Marquee Singapore – Hiring Now – Maina bay sands – Singapore

marquee marina bay sands singapore

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marquee marina bay sands singaporeJob no: 493842
Work type: Full-Time
Location: Marina Bay Sands
Categories: Back of House, Chefs / Commis, Front Of House, F&B Management
 
WE ARE HIRING!
Be a part of the pre-opening team for Marquee Singapore, the hotly anticipated addition to Marina Bay Sands’ nightlife lineup!

AVAILABLE POSITIONS
FRONT OF HOUSE
Assistant General Manager
Bartender/Bar Back
Beverage Manager
Cashier
Club Manager/Assistant Manager
Cocktail Server
Dancer & Bottle Presenter
Service Attendant/Runner
VIP Host/Door Host/Hostess
SUPPORT ROLES
Administrator
CRM Membership Analyst
Costume Designer
Event Manager

Production Manager
Programming Artist Relationship Manager
Senior Nightlife Marketing Manager
Social Media Manager/Analyst/Executive
Venue Sales Manager
Video Editor

Please be advised that you should select the position that is most relevant to your background and interest.

Our Talent Acquisition team will call you to further discuss your application.

Click ‘Apply Now’ to submit your application!

 

Food & Beverage Supervisor – St Regis Hotel – Singapore

st regis hotel singapore

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st regis hotel singapore
st regis hotel singapore

Job Number 18003E9A
Job Category Food and Beverage & Culinary
Location The St. Regis Singapore, Singapore
Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly
 
Start Your Journey With Us
The St. Regis brand first established luxury hospitality more than 110 years ago, with the opening of the St. Regis New York. From the moment John Jacob Astor IV opened the doors of his Beaux-Arts masterpiece on New York’s Fifth Avenue, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. Today, with more than 40 of the best addresses around the world, St. Regis is a place where trends are born, boundaries are broken and guests can simply live exquisite. We invite you to explore careers at St. Regis.

Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process.

Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional. Maintain confidentiality of proprietary information; protect company assets. Support all co-workers and treat them with dignity and respect. Support team to reach common goals. Comply with quality assurance expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time or for an entire work shift. Read and visually verify information in a variety of formats (e. g., small print). Visually inspect tools, equipment, or machines (e. g., to identify defects). Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Listen and respond appropriately to the concerns of other employees. Speak with others using clear and professional language. Perform other reasonable job duties as requested by Supervisors.

Chinese Restaurant – Captain – Ritz hotel – Singapore

Ritz carlton hotel Singapore

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Ritz carlton hotel Singapore
Ritz carlton hotel Singapore

Job Number 18003EC2
Job Category Food and Beverage & Culinary
Location The Ritz-Carlton, Millenia Singapore
Schedule Full-time
Position Type Non-Management/Hourly
 
Start Your Journey With Us
At more than 80 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. As the premier worldwide provider of luxury experiences, we set the standard for rare and special luxury service the world over. We invite you to explore The Ritz-Carlton.

Communicate service needs to chefs and stewards throughout functions. Total charges for group functions, and prepare and present checks to group contacts for payment. Ensure banquet rooms, restaurants, and coffee breaks are ready for service. Ensure proper centerpieces are displayed on every table.Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Check in with guests to ensure satisfaction. Set tables according to type of event and service standards. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Maintain cleanliness of work areas throughout the day.

Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional. Maintain confidentiality of proprietary information; protect company assets. Support all co-workers and treat them with dignity and respect. Support team to reach common goals. Comply with quality assurance expectations and standards. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Listen and respond appropriately to the concerns of other employees. Speak with others using clear and professional language. Perform other reasonable job duties as requested by Supervisors.

Conference Services Manager – St Regis hotel – Singapore

st regis hotel singapore

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st regis hotel singapore
st regis hotel singapore

Job Number 18003DTB
Job Category Event Management
Location The St. Regis Singapore
Schedule Full-time
Relocation? No
Position Type Management
 
JOB SUMMARY
 
Directs and motivates catering services team while personally assisting in the physical set up of the function rooms and executing events based on requirements and standards. Develops and directs team to provide consistent, high quality service. Communicates expected performance and trains staff in processes. Monitors and controls financial and administrative responsibilities including asset protection.
 
CANDIDATE PROFILE
 
Education and Experience
 
• High school diploma or GED; 2 years experience in the event management or related professional area.
 
OR
 
• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major.

JOB SPECIFIC TASKS

Participating in and Leading Catering Services Teams

• Demonstrates self confidence, energy and enthusiasm.

• Understands how to manage in a culturally diverse work environment.

• Uses problem solving methodology for decision making and follow up.

• Demonstrates personal integrity, manages time well, and is highly visible in areas of responsibility.

• Builds a positive work environment by demonstrating self confidence, energy and enthusiasm.

Supporting the Management of Catering Operations

• Interacts with other catering employees, customers and guests, vendors and suppliers.

