Total 12 job vacancies by Baia Pte. Ltd.

• Guest Interaction & Service:Greet guests upon arrival with a friendly and professional demeanor.
  Assist guests with reservations, ensuring that all guest preferences are noted and honored.
  Escort guests to their tables and ensure they are comfortable.
  Address and resolve guest concerns or complaints with diplomacy, ensuring positive resolutions.
  Maintain a high level of guest engagement during their dining experience, checking in periodically to ensure satisfaction.
  
• Reservation Management:Manage reservations and guest seating arrangements using the restaurant’s reservation system.
  Confirm reservations and provide any pre-arrival information (e.g., special events, menus, etc.).
  Upsell special offerings or promotions when appropriate.
  
• Guest Experience Enhancement:Personalize service by remembering repeat guests' names, preferences, and special occasions (e.g., birthdays, anniversaries).
  Ensure that all service standards are met, creating a high-quality guest experience.
  Facilitate special requests, such as dietary requirements, room setups, or event arrangements.
  
• Communication with Other Teams:Collaborate with kitchen, wait staff, and management to ensure smooth operations and high service standards.
  Inform kitchen or bar staff of special guest requests (e.g., allergies or food preferences).
  Maintain effective communication with the front-of-house team to ensure prompt seating, service, and guest follow-up.
  
• Administrative & Reporting Tasks:Monitor and update guest profiles (if applicable) for future reference.
  Assist with maintaining an organized waitlist, ensuring that guests are seated in a timely manner.
  Prepare daily reports on guest feedback, satisfaction levels, and any operational issues.
  
• Handling VIP Guests & Special Events:Provide a heightened level of service to VIP guests, ensuring their experience exceeds expectations.
  Assist in organizing special events, private dining, or group bookings, working with the management team to meet guest needs.
  
• Compliance & Standards:Adhere to all restaurant policies and health & safety regulations.
  Ensure a clean, organized, and professional environment in the guest-facing areas.
  Stay informed on restaurant menu offerings, promotions, and operational procedures.
  

1. Assisting in Kitchen Management:Assist the Sous Chef and Executive Chef in managing daily kitchen operations, ensuring smooth and efficient service.
   Help oversee and supervise the kitchen team to maintain high culinary standards and productivity.
   Ensure food is prepared and presented according to the restaurant’s standards and specifications.
   
2. Food Preparation & Cooking:Oversee and participate in the preparation of dishes during service, ensuring high-quality food production.
   Assist in the development of new menu items and specials, keeping up with industry trends.
   Ensure proper portion control, plating, and presentation of dishes before they are sent out to guests.
   
3. Training & Supervision of Kitchen Staff:Mentor and train junior kitchen staff, ensuring proper cooking techniques, cleanliness, and adherence to safety standards.
   Help supervise and manage kitchen staff during service hours, assigning tasks and ensuring that each station is operating efficiently.
   Provide guidance and feedback to junior chefs, cooks, and kitchen assistants to improve their skills.
   
4. Inventory & Stock Management:Assist with inventory management and ordering of food and kitchen supplies.
   Ensure all ingredients and supplies are stored and used correctly to minimize waste and maintain stock levels.
   Monitor stock rotation and help with regular inventory checks.
   
5. Health & Safety Compliance:Ensure that all food safety and hygiene regulations are adhered to, including proper food handling, storage, and sanitation practices.
   Oversee the cleanliness and maintenance of kitchen equipment, utensils, and work areas.
   Work with the team to maintain the kitchen’s cleanliness and compliance with health and safety standards.
   
6. Menu Development & Quality Control:Collaborate with the Executive Chef and Sous Chef to develop menu items, review recipes, and experiment with new dishes.
   Conduct regular tastings to ensure that all dishes meet the restaurant’s quality standards.
   Monitor food quality and portion sizes to ensure consistency.
   
7. Operational Efficiency:Work with kitchen staff to ensure timely and efficient food preparation during service hours.
   Assist in managing kitchen labor costs, and help ensure that food waste is minimized.
   Ensure that kitchen equipment is maintained, and any issues are reported for repairs or replacement.
   
8. Communication with Front-of-House:Coordinate with the front-of-house team to ensure seamless service and timely delivery of food to guests.
   Address any concerns from the front-of-house team regarding food quality, preparation times, or special guest requests.
   

