Food & Beverage Manager

Carlton Hotel (Singapore) Pte Ltd; Singapore; Sur place; SGD 89 000 - 156 000; Plein temps

Résumé du poste

The Carlton Hotel (Singapore) Pte Ltd seeks an experienced F&B professional to plan and coordinate events, liaise with Marcom for marketing initiatives, and work with Culinary, Catering Sales, and F&B teams to ensure efficiency across Café Mosaic, Wah Lok, In-Room Dining, Banquet, Club Lounge, and The Tux Bar.

You will manage beverage sourcing, menu pricing, inventory control, and P&L performance, while collaborating with HR on manpower and training.

Qualifications

• Diploma or equivalent in F&B/hospitality management.
• Strong organisational and analytical abilities.
• Excellent written and verbal communication.
• Ability to work independently with minimal supervision.
• Fluent English, plus an additional language is beneficial.
• Experience in hospitality marketing or events is a plus.

Responsabilités

• Plans and coordinates special events with Marcom for all F&B outlets.
• Collaborates with Culinary, Catering Sales, and F&B teams for efficiency.
• Selects and purchases beverages and supplies for menus across outlets.
• Reviews pricing based on market trends and costs.
• Maintains inventory, cleanliness, and compliance with hotel standards.

Connaissances

Excellent organisation

Analytical skills

Communication skills

Independent working

English + additional language

Formation

Diploma in F&B/Hospitality Management

Description du poste

Job Responsibilities

1. Plans and coordinates special events and liaises with Marcom to provide input on marketing initiatives, including social media and other publicity activities, for all F&B outlets.
2. Coordinates with Culinary, Catering Sales, and other F&B Service Teams to ensure effective collaboration, operational efficiency, and maximum productivity across all F&B outlets.
3. Selects and purchases liquor, beverages, and other supplies to support the development of food and beverage menus across Café Mosaic, Wah Lok, In-Room Dining, Banquet, Club Lounge, and The Tux Bar, in consultation with the relevant HODs.
4. Reviews and recommends menu pricing based on market trends, competitor positioning, product costs, and profitability considerations.
5. Maintains effective inventory control and ensures that all bars are adequately stocked, properly organised, clean, and compliant with hotel standards.
6. Monitors food and beverage costs to ensure compliance with approved budgets, optimise cost efficiency, and support positive P&L performance for the respective F&B outlets.
7. Reviews and enhances the operating standards and policies and procedures (P&P) for The Tux Bar, ensuring that established standards are consistently implemented and maintained.
8. Works closely with HR on manpower and employee matters, including recruitment, training, promotion, performance management, grievances, and disciplinary actions.
9. Prepares and manages staff duty rosters to ensure adequate manpower coverage and operational efficiency, while ensuring compliance with hotel grooming standards and alignment with the hotel’s core values.
10. Responds promptly to guest feedback and complaints, ensuring appropriate remedial action is taken to resolve issues and enhance guest satisfaction.
11. Builds and maintains positive relationships with guests, suppliers, and business partners to support guest loyalty, service quality, and business development.
12. Organises at least one event per quarter in collaboration with suppliers and business partners to enhance promotional awareness and generate business opportunities.
13. Develops and implements at least five beverage promotions annually across Café Mosaic, Wah Lok, and The Tux Bar to drive beverage sales and revenue growth.
14. Works closely with the Assistant Director of F&B to develop and implement promotional initiatives across all F&B outlets to drive revenue and achieve approved budget targets.
15. Drives year-on-year beverage revenue growth across Café Mosaic, Wah Lok, and The Tux Bar through effective sales initiatives, menu development, and promotional activities.
16. Assists in curating Wah Lok Restaurant’s wine list, as and when required, to optimise wine selection, improve cost efficiency, and contribute to overall revenue growth.
17. Reviews the monthly P&L performance of the respective F&B outlets, identifying key areas of achievement, shortfalls, and opportunities for improvement, and recommends appropriate corrective actions.

EDUCATION AND WORK EXPERIENCE

1. Diploma in F&B/Hospitality Management or equivalent qualification

2. Minimum 3 years of similar experience in the hotel or free-standing restaurant and bar

3. Accustomed to and comfortable with media exposure

4. Ability to work independently and with minimal supervision

5. Highly organised with strong analytic and communication skills

6. Oral and written fluency in English and an additional language