An oasis immersed in well-being and nature, Raffles Sentosa Singapore is the first all-villa property in Singapore. Located on a clifftop, the new resort on Sentosa Island features 62 contemporary private pool villas surrounded by tropical gardens and views over the South China Sea.
Ranging from 230 square metres in size, each villa is a sanctuary for extended stays. As part of Raffles’ legendary welcome, guests will experience signature markers enlivened by the famous Raffles Butlers and a sustainably created Sentosa Sling.There will be five dining establishments, a spa offering next-generation wellness and a grand ballroom.
JOB SUMMARY
Reporting to the Hotel Manager, the Director of Food & Beverage is responsible for overseeing the overall culinary and F&B operations, hygiene and food safety standards and to maintain high standards of quality of food offering and service delivery across all dining venues. He/she will engage in strategic planning, management, and innovation to drive revenue, elevate guest satisfaction, and uphold a reputation for food & service excellence.
What you will be DOING:
FOOD QUALITY
· Responsible for the quality of all food served throughout the restaurants and banquet and ensure that the food presented to guests is consistently of high-quality standards.
· Be alert on freshness, presentations and temperature of food served.
· Plan, coordinate and supervise all menu implementations.
· Guide respective Kitchen Manager in creating and developing new dishes and recipes by keeping up with the latest market trends.
· Supervise all food tasting sessions.
COST CONTROL
· Responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.
· Guide respective Kitchen Manager in finding ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.
· Control and ensure that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.
· Ensure food portioning, serving, requisitions and receiving from stores are properly controlled to minimise wastage, in line with Standard Operating Procedures.
· Demonstrate management abilities and knowledge relating to budget matters such as Labour Costs, Training Expenses, Operating Equipment and Food Cost etc.
HYGIENE AND SANITATION
· Ensure all kitchen operations complied with quality, hygiene and other standards at all times in line with HACCP and local authorities’ standards.
· Communicate and update local requirements, food sanitation laws, safety regulations and others to all staff.
· Ensure and conduct weekly kitchen walk-through with Hygiene Manager and respective departments to ensure kitchen sanitation and Engineering maintenance and standards are met.
· Ensure all findings are solved and closed.
SERVCICE EXCELLENCE & GUEST EXPERIENCE
· Strive to improve kitchen and service operating procedures constantly for a seamless and delightful dining experience .
· Stay informed on global food and beverage trends
· Propose and initiate new services and products for our guests.
· Handle guest comments and complaints and take swift corrective action after consultation with the department head concerned.
· Seek feedback from guests and continually improves product and services.
GENERAL MANAGEMENT
· Develop and direct all food & beverage operational activities towards supporting the Hotel’s goals - Gross Operating Profit, Guest Satisfaction, Brand Consistency and Employee Engagement.
· Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
· Lead and inspire a diverse team while collaborating with various departments to create a world-class dining experience that aligns with the brand's values and standards.
· Ensure all brand/operating standards and/or LQA are observed and targets achieved.
· Follow all workplace safety and security policies and procedures. Report accidents, injuries and incidents to security / talent & culture team immediately.
· Participate & contribute actively in all Corporate Social Responsibility and Sustainability initiatives organised by the Hotel.
· Perform any other duties and responsibilities that may be assigned.
· Degree/Diploma in Hospitality or equivalent
· Minimum 10 years of relevant hospitality F&B experience in a managerial appointment
Experience
· Strong business acumen, critical thinking and strategic decision-making skills
· Strong human relations and influencing skills
· Strong communications (verbal and written), planning and coordination skills
· Ability to work independently and take initiative
· Strong time management skills
· Creative and resourceful
· Strong culinary knowledge and skills
· Flexible with working days and hours including weekends and public holidays