Culinary & Operation Director

Key Responsibilities

Business & Commercial Leadership

• Own the overall business performance and profitability of COTE Singapore.
• Develop and execute business strategies to achieve revenue, profitability and operational goals.
• Monitor financial performance, analyse business trends and identify growth opportunities.
• Drive revenue optimisation, cost management and productivity improvements.

Operational Leadership

• Provide strategic oversight of all restaurant operations across FOH and BOH.
• Partner with the General Manager to ensure seamless daily operations.
• Establish and maintain operational excellence, service consistency and quality standards.
• Ensure compliance with all company policies, food safety, workplace safety and regulatory requirements.

Culinary & Brand Excellence

• Safeguard the culinary vision and standards of the COTE brand.
• Work on menu development, product innovation and guest experience initiatives.
• Maintain consistency in food quality, presentation and service delivery.
• Drive continuous improvement and innovation while preserving brand integrity.

Guest Experience

• Champion an exceptional guest experience aligned with COTE's luxury dining positioning.
• Review guest feedback and implement initiatives to enhance customer satisfaction.
• Build strong relationships with VIP guests, partners and stakeholders.

People Leadership

• Lead, coach and develop the restaurant leadership team.
• Foster a high-performance culture focused on collaboration, accountability and continuous improvement.
• Support succession planning and talent development across the restaurant.

Stakeholder Management

• Partner with Corporate Operations, HR, Finance, Marketing and other support functions to deliver business objectives.
• Represent COTE Singapore in meetings with internal and external stakeholders.
• Support strategic projects and new business initiatives as required.