Restaurant Captain / Floor Supervisor

Company Overview / Employee Value Proposition

As part of a dynamic restaurant group behind Altro Zafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse, we are recognised among Singapore’s leading dining destinations. We offer a stable and professional working environment, with opportunities for growth and career progression as the group continues to evolve.

Job Summary

Join our Casual Italian Grill restaurant in Tanjong Pagar as a Restaurant Captain / Supervisor, leading service excellence and operational efficiency to deliver memorable dining experiences and contribute to the growth of our prestigious establishments.

Responsibilities

• Lead and coordinate front-of-house service to ensure smooth and efficient restaurant operations
• Maintain and enforce high service standards consistently to enhance guest satisfaction
• Deliver attentive and proactive customer service that anticipates and fulfills guest needs
• Resolve guest issues promptly by collaborating with Service and Operations Managers to implement effective solutions
• Demonstrate comprehensive knowledge of the restaurant menu to accurately take orders and actively up-sell items
• Manage timely delivery of guest orders, minimizing delays and ensuring quality presentation
• Oversee cleanliness and organization of both front and back of house areas to uphold hygiene standards
• Prepare mise-en-place according to operational requirements to support seamless service flow
• Ensure tables are cleaned and reset promptly after each course to maintain a welcoming environment
• Participate in ongoing training programs to enhance personal skills and service knowledge
• Assist in conducting monthly inventory checks on operating equipment and supplies to support resource management
• Foster teamwork by communicating effectively with all staff levels and promoting a collaborative work culture
• Adapt to changing operational needs and demonstrate flexibility in work assignments, including weekends and public holidays

Required competencies and certifications

• Minimum 3 years of experience as a Captain or Supervisor in Food & Beverage, demonstrating leadership and operational management skills
• Strong communication skills to engage with guests and team members effectively
• Proven problem-solving abilities to address service challenges proactively
• Attention to detail in service delivery and operational tasks
• Positive attitude with motivation to contribute to team success and personal growth
• Willingness to work on weekends and public holidays

Preferred competencies and qualifications

• Diploma or certificate in Hospitality or Tourism Management