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.