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.

Director of Culinary & Operations