Restaurant Manager - Artyzen Singapore Hotel

SHUN TAK REAL ESTATE (SINGAPORE) PTE. LTD.; Singapore; On-site; SGD 90,000 - 130,000; Full time

Job summary

Artyzen Singapore is seeking an experienced F&B leader to head the restaurant team, driving peak service and guest satisfaction in a luxury setting. You will oversee daily operations and uphold high standards of service, quality, and ambiance.

You will collaborate with Stewarding and Culinary teams, manage budgets and schedules, and ensure HACCP compliance to deliver memorable dining experiences for local and international guests.

Qualifications

• Minimum 5 years of managerial experience in the F&B and Hospitality industry.
• Knowledge of wine and cocktail service.
• Strong leadership and communication skills.
• Excellent organizational and time-management abilities.
• Financial acumen and budgeting experience.

Responsibilities

• Lead and coordinate restaurant team members to operate with peak efficiency and smooth service delivery.
• Support the development and execution of the restaurant’s concept to enhance brand identity and guest experience.
• Collaborate with Stewarding and Culinary teams to ensure seamless service and high quality.
• Apply knowledge in food handling, beverage storage, and preparation to maintain safety standards.
• Use hotel technology to optimize productivity and internal communication.
• Manage outlet and event operations per concept, décor, and policies.
• Analyze trends to advise on menu pricing for guest value and loyalty.
• Drive team performance to meet service standards and timings.
• Empower staff through service standards, guidance, and feedback.
• Own the guest journey in F&B and build rapport with guests.

Skills

Leadership

Team management

Guest service

Communication

Time management

Organizational skills

Wine service

Cocktail service

Scheduling

Budget management

POS systems

MS Office

Tools

Restaurant POS systems

MS Office

POS systems

Job description

Job Highlights

• Dynamic work environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named "Marie Villa" by the great-grandson of Singapore’s well‑known philanthropist, the late Mr Tan Tock Seng.

Responsibilities

• Lead and coordinate restaurant team members to operate with peak efficiency, ensuring smooth service delivery through effective communication and cooperation.
• Support the development and execution of the restaurant’s concept to enhance brand identity and guest experience.
• Collaborate closely with Stewarding and Culinary teams to ensure seamless service and memorable guest experiences.
• Apply comprehensive technical knowledge in food handling, beverage storage, and preparation to maintain quality and safety standards.
• Utilize available hotel and departmental technology to optimize productivity, enhance service delivery, and facilitate internal communication.
• Manage outlet and event operations in alignment with established concept statements, including décor, ambiance, and adherence to company policies and standards.
• Monitor and analyze competitive restaurant and hotel event trends to advise on menu pricing strategies that balance price and value, supporting guest loyalty.
• Drive team performance to serve guests within standard times by fostering clear communication and teamwork.
• Empower employees through defined service standards, guidance, and feedback to support guest satisfaction and improve team morale.
• Ensure the team is well-informed about regular and special guests to personalize service and create memorable experiences.
• Own the guest journey in the F&B department by applying the Art of Service principles.
• Build and maintain strong rapport with guests, including local visitors and in‑house guests, to enhance customer relationships.
• Manage guest complaints, requests, and inquiries promptly and effectively across all hotel products and services.
• Act as a hands‑on manager by being present during operations, especially during peak periods, to support and guide the team.
• Ensure the service team projects a warm, welcoming image while maintaining technical and cultural service standards.
• Collaborate with Procurement, Executive Chef, and others to purchase sustainable food and beverage products that align with growing consumer awareness.
• Work with Hygiene and Stewarding Managers to enforce safety and hygiene policies (HACCP), ensuring sanitary conditions in kitchens and equipment.
• Review and address guest and staff incident reports to maintain a safe and positive environment.
• Promote harmonious and efficient working relationships between the F&B team and other hotel departments.
• Engage regular and loyal customers through targeted promotions, creative programming, and special activities to enhance guest retention.
• Analyze feedback from F&B‑oriented review platforms to evaluate guest satisfaction and recommend improvements to the Director of Food and Beverage.
• Implement and drive departmental targets, work schedules, budgets, and policies to achieve operational goals.
• Assist in formulating the Annual Operating Budget by projecting outlet revenues, expenses, and equipment needs aligned with the Annual Business Plan.
• Maintain and monitor budgeted and forecasted revenues, payroll, and profit margins to ensure financial performance.
• Support outlet management in maximizing revenues and profits by providing tools and guidance for autonomous operation.
• Enforce strict adherence to outlet cashiering procedures and ensure accurate operation of the Point of Sale system.
• Conduct bi‑yearly and yearly inventories of operating equipment and supplies, and perform monthly par stock checks to maintain inventory accuracy.
• Approve all F&B requisitions to ensure timely and accurate procurement in compliance with company instructions.
• Undertake other ad‑hoc assignments and projects as required.

Qualifications

• Minimum 5 years of managerial experience in the F&B and Hospitality industry
• Knowledge of food and beverage service, including wine and cocktail service.
• Strong leadership skills, with the ability to motivate and train staff.
• Excellent communication and interpersonal skills.
• Strong organizational and time‑management skills.
• Ability to work well under pressure and in a fast‑paced environment.
• Strong attention to detail and ability to maintain high standards.
• Experience with scheduling and labor cost management.
• Proficient in computer skills, including MS Office and restaurant POS systems.
• Financial acumen and ability to manage budgets.
• Good command of written and spoken English.
• Passionate and enthusiastic with a positive ‘can‑do’ attitude.