Fine Dining Service Manager

WGT EHR Pte Ltd; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A premium dining establishment in Singapore is seeking an experienced Fine Dining Service Manager to ensure an exceptional guest experience. This role involves managing front-of-house operations, leading and training service staff, and collaborating closely with culinary teams. The ideal candidate will have at least 5 years' experience in upscale dining, preferably with knowledge of Japanese cuisine. Strong customer service skills and familiarity with reservation and POS systems are essential.

Qualifications

• Minimum 5 years of supervisory experience in an upscale or fine dining environment.
• Experience with Japanese or omakase-style cuisine is highly desirable.
• Track record of managing premium guest experiences.

Responsibilities

• Oversee guest interactions from reservations to post-dining follow-ups.
• Supervise FOH activities and conduct pre-shift briefings.
• Recruit, train, and mentor service staff.

Skills

Guest service orientation

Team leadership

Problem-solving

Attention to detail

Knowledge of fine dining service

Education

Diploma or Bachelor's degree in Hospitality Management or related field

Tools

Reservation systems (e.g., SevenRooms, Tock, Chope, Resy)

POS software

Job description

Summary :

The Fine Dining Service Manager is responsible for ensuring an exceptional guest experience aligned with the restaurants premium concept. This role involves managing front-of-house operations, training and mentoring the service team, and collaborating closely with the culinary and management teams to maintain the highest standards of hospitality, ambiance, and brand integrity.

Key Responsibilities :

1. Guest Experience & Hospitality

• Oversee all aspects of guest interactions, from reservations to post-dining follow-ups, anticipate guest needs, accommodate special requests, and handle any feedback or complaints with grace and professionalism.

2. Service Operations & Quality Control

• Supervise FOH activities and conduct regular pre-shift briefings to align the team on daily menus, special ingredients, and guest preferences.

3. Team Leadership & Training

• Recruit, train, and mentor service staff, provide ongoing performance feedback, coaching, and skill development, encouraging a positive, collaborative work environment that values respect, teamwork, and ongoing learning.

4. SOP Compliance & Continuous Improvement

• Uphold and enforce all SOPs related to fine dining service, cleanliness, and safety, ensuring full compliance with local regulations.
• Identify areas for operational improvements and work with management to implement enhancements or new policies.

5. Brand & Image Management

• Act as a key brand ambassador, cultivating strong relationships with customers, media guests, and industry partners.
• Represent the brand at industry events, tastings, or other networking opportunities as needed.

6. Reporting & Collaboration

• Provide regular reports to upper management on service metrics, guest feedback, and staff performance.
• Collaborate with the Head Chef and Board of Directors on menu updates, special events, and marketing initiatives.
• Contribute to planning exclusive chefs table experiences, private dining functions, or themed tastings.

Quali fi cations & Skills :

• Diploma or Bachelors degree in Hospitality Management, Culinary Arts, or a related field (preferred but not mandatory with equivalent experience).
• Minimum 5 years of supervisory experience in an upscale or fine dining environment, with a focus on Japanese or omakase-style cuisine highly desirable.
• Demonstrated track record of managing premium guest experiences and leading FOH service teams.
• Proficiency with reservation systems (e.g., SevenRooms, Tock, Chope, Resy) and POS software.
• Knowledge of Japanese ingredients, sake, and wine pairing fundamentals.
• Strong customer service orientation with attention to detail and a passion for creating memorable dining experiences.
• Ability to remain composed under pressure, effectively resolving guest concerns or operational issues.
• Adaptability to evolving menu offerings, seasonal ingredients, and market trends.