Director of Food

**Company Description**
Experience the dynamic energy and cultural charm of Singapore at **Pullman Singapore Hill Street**, our flagship upscale hotel proudly representing the renowned Pullman brand that is designed to inspire and invigorate. Nestled in the cultural heart of Singapore, immerse yourself in the dynamic energy and allure of a cosmopolitan city while experiencing the unparalleled hospitality that defines the Pullman experience.

Every aspect of your stay - be it design, amenities, or service - is made to inspire and invigorate. Cleverly revolving around a railway junction theme, interiors hearken back to Pullman’s 19th-century roots of luxury rail travel, harmoniously blended with contemporary touches.
**Job Description** Summary**

Responsible for the supervision of the smooth and efficient daily operation of the Food & Beverage Department and ensures that all hotel guests receive an optimum level of service and care at all times.

**Responsibilities**:

- Responsible for the conceptual and operational design of the restaurant and bar concepts in the Hotel.
- Be an active participant in the strategic marketing approach to ensure exposure the Food & Beverage of the Hotel.
- Create active strategies to maintain a strong social media capture.
- Daily monitoring of Food & Beverage performance and assume responsibility for its achievement.
- Leading the restaurants, bars and events team in proper expenses and cost control with required services and standards and monitoring the performance of all the outlets in this process.
- Proven track record in the ability to conceptualize, promote and deliver innovative promotional events.
- Overall responsibility of all operational components of the division to ensure efficiency and effectiveness of operations and maintain high standards of operations in all restaurants, bars and events.
- Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates.
- Collaborate with the Executive Chef to continually review and refresh menu offerings as deemed by locality and region.
- Create an operational environment of education and empowerment that energizes the team to focus on guest preferences and aspirations, allowing for the creation of memorable guest experiences.
- Continuous focus on employee satisfaction and ensures continuous improvement action plans are executed effectively, and as need, with a focus on a team and succession planning culture.
- Cultivate a positive culture surrounding the guest feedback platform and formulate strategies to continually improve the guest experience.
- Cultivate a culture of exploring new strategies on how revenue streams can be developed.
- Create revolutionary new standards.
- Liaise with all outlet and kitchen management to improve service and product efficiency.
- To conduct regular hygiene audits in conjunction with the Executive Chef and Stewarding.
- Develop the Annual Department Business Plan and Financial Budget.
- Implement T&C activities within budgeted guidelines and time frame, controlling expenditure during the financial year.
- Ensure payroll for the department is run in accordance with statutory regulations and company guidelines.
- Facilitate the smooth running of the department through adequate supply of materials and equipment.
- Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
- Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
- Plan, develop and grow the food& beverage team through leadership, mentorship and coaching to fuel the growth of the team.
- Conduct departmental orientation; ensure that all new hires and existing colleagues are trained in the on-the-job training of the Food& Beverage Division
- Collaborate with Talent & Culture team that lead to efficient and effective recruitment process and also the team in the education plans to increase colleagues’ knowledge and skills in service and culinary excellence.
- Lead and facilitate the performance review process for the division, adhering process schedule and follow up.
- Have regular brainstorming sessions that includes all colleagues to create a flow of new and ‘improved’ ideas.
- Ensure wherever possible that colleagues are provided with a work place free of discrimination, harassment and victimization.
- Treat customers and colleagues from all cultural groups with respect and sensitivity.
- Identify and deal with issues which may cause cross cultural conflict or misunderstanding.
- Be fully conversant with hotel fire & life safety/emergency procedures.
- Attend all briefings, meetings and trainings as assigned by management.
- Perform other duties as directed by the management.

**Qualifications** You