Restaurant & Bar Operations Manager

st. regis hotel singapore; Singapore; On-site; SGD 60,000 - 120,000; Full time

Job summary

St. Regis Singapore is seeking an experienced restaurant and room service leader to supervise daily restaurant operations, assist with menu planning, and uphold sanitation standards across outlets.

The role focuses on guest and employee satisfaction and financial performance. You will train staff, set goals, monitor service quality, ensure compliance with liquor laws, and manage day-to-day operations during peak periods.

Qualifications

• Education options reflect the hotel's typical Food & Beverage management pathway.
• Experience in food & beverage, culinary or related professional area required.
• Clear understanding of service standards and guest expectations.

Responsibilities

• Supervises and manages day-to-day restaurant operations and assists with menu planning.
• Maintains sanitation standards across restaurant, bar/lounge and room service areas.
• Leads and coaches team to achieve guest satisfaction and financial objectives.
• Ensures compliance with food handling, sanitation, and liquor laws.
• Provides leadership and training to staff to improve performance and service quality.
• Manages guest relations, handles complaints, and supports peak meal periods.

Skills

Leadership

Communication

Customer service

Staff training

Financial acumen

Problem solving

Team management

Food & beverage knowledge

Sanitation standards

Education

High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

Job description

St. Regis Singapore is seeking an experienced restaurant and room service leader to supervise daily restaurant operations, assist with menu planning, and uphold sanitation standards across outlets.

The role focuses on guest and employee satisfaction and financial performance. You will train staff, set goals, monitor service quality, ensure compliance with liquor laws, and manage day-to-day operations during peak periods.