Restaurant Supervisor

Captain/Supervisor (with good knowledge of wines)

Introducing an exciting new addition to the Culinary Arts Group, located at The Mondrian hotel. Dedicated to showcasing the rich flavors of Latin American cuisine. We aim to redefine this culinary tradition, pushing boundaries while honoring 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 wines would be an advantage

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.