MARKETING MANAGER

THE ANDHRA CURRY PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A premier restaurant in Singapore seeks a skilled Restaurant Captain to oversee exceptional customer service and daily operations. The ideal candidate will have a strong background in hospitality, excellent leadership skills, and the ability to manage guest interactions effectively. Responsibilities include managing reservations, supervising staff, and ensuring a high standard of service in a bustling environment.

Qualifications

• Minimum 2 years of experience as a waiter, preferably with supervisory experience.
• Strong communication and interpersonal skills required.
• Ability to work in a fast-paced environment.

Responsibilities

• Ensure exceptional customer service and guest experience.
• Lead and manage a team of waiters and support staff.
• Coordinate with kitchen staff for timely service of orders.

Skills

Communication

Leadership

Interpersonal skills

Education

High school diploma or equivalent

Hospitality or food and beverage management training

Job description

Job Description & Requirements

The Restaurant Captain is responsible for ensuring exceptional customer service and smooth day-to-day operations within the restaurant. As a key team member, the Captain oversees waitstaff, coordinates with the kitchen, and ensures that customers receive a high-quality dining experience. They manage guest needs, handle reservations, supervise table service, and ensure that the restaurant meets high standards of hospitality and service efficiency.

Key Responsibilities:

1. Customer Service & Guest Experience:Welcome and greet guests upon arrival.
   Ensure guests are seated promptly and manage reservations.
   Monitor guest satisfaction and promptly address any issues or special requests.
   Provide recommendations on the menu, including specialties, drinks, and wine pairings.
2. Supervision of Staff:Lead and manage a team of waiters and support staff.
   Assign tasks to waitstaff based on sectioning of the restaurant.
   Train new staff members on service standards, table setup, and guest interaction.
   Ensure proper grooming and professional behavior of the team.
3. Order Management & Service:Ensure timely service of food and beverages to the guests.
   Coordinate with kitchen staff for special requests or dietary preferences.
   Handle table settings, silverware, and any presentation details.
   Monitor table turnover and ensure that the service flow is efficient.
4. Quality Control:Maintain high hygiene and cleanliness standards throughout the dining area.
   Ensure all dishes served are accurate and meet quality standards.
   Handle guest feedback to improve service.
5. Coordination & Communication:Liaise with the kitchen and bar to ensure smooth order flow.
   Report any operational issues to the Restaurant Manager.
   Work closely with other departments for event planning or special occasions.
6. Inventory and Maintenance:Monitor stock levels of condiments, linens, and other tableware.
   Report any maintenance issues, broken equipment, or shortages.

Skills & Qualifications:

• Education: High school diploma or equivalent optional ; additional hospitality or food and beverage management training is a plus.
• Experience: Minimum of 2 years of experience as a waiter, preferably with supervisory experience in a restaurant.
• Skills:Strong communication and interpersonal skills.
  Leadership and team management abilities.
  Knowledge of food and beverage service standards.
  Ability to work in a fast-paced environment and handle pressure.