Total 119 Director/C-Level F&B / Tourism / Hospitality job vacancies

Core Responsibilities

• Menu & Food Development: Planning daily specials and creating new recipes to suit customer preferences and dietary requirements.
• Kitchen Management: Overseeing daily, high-volume production, managing inventory levels, and ordering supplies.
• Staff Leadership: Training, supervising, and scheduling kitchen staff (sous chefs, line cooks, dishwashers) to ensure efficient teamwork.
• Quality Assurance & Safety: Ensuring food presentation meets standards and enforcing strict hygiene, cleanliness, and food safety regulations (such as Halal compliance or HACCP).
• Financial Control: Managing kitchen budgets, minimizing food waste, and monitoring inventory cost-effectiveness

Job Overview

The Director of Revenue is responsible for maximizing the hotel’s overall revenue through effective pricing strategies, inventory control, and revenue management practices. The Director will analyze market trends, forecast demand, and develop strategies to ensure the hotel's financial objectives are met or exceeded.

Key Responsibilities:

• Develop and implement comprehensive revenue management strategies to optimize room rates, occupancy, and profitability.
• Set pricing strategies for rooms, packages, and other services by analyzing market trends, competitor pricing, and historical data.
• Collaborate with the Sales and Marketing team to create promotional offers that drive revenue.
• Manage inventory controls by setting restrictions and allocations based on forecasted demand.
• Implement dynamic pricing models to adjust rates based on real-time demand.
• Monitor and adjust room allocation across various distribution channels, including OTAs, direct booking platforms, and third-party partners.
• Analyze revenue trends, booking patterns, and market demand to develop accurate forecasting models for room revenue and other revenue streams.
• Use data-driven insights to inform decision-making and adjust strategies as needed.
• Prepare and present detailed revenue reports to senior management, highlighting performance against targets and recommending improvements.
• Lead and mentor the revenue management team, fostering a culture of data-driven decision-making and proactive revenue generation.
• Build strong relationships with distribution partners and OTAs to optimize pricing, visibility, and sales.
• Conduct regular competitive market analysis to ensure the hotel is positioned favorably within the market.
• Track and respond to shifts in demand, competitor pricing, and external market conditions.
• Utilize forecasting models and scenario planning to mitigate risks and take advantage of emerging opportunities.
• Contribute to the annual budget planning process, ensuring realistic revenue targets based on market conditions and hotel performance.
• Monitor financial results, track key performance indicators (KPIs), and adjust strategies to meet or exceed revenue goals.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, Finance, or a related field.
• Certification in Hotel Revenue Management is a plus.
• Minimum of 5-7 years of experience in revenue management within the hospitality industry, preferably in a luxury hotel setting.
• Proven experience in developing and executing revenue strategies across multiple revenue streams.
• Strong understanding of hotel distribution systems, revenue management software, and market analytics.

Skills:

• Excellent analytical and quantitative skills, with a strong attention to detail.
• Expertise in pricing strategies, demand forecasting, and market segmentation.
• Strong leadership and communication skills, with the ability to collaborate across departments.
• Proficiency in using revenue management systems, property management systems, and channel management tools.
• Ability to adapt to a fast-paced, dynamic environment and respond to market changes quickly.

Job summary

The Director of Revenue is responsible for maximizing the hotel’s overall revenue.

As AYANA continues to expand its world-class hospitality offerings, we invite passionate and driven professionals to become part of our prestigious team. We are currently seeking a dynamic and visionary leader for the following position to support our newly established Ballroom and Event Facilities.

Summary of Responsibilities:

• Lead the strategic planning and overall performance of the Conference & Catering division, driving revenue growth and maximizing the utilization of the resort’s ballroom and event venues.
• Develop and execute innovative Conference & Catering business strategies to position the resort as a premier destination for international conferences, high-profile corporate events, and luxury weddings in Bali.
• Provide leadership in destination event positioning, strengthening the resort’s reputation as a preferred venue for large-scale global meetings, conventions, and prestigious social events.
• Oversee the end-to-end event lifecycle, from business acquisition, event planning, and client engagement to flawless on-site execution, ensuring exceptional guest experiences.
• Demonstrate strong commercial and revenue management acumen, including strategic pricing, contract negotiation, and business development initiatives to maximize event profitability.
• Ensure successful planning and delivery of large-scale conferences, conventions, luxury weddings, and high-profile events, maintaining the highest standards of luxury hospitality service.
• Work closely with the EAM MICE & Catering and F&B Service leadership to ensure seamless collaboration between MICE Sales, Catering, Banquet Operations, Culinary, and other operational departments.
• Lead, mentor, and develop a high-performing Conference & Catering team, fostering a culture of innovation, service excellence, and accountability.
• Build and maintain strong relationships with corporate clients, international event planners, wedding organizers, and strategic partners to drive sustainable business growth.
• Analyze global MICE trends, competitor activities, and emerging market opportunities to strengthen the resort’s competitive positioning.
• Collaborate with the Marketing & Communications team to design impactful promotional campaigns that elevate the resort’s visibility in international and domestic MICE markets.
• Provide strategic business insights, revenue forecasts, and performance analysis to senior management.
• Ensure all MICE & Catering operations and service delivery are aligned with company policies, operational standards, and the resort’s luxury hospitality service excellence.

• Minimum 5 years of leadership experience in MICE, Catering, or Events within a luxury hotel, convention center, or integrated resort.
• Strong understanding of large-scale events, conferences, weddings, and banquet operations.
• Proven ability to drive MICE revenue while coordinating closely with F&B and banquet operations.
• Excellent leadership, communication, and stakeholder management skills.
• Strategic mindset with strong business and operational acumen.
• Fluent in English, both written and spoken; additional languages are an advantage.
• Bachelor’s Degree in Hospitality Management, Event Management, Business Administration, or a related field.

