Restaurant Manager (Local Candidates Only)

Kempinski Hotels; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A luxury hotel chain in Singapore seeks an experienced Restaurant Manager to enhance guest experiences and drive profitability. The ideal candidate will have over 5 years in hospitality, excellent interpersonal skills, and be well-versed in food and beverage standards. Responsibilities include managing costs, supervising staff, and ensuring high service quality. This is a permanent full-time role offering a dynamic work environment.

Qualifications

• Minimum of 5 years experience in hospitality, at least 2 years in a managerial role.
• Good command of English.
• Ability to work under pressure and find solutions.

Responsibilities

• Lead the outlet efficiently managing costs and maximizing profit.
• Supervise team members and ensure adherence to service standards.
• Conduct inventory and assist in budget preparation.

Skills

Interpersonal skills

Team player

Attention to detail

Service oriented

Education

Bachelor Degree/Diploma in Food and Beverage/Hospitality Management

Tools

Microsoft Office

Job description

Restaurant Manager (Local Candidates Only)

Department: Food & Beverage

Employment Type: Permanent - Full Time

Location: Singapore - Singapore

Description

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.
• 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.
• Follow food and beverage safety and hygiene policies and procedures.
• Lead the service and act as a role model to the team.
• Ensure a flawless service to the highest standards and as required by the department and the hotel.
• Other ad-hoc duties

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 prioritize.
• 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