Restaurant Manager (Modern European)

Ingleside Pte Ltd; Singapore; On-site; SGD 50,000 - 67,000; Full time

Benefits offered by this job

5 day work week

Paid annual leave

Medical and dental benefits

Training opportunities

Job summary

Ingleside Pte Ltd in Singapore's Tanjong Pagar is seeking a Restaurant Manager to lead day-to-day operations of a premium European dining concept. You will oversee front-of-house, guest hosting, wine service, reservations, and staff training to deliver exceptional experiences.

Applicants should have 2–4 years in restaurant leadership, strong wine knowledge, and the ability to drive premium service, upsell thoughtfully, and uphold brand standards in a busy dining room.

Qualifications

• Minimum 2–4 years experience in restaurant management or equivalent leadership role.
• Strong wine knowledge and guest hosting experience.
• Experience with premium dining service standards and upselling.

Responsibilities

• Lead front-of-house operations and service flow.
• Train and coach FOH team; monitor performance and standards.
• Provide wine recommendations and manage wine service.
• Rserve reservations and guest management; upsell premium items.
• Ensure compliance with hygiene, safety, and SOPs.

Skills

Leadership

Wine knowledge

Guest service

Communication

Upselling

Calm under pressure

Shift work

Job description

Company: Ingleside
Location: Tanjong Pagar
Job Type: Full-time
Salary: $4,500 – $6,000 SGD / month (commensurate with experience)

About Us

Ingleside is an upscale modern European dining destination in Singapore, built around craft and authenticity. Our menu is defined by woodfire cooking, in-house dry-ageing, and fermentation-driven flavours—with a service culture that matches the quality of the food.

We’re looking for a Restaurant Manager who is hands‑on, service‑driven, and confident with wine knowledge/service and guest hosting. If you love premium hospitality, can lead a floor with calm authority, and enjoy talking wine and food with guests, we’d love to hear from you.

Role Overview

As the Restaurant Manager, you will lead day‑to‑day restaurant operations to ensure a consistently exceptional experience—from reservation to service flow to guest follow‑up. You will work closely with the kitchen and bar to maintain standards, improve performance, and protect our brand reputation for craft and quality.

This is a leadership role with real ownership: you’ll train the team, manage service outcomes, and ensure every service reflects our modern European identity.

Key Responsibilities

Floor Management & Service Excellence

• Oversee front‑of‑house operations daily (opening, service, and closing routines)
• Ensure smooth service flow: pacing, timing, sequencing, and table management
• Lead pre‑service briefings (targets, daily notes, staffing plan, special menus)
• Maintain a high standard of guest experience (warm welcome, attentive service, timely communication)
• Handle guest concerns professionally using service recovery best practices
• Uphold cleanliness, grooming, and hospitality standards at all times

Team Leadership & Training

• Coach and supervise FOH team (servers, hosts, floor staff)
• Conduct training for product knowledge: menu, sauces, fermentation/dry‑ageing concepts, wine & pairing principles
• Set and maintain performance standards (service etiquette, upselling without pressure, teamwork)
• Plan staffing needs and support scheduling coordination
• Encourage a positive culture and consistent execution on shift

Wine Knowledge & Premium Service

• Provide wine recommendations tailored to guests’ preferences and menu choices
• Drive wine pairing sales by communicating confidently and accurately
• Support wine service standards: proper glassware, service temperature awareness, and table etiquette
• Coordinate with bar team on wine availability and service readiness
• Assist with wine list updates/knowledge refresh as needed

Reservations, Guest Management & Upselling

• Manage reservations workflow and ensure booking accuracy
• Ensure VIPs or special occasions are handled with discretion and care
• Monitor guest feedback trends and help improve customer satisfaction
• Support premium upselling (wine, course recommendations, tasting/feature items) in line with brand tone

Operational & Business Support

• Monitor daily operations for issues: staffing gaps, service timing, inventory readiness
• Support inventory control and inform procurement needs where required
• Assist with compliance requirements (e.g., hygiene & safety standards, SOP adherence)
• Maintain accurate daily reports as required by management (performance, incidents, notes)

Requirements

Experience

• Minimum 2–4 years experience in restaurant management / assistant manager / senior supervisor role (preferably fine dining or upscale casual)
• Demonstrated ability to lead a team during peak periods

Wine & Service

• Strong wine knowledge is required
• Ability to recommend wines and guide pairings confidently
• Experience with premium dining service standards and guest hosting
• WSET qualifications a plus

Skills & Attributes

• Calm under pressure and able to execute with precision during service peaks
• Strong communication skills and leadership presence
• Customer‑focused mindset with a service‑first attitude
• Comfortable with shift work (evenings, weekends, public holidays when applicable)
• Interest in or familiarity with fermentation, dry‑ageing, and/or woodfire cuisine is a plus

Preferred (Nice to Have)

• Experience working with European menus
• Knowledge of wines or curated wine lists
• Prior experience in restaurants with woodfire/dry‑ageing/fermentation concepts
• Experience training staff on wine & menu storytelling

What You’ll Get

• Salary: $4,500 – $6,000 SGD / month
• 5 day work week
• Paid annual leave
• Medical and dental benefits
• Opportunity to lead a team in a modern European concept with real craft and technique
• Working environment that values product knowledge, service standards, and continuous improvement
• Structured training and growth opportunities