Management Executive

NUVE CITY PTE. LTD.; Singapore; On-site; SGD 40,000 - 55,000; Full time

Job summary

A leading hospitality company in Singapore is looking for a Management Executive – Hotel Restaurant to oversee the daily operations of a hotel restaurant. This role supports the F&B Manager in ensuring excellent guest experiences, high service standards, and efficient operations. Candidates should have a relevant degree, plus 2-4 years of experience in F&B operations. Strong communication and leadership skills are essential. This is an excellent opportunity to develop in a dynamic environment.

Qualifications

• Bachelor's degree or diploma in Hotel / Restaurant Management or related field.
• 2–4 years of experience in F&B or restaurant operations, preferably in a hotel.
• Strong understanding of food & beverage operations and guest relations.

Responsibilities

• Assist in managing daily restaurant operations and supervise staff.
• Greet and interact with guests, handling complaints professionally.
• Assist with daily sales reports, cost control, and KPI tracking.
• Coordinate scheduling and training for restaurant team members.

Skills

Service standards understanding

Guest relations

Communication skills

Leadership skills

Interpersonal skills

Education

Bachelor’s degree or diploma in Hotel / Restaurant Management

Tools

MS Office

POS systems

Job description

Job Description & Requirements

Job Summary:

The Management Executive – Hotel Restaurant supports the F&B Manager or Restaurant Manager in overseeing the daily operations of the hotel’s restaurant. The role ensures high service standards, efficient operations, cost control, and excellent guest experiences. This position bridges front-line staff and management, assisting in planning, training, quality control, and performance analysis to achieve departmental goals.

Key Responsibilities:

1. Restaurant Operations

• Assist in managing daily restaurant operations, including service flow, reservations, and table management.
• Ensure smooth coordination between kitchen, service, and other hotel departments.
• Supervise staff during service to maintain high levels of guestsatisfaction and operational efficiency.
• Monitor cleanliness, hygiene, and compliance with hotel and local regulations.

2. Guest Service & Experience

• Greet and interact with guests, ensuring their dining experience meets brand standards.
• Handle guest complaints and feedback promptly and professionally.
• Support implementation of guest engagement programs and loyalty initiatives.

3. Financial & Administrative Support

• Assist with daily sales reports, cost control, and inventory management.
• Support in menu engineering, pricing, and performance analysis.
• Help prepare budgets, forecasts, and management reports.
• Track KPIs such as revenue, average check, and guest satisfaction scores.

4. Staff Management & Training

• Coordinate scheduling, attendance, and performance tracking of restaurant team members.
• Assist in staff training and development programs to maintain service quality.
• Promote teamwork, motivation, and adherence to service standards.

Qualifications & Requirements:

• Bachelor’s degree or diploma in Hotel / Restaurant Management, Hospitality, or related field.
• 2–4 years of experience in F&B or restaurant operations, preferably in a hotel environment.
• Strong understanding of service standards, food & beverage operations, and guest relations.
• Excellent communication, leadership, and interpersonal skills.
• Proficiency in MS Office and POS systems; knowledge of hotel software is an advantage.