A Chef de Partie in Singapore is responsible for managing a specific section of the kitchen, such as grill, sauté, or cold station. This mid-level culinary position requires a combination of culinary skills, leadership, and the ability to ensure food quality and consistency. Below is a typical job description and requirements for a Chef de Partie role:

Key Responsibilities:

1. Food Preparation & Cooking:Prepare and cook dishes according to recipes and high standards, ensuring consistency in presentation and taste.
   Monitor food quality and freshness and handle kitchen equipment safely.
   
2. Section Management:Oversee the designated section of the kitchen, ensuring smooth operations.
   Communicate effectively with other kitchen staff to coordinate tasks and maintain efficiency.
   
3. Supervision & Training:Train junior chefs and kitchen assistants on culinary techniques and safety procedures.
   Support the Sous Chef and Executive Chef in creating new menu items and maintaining kitchen standards.
   
4. Hygiene & Safety Compliance:Follow proper food handling procedures and maintain cleanliness standards in the kitchen.
   Ensure compliance with all health and safety regulations (e.g., HACCP).
   
5. Inventory & Stock Management:Monitor stock levels and ensure timely replenishment to prevent shortages.
   Participate in daily kitchen operations, including cleaning and maintenance tasks.
   

Position Overview:The Head Bartender is responsible for managing all bar operations, ensuring high-quality service, creating signature cocktails, and training bar staff. This role requires a deep knowledge of mixology, customer service, and leadership. The Head Bartender will work closely with the management team to develop menus, maintain inventory, and uphold the establishment's standards.

Key Responsibilities:

1. Bar Operations Management:Oversee daily bar operations, including opening and closing procedures.
   Ensure all beverages are served according to standard recipes and presentation guidelines.
   Maintain cleanliness and organization of the bar area, adhering to health and safety regulations.
   Coordinate with suppliers for stock and inventory management.
   
2. Customer Service:Provide exceptional service to guests, ensuring a welcoming and memorable experience.
   Handle guest complaints and inquiries professionally.
   Interact with customers to gather feedback and ensure satisfaction.
   
3. Cocktail & Menu Creation:Develop and craft signature cocktails that align with the establishment’s theme and standards.
   Stay updated with current trends in mixology and incorporate them into the menu.
   Collaborate with the culinary team to create food and beverage pairings.
   
4. Staff Management & Training:Train, mentor, and supervise bartenders and bar backs.
   Set performance standards and provide regular feedback to the team.
   Schedule shifts and manage staff rotas to ensure adequate coverage during peak hours.
   
5. Inventory & Cost Control:Manage inventory levels and conduct regular stock checks.
   Track and minimize wastage and loss.
   Assist in setting beverage prices and monitor cost controls.
   
6. Compliance & Safety:Ensure compliance with all local regulations, including alcohol service laws.
   Enforce responsible alcohol service and manage intoxicated customers.
   
7. Promotion & Event Management:Assist in promoting special events, happy hours, and promotions.
   Collaborate with marketing teams for social media content and promotional materials.
   

A Chef de Partie in Singapore is responsible for managing a specific section of the kitchen, such as grill, sauté, or cold station. This mid-level culinary position requires a combination of culinary skills, leadership, and the ability to ensure food quality and consistency. Below is a typical job description and requirements for a Chef de Partie role:

Key Responsibilities:

1. Food Preparation & Cooking:Prepare and cook dishes according to recipes and high standards, ensuring consistency in presentation and taste.
   Monitor food quality and freshness and handle kitchen equipment safely.
   
2. Section Management:Oversee the designated section of the kitchen, ensuring smooth operations.
   Communicate effectively with other kitchen staff to coordinate tasks and maintain efficiency.
   
3. Supervision & Training:Train junior chefs and kitchen assistants on culinary techniques and safety procedures.
   Support the Sous Chef and Executive Chef in creating new menu items and maintaining kitchen standards.
   
4. Hygiene & Safety Compliance:Follow proper food handling procedures and maintain cleanliness standards in the kitchen.
   Ensure compliance with all health and safety regulations (e.g., HACCP).
   
5. Inventory & Stock Management:Monitor stock levels and ensure timely replenishment to prevent shortages.
   Participate in daily kitchen operations, including cleaning and maintenance tasks.
   

