Restaurant Operations Manager (Italian Restaurant)

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

The Operations Manager is responsible for the overall management, performance, and profitability of PREGO while serving as the guardian of the restaurant's brand identity, guest experience, and commercial success.

The role is accountable for delivering exceptional Italian hospitality, leading, and developing the restaurant team, driving revenue growth, ensuring operational excellence, and maintaining luxury service standards in accordance with Fairmont, Forbes, LQA and Accor requirements.

The Operations Manager works closely with Culinary, Marketing, Revenue, Reservations and Hotel Operations teams to position PREGO as one of Singapore's leading Italian dining destinations.

DRIVE THE PREGO BRAND EXPERIENCE

• Champion PREGO's identity, culture and service philosophy.
• Ensure an authentic Italian dining experience through food knowledge, service delivery and guest engagement.
• Act as the ambassador of the restaurant and maintain brand consistency across all touchpoints.
• Collaborate with the Executive Chef and Culinary Team to present menus that reflect quality, authenticity and innovation.
• Ensure restaurant ambience, cleanliness, music, table presentation and guest journey consistently meet luxury expectations.

MANAGE THE DAILY OUTLET OPERATIONS: RESERVATION, SERVICE, MANNING AND HYGIENE

• Oversee all Front of House restaurant operations including reservations, service execution, staffing and cleanliness.
• Coordinate closely with the Culinary Team to ensure smooth restaurant operations.
• Monitor reservation demand and optimize seating strategies.
• Ensure compliance with all operational standards, SOPs and brand requirements.
• Maintain Food Safety and Hygiene standards throughout the restaurant.
• Conduct daily briefings and regular departmental meetings.
• Ensure all opening, operating and closing procedures are consistently executed.
• Manage and coordinate daily Front of the House and Heart of the House operations with right delegation
• Long Term planning to create initiatives that furthers the outlet overall goal
• Identifying potential problems and points of friction and working to find solutions in order to maximize efficiency and revenue
• Monitor the reservation status and communicate with culinary team
• Plan and control manning to meet business needs and according to budget
• Work with Talent & Culture to recruit suitable colleagues
• Communicate with team during daily briefings and conduct monthly department meetings
• Ensure regular training and re-training when needed
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
• Ensure hygiene and food safety compliance in the outlet and related areas

PROVIDE MEMORABLE DINING EXPERIENCE THAT EXCEEDS GUESTS’ EXPECTATIONS

• Lead the team in creating memorable and personalized dining experiences.
• Build strong relationships with repeat guests, VIPs and Accor Live Limitless (ALL) members.
• Ensure Forbes, LQA and Fairmont Service Promise standards are consistently achieved.
• Review guest feedback, social media commentary and Voice of Guest results on a regular basis.
• Take ownership of guest complaints and service recovery situations, implementing preventive measures to avoid recurrence.
• Be highly visible on the restaurant floor during service periods. Together with the Asst Restaurant Manager lead the F&B team to personalize the guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise

DRIVE REVENUE AND PROFITABILITY

• Take full accountability for achieving revenue, Gross Operating Profit (GOP) and overall profitability targets.
• Monitor financial performance against budget, identify variances and implement proactive measures to maximise profitability.
• Analyse key restaurant performance indicators, including:
• Revenue, covers and average guest spend.
• Menu sales mix and item performance.
• Beverage and wine sales performance.
• Labour productivity and cost efficiency.
• Partner with Marketing & Communications to strengthen restaurant awareness, increase visibility and drive guest traffic.
• Lead and execute revenue-generating promotions and initiatives, including:
• Wine dinners and beverage-led experiences.
• Seasonal campaigns and festive programming.
• Chef collaborations and special dining events.
• Continuously identify opportunities to grow revenue, improve operational productivity, optimise costs and increase guest spend.

MANAGEMENT & LEADERSHIP

• Lead, motivate and develop a high-performing restaurant team, fostering a positive and collaborative working environment.
• Recruit, train and retain talented colleagues while ensuring a smooth onboarding and induction experience.
• Coach and mentor Assistant Managers, Captains and Supervisors, building future leaders and supporting succession planning.
• Drive colleague engagement, recognition and performance development initiatives.
• Promote innovation, accountability and continuous improvement across restaurant operations.

HOTEL LEADERSHIP & CROSS-DEPARTMENTAL COLLABORATION

• Play an active role in the hotel's Food & Beverage leadership team, contributing to overall business objectives and operational success.
• Collaborate closely with Culinary, Sales & Marketing, Revenue Management, Front Office, Security, Engineering, Finance and People & Culture.
• Drive cross-functional initiatives to enhance operational efficiency, strengthen business performance and deliver exceptional guest experiences.
• Share ideas and champion initiatives that support the hotel's strategic priorities.

Requirements:

• Diploma or Degree in Hospitality Management, Business Management or a related discipline.
• Minimum 3 years of restaurant management experience.
• At least 2 years of experience in a luxury hotel, premium casual dining or upscale restaurant environment.
• Previous experience in Italian restaurant operations will be an advantage.
• Proven track record in driving revenue, managing profitability, controlling costs and leading large operational teams.
• Strong leadership skills with the ability to inspire, motivate and develop a diverse team.
• Excellent communication, interpersonal and stakeholder management skills.
• Strong commercial acumen with a results-driven mindset.
• Passion for hospitality, with a strong focus on service excellence and attention to detail.
• Excellent problem-solving, decision-making and conflict management abilities.
• Ability to work independently, manage multiple priorities and thrive in a fast-paced environment.
• Professionalism, sensitivity and discretion when handling guest needs and concerns.
• Proficient in Microsoft Office, particularly Word and Excel.
• A collaborative, innovative and entrepreneurial mindset, with a passion for continuous learning and career development.