Fine Dining Operations Manager

6 hours ago

Singapore beBeeAmbassadorship Full time

Executive Fine Dining Director

This is a high-profile leadership position focused on delivering an exceptional guest experience. The successful candidate will oversee all aspects of fine dining operations, including managing front-of-house staff, collaborating with culinary and management teams to maintain high standards of hospitality, ambiance, and brand integrity.

Key Responsibilities:

  • Guest Experience & Hospitality:
    • Manage all aspects of guest interactions, from reservations to post-dining follow-ups, anticipating guest needs and accommodating special requests.
  • 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.
  • Team Leadership & Training:
    • Recruit, train, and mentor service staff, providing ongoing performance feedback, coaching, and skill development to foster a positive work environment.
  • 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 collaborate with management to implement enhancements or new policies.
  • 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.
  • 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 chef's table experiences, private dining functions, or themed tastings.

Qualifications & Skills:

  • Diploma or Bachelor's 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 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.

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