Total 9 Director/C-Level F&B / Tourism / Hospitality job vacancies in remote central singapore

What we offer

Bring passion and dedication to excellence, and we will recognise your contribution with a variety of benefits, rewards and development opportunities. We also offer a range of wellbeing initiatives, including apps with content to help you feel at your best. Join us, and you can thrive as an individual as well as being part of a supportive and inclusive team.

A career that lets your passion shine

As Regional Director hotel performance Asia Pacific for Sofitel, MGallery & Emblems, you will lead the strategy across all luxury segments to execute revenue targets in alignment with the groups, visions & goals and values. Keys to the success of this role is the ability to collaborate closely with Operations and build trusted business partnerships in region with the support RSVPOs in all manner of hotel performance excellence with a focus on quality and commercial delivery as well as engage with Owners as required and Key Stakeholders in an ambassadorial capacity.

You will be based in Singapore and will report to the Global Head of Hotel Performance Sofitel MGallery Emblems.

As a role model within the regional commercial community, you will be responsible for developing the hotel commercial teams to release their full creative potential in achieving the highest possible revenue from properties within the SMgE region whilst simultaneously optimizing value and service for our clients.

RELATIONSHIPS

All Hotel Directors of Sales & Marketing Sofitel MGallery Emblems

All General Managers Sofitel MGallery Emblems          

All Marketing and Communication executives Sofitel MGallery Emblems

All ACCOR ± SVP ± VP Sofitel MGallery Emblems

All Revenue Managers Sofitel MGallery Emblems

All Accor Global & Luxury Sales Offices Worldwide

KEY SUCCESS FACTORS ARE THE FOLLOWING:

Provide strategic direction on driving hotel performance excellence, particular focus on sales delivery, loyalty contribution and TARS contribution.

Ensure credibility and attend owners meetings as required with the regional SVPO.

Assist in the recruitment and validate the appointment of senior sales, distribution and loyalty roles in hotels.

Contribute to the critical path to support new hotel openings /de flagging of hotels.

Coordinate with the whole Sofitel, MGallery Emblems team for assistance, as well as the broader Accor organization for sales, loyalty, distribution.

Be the interface to the global sales organization to ensure brand representation and production.

Strong coordination with luxury sales, including some tactical dedication actions for Sofitel, MGallery & Emblems.

AREAS OF RESPONSIBILITY

Strategy

You will contribute to the development of strategy for each hotel to achieve performance and excellence, together with Sofitel, MGallery & Emblems Commercial and Marketing teams and all stakeholders;

You will provide strategic direction, guidance and support on Sales & Marketing concepts and operational decisions for each hotel.

You will conduct bi-annual or as when required hotel business reviews for key assets;

Budget

You will actively participate in annual hotel budget and marketing plan process;

You will validate sales, loyalty pre-opening budgets and proformas in conjunction with Revenue.

You will manage new developments in region;

You will oversee the pre-opening Sales & Marketing function to support Managed and Franchise hotels.

Drive Performance & Quality

You will work with country Sales, Marketing, Ecommerce and Loyalty executives, as well as SMgE Commercial and Marketing teams to drive Topline performance and grow market share for key assets;

You will Support the VPO on all hotel CSR initiatives

You will Develop tactical campaigns that will help drive revenue, F&B, SPA, Meeting & Events

You will develop Performance Improvement Plan (PIP) commercial objectives together with finance, with necessary input and validation from all stakeholders;

You will monitor the hotel quality KPIs;

You will contribute to the quality and brand standards monitoring across all areas while on-property, informing where necessary relevant teams if action is required;

You will support SVPOs as required, responding to owner requests on performance or excellence topics.

