DIRECTOR

DIRECTOR (GENERAL MANAGER)

CANETTE SG PTE. LTD. is seeking an experienced Director (General Manager) to lead the establishment, opening and ongoing operation of its restaurant and fine-wine business at 1 Boon Tat Street, Singapore.

This is a senior, hands-on executive position combining responsibility for the restaurant’s day-to-day management, commercial performance, wine programme and corporate oversight. The successful candidate will work closely with the existing Director and will be expected to assume formal responsibilities as a director of the company, subject to the necessary corporate approvals, statutory requirements and registration.

KEY RESPONSIBILITIES

Business and operational leadership

• Lead the establishment, opening and ongoing operation of the restaurant and fine-wine business.
• Develop and implement the company’s operating strategy, annual business plan and commercial objectives.
• Exercise overall responsibility for restaurant operations, front-of-house service, reservations, guest experience and service standards.
• Coordinate effectively with the kitchen and other operational functions to ensure consistent service delivery.
• Report regularly to the existing Director on operational performance, financial results, staffing, compliance and key business risks.

Staff recruitment, supervision and training

• Recruit, supervise, schedule and manage the restaurant’s front-of-house and beverage teams.
• Establish clear duties, performance standards and reporting lines for employees.
• Develop and deliver staff training in service standards, wine knowledge, product presentation, responsible alcohol service and customer engagement.
• Monitor employee performance and implement appropriate coaching and development measures.
• Promote a professional, respectful and service-oriented working environment.

Wine purchasing and cellar management

• Develop and manage the restaurant’s wine programme and wine list, with particular attention to Burgundy and other premium wine regions.
• Source wines from suitable producers, merchants, importers and distributors.
• Manage wine purchasing decisions, allocations, order planning and supplier negotiations.
• Maintain appropriate cellar storage, stock rotation, inventory controls and traceability.
• Monitor wine availability, purchasing costs, selling prices, margins and stock levels.
• Ensure that the wine selection supports the restaurant’s positioning, customer demand and commercial objectives.

Supplier and business relationships

• Establish and maintain effective relationships with wine producers, importers, distributors, food suppliers and other business partners.
• Negotiate commercial terms, product allocations, delivery arrangements and payment conditions.
• Identify opportunities for producer collaborations, wine events, tastings and other customer-development initiatives.
• Evaluate supplier performance and ensure continuity and quality of supply.

Pricing, inventory and cost control

• Establish and review menu and wine-list pricing in line with the company’s positioning, costs and margin objectives.
• Implement inventory-management and purchasing controls covering wine, beverages, food and operating supplies.
• Monitor wastage, breakages, stock discrepancies and slow-moving inventory.
• Review operating expenses and take appropriate action to maintain cost discipline without compromising service quality.
• Support accurate budgeting, forecasting and management reporting.

Revenue and commercial performance

• Assume responsibility for achieving the restaurant’s revenue, profitability and cash-flow objectives.
• Monitor sales, average guest expenditure, gross margins, labour costs and other key performance indicators.
• Develop initiatives to increase revenue, repeat business and customer retention.
• Evaluate business performance and implement corrective measures where required.
• Contribute to the company’s longer-term growth and commercial strategy.

Compliance and operating procedures

• Develop, document and implement standard operating procedures for restaurant operations, service, reservations, purchasing, inventory, cash handling and customer complaints.
• Ensure compliance with applicable licensing, food-safety, workplace-safety, employment, liquor-control and other regulatory requirements.
• Maintain appropriate operational records and internal controls.
• Liaise with relevant government agencies, landlords, professional advisers and service providers when required.
• Support the company in fulfilling its corporate, statutory and regulatory obligations.

Customer development

• Build and maintain relationships with regular guests, wine collectors, corporate clients and other key customers.
• Oversee the handling of customer enquiries, reservations, feedback and complaints.
• Develop private dining, corporate entertainment, wine-tasting and producer-event opportunities.
• Ensure that customers consistently receive knowledgeable, professional and attentive service.

Corporate and director responsibilities

• Participate in the company’s strategic decision-making and governance.
• Act honestly and in the best interests of the company and exercise appropriate care, skill and diligence.
• Support compliance with applicable corporate and statutory requirements.
• Review the company’s operating and financial performance and report material matters to the existing Director.
• Carry out the responsibilities of a registered company director following the required approvals and formal appointment.

REQUIREMENTS

• Relevant tertiary or professional qualification in hospitality management, business administration, wine and spirits, sommellerie or a related discipline.
• At least six years of relevant experience in hospitality, restaurant operations, fine wine or a related business.
• At least four years of management experience involving responsibility for restaurant operations, employees, commercial performance or a substantial wine programme.
• Demonstrated ability to manage front-of-house operations and deliver high service standards.
• Strong professional knowledge of wine, including purchasing, cellar management, inventory control, pricing and wine-list development.
• Experience dealing with wine producers, importers, distributors or other specialist suppliers.
• Proven ability to manage budgets, costs, margins, revenue targets and operating performance.
• Experience recruiting, supervising and training hospitality employees.
• Sound knowledge of restaurant operating procedures and applicable compliance requirements.
• Strong leadership, communication, negotiation, organisational and customer-development skills.
• Ability to work during the operating hours required by the restaurant business, including evenings, weekends and public holidays where necessary.

EMPLOYMENT DETAILS

Position: Director (General Manager) Occupation: Director Employment type: Full-time Fixed monthly salary: SGD 8,500 Work location: 1 Boon Tat Street, #01-01, Singapore 069611