Restaurant Manager - #1127864

Position Title: Restaurant Manager

Reports To: Founder & Director

Location: Atelier by the Bay, Singapore

About Atelier by the Bay

Atelier by the Bay is a destination-style dining concept known for its bold fusion cuisine, theatrical presentations, curated wine & spirits program, and premium events. We deliver an elevated, experiential dining journey — blending Asian and European influences. We seek a dynamic leader who will elevate both our service and our team culture to world-class levels.

Role Summary

Key Responsibilities

1.       Leadership & Team Culture

•         Inspire, energies, and motivate a quiet/introverted service team; build a culture of confidence, warmth, and proactive hospitality.

•         Lead by example with charisma, professionalism, and a guest-first mindset.

•         Conduct daily briefings, motivation sessions, and continuous training.

•         Recruit, train, mentor, and evaluate team members for service excellence.

•         Uphold discipline, grooming standards, and performance expectations.

2.       Restaurant Operations

•         Oversee daily dining service for lunch, dinner, and events.

•         Master all technical aspects of restaurant operations — FOH flow, seating, reservation management, turn time optimization, service sequences, escalation protocols.

•         Implement and maintain all SOPs across service, hygiene, safety, table settings, guest handling, and complaint resolution.

•         Coordinate seamlessly with kitchen, bar, events, and management teams.

3.       Wine, Whisky & Beverage Expertise

•         Provide wine pairing recommendations aligned with Atelier’s fusion menus.

•         Understand varietals, terroirs, tasting notes, food-pairing logic, and cellar management.

•         Strong product knowledge of whisky, spirits, house-special cocktails, and digestifs.

•         Conduct staff training and engage guests with confidence and finesse.

•         Manage wine lists, supplier relations, and beverage cost control.

4.       Guest Experience & Hospitality

•         Create memorable guest moments through intuitive service, engagement, and table presence.

•         Resolve issues promptly with tact and professionalism.

•         Build relationships with VIPs, regulars, partners, and event clients.

•         Oversee special events, tasting menus, and private dining service.

5.       Finance, Administrative & Reporting Duties

•         Maintain daily sales summaries, operational checklists, and manpower rosters.

•         Track inventory, wastage, breakage, beverage cost, and consumption.

•         Provide timely, accurate weekly and monthly reports to the Director.

•         Drive revenue through upselling, events, and menu pairing strategies.

•         Ensure compliance with licensing, safety, hygiene, and audit standards.

Required Experience & Qualifications

•         15–20 years’ experience in premium/fine-dining, fusion, or high-volume restaurants.

•         Strong leadership presence — fun, jovial, energetic, and naturally charismatic.

•         Demonstrated ability to uplift introverted teams and shape strong culture.

•         Certified in F&B Safety, Hygiene, WSET (preferred), Wine/Spirits certifications, and relevant operational credentials.

•         Deep working knowledge of

o   F&B operations management,

o   Wine and whisky pairing, Reservation & POS systems,

o   SOP creation and enforcement

o   Events and private dining operations

•         Strong communication skills (English required; additional languages are a plus).

•         High integrity, disciplined reporting habits, and respect for chain of command.

Personal Attributes

•         Extroverted, charming, and confident — a natural people’s leader.

•         High emotional intelligence; able to inspire even quiet/introverted teams.

•         Hands-on operator who leads from the floor.

•         Detail-oriented, structured, and data-driven in reporting.

•         Calm under pressure, solution-oriented, and guest-obsessed.

•         Treats the restaurant as a personal mission, not just a job.

What We Offer

•         Salary: $4,500 – $5,500 (Based on Experience)

•         Comprehensive Health Insurance

•         Location: Changi Village

•         Competitive salary package with performance incentives.

•         Opportunity to lead a flagship destination restaurant concept.

•         Creative freedom to influence service style and guest experience.

•         A supportive, visionary founder and strong multi-brand group ecosystem.

•         Growth opportunities within Atelier by the Bay’s expanding hospitality portfolio.