Vice President, Food & Beverage - #1122822

Mandai Wildlife Group is the steward of Mandai Wildlife Reserve, a unique wildlife and nature destination in Singapore that is home to world-renown wildlife parks which connect visitors to the fascinating world of wildlife. The Group is driving an exciting rejuvenation plan at Mandai Wildlife Reserve, adjacent to Singapore’s Central Catchment Nature Reserve, that will integrate five wildlife parks with distinctive nature-based experiences, green public spaces and an eco-friendly resort.

Job Duties and Responsibilities:

The role oversees the entire Food & Beverage operations across the group, ensuring seamless coordination between culinary production and service delivery. This includes managing a centralized production kitchen supporting diverse outlets with different formats ranging from casual kiosks and cafes to full-service restaurants. The role requires a balance of strategic leadership, commercial acumen, operational excellence and innovation to deliver memorable dining experiences.

• Develop and execute the overall F&B strategy in line with the precinct vision, guest experience goals and financial targets.


• Lead and inspire a large multidisciplinary team spanning kitchen production, outlet kitchens and front-of-house service operations. Foster a culture of teamwork, accountability and innovation.


• Drive continuous improvements in food quality, service standards and operational efficiency.


• Ensure smooth delivery across both back and front of house operations with effective deployment of resources for optimal efficiency and productivity. Manage system approvals in line with efficient and compliant purchasing processes.


• Monitor on-ground adherence to SOPs to uphold high standards of hygiene, service and guest satisfaction. Oversee compliance with local food safety regulations and licensing requirements by Singapore Food Agency (SFA).


• Manage budgets, forecasting and financial performance delivery across entire F&B business function. Create and implement workplans to achieve the outlined goals.


• Monitor market trends and demands to identify new revenue opportunities, thematic dining experiences and promotions that enhance guest experience and drive sales. Lead new shop and concept setups to harness growth prospects.


• Drive new product development and promotional activities to boost sales and customer engagement. Manage and collaborate with third-party franchises and co-branding partners to maximize business potential.


• Champion guest-centric service culture to deliver quality and memorable dining experiences. Monitor guest feedback to continually refine offerings.


• Work with culinary teams to develop menus to be coupled with the relevant service experience at the outlets for integrated immersive dining.

Job Requirements:

• Proven track record in senior F&B leadership ideally within large-scale or high-volume operations.


• Extensive experience managing both kitchen production and front-of-house service operations spanning different concepts and formats.


• Strong financial acumen with experience in budgeting, forecasting and P&L management.


• Excellent leadership, communication and stakeholder management skills.


• Knowledge of food safety, HACCP and local regulatory requirements.


• Creative and guest-focused mindset with ability to balance operational readiness with memorable experiences.