JOB DESCRIPTION:

Develop and implement the company's vision, mission, and long-term business strategies.
Establish annual business plans, budgets, and performance targets.
Identify new business opportunities, market trends, and potential areas for expansion.
Build and maintain strategic partnerships with suppliers, clients, and business stakeholders.
Oversee the daily operations of restaurants, catering services, and other food & beverage outlets.
Ensure operational efficiency while maintaining high standards of food quality, hygiene, and customer satisfaction.
Review operational performance and implement continuous improvement initiatives. Explore new revenue streams, partnerships, and commercial opportunities.
Negotiate and approve major business contracts with customers, suppliers, and service providers.
Identify operational, financial, and business risks and implement mitigation strategies.
Develop marketing and sales strategies to increase market share and brand recognition.
Develop business continuity and crisis management plans.
Monitor inventory management, procurement, and cost-control measures.
Implement strategies to improve revenue, profitability, and overall financial performance.
Lead, mentor, and supervise senior management and departmental heads.
Establish employee performance objectives and conduct regular performance reviews.
Ensure compliance with all applicable Singapore laws and regulations, including requirements imposed by relevant government agencies.
Oversee compliance with food safety, workplace safety, employment, and licensing regulations. Maintain company policies and procedures that support good corporate governance.

JOB REQUIREMENTS:

More than 20 years of experience is required as executive director leadership in the Food &Beverage industry.
Experience in managing multi-outlet Food & Beverage operations is a must.
Must have established network within the Food & Beverage industry in Singapore.
Must have deeper knowledge in driving business expansion and market growth.
Familiarity with digital business systems, POS systems, and operational reporting tools.
Proven experience as an Executive Director in managing restaurant, catering, café, or food service operations.
Demonstrated experience in strategic planning, business development, financial management, and operational leadership.
Strong track record in business development, financial management, and strategic planning.
Must have hands-on experience in an Indian / Bangladesh Kitchen in relevant industry including handling in high volume service operations
Knowledgeable about usage of herbs and spices in food preparation, and cooking Indian / Bangladesh dishes in a traditional way
Must have knowledge to control storage room temperatures for frozen/fresh meat and seafood products, vegetables etc.
May require working on weekends, public holidays, and outside normal office hours to oversee business operations
Ability to work under pressure and manage multiple priorities.
Must have Class 3/2A/2B driving license. Vehicle cannot be driven home.
Ability to thrive in a fast-paced environment and complete tasks responsibly and multi-Tasking is required
Possess Strong leadership, organizational, and decision-making skills.
Excellent strategic planning and business development capabilities and skills.
Strong financial and commercial acumen, strong negotiation and stakeholder management abilities.
Analytical thinking with effective problem-solving skills..
Results-oriented with a strong commitment to achieving business objectives.
Customer-focused with a commitment to service excellence. Ability to motivate, mentor, and develop employees.

Executive Director