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
- 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.
- 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
