Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

About Us
A chef from a Michelin 3-star restaurant in San Francisco is opening an authentic Korean cuisine restaurant in Singapore, located within an automotive manufacturing facility in Jurong. We are currently seeking a talented and experienced individual to lead our team. If you have a passion for traditional Korean cuisine and the drive to deliver an exceptional dining experience, we welcome your application.

Position Overview
The General Manager will be responsible for overseeing all front-of-house and back-of-house operations, ensuring top-tier service, operational efficiency, and overall guest satisfaction. This role requires a strong leader who can manage a team, handle administrative duties, and uphold the restaurant’s high standards.

Key Benefits
• Work-life Balance: Enjoy a 5-day workweek, allowing for a healthy work-life balance.
• Competitive Salary: A highly competitive salary package, based on your experience and skills.
• Transportation: Transportation provided to and from the nearest MRT station.

Responsibilities
• Oversee daily restaurant operations, ensuring a smooth and efficient service flow.
• Lead and manage the service crew, including recruitment, training, scheduling, and performance management.
• Ensure exceptional service quality and promptly address guest concerns to enhance the overall dining experience.
• Collaborate with the chef and kitchen staff to ensure seamless communication and coordination.
• Monitor and maintain compliance with safety, hygiene, and sanitation regulations.
• Manage inventory, control costs, and ensure proper stock levels are maintained.
• Oversee financial tasks such as payroll, budgeting, and reporting.
• Maintain a detailed knowledge of the menu, including seasonal changes and special offerings.
• Identify opportunities for process improvement and implement best practices to increase efficiency.

Qualifications
• Singaporean National.
• Proven experience as a General Manager or in a similar leadership role within the restaurant industry.
• Strong leadership skills with the ability to inspire and motivate a team.
• Excellent communication skills, both verbal and written.
• Ability to handle multiple tasks in a high-pressure environment.
• Strong organizational and problem-solving skills.
• A deep passion for hospitality and delivering outstanding guest experiences.
• Knowledge of traditional Korean cuisine is a plus.

We look forward to welcoming a dynamic and experienced leader to our team!

The Singapore Island Country Club is the grandest and most established golf and country club in Singapore. With premium facilities, a rich history and strong camaraderie among its members, we offer a meaningful and enriching environment for those who aspire to excel in the country club industry.

Job Functions & Summary:

Responsible for planning and coordination of restaurant operations and guest relations.

Job Roles & Responsibilities:

(1) Ensure that operations are adequately mannered, taking into account peaks and troughs in demand.

(2) Conduct performance appraisal of all immediate subordinates.

(3) Ensure that Members and guests are attended to and manage employees to provide quality standards for service.

(4) Draw up duty roster of service personnel.

(5) Attend to enquiries and feedback from Members.

(6) Assist Kitchen Operations with input regarding menu items.

(7) Oversee implementation of F&B initiatives affecting outlet seating area and staff.

(8) Ensure that Members and guests are attended to and manage employees to provide quality standards for service.

(9) Oversee the grooming of staff and ensure that the code of conduct is adhered to at all times.

(10) Responsible for keeping records of staff attendance, leave, etc.

(11) Improve processes and workflows to ensure that breakages and wastage of food are minimized.

(12) Oversee restaurant operations to ensure that the outlet is properly set for service.

(13) Produce reports on sales, items and covers sold, and number of guests served.

(14) Ensure that all checks presented are accurately drawn up.

(15) Lead the team and motivate them to contribute to the best of their abilities.

(16) Manage and control linen supplies to the restaurant.

(17) Coordinate with various departments on maintenance of furniture, fixtures and fittings when necessary.

(18) Any other duties that might be assigned from time to time.

About Black Cow:

Black Cow is a premium Japanese restaurant specializing in authentic wagyu sukiyaki, shabu-shabu, and donburi dishes, offering guests an exquisite farm-to-table dining experience. Our commitment to quality ingredients, exceptional service, and refined ambiance defines our brand as a leader in luxury dining in Singapore.

