Director of Banquet

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Manage and coordinate daily Front of the House and Heart of the House operations with right delegation
• Monitor the event status and communicate with culinary team
• Plan and control manning to meet business needs and according to budget 
• Work with Talent & Culture to recruit suitable colleagues  
• Control outsource labour supply, casual labour and overtime
• Participate in regular BEO meetings with culinary, catering and sales teams to ensure the needs and expectation of the event organizer are being met 
• Communicate with team during daily briefings and conduct monthly department meetings 
• Ensure regular training and re-training are conducted for casual employees 
• Maintain service and function room setup standards of the premise and to ensure that they are achieved and followed by 
• Ensure hygiene and food safety compliance in the premise and related areas 
• Implement, monitor and maintain control measures which have impact on food costs, beverage costs, labour costs and operating supply costs for the premise and to be in line of budget
• Lead the F&B team to personalize the guest dining experience with heartist approach and ensure the delivery of Service Promise 
• Provide immediate attention to guest complaints and provide appropriate service recovery.  To follow up and to establish correct procedures to prevent future recurrence 
• Work closely with the culinary team to maintain food quality and ensure its timeliness and accuracy of delivery and setup for all events are achieved 
• Regular review of guest comments/VOG with the team and implement right solutions for continuous improvement
• Provide necessary training and guidance to F&B team and to ensure that the highest possible standards and quality of products and services offering in the premise  
• Recruit, develop and retain F&B team who are competent and confident to exceed guest expectations and create successful business  
• Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting 
• Drive consistent service and process improvement 
• Use the performance review process to identify and develop talent for growth management performance issues, using a coaching styles

• Degree/Diploma in Hospitality Management 
• 5 years in F&B Management experience with strong background of banquet operation 
• Experience in Similar size/style of 5 star hotel