orchestrate resources cross functionally to support business development activities

• Strong negotiating skills and knowledge of lease document, terms and process.

HOW TO APPLY:

Interested applicants, please click on “Apply Now” or submit your resume to ref71@trustrecruit.com.sg

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Lee Jia Xiang

EA Personnel Reg No: R25158171

We are seeking an experienced and skilled Chief Cook to lead our kitchen operations.

Responsibilities:

• Plan and prepare menu items

• Supervise kitchen staff and daily operations

• Ensure food quality, taste, and presentation

• Maintain hygiene and food safety standards

• Manage inventory and kitchen supplies

Job Summary

You will prepare a wide variety of dishes including vegetables, meats, and seafood for a food stall, ensuring consistent taste and quality while managing high-volume cooking and maintaining strict food safety standards during early morning shifts.

Responsibilities

• Prepare and cook a variety of dishes daily for mixed rice display, ensuring consistent quality and taste
• Execute stir-frying and cooking techniques to produce large quantities of dishes efficiently
• Plan daily menus to meet peak customer demand and adjust quantities accordingly
• Monitor and maintain food quality, taste, texture, and presentation to meet company standards
• Maintain high standards of kitchen hygiene, including cleaning work areas and cooking utensils regularly
• Manage food inventory by checking ingredient freshness, ordering supplies timely
• Coordinate with assistants or helpers to set up and operate the food stall smoothly
• Stand for extended periods and work early morning shifts as required

Required competencies and certifications

• Valid food hygiene certificate
• Minimum 1-2 years of cooking experience in economic rice/mixed rice stalls or similar food preparation environments
• Strong stir-fry cooking skills and ability to manage high-volume food production
• Physical stamina to stand for long periods and work early morning shifts

Preferred competencies and qualifications

• Ability to work independently with a strong sense of responsibility
• Teamwork skills to collaborate effectively in a fast-paced environment

Position Summary

The Director of People & Culture is responsible for the overall leadership and management of the People & Culture function across both properties. The role ensures effective implementation of HR strategies, policies, and procedures in line with Accor standards, while supporting business objectives and fostering a high-performance culture.

The incumbent will act as a strategic partner to the General Manager and Executive Committee, driving employee engagement, talent development, and operational excellence.

Key Responsibilities

1. Strategic Management

• Develop and implement the People & Culture strategy in alignment with business objectives and Accor guidelines.

• Provide strategic HR support to the Executive Committee.

• Drive organizational development, workforce planning, and change management initiatives.

2. Talent Acquisition & Workforce Planning

• Oversee recruitment and selection processes to ensure timely hiring of qualified candidates.

• Ensure adherence to approved manning budgets and organizational structure.

• Promote employer branding initiatives in line with Accor standards.

3. Learning & Development

• Implement training plans and development programs in line with Accor learning frameworks.

• Monitor training effectiveness and ensure compliance with mandatory training requirements.

• Identify high-potential employees and support succession planning.

4. Performance Management

• Ensure effective implementation of the performance management system.

• Support department heads in goal setting, performance reviews, and development planning.

• Promote a performance-driven culture with clear accountability.

5. Employee Engagement & Welfare

• Drive employee engagement initiatives to enhance satisfaction and retention.

• Ensure effective communication channels across all levels of the organization.

• Oversee employee welfare activities in line with company policies.

6. Compensation & Benefits

• Ensure proper administration of payroll, benefits, and statutory compliance.

• Maintain internal equity and external competitiveness of compensation structures.

• Monitor labor costs in line with budget guidelines.

7. Employee Relations & Compliance

• Manage employee relations issues, including grievances and disciplinary matters.

• Ensure compliance with applicable labor laws and Accor policies.

• Maintain positive relations with external authorities and stakeholders where required.

8. HR Operations & Administration

• Oversee HR administration, documentation, and record management.

• Ensure compliance with internal audits and corporate reporting requirements.

• Maintain HR systems and ensure data accuracy.

9. Culture & Brand Alignment

• Ensure implementation of Accor values and Heartist® culture across both properties.

• Support the integration of brand standards for Fairmont and Morgans Originals into daily operations.

• Promote a culture of professionalism, respect, and continuous improvement.

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