Director of Food & Beverage (Conrad Singapore Orchard)

As Director of Food & Beverage, you will provide strategic leadership across all dining operations, driving exceptional guest experiences while maximizing commercial performance. You will oversee all restaurants, bars, in-room dining, and banqueting operations, leading a talented team to deliver innovative dining concepts and world-class service. Lead and inspire the Food & Beverage leadership team across multiple restaurants, bars, and banquet operations. Drive revenue growth, profitability, and operational excellence across all F&B outlets. Shape innovative dining concepts and memorable guest experiences aligned with Conrad’s luxury positioning. Develop and execute F&B strategies including budgeting, forecasting, menu engineering, and promotions. Ensure the highest standards of food quality, beverage programs, and service delivery. Collaborate closely with culinary, sales, marketing, and events teams to create impactful dining and event experiences. Build a strong culture of team engagement, development, and succession planning. A Director of Food & Beverage serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. Minimum 7-8 years of progressive leadership experience in Food & Beverage, including senior leadership roles in luxury hotels or renowned restaurants. Proven experience managing complex multi-outlet operations in a 5-star hospitality environment. Strong financial acumen with experience managing large F&B revenue streams, cost controls, and profitability. Degree or diploma in Hospitality Management, Culinary Arts, or related field preferred. Leadership & Competencies. Strong leadership, team development, and coaching capabilities. Exceptional guest-centric mindset with a passion for luxury hospitality. Strategic thinker with the ability to balance operational execution and long-term growth. Strong commercial acumen and ability to drive revenue performance. Excellent interpersonal and communication skills. Operational Expertise. Deep knowledge of restaurant operations, bar management, banquet operations, and luxury service standards. Expertise in food cost control, beverage programs, menu engineering, and labour productivity management. Familiarity with hospitality systems, financial reporting tools, and operational technology. Motivated, proactive, and solution-oriented leader. Adaptable and able to perform effectively in a dynamic environment. High level of professionalism, integrity, and attention to detail. Ability to manage high-pressure situations while maintaining service excellence.