Restaurant Manager – Luxury Hotel

About the role

We are seeking a dynamic Restaurant Manager to lead the day‑to‑day operations of our restaurant, bar/lounge and room‑service outlets at The St. Regis Singapore. The role combines operational oversight, team leadership and a focus on delivering exceptional guest experiences in a luxury hotel environment.

Key responsibilities

• Supervise and manage all restaurant, bar and room‑service activities, ensuring service and sanitation standards are consistently met.
• Plan and coordinate menus in collaboration with culinary teams, while monitoring food costs and financial performance.
• Review staffing levels, schedule employees and step in to perform duties during peak periods or staff absences.
• Coach, mentor and develop team members, establishing clear expectations and performance goals.
• Ensure compliance with all food‑handling, hygiene and liquor regulations, and uphold hotel policies and procedures.
• Drive continuous improvement in guest satisfaction and employee engagement.

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, Hotel & Restaurant Management, Business Administration, etc., with a minimum of 2 years experience.
• Proven ability to lead a diverse team in a fast‑paced, luxury hospitality setting.
• Strong understanding of operational, financial and compliance aspects of food and beverage service.

Required skills

• Knowledge of restaurant and bar operations, including service standards and sanitation protocols.
• Familiarity with local liquor laws and food safety regulations.
• Ability to analyse financial reports and manage budgets.