GENERAL MANAGER / EXECUTIVE CHEF

LE NOIR MBS PTE. LIMITED; Singapore; On-site; SGD 70,000 - 100,000; Full time

Job summary

A premier dining establishment in Singapore seeks a General Manager to oversee strategic operations and culinary excellence. The role requires deep expertise in French cuisine, ideally gained in Michelin-star settings, and a proven ability to lead and develop high-performing teams. Key responsibilities include managing financial performance, ensuring seamless integration of service delivery, and innovating the menu. This position promises an exciting opportunity for those passionate about fine dining and hospitality management.

Qualifications

• Deep expertise in French cuisine, ideally from Michelin-star or equivalent 5-star setting.
• Experience in strategic operations and management in a high-end hospitality environment.

Responsibilities

• Design and implement robust SOPs for FOH and BOH functions.
• Own the venue's financial performance, optimizing margins and controlling costs.
• Recruit, train, and manage a high-performing team.
• Negotiate favorable terms with suppliers and implement inventory control measures.
• Oversee culinary direction and develop seasonal menus.
• Maintain kitchen standards and ensure health and safety compliance.
• Integrate FOH and BOH for a 5-star dining experience.
• Streamline kitchen operations to maximize efficiency.

Job description

Key Responsibilities:

1. Strategic Operations & Management (The GM Hat)

• System Implementation: Design and implement robust SOPs for all front-of-house (FOH) and back-of-house (BOH) functions, ensuring consistency and quality across all touchpoints.
• P&L Management: Own the venue's financial performance, focusing on optimizing margins, controlling costs (labor, inventory, utilities), and driving sustainable revenue growth.
• Team Leadership & Development: Recruit, train, and manage a high-performing, self-sufficient team. Foster a culture of accountability, excellence, and proactive problem-solving.
• Inventory & Supplier Relations: Negotiate favorable terms with suppliers and implement tight inventory control measures.

2. Culinary & Service Excellence (The Executive Chef Hat)

• Michelin-Standard Cuisine: Must leverage deep expertise in French cuisine, ideally gained within a Michelin-star or equivalent 5-star setting, to elevate our menu and kitchen standards.
• Menu Innovation: Oversee all culinary direction, developing sophisticated, seasonal menus that align with Le Noir’s brand and high standards.
• Kitchen Leadership: Lead the BOH team, maintaining immaculate kitchen standards, quality control, and adherence to all health and safety regulations.
• Service Delivery: Ensure the seamless integration of FOH and BOH to deliver an impeccable, personalized, and memorable 5-star dining experience.
• Process Refinement: Streamline kitchen operations to maximize efficiency, minimize waste, and maintain exceptional food quality under high-pressure service.