• Hiring and training restaurant staff following company policies
• Speaking with diners to address concerns or solve problems
• Creating work schedules for restaurant staff
• Managing inventory of food, supplies, and equipment
• Training and supervising staff, ensuring quality service and excellent overall performa
• check out the accounts & billing of the business
• update sales of pos to the management

• Kitchen Helper x 3 headcount
• Non Halal Japanese Curry Restaurant
• Outlets: Dhoby Ghaut, Buona Vista, Bugis
• 6 Days Work per Week 44 hours
• Gross Salary: $1850 to $2500
• Bonus and uniform provided

Requirements

• Basic cook skills experience will do, training provided and guided by chef.

Job scope:

• Cook, prepare order items and plan out the workflow
• Conduct checks on food quality, and work with the kitchen team

#SCR-carson-cheong

⭕ Cheong Kar Chun ⭕ Team Manager ⭕ R1980386

⭕ The Supreme HR Advisory ⭕ 14C7279

Inviting aspiring F&B candidates seeking to work in a dynamic restaurant group, with fine dining and casual dining operations in the city area.

FK Dunamis Group is looking for a committed and talented F&B Executive with the following capabilities to join our growing team

• seeking experienced and passionate personnel to join us in our fine-dining flagship outlet and casual dining restaurant;
• at least 2 years relevant experience in Japanese cuisine
• meticulous and detailed in their presentation of food and service;
• well-groomed and comfortable working under stress and a demanding environment;
• comfortable working split shift and a 6 days work week, and
• preferably ready to start immediately or within a short notice period;
• Successful applicants can expect good career progression and competitive remunerations;

We offer

• 10 days Annual Leave entitlement
• Opportunity for overseas travel
• Excellent career prospects and various benefits for senior employees.

Candidates who are able to work independently and self-motivated with a desire to join a STABLE AND PROGRESSIVE company should apply. Interested applicants may email their resume to [email protected]

1. Responsible for providing excellent service standards at all times, and to ensure courteous and efficient food and beverage services to the customers. This includes but is not limited to the following:

• Be proactive and vigilant in service.
• Interact with customers in a pleasant and calm manner.
• Handle table reservations.
• Greet all customers by name warmly, with an appropriate greeting.
• Direct customers to table
• Keep updated on current menu (e.g. specialties, menu deviations, to be aware if kitchens staff are running out of items, etc.)
• To take orders – Present menu, suggest and recommend items appropriately, assist in drink selection, inform customers about food preparation details, communicate specific customer needs to chefs.
• Properly open and pour wine at table-side.
• Maintain proper dining experience – Delivery items promptly, fulfill customer needs, clear tables, refill glasses, offer desserts and drinks, bid a fond farewell to customers, etc.
• To attend and respond to the customers’ needs promptly and professionally.
• To present bills to the customers, collect payment and give to the cashier, return change or credit card to the customers.

2. To comply with grooming and appearance standards at all times.

• Adhere to grooming standards consistently.
• Always wear a smile.
• Maintain positive body posture (e.g. do not slouch).

3. To prepare the F&B outlet for daily operations. This includes but is not limited to the following:

• Prepare table, lay out napkins and utensils.
• Ensure condiments are refilled.
• Perform all other preparation tasks.
• To perform general housekeeping and cleaning duties, including sweeping, mopping, cleaning glasses, furniture & fittings and laying of tables etc.

4. Any other appropriate duties and responsibilities as assigned.

Leadership: Provide strong leadership and direction to the restaurant staff, fostering a positive and cohesive team environment.

Operations: Manage and supervise daily operations and events such as dining room management, inventory control, and equipment maintenance. Assume responsibility and collaborate closely with the kitchen team as required.

Financial Management: Develop and manage budgets, control costs, and maximize profitability while ensuring top-notch quality.

Customer Service: Ensure a high level of customer satisfaction through excellent service, addressing customer feedback, and resolving any issues promptly.

Menu and Marketing: Collaborate with our culinary team to create and update menus. Contribute to marketing strategies to attract and retain customers.

Recruitment:

Recruit individuals who not only have the right skills but also fit well with the team culture and values.

Ensure that new hires are integrated smoothly into the team.

Staff Training and Development: Coach, mentor, and provide ongoing training to enhance the skills and performance of our staff.