Job Summary:

As the Restaurant Manager, you will be responsible for overseeing the daily operations of Black Cow, ensuring an exceptional guest experience, maintaining high service standards, and driving profitability. You will lead, coach, and inspire the team to deliver a seamless dining experience while upholding the brand's values of quality, authenticity, and hospitality.

Key Responsibilities:

Operations Management

• Oversee the daily operations of the restaurant to ensure smooth and efficient service delivery.
• Monitor food quality, presentation, and service to uphold Black Cow's high standards.
• Ensure compliance with all health, safety, and hygiene regulations.
• Manage reservations and optimize table turnover to maximize revenue.

Team Leadership

• Recruit, train, and develop a high-performing team, including front-of-house and back-of-house staff.
• Schedule, manage, and motivate team members to maintain a positive and productive work environment.
• Conduct regular performance reviews and provide constructive feedback for continuous improvement.

Customer Experience

• Ensure every guest receives an exceptional dining experience through attentive service and personalized interactions.
• Handle guest feedback and resolve complaints promptly and professionally.
• Develop strategies to build guest loyalty and enhance the restaurant's reputation.

Financial Management

• Monitor restaurant budgets, control costs, and maximize profitability.
• Analyze sales, revenue, and performance data to identify opportunities for improvement.
• Work with suppliers and vendors to manage inventory and negotiate competitive pricing.

Marketing and Brand Development

• Collaborate with the marketing team to execute promotions, events, and campaigns that drive traffic and revenue.
• Maintain and enhance the restaurant's image through consistent delivery of brand values.

Requirements:

• Proven experience as a Restaurant Manager or similar role in the F&B industry, preferably in luxury dining.
• Strong leadership and team management skills with a passion for hospitality.
• Excellent communication and interpersonal skills.
• Financial acumen, including budget management and cost control.
• Knowledge of Japanese cuisine and culture is an advantage.
• Flexibility to work evenings, weekends, and public holidays as required.

Why Join Us?

• Be part of a premium brand that values quality, creativity, and excellence.
• Work with a passionate team in a dynamic and rewarding environment.
• Opportunities for professional growth and development within the company.

Nouri, a One Michelin Star restaurant known for its innovative "Crossroads cooking," is seeking a dedicated and experienced Service Captain to join our dynamic team. At Nouri, we celebrate the connections between global food traditions, creating a dining experience that is both familiar and unique.

As a Service Captain, you will play a crucial role in ensuring our guests receive exceptional service, reflecting the quality and creativity of our cuisine. Your responsibilities will include overseeing the dining room, managing the service staff, and maintaining the highest standards of hospitality. You will work closely with Chef/Owner Ivan Brehm and the team to deliver a seamless and memorable experience for our guests.

If you have a passion for fine dining, a keen eye for detail, and a commitment to excellence, we would love to hear from you. Apply now to be part of a team that values innovation, diversity, and impeccable service.

Job Description

• Support Restaurant Manager / Assistant Manager in administering all facets of service operations.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
• Ensure that the place of work and surrounding area is kept clean and organized at all times.
• Successfully perform opening and closing procedures established for the restaurant.
• Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
• Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
• Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Maintain a good rapport and work relation with staff in within the restaurant.
• Projecting at all times a positive and motivated attitude and exercise self-control.
• Ad hoc duties as assigned by Superior.

Job Requirement

• GCE N / O Level onwards
• At least 2 years of relevant experience in Front of House (FOH) in F&B Industry.
• Able to multitask and work efficiently under pressure
• Good communication and customer service skills
• Having a Food & Hygiene certificate will be an added advantage.

