THE NOMAD WAY
Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career in our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with Singapore charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us. Welcome to NoMad Singapore
OVERVIEW OF ROLE
The General Restaurant Manager (Food & Beverage) is responsible for overseeing the strategic direction, operational leadership, and commercial performance of the 19th Floor dining and bar experiences. This includes an all-day dining restaurant with a signature grill concept, and a destination cocktail bar.
The role ensures that all outlets operate at the highest standards of hospitality, service excellence, and brand integrity. The General Manager will lead the team in delivering exceptional guest experiences while driving revenue growth, operational efficiency, and team development.
MAIN DUTIES & RESPONSIBILITIES
The main responsibilities of the General Restaurant Manager (Food & Beverage) are summarised below; however the list is not exhaustive.
GENERAL DUTIES
· Oversee the daily operations of the 19th Floor outlets, including the all-day dining restaurant + grill concept and the bar..
· Ensure exceptional service standards and guest experiences across all venues.
· Work closely with culinary leadership, bar leadership and service teams to ensure smooth operational coordination.
· Maintain a strong presence on the floor to engage with guests and lead service excellence.
· Monitor guest feedback and implement service improvements where required.
· Ensure compliance with all safety, hygiene and regulatory standards.
· Support the development of innovative dining and beverage experiences that enhance the positioning of the venue.
· Work closely with marketing and commercial teams to activate promotions, events and partnerships.
· Undertake any other duties or tasks deemed reasonable by the Director of F&B or General Manager.
LEADERSHIP AND MANAGEMENT
· Lead, mentor and develop the restaurant and bar management teams.
· Foster a culture of professionalism, accountability and passion for hospitality.
· Lead recruitment, onboarding and development of team members across the 19th Floor operations.
· Ensure training programs are implemented to maintain high service standards and operational knowledge.
· Conduct regular performance reviews and provide coaching to support career development.
· Encourage cross-department collaboration and maintain strong working relationships across the hotel.
FINANCIAL PERFORMANCE & OPERATIONS
· Oversee the financial performance of the 19th Floor outlets with accountability for revenue and profitability.
· Develop and manage budgets, forecasts and operational targets.
· Monitor key performance indicators including revenue performance, labour productivity and cost control.
· Identify opportunities to drive revenue through programming, guest engagement initiatives and operational efficiencies.
· Work closely with finance and senior leadership to review performance and implement improvement strategies.
GUEST EXPERIENCE & BRAND REPRESENTATION
· Champion a culture of genuine hospitality that reflects the spirit and values of NoMad.
· Build strong relationships with guests and key clientele to encourage repeat business.
· Support the development of curated guest experiences, events and collaborations that enhance the venue’s reputation.
· Ensure brand standards are consistently upheld across all aspects of the guest journey.
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.