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Open nowPosted yesterday

DIRECTOR

MyCareersFuture94,028 open roles

Pay
SGD 7,000 – SGD 9,000 a month
Where
Singapore
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Your applicationOpen nowDIRECTORMyCareersFuture · Singapore

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This job: posted yesterday

The posting

DIRECTOR (GENERAL MANAGER)

CANETTE SG PTE. LTD. is seeking an experienced Director (General Manager) to lead the establishment, opening and ongoing operation of its restaurant and fine-wine business at 1 Boon Tat Street, Singapore.

This is a senior, hands-on executive position combining responsibility for the restaurant’s day-to-day management, commercial performance, wine programme and corporate oversight. The successful candidate will work closely with the existing Director and will be expected to assume formal responsibilities as a director of the company, subject to the necessary corporate approvals, statutory requirements and registration.

KEY RESPONSIBILITIES

Business and operational leadership

  • Lead the establishment, opening and ongoing operation of the restaurant and fine-wine business.
  • Develop and implement the company’s operating strategy, annual business plan and commercial objectives.
  • Exercise overall responsibility for restaurant operations, front-of-house service, reservations, guest experience and service standards.
  • Coordinate effectively with the kitchen and other operational functions to ensure consistent service delivery.
  • Report regularly to the existing Director on operational performance, financial results, staffing, compliance and key business risks.

Staff recruitment, supervision and training

  • Recruit, supervise, schedule and manage the restaurant’s front-of-house and beverage teams.
  • Establish clear duties, performance standards and reporting lines for employees.
  • Develop and deliver staff training in service standards, wine knowledge, product presentation, responsible alcohol service and customer engagement.
  • Monitor employee performance and implement appropriate coaching and development measures.
  • Promote a professional, respectful and service-oriented working environment.

Wine purchasing and cellar management

  • Develop and manage the restaurant’s wine programme and wine list, with particular attention to Burgundy and other premium wine regions.
  • Source wines from suitable producers, merchants, importers and distributors.
  • Manage wine purchasing decisions, allocations, order planning and supplier negotiations.
  • Maintain appropriate cellar storage, stock rotation, inventory controls and traceability.
  • Monitor wine availability, purchasing costs, selling prices, margins and stock levels.
  • Ensure that the wine selection supports the restaurant’s positioning, customer demand and commercial objectives.

Supplier and business relationships

  • Establish and maintain effective relationships with wine producers, importers, distributors, food suppliers and other business partners.
  • Negotiate commercial terms, product allocations, delivery arrangements and payment conditions.
  • Identify opportunities for producer collaborations, wine events, tastings and other customer-development initiatives.
  • Evaluate supplier performance and ensure continuity and quality of supply.

Pricing, inventory and cost control

  • Establish and review menu and wine-list pricing in line with the company’s positioning, costs and margin objectives.
  • Implement inventory-management and purchasing controls covering wine, beverages, food and operating supplies.
  • Monitor wastage, breakages, stock discrepancies and slow-moving inventory.
  • Review operating expenses and take appropriate action to maintain cost discipline without compromising service quality.
  • Support accurate budgeting, forecasting and management reporting.

Revenue and commercial performance

  • Assume responsibility for achieving the restaurant’s revenue, profitability and cash-flow objectives.
  • Monitor sales, average guest expenditure, gross margins, labour costs and other key performance indicators.
  • Develop initiatives to increase revenue, repeat business and customer retention.
  • Evaluate business performance and implement corrective measures where required.
  • Contribute to the company’s longer-term growth and commercial strategy.

Compliance and operating procedures

  • Develop, document and implement standard operating procedures for restaurant operations, service, reservations, purchasing, inventory, cash handling and customer complaints.
  • Ensure compliance with applicable licensing, food-safety, workplace-safety, employment, liquor-control and other regulatory requirements.
  • Maintain appropriate operational records and internal controls.
  • Liaise with relevant government agencies, landlords, professional advisers and service providers when required.
  • Support the company in fulfilling its corporate, statutory and regulatory obligations.

Customer development

  • Build and maintain relationships with regular guests, wine collectors, corporate clients and other key customers.
  • Oversee the handling of customer enquiries, reservations, feedback and complaints.
  • Develop private dining, corporate entertainment, wine-tasting and producer-event opportunities.
  • Ensure that customers consistently receive knowledgeable, professional and attentive service.

Corporate and director responsibilities

  • Participate in the company’s strategic decision-making and governance.
  • Act honestly and in the best interests of the company and exercise appropriate care, skill and diligence.
  • Support compliance with applicable corporate and statutory requirements.
  • Review the company’s operating and financial performance and report material matters to the existing Director.
  • Carry out the responsibilities of a registered company director following the required approvals and formal appointment.

REQUIREMENTS

  • Relevant tertiary or professional qualification in hospitality management, business administration, wine and spirits, sommellerie or a related discipline.
  • At least six years of relevant experience in hospitality, restaurant operations, fine wine or a related business.
  • At least four years of management experience involving responsibility for restaurant operations, employees, commercial performance or a substantial wine programme.
  • Demonstrated ability to manage front-of-house operations and deliver high service standards.
  • Strong professional knowledge of wine, including purchasing, cellar management, inventory control, pricing and wine-list development.
  • Experience dealing with wine producers, importers, distributors or other specialist suppliers.
  • Proven ability to manage budgets, costs, margins, revenue targets and operating performance.
  • Experience recruiting, supervising and training hospitality employees.
  • Sound knowledge of restaurant operating procedures and applicable compliance requirements.
  • Strong leadership, communication, negotiation, organisational and customer-development skills.
  • Ability to work during the operating hours required by the restaurant business, including evenings, weekends and public holidays where necessary.

EMPLOYMENT DETAILS

Position: Director (General Manager) Occupation: Director Employment type: Full-time Fixed monthly salary: SGD 8,500 Work location: 1 Boon Tat Street, #01-01, Singapore 069611

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