Restaurant Manager

The Capitol Kempinski Hotel Singapore; Singapore; On-site; SGD 45,000 - 65,000; Full time

Job summary

A luxury hotel in Singapore seeks a Restaurant Manager to lead operations, enhance guest experiences, and maximize profits. This role involves supervising staff, developing strategies for revenue growth, and maintaining high service standards. Ideal candidates should have at least 5 years of experience in hospitality, strong interpersonal skills, and a good command of English. Experience in Michelin star restaurants is beneficial. The position offers a dynamic work environment with opportunities for professional growth.

Qualifications

• Minimum of 5 years of experience in the hotel or restaurant environment.
• Minimum 2 years in a similar position.
• Strong command of English.

Responsibilities

• Lead the outlet efficiently in cost and expenses.
• Supervise team members on shift and ensure adherence to standards.
• Develop strategies to drive restaurant revenue.

Skills

Interpersonal skills

Service orientation

Ability to work independently

Wine knowledge

Education

Bachelor Degree/Diploma in Food and Beverage/Hospitality Management

Diploma in Hospitality or F&B Service

Tools

Microsoft Office

Job description

SCOPE

Reporting to the Assistant Director of Food & Beverage/F&B Operations Manager, the Restaurant Manager is responsible to produce an outstanding guest experience, driving sales and maximizes profit within the outlet concept by managing a service team in cooperation with the culinary team. The incumbent provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards.

OVERALL OBJECTIVES

• Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Supervise the team members on shift. Ensuring that they are well groomed and properly attired to ensure strict adherence to Hotel's standards of quality service.
• Build close working relationship and effective communications with culinary team and other departments.
• Assist in preparation of the outlet’s budget and P&L.
• Develop and execute strategies to drive restaurant revenue, including promotions, special events, and guest loyalty initiatives.
• Efficiently manage all inquiries for events, private rooms, and restaurant buyouts, from initial contact and proposal creation to closing the sale, in order to maximize revenue.
• Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
• Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
• Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
• Ensure strict compliance with all relevant health, safety, and hygiene standards, including HACCP or equivalent local regulations.
• Lead the service and act as a role model to the team. Motivate the restaurant service team to deliver the highest level of performance and guest service as required by the department and the hotel.
• Develop and implement comprehensive training programs for all service staff covering menu knowledge, wine and beverage service, upselling techniques, and Kempinski's steps of service.
• Other ad-hoc duties assigned by direct Supervisor.

REQUIREMENTS

• Bachelor Degree/Diploma in Food and Beverage/Hospitality Management.
• Minimum of 5 years of experience in the hotel or free‑standing restaurant and bar environment, minimum 2 years in similar position.
• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English.
• Positive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Service oriented with an eye for details, passion and innovative for Food & Beverage.
• Builds strong rapport and coordinates actions together with Restaurant Chef In-Charge.
• Sense of urgency and able to priorities.
• Familiar with LQA and Forbes standards.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Strong working knowledge of Microsoft Office.
• Familiar with HACCP requirements.
• Knowledge of Health and Safety rules and procedures.

ADDITIONAL REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English.
• Minimum 2 years’ experience in a similar capacity.
• Diploma in Hospitality or F&B Service.
• Positive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Familiar with HACCP requirements.
• Knowledge of Health and Safety rules and procedures.
• Possess strong wine knowledge.
• Michelin star restaurant/ celebrity chef restaurant experience beneficial.