Staff Benefits

• Basic Salary + Birthday Leave + Employee Discount
• Staff meals will be provided
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance) + Good Career Progression

Roles & Responsibilities

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

1. Hardworking, motivated, serious, team player and passionate about food, beverage and service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

As the hostess, you are responsible for greeting and seating guests as they enter the restaurant, ensuring a welcoming atmosphere. This role involves managing reservations, maintaining the waitlist, and communicating with the front-of-house staff to ensure smooth operations. The hostess may also handle customer inquiries, provide information about the menu, and assist in maintaining a clean and organized front area. Strong communication, customer service skills, and the ability to multitask in a fast-paced environment are essential for success in this role.

Job description:

• Welcome guests to the venue;
• Provide accurate wait times and monitor waiting lists;
• Manage reservations and work on building a customer database of their personal information and preferences;
• Escort customers to assigned dining or bar areas;
• Provide menus and announce Waiter/Waitress’s name;
• Greet customers upon their departure;
• Coordinate with wait staff about available seating options;
• Maintain a clean reception area;
• Cater to guests who require extra attention (e.g. children, elderly);
• Answer incoming calls and address customers’ queries;
• Assist wait staff whenever essential;
• Assist in social media management together with the management team; and
• Any other duties required by the management.

Job requirement:

• Proven experience as a restaurant hostess or in a similar guest-facing role
• Excellent communication and interpersonal skills
• Strong organizational abilities with attention to detail
• Ability to remain calm and composed in high-pressure situations
• A positive attitude and a genuine desire to create exceptional guest experiences
• Flexibility to work evenings, weekends, and holidays as needed

Job Description & Requirements

1.Assist the restaurant Manager to oversee the operations of the restaurant，Perform opening and closing duties

2.Carry out maintenance on all restaurant equipments and records，Perform daily operation tasks such as taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages

3.Provide excellent customer service at all time and ability to handle feedbacks. Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.

4.Manage and oversee all storage supplies for the restaurant to ensure smooth operation

5.Monitor inventory to ensure that resources are used effectively and minimizing wastage

6.Maintain a high standard of personal hygiene and appearance at all time

7.Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas

8.Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.

9.Any other ad hoc duties as assigned by the Company.

Requirements:

1.Minimum Diploma in Food and Beverage Management

2.Minimum 2 years of working experience in F&B industry

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

5.Customer oriented, service focus, responsible and positive working attitude

• Always greet and welcome guests promptly in a warm and friendly manner.
• Always thank and give fond farewell to guests conveying anticipation for their next visit.
• Assist guests with table reservations.
• Assist guests while seating.
• Ensure guests are serviced within the specified time.
• Has a good knowledge of menu and presentation standards.
• Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
• Able to answer any questions regarding the menu and assist with menu selections.
• Able to anticipate any unexpected guest need and react promptly and tactfully.
• Always applies service techniques correctly at all times, and serves Food & Beverage items with enthusiasm.
• Serve food courses and beverages to guests.
• Set tables according to the type of event and service standards.
• Record transactions/orders in Point of Sales systems at the time of order.
• Communicate with the kitchen regarding any menu questions, the length of wait, and product availability.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Check with guests to ensure satisfaction with each food course and beverage.
• Responsible for clearing, collecting, and returning food and beverage items to the proper area.
• Maintain cleanliness of work areas, china, glass, etc. throughout the shift.
• Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
• Present accurate final bill to guests and process payment.
• Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.
• Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
• Ensures that hotel brand standards and SOPs are consistently implemented.
• Work with fellow staff and managers to ensure that the restaurant achieves its full potential.
• Completes the daily responsibilities that are set for each shift.
• Complete closing duties, including restocking items, turning off lights, etc.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Take an active role in coaching and developing junior staff.
• Any other duties related to food and beverage service assigned by the manager.
• Able to work night shift
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

. Hardworking, motivated, serious, team player and passionate about food, beverage and service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

Executive Chef

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

• Reviewing staffing levels to meet service, operational, and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• Setting and monitoring performance standards for staff.

• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Job Overview

We are looking for a skilled and reliable Restaurant Cook to join our kitchen team. The ideal candidate will be passionate about cooking, able to work efficiently in a fast-paced environment, and committed to maintaining high standards of food quality and presentation. As a Restaurant Cook, you will be responsible for preparing, cooking, and presenting a variety of dishes, ensuring that all meals are prepared to the highest standards.

Key Responsibilities

Food Preparation and Cooking:

• Prepare and cook menu items according to the restaurant’s specifications and recipes.
• Ensure all dishes are prepared to the highest quality, taste, and presentation standards.
• Maintain a clean and organized workstation, adhering to safety and hygiene standards.
• Assist in the preparation of ingredients, sauces, garnishes, and side dishes.

Quality Control and Presentation:

• Ensure consistency and high-quality food preparation at all times.
• Follow proper food portioning and presentation standards.
• Monitor food inventory levels and help with stock rotation to minimize waste.

Kitchen Operations:

• Work in collaboration with other kitchen staff to maintain a smooth and efficient operation.
• Adhere to food safety regulations, including proper storage, handling, and sanitation practices.
• Maintain a clean, organized, and safe work environment in compliance with all health and safety standards.

Team Collaboration:

• Communicate effectively with other team members to ensure smooth service during peak hours.
• Assist in cleaning and maintaining kitchen tools and equipment.
• Take direction from senior chefs and assist with other kitchen tasks as needed.

Requirements:

• Proven experience as a Cook or in a similar role within a restaurant setting.
• Knowledge of cooking techniques and kitchen equipment.
• Ability to follow recipes and instructions to prepare menu items consistently.
• Strong organizational and time management skills.
• Ability to work efficiently in a fast-paced environment under pressure.
• Good communication and teamwork skills.
• Positive attitude, strong work ethic, and a commitment to quality.

Why Join Us?

• Competitive salary and benefits package.
• Opportunities to learn and develop culinary skills.
• Supportive team environment with potential for career advancement.
• Access to training and professional development opportunities.
• Employee discounts on meals.

Additional Information:

Working Hours: 6-day work week with rotating shifts.

Work Environment: Kitchen setting, involving physical activity such as standing for extended periods, lifting, and handling kitchen equipment.

Our team at ATIPICO thrives on passion and love for excellence. We are a team of curious, detail oriented individuals, all coming from various backgrounds, sharing a common belief in the value of true hospitality. We approach all our customers with attention and a sensitive, personal touch.

We are looking for a Restaurant Supervisor who can embody these values.

Responsibilities

Supervise daily restaurant operations to ensure smooth service flow.

Assist in planning and executing shifts, ensuring adequate staffing and resource allocation.

Maintain a clean and organized restaurant environment, ensuring compliance with health and safety regulations.

Train, mentor, and motivate restaurant staff to deliver excellent customer service.

Assign duties to team members and ensure tasks are completed efficiently.

Promptly addressing and resolving any issues or complaints, professionally.

Monitor guest feedback and work with the team to implement improvements.

Oversee stock levels and assist with ordering supplies to prevent shortages.

Ensure the team’s grooming standards are being met and maintained to demonstrate a professional image of the company.

Requirements and skills:

Minimum 3 years of F&B experience at a supervisory level

Willingness to work on rotating shifts including weekends and Public Holidays.

Extensive knowledge in food & beverages.

Service-oriented team player with excellent interpersonal and communication skills

Strong leadership, motivational and people skills

Able to multi-task and work under pressure in a fast pace environment

Ensure compliance with sanitation and safety regulations

The Restaurant Cook must be able to prepare and cook all the following food items as per our restaurant recipes. Must have experience in bulk cooking of south and north Indian food dishes using commercial combi-oven in auto-mated food preparation environment. Duties include washing, cutting & preparing of ingredients, following food health and safety procedures, assist other cooks and staff and deliver food in a fast-paced environment. Must be willing to do multitasking roles, such as, washing and cleaning of cooking vessels, utensils and kitchen environment. Must be willing to work any shift, night shift hours, weekends and public holidays.

