Total 7 job vacancies by Royal Plaza

Reporting to : General Manager

Department : Sales & Marketing

Job Grade : Leadership Committee

About Royal Plaza on Scotts

Royal Plaza on Scotts is a 511-room independent premium lifestyle hotel in the heart of Orchard Road, Singapore. With over 50 years of history and a clear vision for the next decade, we are investing in product, technology and guest experience to build a premium lifestyle destination that competes on quality and direct guest relationships rather than on channel dependency.

We are a fully independent property - no parent company, no brand constraints - which means every commercial decision we make is ours. That independence is our competitive advantage and the reason this role exists with the scope it does.

The Role

The VP Commercial is the senior commercial voice in the hotel, responsible for the total revenue strategy and the teams that execute it. You will directly manage the Director of Sales and Director of Marketing, and you will own the hotel's distribution architecture, channel mix, and revenue growth strategy across all markets and segments.

This is a genuinely broad commercial role - not a traditional hotel DOS or Revenue Manager position. You are accountable for how the hotel acquires revenue across every channel, what it costs to acquire it, and how the mix shifts over time toward higher-quality, lower-cost channels. Sales executes the relationships. Marketing executes the brand and digital strategy. You set the commercial framework both teams operate within and you are accountable for the outcome.

Distribution fluency is central to this role. You need to understand how hotel inventory moves from channel manager to GDS to OTA to direct, and you need to be able to manage commercial relationships and negotiate terms at every layer of that stack. This is what separates the right candidate from a strong but traditional hotel commercial leader.

Strategic Responsibilities Commercial strategy and P&L

• Own total revenue budget and channel mix across rooms, F&B and ancillary revenue
• Set pricing strategy working closely with the Revenue Management function
• Lead weekly commercial meetings - pace review, strategy, yield decisions
• Present commercial performance to Board and Asset Management

Distribution and channel management

• Own the hotel's full distribution architecture - channel manager, GDS, OTA relationships, metasearch and direct booking engine performance
• Negotiate commercial agreements with key OTA partners
• Drive progressive shift of booking mix toward direct and negotiated channels, reducing cost of acquisition over time
• Hold full channel P&L accountability - not just revenue but net contribution by channel

Corporate account and GDS strategy

• Own corporate RFP strategy - direct submissions for annual TMC cycles via Cvent and Lanyon
• Manage TMC relationships across Singapore, Australia, UK, Middle East and Europe
• Direct account management for the hotel's top producing corporate accounts
• Oversee GDS distribution strategy - rate structure, corporate rate performance, chain code optimisation

Sales and marketing leadership

• Directly manage Director of Sales - set account targets, guide corporate acquisition strategy, develop team capability
• Directly manage Director of Marketing - align brand, digital and paid media investment to commercial outcomes
• Connect marketing spend to channel performance - every marketing dollar should have a measurable revenue outcome
• Own the promotional calendar and rate strategy across all segments

New market development

• Build and execute strategy to grow BLeisure segment from Australia, UK, US and Europe
• Develop Muslim traveller segment beyond existing base - GCC, Malaysia, Indonesia and new source markets
• Lead India and China market development in partnership with OTA account managers and the DOS team
• Identify and activate loyalty and airline partnership opportunities to support direct booking growth

What We Are Looking For

• Minimum 8 years in hotel commercial, distribution or revenue management, with genuine depth across multiple channel types
• Singapore market knowledge is non-negotiable - must understand the Orchard Road competitive set, local corporate travel landscape, and Singapore-based TMC relationships
• Hands-on distribution experience - GDS mechanics, OTA commercial negotiations, metasearch management, direct booking strategy
• Experience managing or closely working with a Director of Sales and/or Director of Marketing
• Commercially articulate - able to present revenue strategy clearly to Board and asset management audiences
• Fluent in hotel technology - channel manager, PMS, revenue management system, IBE
• Track record of growing direct channel revenue and reducing OTA cost of acquisition

Strongly preferred

• Experience at an independent or soft-branded hotel - able to build and optimise commercial infrastructure without parent company support
• Experience managing corporate RFP cycles directly via Cvent and Lanyon
• Strong network across APAC source markets - Australia, UK, Middle East, Indonesia, India
• Exposure to full distribution stack management - from rate loading through to channel performance reporting

Passionate about creating colorful guest experiences with a preference to stay behind the scenes? We’d love to have you on our team!

