Food & Beverage Operations Manager

Company Description

We are in the luxury hotel business in central Singapore; offering business and leisure travelers contemporary rooms and suites filled with opulent amenities and elegant furnishings, alongside first-rate facilities, exquisite French and local cuisines in our all-day dining restaurant, bar and a huge convention space with meeting rooms and 2 ballrooms to cater to corporate, meeting guests as well as leisure function events including weddings & dinner & dances. We represent the renowned French living and Sofitel hospitality in Singapore.

Job Description

Lead and oversee the seamless day-to-day operations of all Food & Beverage outlets including Racines, 1864, Whisky Lounge and in-room dining.

Drive guest satisfaction, loyalty and brand reputation by delivering memorable dining experiences through personalized service, strong guest engagement and meticulous attention to detail.

Evaluate changes in guest needs, the guest mix and competitive set in order to recommend and action appropriate product/service and operational changes as necessary.

Ensure that brand standards, including sustainability initiatives, are maintained.

Recruit, mentor, coach and develop high-performing teams through structured training, succession planning, performance management, and employee engagement initiatives that foster a positive service culture.

Coordinate and communicate with all other departments as required to ensure smooth operations, high levels of guest and employee satisfaction and the most effective use of resources.

Take a proactive and innovative approach to operations in order to maintain market competitiveness and exceptional financial performance.

Work with the Marketing team to develop creative and effective promotions and to drive their implementation in a timely manner.

Develop beverage menus for all areas and work with the Executive Chef to develop dining menus.

Prepare monthly forecasts for restaurant, room service and bar, review daily and monthly financial result and take any required actions.

Qualifications

Minimum 3 -5 years of experience in a similar role, preferably in a Five-star luxury setting.

A strong understanding of the overall hotel business with the ability to study, analyse and interpret complex activities and/or information in order to improve new practices or develop new approaches.

Proven experience in meeting budget and forecast for all costs, including payroll and other expenses.

Experience in managing and developing a team, including performance management, performance reviews, disciplinary procedures, creating learning and development plans, coaching etc.

Has a good understanding of luxury guest expectations and desire to meet these expectations.

Project professional image at all times through personal presentation / interpersonal skills.

Has awareness of industry trends in service, product and presentation. A passion for food, wine and the culinary arts that is knowledgeable and effusive.

Aptitude for developing promotions and marketing.