Company Overview / Employee Value Proposition

Food Concepts Group (FCG) has been shaping Singapore's dining scene since 2011, with a portfolio that includes Altro Zafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse. From refined Italian fine dining to vibrant open-fire cooking and contemporary steakhouse experiences, FCG is driven by culinary excellence, strong leadership, and a commitment to delivering memorable guest experiences.

Job Summary

As a Restaurant Captain / Supervisor, you will lead service operations to deliver exceptional dining experiences, ensuring operational excellence and guest satisfaction. You will collaborate with management to uphold standards, drive team performance, 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 personalized customer service to meet and exceed guest expectations
Proactively resolve guest concerns and escalate issues to Service/Operations Manager for timely resolution
Demonstrate comprehensive knowledge of the restaurant menu to inform and upsell effectively
Take guest orders accurately and ensure prompt delivery of items to optimize guest experience
Prepare mise-en-place according to operational requirements to support seamless service flow
Oversee cleanliness and resetting of tables after each course to maintain a welcoming environment
Assist in monthly inventory checks of operating equipment and supplies to support operational readiness
Participate actively in training programs to enhance personal skills and service knowledge
Foster teamwork and support team-building initiatives to maintain a collaborative work environment
Adapt to changing operational needs and maintain a positive, motivated attitude
Work flexibly on weekends and public holidays as required to support business needs

Preferred competencies and qualifications

Diploma or certificate in Hospitality or Tourism Management (preferred)
Minimum 3 years of experience as a Captain or Supervisor in Food & Beverage
Strong communication skills demonstrated through effective interaction with guests and team members
Proven leadership skills with the ability to motivate and develop team members
Attention to detail applied in service delivery and operational tasks
Personable, discreet, reliable, and diplomatic in guest and team interactions
Positive can-do attitude with a passion for continuous learning and multi-skilling
Good personal grooming and professional presentation

Restaurant Captain / Floor Supervisor