- Responsible for the formation and implementation of the Food & Beverage annual business plan and medium term strategies, as well as establishing key performance objectives and plans to ensure the hotel meet its business targets and drives sustainable profitable growth.
- Responsible for the conceptual and operational design of restaurant and bar concepts.
- Be an active participant in the strategic marketing approach to ensure exposure the Food & Beverage of Sofitel Sentosa Singapore
- 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.
- 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.
- Hold degrees or certificates in fields such as food and beverage, hotel, or restaurant management. Minium working experience of 5 years in same or similar position.
- Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed - 24 hours on call standby
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