Your responsibilities include (but not limited to):

• Handle all inbound/ outbound calls and requests
• Provide accurate information on all general enquiries pertaining to the hotel
• Facilitate and ensure smooth delivery of guests' requests
• Follow up on telephone faults
• Log all wake-up call requests and performs wake-up call services

Requirements:

• Candidate with 1 year of call center experience preferred.
• Candidate without experience will be welcomed.
• Excellent communication skills, both verbal and written
• Strong interpersonal skills
• Ready to work rotating shifts, including weekends and public holidays in a 5-day work week
• Night shift will be required for this position and will be rotated among the team members.

Job Summary

The Public Relation (PR) / Partnerships / Paid Support Executive is responsible for executing PR, influencer engagement, and partnership initiatives to drive brand visibility, campaign reach, and commercial impact across Rooms and Food & Beverage. The role supports marketing campaigns through media outreach, collaborations, and content amplification, while contributing to revenue generation by strengthening external partnerships and brand positioning. The position works closely with internal and external stakeholders to foster a collaborative and effective working environment that enhances campaign performance, brand value, and top-line results.

Areas of Focus

This role focuses on PR execution, media and influencer management, partnership coordination, and campaign amplification. It supports the hotel’s marketing objectives by increasing brand exposure, strengthening external relationships, and improving campaign effectiveness through earned and partnered channels.

Strategic Responsibilities / Duties

1. Execute public relations plans including media outreach, press engagement, and coverage tracking.
2. Develop and maintain relationships with media partners, publications, and key industry contacts.
3. Source, coordinate, and manage influencers, including hosting arrangements and content deliverables.
4. Support and execute partnership initiatives, including barter deals, collaborations, and joint campaigns.
5. Drive campaign amplification through media placements, influencer content, and partner channels.
6. Prepare and coordinate PR materials including press releases, media kits, and communication briefs.
7. Track and report PR, influencer, and partnership performance including reach, engagement, and campaign outcomes.
8. Work closely with internal stakeholders including Marketing, Revenue, and Food & Beverage teams to align PR activities with campaign objectives.
9. Ensure brand consistency and messaging across all external communications and collaborations.
10. Monitor market trends, competitor activities, and media landscape to identify PR and partnership opportunities.
11. Manage timelines, deliverables, and coordination across multiple campaigns and stakeholders.
12. Ensure proper documentation and reporting of PR activities, partnerships, and campaign outcomes.
13. Perform other duties as assigned by the direct reporting manager.

Key Skills and Requirements

1. Diploma or Degree in Marketing, Communications, or a related discipline.
2. Minimum 2–4 years of relevant experience in public relations, partnerships, or influencer marketing.
3. Strong experience in media relations, influencer management, and partnership coordination.
4. Proven ability to execute campaigns and drive amplification through PR and partner channels.
5. Strong stakeholder management and coordination skills across internal and external parties.
6. Good writing and communication skills for press releases and media communications.
7. Ability to manage multiple projects and timelines in a fast-paced environment.
8. Strong attention to detail with a results-oriented and commercially aware mindset.

Job Summary

Chef De Partie (garde manger) is responsible for managing and overseeing a designated kitchen section, ensuringthe preparation and presentation of high-quality A la Carte, Buffet, and Catering dishes in accordance with hotel standards. This role supports the Sous Chef and Executive Chef in maintaining operational excellence, foodconsistency, timely service delivery, and cost control across all outlets and functions.

As a key member of the culinary team, the Chef De Partie brings creativity, discipline, and passion to every dish, delighting guests while maintaining consistency with established recipes and Standard Operating Procedures (SOPs).

Areas of Focus

The primary focus of this role is to ensure consistent food quality, timely preparation and replenishmentof buffet and live cooking items, strict adherence to hygiene and safety standards, and effective coordination within the kitchen team to support seamless service operations.

Strategic Responsibilities / Duties

1.   Prepare daily food items for A la Carte, Buffet, and Catering menus in accordance with approved recipes and current SOPs.

2.   Planning of menus consider availability of raw food and ingredients, availability of skills required in preparing new menus, style and standard of hotels.

3.   Ensure mise-en-place is prepared in advance to support efficient and timely service.

4.   Manage and operate the assigned kitchen section independently while maintaining quality standards.

5.   Station at the live cooking counter when required, ensuring prompt replenishment of buffet items and timely response to guest requests.

6.   Monitor food presentation, portion control, and consistency to meet brand and hotel standards.

7.   Maintain cleanliness and hygiene of the work area, storage facilities, and kitchen equipment in compliance with food safety regulations (HACCP standards where applicable).

