- Tanjong Pagar Central Region (Singapore) Singapore
Kerja Sepenuh Masa Restaurant Manager (Modern European), Gaji tinggi SGD 6,000 di Ingleside Central Region (Singapore) - Maukerja
Restaurant Manager (Modern European)
Ingleside
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Company:
Ingleside
Location:
Tanjong Pagar
Job Type:
Full-time
Salary:
$4,500 – $6,000 SGD / month
(commensurate with experience)
About Us
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
Ingleside
Location:
Tanjong Pagar
Job Type:
Full-time
Salary:
$4,500 – $6,000 SGD / month
(commensurate with experience)
About Us
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
Peringatan Penting
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