Restaurant Manager

CURLYS TRADING PTE. LTD.; Singapore; On-site; SGD 60,000 - 110,000; Full time

Job summary

CURLYS TRADING PTE. LTD. is launching a new Mediterranean dining concept in Dempsey and seeks a Restaurant Manager to lead front-of-house operations from pre-opening through steady-state service. You will shape guest experience, service standards, and team culture from day one.

Bring 3–5 years of restaurant management experience, with a track record in pre-opening or new concepts. You will lead a motivated team, manage costs, and ensure high guest satisfaction in a busy dining setting.

Qualifications

• 3–5 years of experience in restaurant management or assistant management.
• Pre-opening or new concept launch experience is a strong advantage.
• Strong leadership and people management skills.
• Excellent communication and guest-facing skills.
• Solid understanding of restaurant operations, including P&L, manpower planning, and inventory management.

Responsibilities

• Oversee daily restaurant operations and ensure smooth service across all shifts.
• Lead, train and develop front-of-house team including servers, hosts and bar staff.
• Manage rostering, manpower planning and staff performance to control labour costs.
• Coordinate with kitchen and bar for seamless front-to-back operations.
• Monitor costs and ensure compliance with safety and licensing regulations.
• Support pre-opening activities such as SOP development and staff training.

Skills

Leadership

People management

Guest-facing skills

Communication

Hospitality mindset

Job description

About the Role

We are opening an exciting new Mediterranean dining concept at Dempsey, and we're looking for an experienced Restaurant Manager to lead front-of-house operations from pre-opening through to steady-state service. This is a unique opportunity to be part of a brand-new concept from the ground up, shaping the guest experience, service standards, and team culture from day one.

Key Responsibilities

Oversee daily restaurant operations, ensuring smooth service, high guest satisfaction, and operational efficiency across all shifts. Lead, train, and develop the front-of-house team, including servers, hosts, and bar staff, to deliver consistent, elevated hospitality. Manage rostering, manpower planning, and staff performance to ensure adequate coverage while controlling labour costs. Work closely with the culinary and bar teams to ensure seamless coordination between kitchen and floor. Handle guest feedback and resolve service issues promptly and professionally. Monitor and manage costs, including inventory, wastage, and operating expenses, in line with budgeted targets. Support pre-opening activities such as SOP development, staff recruitment, training, and trial runs. Ensure full compliance with food safety, licensing, and workplace safety regulations. Drive initiatives to enhance guest experience, repeat visitation, and overall restaurant performance.

Requirements

At least 3 to 5 years of experience in a restaurant management or assistant management role, ideally within a full-service or fine-casual dining environment. Prior experience with a pre-opening or new concept launch is a strong advantage. Strong leadership and people management skills, with the ability to build and motivate a team. Excellent communication and guest-facing skills, with a genuine passion for hospitality. Sound understanding of restaurant operations, including P&L, manpower planning, and inventory management. Familiarity with Mediterranean or Western dining concepts is a plus, though not essential. Willingness to work evenings, weekends, and public holidays as required by the business.

What We Offer

The opportunity to be part of an exciting new concept from pre-opening. A supportive and collaborative team culture. Career growth opportunities within a growing group of dining concepts.