Benefits:
· Up till $2,400 + AWS
· 44 hours work week, Alternating 5 days, then 6 days shift pattern
· Outlets across Singapore
Job Description:
The Restaurant Captain is responsible for overseeing the operations of assigned F&B outlets, ensuring exceptional customer service, efficient service delivery, and overall operational excellence. This role requires strong leadership, communication, and organizational skills, as well as a passion for the hospitality industry.
Key Responsibilities
Monitor and ensure that F&B service operations are running smoothly and efficiently. Practice excellent customer relations, address customer complaints and queries satisfactorily, and exceed guest expectations. Ensure the outlet is set up for service and supervise a smooth operation. Minimize wastage, breakage, and spoilage to control costs and maximize profitability. Apply effective selling techniques to increase revenue and exceed guest expectations. Oversee cash and stock control procedures to ensure compliance with company policies. Ensure all drinks are prepared and served according to standard operating procedures (SOPs). Create innovative cocktails and constantly explore new preparation and presentation techniques. Understand the crucial aspects of bar and beverage control. Pair food with drinks and make appropriate recommendations to guests. Train and motivate the service team to deliver exceptional service. Perform any other duties as assigned.
Qualifications:
· Minimum 2 years of experience in the F&B industry.
· Minimum GCE ‘N’ or ‘O’ level
· Knowledge of food and beverages.
· Energetic and able to work in a fast-paced environment.
· Strong service orientation and results-driven mindset.
Proven ability to work effectively as part of a team.
