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Open nowPosted today

Director / Assistant Director of Food & Beverage

THE CAPITOL KEMPINSKI HOTEL SINGAPORE

Pay
SGD 8,000 – SGD 12,000 a month
Where
Central, Singapore
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Your applicationOpen nowDirector / Assistant Director of Food & BeverageTHE CAPITOL KEMPINSKI HOTEL SINGAPORE · Central, Singapore

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The clock on this job

Early applications get read.

12.4% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.4%7 days
  4. 20.0%14 days
  5. 35.5%30 days
  6. 58.6%60 days
This job: posted today

The posting

SCOPE

Reporting directly to the General Manager, the Director / Assistant Director of Food & Beverage will collaborate closely with the culinary leadership to shape an exceptional guest dining journey across all outlets, including our signature restaurant, bar, in-room dining, and banquet operations. The incumbent will drive operational excellence, inspire team performance, and optimize financial results while curating distinctive dining experiences that establish our F&B offerings as a hallmark of the Kempinski brand. The ideal candidate is an experienced, visionary, and hands-on leader dedicated to elevating our food and beverage operations.

OVERALL OBJECTIVES

  • Direct and oversee daily operations across all F&B outlets, banquet facilities, and kitchen partnerships.
  • Spearhead daily Food & Beverage operations, driving entrepreneurial initiatives to maximize revenue and capture market opportunities across all outlets.
  • Maintain rigorous service standards, ensuring seamless guest touchpoints and consistent five-star hospitality.
  • Champion guest satisfaction initiatives by actively reviewing feedback and implementing immediate, constructive enhancements.
  • Ensure strict adherence to local food hygiene, health, safety, and sanitation regulations across all departments.
  • Formulate and execute departmental budgets, revenue targets, and labour models in collaboration with outlet managers.
  • Drive profitability by monitoring food and beverage costs, inventory control, waste reduction, and supplier contracts.
  • Analyse sales mix and market trends to innovate promotional programming, seasonal menus, and beverage partnerships.
  • Recruit, train, mentor, and inspire a diverse team of department heads, floor managers, and front-line service talent.
  • Cultivate an inclusive, high-performance culture focused on hospitality, career development, and team retention.
  • Create a conducive environment and ensure that innovation and new ideas are fostered and implemented.
  • Partner with the Executive Chef to ensure seamless front-of-house and back-of-house communication and synergy.
  • Champion human resources initiatives and ensure outlet leaders execute robust, continuous training programs to develop departmental talent.

QUALIFICATION

  • BA/BSc in Hospitality Management or related field, preferably from a hotel school
  • Minimum 5 years in F&B management role, with minimum 3 years in a similar capacity
  • Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants
  • Fluent in spoken and written English
  • Possesses great leadership and motivational skills
  • Strong command of F&B P&L statements, forecasting, inventory management systems, and labor optimization tools
  • Hands-on, dynamic leader who leads from the floor during peak service periods and communicates with clarity and poise

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