• Cook Traditional Chittinadu Lunch Meal Verities.
• Cook North Indian Meals Varieties.
• Cook Traditional South and North Indian Breakfast Dishes.
• Cook South and North Indian Snacks (Methu Vadai, Masala Vadai, Curry Puff, Samosa, etc)
• Cook Various Varieties of Prata (Nool Prata, Bun Prata, Kili Prata, Tissue Prata, etc)
• Cook Varieties of Thosai (Paper Thosai, Cone Thosai, Veetu Thosai, etc)
• Cook all Varieties of Naans (Butter Naan, Garlic Naan, Ghee Naan, etc)
• Cook all Varieties of Tandoori Roti (Butter Roti, Garlic Roti, Ghee Roti)
• Cook all Varieties of Tandoori Side Dishes (Butter Chicken, Chicken Tikka, Panner Butter, etc)
• Cook Traditional Chittinadu Dum Briyani.
• Cook Traditional Hyderabad Dum Briyani.
• Cook Traditional Malabar Dum Briyani.
• Cook all Varieties of Biriyanis using Combi-Oven.
• Cook Goreng Sambal and Rojak Kuwa.
• Cook Malaysian Style Veg and Non Veg Dishes.
• Setting up, cleaning, and organizing work stations.
• Preparing ingredients for the shift, washing vegetables, chopping, seasoning meat, etc.
• Roti Prata Dough Mixing and Making Prata Dough Balls.

REQUIREMENTS

• Must have minimum 4 years of experience with the above-mentioned requirements.
• No Formal Education
• Must be willing to work any shift, night hours shift, weekends and public holidays.
• Must have experience in team based bulk cooking environment with multitasking working capabilities.
• Must have experience in cooking using Combi-oven with automated programming of recipes for south and north Indian food dishes.

Job Responsibilities:

• Accurately take customer orders and serve food and beverages with professionalism and courtesy.
• Monitor and ensure the quality and presentation of all food and beverage items served to guests.
• Provide a consistently high level of service, ensuring a positive and memorable dining experience for all guests.
• Maintain rigorous standards of hygiene and cleanliness in all areas of service, including workstations and dining areas.
• Assume responsibility for assigned shifts, ensuring smooth operations and efficient service within the designated section/area.
• Adhere to established operational procedures and policies, while proactively suggesting improvements to superiors.

Requirements:

• Minimum of 1 year of relevant experience
• A positive, team-oriented attitude with strong interpersonal skills and the ability to engage with guests in a friendly and approachable manner.

1. Oversees and supervises daily operations of the restaurant.

2. Prioritizes, schedules, and assigns restaurant staff.

3. Delegates and oversees table service duties.

4. Performs other related duties as assigned.

5. To monitor and ensure proper handling of equipment.

6. To ensure cleanliness and hygiene standards are met in the work area.

7. To make recommendations and provide feedback to the Manager.

8. To assist the Manager in his/her duties and take charge in his/her absence.

9. Train, guide, and monitor all new hires' work and performance.

10. To have a thorough knowledge of the food and beverage menu.

11. To receive, write and place all food and beverage orders.

12. To ensure that Food & Beverage orders are being served promptly

13. To handle guests' complaints discreetly.

Requirements:

- Must have at least one year experience

- Ability to skillfully multitask

- Good Leadership and Team player

- Motivational management style

- Excellent customer service and resilience

- Fast-paced decision making

Locations:

Locations available:

1. The Star Vista (next to Buona Vista Station)

Full-timer Break time: 2 hours (weekdays) and 1.5 hours (Sat, Sun & PH)

Part-timer Break time: 2 hours (all days)

2. Millenia Walk (no split shift) (above Promenade Station)

Full-timer Break time: 1.5 hours (all days)

Part-timer Break time: 1 hour (all days)

Working Arrangement:

- 5 days work week

- Between 10.30 am and 9.00 pm/9.30 pm/10.00 pm

- Meal provided

Job Overview

We are looking for a skilled and reliable Restaurant Cook to join our kitchen team. The ideal candidate will be passionate about cooking, able to work efficiently in a fast-paced environment, and committed to maintaining high standards of food quality and presentation. As a Restaurant Cook, you will be responsible for preparing, cooking, and presenting a variety of dishes, ensuring that all meals are prepared to the highest standards.

