Total 139 Director/C-Level F&B / Tourism / Hospitality job vacancies

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

About the Role

We are seeking an experienced and driven Assistant Director of Sales to lead our sales initiatives, strengthen client relationships, and drive revenue growth. This role is ideal for a motivated commercial leader who thrives in a dynamic environment and is passionate about business development and strategic account management.

Key Responsibilities

• Lead and manage the sales mostly independently or with cross functional teams to achieve quarterly and annual revenue targets.
• Develop and execute strategic sales plans, covering rooms, F&B, events, memberships and more. Across key market segments,
• Cultivate and maintain strong relationships with corporate clients, business partners, and key accounts.
• Identify new business opportunities and emerging markets to expand the company’s revenue streams.
• Work closely with Marketing, Revenue, Rooms and Operations teams to optimize commercial performance.
• Monitor sales performance, produce forecasts, and present actionable insights to senior leadership.
• Represent the organization at industry events, trade shows, and networking activities.
• Support the General Manager in shaping long‑term commercial strategies.

Requirements

• Bachelor’s degree in Business, Marketing, or related field.
• Minimum 8 years’ experience in sales, with at least 5 years in a supervisory or managerial role.
• Proven track record in revenue generation and client management.
• Strong leadership, communication, and negotiation skills.
• Ability to work in a fast‑paced environment with multiple priorities.
• Experience in hospitality, services, or B2B sales is an advantage.

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

Responsible for overseeing an organisation's daily operations and managing the business aspects of the company. Their primary duties include reviewing and implementing operational procedures, assisting departmental heads and managing company finances.

• Preparing and reviewing standard procedural documents for daily operations
• Supervising staff performance across all levels
• Reviewing and approving departmental budgets
• Releasing requested funds for company expenditure
• Overseeing procurement and staff recruitment
• Overseeing staff training and development programs
• Reviewing periodic reports and adjusting operations to better meet company goals
• Conducting periodic employee appraisals

A restaurant Director oversees everything including - daily operations, ensuring smooth service, staff performance, and customer satisfaction, profit, costing, handling stakeholders. Key responsibilities include managing staff schedules and training, handling inventory and budgets, maintaining food and safety standards, and resolving customer complaints, finding cost, target profit and maintaining KPI, handling stakeholders. They also focus on profitability by monitoring sales and implementing strategies to improve performance.

• Daily operations: Oversee all front-of-house and back-of-house activities to ensure a smooth flow.
• Inventory and ordering: Manage stock levels, order supplies, and maintain relationships with suppliers.
• Budgeting and finance: Control costs, manage budgets, and monitor income and expenses.
• Health and safety: Ensure compliance with all health, safety, and hygiene regulations.
• Quality control: Monitor food quality and service delivery.
• Scheduling: Create work schedules that align with the restaurant's needs.
• Staff management: Supervise employees, appraise performance, and provide feedback or disciplinary action when needed.
• Payroll: Process timesheets and manage payroll data.
• Cuisine: Must need experience in Gujarati cuisine and North Indian cuisine.
• Profit: Ensure profitability of the restaurant and ensure branding, profit is maintained and ensured.
• Stakeholder handling: Reporting to owners and ensure the stakeholders are well updated.

Collaborate with kitchen management on menu items

· Attend all staff meetings

· Prep kitchen before meal times

· Prepare menu items as ordered

· Ensure proper preparation of all food to be served

· Maintain a clean kitchen at all times

· Work in a safe and efficient manner

· 3+ years in a kitchen environment

· Understanding of different culinary profiles and techniques

· Capable of following instructions without variation

· Ability to regularly lift 15kg

· A desire to learn new flavors and techniques

· The capability to work safely, efficiently and neatly

· Willingness to work nights and weekends

· Comfortable working long shifts of up to 12 hrs

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.

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.

