MANAGEMENT TRAINEE

Your tasks

The Restaurant Captain is a senior front-of-house leader who oversees daily dining room operations, supervises service staff, and ensures high standards of guest satisfaction.

• Floor Supervision: Coordinate and supervise the service crew, waiters, and hostesses during operations.
• Guest Relations: Greet guests, manage reservations, handle seating arrangements, and resolve customer complaints or feedback.
• Service Execution: Take food and beverage orders, explain menu items, and assist with table service to maintain quality standards.
• Staff Training: Conduct pre-shift briefings, mentor new team members, and monitor grooming, attendance, and performance.
• Operations & Inventory: Collaborate with the kitchen, manage service supplies, track inventory levels, and assist with shift handovers.
• Safety & Compliance: Ensure compliance with Singapore’s food safety, hygiene, and workplace safety regulations. [1, 2, 3, 4, 5, 6]

Requirements

Qualifications & Requirements

• Experience: 2 to 3 years of experience in a food and beverage FINE DINING service role, with previous supervisory or lead experience preferred.
• Skills: Strong leadership, communication, and interpersonal skills, with the ability to stay calm under a fast-paced environment.
• Working Hours: Shift work, including weekends, split shifts, and public holidays (typically 44 hours per week across 5 to 5.5 working days . 10am to 3pm then 5pm to closing.

Other

Job Description: Restaurant Captain