Managing Director

10-13 Years

SGD 8,000 - 15,000 per month

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Early Applicant

Job Description

Lead and oversee all kitchen operations, including food production, hygiene compliance, workflow planning, and quality assurance
Develop and execute menu engineering, new product development, seasonal dishes, and brand-oriented culinary concepts
Manage the team through recruitment, training, performance assessment, and manpower allocation
Establish procurement procedures, monitor food costs, manage supplier relationships, and optimize inventory usage
Implement standard operating procedures (SOPs) to ensure food safety, kitchen efficiency, and service consistency
Drive the overall business vision and strategic direction as Managing Director, setting growth objectives and long-term goals
Lead financial planning, budgeting, and profitability management to ensure sustainable business performance
Build and maintain key stakeholder relationships, including investors, partners, and regulatory bodies
Oversee marketing, sales, and business development initiatives to expand market presence and enhance customer experience
Ensure compliance with legal, health, safety, and employment regulations
Foster a positive organizational culture and operational excellence across all departments
Coordinate smooth integration between kitchen and front-of-house operations
Play a key role in long-term brand development, market positioning, and future menu expansion for additional outlets