Restaurant Manager at Árō
ABOUT ÁRŌ
Árō is Chef Johanne Siy's debut gastronomic concept and an expression of what she calls 'Creator’s Cuisine' — a cuisine shaped not by a single tradition, geography or culinary framework, but by the people, places, ingredients and experiences that have defined her journey. Named after two words — arō, meaning "to plough, to till, to cultivate" in Latin, and áro, meaning "love" in the dialect of Johanne's hometown — the restaurant is conceived as a labour of love rooted in ingredients, craftsmanship and community. Through an ingredient-led tasting menu, Árō seeks to spotlight under-recognised ingredients, celebrate craftsmanship in all its forms, and create deeper connections between the people who grow, make and nurture the things we consume. At its heart, Árō is a platform for forging deeper connections, bringing together origin, maker and diner through food.
Role Overview
The Restaurant Manager is responsible for the long-term viability of the restaurant - leading the front-of-house operation and shaping the identity, culture, and standards of the restaurant to achieve success.
This is a hands-on leadership role for someone who thrives in ambitious restaurants and who is passionate about:
- hospitality at the highest level
- team development
- operational excellence
- building sustainable and effective system
- driving business growth
The role requires both strategic leadership and daily presence on the floor.
Core Responsibilities
Restaurant Leadership and Culture:
- Partner with the leadership team to define and constantly refine the restaurant’s culture, service philosophy and guest experience
- Build and lead all front-of-house systems/ operations
- Establish and maintain the highest standards of hospitality
- Build a motivated, high-performing team
- Serve as the primary ambassador of the restaurant to guests, partners, and the community
Operations:
- Develop and constantly refine and update service manuals and SOPs
- Operationalise and maintain relevant FOH systems
- Lead service rehearsals and training programs
- Ensure compliance with licensing and safety requirements
- Manage FOH scheduling, payroll, budgets, inventory, and maintenance
- Oversee beverage program, including purchasing and inventory control
Guest Experience:
- Set the standards for guest communication and reservations management
- Actively manage the dining room during service
- Build strong relationships with guests and regulars
- Handle guest feedback and recovery at the highest level
- Maintain the highest service standards
- Create an environment where guests feel welcomed, inspired, and cared for
Team Development:
- Recruit, mentor, and retain exceptional hospitality professionals.
- Build a culture rooted in respect, humility, and excellence.
- Train the team in:
- product knowledge
- beverage service
- guest engagement
- fine dining standards
- Develop future leaders within the team
- Maintain strong communication and collaboration with the culinary team
Financial Performance:
- Ensure the long-term viability of the restaurant
- Drive business growth by achieving revenue, profitability and performance targets
- Constantly identify and implement ways to increase sales and reduce costs without compromising the restaurant’s standards.
- Implement controls and system checks and balances
Required competencies and certifications:
- Strong leader and communicator
- Diploma/Advanced/Higher/Graduate Diploma in any field
- Minimum 7 years of relevant experience in the restaurant industry
- At least 2 years of experience working in a fine dining restaurant
- Experience opening restaurants is highly valued
- Strong technical knowledge and skills in beverages
Compensation & Benefits:
- Competitive salary based on experience
- Medical insurance
- Government-mandated benefits
- Gazetted public holidays and government-mandated leaves
- Annual tip distribution
How to Apply
Please submit a cover letter and resume to careers@arosingapore.com