Introducing an exciting new addition to the Culinary Arts Group, located at The Mondrian hotel. Dedicated to showcasing the rich flavours of Latin American cuisine. We aim to redefine this culinary tradition, pushing boundaries while honouring its heritage. The tasting menu will be ever-evolving, always celebrating the finest seasonal ingredients through the chefs’ experiences and inspirations, expressing their soulful approach to the craft.

As you step into our intimate 30-seat restaurant, you will be greeted by an inviting atmosphere, complete with a counter and open kitchen. Here, you can witness the skilled culinary artistry first-hand, as our talented team creates delectable dishes right before your eyes.

We are privileged to have an esteemed Michelin-starred chef husband and wife team of Latin American chef partners leading our kitchen. Their expertise and passion are evident in every dish they prepare, ensuring that your dining experience with us is truly unmatched within our city.

Job Overview

As a Captain/Supervisor for a fine dining restaurant, you are responsible for assisting the Restaurant Manager in the day-to-day functions of the restaurant. You would also be responsible for providing excellent customer service to guests. This includes greeting guests, taking their orders, delivering food and drinks, and ensuring that their needs are met throughout their meal. Captains/Supervisors in fine dining restaurants must have excellent communication and interpersonal skills, as well as the ability to work under pressure and meet high standards of customer service.

Roles & Responsibilities

Leadership & People Management

· Be proactive and responsible for own duties and assist others where required Service Excellence

· Perform all service duties including but not limited to the following:

· Opening and closing of restaurant

· Taking and fulfilling customers’ orders

· Cleaning and clearing tables

· Proper handling of the POS system

· Other side duties

· Comply with operational service standards

· Assist in organisation and maintenance of inventory and storage Risk Management

· Work in line with the restaurant’s risk aversion programme

· Assist in health and hygiene audits as well as safety checks

Other Roles and Responsibilities

Any other duties, roles and responsibilities that may be assigned from time to time by the General/Restaurant Manager.

Requirements

· Degree, Diploma or technical certificate in Hospitality and/or Restaurant Management

· Individuals with 1-2 years of experience in a fine dining restaurant/Michelin-starred establishment will be added advantage

· Good knowledge of wine pairings

· Ability to multitask and prioritize tasks

· Ability to work at flexible hours and on weekends

· A team player as well as able to work independently

· Having an eye for detail

· Ability to offer excellent customer service

Get in touch with us if you will be able to take up the job responsibilities. We would love to hear from you.