Restaurant Outlet Manager — Elevate Service & Operations

Pan Pacific Singapore; Singapore; On-site; SGD 70,000 - 110,000; Full time

Job summary

Pan Pacific Singapore is seeking an experienced hospitality professional to lead the F&B outlet operations. You will oversee daily operations, staffing, service delivery, and hygiene standards while coaching and developing the team to ensure service excellence.

The role emphasizes driving guest satisfaction, managing budgets, and collaborating with culinary and operations teams to enhance menus and guest experiences in a luxury hotel setting.

Qualifications

• Strong leadership and people development skills.
• Excellent communication and stakeholder management abilities.
• Proven ability to oversee F&B operations with a focus on service quality.

Responsibilities

• Support the overall management and profitability of the outlet.
• Oversee daily operations, including staffing, service delivery, and hygiene standards.
• Lead, coach, and develop associates to ensure service excellence and operational consistency.
• Conduct daily briefings and departmental training programmes.
• Drive guest satisfaction through personalised service and effective handling of guest feedback.
• Support budget management, cost control, and outlet performance monitoring.
• Collaborate with culinary and operational teams to enhance menu offerings and guest experiences.
• Ensure compliance with hotel policies, brand standards, and food safety regulations.
• Assist in business development, marketing initiatives, and guest engagement activities.
• Foster a positive team culture focused on employee development and succession planning.

Skills

Leadership

People development

Stakeholder management

Communication

Operations management

Education

Diploma or Degree in Hospitality Management

Job description

Pan Pacific Singapore is seeking an experienced hospitality professional to lead the F&B outlet operations. You will oversee daily operations, staffing, service delivery, and hygiene standards while coaching and developing the team to ensure service excellence.

The role emphasizes driving guest satisfaction, managing budgets, and collaborating with culinary and operations teams to enhance menus and guest experiences in a luxury hotel setting.