Total 1 Director/C-Level sourcing manager job vacancies in Singapore

JOB SUMMARY:

Responsible for all the hotel’s food and beverage business activities such as sales, customer services, promotions, etc ensuring that the budgets (i.e. the revenue and profit) and customer satisfaction are met, the latter via high quality and consistent food standards and services.

RESPONSIBILITIES:

• To prepare the hotel’s annual F&B budget and submit to management and secure its approval. The annual budget should include manpower requirement, capital, operating expenses, etc. On budget’s approval, the incumbent rolls out the plan and sets monthly targets for the respective outlet managers.
• To plan and direct the F&B outlet’s activities in the hotel and ensure that each outlet’s activities are supportive of the others and in agreement with the hotel’s F&B plan.
• To develop, in conjunction with outlet managers, a range of F&B products and services that promotes the respective outlets’ strengths and appeals with their clientele.
• To closely monitor the performance of each outlet and assist and guide the outlet managers to achieve the set financial targets. In conjunction with the outlet manager, the incumbent strategies and implements appropriate actions to bring the outlet’s results to the budgeted numbers.
• To monitor the expenditures of all outlets and assist the outlet managers in the management of cost.
• To direct all the daily F&B activities of the hotel focusing on manpower issues (such as recruitment, selection and retention of F&B staff, performance reviews, etc), service quality and food standards.
• To ensure that all staff are properly trained for the tasks they are performing, in particular the departmental SOP training for the junior ranks. Training is to ensure that the staff are able to deliver high standard of customer services and those with higher potential should be identified for development purposes thereby providing the career enhancement for better and more capable staff.
• To conduct performance review of department staff and provide honest feedback on their respective performance, the aim being to guide and improve performance where there is shortfall in performance and reinforce and performance if performance has reached an acceptable level of competency.
• To ensure that all outlets maintain high quality and consistently high food and service standards which meet the hotel guests’ expectations thereby promoting good patronage and repeat business from the hotel’s clients.
• Perform any other duties as assigned by management.

JOB REQUIREMENTS:

• Excellent knowledge of F&B business particularly in a hospitality setup.
• Management and leadership experience in team or group environment in hospitality industry
• High level of interpersonal and communications skills.