Director of Food & Beverage (Hilton Singapore Orchard)

Exceptional Hospitality Starts with You
Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You’ll oversee all aspects of our food and beverage operations, from crafting innovative menus to ensuring impeccable service. As a Director of Food & Beverage, you’re not just providing strategic direction for all aspects of the hotel’s food and beverage operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
In addition, this role requires the following minimum qualifications:
Proven experience in a senior Food & Beverage leadership role.
Strong operational knowledge across restaurant, bar, banquet, and in-room dining services.
Excellent leadership, communication, and problem-solving skills.
Financial acumen with experience in budgeting and forecasting.
Creative mindset with a passion for innovation and guest engagement.
Bachelor’s degree or diploma in Hospitality, Food Service Management, or related field preferred.
Flexibility to work across shifts, weekends, and holidays.
Here’s what you’ll do during a typical day:
Talent Management
Provides the vision and direction to lead the team towards the company’s goals and outcomes.
Lead, train, and develop a high-performing team, ensuring efficient talent acquisition, onboarding, continuous in-department training and providing feedback and development opportunities.
Maintain a positive work culture, fostering teamwork, flexibility, and open communication.
Provides solutions and alternatives to operational challenges for the team.
Ensure adherence to hotel policies, safety procedures, and operational standards.
Effectively manage departmental operations, delegating tasks effectively and ensuring smooth service execution.
Handle guest complaints and conflicts with diplomacy, ensuring excellent customer service.
Product Innovation
Stay ahead of F&B trends, collaborating on menu changes and promotional events for both Front of the House and Heart of the House operations.
Implement creative solutions to enhance service quality and guest satisfaction.
Maintain technical knowledge in food and beverage operations, ensuring high standards.
Regularly review and improve service standards, addressing guest feedback proactively.
Work closely with other departments (ie. Engineering, Housekeeping, Front Office, etc) for seamless operations.
Revenue Maximizing
Identify and act on revenue maximizing opportunities, fostering a “everyone sells” culture.
Use key financial metrics to track performance, control costs, and maximize revenue.
Forecast revenue and expenses, analyzing variances to make informed business decisions.
Ensure compliance with cost-control measures without compromising service quality.
Optimize staffing levels and resource allocation to meet business demands efficiently.

Work arrangement
No