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.

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 ID: 1470404]

Responsibilities:

The Managing Director will be responsible for overseeing the company’s overall operations, driving business strategy, ensuring financial performance, and leading organizational development.

This role requires strong leadership, business acumen, and the ability to build and maintain high‑performing teams.

• Develop and execute the company’s long‑term business strategy, develop new strategy
• Oversee daily operations and ensure organizational efficiency
• Lead financial planning, budgeting, and performance management
• Identify new business opportunities and drive market expansion
• Build and maintain strong relationships with key stakeholders, partners, and clients
• Ensure compliance with legal, regulatory, and corporate governance standards
• Recruit, mentor, and manage senior leadership team members
• Report to management in Japan and provide regular updates on company performance
• Foster a culture of innovation, accountability, and continuous improvement
• Any other ad-hoc duties

Requirements:

• More than 5 years B to B business experience in F&B, Retail Supply industry, Restaurant Industry, or Wholesale Trade
• Proficiency in Japanese to communicate with Japanese speaking counterparts
• Proven management experience as Managing Director, or senior executive role
• Strong understanding of corporate finance, operations, and strategic planning
• Demonstrated ability to lead and motivate teams
• Excellent communication, negotiation, and decision‑making skills
• Ability to operate effectively in a fast‑paced and dynamic environment

If you are interested in the role, please feel free to contact me at cv_madoka@goodjobcreations.com.sg

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EA Personnel Name: Ochi Madoka
EA Personnel Registration Number: R24125474
EA License No.: 07C5771

Job Description & Requirements:
That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment.
Duties and Responsibilities:

• Preparing deep fryer, utensils, and grill for shift
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• preparation of south indian & north indian curies
• Taking orders from wait staff or computerized system
• Recommending ideas for specials or seasonal dishes
• Handling multiple food orders at one time
• Monitoring multiple food orders as new orders arrive
• Dressing order for presentation
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Need to understand the customer requirements, as per order.
• Monitoring other cooks and team members
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts.

We require split shift and 6 working days

Need to work on saturday and sunday

Off day will be on one of the weekday

Working hours from 3am to 7am and 9am to 1pm each shift have 30 minutes break.

Transportation for midnight shift are provided

Meals are provided

Non Halal foodshop

Chinese Cuisine

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
• Strong communication and interpersonal skills and ability to communicate in multiple languages, including Bahasa Indonesia, will be an added advantage.
• 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!

• Implementation Oversight: Assist in launching company-wide strategic initiatives, coordinating schedules, and ensuring operational readiness for new systems or services.
• Stakeholder Engagement: Act as a liaison with internal teams, external vendors, and staff to drive project consensus and adoption.
• Operational Monitoring: Track project key performance indicators (KPIs), monitor user feedback, and create reports or dashboards for leadership.
• Problem Resolution: Identify potential risks to the rollout timeline, propose mitigation plans, and troubleshoot issues on the ground.
• Documentation & Reporting: Prepare presentations and documentation, ensuring compliance with data standards and operational protocols. Careers@Gov +5

Required Skills and Qualifications

• Experience: 3+ years in project management, business transformation, or deployment roles, often in industries like IT, retail, or public service.
• Skills: Strong organizational skills, proficiency in data analytics and reporting, and high proficiency in communication.
• Attributes: Proactive, detail-oriented, and able to work in fast-paced, high-stakes environments. Careers@Gov +3

This role is critical for transforming strategic plans into actionable, deployed results.

Indeed

Prepare foods to the specifications of the client

Prepares food before the arrival of guests

Makes adjustments to food items to accommodate guests with allergies or specific diet concerns

Manages other employees in the kitchen

Acts as liaison to front-of-house employees to ensure proper food service temperature

Seasons food according to recipes or company needs

Orders ingredients and spices as needed

Operates various kitchen appliance such as a blender, oven, grill, or stand mixer

Portions, arranges, and garnishes food based on client preference

Assists other cooks during the food assembly process

Devises new recipes

Estimates expected food consumption and organises preparation

Keeps records and accounts of food purchases

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.

Prepare foods to the specifications of the client

Prepares food before the arrival of guests

Makes adjustments to food items to accommodate guests with allergies or specific diet concerns

Manages other employees in the kitchen

Acts as liaison to front-of-house employees to ensure proper food service temperature

Seasons food according to recipes or company needs

Orders ingredients and spices as needed

Operates various kitchen appliance such as a blender, oven, grill, or stand mixer

Portions, arranges, and garnishes food based on client preference

Assists other cooks during the food assembly process

Devises new recipes

Estimates expected food consumption and organises preparation

Keeps records and accounts of food purchases

JOB DESCRIPTION:

• Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
• To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Any other duties and responsibilities as assigned.

JOB REQUIREMENTS:

• Hands on cooking experience in a Indian restaurant and handling in high volume service operations preferred
• Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
• Thorough experience with preparing and cooking North and South Indian Authentic dishes
• Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Able to cook different types of Indian Briyanis, South & North Indian Meals, dosa, chutneys and also Satti Soru
• North Indian Dishes: Tandoori items, Naans items, Chappati and skilled in prata making and able to cook different varieties of pratas
• Able to cook for atleast 500-1000 pax on a daily basis
• Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
• Must be able to work on weekends and public holidays and work overtime if necessary
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes
• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly
• Follows Proper Handling and Right Temperature of all Food Products
• Maintain workplace safety and health policies and procedures