Total 4 job vacancies by Compass Pte. Ltd.

• Lead the implementation, adoption, and ongoing adherence to the Global Events Operating Model across all sites in your region.
• Champion GEOM standards and brand expectations with professionalism and energy.
• Serve as the primary escalation point for complex, high-impact, or non-standard event needs.
• Support the refinement of regional-specific processes within the global framework.

Supplier & Vendor Management

• Oversee and manage multiple supplier and catering partners across regional locations.
• Ensure compliance with contracts, global guidelines, service standards, and cost controls.
• Provide coaching and guidance to supplier teams to drive consistency and continuous improvement.
• Manage regional vendor relationships to ensure quality, scalability, and cost effectiveness.

Data, Systems & Insights(EMS Governance)

• Own regional data integrity within Event Management Systems (EMS), ensuring accurate entry of budgets, attendance metrics, evaluations, and reporting data.
• Conduct regular audits, identify gaps, and enforce corrective actions as needed.
• Analyze EMS reports and KPIs to identify trends, risks, and opportunities for improvement.
• Translate data insights into action able recommendations that enhance operational efficiency and business impact.
• Train supplier and site teams on EMS best practices and support system enhancements in partnership with global teams.

Stakeholder Collaboration &Enablement

• Collaborate with regional hospitality managers, site teams, and global partners to align event execution and priorities with business objectives.
• Facilitate regular regional meetings to ensure alignment, surface challenges, and share best practices.
• Provide strategic consultation to site teams on complex event planning and execution.
• Lead regional training initiatives to ensure consistent understanding of GEOM, EMS, and service expectations.
• Mentor and develop site-based Events Points of Contact (POCs), fostering growth in operational excellence and strategic thinking.

Continuous Improvement &Market Awareness

• Conduct site visits and assessments to ensure compliance with global standards while respecting local needs.
• Stay current on industry trends and regional market conditions to inform strategy and innovation.
• Contribute regional insights and solutions during global team meetings.

Minimum Qualifications

• Minimum of 5 to 7 years management experience supervising senior managers, ideally at a regional level
• Multi-country regional experience desirable  
• Ability to take complex business issues or initiatives and apply creative problem solving or strategies for timely implementation 
• Ability to effectively communicate, motivate and interact with all levels within the organization 
• Strong passion for great food and hospitality and strong understanding of food trends is essential 
• Proven industry contacts and relationships that can be leveraged in networking and recruitment of other team members 
• Proven ability to enhance profitability, sustainability and creativity across all channels in alignment with business strategy  
• Proven coaching and teaching skills with peers, individuals, and teams 
• Maintain a positive attitude under pressure and motivate team. Ability to maintain confidentiality 
• Ability to work in a fast paced, changing environment 

• Food Preparation: Assist in the preparation and cooking of dishes according to recipes and standards set by the executive chef, Head Chefs , senior sous and Sous chefs 
• Station Support: Support the sous chefs & the Chef de Partie in managing a specific kitchen station, ensuring all tasks are completed efficiently and effectively. 
• Ingredient Handling: Assist in receiving, storing, and rotating food products to ensure freshness and minimize waste. 
• Quality Assurance: Maintain high standards of food quality and presentation, conducting regular taste tests and inspections. 
• Kitchen Hygiene: Adhere to strict sanitation and safety guidelines, keeping the kitchen clean and organized at all times.. 
• Team Collaboration: Work closely with other members of the kitchen team to ensure smooth operations during service periods. 
• Training and Development: Participate in training sessions and workshops to enhance culinary skills and knowledge. 
• Ad-hoc duties as assigned by chef in-charge  

Job Description:

• Is a key stakeholder with the local team to operationalize the food program in countries across our APAC business across 5 countries
• Drives a culture of excellence throughout the business, with a focus on User Experience, Efficiency and Sustainability
• Drives culture of passion for quality food preparation and taste along with Hospitality Excellence
• Support account country and functional leads in navigating stakeholders to deliver on the client needs
• Ensure country leadership teams have the capability to deliver on the changing client objectives and that succession planning and talent pipeline plans are in place for the region
• Monitors and manages all financial responsibilities in alignment
• Creates a culture of Food and Workplace Safety
• Sponsor, provides guidance and direction to the teams that opens new business, drive efficiency and/or revitalizes existing operations with new food programs, merchandising, equipment, etc within region

Core Skills & Knowledge

• Min. Bachelor’s Degree in Hospitality, Hotel/Restaurant or Business Management is preferred.  A minimum of 10 years of industry experience
• Large scale multi-site operational experience, with multi-unit restaurant or hotel experience a must, managing a team of General Managers
• Multicounty operation experience a plus
• Client ownership experience with strong stakeholder management at senior level
• A proven track record as an innovative and financially responsible leader
• Embrace Diversity
• Ability to take complex business issues or initiatives and apply creative problem solving or strategies for timely implementation
• Strong communication and commercial skills
• Ability to work in a fast paced, changing environment
• Availability to travel

Reception

• Morning Routine check

1. Making sure that all meeting rooms, floors and reception counter is clean and tidy.

2. Ensuring all magazines is placed neatly on the tables.

3. Ensuring the cushions in waiting area are placed nicely.

4. Switch on all PC’s, lights and coffee machine
   

• On the receptionist desk.

1. Replying all incoming emails and inquiries

2. Checking and sending email confirmation for meeting room bookings

3. Answering all internal & external calls

4. Doing daily report sheet, beverage forms, WEB ADI

5. Consolidating and sending acknowledgement email to bookers for F&B consumption after every meeting

6. Prepare meeting rooms 30min-1 hr for usage.

7. Guide banker or clients to the correct meeting room

8. Assist butler with beverage orders and preparation

9. Clean and sanities rooms after each meeting

10. Prepare for next day meeting (ensure sufficient glasses and bottles etc)
    

• Evening routine check

1. Switch off all lights

2. Switch off music

3. Do a round check making sure no items is left unattended

4. Inform security for any late meetings
   

Concierge

• Ensure the cleanliness of the area

• Take note of the client’s meeting for the day

• Assist staff with card access issues (the gantry shows “invalid”, “??”, no beep sound & cannot proceed to any floor)

• Handle all incoming emails regarding gantry issues (card activation, change of based floor or pre-registration)Assist to give VIP access to Private banking or Clients to the level

• Contact staff/banker if there’s a client, visitor or candidate for them (give them an access up to the floor after verifying. Should the staff/banker did not pick up, we would have to email them directly to notify)

• Give an access to those people who is going TXC counter or mail room

• Couriers that is sending parcel, hamper or flowers is to call the banker or staff directly for them to come down and collect. (Should the staff/banker requests the couriers to go up, they are to take the cargo lifts instead)