Position Summary
The Restaurant Manager is responsible for the day-to-day operations of Peppermint, the hotel's all-day dining buffet restaurant, ensuring exceptional guest experience, financial performance, and team leadership in line with PARKROYAL COLLECTION brand standards.
Key Responsibilities
Operations Management
- Oversee daily buffet service operations across breakfast, lunch, and dinner periods, ensuring consistent food quality, presentation, and service standards
- Manage restaurant flow during peak periods and high-volume banquet-adjacent events
- Ensure compliance with food safety, hygiene (SFA), and halal certification standards for the outlet, where applicable
- Coordinate closely with the Executive Chef and kitchen team on menu execution, buffet replenishment, and quality control
Financial & P&L Ownership
- Full P&L accountability for Peppermint, including revenue targets, food cost management, and labour cost optimization
- Prepare and monitor operating budgets, forecasts, and monthly performance reports
- Identify and implement cost-control initiatives without compromising guest experience
- Analyze covers, average check, and revenue trends to drive commercial performance
Team Leadership
- Lead, train, and develop a large front-of-house team (service staff, supervisors, hosts)
- Manage rostering, manpower planning, and performance management in line with Singapore MOM employment regulations
- Foster a culture of service excellence, teamwork, and accountability
- Conduct regular briefings, performance reviews, and coaching sessions
Guest Experience & Service Quality
- Handle guest feedback, complaints, and service recovery to ensure satisfaction and loyalty
- Maintain high standards of guest engagement, particularly for VIPs, loyalty members, and repeat diners
- Monitor guest satisfaction scores (e.g., review platforms, internal surveys) and drive continuous improvement
- Translate LQA (Leading Quality Assurance) standards into daily team briefings, SOPs, and service sequences, covering Arrival & Greeting, Order Taking, Food & Beverage Delivery, Interaction & Engagement, Farewell, and Product Quality
Compliance & Administration
- Ensure adherence to licensing, safety, and hotel SOPs
- Maintain accurate records for audits, inventory, and inspections
- Liaise with other hotel departments (banquets, housekeeping, engineering) for seamless operations
Requirements
Experience
- Minimum 5 years in a restaurant management role, preferably in a luxury hotel or high-volume buffet dining environment
- Proven experience managing large teams (15+ staff)
- Strong track record of P&L ownership and financial management
- Demonstrated experience with LQA (or equivalent brand service-audit) methodology, scoring criteria, and coaching a team to meet or improve audit benchmarks
Skills & Knowledge
- Familiarity with halal certification requirements and standards for F&B outlet operations
- Working proficiency with hotel/restaurant POS systems (e.g., Micros, Infrasys, or equivalent platforms) for order entry, reporting, and inventory reconciliation
- Proficiency in inventory management and MS Office/reporting tools
- Strong leadership, communication, and interpersonal skills
Attributes
- Guest-centric mindset with strong problem-solving abilities
- Ability to work under pressure in a fast-paced, high-volume environment
- Flexibility to work shifts, weekends, and public holidays as required
Additional Information
- 5-day work week
- 13th month AWS and Performance Bonus
- Annual Leave from 16 days
- Up to 50% Associate Dining & Accommodation Discounts at Group Properties
- Flexible Benefits (non-medical) of $250 per year
- Career Development and Training opportunities
We regret that only shortlisted applicants will be notified.
