Restaurant Manager (Modern European)

Company: Ingleside

Location: Tanjong Pagar

Job Type: Full-time

Salary: $4,500 – $6,000 SGD / month (commensurate with experience)

Ingleside is an upscale modern European dining destination in Singapore, built around craft and authenticity. Our menu is defined by woodfire cooking, in-house dry-ageing, and fermentation-driven flavours—with a service culture that matches the quality of the food.

We’re looking for a Restaurant Manager who is hands-on, service-driven, and confident with wine knowledge/service and guest hosting. If you love premium hospitality, can lead a floor with calm authority, and enjoy talking wine and food with guests, we’d love to hear from you.

Role Overview

As the Restaurant Manager, you will lead day-to-day restaurant operations to ensure a consistently exceptional experience—from reservation to service flow to guest follow-up. You will work closely with the kitchen and bar to maintain standards, improve performance, and protect our brand reputation for craft and quality.

This is a leadership role with real ownership: you’ll train the team, manage service outcomes, and ensure every service reflects our modern European identity.

Key Responsibilities

Floor Management & Service Excellence

• Oversee front-of-house operations daily (opening, service, and closing routines)
• Ensure smooth service flow: pacing, timing, sequencing, and table management
• Lead pre-service briefings (targets, daily notes, staffing plan, special menus)
• Maintain a high standard of guest experience (warm welcome, attentive service, timely communication)
• Handle guest concerns professionally using service recovery best practices
• Uphold cleanliness, grooming, and hospitality standards at all times

Team Leadership & Training

• Coach and supervise FOH team (servers, hosts, floor staff)
• Conduct training for product knowledge: menu, sauces, fermentation/dry-ageing concepts, wine & pairing principles
• Set and maintain performance standards (service etiquette, upselling without pressure, teamwork)
• Plan staffing needs and support scheduling coordination
• Encourage a positive culture and consistent execution on shift

Wine Knowledge & Premium Service

• Provide wine recommendations tailored to guests’ preferences and menu choices
• Drive wine pairing sales by communicating confidently and accurately
• Support wine service standards: proper glassware, service temperature awareness, and table etiquette
• Coordinate with bar team on wine availability and service readiness
• Assist with wine list updates/knowledge refresh as needed

Reservations, Guest Management & Upselling

• Manage reservations workflow and ensure booking accuracy
• Ensure VIPs or special occasions are handled with discretion and care
• Monitor guest feedback trends and help improve customer satisfaction
• Support premium upselling (wine, course recommendations, tasting/feature items) in line with brand tone

Operational & Business Support

• Monitor daily operations for issues: staffing gaps, service timing, inventory readiness
• Support inventory control and inform procurement needs where required
• Assist with compliance requirements (e.g., hygiene & safety standards, SOP adherence)
• Maintain accurate daily reports as required by management (performance, incidents, notes)

Requirements

Experience

• Minimum 2–4 years experience in restaurant management / assistant manager / senior supervisor role (preferably fine dining or upscale casual)
• Demonstrated ability to lead a team during peak periods

Wine & Service

• Strong wine knowledge is required
• Ability to recommend wines and guide pairings confidently
• Experience with premium dining service standards and guest hosting
• WSET qualifications a plus

Skills & Attributes

• Calm under pressure and able to execute with precision during service peaks
• Strong communication skills and leadership presence
• Customer-focused mindset with a service-first attitude
• Comfortable with shift work (evenings, weekends, public holidays when applicable)
• Interest in or familiarity with fermentation, dry-ageing, and/or woodfire cuisine is a plus

Preferred (Nice to Have)

• Experience working with European menus
• Knowledge of wines or curated wine lists
• Prior experience in restaurants with woodfire/dry-ageing/fermentation concepts
• Experience training staff on wine & menu storytelling

What You’ll Get

• Salary: $4,500 – $6,000 SGD / month
• 5 day work week
• Paid annual leave
• Medical and dental benefits
• Opportunity to lead a team in a modern European concept with real craft and technique
• Working environment that values product knowledge, service standards, and continuous improvement
• Structured training and growth opportunities