RESTAURANT CAPTAIN

Borr Drilling; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading restaurant is seeking a Supervisor to ensure exceptional customer service and compliance with health and safety standards. The role encompasses managing staff, cash flow, and inventory while leveraging deep knowledge of North Indian cuisine. Ideal candidates will excel in a fast-paced environment and prioritize guest satisfaction.

Qualifications

• Deep knowledge of North Indian cuisine is essential.
• Experience in a restaurant supervisory role preferred.
• Ability to communicate effectively with customers and staff.

Responsibilities

• Ensure customer satisfaction and manage dining experience.
• Oversee hygiene practices and staff training.
• Manage cash flow and maintain inventory levels.

Skills

Customer Service

Hygiene and Sanitation

Staff Management

Inventory Management

Cash Management

Health and Safety

North Indian Food Knowledge

Job description

1. Customer Service: As a supervisor, you should ensure that customers are satisfied with their dining experience. This includes greeting customers, taking orders, ensuring that food is served promptly, and responding to complaints and feedback.

2. Hygiene and Sanitation: Maintaining a clean and hygienic restaurant is crucial to prevent the spread of germs and bacteria. You should ensure that all kitchen equipment, utensils, and surfaces are cleaned and sanitized regularly.

3. Health and Safety: You are responsible for ensuring the safety of your staff and customers. This includes providing appropriate training on the safe use of kitchen equipment, maintaining a safe working environment, and following health and safety regulations.

4. Staff Management: You are responsible for managing the restaurant staff, including scheduling, training, and supervising their work. You should ensure that all staff members adhere to the rules and regulations of the restaurant.

5. Inventory Management: You should be responsible for managing the restaurant's inventory, including purchasing ingredients and supplies, maintaining adequate stock levels, and minimizing waste.

6. Cash Management: You should be responsible for managing the restaurant's cash flow, including ensuring that all sales are accurately recorded, overseeing cash handling procedures, and reconciling daily sales reports.

7. North Indian Food and Indian Chaat Knowledge: deep knowledge on this cuisine. Which is very important in our restaurant. Need to explain to our valuable guest and recommendations is a priority

8. Compliance: You should ensure that the restaurant complies with all relevant regulations and laws, including those related to health and safety, employment, and taxation.