• Demonstrates knowledge of all departments within the property.

• Communicates group needs to various departments within the property.

• Prompts handling of all inquiries within market and parameters.

• Creates written and verbal presentations effectively.

Ensuring Exceptional Customer Service

• Communicates all details of catering events to operating departments and customers.

• Manages the quality process in areas of customer service and employee satisfaction.

Director of Culinary – W hotel – Singapore

W hotel SIngapore

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W hotel SIngapore
W hotel SIngapore

Job Number 18003DU9
Job Category Food and Beverage & Culinary
Location W Singapore – Sentosa Cove, Singapore
Schedule Full-time
Relocation? No
Position Type Management
 
JOB SUMMARY
 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE
 
Education and Experience
 
• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
 
OR
 
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
 
CORE WORK ACTIVITIES
 
Leading Kitchen Operations for Property
 
• Leads kitchen management team.
 
• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand’s safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Food and Beverage Intern – Hilton area office – Singapore

Hilton Logo

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Hilton Logo
Job Summary
The internship is an official program providing practical experience for undergraduates or fresh graduates interested in gaining knowledge and experience in Brand Food & Beverage Development and restaurant conceptualisation.
 
This role is responsible for contributing and supporting the day to day operations of the Brand Food & Beverage (F&B) Development team. You will support both the Director and Senior Manager, Brand F&B Development to produce credible market research documents, F&B Briefs and presentations for projects throughout the Asia Pacific region.

What will I be doing?
 
As an Intern, Brand Food & Beverage Development – Asia Pacific, you will be responsible for performing the following tasks to the highest standards:
 
Prepare market studies for projects across the Asia Pacific (APAC) region
Assist in tracking project progress and updating of timeline sheet for on-going projects
Data entry for project tracker site
Coordinate and track the status of new and potential F&B project development across the APAC region
Run reports and generate charts for presentation needs
Build an image library

What are we looking for?

An Intern, Brand Food & Beverage Development – Asia Pacific working with Hilton is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

Currently studying or graduated from Business / Hospitality related disciplines.
Able to work under pressure with good time management skills.
Able to work well independently and be a team player too.
Creative, focused and attentive with a keen eye for detail.
Good written and verbal communication.
Organized and self-disciplined.
Proficient in Microsoft Office: Word, Excel, PowerPoint.

Maitre’D (F&B Service) – Marriott hotel – Singapore

Marriott hotel Singapore

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Marriott hotel Singapore
Marriott hotel Singapore

Job Number 180039BC
Job Category Food and Beverage & Culinary
Location JW Marriott Hotel Singapore South Beach, Singapore
Position Type Non-Management/Hourly
 
Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

Marriott Hotels, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.
 
JW Marriott is part of Marriott International’s luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.

Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process.

Senior Director – Marriott regional office – Singapore

marriott hotel logo

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marriott hotel logo
marriott hotel logo

Senior Director, Design Development Operations, Hotel Conversions
Job Number 1800392T
Location Singapore Regional Office, Singapore
 
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JOB SUMMARY

The Senior Director, Design Development Operations, Hotel Conversions is a new role established by the Continent to drive one of its top priorities: accelerating the pace of conversions and short-term openings. The key component of the role is visiting conversion candidates together with GDAP to conduct property inspections and prepare the Property Improvement Plan required for conversion to the Marriott brand under consideration. However, it is critical to emphasize that, unlike GDAP, the role of the Senior Director, Design Development Operations, Hotel Conversions is not to produce a brand-standard deviation checklist for these conversion candidates. Rather, the Senior Director, Design Development Operations, Hotel Conversions will use his/her experience, brand understanding, local competitive knowledge, reasonable discretion and business judgement to adapt a conversion mindset allowing him/her to make decisions, on the spot and during the inspection, regarding what aspects of the hotel can be accepted as is, and which areas need renovation or improvement and, if so, by when. Clear guidelines will be given to the Vice President, Conversions, regarding certain brand standards where on-the-spot decisions may not be appropriate and further dialogue is required including such areas as life-safety and systems among others.
 
Other related responsibilities include coordination where necessary between the regional operations teams and hotel owners for various items and issues related to takeover, rebranding, the PIP and the overall conversion process. Incentive plan will be tied to set goal linked to the number of projects signed during the year.

