Captain / Supervisor

Description

Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception. & Housed within the Flower Dome at Gardens by the Bay. Hortus tempts with a host of sharing plates that celebrate the bright, fresh flavours of the Mediterranean. Vibrant salads, dips and home baked breads are perfect for grazing alongside heartier mains, tagines and rustic dishes straight off our wood fire grill. Housemade cakes, tarts and pastries entice through the day.

Responsibilities and Duties

・Report to the Restaurant Manager and assist managers in ensuring the smooth daily operation of the restaurant. ・Greet customers as they arrive and assign them to their table or reservation arrangement. ・Ensure customers have a pleasant and memorable dining experience and constantly obtain customer feedback during operations to ensure satisfaction. ・Recommend guest on promotion menu for food, beverage and wine with front-of-house service crew and back-of-house kitchen crew. ・Maintaining guest satisfaction levels by being proactive in in-service operations. ・Maintain the reservation book/ communications book/ spillages & breakages book/ important forms ・To supervise food servers/ captains in individual service stations. Inspect table settings before the start of service. ・Take appropriate action in the event of an accident or complain to guests or employees ・Supervise and train the service staff to Restaurant standards of excellence. ・Ensure that food hygiene and safety standards are maintained and comply ・Perform general housekeeping and equipment maintenance duties ・Any other appropriate duties and responsibilities as assigned.

Qualifications and Requirements

・GCE ‘O’ Levels or WSQ Advanced Certificate in Food & Beverage Service or equivalent. ・At least 1 to 3 years of F&B experience as Captain / Supervisor in the Western Restaurant or Hotel Industry. ・Able to handle all levels of customers ・Strong communication, interpersonal, public relations, and management skills. ・Able to work independently and in a team ・Only Singaporeans

Working Condition

Working hours

・5 days work week/44hrs

Other benefits

・Staff Meals + Staff Benefits + Birthday Leave will be entitled ・Comprehensive Medical & Dental Insurance Coverage