Founded in 2010 by Olivier Bendel, Deliciae Hospitality Management (DHM) opened its first restaurant, L’Entrecôte The Steak & Fries Bistro, on the quaint Duxton Hill in Singapore. L'Entrecôte is a Parisian concept first established in the 1950s, featuring the traditional entrecôte (a premium cut of beef rib) and frites. Drawing inspiration from this well-loved French culinary classic, Olivier meticulously created his version of the time-tested French favourite and served it at the now-iconic French bistro.
Passionate about presenting authentic European food experiences to the Singapore restaurant scene, the group inaugurated Sabio Tapas Bar in 2011, Singapore’s first-ever bar dedicated to serving authentic Spanish tapas. In 2012, DHM took over Italian fine-dining restaurant, Forlino. In the same year, the company developed another concept, &MADE Burger Bistro, and in 2017 opened Glasshouse by DHM, which housed multiple restaurant concepts - Ange Cafe, &MADE Burger Bistro, L’Entrecote The Steak & Fries Bistro and Sabio. In 2019, DHM opened Singapore’s first-ever and only restaurant dedicated to celebrated the French culinary icons of soufflés and casseroles - Soufflé!
DHM currently has 5 restaurants, all situated at iconic destinations across Singapore: L’Entrecôte The Steak & Fries Bistro at Duxton Hill and Customs House; Sabio by the Sea overlooking the sea at the picturesque Quayside Isle, Sentosa Cove; Soufflé in the quaint neighborhood of Duxton Hill; and Forlino at the iconic Marina Bay, in view of the Merlion and breathtaking Singapore skyline. The group also owns and operates Déliciae Catering Co., which offers private and bespoke catering experiences.
*Responsible for providing day-to-day restaurant operations, advice to a brigade of chefs, maintaining a committed and engaged team.
*A performance driven leadership approach; creates a culture of results within a high-pressured environment through inspirational leadership.
*Taking the initiative, responsibility, committed to achieving growth by creating a culture of innovation, adaptability and challenging the norm.
*Accountable for maintaining ordering and controlling food stocks within budget
*Accountable for innovative menu planning and monthly promotional menu planning.
*Implement and maintain food monitoring procedures to facilitate budgetary control and as well as for manpower cost against agreed budgets.
*To ensure that all menus are constantly updated, paying special attention to seasonal availability.
*Other responsibilities will be overseeing and training the junior members of the team, costings, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.
*To ensure that attendance registers are kept daily, and absenteeism is reported to the management without delay.
*To ensure that all invoices/documents are passed to management immediately for processing.
*To constantly update your knowledge and skills for the good of the establishment