KEY RELATIONSHIPS
President & Managing Director, Asia Pacific
Executive Vice President, Hotel Development, Asia-Pacific
Chief Operating Officer, Asia Pacific (excluding Greater China)
Chief Operations Officer & Managing Director, Greater China
Senior Continent Head, Design & Project Management, Global Design, Asia Pacific
Senior Vice President, Hotel Development, Asia Pacific
Regional Vice President – Hotel Development
Senior Vice President, Development

CANDIDATE PROFILE

Education and Experience
10 years of experience in hotel operations either as a general manager, Excom level and/or in an above property position
Background in Food and Beverage, with in depth F&B concept experience, brand management & strategy exposure
Very familiar with MI’s various hotel brands and their respective positioning in the Asia-Pacific market.
Confidence and conviction to assess situations and make decisions on the spot and defend them if necessary later
Understanding of hotel renovation dynamics (time required, magnitude of costs involved, impact on guest satisfaction, etc.)
Understanding of the different mindsets involved in evaluating new-build and conversion projects, and the level of compromise that is
necessary, reasonable and inherent in the conversion process.
Understanding of hotel market dynamics
Good sense of urgency
Strong communication skills – verbal and written
Relationship building, e.g. owner relations
Business acumen and business analytics
Negotiation skills
Influencing skills – with both internal and external stakeholders

Business Development Manager – Tang Plaza Hotel – SG

Tang Plaza hotel Singapore

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Tang Plaza hotel Singapore
Tang Plaza hotel Singapore

Job Number 1800379R
Job Category Food and Beverage & Culinary
Location Singapore Marriott Tang Plaza Hotel, Singapore
Schedule Full-time
Relocation? No
Position Type Management
 
Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

Marriott Hotels, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.
 
JW Marriott is part of Marriott International’s luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.

JOB SUMMARY
Driving revenue for key festive and festival periods through Corporate Companies, Banks, Third Parties, E channels etc. Strengthen partnership with key clients through frequent networking events and sales calls. Develop new channels for all F&B outlets, and relationships with 3rd parties to in every way possible think of and create and increase revenue generating ideas for all of the Food and Beverage departments in the hotel. To analyze project sales, profit and loss statements and forecast.

JOB RESPONSIBILITIES
Identify, develop and manage Corporate Accounts to drive business to all F&B outlets.
Manage or increase current partnership with banks, third parties, Telco companies and Associations.
Communication to the hotel of new promotions and partnerships that are taking place
Building and fostering relationships with 3rd parties to ensure that new and creative revenue streams are created and that existing successful agreements are maintained.
Develop and maintain E-retailing channels.
Understands the fundamentals of assigned accounts and customer relations.
Develops a sales plan to generate business from identified markets/accounts which consistently drive business into the restaurant.
In cooperation with the DFB and the Restaurant Managers develops necessary activities to generate additional consistent restaurant business.
Continuously communicates the benefits of the hotel and F&B offerings to the customer.
Drives/manages cooperate, group and festive cooperate bulk purchases through improved customer loyalty by excellent account management.
Negotiating and liaising with suppliers, purchasers, branding companies and contractors to source for the most beneficial proposal for the hotel.
Responsible for sourcing new potential retail sites and provide detailed site analysis for the perusal of DFB for key festive periods.
Negotiates F&B offerings and closes the deals.
Responsible for implementation of marketing programs, collaterals and photo shoot with Marcom team.
Prospects new business through phone solicitation, outside sales calls, customer visits to the hotel, trade shows, sales blitzes, direct mail, newspaper/journal research and other customer interaction or research.Develops marketing intelligence: new product ideas, competition activities, new customer trends and performance.
Spends majority of time in face-to-face customer interaction outside of the hotel.
Sells the benefits of our F&B Restaurant and Festive Season Retail Offerings
To provide product and information trainings to all level associates before each project kick off.
Strives to meet measurable targets and goals, as assigned for individual and team.

EDUCATION & EXPERIENCE
A degree in a relevant business discipline preferred
At least 2 years management experience in similar capacity
Strong overall sales skills
Require knowledge of sales strategies and account profitability

Food & Beverage Director – Marriott Tang Plaza hotel – SG

Tang Plaza hotel Singapore

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Tang Plaza hotel Singapore
Tang Plaza hotel Singapore

Job Number 180037C7
Job Category Food and Beverage & Culinary
Location Singapore Marriott Tang Plaza Hotel, Singapore, Singapore VIEW ON MAP
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.
 
Marriott Hotels, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.
 
JW Marriott is part of Marriott International’s luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.

JOB SUMMARY

Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.

Skills and Knowledge

•Customer and Personal Service- Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

•Management of Financial Resources- Determining how money will be spent to get the work done, and accounting for these expenditures.

•Administration and Management -Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

•Applied Business Knowledge- Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.

•Management of Material Resources- Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

CORE WORK ACTIVITIES

Developing and Maintaining Food and Beverage/Culinary Goals

• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.

• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.

• Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.

• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.

• Establishes challenging, realistic and obtainable goals to guide operation and performance.

• Strives to improve service performance.

Developing and Maintaining Budgets

• Develops and manages Food and Beverage budget.

• Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.

• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.

• Focuses on maintaining profit margins without compromising guest or employee satisfaction.

Leading Food and Beverage/Culinary Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Serves as a role model to demonstrate appropriate behaviors.

• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.

• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.

• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).

• Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team.

• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.

• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

• Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.