Total 3 job vacancies by Aro Collective Pte. Ltd.

Restaurant Manager for a New Concept:

Location: Singapore


Restaurant Opening: 3rd Quarter 2026


Reports to: Managing Director

About the Restaurant

We are building an ambitious and meaningful restaurant rooted in craftsmanship, ingredients and community.

Our dining room will reflect the same philosophy: thoughtful hospitality, deep product knowledge, and a beverage program that tells stories about the people behind what we serve.

Our goal is to build a restaurant worthy of the world's most discerning diners—one that could stand alongside the finest restaurants globally, while remaining anchored in the community that surrounds it. We aim to create an intimate place that is both ambitious and welcoming — a restaurant that pushes standards while remaining grounded in generosity and warmth.

We are seeking a Restaurant Manager to join the founding leadership team and help build the restaurant from the ground up.

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 systems
• 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 build 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

• Serve as the primary ambassador of the restaurant to guests, partners, and the community

Opening Team Responsibilities

As part of the opening leadership team, you will:

•       Define and establish the restaurant’s service philosophy and standards, including developing service manuals and SOPs

•       Design and operationalize relevant FOH systems 

•       Define and shape the guest journey from reservation to departure

•       Establish supplier relationship

•       Assist with hiring and training the opening team

•       Lead service rehearsals and training programs

•       Wear multiple hats to get things done

Guest Experience

•       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

Operations & Financial Performance

•       Drive business growth by achieving revenue, profitability and performance targets

•       Build an effective and enduring restaurant system

•       Oversee all front-of-house operations

•       Manage service flow and guest experience

•       Coordinate reservations and seating strategy

•       Handle guest feedback and service recovery

•       Ensure compliance with licensing and safety requirements

•       Manage FOH scheduling, payroll, budgets, inventory, and maintenance

•       Oversee beverage program, including purchasing and inventory control.

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

•                Annual leaves

•                Gazetted public holidays and government-mandated leaves

•                Annual tip distribution

How to Apply

Please submit a cover letter and resume to careers@arosingapore.com

Assistant Restaurant Manager for New Restaurant:

Location: Singapore


Restaurant Opening: 3rd Quarter 2026


Reports to: Restaurant Manager/ General Manager

About the Restaurant

We are building an ambitious and meaningful restaurant rooted in craftsmanship, ingredients and community.

Our dining room will reflect the same philosophy: thoughtful hospitality, deep product knowledge, and a beverage program that tells stories about the people behind what we serve.

Our goal is to build a restaurant worthy of the world's most discerning diners—one that could stand alongside the finest restaurants globally, while remaining anchored in the community that surrounds it. We aim to create an intimate place that is both ambitious and welcoming — a restaurant that pushes standards while remaining grounded in generosity and warmth.

We are seeking an assistant restaurant manager to join the opening leadership team and help build the restaurant from the ground up.

Role Overview

Alongside the general/ restaurant manager, the assistant restaurant manager is responsible for providing exceptional dining experiences by leading floor operations and team performance in a fine-dining environment, driving sales target and operational excellence.

The role requires both strategic leadership and daily presence on the floor.

Core Responsibilities

·       Build meaningful relationship with our guests by creating an environment where guests feel welcomed, inspired, and cared for

·       Consistently deliver high-quality service that enhances customer dining experiences and satisfaction

·       Be able to execute all floor roles including host, server, and cashier to ensure seamless restaurant operations

·       Support the manager in achieving restaurant sales targets and key performance indicators, including managing food and labour costs effectively

·       Assist in developing, executing and managing restaurant’s beverage program

·       Lead team development by training, motivating, and assessing team members to elevate service standards and operational performance

·       Model professional conduct in responding to customer and team member feedback to maintain a positive service environment

·       Ensure outlet safety, cleanliness, and hygiene standards meet or exceed regulatory and company requirements

·       Manage workforce planning including recruitment, training, scheduling, and reporting staffing needs to the restaurant manager

·       Demonstrate comprehensive menu knowledge and effectively train team members to communicate menu details clearly to customers

·       Help design, oversee and manage restaurant supplies and inventory systems

·       Coordinate reservations, seating strategy and guest dietaries with kitchen and dining room team