A Junior Sous Chef is responsible for assisting the Sous Chef in the daily kitchen operations. They work closely with the culinary team to prepare food items according to the restaurant’s standards, ensuring food safety and hygiene regulations are followed. Their role involves planning menus, managing kitchen staff, monitoring inventory, and maintaining a clean and organized work environment. Junior Sous Chefs are also tasked with maintaining quality control and consistency across all dishes.

A Sommelier in Singapore is a specialized wine expert responsible for curating wine lists, recommending food and wine pairings, and advising guests on their wine selections. This role typically exists in fine dining restaurants, hotels, and upscale establishments where high-quality wine service is an essential component of the dining experience.

Key Responsibilities:

1. Wine Curation & Menu Development:Create and update the wine list in coordination with chefs and the Food and Beverage Manager.
   Recommend and pair wines with specific food items to enhance the dining experience.
   Source wines and negotiate prices with vendors to obtain the best value and variety.
   
2. Guest Interaction & Advisory:Advise guests on wine choices based on their preferences and the dishes they order.
   Educate guests about different wine varieties, regions, and vintages.
   Organize and host wine-tasting events to engage guests and promote wine sales.
   
3. Wine Service & Presentation:Ensure wines are served at the correct temperature and in appropriate glassware.
   Properly store opened bottles to maintain quality and taste.
   Train serving staff on wine etiquette, handling, and the wine list.
   
4. Wine Cellar Management:Oversee the organization and inventory of the wine cellar.
   Monitor stock levels and reorder wines as necessary to maintain a diverse selection.
   

1. Operational Oversight:Supervise and coordinate all operational activities, including front-of-house and back-of-house operations.
   Ensure that all processes and procedures are followed to maintain smooth and efficient operations.
   Monitor key performance indicators (KPIs) to assess operational performance and identify areas for improvement.
   
2. Staff Management:Recruit, train, and manage restaurant staff, including servers, kitchen staff, and support personnel.
   Create and maintain employee schedules to ensure adequate staffing levels during peak hours.
   Provide ongoing training, coaching, and performance feedback to enhance staff performance and morale.
   
3. Financial Management:Develop and manage budgets, forecasts, and financial plans to achieve revenue and profitability targets.
   Monitor expenses, control costs, and implement strategies to improve profitability.
   Conduct regular financial analysis and reporting to assess financial performance and identify opportunities for improvement.
   
4. Quality Control:Implement and maintain quality control measures to ensure that food preparation, presentation, and service meet established standards.
   Conduct regular inspections of the restaurant to ensure cleanliness, hygiene, and compliance with food safety regulations.
   Address any issues or concerns related to food quality, service, or cleanliness promptly and effectively.
   
5. Customer Service:Foster a culture of exceptional customer service and guest satisfaction throughout the restaurant.
   Handle customer inquiries, complaints, and feedback in a professional and timely manner.
   Implement strategies to enhance the overall dining experience and build customer loyalty.
   
6. Inventory Management:Oversee inventory management processes, including ordering, receiving, and stock control.
   Monitor inventory levels and ensure adequate supply of food, beverages, and other supplies.
   Minimize waste and spoilage through effective inventory management practices.
   
7. Health and Safety Compliance:Ensure compliance with health and safety regulations, food safety standards, and licensing requirements.
   Conduct regular safety inspections and audits to identify and address potential hazards.
   Implement and enforce safety protocols and procedures to maintain a safe and healthy work environment.
   
8. Strategic Planning and Development:Collaborate with senior management to develop strategic plans and initiatives to drive business growth and expansion.
   Identify opportunities for operational improvements, cost savings, and revenue generation.
   Stay updated on industry trends, market dynamics, and competitor activities to inform decision-making.
   

