Fine Dining Service Manager
Fine Dining Service Manager
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Job Description
Summary:
The Fine Dining Service Manager is responsible for ensuring an exceptional guest experience aligned with the restaurants premium concept. This role involves managing front-of-house operations training and mentoring the service team and collaborating closely with the culinary and management teams to maintain the highest standards of hospitality ambiance and brand integrity.
Key Responsibilities:
1. Guest Experience & Hospitality
- Oversee all aspects of guest interactions from reservations to post-dining follow-ups anticipate guest needs accommodate special requests and handle any feedback or complaints with grace and professionalism.
2. Service Operations & Quality Control
- Supervise FOH activities and conduct regular pre-shift briefings to align the team on daily menus special ingredients and guest preferences.
3. Team Leadership & Training
- Recruit train and mentor service staff provide ongoing performance feedback coaching and skill development encouraging a positive collaborative work environment that values respect teamwork and ongoing learning.
4. SOP Compliance & Continuous Improvement
- Uphold and enforce all SOPs related to fine dining service cleanliness and safety ensuring full compliance with local regulations.
- Identify areas for operational improvements and work with management to implement enhancements or new policies.
5. Brand & Image Management
- Act as a key brand ambassador cultivating strong relationships with customers media guests and industry partners.
- Represent the brand at industry events tastings or other networking opportunities as needed.
6. Reporting & Collaboration
- Provide regular reports to upper management on service metrics guest feedback and staff performance.
- Collaborate with the Head Chef and Board of Directors on menu updates special events and marketing initiatives.
- Contribute to planning exclusive chefs table experiences private dining functions or themed tastings
Qualifications & Skills:
- Diploma or Bachelors degree in Hospitality Management Culinary Arts or a related field (preferred but not mandatory with equivalent experience).
- Minimum 5 years of supervisory experience in an upscale or fine dining environment with a focus on Japanese or omakase-style cuisine highly desirable.
- Demonstrated track record of managing premium guest experiences and leading FOH service teams.
- Proficiency with reservation systems (e.g. SevenRooms Tock Chope Resy) and POS software.
- Knowledge of Japanese ingredients sake and wine pairing fundamentals.
- Strong customer service orientation with attention to detail and a passion for creating memorable dining experiences.
- Ability to remain composed under pressure effectively resolving guest concerns or operational issues.
- Adaptability to evolving menu offerings seasonal ingredients and market trends.
Fine Dining Manager:
- Preferably Singaporean / PR/ EP
- Pleasant Looking and Tidy
- Speaks good english
- Positive Attitude
Salary Range:
- Service Manager (Casual Luxe) : $2.8k- $3.5k base before sales incentive
- Management Trainee: $2.2k - $2.7k base before sales incentive
- Fine Dining Manager: $3.5k-$4.5k base before sales incentive
Employment Type
Full Time
