Executive Director

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.