Job Description & Requirements
The standard we hold for our guests is the same standard we hold for our team. Seen, heard, valued and at ease applies in both directions.
High Note Hospitality Group is an independent group, founded and run by hands-on operators. Our first venue, Chip Bee Bistro, has been trading at Chip Bee Gardens since July 2025. Our second, opens in the Botanic Gardens late in 2026. We are small, deliberately so, and we are building.
Working here means joining a team that takes the craft seriously and the work personally. You will have clear standards, real support, and the trust to make the calls that matter in the moment. You will also have a direct line to the people building the group, because we are the people building the group.
Reports to: Guest Experience Manager
Employment type: Full-time, permanent
Location: Botanic Gardens, Singapore
About the role
The Guest Experience Assistant Manager is the person who makes sure every guest feels seen, heard, valued and at ease. You run the floor during service, lead the front-of-house team in the moment, and own the standard of hospitality the guest actually experiences, not the one we describe in the handbook. You work alongside the Restaurant Manager, Head of Guest Experience & Hospitality Strategy and the Group Executive Chef, and you have direct access to the founders.
This is a hands-on role. You are on the floor every shift. You read the room, anticipate the table, make the calls, and pick up the slack. You are also a coach. The team you lead will be only as strong as the standards you hold and the example you set.
What you'll own
- Assist in managing day-to-day operations including service, bar, events as appointed, ensuring quality standards.
- Floor leadership during service, including pre-service briefings, mid-service adjustments, and post-service debriefs
- Guest experience from arrival to farewell, including reservations management via SevenRooms and guest profiling
- Service flow, pace, and recovery when things go wrong
- Day-to-day coaching and feedback for the FOH team
- Opening and closing checklists, cleanliness, and floor readiness
- Wine, beverage, and menu knowledge across the team
- Escalation point for guest issues, with authority to make recovery calls in the moment
- Daily handover with the kitchen and the Restaurant Manager
- Support purchases ranging from equipment to managing food & beverage stock ordering according to appropriate budget & par levels set and managed according to business needs
- Ensure sufficient manpower levels are maintained, with training & development planned, implemented & monitored for all team members; induction and mentorship with continuing development opportunities, supporting their employment & growth journey.
- Assist in creating and constantly monitoring that standard operating procedures are being upheld and improved upon for further effectiveness. Contribute as required to all external quality assurance audits and action plans.
- Review and implement actionplans according to reports covering matters ranging from HR, Sales, Finance and guest feedback which must be obtained regularly
- Operational and guest challenges must be investigated and resolved appropriately in a timely manner
- Assist with administrative duties such as rostering meeting operational needs & financial objectives with sound productivity and labour costs.
- Oversee venue equipment, maintenance & cleanliness, taking necessary corrective actions
- All workplace safety and food hygiene regulatory guidelines must be strictly adhered to by all team members, at all times
- Monitor & ensure venue adherence to all related licensing laws
- Any other duties as assigned
What we're looking for
Essential
Six or more years of FOH experience, with at least three years in a managerial or senior supervisory role
Genuine warmth, presence, and the instinct to put guests at ease
Ability to lead a team during the pressure of service without losing composure or standards
Strong working English and the confidence to host any table, from a regular to a first-time guest
Right to work in Singapore
Desirable
Experience with SevenRooms or an equivalent reservations platform
Wine knowledge to WSET Level 2 or equivalent practical fluency
Experience in independent or chef-led restaurants, as opposed to large-group chains
Exposure to opening or building a new venue
What we offer
A salary aligned to the Singapore market for senior FOH roles, reviewed annually
Paid leave, public holidays, medical coverage, and parental leave
Staff meals on every shift, and a clear policy on dining at the bistro on your days off
Real career progression. Our group is growing and we are building the leadership group from the inside first
Access to training, courses, and industry exposure, including tasting trips and visits to other venues we admire
Direct working relationship with the founders. No layers between you and the people who own the standards
