Description
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.
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.
Responsibilities:
- 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.
- 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.
- SERVICE 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.
- 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.
Qualifications:
- Degree/Diploma in Hospitality or equivalent
- Minimum 10 years of relevant hospitality F&B experience in a managerial appointment
Additional Information:
- 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