Vendor and Supplier Relations: Maintain strong relationships with suppliers to ensure the highest quality of ingredients and products at competitive prices.

Quality Control: Uphold our standards for food quality, presentation, and service.

Health and Safety: Ensure strict compliance with health and safety regulations, including food safety practices and staff training.

Problem-Solving: Handle unexpected issues and challenges that may arise within the restaurant.

*Responsibikities*

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practices

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

*Requirements*

• Must have semi fine or fine dining Japanese restaurant experience.

✨ Elevate Dining Experiences – Guest Experience ✨

Step into a riverside retreat where European elegance blends with serene charm. Our restaurant isn’t just about fine dining—it’s where milestones are celebrated, laughter echoes, and love stories unfold. With an exceptional menu and handcrafted cocktails, we’re on the hunt for passionate individuals to craft unforgettable guest experiences.

What Awaits You?

Your main duties are as follows:

• Adhere to hygiene and safety standards

• Take reservations and enquire purpose of visit.

• Present menu and share promotions, specials, and items to customers.

• Take food and beverage orders, repeat orders to guests, and inform guests of the estimated time to serve.

• Oversee a team of servers who are assigned to his/her shift.

• Key orders in the Point-of-Sale system efficiently.

• Process payment and check bills promptly.

• Assist the assistant general manager by getting involved in planning and organizing special events.

• Check food and beverage inventories and stocks in a consistent and accurate manner.

• Complete opening, operating, and closing procedures.

• Handle problems with cashier payments.

• Escalate guests' complaints to the duty manager if unable to conduct service recovery.

• Adhere to the company’s standard operating procedures

• Any other appropriate duties and responsibilities as assigned

Working Hours: 6 days work week, including weekends & PH.

Responsibilities

1. Greets guests and responds to guest inquiries and requests in a prompt and professional manner.

2. Supervises the service rendered and delivery of ordered items by F&B attendants is timely and consistent with the restaurant’s standards.

3. Equips with updated knowledge of the restaurant’s products and services

4. Resolves customers’ complaints during shift and logs all complaints for further follow-up actions.

5. Conducts shift briefings to ensure restaurant activities and operational requirements are known to staff on duty.

6. Checks and maintains stock for F&B supplies e.g. cutleries, dinnerware, glassware, etc. for smooth operations.

7. Manage table reservation system and service crew

8. Oversees the maintenance cycle for service equipment.

9. Adhere to hygiene and safety standards

10. Adheres to local regulations concerning health, safety, or other compliance requirements, as well as the company’s standard operating procedures

11. Handles other adhoc duties as and when assigned by Assistant Manager / F&B Manager.

Requirements

1. Demonstrated ability to manage crew members

2. 2 years of relevant experience in a similar capacity

3. Demonstrated ability to interact with customers, employees, and third parties

4. Possesses strong problem-solving and training abilities

5. Interaction with guests in Mandarin & English is essential

6. Customer service-oriented mindset

7. Able to multi-task in a fast-paced environment

Working Hours: 6 days work week, including weekend & PH.

Join our dynamic team as a Restaurant Manager, where you will play a critical role in ensuring our restaurant operates smoothly and efficiently every day. We are looking for a dedicated leader who can maintain high standards and foster a positive environment for both staff and guests.

Key Responsibilities:

• Ensure daily operations run smoothly, maintaining the highest quality of service.
• Actively respond to and resolve guest problems and complaints to ensure customer satisfaction.
• Train new employees on bar standards and provide ongoing coaching and mentoring to support their personal development.
• Monitor and ensure proper grooming and hygiene standards for all service staff are upheld.
• Ensure all kitchen equipment is well-maintained and operational, adhering to SFA standards; promptly inform the management team of any issues.
• Collaborate with management on supply ordering, cost management, floor efficiency, and staffing needs.
• Assist in the company’s expansion plans and initiatives.

Requirements:

• A positive attitude and a strong willingness to learn.
• Display integrity, initiative, and a proactive approach to challenges.
• A true team player who values collaboration.
• Strong communication skills to engage effectively with staff and guests.
• Minimum of 3 years of related experience.

Preferred Experience:

• Supervisory experience: 3 years
• Restaurant management: 3 years
• Customer service: 3 years
• General management: 3 years

If you are passionate about the hospitality industry and have the drive to elevate our restaurant experience, we want to hear from you! Apply today to join our team and help us create memorable dining experiences.