Key Responsibilities

Food Preparation and Cooking:

• Prepare and cook menu items according to the restaurant’s specifications and recipes.
• Ensure all dishes are prepared to the highest quality, taste, and presentation standards.
• Maintain a clean and organized workstation, adhering to safety and hygiene standards.
• Assist in the preparation of ingredients, sauces, garnishes, and side dishes.

Quality Control and Presentation:

• Ensure consistency and high-quality food preparation at all times.
• Follow proper food portioning and presentation standards.
• Monitor food inventory levels and help with stock rotation to minimize waste.

Kitchen Operations:

• Work in collaboration with other kitchen staff to maintain a smooth and efficient operation.
• Adhere to food safety regulations, including proper storage, handling, and sanitation practices.
• Maintain a clean, organized, and safe work environment in compliance with all health and safety standards.

Team Collaboration:

• Communicate effectively with other team members to ensure smooth service during peak hours.
• Assist in cleaning and maintaining kitchen tools and equipment.
• Take direction from senior chefs and assist with other kitchen tasks as needed.

Requirements:

• Proven experience as a Cook or in a similar role within a restaurant setting.
• Knowledge of cooking techniques and kitchen equipment.
• Ability to follow recipes and instructions to prepare menu items consistently.
• Strong organizational and time management skills.
• Ability to work efficiently in a fast-paced environment under pressure.
• Good communication and teamwork skills.
• Positive attitude, strong work ethic, and a commitment to quality.

Why Join Us?

• Competitive salary and benefits package.
• Opportunities to learn and develop culinary skills.
• Supportive team environment with potential for career advancement.
• Access to training and professional development opportunities.
• Employee discounts on meals.

Additional Information:

Working Hours: 6-day work week with rotating shifts.

Work Environment: Kitchen setting, involving physical activity such as standing for extended periods, lifting, and handling kitchen equipment.

You will be responsible to provide an excellent and consistent level of service to your customers. The F&B Service Captain is responsible for:

• Serving Food & Beverage to guests.
• Attending to guests' enquiries, taking necessary actions to anticipate their needs and ensure that they have a positive dining experience by exceeding their expectations.
• Providing a courteous, professional, efficient and flexible service in order to maximize guest satisfaction.
• Maintaining restaurant's cleanliness and outlook at all times.
• Assist the team to prepare and set-up restaurant for food service.

• Miniumum with GCE 'O' Level. Candidates with a hospitality certificate/diploma is an advantage.
• Minimum 6 months work experience in hotel operations.
• Good customer service, communications and interpersonal skills are a must.

- Co-ordinating daily restaurant management operations, take charge of Phone Reservation. (Included during break hours).

- Responsible for opening and closing procedure of the restaurant

- Maximize sales opportunity and control cost within the budget to meet business result.