1. Supervision: Assist in overseeing daily operations of the restaurant, ensuring smooth workflow and adherence to company standards.
2. Staff Management: Help in recruiting, training, and managing staff members, including servers, hosts, cooks, and other support staff. Delegate tasks and provide guidance as needed.
3. Customer Service: Maintain high levels of customer satisfaction by ensuring prompt and courteous service, handling customer complaints or issues effectively, and fostering a positive dining experience.
4. Inventory Management: Assist in monitoring inventory levels of food, beverages, and supplies. Coordinate with suppliers for timely deliveries and ensure proper storage and stock rotation.
5. Financial Management: Help in monitoring expenses, controlling costs, and maximizing profitability. This may involve assisting with budgeting, tracking sales and expenses, and implementing cost-saving measures.
6. Quality Control: Ensure that food preparation and presentation meet established standards of quality and consistency. Conduct regular inspections to uphold cleanliness and sanitation guidelines.
7. Compliance: Ensure compliance with health and safety regulations, food safety standards, and licensing requirements. Stay updated on relevant laws and regulations affecting the restaurant industry.
8. Shift Management: Assist in scheduling shifts and managing labor costs effectively. Coordinate with other managers to ensure adequate staffing levels during peak hours.
9. Marketing and Promotion: Assist in implementing marketing initiatives to attract customers and increase sales. This may include promoting special events, managing social media accounts, or collaborating with local businesses for partnerships.
10. Training and Development: Continuously train and develop staff members to enhance their skills and performance. Provide ongoing feedback and coaching to encourage growth and improve service quality.
11. Administrative Tasks: Assist in administrative duties such as maintaining records, preparing reports, and managing paperwork related to payroll, inventory, and employee documentation.
12. Team Collaboration: Collaborate with the Restaurant Manager and other team members to achieve organizational goals, resolve issues, and implement improvements.
13. Adherence to Company Policies: Ensure that all staff members adhere to company policies and procedures, including dress code, punctuality, and professional conduct.
14. Flexibility: Be willing to step in and perform various tasks as needed, including assisting with food preparation, serving customers, or handling unexpected situations.

Overall, the Assistant Restaurant Manager plays a crucial role in supporting the Restaurant Manager in all aspects of restaurant operations, striving to maintain high standards of service, efficiency, and customer satisfaction.

1. Supervision: Assist in overseeing daily operations of the restaurant, ensuring smooth workflow and adherence to company standards.
2. Staff Management: Help in recruiting, training, and managing staff members, including servers, hosts, cooks, and other support staff. Delegate tasks and provide guidance as needed.
3. Customer Service: Maintain high levels of customer satisfaction by ensuring prompt and courteous service, handling customer complaints or issues effectively, and fostering a positive dining experience.
4. Inventory Management: Assist in monitoring inventory levels of food, beverages, and supplies. Coordinate with suppliers for timely deliveries and ensure proper storage and stock rotation.
5. Financial Management: Help in monitoring expenses, controlling costs, and maximizing profitability. This may involve assisting with budgeting, tracking sales and expenses, and implementing cost-saving measures.
6. Quality Control: Ensure that food preparation and presentation meet established standards of quality and consistency. Conduct regular inspections to uphold cleanliness and sanitation guidelines.
7. Compliance: Ensure compliance with health and safety regulations, food safety standards, and licensing requirements. Stay updated on relevant laws and regulations affecting the restaurant industry.
8. Shift Management: Assist in scheduling shifts and managing labor costs effectively. Coordinate with other managers to ensure adequate staffing levels during peak hours.
9. Marketing and Promotion: Assist in implementing marketing initiatives to attract customers and increase sales. This may include promoting special events, managing social media accounts, or collaborating with local businesses for partnerships.
10. Training and Development: Continuously train and develop staff members to enhance their skills and performance. Provide ongoing feedback and coaching to encourage growth and improve service quality.
11. Administrative Tasks: Assist in administrative duties such as maintaining records, preparing reports, and managing paperwork related to payroll, inventory, and employee documentation.
12. Team Collaboration: Collaborate with the Restaurant Manager and other team members to achieve organizational goals, resolve issues, and implement improvements.
13. Adherence to Company Policies: Ensure that all staff members adhere to company policies and procedures, including dress code, punctuality, and professional conduct.
14. Flexibility: Be willing to step in and perform various tasks as needed, including assisting with food preparation, serving customers, or handling unexpected situations.

Overall, the Assistant Restaurant Manager plays a crucial role in supporting the Restaurant Manager in all aspects of restaurant operations, striving to maintain high standards of service, efficiency, and customer satisfaction.

1. Operational Oversight:Supervise and coordinate all operational activities, including front-of-house and back-of-house operations.
   Ensure that all processes and procedures are followed to maintain smooth and efficient operations.
   Monitor key performance indicators (KPIs) to assess operational performance and identify areas for improvement.
   
