Restaurant Manager – Sophia

About the role

The Restaurant Manager will oversee the day‑to‑day operations of the restaurant, bar/lounge and room‑service areas at The St. Regis Singapore. Reporting to senior F&B leadership, the role ensures high standards of service, sanitation and financial performance while delivering exceptional guest experiences.

Key responsibilities

• Supervise and coach restaurant, bar and room‑service staff, stepping in to perform duties during peak periods.
• Maintain service and sanitation standards in all food‑and‑beverage outlets.
• Monitor staffing levels to meet guest service, operational and financial targets.
• Assist with menu planning and ensure compliance with food‑handling, liquor and health regulations.
• Drive continuous improvement in guest and employee satisfaction.
• Develop and implement training programmes to achieve departmental goals.
• Track financial performance, control costs and support revenue‑maximising initiatives.

Required profile

• High school diploma or GED with at least 4 years of relevant F&B experience, or a 2‑year degree in Food Service Management, Hospitality or Business Administration with 2 years of experience.
• Proven ability to lead and develop a diverse team in a high‑volume hospitality environment.
• Strong understanding of sanitation standards, liquor laws and food safety regulations.
• Excellent interpersonal and communication skills.

Required skills

What we offer

• Competitive salary package.
• Opportunities for professional growth within a luxury hotel brand.
• Dynamic, multicultural work environment.