Company Director

STARTY GROUP PTE. LTD.; Singapore; On-site; SGD 180,000 - 300,000; Full time

Job summary

STARTY GROUP PTE. LTD. seeks a Director of Food & Beverage/Ops Director in Singapore to lead multi-unit restaurant concepts with full P&L accountability.

The role drives strategic planning, financial forecasting, and expansion initiatives across the portfolio. The role requires 8–15 years in F&B leadership, a relevant Bachelor's degree (MBA a plus), and strong cost control, data analytics, and regulatory compliance capabilities.

Qualifications

• 8-15 years of progressive leadership experience in F&B or hospitality operations.
• Bachelor's degree in Hospitality Management or Business Administration; MBA would be a strong plus.
• Deep P&L management, cost control, pricing, and data analytics knowledge.
• Strong knowledge of local food safety regulations and labor laws.
• Exceptional stakeholder management and cross-functional leadership.

Responsibilities

• Own the full P&L accountability, budgeting, and financial forecasting for restaurant concepts or regional outlets.
• Analyse business metrics to improve profit margins, control costs, and optimize supply chain efficiencies.
• Plan and direct new outlet openings, concept expansions, and large-scale menu launches.
• Partner with marketing teams to create campaigns that increase customer traffic, engagement, and repeat business.

Job description

Role Overview

Position: Director of Food & Beverage / F&B Operations Director

Department: Executive Leadership / Operations

Core Responsibilities

Strategic Planning & Financial Management

• Own the full P&L accountability, budgeting, and financial forecasting for all restaurant concepts or regional outlets.
• Analyse business metrics to improve profit margins, control food/labor costs, and optimize supply chain efficiencies.
• Plan and direct new outlet openings, concept expansions, and large-scale menu launches.
• Partner with marketing teams to create campaigns that increase customer traffic, engagement, and repeat business.

Operations & Quality Control

• Maintain high standards across day-to-day operations, service delivery, and food quality.
• Establish, update, and enforce Standard Operating Procedures (SOPs) across the portfolio.
• Ensure strict adherence to local food safety, hygiene, sanitation, and regulatory licensing requirements.
• Oversee vendor relationships, procurement pipelines, and inventory management.

Leadership & Talent Development

• Lead, mentor, and inspire a team of General Managers, Area Managers, and culinary heads.
• Build a strong culture of accountability, continuous learning, and service excellence.
• Oversee hiring frameworks, performance management, and career progression pathways for key staff.

Requirements & Qualifications

• Experience: Minimum 8 to 15 years of progressive leadership experience in F&B, restaurant groups, or hospitality operations, with a proven track record managing multi-unit or multi-concept venues.
• Education: Bachelor's degree in Hospitality Management, Business Administration, or a related field (Master's or MBA is a strong plus).
• Commercial Acumen: Deep working knowledge of P&L management, cost control, pricing strategies, and data analytics.
• Compliance Knowledge: Thorough understanding of local food safety regulations, NEA guidelines (or regional equivalents), and labor laws.
• Soft Skills: Exceptional stakeholder management, crisis resolution, cross-functional leadership, and communication skills.