You will analyze S&M competitive positioning and market trends in all markets;

You will help develop, with the central commercial team tactical plans within Sofitel MGallery Emblems (SMgE) SMDL teams to support hotels in need;

People & Relations

You will act as brand ambassador representing SMgE Brands;

You will have strong and effective interactions with Owners around sales & marketing performance and new projects;

You will participate in the hiring process of new S&M Directors for hotels, and maintain a list of talent with mobility potential;

You will build and maintain a network of key industry contacts

World Central Kitchen is seeking a tenacious and adaptable Response Director who excels at quick, strategic decision-making, thrives at triaging competing priorities, and is a master at building relationships, leading and motivating large teams, and teaching a diverse team of people. The Response Director embraces chaos and ambiguity while implementing WCK responses, and oversees all ground activities of the activation. The Response Director is responsible for ensuring food aid rapidly reaches communities in need in alignment with WCK’s North Star values. 

Duration: The Response Director is a three (3) year term contract position with the opportunity for renewal, offering a unique chance to lead and shape WCK's responses.

This position reports directly to the Chief Relief Officer.

Preferred Location(s): Asia - Must live within one (1) hour of an international airport.

• Bangkok, Thailand
• Dhaka, Bangladesh
• Delhi, India
• Ho Chi Minh City, Vietnam
• Kuala Lumpur, Malaysia
• Singapore, Singapore

Key Responsibilities:

Activation Management

• Respond within four (4) hours notice to a disaster area to act as Response Director, managing relief operations on the ground, or in rare cases, remotely.
• Direct Activation Managers and oversee the work of their teams, including Culinary, Distribution, Community Outreach, and Procurement/Logistics. Manage multiple additional departments represented on the ground, when needed.
• Ensure strategic and streamlined implementation of relief activities on the ground, operationalizing WCK’s North Star.
• Build and train local teams to meet our human capacity needs to feed the need, embracing our accordion model.
• Direct the scope of responses, programmatic changes, and activation timelines, in conjunction with the Chief Relief Officer.
• Facilitate and implement cross-departmental collaboration and information sharing between WCK departments and Activation Managers on and off activation, including, but not limited to, Safety and Security, Communications, Data & GIS, Technology, Volunteers, Communications, Development, Finance, and Human Resources.
• Ensure smooth transitions and complete handovers with other Response Directors, and between Activation Managers, when rotating field teams through phases of the activation.
• Complete the After-Action Report process immediately following activation wind-down, collating and drawing learnings for process improvement.

Budgeting and Logistics

• Work with the finance team to share cost projections for activations, focusing on meal production and logistical needs. 
• Adhere to WCK’s financial policies while adapting to on-the-ground requirements. 
• Collaborate with the procurement and logistics team to source materials and supplies efficiently and ensure timely delivery to affected areas.

Community and Stakeholder Engagement

• Build strong relationships with local communities first.
• Ensure the teams conduct outreach and engagement activities that contribute to WCK’s reputation as an effective, compassionate, and reliable relief organization.
• Represent WCK in the field, acting as an ambassador to beneficiaries, partners, and the media, as required.

• Ability to spend up to 70% of the time in the field. The typical duration of an activation is four (4) weeks, though timelines could be longer. 
• Must live within one (1) hour of an international airport or be willing to relocate. 
• Willingness and ability to travel frequently to remote and potentially hazardous locations within four (4) hours notice.
• Masters degree and/or equivalent preferred, or 10+ years of experience in management roles, preferably in fast paced, ever changing environments; including military, emergency response, culinary, humanitarian or event management settings. 
• Excellent training and coaching skills, and experience leading large, multidisciplinary teams in challenging and rapidly changing environments. 
• Excellent communication skills, both oral and written, with the ability to engage and coordinate with diverse stakeholders. 
• Ability to work independently with minimal infrastructure, amenities and resources.
• Willingness to work in challenging environments with austere living conditions. For example, responders may not have access to running water, communications, or electricity and they may have to sleep outdoors and use bucket toilets.
• Demonstrated negotiation and diplomacy skills in complex and potentially volatile situations.
• Exhibit a calm and composed demeanor during crisis situations, with the capacity to make sound decisions under pressure.
• Be physically fit and have the stamina to work long hours doing physically demanding tasks in varying and potentially extreme climates.
• Strong mental resilience and emotional intelligence to cope with the stressors associated with working in conflict environments.
• Display cultural awareness and sensitivity, recognizing and respecting diverse backgrounds that allow us to positively work with local communities.
• Fluency in English is required; proficiency in additional languages relevant to common disaster or conflict zones is highly desirable (Mandarin Chinese, Vietnamese, Bengali, Hindi).

