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 outletsDevelop seasonal campaigns, culinary collaborations, and immersive experiences that drive awareness, loyalty, and profitabilityMaintain 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 offeringMonitor current and emerging hospitality trends to ensure Capella Singapore remains competitive and positioned as a market leaderOptimize menu engineering, pricing strategy, and outlet performance to maximize average check and outlet profitabilityFinance and Economy
Ensure departmental financial performance meets or exceeds budgeted profit targetsParticipate in monthly P&L reviews and financial reportingProvide timely and accurate performance forecasts on a daily, weekly, and monthly basis as requiredEnsure robust financial systems and controls are in place across departments to maximize revenue and control costsReview and analyze financial reports, ensuring accurate forecasting and implementing action plans to address any shortfallsConduct monthly profit and loss reviews with direct reports, identifying variances and developing corrective strategiesEnsure departmental costs, including labor and GOP%, remain aligned with revenue performance. Identify efficiency opportunities without compromising service qualityCultivate trusted relationships with suppliers and partners that reflect Capella's standards for quality and sustainabilityHuman Resources and Development
Provide inspirational leadership aligned with the Capella Pillars, fostering a culture of excellence, innovation, and careSupport direct reports in achieving performance goals based on Capella competenciesEnsure effective communication channels are in place, including regular departmental meetings and communication for non-attendeesConduct regular performance reviews, goal-setting, and feedback sessions with all direct reports. Ensure job chats and appraisals are consistently executed across departmentsPartner with Human Resources to ensure strong recruitment, onboarding, recognition, and retention strategies that support performance cultureWork with the Learning and Development team to ensure a structured training program is in place, covering induction, cross-training, and management developmentParticipate 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 leadersBe fully conversant with the Capella Singapore Employee Handbook, and ensure best practices and strong employee relations are maintained at all timesHealth and Safety
Ensure overall compliance with policies and proceduresUphold 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 operationsAct as a steward of sustainability by championing responsible sourcing, reducing food waste, and introducing low-impact operational practicesPartner with the Capella Curates and Wellness teams to support holistic wellbeing initiatives through nutrition-forward menu design and mindful consumptionEvaluate findings from the audits conducted in relation to the hygiene, waste management Standard Operating Procedures (SOPs), Workplace Safety and Health (WSH) policies and procedures etcContinuous improve on the processes and operational challenges flagged out by the audits by working with relevant parties to formulate necessary action plansTalent Profile :
Bachelor's degree in Hospitality, Business, or a related fieldAdvanced certifications in food & wine, wellness, or sustainability are advantageous.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.Proven expertise in managing multi-outlet operations, destination restaurants, and large-scale banqueting.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 advantageKnowledge of local Food regulation laws and licensing related mattersResponsible and independent individual who can perform with minimum supervisionStrong commercial acumen and analytical skills; able to align financial performance with brand integrity.Sophisticated understanding of luxury service, guest psychology, and cross-cultural hospitality