Job Description

Sitting in the heart of the central business district and Marina Bay, with panoramic views of the Singapore city skyline, the 583-room PARKROYAL COLLECTION Marina Bay, Singapore is the country\'s first \'Garden-in-a-Hotel\'.A champion of sustainability, environmental responsibility and an advocate for green innovations in the hospitality industry, the hotel is home to one of Southeast Asia\'s largest indoor sky-lit atrium, designed by the late Architect John Portman, containing over 2,400 plants, trees, shrubs and groundcovers from more than 60 varieties of flora spread across 1,400 square metres of interior space.A rooftop Urban Farm spanning 150 square metres houses over 60 varieties of fruits, vegetables, herbs and edible flowers, forming the backbone of the hotel\'s farm-to-table, farm-to-bar and farm-to-spa concepts.The Role

• To direct and co-ordinate the quality of all activities of the Food & Beverage Department (F&B).
• To maintain and keep on improving the food and service quality, do innovative merchandising to increase sales and increase profits.
• To co-ordinate the activities of the F&B Department with the other operating departments in the hotel in order to provide the best possible service to the guests of the hotel commensurate with fluctuating occupancies.
• To direct the functions of administration and planning of the F&B department to meet the daily needs of the operation, working with respective restaurant managers to establish and then achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• To participate with the Chefs and Restaurant Managers in writing innovative merchandising menus.
• To concern himself with and to instill a high concern for effective control of food, beverage and labour costs as well as safe practices.

• To regularly review and evaluate the degree of customer acceptance of the individual restaurants and Banquet service.

• To develop with the aid of Section Heads, operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, safety measures and job descriptions.

• To continuously ensure F&B service training is carried out effectively and efficiently to meet the hotel\'s service standards in food & beverage service delivery.

• Work with People & Culture Department on recruitment and selection of applicants for the Food & Beverage Department.

• Excellent spoken and written English.
• Minimum Diploma in Hotel Management or Food & Beverage services.
• Minimum 8-10 years\' experience in a similar role, preferably in a five-star luxury and or independent restaurant chain setting.
• Proven ability in meeting revenue targets, working within forecasted expenses.
• Proven experience in managing and developing a team, including but not limited to performance management / reviews, coaching, etc.
• Has high awareness of market trends in food & beverage products and services.
• Strong presentation, communication and interpersonal skills.
• Creative in formulating food & beverage promotions.
• Team player, strong leadership and organizational skills with the ability to prioritize and multi-task.
• Take responsibilities, engage and own challenges.

Pan Pacific Hotels Group