Restaurant Manager

Be part of an amazing team of PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape.

The Restaurant Manager at Pan Pacific Orchard, Singapore, is responsible for enhancing dining experiences through superior service quality, effective staff management, and maintaining high food standards. Key duties include overseeing overall outlet operations, managing peak periods, and ensuring smooth communication between F&B and other hotel departments.

Our Expectations:

• Assist the Food & Beverage Manager in efficiently managing and organizing 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, 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 in 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 briefing and roll calls are conducted by shift in-charge to al 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 including any other quality certification that the Hotel may embark on within the outlet. Perform table touch for all meal periods.
• Take and serve food and beverage orders promptly & 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 next service.
• Present bills to diners, collect payments, and process transactions with the cashier.
• Perform cashiering duties where needed.
• Develop Standard Operating Procedures (SOP) based on operational requirements and prescribed quality certification standards.
• Conduct departmental SOP training for all staff. Monitor and ensure Associates adhere to SOPs in their duties.
• Forecast manning requirements in tandem with business level 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 absences 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 to the to the Hotel’s prescribed grooming standards.
• Prepare and submit reports as required in a timely manner.
• Comply with all relevant Workplace Safety & Health practices, maintaining a safe workplace for all Associates.
• 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 who is dedicated to delivering exceptional dining experiences and ensuring top-notch service. If you have at least 5 years of experience in restaurant management with a luxury brand, we’d love to hear from you!

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