We are seeking an experienced and passionate Restaurant Manager to lead front-of-house operations, deliver exceptional guest experiences, and uphold the restaurant's high standards in a fast-paced, upscale dining environment.
Responsibilities
Operations and Service Excellence
- Oversee daily restaurant operations (lunch and dinner service), ensuring smooth and efficient service execution
- Lead and manage FOH team to deliver refined, high-energy dining experiences aligned with Revolver's brand
- Maintain strong floor presence during service, anticipating guest needs and resolving issues promptly
- Ensure adherence to service standards for tasting menus, à la carte offerings, and beverage programs
- Coordinate closely with the kitchen team to ensure seamless service flow in an open-kitchen environment
Guest Experience and Relationship Management
- Act as the primary point of contact for guests, including VIPs and repeat clientele
- Deliver personalised, memorable service in line with premium dining expectations
- Handle guest feedback, complaints, and recovery with professionalism and empathy
- Drive reservations management, table optimization, and guest satisfaction scores
Team Leadership & Development
- Train, and mentor FOH staff (captains, servers, hosts, bartenders)
- Foster a positive, high-performance team culture aligned with hospitality excellence
- Conduct regular training on menu knowledge, service standards, and upselling techniques
- Schedule manpower effectively
Financial and Commercial Performance
- Manage revenue targets, cost control, and profitability (labour, beverage cost, wastage)
- Monitor daily sales, average check, and covers to optimize performance
- Drive upselling of tasting menus, wine pairings, and premium offerings
- Collaborate with management on promotions, events, and private dining opportunities
Compliance and Administration
- Ensure compliance with Singapore food safety, hygiene, and licensing requirements
- Maintain cleanliness, safety, and operational readiness of the restaurant
- Manage inventory, POS systems, reporting, and cash handling procedures
Requirements
- Minimum 5 years of restaurant management experience in upscale or fine dining concepts
- Strong understanding of modern hospitality trends, tasting menu formats, and premium service
- Experience in high-volume, high-energy environments preferred
- Excellent leadership, communication, and interpersonal skills
- Strong business acumen with experience in P&L management
- Knowledge of wines, beverages, and pairing concepts is advantageous
