Director of Food & Beverage

Job description

Position Overview

The Director of Food & Beverage is responsible for overseeing all restaurants, bars, in-room dining, and extensive banqueting and events, delivering experiences that are intuitive, refined, and emotionally enriching.

The ideal candidate combines strategic foresight with hands-on leadership and a deep understanding of Asian and international culinary culture within the context of ultra-luxury hospitality.

The Role

Operational Responsibilities

• Provide strategic and operational leadership across all F&B outlets, including Fiamma, Cassia, Bob's Bar, in-room dining, banquet operations, and destination dining experiences
• Maintain Capella's hallmark standards of discretion, personalization, and elegance in all aspects of the guest dining journey
• Partner with the Director of Culinary and outlet managers to innovate, curate, and execute compelling food and beverage experiences that reflect Capella's unique sense of place
• Champion service rituals that elevate touchpoints throughout the guest experience and celebrate craftsmanship and storytelling.
• Ensure smooth coordination of all events, weddings, and conferences, upholding Capella's commitment to seamless and bespoke service
• Establish business continuity and crisis management plans across the operations
• Champion effective communication and collaboration across all hotel departments, fostering proactive relationships and alignment on shared goals
• Establish clear short- and long-term objectives for direct reports, department heads, and operational teams, ensuring alignment with service excellence, quality standards, and departmental priorities
• Engage regularly with guests to understand their perception of the Capella Singapore experience, making appropriate recommendations to the General Manager
• Maintain an active presence throughout the resort, particularly in high-traffic areas such as breakfast, peak check-in/out periods, and guest-facing locations including F&B outlets, greeting VIPs and regular guests (residential and non-residential)
• In collaboration with the relevant managers and the General Manager, ensure all guest feedback-written or verbal-is addressed promptly and thoroughly, with follow-up actions that meet or exceed guest expectations
• Ensure all operational departments adhere to current Forbes, LQA, and Capella brand standards, with SOPs consistently implemented, updated, and reviewed with department heads
• Be fully familiar with Capella Singapore's emergency procedures and act accordingly in the event of any incident
• Actively participates in all corporate and hotel-led initiatives, positioning the property as a flagship pilot location for new programs and innovations

Sales, Marketing and Revenue

• Identify and propose new marketing initiatives, promotional campaigns, and creative concepts to drive sales and increase footfall in F&B outlets
• Develop seasonal campaigns, culinary collaborations, and immersive experiences that drive awareness, loyalty, and profitability
• Maintain up-to-date knowledge of market trends and competitive performance in Singapore and regional luxury hospitality and dining, seeking ongoing opportunities to enhance Capella Singapore's offering
• Monitor current and emerging hospitality trends to ensure Capella Singapore remains competitive and positioned as a market leader
• Optimize menu engineering, pricing strategy, and outlet performance to maximize average check and outlet profitability

Finance and Economy

• Ensure departmental financial performance meets or exceeds budgeted profit targets
• Participate in monthly P&L reviews and financial reporting
• Provide timely and accurate performance forecasts on a daily, weekly, and monthly basis as required
• Ensure robust financial systems and controls are in place across departments to maximize revenue and control costs
• Review and analyze financial reports, ensuring accurate forecasting and implementing action plans to address any shortfalls
• Conduct monthly profit and loss reviews with direct reports, identifying variances and developing corrective strategies
• Ensure departmental costs, including labor and GOP%, remain aligned with revenue performance.
  
  Identify efficiency opportunities without compromising service quality
• Cultivate trusted relationships with suppliers and partners that reflect Capella's standards for quality and sustainability

Human Resources and Development

• Provide inspirational leadership aligned with the Capella Pillars, fostering a culture of excellence, innovation, and care
• Support direct reports in achieving performance goals based on Capella competencies
• Ensure effective communication channels are in place, including regular departmental meetings and communication for non-attendees
• Conduct regular performance reviews, goal-setting, and feedback sessions with all direct reports.
  
  Ensure job chats and appraisals are consistently executed across departments
• Partner with Human Resources to ensure strong recruitment, onboarding, recognition, and retention strategies that support performance culture
• Work with the Learning and Development team to ensure a structured training program is in place, covering induction, cross-training, and management development
• Participate in, lead, and support hotel-wide training initiatives and development programs.
  
  Including supporting taskforce in new opening Capella & Patina Hotels.
• Identify high-potential team members for succession and career growth, creating development plans in collaboration with HR and department leaders
• Be fully conversant with the Capella Singapore Employee Handbook, and ensure best practices and strong employee relations are maintained at all times

Health and Safety

• Ensure overall compliance with policies and procedures
• Uphold the highest levels of food hygiene and workplace safety, ensuring compliance with Singapore's regulatory standards and Capella's internal protocols.
• Lead proactive risk management and emergency response planning within F&B operations
• Act as a steward of sustainability by championing responsible sourcing, reducing food waste, and introducing low-impact operational practices
• Partner with the Capella Curates and Wellness teams to support holistic wellbeing initiatives through nutrition-forward menu design and mindful consumption
• Evaluate findings from the audits conducted in relation to the hygiene, waste management Standard Operating Procedures (SOPs), Workplace Safety and Health (WSH) policies and procedures etc
• Continuous improve on the processes and operational challenges flagged out by the audits by working with relevant parties to formulate necessary action plans

Talent Profile:

• Bachelor's degree in Hospitality, Business, or a related field
• Advanced certifications in food & wine, wellness, or sustainability are advantageous.
• Minimum 10 years of F&B experience in luxury hospitality, with at least 5 years in a leadership role in a flagship hotel or resort environment.
• Proven expertise in managing multi-outlet operations, destination restaurants, and large-scale banqueting.
• Experience in managing well established F&B restaurants with Forbes 5 Stars Standards, Michelin Star (s) restaurants and World 50 Best restaurants will be an added advantage
• Knowledge of local Food regulation laws and licensing related matters
• Responsible and independent individual who can perform with minimum supervision
• Strong commercial acumen and analytical skills; able to align financial performance with brand integrity.
• Sophisticated understanding of luxury service, guest psychology, and cross-cultural hospitality

Required Skill Profession

Other Management Occupations