Restaurant Manager (Sophia) - The St. Regis Singapore

St. Regis Hotels & Resorts; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

St. Regis Hotels & Resorts in Singapore seeks an experienced Management-level professional to supervise daily restaurant operations, assist on the floor during peak periods, and drive menu planning while upholding sanitation standards.

The role focuses on guest satisfaction, staff development, and maximizing financial performance across food and beverage service areas. The candidate will train and mentor team members, maintain compliance with applicable laws, and foster a collaborative,

Qualifications

• Experience overseeing daily restaurant operations.
• Strong knowledge of sanitation standards and food handling.
• Ability to motivate and coach a diverse team to deliver exceptional guest service.

Responsibilities

• Supervises day-to-day restaurant operations and assists on the floor during peak meal periods.
• Maintains sanitation standards across restaurant, bar/lounge and room service areas.
• Reviews staffing levels to ensure guest service, operational needs and financial objectives are met.
• Leads and coaches the food and beverage team to meet goals and standards.
• Ensures compliance with food handling and sanitation standards and liquor laws.
• Provides leadership and creates a positive guest experience through proactive service.

Skills

Team leadership

Staff supervision

Restaurant operations

Sanitation standards

Menu planning

Guest service

Training and coaching

Education

High school diploma or GED

2-year degree in Hospitality or related field

Job description

Additional Information

Job Number26135826

Job CategoryFood and Beverage & Culinary

Location29 Tanglin Road, Singapore 247911, Singapore VIEW ON MAP

ScheduleFull Time

Located Remotely?N

Position Type Management

Job Summary

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.

CANDIDATE PROFILE

Education And Experience

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Leading Food and Beverage Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Ensures and maintains the productivity level of employees.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensures compliance with all applicable laws and regulations.
• Ensures compliance with food handling and sanitation standards.
• Ensures staff understands local, state and Federal liquor laws.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Establishes guidelines so employees understand expectations and parameters.
• Monitors alcohol beverage service in compliance with local laws.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Empowers employees to provide excellent customer service.
• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
• Handles guest problems and complaints.
• Meets with guests