Event-Jobs in Singapur

Director of F&B (Operations)

Reporting to the General Manager, the incumbent shall be responsible to:-

• Lead and supervise operations of all F&B outlets including restaurants, bars and banquet event catering.

• Develop, implement, and monitor operational systems and processes to ensure efficient and timely completion of tasks.

• Work closely with section/department heads to set departmental goals, budgets, and performance metrics.

• Analyze data and reports to identify areas for improvement and implement cost-saving initiatives.

• Ensure adherence to brand standards, safety protocols, and guest service excellence. To work with the Outlet Managers, Banquet Operation Manager and respective Head Chefs to take corrective action where necessary.

• Oversee staff recruitment, training, and development to create a highly motivated and engaged team.

• To conduct frequent and thorough kitchen inspections together with the Executive Chef to ensure smooth Food & Beverage operations.

• To frequently taste food and beverage in all outlets and be demanding and critical when it comes to food and beverage quality and consistency.

• To communicate daily with the Executive Chef to ensure that the buffet displays are of the highest quality and visually appealing.

• To focus on upselling program to optimize revenue in all outlets.

• Maintain positive relationships with vendors and suppliers to secure the best possible rates and services.

• Respond to guest inquiries and complaints promptly and professionally, working to resolve issues and ensure guest satisfaction.

• Stay abreast of industry trends and best practices, implementing innovative strategies to improve hotel operations.

• Prepare reports for senior management on the hotel's performance and identify areas for improvement.

Requirements:

• At least 5 years’ relevant experience with a proven track record in similar capacity

• A degree in Hotel Management or equivalent professional qualifications

• Self-driven, excellent communication, organization and leadership skills

• Strong business and financial acumen to drive revenue

• Strong cost management, analytical and conceptualization skills

• Well updated and connected with the relevant authorities in the F&B arena and statues relating to Food Safety and Management.