"You are only as good as your last service, which instills in me a constant drive for improvement to make it even better the next time. "
Moritz Kam is the new Director of Food and Beverage at Andaz Singapore. He brings a wealth of knowledge and strategic insight to the table, having successfully steered F&B operations in leading hospitality establishments in major cities in Asia.
- What do you do at the Andaz Singapore?
As the Director of Food & Beverage a.k.a Director of Host & Toast, I oversee all food and beverage related operations. At the same time I provide strategic direction for growth, both internal and external.
- Tell us about your journey, how did it all start?
My journey began at age 13, from cooking at home to taking vocational education to becoming a chef during apprenticeship at Hilton Hotel Mainz am Rhein, Germany.
I found keen interest in hospitality. In 2009 I enrolled in Glion Institute of Higher Education Switzerland with double major in Hospitality Management and Business Administration.
An internship opportunity in 2010 brought me to Park Hyatt Beijing. After graduating in 2012 I rejoined Hyatt as F&B Corporate Leadership Trainee for Hyatt in Asia Pacific. Subsequently I was assigned to many flagship properties. I was fortunate to experience all different F&B scenes in diverse markets of culturally rich cities: Grand Hyatt Dalian, Park Hyatt Tokyo, Hyatt Regency Seragaki Okinawa, Grand Hyatt Singapore as well as Grand Hyatt Tokyo before joining our very first Andaz Hotel in Southeast Asia here in our red dot Singapore.
- What are some of the challenges or trends that you face in the food and beverage industry?
Seeking the right talent is a universal challenge across markets. Many operators struggle with attracting qualified applicants for successful hiring. As a leader, I believe in sowing the seeds for a lasting legacy by nurturing newcomers in our industry. Investing time with them is an investment in the future.
It’s crucial to address the misconceptions held by younger generations about the food and beverage industry, particularly regarding working hours and work-life balance. Spending time with them and providing an experience that dispels these misconceptions is essential in adapting to the changing times in our industry.
- Describe a time when you successfully implemented a new process or system within the food and beverage department.
In my past various roles, I’ve encountered numerous processes and systems, but I’ve consistently found teamwork-integrated ones to be the most rewarding. As a leader, shaping the future of young talent and creating a lasting impact on performance is fulfilling.
Our current Hyatt initiative emphasizes agility, focusing on outcomes and breaking down traditional hotel silos. My team learns how to adapt swiftly, fostering communication and influencing outcomes while ensuring accountability across collaborating departments.
Our primary focus is guest experience management, and it’s inspiring to see skilled talent from both the heart of house and the front of house collaborating for internal process improvement and an enhanced guest experience. The discussions alone around this topic signify success, driving awareness and fostering greater care.
5. What steps do you take to minimize waste and promote sustainability in your operations?
I lead the World of Care committee’s Care For Our Planet branch. Recently, we visited the Semakau landfill in Singapore for an educational trip to understand how waste can be transformed into positive use.  Â
On hotel operation level we prioritize using recyclable and natural materials in guest supplies to reduce the impact on waste.
On a food and beverage operation level we focus on food waste management practices with Lumitics and food waste digestors.
6. What role does employee engagement play in the success of your food and beverage operations?
The service profit chain, established in the 90s, highlighted the crucial role of employee engagement in the success of service providers, especially in the food and beverage sector. At Andaz Singapore, prioritising the wellbeing and motivation of our associates is central to our operations. Through surveys, check-in conversations, individual development plans, and team-building activities, we ensure our employees are engaged and motivated, positively impacting daily guest experiences. Recognizing the evolving demands, we now focus on factors like mental well-being and work-life balance to enhance engagement, exploring new avenues to make a difference in our associates’ lives.
7. How do you stay informed about industry trends and developments in order to make informed decisions as a Director
Digital newspapers, hospitality & lifestyle magazines, social media as well as key events in the industry. Networking and conversations with peers are also important in our highly competitive industry.Â
8. Which food and beverage items on your menu do you like the most?Â
I absolutely love our Superfood Salad Buffet in the Icehaus section at Alley on 25 during lunch. It is vibrant in colour, fresh in quality and my nutritious climax on a daily basis. We see it enjoys a great popularity and we receive beautiful comments, especially for its quality and great value for money. I wish to extend big credits to our chefs’ brigade led by Executive Chef Martin Satow. With a great sense of rotation, they never fail to surprise me.
9. What do you think is the most important factor in creating a great dining experience?
Guest service. Even if the food was not up to par, excellent service can evoke emotions and foster human relationships that go beyond any product quality.Â
10. What are your interests outside of work?
My wife and I recently moved to Singapore and we instantly fell in love with the nature here. With it comes the precious opportunities for outdoor activities and we do our weekly bicycle and hiking trips.Â
Apart from the muse of food & beverages with explorative restaurant as well as hawker center visits, I am very passionate about music and playing the guitar. In fact, I do have a small collection of 10 guitars and three amplifiers – of course with the blessing of my yet biggest fan – my beloved wife.
11. What advice would you give to youngsters joining the field?
Everyday give it your best to all people you interact with. One of my great mentors taught me, you are only as good as your last service, which instills in me a constant drive for improvement to make it even better the next time.Â
Our industry is beautiful and has many different facets to experience, enjoy every part of the experience and seize the moment for as long as you can.
Call or book online
665°F Restaurant on Level 38
+65 6408 1255
