ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.
Job Description

QUALIFICATIONS:

• 10+ years in senior management roles, with experience in an Assistant Director of Food and Beverage or Food and Beverage Manager position.
• Proven track record working in 5-star luxury properties or equivalent establishments.
• Bachelor’s degree in Hospitality Management or a related field.
• Prior experience managing multiple restaurants and food and beverage outlets is essential.
• Strong leadership skills with a focus on operational efficiency, guest satisfaction, and team development.

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Strategic Leadership: Provide direction and lead the implementation of strategic initiatives that align with the company’s vision, mission, and values.
• Operations Management: Oversee and direct efficient F&B operations across multiple venues, ensuring effective processes and adherence to quality standards.
• Service Excellence: Ensure that service distinctiveness is practiced, maintaining high quality and consistency.
• Employee Engagement: Foster a positive work environment where employees feel valued, involved, and appreciated, driving motivation and productivity.
• Compliance & Policies: Ensure compliance with corporate, hotel operational policies, guidelines, and legal regulations.
• Management Collaboration: Participate in senior management meetings to discuss financial, operational, and ad-hoc issues.
• Financial Planning: Prepare annual budget and update monthly forecasts, with a focus on improving profitability and cost control.
• Revenue & Labor Control: Maximize revenue while maintaining control over labor expenses and other operational costs.
• Service Improvement: Plan and implement tests to identify service weaknesses and provide corrective measures through staff training.
• Labor Forecasting: Monitor business volume and labor requirements to optimize staffing.
• Operational Standards: Ensure that service and kitchen areas meet cleanliness, setup, supply, and equipment standards.
• Food Quality Oversight: Monitor food quality, portion control, and provide feedback to culinary teams.
• Guest Feedback: Collect and analyze guest feedback to enhance service and product offerings.
• Staff Training & Development: Ensure that all staff are effectively trained on procedures, and correct deviations through on-the-job training.
• Regulatory Compliance: Enforce adherence to liquor laws, health, and safety regulations.
• Health & Safety Standards: Ensure that health and safety standards are understood and applied to minimize risks.
• Capital Planning: Identify and recommend improvements for capital needs and new equipment.
• Maintenance & Restocking: Establish and enforce schedules for maintenance, repair, cleaning, and restocking.
• Marketing & Promotions: Develop marketing strategies and promotions, creating a year-long plan for all outlets to increase visibility and sales.
• Sales Focus: Focus on driving sales and marketing efforts across all outlets, particularly late-night revenue for bars and event venues.
• RPS Management: Lead the internal guest feedback platform (RPS), ensuring all outlets meet or exceed targets.
• Wine Program: Work with the sommelier to drive and enhance the wine program, reporting progress to the Director of Food & Beverage.
• Productivity Management: Ensure the productivity goals of each outlet are met, forecasting and achieving results within target.
• Operational Support: Assist the Director of Food & Beverage with daily operational strategies and coordinate communication with the MarCom department.
• Flexibility: Adapt to mid and late-night shifts as required by the operation’s needs.
• RCCC Support: Provide support to the F&B manager for the Restaurant Catering and Conference Center (RCCC) operations.
• Additional Duties: Perform any other tasks or duties assigned by the General Manager or Director of Food & Beverage.