6723 - Restaurant General Manager - Italian Fine Dining - $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 in Singapore to lead luxury dining experiences at high-end venues.

You will oversee guest journeys, reservations, VIP arrangements and service recovery while ensuring five-star standards across the dining rooms and events. The role requires 5+ years in hospitality with 2–3 years in senior management, strong knowledge of wine and premium beverages, and a solid grasp of budgeting, staff development and restaurant

Qualifications

• Minimum 5 years in hospitality, restaurant operations, or luxury F&B management.
• At least 2–3 years in a senior management role.
• 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.
• 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

• Hospitality & Guest Experience: Deliver 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.
• Business Lunch & Corporate Dining: Drive business lunch, dinner reservations, corporate bookings and repeat business. Develop corporate partnerships, private dining packages and special dining experiences. Collaborate with management and kitchen team to enhance offerings.
• 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 policies and Singapore regulations.
• Team Leadership & Talent Development: Recruit, train, lead and develop front-of-house team. Manage staff scheduling, manpower planning, performance reviews and service training. Conduct briefings and maintain high standards of professionalism and teamwork.
• Food, Wine & Beverage Excellence: Ensure staff knowledge of Italian cuisine, menus, ingredients, allergens, wines and beverages. Oversee wine service, food pairing, menu recommendations and beverage sales.
• 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 targets.
• Brand Positioning, Marketing & Business Development: Support marketing, corporate partnerships, private events and brand development. Monitor guest feedback, online reviews and market trends. Maintain records and report performance to Group Management.

Skills

Hospitality management

Senior leadership

Guest relations

Wine knowledge

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.