- Delivering superior food and beverage service and maximizing customer satisfaction

- Responding efficiently and accurately to restaurant customer

enquiries and complaints, problem solving

- Meet and greet customers, organize table reservation and offer advice

about menu and liquor choices

- Overseeing stock levels

- Liaising with customers, employees, suppliers, sales representatives

etc

- Organize and supervise shifts, plan smooth operation of the

restaurant as well as manager the cash drawers and petty cash

- Handling administration and paperwork

- Making improvements to the managing and running of the business

and developing the restaurant

- Ensures that appropriate sanitation and safety standards are met

Singapore SFA requirement

- Formulating strategies, assessing and improving profitability of the

restaurant

- Recruitment, training and supervisory of staffs, diligent and be a team

player

- Any decision making must seek for company director approval

- Other ad-hoc duties as assigned

Job Description:

1. Manage daily restaurant operations (Hall and Kitchen)
2. Manage Schedule planning and Sales opening and closing.
4. Provide excellent customer service to our guests.
5. Respond efficiently to customer complaints.
6. Responsible in ensuring smooth operating of the restaurant.
7. Any others duties as Restaurant Manager.

8. Able to manage workers from different culture.

Job Requirements

1. Full-time position.
2. Team player and willingness to learn.
3. Good soft skills and management skills.
4. Preferable with 4-5 years of experience in F&B industry.
5. Mature and positive attitude.

6. Able to manage Sichuan Restuarant

7. Able to manage workers from different culture background.
8. Able to commit on weekends and public holiday.

9. Able to commit different types of work when company needs

10. Must be able to lead the whole team and ensure the profitbility of the restuarantJob Description:

1. Manage daily restaurant operations (Hall and Kitchen)
2. Manage Schedule planning and Sales opening and closing.
4. Provide excellent customer service to our guests.
5. Respond efficiently to customer complaints.
6. Responsible in ensuring smooth operating of the restaurant.
7. Any others duties as Restaurant Manager.

Job Requirements

1. Full-time position.
2. Team player and willingness to learn.
3. Good soft skills and management skills.
4. Preferable with 4-5 years of experience in F&B industry.
5. Mature and positive attitude.

6. Able to manage Sichuan Restuarant

7. Able to manage workers from different culture background.
8. Able to commit on weekends and public holiday.

9. Able to commit different types of work when company needs

10. Must be able to lead the whole team and ensure the profitbility of the restuarant

Our team at ATIPICO thrives on passion and love for excellence. We are a team of curious, detail oriented individuals, all coming from various backgrounds, sharing a common belief in the value of true hospitality. We approach all our customers with attention and a sensitive, personal touch.

We are looking for a Restaurant Supervisor who can embody these values.

Responsibilities

Supervise daily restaurant operations to ensure smooth service flow.

Assist in planning and executing shifts, ensuring adequate staffing and resource allocation.

Maintain a clean and organized restaurant environment, ensuring compliance with health and safety regulations.

Train, mentor, and motivate restaurant staff to deliver excellent customer service.

Assign duties to team members and ensure tasks are completed efficiently.

Promptly addressing and resolving any issues or complaints, professionally.

Monitor guest feedback and work with the team to implement improvements.

Oversee stock levels and assist with ordering supplies to prevent shortages.

Ensure the team’s grooming standards are being met and maintained to demonstrate a professional image of the company.

Requirements and skills:

Minimum 3 years of F&B experience at a supervisory level

Willingness to work on rotating shifts including weekends and Public Holidays.

Extensive knowledge in food & beverages.

Service-oriented team player with excellent interpersonal and communication skills

Strong leadership, motivational and people skills

Able to multi-task and work under pressure in a fast pace environment

Ensure compliance with sanitation and safety regulations

• Handling reservations, home deliveries & general inquiries.
• Ensure positive guest service in all areas, respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Taking orders, opening bills, presenting bills, and closing bills
• Serving food, clearing courses if required and shorthanded
• Oversee and manage food service of the restaurant.
• Briefing the waiters, servers and trainees
• Topping up the side stations, Replenishing the ingredients
• Requesting supplies
• Receiving and storing the goods and supplies at proper places
• Leading a team of waiters, servers and service trainees
• Arranging and stacking the crockery and cutlery.
• Investigate and resolve complaints concerning food quality and service.
• Maintain safe, secure and healthy environment by establishing, following and enforcing sanitation standards and procedures, complying with legal regulations.
• Maintains ambiance by controlling lighting, background music, glassware, dinnerware, & utensil quality & placement, monitoring food presentation & service.
• Reporting to assistant restaurant manager
• Working closely and assist the restaurant manager in his and work in his capacity in his absence.
• Passing his knowledge and skills ( eg. Up selling) to, servers, waiters and trainees

