Restaurant Manager (Pre-Opening!)

Restaurant Manager (New Pre-Opening Concept!) Introduction Ebb & Flow Group is a dynamic Food & Beverage group in Singapore. We are opening a new concept in Dempsey featuring modern Middle Eastern and Mediterranean cuisine inspired by Yotam Ottolenghi, rooted in vibrant regional traditions and flavours. You will also work closely with our chef-owners and leadership team to bring this exciting concept to life. The Restaurant Manager will oversee all front-of-house operations, ensuring exceptional guest experiences, smooth daily operations, strong team leadership, and overall business performance. The ideal candidate is a hands-on leader with strong operational and financial acumen, capable of building a positive service culture while driving profitability and operational excellence. Key Responsibilities Oversee daily restaurant operations, ensuring smooth service, exceptional guest experiences, and high operational standards Lead, train, and manage front-of-house team members, including scheduling, onboarding, coaching, and performance management Foster a positive and collaborative work environment that promotes teamwork, accountability, and professional growth Work closely with the kitchen and management teams to ensure seamless coordination between front- and back-of-house operations Oversee and manage the restaurant’s Profit & Loss (P&L), including budgeting, forecasting, labour costs, and operational expenses Analyse sales performance, labour, and operational costs, and provide strategic recommendations to improve profitability and efficiency Participate in management meetings and contribute insights on operations, guest feedback, staffing, and business growth opportunities Lead and support recruitment efforts for the front-of-house team, including interviewing, hiring, onboarding, and talent development Drive service excellence by maintaining high hospitality standards and resolving guest concerns professionally and efficiently Ensure compliance with sanitation, workplace safety, and local regulatory requirements Identify opportunities to improve operational processes, service standards, and overall guest satisfaction Qualifications Passion for hospitality and delivering exceptional dining experiences Minimum 5–8 years of relevant restaurant management experience, with proven experience managing mid- to large-scale casual dining operations Strong understanding of restaurant operations, cost control, budgeting, and P&L management Strong leadership, stakeholder management, communication, and presentation skills Hands-on leader with the ability to motivate, manage, and develop high-performing teams Experience with pre-opening operations is advantageous Perks Birthday leave to celebrate your special day with loved ones Competitive staff discounts across all outlets Health and medical insurance coverage Opportunities to learn from experienced mentors within the industry Individuals who may not fully meet the stated qualifications are still encouraged to apply and may be considered for other opportunities aligned with their skills and experience.