Director of Food

1 week ago

Singapore TPC HOTEL PTE. LTD. Full time

**Responsibilities**:

- Ensuring guest and employee satisfaction, while maintaining market competitiveness and exceptional financial performance.
- Ensuring appropriate hiring, training, motivating, coaching, and developing of department’s team members.
- Responsible for ensuring the smooth daily operation of the Food and Beverage Department.
- Develop and administer the F&B budget, action plan and promotional activities of the department to stimulate sales and profit while controlling operating expenses.
- Surveying, reviewing and analyzing competition, market trends, customer needs and comments in order to be proactive and adapt with business intelligence.
- Evaluating changes in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary.
- Attend and actively participate in weekly Head of Department meetings respecting the confidentiality of issues which may be discussed formally or informally.
- Manage the service of food and beverage within the restaurant, café, bar, and in room dining.
- Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and conference areas.
- Regular liaison with the Engineering Department ensuring that maintenance requests are completed quickly focusing on guest needs as a priority.
- Coordinate between Conference and Events, Food & Beverage and Front Office to ensure that preparations for conference events involving Front Office/ Housekeeping have been made.
- Assist in the preparation monthly restaurant, bar, and cafe reports, commenting on key performance indicators and action taken to keep on target.
- Management and guidance of outlet staff under control, namely Managers, Food & Beverage Supervisors/ Team Leaders and Food and Beverage Attendants.
- Prepare weekly and monthly forecasts for restaurant, bar room service and cafe areas.
- Be knowledgeable of and operate within appropriate outlets and hotel liquor licensing guidelines and House Management Policies.
- Any other duties as assigned.

**Position Requirements**:

- Minimum 5 - 8 years of experience in a similar role, preferably in a five star luxury setting.
- Proven experience in meeting budgeted and forecasted for costs for payroll/wage costs and department costs.
- 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.
- Hold legislative qualifications to be eligible for the position.
- Project professional image at all times through personal presentation/ interpersonal skills.
- Desire and ability to mentor, train and develop staff.
- Has awareness of industry trends in service, product and presentation.
- Initiates contacts and establishes rapport easily.
- Ability to assert point of view directly yet tactfully.
- Organize time and work efficiently.
- Excellent numeracy, verbal and written communication skills, English essential
- Appreciates and maintains an effective outlet for stress.
- Aptitude for developing promotions and marketing.
- Willingness to work weekends and public holidays as part of the job role.
- A passion for food, wine and the culinary arts that is knowledgeable and effusive.
- Has the aptitude and willingness to undertake further development with Sofitel.

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