F&B Assistant Operations Manager (Paul Pairet – French Restaurant)

RESORTS WORLD AT SENTOSA PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading venue in Singapore is seeking a Restaurant Manager to oversee daily operations, manage staff, and ensure guest satisfaction. The ideal candidate will possess strong leadership skills, extensive knowledge in F&B service standards, and a diploma in Hospitality Management. This role is pivotal for delivering high-quality dining experiences in a fine dining environment.

Qualifications

• Minimum 1 year of managerial experience in a 5-Star Hotel or Fine Dining Restaurant.
• Strong knowledge of food and beverage service standards.
• Familiar with drink recipes and possess excellent guest engagement techniques.

Responsibilities

• Oversee daily restaurant operations ensuring service quality.
• Supervise, coach, and train team members in fine dining standards.
• Manage wine program and deliver expert wine service.
• Ensure exceptional guest engagement and satisfaction.

Skills

Guest Engagement

Communication

Leadership

Food and Beverage Service Standards

Education

Diploma in Food & Beverage/Hospitality Management

Wine & Spirit Education Trust (WSET) certificate

Job description

Primary Responsibilities

• Operations Management: Oversee daily restaurant operations, ensuring consistent service quality, attention to guests, and a positive image, while controlling mise en place and setup standards, maintaining overall cleanliness and organization, and ensuring smooth service, bar, and back of house operations.
• Team Management: Supervise, coach, and train team members to deliver fine dining service standards, develop effective recommendation skills and upselling techniques, enforce staff motivation, professionalism, and punctuality, and ensure restaurant standards and culture are correctly applied.
• Wine Program Management: Provide expert wine service, including wine pairings recommendations, decanting, and contributing to wine list development.
• Guest Satisfaction: Deliver warm, professional guest engagement throughout the dining experience, respond to feedback, and follow up with action to ensure exceptional and memorable experiences.
• Administrative Support: Assist management with purchasing, reporting, back of house maintenance, schedule management, overtime control, recruitment, and staff training, while controlling daily guest bookings, back-office work, and ensuring opening and closing tours and daily reports.

Requirements

• Education: A Diploma in Food & Beverage/Hospitality Management is preferred. Wine & Spirit Education Trust (WSET) certificate is an advantage.
• Experience: A minimum of 1 year of experience at a managerial level is required, preferably in a 5-Star Hotel or Fine Dining Restaurant. Experience working with an international chef is desirable.
• Skills: The ideal candidate should have strong knowledge of food and beverage service standards, be familiar with drink recipes, and possess excellent guest engagement techniques, as well as strong communication and leadership skills.