Reporting to the Hotel Manager, the incumbent is responsible to direct, lead and manage all aspects of operation, promotion and provide the strategic direction and implementation for the F&B division, ensuring effective and efficient operations and profitability. Ensure quality and authenticity of offerings and service across all outlets for consistent and memorable food and beverage dining experience for all guests.

PRIMARY RESPONSIBILITIES:

Strategic planning and implementation

• 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.
• Actively participate in providing strategic marketing approach to ensure exposure the restaurants & 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 to develop forward looking and robust strategies for a strong social & traditional media capture.

Operations Management

• Overall responsible for all operational components of the division to ensure efficiency and effectiveness of operations.
• Drives 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 & 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.
• Collaborate with the Executive Chef to continually review and refresh menu offerings as required by locality and region.
• Create an operational environment of education and empowerment that energizes associates to focus on guest preferences and aspirations, allowing for the creation of memorable guest experiences.
• Drive technology driven projects and participate with a hands on approach to simplify processes (eg menu / micros / respak etc.).
• Continuous focus on Associate satisfaction and ensures continuous improvement action plans are executed effectively, and as needed, with a focus on a team and succession planning culture.
• Financial Management
• Daily monitoring of F&B performance and take responsibility for its achievement by reviewing Daily Operational Reports and using the information to drive sales.
• Review annual budgets and monthly forecasts for each outlet with F&B Manager and Operations Managers.
• Direct and guide individual outlet budgets and forecasts into annual divisional budget & forecast
• Review quarterly competitor set analyses done by F&B Manager to ensure hotel F&B offerings are current and competitive, reviewing and amending hotel offerings if required.
• Guide monthly 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 prepared by F&B Manager prior to the event, and immediately to ascertain effectiveness and continuity.
• Conceptualize, promote and deliver innovative promotional events.
• Develop and implement revenue enhancement events and offerings with the Executive Chef, F&B Manager and other Department Heads.
• Ensure Incentive Programmes implemented are made in a fair and consistent manner to drive performance.

Human Capital Management and Development

• Plan, develop and grow the F&B team through leadership, mentorship and coaching.
• Champion WDA / WSQ programs toward professional certification for associates.
• Support the F&B Educator with departmental orientation and ensure that all new hires and existing associates are well assimilated, trained all tasks relevant to their positions.
• Collaborate with Human Capital team to ensure efficient and effective recruitment processes that lead to the employment and retention.
• Collaborate with the Learning & Development team and the F&B Educator in the development of education plans to increase associates’ knowledge and skills in service and culinary excellence.

Service Standardization

• Ensures active participation in planning, implementation and adherence to restaurants, bars and events brand standards, the development of Audit and other quality auditing mechanisms.

Compliance

• All Human Resource, Food Hygiene and Safety regulatory matters are complied with at all times as part of daily operations.