全职 Restaurant Manager – Café and The Roof Garden 工作, 薪水, Artyzen Hospitality Group Limited 公司招聘中 - Ricebowl

Job Highlights

• Dynamic work environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Villa Marie” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities

• Keep the restaurant department functioning smoothly by ensuring that team members operate with peak efficiency through coordination, communication, leadership and collaboration.
• Support the development and the execution of the concept of each of the different outlets.
• Assist in the development of new ideas related to the re-invention of the local craftsmanship in each of the venues.
• Work closely together with Stewarding and Kitchen as partners of the same F&B team, ensuring smooth and efficient service and creating memorable guest experiences.
• Complete understanding and technical skills and knowledge in all aspects of food handling and beverage storage & making.
• Utilise technology available in the hotel and department to optimise productivity, improve service delivery and facilitate internal communication.
• Ensure that all the outlets and meeting and events are managed efficiently according to the established concept statements (including décor, smell and music) and adhere to Company and Hotel Policies & Procedures and Standards.
• Work with the culinary department on monitoring and analyse the activities and trends of competitive restaurants, bars and other hotel’s meeting & events departments and ensure that the menu pricing has the correct balance of price/product to ensure that neither price not value is a barrier to guest loyalty.
• Ensure that everyone strives – as a team together, to have every guest served within standard times through clear communications and teamwork.
• Ensure that through clearly defined service standards, guidance and feedback, our employees are empowered to make decisions, which supports guest satisfaction and improves morale.
• Ensure the team is well informed about regular, loyal guests and Special Guests and is able to identify the special occasions and create memorable experiences.
• Use the Art of Service; be responsible for the whole guest journey in the F&B department.
• Establish a good rapport with guests, be it local visitors or in-house guests and maintain good customer relationship.
• Handle all guest complaints, requests and inquiries on all hotel products and service.
• Be a hands-on Manager and be present in the operation, especially during busy periods.
• Ensure that the Outlet service team is efficient; technically and culturally correct but above all projects a warm and welcoming image.
• Together with the Procurement manager, Executive Chef and others, purchase food & beverage products that have a strong essence of sustainability and support the growing awareness of what we are eating and drinking.
• Ensure that all the F&B outlets are organized and perform their duties and maintain their areas and equipment in accordance with the company brand standards.
• Work closely with the Hygiene and Stewarding Manager and check the execution of the policies regarding safety and hygiene (HACCP). Liaise with Hygiene and Stewarding team to ensure kitchens and equipment are maintained in sanitary condition.
• Motivate and challenge the team to be creative and innovative and appreciate them for their contribution to the success of the operation.
• Ensure that the F&B Department is kept clean and organized, both at the front as well as the back of house.
• Monitor and analyse the activities and trends of competitive restaurants, bars and other hotel’s meeting & events departments and ensure that the F&B team are fully aware what is happening in the market.
• Check all guest / staff incident reports.
• Ensure that established cleaning / pest control schedules are strictly adhered to.
• Check and issue repair and maintenance job orders promptly to ensure the proper maintenance of the outlet.
• Promote a harmonious and efficient working relationship between the F&B Team and other departments.
• Ensure that regular and loyal customers are reached out to on a regular basis with special promotions, creative programming, benefits and activities taking place at the hotel.
• Review the analysis of all F&B orientated feedback websites and, evaluate guest satisfaction levels and advise Director of Food and Beverage the actions to be taken.
• Implement and drive departmental targets and objectives, work schedules, budgets, and policies and procedures.
• Assist in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• Maintain current budgeted and forecasted revenues, payroll, and margins.
• Continuously seek ways to assist the Outlet management maximize their revenues and profits. Provide the tools to the F&B Team Leader to enable them to run the outlet as if it is a freestanding restaurant.
• Ensure that the outlet cashiering procedures are strictly adhered to and that the Point of Sale system is updated and operated correctly.
• Carry out bi-yearly, yearly inventory of operating equipment and supplies as well as conducting monthly par stock checks.
• Regularly conduct menu engineering and advise the Executive Chef accordingly.
• Approve all F&B requisitions so as to ensure that they are prepared accurately and placed in a proper and timely manner in compliance with companys instructions.
• Work with the Assistant Restaurant Manager and Sous Chef to set the outlets objectives, targets, budgets and strategies for daily/monthly sales and cost control.
• Establish together with the Hygiene and Stewarding Manager the par stocks for all operating equipment, supplies, inventoried items, and ensure that the outlet is adequately equipped and carry out regular inventory and par stock checks.
• Other ad-hoc assignments and projects as needed.

Requirements

• Minimum 3–5 years of experience in restaurant or premium dining operations, with at least 2 years in a managerial capacity. Luxury hotel or upscale restaurant experience is preferred.
• Demonstrated ability to oversee daily restaurant operations, maintain service standards, manage guest reservations, and deliver personalised dining experiences aligned with the hotel’s brand positioning.
• Proficient in managing restaurant revenue, food and beverage costs, labour productivity, inventory control, and departmental budgets to achieve financial and operational KPIs.
• Strong interpersonal and communication skills, with the ability to handle guest feedback, resolve service issues professionally, and build lasting guest relationships.
• Good knowledge of food hygiene, workplace safety, liquor service requirements where applicable, and relevant Singapore regulatory standards.
• Ability to lead, coach, motivate, and develop the service team while fostering a positive and accountable work culture.
• Ability to work closely with Culinary, Front Office, Sales & Marketing, and other hotel departments to enhance the overall guest experience.
• Professional grooming, confident communication, and a service-oriented mindset consistent with Artyzen Singapore’s luxury hospitality positioning.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Do the spirits of our Service Artisans – “Sharing, Inspiring, Dynamic and Engaging”, sit well with your personal outlook and way of doing things? If so, you could be a great match for our new hotel! Successful applicants will be contacted within six weeks. All personal data collected will be treated in strict confidence and be used for recruitment purposes only.