Opening Team Responsibilities

As part of the opening leadership team, you will work with the rest of senior management to:

•       Define and establish the restaurant’s service philosophy and standards, including developing service manuals and SOPs

•       Design and operationalize relevant FOH systems 

•       Define and shape the guest journey from reservation to departure

•       Establish and nurture supplier relationships

•       Assist with hiring and training the opening team

•       Lead service rehearsals and training programs

Required competencies and certifications

·       Strong leader and communicator 

·       Diploma/Advanced/Higher/Graduate Diploma in any field

·       Minimum 3 to 5 years of relevant experience in the restaurant industry

·       At least 1 year of experience working in a fine dining restaurant

·       Experience opening restaurants is highly valued

Compensation & Benefits

•                Competitive salary based on experience

•                Medical insurance

•                Annual leaves

•                Gazetted public holidays and government-mandated leaves

•                Annual tip distribution

How to Apply

Please submit cover letter and resume to careers@arosingapore.com

General Manager and Beverage Director:

Location: Singapore

Restaurant Opening: 3rd Quarter 2026

Reports to: Managing Director

We are seeking a General Manager / Beverage Director to join the founding leadership team and help build the restaurant from the ground up.

Role Overview

The General Manager / Beverage Director is responsible for leading the front-of-house operation and beverage program while helping shape the identity, culture, and standards of the restaurant.

This is a hands-on leadership role for someone who thrives in ambitious restaurants and who is passionate about:

• hospitality at the highest level
• world-class beverage programs
• team development
• operational excellence

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 build 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.
• Serve as the primary ambassador of the restaurant to guests, partners, and the community.

Beverage Program

Design and execute a beverage program aligned with the restaurant’s philosophy.

Responsibilities include:

•                Building and managing the wine/ alcoholic beverage program

•                Developing a thoughtful non-alcoholic beverage program

•                Designing pairing menus 

•                Developing beverage pricing strategy 

•                Building relationships with producers, importers, and distributors

•                Overseeing cellar management and inventory

•                Beverage cost control and pricing strategy

•                Beverage staff training and development

Opening Team Responsibilities

As part of the opening leadership team, you will:

•       Define and establish the restaurant’s service philosophy and standards, including developing service manuals and SOPs

•       Design and operationalize relevant FOH systems 

•       Define and shape the guest journey from reservation to departure

•       Establish supplier relationship

•       Assist with hiring and training the opening team

•       Lead service rehearsals and training programs

Guest Experience

•       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

Operations & Financial Performance

•       Oversee all front-of-house operations

•       Manage service flow and guest experience

•       Coordinate reservations and seating strategy

•       Handle guest feedback and service recovery

•       Ensure compliance with licensing and safety requirements

•       Manage FOH scheduling, payroll, budgets and labor costs

•       Oversee beverage purchasing and inventory control.

•       Maintain target beverage cost percentages and achieve revenue targets

•       Collaborate with ownership on forecasting and financial performance (P&L and operational metrics)

Ideal Candidate Profile

We are looking for a leader who combines deep hospitality experience, beverage expertise, and an entrepreneurial mindset.

Experience

• 7–10+ years in hospitality leadership roles
• Leadership experience in fine-dining environments and ingredient-driven restaurants
• Proven experience managing teams and service operations
• Strong background in wine and beverage programs
• Experience opening restaurants is highly valued

Beverage Expertise

Strong knowledge in:

• Old World and New World wine regions, producers and styles
• Other spirits and beverage traditions, producers and styles in Asia
• Experience building thoughtful wine lists/ beverage offerings
• Food and beverage pairing
• Cellar management
• Non-alcoholic beverage programs

Preferred credentials:

• Advanced Sommelier
• WSET Diploma
• Master Sommelier track
• Other wine/ spirits/ tea/ coffee credentials

Leadership Traits

We value people who are:

•                Visionaries who are tenacious in bringing their vision to life

•                Genuinely passionate about food, beverage and hospitality 

•                Curious and constantly learning

•                Calm under pressure

•                Organized and detail-oriented

•                Willing to wear multiple hats as needed in a start-up

This role requires someone comfortable balancing creative work and operational discipline.