The role of Response Director is critical in ensuring that WCK’s relief operations are effective, responsive, and accountable, following through on our commitment to communities in need, and upholding the high standards of the organization, guided always by WCK’s North Star.

Application & Cover Letter
This application requires a cover letter that explains your interest in this position and in working for WCK.

References and Background Checks
To help ensure the safety of our communities and our teams, our selection process will include reference and background checks, subject to any legal or regulatory requirements.

Equal Opportunity
WCK is an equal opportunity employer committed to inclusion and diversity and to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other protected characteristics.

Applicants must be authorized to work for any employer in the country in which they reside. We are unable to sponsor or take over sponsorship of employment at this time.

No recruiters or agencies, please.

Contract Type (If based outside United States or Spain)
We are excited to offer an opportunity for this role in partnership with Velocity Global and TCW Global. If based outside of the United States or Spain, depending on location, the successful candidate will be contracted by either VG or TCW, which will handle all HR-related processes, including payroll, benefits, and compliance, while the employee will work directly with World Central Kitchen to fulfill the job responsibilities.

As a contractor of Velocity Global or TCW Global you will receive the benefits and support of a dedicated HR team, ensuring a seamless experience while you contribute to the mission of World Central Kitchen.

Why Join Us?

Innovative Environment: Be part of a forward-thinking team that values creativity and innovation.
Global Impact: Your work will have a direct impact on building a diverse and talented global team.
Professional Growth: Opportunities for continuous learning and career development.
Dynamic Team: Work with a supportive and enthusiastic team that values collaboration and fun.

If you’re ready to bring your unique talents to a role that’s as challenging as it is rewarding, we’d love to hear from you. Apply today and let’s build the future of World Central Kitchen together!

WCK is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Join us in being a part of WCK's global talent journey!

Summary

Responsible for the formation and implementation of the Food & Beverage annual business plan and medium term strategies, as well as establishing key performance objectives and plans to ensure the hotel meet its business targets and drives sustainable profitable growth.

Job Responsibilities

• Responsible for the conceptual and operational design of the restaurant and bar concepts in the Hotel.
• Be an active participant in the strategic marketing approach to ensure exposure the Food & Beverage of the Hotel.
• Create active strategies to maintain a strong social media capture.
• Daily monitoring of Food & Beverage performance and assume responsibility for its achievement.
• Leading the restaurants, bars and events team in proper expenses and cost control with required services and standards and monitoring the performance of all the outlets in this process.
• Proven track record in the ability to conceptualize, promote and deliver innovative promotional events.
• Overall responsibility of all operational components of the division to ensure efficiency and effectiveness of operations and maintain high standards of operations in all restaurants, bars and events.
• Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates.
• Collaborate with the Executive Chef to continually review and refresh menu offerings as deemed by locality and region.
• Create an operational environment of education and empowerment that energizes the team to focus on guest preferences and aspirations, allowing for the creation of memorable guest experiences.
• Continuous focus on employee satisfaction and ensures continuous improvement action plans are executed effectively, and as need, with a focus on a team and succession planning culture.
• Cultivate a positive culture surrounding the guest feedback platform and formulate strategies to continually improve the guest experience.
• Cultivate a culture of exploring new strategies on how revenue streams can be developed.
• Create revolutionary new standards.
• Liaise with all outlet and kitchen management to improve service and product efficiency.
• To conduct regular hygiene audits in conjunction with the Executive Chef and Stewarding.
• Develop the Annual Department Business Plan and Financial Budget.
• Implement T&C activities within budgeted guidelines and time frame, controlling expenditure during the financial year.
• Ensure payroll for the department is run in accordance with statutory regulations and company guidelines.
• Facilitate the smooth running of the department through adequate supply of materials and equipment.
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
• Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
• Plan, develop and grow the food& beverage team through leadership, mentorship and coaching to fuel the growth of the team.
• Conduct departmental orientation; ensure that all new hires and existing colleagues are trained in the on-the-job training of the Food& Beverage Division.
• Collaborate with Talent & Culture team that lead to efficient and effective recruitment process and also the team in the education plans to increase colleagues’ knowledge and skills in service and culinary excellence.
• Lead and facilitate the performance review process for the division, adhering process schedule and follow up.
• Have regular brainstorming sessions that includes all colleagues to create a flow of new and ‘improved’ ideas.
• Be fully conversant with hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Perform other duties as directed by the management.

