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

RESORTS WORLD AT SENTOSA PTE. LTD.; Singapore; On-site; SGD 50,000 - 80,000; Full time

Job summary

A leading company in the hospitality industry is seeking an experienced Restaurant Manager to oversee operations at its prestigious dining establishment. The ideal candidate will have a strong background in fine dining, particularly French cuisine, with proven leadership skills and the ability to drive team performance. This role involves ensuring service excellence, managing financial targets, and developing team members through effective training programs. If you are passionate about delivering exceptional guest experiences and possess the necessary qualifications, we invite you to apply.

Qualifications

• At least 3 years of managerial experience, preferably in 5-star hotel or fine dining.
• Fine dining experience with French cuisine at Michelin Star or Forbes standards preferred.
• Proven experience with restaurant openings and operational setup is a plus.

Responsibilities

• Direct and implement service and management philosophy to ensure high standards.
• Develop business and financial plans to generate revenue and identify opportunities.
• Oversee daily restaurant operations and maintain cleanliness and staff scheduling.

Skills

Leadership

Communication

Interpersonal Skills

Creativity

Organization

Advanced Beverage Knowledge

Education

Diploma in Food & Beverage/Hospitality management

WSET Level 4 Diploma in Wines or Sommelier certification

Tools

POS systems

Reservations systems

Microsoft Office

Job description

Primary Responsibilities

• Leadership & Philosophy: Direct and implement a service and management philosophy to guide team members, ensuring restaurant operations align with high standards and culture.
• Service Excellence: Develop and maintain F&B service processes and standards that create memorable guest experiences, ensuring consistent operations, high service quality, and attention to detail, while upholding the service standards.
• Business Strategy & Revenue Growth: Develop business and financial plans to generate revenue, stay aware of market trends and competitors, and identify new business opportunities.
• Team Development & Training: Ensure team members fulfill training needs, meet service standards, and drive team growth, while enforcing staff motivation, professionalism, and punctuality.
• Wine Service & Beverage Management: Provide expert wine service, including wine pairings recommendations and decanting, and drive wine list development, while controlling beverage cost, inventories, and breakage.
• Operational Control: Oversee daily restaurant operations, including mise en place, setup standards, cleanliness, and maintenance, while controlling guest bookings, back office work, and staff scheduling.
• Financial Management: Review overall restaurant performance, check monthly P&L reports, and strive to achieve financial targets, while working on budget and promotion plans.

Requirements

• Experience:At least 3 years of experience in a managerial role, preferably in a 5-star hotel or fine dining restaurant. Fine dining experience, preferably with French cuisine at Michelin Star or Forbes standards. Proven experience with restaurant openings and operational setup is a plus.
• Education/Certificates: Diploma in Food & Beverage/Hospitality management and WSET Level 4 Diploma in Wines or Sommelier certification (or equivalent).
• Skills: Strong leadership, excellent communication and interpersonal skills, well-organized, creative, and proficient in computer systems, reservations systems, POS systems, and Microsoft Office, with advanced knowledge of beverages.