Job Description:

• Assist the General Manager in controlling costs according to budget and forecast, ensuring profitability and long term success.
• Supervise daily hotel accounting operations and ensure that the book records are accurate and reflect all transactions.
• To prepare budget forecast and reports as and when required by the management and owners.
• Participate in owners’ and management’s financial meetings
• Check and ensure that all financial and management reports are completed accurately and submitted on time.
• Create and implement a system of internal accounting controls to ensure that all the transactions are executed in compliance with the internal policies as well as statutory requirements.
• Review monthly hotel performance and generate monthly variance reporting.
• Ensure that the maintenance of the general ledger, accounts payable, accounts receivable and payroll is done properly and accurately.
• Oversee the payroll functions to ensure that ambassadors are remunerated timely and accurately.
• Review and validate all property’s internal/external financial reporting before their distribution.
• Ensure that all tax related issues are treated in a strict manner and are in compliance with the country’s legislation.
• Manage the hotel’s yearly operating budget and operational cash flow.
• Maintain management charts and administration forecasts charts.
• Supervise revenue entries from the General Cashier’s office.
• Shall maintain control of the costs of the different services, in particular the food and beverage cost.
• Provide assistance to all operational departments as needed.
• Review all proposed contracts for pricing and terms, ensuring that hotel’s interest comes first and is protected at all times.
• Perform bank reconciliation and month-end reconciliation of all general ledger balances.
• Ensure readiness for all internal and external audit exercises from Owner and Corporate Office.
• Strive to implement the AccorHotels Vision and demonstrate active use of AccorHotels Values.
• Any other reasonable request within your range of competence as required by Management.

Job Requirements:

• Minimum 6 years’ experience in hotel Finance and Accounting management position.
• Bachelor’s degree in Business, Accounting or Finance.
• Certified Practicing Accountant (CPA) qualifications would be an advantage.
• Excellent knowledge of hotel accounting software SUN and good knowledge in Opera, Fidelio, FutureLog and Micros POS.
• Strong interpersonal and leadership skills, confident, approachable, patient with excellent communication skills.
• Ability to study, analyze and interpret financial information with a strong understanding of overall hotel operations.

POSITION SUMMARY

The Corporate Director, Wellness will have multi-site responsibility for the strategic planning, managing, directing, and coordinating the operations as related to Spa and Wellness. This position will play an integral role in the improvement of quality, service, guest experience and financial performance as it pertains to his/her related areas. The incumbent will fully understand and embrace Capella Hotel Group vision and its application to support all wellness colleagues’ in their duties. This facilitated by successful communication across all levels of the operation in driving brand standards.

THE ROLE

Operational Ownership

• Efficiently manage colleagues/team members in the spa to meet established objectives.
• Adhere to minimum operating standards outlined in the Capella Hotel Group Brand standards and ensuring these standards are continually updated.
• Delegate responsibilities to subordinates and regularly evaluate their performance.
• Handle guest complaints, requests, and inquiries regarding spa services effectively and urgently.
• Build rapport with guests to foster positive customer relationships.
• Maintain high recruitment standards and ensure adequate staffing levels within budgetary guidelines.
• Facilitate ongoing learning and skill development among spa Team by working closely with the group spa trainer in identifying and correcting execution opportunities.
• Foster high performance and motivation among spa colleagues through regular performance reviews and effective communication.
• Drive innovation in the Wellness offerings as it relates to modern healing modalities, biohacking and circadian rhythm balance.
• Working with and supporting technical services, and wellness consultants with advice and direction in design and layout in creating World Class facilities for current and future pipeline.
• Working closely with our Vice President of Food and Beverage in ensuring operational integration of Food and Beverage, Sustainability and Wellness are reflected in offerings.
• Create awareness of the Capella Hotel Group Wellness brand.
• Manage preparation of annual Spa budget, Capex budget, FF&E, and Sales & Marketing Plan
• Frequently communicate with all relevant stakeholders within the group and to share good ideas and best practices through regular group calls with respective wellness leaders.
• Coordinate with the Marketing team and facilitate press release on recent developments in the Wellness arena as well as driving content communicating
• Drive Spa KPI’s of respective business units through a clear and consistent strategy and communicate regularly with the Senior Vice president of Operations progression towards established goals.

TALENT PROFILE

Qualification

Graduate from Wellness or Hotel Management Program.

Anatomy & Physiology, Massage Therapy, Beauty Therapy (all at NVQ, ITEC, or CIDESCO).

Work Experience

At least 5 years of experience or more in spa / wellness senior management position.

Technical Skills

Knowledge of healing therapies, spa treatments, beauty products, wellness traditions and fitness.

Understand the latest trends, equipment and health techniques in the market.