8.   Ensure proper storage, labelling, and rotation of food items to minimize wastage and maintain freshness.

9.   Support cost control initiatives by minimizing spoilage, monitoring stock levels, and reporting shortages.

10. Assist in training and supervising cooks and trainees.

11. Coordinate with other kitchen sections to ensure smooth workflow during service.

12. Adhere strictly to health, safety, and fire regulations within the kitchen.

13. Participate in menu tastings, briefings, and continuous improvement initiatives.

14. Communicates to his/her superior any difficulties, guest and other relevant information.

15. Perform additional duties as assigned by reporting manager.

Key Skills and Requirements

1. Diploma certificate in Culinary Arts or equivalent professional training.
2. Minimum 2 years of experience in a similar role within a hotel or high-volume kitchen environment.
3. Knowledgeable in cooking techniques, food preparation,and kitchen operations.
4. Demonstrate awareness of food safety, hygiene regulations, and HACCP standards.
5. Ability to manage a section independently under pressure and detailed oriented.
6. Flexibility to work shifts, weekends, and public holidays as required by operations.
7. Candidates with relevant qualifications but no prior experience are welcome to apply.

Job Summary 

The Director of Operations is responsible for overseeing the day-to-day operational performance of the hotel, ensuring consistent service excellence, financial discipline, and operational efficiency across all departments. 

This role brings a strong foundation in Food & Beverage leadership, with the ability to translate F&B operational strength into overall hotel performance. The Director of Operations drives alignment across Rooms, Food & Beverage, and supporting functions to deliver a cohesive guest experience while maximising revenue, profitability, and operational standards. 

The position requires a hands-on, commercially astute leader who can embed structure, accountability, and process discipline across operations, while building a high performing and service driven team environment. 

Areas of Focus 

This role focuses on end-to-end hotel operations including Rooms, Food & Beverage, Engineering, Housekeeping, and Front Office. It emphasises service consistency, financial performance, operational efficiency, and the integration of Food & Beverage strategies into overall hotel performance, supported by strong leadership and process governance. 

Key Responsibilities 

Operational Leadership 

• Oversee daily hotel operations to ensure smooth execution and consistent service delivery across all departments  

• Drive operational alignment between Rooms and Food & Beverage to deliver a seamless guest journey  

• Maintain high visibility on the ground to ensure standards are upheld and issues are resolved promptly 
  
  Food & Beverage Leadership Integration 

• Leverage strong F&B expertise to enhance outlet performance, guest engagement, and revenue contribution  
  
• Partner closely with F&B leadership to optimise concepts, pricing strategies, and service delivery  
  
• Drive cross-selling and integration between F&B and Rooms to maximise total guest spend  

Financial & Commercial Performance 

• Own and drive departmental performance against budget, forecast, and profitability targets  

• Monitor key operational and financial metrics including revenue, cost control, labour productivity, and GOP  

• Identify opportunities to improve margins through operational efficiency and revenue optimisation  

• Process Discipline & Operational Excellence 

• Establish, review, and enforce SOPs to ensure operational consistency and efficiency  

• Drive continuous improvement initiatives to enhance productivity, reduce waste, and streamline workflows  

• Ensure compliance with company policies, audit standards, and regulatory requirements  

People Leadership 

• Lead, coach, and develop department heads to build a strong leadership bench  

• Foster a culture of accountability, collaboration, and service excellence  

• Support talent development, succession planning, and retention of key operational staff  

• Stakeholder Management 

• Work closely with the General Manager to execute strategic initiatives and operational priorities  

• Collaborate with Commercial, Finance, and HR teams to align operations with broader business objectives  

• Act as a key operational decision-maker in driving hotel performance  

Job Summary:

The Purchasing Manager is responsible for overseeing and strengthening the hotel’s procurement function to ensure cost efficiency, quality assurance, and operational reliability. The role drives procurement capability development, contract governance, and supplier management while supporting business operations through structured procurement processes and systems. The position also contributes to stakeholder decision-making by providing timely and accurate procurement data, insights, and reporting to support financial and operational planning.

Areas of Focus:

This role focuses on end-to-end procurement operations, contract lifecycle management, vendor governance, and procurement transformation initiatives. It supports cross-functional departments including Rooms, Food & Beverage, and Engineering by ensuring procurement processes are efficient, compliant, and aligned with operational and financial objectives.

