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Open nowPosted today

General Manager - CUT by Wolfgang Puck

MARINA BAY SANDS PTE. LTD.

Pay
SGD 7,000 – SGD 13,000 a month
Where
Central, Singapore
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Your applicationOpen nowGeneral Manager - CUT by Wolfgang PuckMARINA BAY SANDS PTE. LTD. · Central, Singapore

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  4. CV RocketApplied on MARINA BAY SANDS PTE. LTD.'s own form.

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The clock on this job

Early applications get read.

13.5% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.3%1 day
  2. 4.6%3 days
  3. 13.5%7 days
  4. 21.8%14 days
  5. 36.6%30 days
  6. 58.9%60 days
This job: posted today

The posting

WE TAKE YOU ABOVE BEYOND

Take your passion to the next level and work alongside other masters of their craft to build a fulfilling and rewarding career at Marina Bay Sands.

Job Responsibilities

Brand Leadership & Concept Stewardship

  • Translate the venue identity into clear product, service, commercial and marketing decisions and ensure all activations and partnerships remain coherent with the brand.

Guest Experience, Service Quality & Brand Standards

  • Act as guardian of service quality in line with the Service Quality Standards of Marina Bay Sands and the venue brand.
  • Use NPS, feedback, reviews, observation and recovery trends to close gaps and strengthen advocacy and repeat visitation.

Commercial & Financial Leadership

  • Maintain an active private-event sales pipeline throughout the year, working with Sales, Marketing and operational partners to convert enquiries, package the venue appropriately, protect brand fit and deliver profitable events.
  • Protect profitability through reservation yield, prime table allocation, private dining, premium cut mix and wine contribution, with rigorous premium-product and inventory controls.
  • Maintain a year-round pipeline of private dining, corporate dinners, luxury-brand events, wine dinners and buyouts.

Food & Beverage Direction

  • Lead exceptional steaks, rare cuts, refined seafood and Wolfgang Puck signatures, supported by an authoritative wine list, premium spirits and classic cocktails.

Marketing Plan, Partnerships & Initiative Implementation

  • Own the annual venue marketing plan and activation calendar, with clear objectives, target audiences, commercial rationale, operating requirements, owners and implementation milestones.
  • Route all marketing initiatives, guest chef and bartender collaborations, brand partnerships, sponsorship opportunities, media engagements, KOL activations, and campaign proposals through the designated internal point of coordination for initial review and alignment, before presentation to Corporate and Resort Marketing for final review and approval.
  • Collaborate with Property Marketing, Brand, Social, Communications, Digital, Loyalty, Sales and Operations to coordinate marketing initiatives from briefing and approval through asset creation, launch, on-day execution and post-campaign review.
  • Secure relevant social-media deliverables, cross-posting, content rights and amplification from participating chefs, bartenders, brands and talents; support media and KOL hosting, content capture and post-event storytelling.
  • Evaluate initiatives using agreed commercial, guest, brand, social and earned-media outcomes, document learnings and refine or discontinue activity accordingly.
  • Build prestige campaigns around provenance, craftsmanship and wine; collaborate selectively with acclaimed chefs, winemakers, whisky houses, meat producers and luxury brands.

People Leadership & Talent Development

  • Build an inclusive, accountable leadership team and lead recruitment, onboarding, deployment, coaching, recognition, retention and succession planning.

Operational Excellence

  • Maintain readiness across all relevant guest, service, culinary, beverage, stewarding, cleanliness, engineering, security and cash-control touchpoints.
  • Plan labour using Zero Manning and service flow around forecast demand, VIPs, groups, hotel occupancy, celebrations and major events.

Food Hygiene & ISO 22000 Food Safety Management

  • Take leadership accountability for hygiene and food safety under the Marina Bay Sands Food Safety Management System and ISO 22000 requirements.
  • Maintain controls for temperature, labelling, traceability, allergens, cross-contamination, personal hygiene, sanitation, ware-washing and pest prevention.
  • Maintain retrievable records, audit readiness, corrective action, verification and recall preparedness.

Sustainability & Responsible Sourcing

  • Lead food-waste prevention, measurement and segregation through forecasting, production planning, portion control and menu engineering.
  • Reduce single-use plastics and avoidable plastic wrap, support cage-free eggs and increase sustainable, certified, ethical, local or regional products where viable.

Governance, Compliance & Risk Management

  • Ensure compliance with company policies, workplace safety, liquor licensing, responsible service, security, data privacy and applicable regulation.

Job Requirements

Education & Certification

  • Relevant diploma or degree preferred.

Experience

  • Substantial progressive leadership experience appropriate to the venue and brand.

Other Prerequisites

  • Demonstrated commercial, guest-experience, marketing, food-and-beverage, people and food-safety leadership capability.
  • Prior experience working within Forbes service standards or completion of relevant Forbes training is highly desirable.
  • Experience within an integrated resort environment or a Michelin-starred restaurant is an advantage.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Posting text belongs to the employer. Removal requests: contact us.

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