Would you like to do the opening of our Mama Shelter Singapore?

THE MISSION?

You’re the person our Mama trusts to develop her establishment’s sales

Summary

Responsible for the supervision of the smooth and efficient daily operation of the Food & Beverage Department and ensures that all hotel guests receive an optimum level of service and care at all times.

Job Responsibilities

• Responsible for the conceptual and operational design of the restaurant and bar concepts in the Hotel.
• Be an active participant in the strategic marketing approach to ensure exposure the Food & Beverage of the Hotel.
• Create active strategies to maintain a strong social media capture.
• Daily monitoring of Food & Beverage performance and assume responsibility for its achievement.
• Leading the restaurants, bars and events team in proper expenses and cost control with required services and standards and monitoring the performance of all the outlets in this process.
• Proven track record in the ability to conceptualize, promote and deliver innovative promotional events.
• Overall responsibility of all operational components of the division to ensure efficiency and effectiveness of operations and maintain high standards of operations in all restaurants, bars and events.
• Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates. 
• Collaborate with the Executive Chef to continually review and refresh menu offerings as deemed by locality and region.
• Create an operational environment of education and empowerment that energizes the team to focus on guest preferences and aspirations, allowing for the creation of memorable guest experiences.
• Continuous focus on employee satisfaction and ensures continuous improvement action plans are executed effectively, and as need, with a focus on a team and succession planning culture.
• Cultivate a positive culture surrounding the guest feedback platform and formulate strategies to continually improve the guest experience.
• Cultivate a culture of exploring new strategies on how revenue streams can be developed.
• Create revolutionary new standards.
• Liaise with all outlet and kitchen management to improve service and product efficiency.
• To conduct regular hygiene audits in conjunction with the Executive Chef and Stewarding.
• Develop the Annual Department Business Plan and Financial Budget.
• Implement T&C activities within budgeted guidelines and time frame, controlling expenditure during the financial year.
• Ensure payroll for the department is run in accordance with statutory regulations and company guidelines.
• Facilitate the smooth running of the department through adequate supply of materials and equipment.
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
• Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
• Plan, develop and grow the food& beverage team through leadership, mentorship and coaching to fuel the growth of the team.
• Conduct departmental orientation; ensure that all new hires and existing colleagues are trained in the on-the-job training of the Food& Beverage Division
• Collaborate with Talent & Culture team that lead to efficient and effective recruitment process and also the team in the education plans to increase colleagues’ knowledge and skills in service and culinary excellence.
• Lead and facilitate the performance review process for the division, adhering process schedule and follow up.
• Have regular brainstorming sessions that includes all colleagues to create a flow of new and ‘improved’ ideas.
• Ensure wherever possible that colleagues are provided with a work place free of discrimination, harassment and victimization.
• Treat customers and colleagues from all cultural groups with respect and sensitivity.
• Identify and deal with issues which may cause cross cultural conflict or misunderstanding.
• Be fully conversant with hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Perform other duties as directed by the management.

