• Direct, lead and manage the Food & Beverage (F&B) department.
• Serve as a business consultant and provide strategic direction to all the outlets of F&B on all aspects of operation, promotion and innovation.
• Plan and direct the functions of administration and strategy of the F&B department to meet daily operational needs.
  
• Overall responsibility for all operational components of the F&B department to ensure efficiency and effectiveness of operations.
  
• Ensure quality and authenticity of offerings and service across all outlets in order to consistently deliver memorable food and beverage experiences for all guests.
  
• Drive 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.
  
• Maintain and develop high standards of operations in all restaurants, bars and events by ensuring all SOPs are relevant, up to date, trained effectively and operationally delivered.
  
• Responsible for the development and implementation of F&B’s annual business plan and medium-term strategies, as well as establishing key performance objectives and plans to ensure the hotel meets its business targets and drives sustainable, profitable growth
• Responsible for the conceptual and operational design of restaurant and bar concepts if required
• Be an active participant in the strategic marketing approach to ensure exposure the restaurants and bars of Pan Pacific Singapore, including the development and implementation of the department’s annual and monthly promotions calendar.
• Work with the hotel’s Director of Marketing Communications to develop active strategies that maintain a strong social and traditional media capture.
  
• Collaborate with the Executive Chef to continually review and refresh menu offerings as required by locality and region, drive and take responsibility for the financial performance of the hotel’s F&B outlets.
  
• Create an operational environment of education and empowerment that energizes associates to focus on guest preferences and aspirations.
  
• Continuous focus on associate satisfaction and ensure continuous improvement action plans are executed effectively, and as needed, with a focus on a team and succession planning culture.
  
• Cultivate a positive culture surrounding the TrustYou platform and formulate strategies to continually improve the guest experience, sharing positive and negative feedback with associates and using this feedback as a platform for OJT.
  
• Develop, implement and maintain a review and response programme for all Outlet Managers covering TripAdvisor and blogs relevant to F&B, with results discussed and necessary actions effected in weekly F&B meetings.
  
• Conduct hygiene audits in conjunction with the Chief Steward / Hygiene Manager and Executive Chef in order to ensure levels of cleanliness and hygiene are in accordance with local laws and brand standards.
  
• Guide and attend daily operations meetings with the F&B team to plan for immediate operational demands, manage daily and plan for operational challenges, highlight VIP events and follow up on personal tasks and projects.
• Meet with the Resident Manager and Operations Managers to support, strategize, plan and manage each F&B operation; coach and develop personal aspirations and goals.
  
• Daily monitoring of F&B performance and take responsibility for its achievement by reviewing daily operational reports and using the information contained to drive sales.
  
• Review annual budgets yearly and forecasts monthly for each outlet with Operations Managers.
  
• Collate individual outlet budgets and forecasts into annual divisional budget and forecast.
  
• Review quarterly competitor set analyses to ensure hotel F&B offerings are current and competitive, reviewing and amending hotel offerings if required.
  
• Manage all outlets’ individual profit and loss statements, clearly outlining both revenue contributions and expenses.
  
• Guide monthly profit and loss (P&L) meetings to assess financial performance, identify gaps, assess competitor revenue and develop new strategies to increase revenue where opportunities exist.
  
• Review promotions P&L  6, 3 and 1 month(s) prior to event, and immediately after to identify whether promotion was cost effective and should be continued in the future. Post-mortems to be planned annually in advance.
  

3-5 years Food & Beverage management experience.

Degree/Diploma of Hospitality Management,Business Adminitration or related field.

Strong leadership and managerial skills and abilities to oversee and motivate a large team.

Excellent communication and interpesonal skills.

In-depth Knowledge of food and beverage trends, industry standards and regulations.

Well understand of Finance management.

Ability to multitask,prioritize and problem-solve in a fast-paced environment.

Please write in with your detailed resume and email to us at careers.prckul@parkroyalcollection.com

"We regret to inform that only shortlisted candidates will be notified".