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.

Restaurant Manager (All Day Dining)