Strategic Responsibilities / Duties:

1. Oversee the full procurement cycle including sourcing, purchasing, and supplier management to ensure cost efficiency, quality standards, and timely delivery.
2. Develop, review, and implement procurement policies, SOPs, and frameworks to strengthen governance and operational consistency.
3. Establish and maintain a structured procurement system aligned with hotel operational requirements and financial controls.
4. Manage the full contract lifecycle including drafting, reviewing, negotiating, and renewing supplier agreements.
5. Ensure all contracts are commercially sound, risk-assessed, and compliant with company policies and regulatory requirements.
6. Drive participation in Group Purchasing Organisation (GPO) initiatives to optimise cost savings, rebates, and supplier value.
7. Lead strategic sourcing initiatives including vendor consolidation and cost optimisation programmes.
8. Develop and maintain preferred vendor lists and establish long-term supplier partnerships.
9. Monitor supplier performance, enforce service level agreements (SLAs), and address performance gaps where required.
10. Partner with Finance and Department Heads on budgeting, forecasting, and procurement planning activities.
11. Drive procurement digitalisation initiatives including implementation of tools and systems to improve visibility, control, and reporting.
12. Develop and maintain procurement dashboards to track spend, savings, compliance, and vendor performance metrics.
13. Utilise data analytics and advanced Excel tools to support procurement analysis and strategic decision-making.
14. Identify and implement process improvements and automation initiatives for procurement workflows such as purchase approvals, purchase orders, and vendor onboarding.
15. Ensure proper documentation, audit trails, and compliance with internal controls and audit requirements.
16. Support cross-functional and ad hoc projects within Finance and Purchasing departments as required.
17. Perform other duties as assigned by the direct reporting manager.

Key Skills and Requirements:

1. Degree in Business, Supply Chain, Finance, or a related discipline.
2. Minimum 5–8 years of procurement experience with demonstrated experience in procurement capability development and process improvement.
3. Strong experience in contract management, negotiation, and vendor governance.
4. Proven ability to develop and implement procurement policies, frameworks, and SOPs.
5. Familiarity with Group Purchasing Organisation (GPO) frameworks and strategic sourcing practices.
6. Advanced proficiency in Microsoft Excel including PivotTables, Power Query, and dashboard reporting (mandatory).
7. Experience with procurement systems, digital tools, or automation initiatives is required.
8. Strong commercial acumen, stakeholder management skills, and ability to work across departments within a hotel environment; hospitality experience is preferred.

Job Summary

Chef De Partie (Indian Cuisine) is responsible for managing and overseeing a designated kitchen section, ensuringthe preparation and presentation of high-quality A la Carte, Buffet, and Catering dishes in accordance with hotel standards. This role supports the Sous Chef and Executive Chef in maintaining operational excellence, foodconsistency, timely service delivery, and cost control across all outlets and functions.

As a key member of the culinary team, the Chef De Partie brings creativity, discipline, and passion to every dish, delighting guests while maintaining consistency with established recipes and Standard Operating Procedures (SOPs).

Areas of Focus

The primary focus of this role is to ensure consistent food quality, timely preparation and replenishmentof buffet and live cooking items, strict adherence to hygiene and safety standards, and effective coordination within the kitchen team to support seamless service operations.

Strategic Responsibilities / Duties

1.   Prepare daily food items for A la Carte, Buffet, and Catering menus in accordance with approved recipes and current SOPs.

2.   Planning of menus consider availability of raw food and ingredients, availability of skills required in preparing new menus, style and standard of hotels.

3.   Ensure mise-en-place is prepared in advance to support efficient and timely service.

4.   Manage and operate the assigned kitchen section independently while maintaining quality standards.

5.   Station at the live cooking counter when required, ensuring prompt replenishment of buffet items and timely response to guest requests.

6.   Monitor food presentation, portion control, and consistency to meet brand and hotel standards.

7.   Maintain cleanliness and hygiene of the work area, storage facilities, and kitchen equipment in compliance with food safety regulations (HACCP standards where applicable).

8.   Ensure proper storage, labelling, and rotation of food items to minimize wastage and maintain freshness.

9.   Support cost control initiatives by minimizing spoilage, monitoring stock levels, and reporting shortages.

10. Assist in training and supervising cooks and trainees.

11. Coordinate with other kitchen sections to ensure smooth workflow during service.

12. Adhere strictly to health, safety, and fire regulations within the kitchen.

13. Participate in menu tastings, briefings, and continuous improvement initiatives.

14. Communicates to his/her superior any difficulties, guest and other relevant information.

15. Perform additional duties as assigned by reporting manager.

Key Skills and Requirements

1. Diploma certificate in Culinary Arts or equivalent professional training.
2. Minimum 2 years of experience in a similar role within a hotel or high-volume kitchen environment.
3. Knowledgeable in cooking techniques, food preparation,and kitchen operations.
4. Demonstrate awareness of food safety, hygiene regulations, and HACCP standards.
5. Ability to manage a section independently under pressure and detailed oriented.
6. Flexibility to work shifts, weekends, and public holidays as required by operations.
7. Candidates with relevant qualifications but no prior experience are welcome to apply.