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