Captain / Floor Supervisor

SAINT PIERRE PTE LTD; Singapore; On-site; SGD 42,000 - 64,000; Full time

Job summary

Join Saint Pierre, a Two Michelin-starred contemporary French restaurant in Singapore, as a Chef de Rang. Deliver refined dining experiences through expert service, wine knowledge, and team coordination in a prestigious fine dining setting.

Requirements include a Certificate or Diploma in hospitality, with a minimum of 2 years in a fine dining environment. The role involves extensive guest interaction, wine service support, and adherence to high standards.

Qualifications

• Certificate or Diploma in hospitality or related field.
• Minimum 2 years of experience in a fine dining restaurant setting.
• Previous experience as a Chef de Rang, Commis de Rang, or equivalent position.

Responsibilities

• Deliver attentive and precise guest service to enhance dining satisfaction.
• Maintain knowledge of menu items, wine list, and seasonal offerings to inform guest recommendations.
• Guide guests professionally and warmly throughout their dining experience.
• Manage and coordinate a designated station to ensure smooth service flow.
• Execute tableside service techniques including food presentation and carving to elevate guest experience.
• Assist with wine service by recommending pairings based on guest preferences and menu selections.
• Enforce restaurant standards, policies, and procedures to maintain quality and compliance.
• Maintain cleanliness and organization within the dining area to uphold hygiene standards.
• Perform opening and closing duties of the restaurant to ensure operational readiness.
• Accurately take and fulfill customer orders using the POS system.
• Clean and clear tables efficiently to prepare for subsequent guests.
• Address guest feedback promptly and professionally to resolve concerns and enhance satisfaction.
• Collaborate with management by performing additional duties as assigned by the General/Restaurant Manager or Assistant Restaurant Manager

Skills

Wine knowledge

Guest service

English communication

Team coordination under pressure

Education

Certificate or Diploma in hospitality or related field

Tools

POS system

Job description

Company Overview

Food Inc (formerly Emmanuel Stroobant Group) is a Singapore-based award-winning hospitality group with acclaimed F&B concepts including Two Michelin-starred Saint Pierre and Shoukouwa, casual eateries, luxury event catering, and culinary camps for children.

Job Summary

Join Saint Pierre, a Two Michelin-starred contemporary French restaurant in Singapore, as a Chef de Rang. Deliver refined dining experiences through expert service, wine knowledge, and team coordination in a prestigious fine dining setting.

Responsibilities

• Deliver attentive and precise guest service to enhance dining satisfaction
• Maintain comprehensive knowledge of menu items, wine list, and seasonal offerings to inform guest recommendations
• Guide guests professionally and warmly throughout their dining experience
• Manage and coordinate a designated station to ensure smooth service flow
• Execute tableside service techniques including food presentation and carving to elevate guest experience
• Assist with wine service by recommending pairings based on guest preferences and menu selections
• Enforce restaurant standards, policies, and procedures to maintain quality and compliance
• Maintain cleanliness and organization within the dining area to uphold hygiene standards
• Perform opening and closing duties of the restaurant to ensure operational readiness
• Accurately take and fulfill customer orders using the POS system
• Clean and clear tables efficiently to prepare for subsequent guests
• Address guest feedback promptly and professionally to resolve concerns and enhance satisfaction
• Collaborate with management by performing additional duties as assigned by the General/Restaurant Manager or Assistant Restaurant Manager

Required competencies and certifications

• Certificate or Diploma in hospitality or related field
• Minimum 2 years of experience in a fine dining restaurant setting
• Previous experience as a Chef de Rang, Commis de Rang, or equivalent position

Preferred competencies and qualifications

• Strong knowledge of food and wine pairing principles
• Professional appearance and exceptional personal grooming standards
• Team-oriented mindset with the ability to work effectively under pressure
• Proficient communication skills in English to interact clearly with guests and team; additional languages are advantageous for enhanced guest engagement