Director of Food & Beverages

A breaker of boundaries, the hotel is ideally placed between the mavericks of Chinatown and the makers of the CBD. Today, Duxton Hill is Singapore’s most up-and-coming neighbourhood, featuring barista cafes, world-class eateries and bars, art galleries and independent boutiques. Now Mondrian arrives at the top of that hill.

The Director of Food & Beverages is responsible for overseeing the operation and staff of all food and beverage departments on property, and to maintain the highest level of standards and efficiency. This role functions as the strategic business lead, overseeing development and implementation of departmental strategies and ensuring implementation of the brand service strategy and initiatives.

How your day looks:

Operational Leadership

• Oversee day-to-day operations of all 4 outlets, ensuring smooth and efficient service.
• Develop and implement operational strategies, SOPs, and quality standards.
• Monitor guest satisfaction and address feedback to continuously improve experiences.

Financial Management

• Prepare and manage annual budgets, forecasts, and P&L statements for the F&B department.
• Drive revenue growth through promotions, upselling, and effective cost control.
• Ensure cost efficiency in procurement, inventory, and labor management.

Team Leadership & Development

• Lead, mentor, and inspire outlet managers and their teams to deliver excellence.
• Recruit, train, and retain high-performing staff, fostering a culture of service and professionalism.
• Conduct regular performance reviews and implement career development plans.

Guest Experience & Standards

• Ensure consistent delivery of brand service standards across all outlets.
• Collaborate with culinary and service teams to curate menus, concepts, and seasonal offerings.
• Uphold hygiene, health, and safety regulations in compliance with hotel and local requirements.

Strategic Contribution

• Work closely with Marketing to create F&B promotions and events that drive traffic.
• Monitor market trends and competitor activities to stay competitive.
• Contribute to hotel-wide strategies and initiatives as a senior leader.

• Bachelor’s degree in Hospitality Management or related field preferred.
• Minimum 8–10 years of progressive F&B leadership experience, with at least 3 years in a senior management role within a hotel or luxury hospitality environment.
• Strong financial acumen with proven ability to manage multi-outlet operations.
• Excellent leadership, communication, and interpersonal skills.
• Creative mindset with ability to develop innovative F&B concepts.
• Strong knowledge of industry trends, food safety, and service standards.