Total 5 Director/C-Level F&B / Tourism / Hospitality job vacancies in clarke quay central singapore

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.

Job 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.

   

THE MISSION?
Our customers and our teams are in good hands with you.
You are the director of the catering department (restaurant, bar and work/event spaces).
In charge of developing the profitability of each outlet, you also participate in the engineering of the menu and the setting of menu prices

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Conduct market research to identify consumer preferences, market trends, and competitive landscapes
• Analyse data from various platforms to provide informed proposal to meet commercial and business goals
• Review competitors for each F&B product to create in-depth marketing strategies to promote food and beverage products, including menu items, drinks, and culinary offerings.
• Develop marketing calendar for each F&B stream, ensuring timely and accurate execution of each initiative through coordinating with relevant teams
• Work to enhance the brand image of each F&B establishment by ensuring a consistent and appealing online and offline presence.
• Manage and allocate the marketing budget effectively to achieve desired results and a strong return on investment
• Source and collaborate with relevant partners and supplier to create unique guest experiences and events
• Plan F&B marketing campaigns with marketing team and agencies to cover digital marketing, social media, email marketing, and traditional advertising, to increase brand awareness and sales
• Host and entertain media, food bloggers, and influencers to drive positive coverage and beneficial commercial outcomes
• Monitor and analyze the performance of marketing campaigns and prepare regular reports to evaluate the effectiveness of different strategies
• Initiate partnerships drive business synergy and reduce costs
• Host prolific partners and industry players for continual engagement while seeking opportunities for mutually-beneficial collaborations

• 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.

Primary Responsibilities:

The Director of IT is responsible for the following task but not limited to the below:

• Oversee hotel IT Services team from managerial aspects and provide guidance to ensure all technology based questions can be answered promptly.
• Manage the day to day operations and scheduling of IT colleagues.
• Ensure that the team consistently provides a high level of operational stability for property based technology, and high levels of service and support to colleagues and guests
• Maintain and promote core technology standards and maintain Accor best practices in respect to property systems.
• Ensure that Accor Technology Policies and Procedures are carried out, according to The Finance & Accounting Policy Manual and as outlined in the Systems Manager user Guide.
• Provide technical expertise and project management for all technology projects.
• Provide twenty-four hour support for mission critical systems as documented in the service escalation document.
• Attend operational meetings as required.
• Effectively communicates technology related plans, actions and decisions with the hotel team.
• Contribute to Technology Services knowledge base.
• Implement and maintain backup and emergency procedures to ensure integrity of programs and data at all times.
• Be fiscally responsible by adhering to set budgetary guidelines.
• Provide point of escalation support to Accor team.
• Assist and support the hotel’s strategic plan implementation.