Assistant Restaurant Manager - Keyaki

Pan Pacific Singapore; Singapore; On-site; SGD 70,000 - 110,000; Full time

Job summary

Pan Pacific Singapore is seeking an experienced hospitality professional to lead the F&B outlet operations. You will oversee daily operations, staffing, service delivery, and hygiene standards while coaching and developing the team to ensure service excellence.

The role emphasizes driving guest satisfaction, managing budgets, and collaborating with culinary and operations teams to enhance menus and guest experiences in a luxury hotel setting.

Qualifications

• Strong leadership and people development skills.
• Excellent communication and stakeholder management abilities.
• Proven ability to oversee F&B operations with a focus on service quality.

Responsibilities

• Support the overall management and profitability of the outlet.
• Oversee daily operations, including staffing, service delivery, and hygiene standards.
• Lead, coach, and develop associates to ensure service excellence and operational consistency.
• Conduct daily briefings and departmental training programmes.
• Drive guest satisfaction through personalised service and effective handling of guest feedback.
• Support budget management, cost control, and outlet performance monitoring.
• Collaborate with culinary and operational teams to enhance menu offerings and guest experiences.
• Ensure compliance with hotel policies, brand standards, and food safety regulations.
• Assist in business development, marketing initiatives, and guest engagement activities.
• Foster a positive team culture focused on employee development and succession planning.

Skills

Leadership

People development

Stakeholder management

Communication

Operations management

Education

Diploma or Degree in Hospitality Management

Job description

Nestled between the bustling city and the vibrant Marina Bay, Pan Pacific Singapore presents spectacular views, modern business amenities and delightful dining experiences at our award-winning restaurants.

The hotel's strategic location at the gateway to the Central Business District provides easy access for business travellers, and at the same time offers a wide array of sightseeing, retail and entertainment options in the vicinity.

Indulge in the luxury of 790 rooms and suites, backed by modern technology, wireless Internet and sweeping panoramas of Marina Bay.

The hotel offers a superlative range of meeting facilities comprising 24 meeting rooms totaling 2,842 sqm (26,716 sqf) of meeting floor space, including spacious rooms with natural daylight, incorporating latest technology, supported by a dedicated team.

Discover the invigorating energy of one of Southeast Asia’s most dynamic cities from the indulgent comfort of Pan Pacific Singapore.

The Role

• Support the overall management and profitability of the outlet.
• Oversee daily operations, including staffing, service delivery, and hygiene standards.
• Lead, coach, and develop associates to ensure service excellence and operational consistency.
• Conduct daily briefings and departmental training programmes.
• Drive guest satisfaction through personalised service and effective handling of guest feedback.
• Support budget management, cost control, and outlet performance monitoring.
• Collaborate with culinary and operational teams to enhance menu offerings and guest experiences.
• Ensure compliance with hotel policies, brand standards, and food safety regulations.
• Assist in business development, marketing initiatives, and guest engagement activities.
• Foster a positive team culture focused on employee development and succession planning.

Talent Profile

• Diploma or Degree in Hospitality Management, Hotel Management, or a related discipline.
• Minimum 4 years of Food & Beverage operations experience, preferably in a luxury hotel or premium dining environment.
• At least 1 to 2 years of supervisory experience in restaurant operations.
• Strong leadership and people development skills with a passion for coaching and mentoring teams.
• Strong communication, interpersonal, and stakeholder management skills.
• Good operational and financial acumen with the ability to manage costs and productivity.
• Knowledge of food safety, hygiene, and sanitation standards.
• Highly organised, proactive, and able to perform effectively in a fast-paced environment.
• Willing to work shifts, weekends, and public holidays.
• Passionate about hospitality and committed to delivering exceptional guest experience