RESTAURANT DIRECTOR
Description
Job Role & Responsibilities
As the Restaurant Director, you will be responsible for the overall strategic direction, operational excellence, and financial profitability of our establishment. Key responsibilities include:
Strategic Leadership: Develop and implement long-term business strategies to enhance brand presence and market share in Singapore’s competitive F&B landscape.
Operational Excellence: Oversee daily operations of the restaurant, ensuring high standards of service, food quality, and hygiene compliance (SFA standards).
Financial Management: Manage P&L, budgeting, and financial forecasting. Monitor labor and food costs to maximize profitability without compromising quality.
Team Development: Lead, mentor, and manage a diverse team. Implement training programs to maintain premium service standards and foster a positive organizational culture.
Stakeholder Management: Liaise with vendors, landlords, and government agencies. Manage high-level customer relations and resolve complex operational issues.
Compliance & Safety: Ensure the establishment strictly adheres to all local manpower, licensing, and safety regulations.
Job Requirements
Experience: Minimum of 2 years of leadership experience in the F&B industry, specifically in fine dining or large-scale restaurant corporate environments.
Leadership Skills: Proven track record of managing multi-functional teams and successfully delivering business growth.
Financial Acumen: Strong understanding of P&L management, cost control, and strategic financial planning.
Communication: Exceptional interpersonal and communication skills in English; ability to engage with high-net-worth clients and stakeholders.
Adaptability: Deep understanding of the Singapore F&B market trends and local regulatory requirements.