Restaurant Manager

ATELIER BY THE BAY PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A premier dining establishment in Singapore is seeking a charismatic Restaurant Manager with 15–20 years of experience in premium dining. The role requires a strong leader capable of uplifting the service team, maintaining high hospitality standards while overseeing daily operations. The ideal candidate will have expertise in wine and beverage management and a proven track record in creating memorable guest experiences. This position offers a competitive salary and opportunities for growth within the expanding hospitality portfolio.

Benefits

Comprehensive Health Insurance

Performance incentives

Growth opportunities

Qualifications

• 15–20 years’ experience in premium/fine-dining or high-volume restaurants.
• Strong ability to uplift introverted teams and shape strong culture.
• Proficient in SOP creation and enforcement.

Responsibilities

• Inspire and motivate service team to deliver exceptional guest experiences.
• Oversee daily dining service while mastering restaurant operations.
• Manage wine lists and beverage cost control.

Skills

Leadership presence

Wine and whisky pairing

Communication skills

Service excellence

Event management

Education

Certifications in F&B Safety, Hygiene, WSET

Tools

Reservation & POS systems

Job description

Reports To: Founder & Director

Location: Atelier by the Bay, Singapore

About Atelier by the Bay

Atelier by the Bay is a destination-style dining concept known for its bold fusion cuisine, theatrical presentations, curated wine & spirits program, and premium events. We deliver an elevated, experiential dining journey — blending Asian and European influences. We seek a dynamic leader who will elevate both our service and our team culture to world‑class levels.

Role Summary

We are looking for a high‑energy, charismatic, extroverted Restaurant Manager with 15–20+ years of experience in premium, fusion, or fine‑casual dining. This individual must be able to galvanise our team, create an upbeat environment, and maintain the highest standards of hospitality while driving commercial performance.

The role requires deep technical knowledge across restaurant operations, wines, whisky, spirits, events service, and SOP governance — combined with the leadership maturity to earn immediate respect from the team and provide diligent, structured reporting to management.

Key Responsibilities

Leadership & Team Culture

• Inspire, energies, and motivate a quiet/introverted service team; build a culture of confidence, warmth, and proactive hospitality.
• Lead by example with charisma, professionalism, and a guest‑first mindset.
• Conduct daily briefings, motivation sessions, and continuous training.
• Recruit, train, mentor, and evaluate team members for service excellence.
• Uphold discipline, grooming standards, and performance expectations.

Restaurant Operations

• Oversee daily dining service for lunch, dinner, and events.
• Master all technical aspects of restaurant operations — FOH flow, seating, reservation management, turn time optimization, service sequences, escalation protocols.
• Implement and maintain all SOPs across service, hygiene, safety, table settings, guest handling, and complaint resolution.
• Coordinate seamlessly with kitchen, bar, events, and management teams.

Wine, Whisky & Beverage Expertise

• Provide wine pairing recommendations aligned with Atelier’s fusion menus.
• Understand varietals, terroirs, tasting notes, food‑pairing logic, and cellar management.
• Strong product knowledge of whisky, spirits, house‑special cocktails, and digestifs.
• Conduct staff training and engage guests with confidence and finesse.
• Manage wine lists, supplier relations, and beverage cost control.

Guest Experience & Hospitality

• Create memorable guest moments through intuitive service, engagement, and table presence.
• Resolve issues promptly with tact and professionalism.
• Build relationships with VIPs, regulars, partners, and event clients.
• Oversee special events, tasting menus, and private dining service.

Finance, Administrative & Reporting Duties

• Maintain daily sales summaries, operational checklists, and manpower rosters.
• Track inventory, wastage, breakage, beverage cost, and consumption.
• Provide timely, accurate weekly and monthly reports to the Director.
• Drive revenue through upselling, events, and menu pairing strategies.
• Ensure compliance with licensing, safety, hygiene, and audit standards.

Required Experience & Qualifications

• 15–20 years’ experience in premium/fine‑dining, fusion, or high‑volume restaurants.
• Strong leadership presence — fun, jovial, energetic, and naturally charismatic.
• Demonstrated ability to uplift introverted teams and shape strong culture.
• Certified in F&B Safety, Hygiene, WSET (preferred), Wine/Spirits certifications, and relevant operational credentials.
• Deep working knowledge of :
• F&B operations management,
• Wine and whisky pairing, Reservation & POS systems,
• SOP creation and enforcement
• Events and private dining operations
• Strong communication skills (English required; additional languages are a plus).
• High integrity, disciplined reporting habits, and respect for chain of command.

Personal Attributes

• Extroverted, charming, and confident — a natural people’s leader.
• High emotional intelligence; able to inspire even quiet/introverted teams.
• Hands‑on operator who leads from the floor.
• Detail‑oriented, structured, and data‑driven in reporting.
• Calm under pressure, solution‑oriented, and guest‑obsessed.
• Treats the restaurant as a personal mission, not just a job.

What We Offer

• Comprehensive Health Insurance
• Location: Changi Village
• Competitive salary package with performance incentives.
• Opportunity to lead a flagship destination restaurant concept.
• Creative freedom to influence service style and guest experience.
• A supportive, visionary founder and strong multi‑brand group ecosystem.
• Growth opportunities within Atelier by the Bay’s expanding hospitality portfolio.