The posting
1. Strategic Planning & Business Development
- Develop & implement strategic culinary and operational plans aligned with the Company’s goals and growth objectives.
- Identify, evaluate and recommend new markets, restaurant concepts, products, services & other business opportunities.
- Support the long-term development and positioning of the Company’s restaurant brands.
- Plan & execute investment and reinvestment projects, including new restaurant openings, renovations, refurbishments and major equipment purchases.
- Recommend restaurant remodelling & refurbishment plans to ensure each brand’s image, physical appearance and ambience remain relevant and competitive.
- Provide culinary & operational expertise for strategic projects, franchise initiatives and business expansion.
2. Restaurant & Culinary Operations Management
- Take overall responsibility for the operational and culinary performance of all assigned restaurants.
- Establish, implement and continuously improve operational procedures, service standards, recipes, plating guides and kitchen SOPs.
- Ensure consistent standards of food quality, taste, presentation, portioning, service, ambience and value.
- Lead menu development & menu engineering to balance customer appeal, brand positioning, food costs and profitability.
- Optimise front-of-house & kitchen workflows, manpower deployment, production planning and resource allocation to improve productivity and service efficiency.
- Ensure adequate manpower, equipment, ingredients and operational resources are available.
- Oversee ingredient specifications, supply forecasting, supplier quality, procurement requirements and food-cost controls.
- Conduct regular restaurant visits, identify operational and culinary gaps, and ensure corrective actions are completed promptly.
- Lead & support the Operations and Culinary leadership teams through day-to-day direction and coaching.
- Collaborate with Purchasing & Marketing on new restaurant openings, menu launches, campaigns, events and strategic projects.
3. Financial & Business Performance
- Set and align monthly and annual targets for sales, food cost, labour cost, operating expenses and restaurant profitability.
- Monitor and analyse the profit and loss performance of assigned brands and restaurants.
- Ensure restaurant budgets are properly managed and budgeted revenue and profitability targets are achieved.
- Manage recipe costing, yield, portion control, wastage and kitchen productivity.
- Review product mix & menu performance and recommend appropriate pricing, menu-engineering or operational actions.
- Evaluate the financial & operational feasibility of new projects, products, services and capital expenditure.
- Recommend policies, procedures & initiatives necessary to respond to market developments and changing customer demand.
4. People Management, Training & Organisational Capability
- Build a stable, professional and sustainable Operations and Culinary workforce, with emphasis on attracting and developing local talent.
- Lead, mentor and develop Brand Leads & Brand Chefs.perations & Marketing. Establish clear performance expectations, leadership standards, career pathways and succession plans.
- Oversee workforce planning, recruitment and performance management to improve productivity and employee retention.
- Identify operational, service, culinary and leadership capability gaps and implement appropriate training programmes.
- Lead on-the-job training, workshops and practical assessments covering service, culinary techniques, equipment handling, food safety and new menu rollouts.
- Ensure employees are properly trained and assessed before deployment to critical restaurant or kitchen stations.
- Evaluate and improve training effectiveness using guest feedback, service performance, audit results and restaurant visitation scores.
- Promote accountability, teamwork, professionalism, recognition and continuous learning across the Operations and Culinary teams.
5. Food Safety, Hygiene & Sanitation
- Ensure all restaurants and production areas comply with prevailing Singapore Food Agency requirements, food-safety regulations and Company standards.
- Conduct regular inspections of kitchens, storage facilities and food-production areas.
- Maintain high hygiene and sanitation standards across food-contact surfaces, equipment and kitchen facilities.
- Ensure the proper handling and storage of raw materials, hot and cold food, frozen products and dry goods.
- Implement and monitor strict First-In, First-Out rotation and expiry-control procedures.
- Ensure temperature records for cold-chain storage, cooking, cooling and hot-holding equipment are properly maintained.
- Ensure food handlers maintain proper personal hygiene and possess valid food-safety certifications.
- Oversee the Kitchen Stewarding function, including dishwashing standards, chemical management and kitchen cleanliness.
- Manage waste-disposal and pest-control programmes to prevent contamination and maintain sanitary conditions.
- Lead investigations into serious food-quality or food-safety incidents and ensure corrective and preventive actions are implemented.
6. Workplace Safety, Quality Assurance & Risk Management
- Ensure all restaurant and kitchen operations comply with Company policies, SOPs, audit requirements, Workplace Safety and Health regulations, and other applicable laws.
- Oversee operational, culinary, food-safety, workplace-safety and compliance audits across all restaurants.
- Maintain the required restaurant-visitation and audit scores and ensure findings are rectified within the agreed timelines.
- Establish preventive-maintenance programmes for kitchen equipment, restaurant facilities and operational assets.
- Ensure only approved equipment, utensils and chemicals are used and that employees follow PPE and safe-work requirements.
- Conduct regular safety briefings covering equipment handling, fire safety, emergency response and accident prevention.
- Ensure consistent standards across all brands while accommodating each restaurant concept’s operational requirements.
- Maintain accurate records of incidents, equipment failures, audit findings and corrective actions.
- Identify operational, financial, safety and reputational risks and implement appropriate preventive and mitigation measures.
- Coordinate service providers to resolve maintenance and safety issues promptly.
7. Other Responsibilities
- Undertake any other duties, projects or responsibilities assigned by the Managing Director or Group General Manager.