Understanding of spa websites development, media and other related platforms in promoting the Capella Wellness brands.

Powerful sales leader with the capacity to set aggressive sales intensity through personal involvement with strategy, deployment, revenue

Kindly be informed that only shortlisted candidates will be contacted

• Recruiting Cook.
• Specialising in north and south indian cuisine.
• Able to cook within a specific time and location
• Candidates are required to handle Cooking equipments.
• Assisting in the stall and kitchen operations.
• Team player who is willing to integrate with fellow peers.
• Keep the cooking area and equipment clean & hygienic
• Assist in food preparation like cutting vegetables and washing ect.
• Packing food orders as per requirement.

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.

Job Summary

The Chief Cook leads kitchen operations to deliver authentic cuisine, managing menu development, food preparation, staff, inventory, and quality assurance while ensuring compliance with health and safety standards and enhancing customer satisfaction.

Responsibilities

• Design and update menus featuring traditional and contemporary Indian dishes based on seasonal ingredients and customer preferences
• Oversee food preparation and cooking to ensure adherence to recipes, presentation standards, and timely delivery
• Manage kitchen staff by hiring, training, scheduling, and motivating the team to achieve operational excellence
• Maintain a clean, safe, and organized kitchen environment compliant with health and safety regulations
• Monitor ingredient and supply inventory levels, place orders as needed, and minimize waste through portion control and creative use of leftovers
• Conduct regular quality checks to ensure all food meets restaurant standards and promptly resolve any quality issues
• Train staff on proper food handling and sanitation practices to uphold food safety protocols
• Engage with guests occasionally to collect feedback and participate in special events or promotions involving food presentation or tasting
• Apply strong knowledge of Indian culinary techniques, spices, and ingredients to maintain authenticity and innovation in menu creation
• Communicate effectively with team members and customers to foster a collaborative and customer-focused kitchen environment
• Manage multiple tasks efficiently in a fast-paced setting to meet operational demands

Able to cook and serve authentic Dishes

Able to cook south thali meals and various Biryani items

Able to cook all types of tiffin items like Idly, Dosa, Parotta, and make side-dishes like Kurma, Saambaar and Chutney in authentic style or home-cooking style with less-oil

Able to cook for take-away or delivery orders

Responsible to clean the kitchen before and after the use everyday

Responsible for cleaning dishes also (no separate dish-cleaner employed)

Should be able to communicate with customers in multiple languages like Tamil, Hindi and English

Should work as a team in the kitchen and share responsibilities in a team-environment

Should maintain food safety and hygiene practices and keep himself/herself well groomed and clean

Should be willing to work in rotating or permanent night shifts

Should be willing to do food deliveries to nearby places 

Should be a master in cooking both non-veg and veg dishes in the same home-cooking / restaurant style.

Willing to learn new recipies and introduce and be creative in creating new food recipies

Should manage inventory of ingredients and raw-materials

Should not waste ingredients and raw-materials especially when cooking for big group sizes

Company Name: Dusit Thani Laguna Singapore

Job Title: Assistant Director of Sales

JOB DESCRIPTION

To assist the Director of Commercial to ensure successful and efficient operation of the Sales department in compliance with Corporate policy and procedures; and maximize sales and revenue through planning, managing, and evaluating.

• Develops strategic action plans for hotels to drive measurable, incremental sales revenue.
• Identify areas of opportunity in performance and optimize the performance of the sales team.
• Work with individual hotel teams to identify skill development areas and properly deploy sales and marketing resources.
• Maintains and upgrades communication networks to ensure that the hotel is having a competitive advantage in information and sales leads.
• Executes and supports the operational aspects of business booked (e.g. generating proposal, Corporate Rate Application letter, writing contract, customer correspondence).
• Able to support hotels' service and relationship strategy, driving customer loyalty by delivering service excellence throughout each customer experience.

JOB REQUIREMENTS

• Minimum of 5 years of sales experience in a similar capacity, preferably in a 5-star class environment
• Have a positive attitude toward challenges and the drive to excel
• Possesses professional disposition with excellent communication and interpersonal skills

BENEFITS

• Company Transport Pick-up/Drop-off Provided
• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical
• Employee Room Rate Globally, Learning & Development Opportunities, Staff Recognition Award

*Only shortlisted candidates will be notified.