Key Responsibilities:

1. Operational Management

Oversee daily restaurant operations, ensuring smooth service and adherence to company policies.

Monitor food quality, presentation, and consistency to maintain high culinary standards.

Ensure compliance with health, safety, and hygiene regulations, including Chinese cuisine-specific requirements.

Maintain inventory levels and ensure timely ordering of supplies, including specialty ingredients for Chinese dishes.

2. Customer Experience

Provide excellent customer service, handling guest feedback and resolving complaints promptly.

Develop and implement strategies to enhance guest satisfaction and loyalty.

Ensure the ambiance reflects the cultural authenticity of the Chinese dining experience.

3. Staff Management

Recruit, train, and supervise staff, including chefs specializing in Chinese cuisine, servers, and support teams.

Create schedules to ensure adequate staffing during peak and off-peak hours.

Conduct regular performance evaluations and provide coaching and development opportunities.

4. Financial Management

Develop and manage budgets to ensure profitability.

Monitor daily sales and expenses, identifying opportunities to reduce costs and increase revenue.

Analyze financial reports and adjust operations to meet financial targets.

5. Marketing and Promotions

Develop marketing strategies, including promotions, events, and partnerships, to attract and retain customers.

Work with external agencies to promote the restaurant via social media, online platforms, and traditional advertising.

Introduce and highlight seasonal or special Chinese menu items to attract repeat business.

Build and maintain relationships with suppliers to source quality ingredients, especially for authentic Chinese dishes.

Negotiate contracts with vendors to optimize costs and ensure timely deliveries.

Qualifications:

Proven experience as a General Manager or in a similar leadership role, preferably in a Chinese restaurant.

Deep understanding of Chinese cuisine and dining culture.

Strong leadership and organizational skills.

Excellent communication and interpersonal abilities.

Financial acumen, including budgeting and P&L management.

Proficiency in restaurant management software and tools.

Skills and Attributes:

Passion for Chinese cuisine and hospitality.

Problem-solving and decision-making skills under pressure.

Multilingual abilities (e.g., Mandarin or Cantonese) are a plus.

Strong attention to detail and commitment to excellence.

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Supervisor/ Operations Manager

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Assist the team to perform preparation, table set up and ensure the proper handling of all operating equipment
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Escort guests to their table and provide recommendation and information proactively
• Ensure orders are keyed into Point-of-Sale system accurately and efficiently
• Manage and resolve any concerns and questions from guests
• Handle reservations, inquiries and channel all telephone messages received to the relevant party
• Adhere to the compliance of sanitation and safety regulations
• Provide guidance, and train new staff on restaurant operations

Job Requirements:

• 1 - 2 years of relevant experience, preferably in Fine Dining
• Prior experience working in a preopening team would be advantageous
• Possess strong knowledge in food (relevant cuisine) and beverage
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

• Assist to create good working environment and develop subordinates by identifying areas that needs training and action to support it
• Orientate and train employees so as to ensure that each individual has a complete understanding of the company’s policies by using the operations training manual
• Ensure daily opening and closing duties in the outlet are properly executed
• Manage, direct and co-ordinate all operation-related activities in a proficient and pleasant method
• Maintain high level of customer service as per QSC standards
• Ensure overall store image is maintained and the brand is well represented at all times
• Monitor opening and closing duties of the outlet
• Communicate daily and act as liaison between operations staff and management
• Ensure that POS system is operational and accurate at all times
• Provide co-ordination and services for both kitchen and service
• NITEC/Diploma/Degree in Business/F&B Management/Hospitality/Tourism or equivalent
• At least 1 year(s) of similar working experiences
• Proficiency in MS Office application
• Excellent interpersonal and communication skills
• Positive attitude with ability to influence positively
• Able to work on weekends

Job Duties and Responsibilities

• Prepare, serve and deliver high-quality products in accordance with the procedures and standards of the restaurant.

• Clearing the tables after the meals at the restaurant

• Process customers’ orders and generate their bills

• Pick and Pack food items according to customer orders

• Provide counter/takeaway service

• Dispose of waste

• Assist to maintain the cleanliness of the kitchen

• Assist the team in front-of-house and back-of-house duties

• Comply with workplace safety and health policies and procedures.