Job Description & Requirements

Join our team as a Restaurant Manager, overseeing all aspects of restaurant operations, including public holidays and night shifts. We are seeking a dedicated individual who can fulfill the following roles and responsibilities

Responsibilities:

1. Operational Leadership:Provide overall leadership and management for the restaurant, ensuring smooth day-to-day operations.

2. Staff Management:Recruit, train, and manage restaurant staff, fostering a positive and high-performing team culture.

3. Shift Scheduling:Develop and manage staff schedules, including public holidays and night shifts, to ensure adequate coverage.

4. Customer Service Excellence:Maintain a high standard of customer service, ensuring customer satisfaction and resolving issues promptly.

5. Quality Control:Oversee the quality of food and beverage service, ensuring consistency with established standards.

6. Inventory Management:Manage inventory levels, including ordering and stock control, to minimize waste and optimize resources.

7. Financial Oversight:Monitor and manage restaurant finances, including budgeting, cost control, and achieving revenue targets.

8. Adherence to Policies:Ensure compliance with company policies, health and safety regulations, and licensing requirements.

9. Marketing and Promotion:Contribute to marketing initiatives and promotional activities to drive customer traffic and revenue.

10. Problem-Solving:Address and resolve operational challenges, customer complaints, and staff issues promptly.

11. Adaptability:Flexibility to work on public holidays and night shifts as necessary to meet business demands.

12. Reporting and Communication:Provide regular reports to higher management, communicate goals, and collaborate with other departments.

13. Training and Development:Facilitate training programs for staff development and skill enhancement.

Job Requirements:

· Managerial Experience:Proven experience in a managerial role within the restaurant or hospitality industry.

· Availability:Must be available to work on public holidays and night shifts.

· Leadership Skills:Strong leadership and interpersonal skills with the ability to motivate and guide a diverse team.

· Customer-Centric:A customer-centric mindset with a focus on delivering an exceptional dining experience.

· Financial Acumen:Solid financial management skills, including budgeting and cost control.

· Problem-Solving:Excellent problem-solving abilities in a dynamic and fast-paced environment.

We appreciate your interest in joining our team. Please note that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA Licence ID : 18C9520

EA Registration ID: R1765753

• Preparing indian foodPreparing and cooking a variety of dishes, and ensuring they are ready on time and in the right order
• Managing kitchen staffSupervising and developing junior kitchen staff
• Maintaining kitchen hygieneEnsuring that utensils and work areas are clean and ready for the next shift
• Adhering to food safety and sanitation regulationsFollowing proper handling and disposal of waste, and helping to maintain kitchen hygiene standards
• Checking stockBefore each service period, checking the stock of food supplies and preparing the workstation

Job Description & Requirements

1.Assist the restaurant Manager to oversee the operations of the restaurant, perform opening and closing duties.

2.Carry out maintenance on all restaurant equipment and records, perform daily operation tasks such as taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages.

3.Provide excellent customer service at all time and ability to handle feedback. Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.

4.Manage and oversee all storage supplies for the restaurant to ensure smooth operation

5.Monitor inventory to ensure that resources are used effectively and minimizing wastage

6.Maintain a high standard of personal hygiene and appearance at all time

7.Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas

8.Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.

9.Any other ad hoc duties as assigned by the Company

Requirements:

1.Minimum 2 years of working experience in F&B industry

2.Able to work under pressure in a fast paced, dynamic and challenging work environment

3.Able to work split shift, weekends and public holidays

4.Customer oriented, service focus, responsible and positive working attitude

Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience