Director of Food
1 month ago
Company Description
Sofitel Singapore City Centre, an iconic hotel which opens in October 2017 will form part of a mixed-use development at Tanjong Pagar Centre, a multi-billion dollar development, which will become Singapore’s tallest building at 290 meters set around landscaped parkland and direct MRT station access.
The 223-room Sofitel Singapore City Centre will offer chic designed rooms, 4 Food and Beverage options, a ballroom, and several meeting rooms, fitness and pool facilities.
Job Description
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.
Qualifications
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. Good understanding of Micros, Opera, and other relevant applications. 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 is 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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