Restaurant General Manager - NoMad Singapore

EXPECTATIONS:

The General Restaurant Manager is expected to:

·         Always maintain a consistently professional demeanor.

·         Represent NoMad positively in all interactions with internal and external stakeholders.

·         Always adhere to company policies and procedures, including Health & Safety policies, HR guidelines and compliance trainings.

·         Demonstrate strong leadership, visibility and operational presence across all outlets on the 19th Floor.

·         Effectively manage workload and responsibilities with efficiency and sound judgment.

·         Foster clear and effective communication within the team and across departments.

·         Exhibit strong leadership skills to guide, mentor and inspire the team.

·         Champion company values and foster a collaborative and respectful working culture.

QUALIFICATIONS

• Degree or Diploma in Hospitality Management, Food & Beverage Management, Business Administration or a related field.

• Minimum 8–10 years of progressive experience in Food & Beverage operations, with at least 3–5 years in a senior management role within restaurants, bars or multi-outlet dining environments.

• Strong operational knowledge of restaurant management, bar operations, guest service standards and service delivery within a luxury or upscale hospitality environment.

• Demonstrated experience in managing high-volume or multi-concept dining venues, including all-day dining restaurants, specialty restaurants and cocktail bars.

• Proven leadership experience in building, developing and motivating high-performing service teams.

• Strong financial acumen with experience managing P&L, budgets, labour cost control and revenue performance.

• Strong understanding of food, beverage and cocktail culture, with the ability to support innovative dining and guest experiences.

• Experience working with brand standards and lifestyle hospitality concepts, with the ability to uphold and elevate the brand’s identity.

• Excellent guest engagement, communication and interpersonal skills, with the ability to build strong relationships with guests and stakeholders.

• Strong organisational and problem-solving abilities, with the capacity to manage multiple priorities in a fast-paced environment.