Food & Beverage Manager

GOODWOOD PARK HOTEL PRIVATE LIMITED; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prestigious heritage hotel in Singapore seeks an experienced F&B Manager to lead the Food and Beverage Department. Responsibilities include developing sales strategies, managing profitability, and maintaining high standards of service. The ideal candidate will have proven experience in a similar role and strong leadership and communication skills. Knowledge of food and beverage management is essential. Flexibility to work varied hours, including weekends and holidays, is required.

Qualifications

• Proven experience as a F&B Manager or in a similar leadership role within the hospitality industry.
• Strong knowledge of food and beverage management, including cost control and inventory management.
• Excellent leadership, communication, and interpersonal skills.

Responsibilities

• Develop sales strategies to meet business objectives of restaurants/function rooms.
• Responsible for restaurants/function rooms' sales and profitability.
• Handle restaurants’ reservations and special requests from guests.

Skills

Leadership

Communication

Problem-solving

F&B software proficiency

Inventory management

Tools

Microsoft Office Suite

Job description

GOODWOOD PARK HOTEL PRIVATE LIMITED
One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotelhas celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food and Beverage Department.

Reporting to the Executive Assistant Manager - Food & Beverage, your job responsibilities include, but not limited to:-

• Develop sales strategies to meet the business objective of the restaurants/ function rooms.

• Responsible for restaurants/ function rooms’ sales and profitability.

• Involves in the strategic planning of marketing activities, such as promotional events and discount schemes.

• Prepare reports at the end of the shift, including revenue report, Materials Control requisition and updating of daily performance report for outlets and events.

• Assists the head of F&B in preparing yearly budget, including Capex proposal.

• Plans staff schedule, restaurants’ menus and beverage list.

• Builds rapport with patron or diner, update database information and handles guest comments/ complaints.

• Check staff’s grooming, conducts briefing and counsels staff whenever necessary.

• Handle restaurants’ reservations and special requests from guests.

• Ensures that the administrative tasks assigned to Restaurant Managers, Assistant Managers, Restaurant Executives or Senior Captains, such as requisition, operating equipment control plus inventory and other tasks are dutifully completed.

• Conducts site inspection for restaurants, function rooms to meet guests’ requirement.

• Responsible for recruiting suitable staff to run the operation of the restaurants and function rooms.

• Ensure the high standard of food quality control, good hygiene practice and safety awareness in the restaurants/ function rooms.

• Helping in any area of the restaurants/ function rooms when circumstances dictate.

• Train and mentor junior staff.

• Performs any tasks or duties as may be assigned from time to time by the management.

Requirements

• Proven experience as a F&B Manager or in a similar leadership role within the hospitality industry.

• Strong knowledge of food and beverage management, including cost control, inventory management. Knowledge of wine and beverage pairings, along with experience in menu engineering, is a plus.

• Excellent leadership, communication, and interpersonal skills.

• Strong problem-solving abilities and the ability to remain calm under pressure.

• Proficient in F&B software and Microsoft Office Suite (Excel, Word, etc).

• Knowledge of health and safety regulations and compliance with food safety standards.

• Ability to work flexible hours, including nights, weekends, and holidays.