Requirement:

• A good team player with a positive work attitude

• Able to perform multi-task work

• Able to perform shift work, work on weekends and public holidays

• Those with no experience but have a passion for food preparation may also apply

• Salary will be commensurate based on experience

Benefits for Full Timer Position

• Annual Leave

• AWS and Various Incentives (T&C will apply)

• Free Duty Meals & Staff Discount

• Medical Benefits

• Insurance Coverage

• Training & Development

• Career Progression

• Long Service Awards

• Recruiting, interviewing and training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy, getting their feedback on the experience and handling complaints
• Organizing schedules, keeping track of employees’ hours and recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations, including front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance and disciplining or retraining employees to correct poor performance

Responsibilities:

• Formulate and implement strategies/plans to achieve results that align with business objectives.
• Responsible for preparing weekly sales analysis reports for the department.
• Identify key issues by analyzing the sales data and reports to improve outlet performances.
• Collaborate with team to review operational performance and identify improvement opportunities.
• Enhance and optimize the operational efficiency of existing business ventures and assist with daily ops activities.
• Meet any key performance indicators and objectives established at the beginning of the program.
• Conduct outlet site visits as needed
• To finish all the task as assigned and complete all other ad hoc duties as assigned

Requirements:

• Minimum Diploma in relevant field of studies
• Relevant operational experience preferably from F&B industry
• At least 4 years of experience

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 5.5 days or 6 days, rotating shift
• Salary Package: Up to $6,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays

Please apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #69871 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Adelin Chong | EA Reg No.: R1875641

Pietrasanta group: Passionate Italian concepts

Established in 2007, our group is a homegrown company with different concepts of Italian dining. Our goal is to give our customer a home/warm feeling whenever they dine at our outlets. We operate an Italian restaurant, 3 Pizzeria, 1 Gelato shop and 1 central kitche.

Our Team Culture

We’re passionate to develop our people to create the next generation of managers and chefs by training and promoting from within.

We want to create a space where everyone feels welcome. People can come together to enjoy great food, gelato, wine and company. We care about our customers and welcome them as we do into our home.

Service Team Members

Our Service combined with our quality food is the heart of our restaurants, we have a positive, supportive environment to develop your skills. Being part of our group, there is an opportunity for promotion and growth across the company. We are on the lookout for a range of Service roles:

Assistant Manager

Salary Range; commensurate based on experience:
From $3,400 to $3,600 per month

Job Responsibilities:
• Responsible for our Private Dining Restaurant called Casa Pietrasanta.
• Ensure food handling and hygiene regulations are in accordance with SFA standards.

• Able to take order, explain the menu and suggest dishes to the customers, able to reccomend and sell wines.
• Able to perform under pressure
• Keeping the Restaurant and equipment clean and in good working conditions
• Working closely with the Manager.
• Preparation/delegating of mise en place
• Maintain proper stock for smooth running of daily restaurant operations
Job Requirements:
• Minimum 2-3 years of experience in similar role
• Excellent communication, interpersonal, leadership and organisational skills
• Able to cope in a fast-paced environment
• Enjoys being challenged, committed to serving food of the highest quality.
• Have good initiative, a self-starter and a team player.

Team Benefits

· Career growth and promotion opportunities

· 5 day work week

· Monthly bonus with target reached

· Split Shift 10am-2.30pm / 5pm - 10pm

· Free staff meals

· Discount across all our brands

· Team member referral bonus

Job Summary: As a Service Crew member at our Japanese izakaya, you will play a vital role in delivering exceptional dining experiences. You will assist guests with their orders, provide knowledgeable recommendations, and ensure a welcoming atmosphere that reflects the essence of Japanese hospitality.

• Monitor employee teamwork and guest satisfaction on a daily basis.
• Ensure overall store image is maintained and the brand is well represented at all times.
• Manage service manpower planning, including planning on weekly duty roster to ensure optimum use of manpower.
• Supervise all service functions and operations in the outlet.
• Train, guide and motivate service staff.
• Communicate daily and act as liaison between staff and superiors.
• Responsible for daily opening and closing duties in the outlet and ensure proper execution.
• Perform stock inventory.
• Handling of daily sales transactions and cash float.
• Ensure overall outlet cleanliness and housekeeping.
• Administer all paperwork effectively.
• Assist Outlet Manager in the execution of his/her duties and takes over some of the routine tasks during his/her absence.
• Minimum 2 years of supervisory experience in F& B restaurants or similar.
• Passionate in Customer Service & F&B.
• Willing to perform shifts work and work on weekends and public holidays.

