6723 - Restaurant General Manager (Corporate & Private Dining) | F&B | $6,000 | New Bahru

The Supreme HR Advisory Pte. Ltd.; Singapore; On-site; SGD 61,000 - 73,000; Full time

Job summary

The Supreme HR Advisory Pte. Ltd. is seeking a Restaurant Operations General Manager to lead a luxury dining venue in Singapore.

The role starts in March next year and covers guest experience, reservations, VIP services and premium service standards. You will drive corporate dining and private events, oversee daily operations, front-of-house and kitchen coordination, and manage budgets, labour and cost controls while upholding wine, beverage and menu excellence.

Qualifications

• Minimum 5 years in hospitality, restaurant operations or luxury F&B management.
• 2–3 years in a senior management role.
• Experience in five-star hotels or luxury dining preferred.
• Strong understanding of luxury service standards and VIP management.
• Experience managing corporate dining and private events.
• Excellent wine knowledge and premium beverage service.
• Strong budgeting, labour management and cost control skills.

Responsibilities

• Deliver five-star hospitality and premium service; oversee guest journey and VIP arrangements.
• Develop corporate dining and private events; build partnerships and special dining experiences.
• Oversee daily restaurant operations, service standards, cleanliness and SOPs.
• Lead front-of-house team; manage scheduling, performance reviews and training.
• Ensure staff have knowledge of Italian cuisine, menu recommendations and wine service.
• Monitor sales, revenue, occupancy, labour costs and profitability; manage budgets.
• Support brand positioning, marketing and business development; analyse guest feedback and trends.

Skills

Hospitality ops

Luxury service

Guest relations

VIP management

Wine knowledge

Budgeting

Team leadership

Corporate dining

Menu recommendations

Job description

Restaurant Operations General Manager - Starting March Next Year

Working Days: Tuesday to Sunday

Working Hours: 44 hours per week, split shift (10am - 11pm, with a break from 3pm - 5pm)

No OT, 2 off day per week

Salary: $ 6,000

Working Location: New Bahru

Requirements

• Minimum 5 years of experience in hospitality, restaurant operations, or luxury food and beverage management
• With at least 2 - 3 years in a senior management role.
• Previous experience in a five-star hotel, luxury hospitality group or reputable fine-dining restaurant is strongly preferred.
• Strong understanding of luxury service standards, guest relations, VIP management and service recovery.
• Experience managing business lunches, corporate dining, private events, or high-value clientele is highly desirable.
• Excellent knowledge of wine, food-and-wine pairing and premium beverage service.
• Strong commercial understanding of restaurant financials, budgeting, labour management and cost control.
• Availability to work evenings, weekends and public holidays as required.

Responsibilities

1. 1. Hospitality & Guest Experience Deliver personalised, five-star hospitality and premium fine-dining service.
   Oversee the guest journey, reservations, VIP arrangements, guest feedback and service recovery.
   Build relationships with regular and corporate guests.
2. 2. Business Lunch & Corporate Dining Development Drive business lunch, dinner reservations, corporate bookings and repeat business.
   Develop corporate partnerships, private dining packages and special dining experiences.
   Collaborate with management and the kitchen team to enhance dining offerings.
3. 3. Restaurant Operations & Service Standards Oversee daily operations, service quality, restaurant readiness and guest flow.
   Establish and maintain SOPs, service standards, cleanliness and operational controls.
   Ensure smooth coordination between front-of-house and kitchen teams, and compliance with company policies and Singapore regulations.
4. 4. Team Leadership & Talent Development Recruit, train, lead and develop the front-of-house team.
   Manage staff scheduling, manpower planning, performance reviews and service training.
   Conduct briefings and maintain high standards of professionalism and teamwork.
5. 5. Food, Wine & Beverage Excellence Ensure staff have strong knowledge of Italian cuisine, menus, ingredients, allergens, wines and beverages.
   Oversee wine service, food pairing, menu recommendations and beverage sales.
   Maintain excellent dining and service standards.
6. 6. Financial Performance & Commercial Management Monitor sales, revenue, occupancy, average spending, labour costs and profitability.
   Prepare budgets, forecasts and performance reports.
   Control food costs, inventory, purchasing and wastage, and implement strategies to achieve business targets.
7. 7. Brand Positioning, Marketing & Business Development Support marketing, corporate partnerships, private events and brand development.
   Monitor guest feedback, online reviews and market trends.
   Maintain operational, financial, staffing and compliance records and report performance and improvement plans to Group Management.