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, co…