• Posted 03-Aug-2026 (MST)
• Singapore, SGP
• Full Time

Position Overview

The Restaurant General Manager is responsible for directing and administering the activities and services of Fiamma to deliver outstanding guest service and financial profitability.

The Role

Leading Restaurant Operations

• Establish the restaurant at the top of the local market through leadership, service excellence, exciting promotional and special event activities.
• Work with the hotel teams and position the restaurant as the heartbeat of the hotel.
• Plan all aspects of restaurant operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy and procedure implementation and enforcement and meeting participation and facilitation.
• Work with the hotel teams on menu changes, a compelling plan for seasonal menu launches and special dining events.
• Partner with marketing teams to develop promotional campaigns and special events.
• Support social media engagement and brand awareness initiatives.
• Identify opportunities to increase repeat business and attract new customers.
• Build community and corporate partnerships.
• Analyze periodic revenue and cost reports, monitor actuals against budgets and provide commentaries and action plans to remain on track.
• Ensure proper stock control and minimize waste.
• Achieve revenue, profitability, and operational targets.
• Analyze sales performance and implement strategies to drive growth.
• Initiate and implement up-selling techniques to promote restaurant food and beverage and services and to maximize overall revenue, including, but not limited to, creating new menus and cross-selling products and services hotel-wide.
• Identify operational challenges and deficiencies and work with relevant parties to formulate necessary action plans to improve operational efficiencies.

Drive Service and Operational Excellence

• Handle guest complaints by following the procedures and ensuring guest satisfaction.
• Create and maintain customer database and partner with Sales and Marketing/Public Relations on marketing strategy.
• Ensure compliance with hotel policies and procedures, including safety and security protocols.

Manage Team

• Supervise, support and lead the department.
• Manage disciplinary and performance issues of the department.
• Present reports and recommendations for management updates and decision-making.
• Ensure that colleagues are adequately trained to carry out their respective tasks in a professional manner.
• Ensure a fair colleague's appraisal and evaluation process.
• Identify training needs of the division and implement a training plan in conjunction with the department heads to close gaps.
• Support and actively participate in the planning and execution of the hotel's overall staff development and retention efforts

Talent Profile

• Minimum 6 years of restaurant managerial experience
• Prior experience in managing a team
• Ability to prioritize, organize, and delegate work
• Ability to exercise good judgement and provide guidance
• Able to lead and train new team member