   

THE MISSION?
Our customers and our teams are in good hands with you.
You are the director of the catering department (restaurant, bar and work/event spaces).
In charge of developing the profitability of each outlet, you also participate in the engineering of the menu and the setting of menu prices

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Conduct market research to identify consumer preferences, market trends, and competitive landscapes
• Analyse data from various platforms to provide informed proposal to meet commercial and business goals
• Review competitors for each F&B product to create in-depth marketing strategies to promote food and beverage products, including menu items, drinks, and culinary offerings.
• Develop marketing calendar for each F&B stream, ensuring timely and accurate execution of each initiative through coordinating with relevant teams
• Work to enhance the brand image of each F&B establishment by ensuring a consistent and appealing online and offline presence.
• Manage and allocate the marketing budget effectively to achieve desired results and a strong return on investment
• Source and collaborate with relevant partners and supplier to create unique guest experiences and events
• Plan F&B marketing campaigns with marketing team and agencies to cover digital marketing, social media, email marketing, and traditional advertising, to increase brand awareness and sales
• Host and entertain media, food bloggers, and influencers to drive positive coverage and beneficial commercial outcomes
• Monitor and analyze the performance of marketing campaigns and prepare regular reports to evaluate the effectiveness of different strategies
• Initiate partnerships drive business synergy and reduce costs
• Host prolific partners and industry players for continual engagement while seeking opportunities for mutually-beneficial collaborations

• Ensuring guest and employee satisfaction, while maintaining market competitiveness and exceptional financial performance.
• Ensuring appropriate hiring, training, motivating, coaching, and developing of department’s team members.
• Responsible for ensuring the smooth daily operation of the Food and Beverage Department.
• Develop and administer the F&B budget, action plan and promotional activities of the department to stimulate sales and profit while controlling operating expenses.
• Surveying, reviewing and analyzing competition, market trends, customer needs and comments in order to be proactive and adapt with business intelligence.  
• Evaluating changes in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary.
• Attend and actively participate in weekly Head of Department meetings respecting the confidentiality of issues which may be discussed formally or informally.
• Manage the service of food and beverage within the restaurant, café, bar, and in room dining.
• Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and conference areas.
• Regular liaison with the Engineering Department ensuring that maintenance requests are completed quickly focusing on guest needs as a priority.
• Coordinate between Conference and Events, Food & Beverage and Front Office to ensure that preparations for conference events involving Front Office/ Housekeeping have been made.
• Assist in the preparation monthly restaurant, bar, and cafe reports, commenting on key performance indicators and action taken to keep on target.
• Management and guidance of outlet staff under control, namely Managers, Food & Beverage Supervisors/ Team Leaders and Food and Beverage Attendants.
• Prepare weekly and monthly forecasts for restaurant, bar room service and cafe areas.
• Be knowledgeable of and operate within appropriate outlets and hotel liquor licensing guidelines and House Management Policies.
• Any other duties as assigned.

Primary Responsibilities:

The Director of IT is responsible for the following task but not limited to the below:

• Oversee hotel IT Services team from managerial aspects and provide guidance to ensure all technology based questions can be answered promptly.
• Manage the day to day operations and scheduling of IT colleagues.
• Ensure that the team consistently provides a high level of operational stability for property based technology, and high levels of service and support to colleagues and guests
• Maintain and promote core technology standards and maintain Accor best practices in respect to property systems.
• Ensure that Accor Technology Policies and Procedures are carried out, according to The Finance & Accounting Policy Manual and as outlined in the Systems Manager user Guide.
• Provide technical expertise and project management for all technology projects.
• Provide twenty-four hour support for mission critical systems as documented in the service escalation document.
• Attend operational meetings as required.
• Effectively communicates technology related plans, actions and decisions with the hotel team.
• Contribute to Technology Services knowledge base.
• Implement and maintain backup and emergency procedures to ensure integrity of programs and data at all times.
• Be fiscally responsible by adhering to set budgetary guidelines.
• Provide point of escalation support to Accor team.
• Assist and support the hotel’s strategic plan implementation.