Restaurant Manager - Toa Payoh

Be part of the amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your hospitality career with us!

The Restaurant Manager is responsible for the overall operations of our Mosella restaurant by delivering exceptional and consistent dining experiences, ensuring operational efficiency, maintaining quality food standards, and managing resources effectively.

Our Expectations:

• Assist the Food & Beverage Manager in efficiently managing and organising the outlet to achieve operational efficiency, profitability, and revenue growth.
• Monitor and manage restaurant financial objectives by forecasting requirements, scheduling expenditures, and analysing sales, labour, and food cost variances. Curate and plan ahead of time for promotions, activations, and execution of seasonal activities.
• Guide, train, and motivate the team to meet periodic sales targets for the outlet. Drive and monitor upselling within the outlet.
• Lead and supervise shifts, ensuring proper table and work area setups, service quality, and hygiene standards.
• Replenish items as necessary to maintain service efficiency. Ensure mise en place and side stations are fully stocked with food items and non-food items, such as crockery and chinaware, before each shift.
• Establish par stock levels and supervise inventory taking.
• Conduct, or ensure that, daily briefings and roll calls are conducted by the shift in-charge to all duty personnel, sharing pertinent service and/or information and hotel updates.
• Build customer relationships and loyalty through active engagement during meal periods.
• Understand and implement Leading Quality Assurance (LQA), FORBES standards, and any other quality certifications that the hotel may adopt within the outlet. Perform table touches during all meal periods.
• Take and serve food and beverage orders promptly and efficiently. Clear and remove soiled dishes, transporting them to the dishwashing area in a safe and efficient manner. Reset tables based on stipulated standards to prepare for the next service. Present bills to diners, collect payments, and process transactions with the cashier. Perform cashiering duties when needed.
• Develop Standard Operating Procedures (SOPs) based on operational requirements and prescribed quality certification standards.
• Conduct departmental SOP training for all Associates. Monitor and ensure Associates adhere to SOPs in their duties.
• Forecast manning requirements in line with business levels at each meal period.
• Plan, request, and coordinate the deployment of in-house and/or external agency casual labour to supplement manning requirements.
• Ensure that scheduling and approvals of leave of absence and overtime are made in a timely manner, considering business peaks and troughs.
• Check to ensure that all Associates (including casuals) on duty are well-groomed in accordance with the hotel’s prescribed grooming standards.
• Prepare and submit reports as required in a timely manner.
• Comply with all relevant Workplace Safety & Health and Food Hygiene practices and requirements.
• Ensure the hotel’s properties and facilities are protected and maintained in good working condition. Report any loss or damage promptly.
• Undertake any other related tasks or assignments as directed by the Food & Beverage Manager.

We are seeking a detail-oriented Restaurant Manager with a natural flair and passion for delivering top-notch guest service and dining experiences. If you have at least 5 years of managerial experience in restaurant management with a luxury brand, managing a large diverse team, and take pride in team development and growth, we would love to hear from you!

We are also dedicated to providing equal employment opportunities, including for individuals with disabilities.