Job description

• Assist in the smooth running of daily operations of the restaurant, ensuring that sales targets and service standards are met
• Establish good relationship with customers and handle customers' request and feedback professionally and promptly
• Comply with licensing, hygiene regulation, health and safety legislation and guidelines.
• Responsible for maintaining the overall cleanliness of the restaurant dining area.
• Any other ad-hoc duties as assigned by the Company.
• Able to work closely and cordially with Manager.

Requirements

• Min 3 years of relevant experience in managing restaurant
• Able to commit 6 days of work per week and 10 hours of work per day
• Able to present a positive and professional attitude at all times in this service oriented industy
• Can work independently and as a team player. Takes initiative and is passionate in the work
• Willingness to learn and listen to feedback for improvement
• Able to work in a fast-paced environment
• Able to read food orders in Chinese and the knowledge of Mandarin/ Cantonese is essential due to the work nature of having to communicate in Chinese.

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 5.5 days or 6 days, rotating shift
• Salary Package: Up to $6,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays

Please apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #69871 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Adelin Chong | EA Reg No.: R1875641

Job Description

• Ensures the efficient and profitable management of the restaurant
• Keeps the General Manager up to date with relevant issues in the restaurant and gets their input and advice where necessary
• Ensures that the stock take figures are completed and accurate as per company requirements
• Covers for floor supervisors during emergency vacations and Ad-hoc leaves
• Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations.
• Supervises the opening & closing of the restaurant
• Ensures the proper cleaning and lighting of all restaurant areas
• Supervises a daily check up on the smooth performance of all restaurant machinery and equipment
• Maintains safe working conditions for employees and customers; resolves safety concerns quickly
• Assists in the implementation of manpower retention plans, and in communicating recruiting needs to the HR Department
• Coaches and trains employees in order to improve performance and to achieve the department’s objectives and targets through on-the-job-training and daily meetings
• Manages the restaurant staff working schedules
• Motivates and develops staff, in order to encourage their professional development
• Evaluates the performance of all Restaurant employees ensuring that reviews are delivered to the HR Department on time
• Suggests to General Manager the proposed salary reviews, personnel actions, promotions and provides feedback to employees
• Handles guest problems and complaints
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction
• Maintains an efficient ordering system to ensure that all necessary Restaurant and office supplies are available as needed
• Performs other duties pertinent to this job as assigned.

Requirements

1. Degree or advance diploma in Hotel & Restaurant management

2. Preferable with Hotel F&B or Chain stores management experience

3. Min 2 years’ experience as Restaurant General Manager

4. Experience and knowledge in Wine and Sake

5. Able to perform Shift work; including weekends and public holidays

6. Possess Fine Dining operation background

We are looking at passionate individuals to join our team.

Your scope of work consist:

Working Days: 5.5 Day

Monday - Friday: 11am - 3pm (2 hours Break) 5.30pm - 11pm

Saturday: 5pm - 11pm

Saturday Lunch off, Sundays Whole Day Off

Meals Provided

Guest Service

• Being the first point of contact for our guests, providing both a warm welcome and a fond farewell;
• Managing the reservations list & ensuring guests requests are accommodated;

Captain

• Hand out menus and wine lists to the customers.
• Answer questions about the dishes, including the preparation of the dishes when asked by the customers.
• Take orders from the customers.
• Relay orders to the kitchen or enter orders into the computer systems.
• Serve food and drinks to the customers.
• Prepare beverages for the customers or serve wine.
• Serve meals to customers.
• Open and pour bottles of wine at the table.
• Remove dishes from tables or counters
• Clean and arrange work stations, including chairs, linen, silverware, and glassware
• Replace tableware and linen.

Requirements

• Must have a commitment to deliver a unique and memorable guest experience. ·
• While comparable fine dining experience is preferable, any individual with passion and love for people, food, and wine will certainly be welcomed.

• POS management and basic troubleshooting
• Counting of float
• In charge of issuing part-timers' daily pay and records
• Daily deposit checks
• Daily consolidation receipts and revenue results
• Adhere to hygiene and safety standards
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned