Restaurant Manager (Modern European)

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