Restaurant Manager

About the company

Fotia is a Greek restaurant in Singapore that celebrates the vibrant flavours, rich culinary traditions and warm hospitality of Greece. We are looking for an experienced and hands-on Restaurant Manager to oversee daily operations, lead the service team, manage events and drive business performance while delivering an exceptional dining experience.

Your tasks

1. Restaurant Operations

• Oversee daily restaurant operations to ensure smooth and efficient service.
• Maintain high standards of food quality, service, cleanliness and presentation in collaboration with the kitchen team.
• Manage reservations, table allocation and service flow, particularly during peak periods.
• Ensure compliance with food safety, hygiene, workplace safety and relevant Singapore regulatory requirements.

2. Team Leadership & Development

• Lead, motivate and supervise the front-of-house team to maintain high service standards.
• Recruit, train and develop team members, ensuring consistent execution of service procedures.
• Manage staff scheduling, manpower allocation, attendance and performance.
• Foster a positive, professional and guest-focused working environment.

3. Guest Experience & Service Excellence

• Deliver warm, attentive hospitality that reflects Fotia’s Greek dining concept.
• Handle guest feedback, complaints and special requests professionally.
• Ensure the team has a strong understanding of the menu, Greek cuisine and beverage offerings.
• Build relationships with regular guests and encourage repeat business.

4. Event Management & Private Dining

• Plan, coordinate and execute restaurant events, private dining functions, corporate gatherings and group bookings.
• Liaise with clients to understand event requirements, prepare proposals and coordinate menus, seating arrangements, budgets and timelines.
• Coordinate with the kitchen and service teams to ensure seamless event execution.
• Manage event enquiries, quotations, bookings, deposits and post-event follow-ups.
• Develop creative event packages and initiatives to generate additional revenue.
• Ensure all events meet Fotia’s service standards and deliver a memorable guest experience.

5. Financial & Business Performance

• Monitor sales performance, revenue, labour costs and operating expenses to achieve business targets.
• Manage inventory, purchasing, stock control and wastage.
• Implement upselling strategies and promotional initiatives to improve revenue and average spending.
• Monitor event profitability and identify opportunities to grow private dining and group business.
• Prepare operational reports and recommend improvements to enhance profitability.

6. Brand Standards & Continuous Improvement

• Uphold Fotia’s brand identity, service philosophy and operating procedures.
• Work closely with the kitchen and management teams to improve operational efficiency and service consistency.
• Identify opportunities to enhance the guest experience, strengthen customer loyalty and grow the restaurant’s reputation.

Requirements

• Minimum 5 years of relevant F&B experience, including experience in a restaurant supervisory or managerial role.
• Proven experience in restaurant operations, team leadership and event management.
• Strong organisational, communication, negotiation and problem-solving skills.
• Experience managing private dining, corporate functions or group events will be an advantage.
• Good understanding of restaurant financials, cost control, inventory management and sales performance.
• Customer-oriented, hands-on and able to lead a team in a fast-paced environment.
• Knowledge of food safety, hygiene standards and relevant Singapore F&B regulations.
• Passion for hospitality, food and delivering excellent guest experiences.

What we offer

• Competitive remuneration.
• The opportunity to take ownership of restaurant operations and event execution.
• A collaborative environment where you can contribute to business growth and service excellence.

Other

Working Schedule

• Work week: 5.5 days per week.
• Monday: Weekly day off.
• Tuesday: Half-day off.
• Other days: Working hours according to the restaurant’s operational requirements, including weekends and public holidays.