2. Staff Management:Recruit, train, and manage restaurant staff, including servers, kitchen staff, and support personnel.
   Create and maintain employee schedules to ensure adequate staffing levels during peak hours.
   Provide ongoing training, coaching, and performance feedback to enhance staff performance and morale.
   
3. Financial Management:Develop and manage budgets, forecasts, and financial plans to achieve revenue and profitability targets.
   Monitor expenses, control costs, and implement strategies to improve profitability.
   Conduct regular financial analysis and reporting to assess financial performance and identify opportunities for improvement.
   
4. Quality Control:Implement and maintain quality control measures to ensure that food preparation, presentation, and service meet established standards.
   Conduct regular inspections of the restaurant to ensure cleanliness, hygiene, and compliance with food safety regulations.
   Address any issues or concerns related to food quality, service, or cleanliness promptly and effectively.
   
5. Customer Service:Foster a culture of exceptional customer service and guest satisfaction throughout the restaurant.
   Handle customer inquiries, complaints, and feedback in a professional and timely manner.
   Implement strategies to enhance the overall dining experience and build customer loyalty.
   
6. Inventory Management:Oversee inventory management processes, including ordering, receiving, and stock control.
   Monitor inventory levels and ensure adequate supply of food, beverages, and other supplies.
   Minimize waste and spoilage through effective inventory management practices.
   
7. Health and Safety Compliance:Ensure compliance with health and safety regulations, food safety standards, and licensing requirements.
   Conduct regular safety inspections and audits to identify and address potential hazards.
   Implement and enforce safety protocols and procedures to maintain a safe and healthy work environment.
   
8. Strategic Planning and Development:Collaborate with senior management to develop strategic plans and initiatives to drive business growth and expansion.
   Identify opportunities for operational improvements, cost savings, and revenue generation.
   Stay updated on industry trends, market dynamics, and competitor activities to inform decision-making.
   

1. Operational Management:Assist in overseeing all aspects of restaurant operations, including front-of-house and back-of-house activities.
   Ensure compliance with company standards, policies, and procedures.
   Monitor daily operations to maintain efficiency and quality standards.
   
2. Staff Supervision and Training:Supervise and coordinate the work of restaurant staff, including servers, hosts, cooks, and support staff.
   Assist in recruiting, hiring, and training new employees.
   Provide ongoing coaching, feedback, and performance evaluations to ensure staff development and adherence to standards.
   
3. Customer Service:Uphold high levels of customer service and satisfaction.
   Address customer inquiries, concerns, and complaints promptly and professionally.
   Monitor dining room ambiance and guest interactions to ensure a positive experience for patrons.
   
4. Financial Management:Assist in managing financial aspects of the restaurant, including budgeting, cost control, and revenue optimization.
   Monitor sales performance, analyze financial reports, and implement strategies to maximize profitability.
   Control inventory levels, monitor food and beverage costs, and minimize waste.
   
5. Quality Control and Compliance:Ensure compliance with health and safety regulations, food safety standards, and licensing requirements.
   Conduct regular inspections to maintain cleanliness, sanitation, and food quality standards.
   Monitor food preparation and presentation to ensure consistency and quality.
   
6. Team Leadership and Development:Lead by example and foster a positive work environment.
   Motivate and inspire team members to achieve excellence in their roles.
   Provide training, guidance, and support to staff to enhance their skills and performance.
   
7. Shift Management:Assist in scheduling shifts and managing labor costs effectively.
   Coordinate with other managers to ensure adequate staffing levels during peak hours.
   Oversee daily opening and closing procedures as needed.
   
8. Marketing and Promotion:Support marketing initiatives to attract customers and increase sales.
   Implement promotional activities, special events, and loyalty programs.
   Collaborate with the marketing team to enhance the restaurant's visibility and reputation.
   
9. Administrative Duties:Assist in administrative tasks such as record-keeping, reporting, and payroll processing.
   Manage paperwork related to inventory, purchasing, and employee documentation.
   Ensure accuracy and completeness of documentation and reports.
   
10. Continuous Improvement:Identify areas for improvement and implement operational enhancements.
    Solicit feedback from staff and customers to identify opportunities for service improvement.
    Stay updated on industry trends, market dynamics, and customer preferences.