Araya is the world's first Michelin-starred Chilean fine-dining concept. Situated at Mondrian Duxton, Araya presents tasting menus (Costa, Andes) that celebrate Chilean seafood, native coastal flora, and South American biodiversity, elevated through Japanese culinary principles.

As a Restaurant Supervisor at Araya, you will be a key leader on the service floor, bridging guest relations, front-of-house operations, and kitchen execution. You will oversee daily service flow, manage guest reservations and special requests, and ensure that every guest experiences the high-touch hospitality expected of a Michelin-starred venue.

Responsibilities

Oversee shift setup, table assignments, and pre-service briefings (mise en place check, menu changes, guest profile reviews).
Supervise tasting menu service flow, ensuring precise pacing between courses, beverage pairings, and tableside story-telling.
Act as an anchor on the dining room floor, actively monitoring table status, guest satisfaction, and service rhythm.
Warmly greet VIPs, regular patrons, and first-time guests, maintaining a sophisticated yet approachable atmosphere.
Master the narrative behind Araya's menu—articulating story lines around Chilean provenance, South American ingredients (e.g., native coastal plants, rare chillies), and Japanese culinary techniques.
Handle guest feedback, special dietary restrictions, and service adjustments with discretion and professionalism.
Conduct brief daily pre-service briefings covering guest preferences, wine highlights, and operational priorities.
Promote a positive, inclusive, and professional team dynamic between front-of-house and back-of-house kitchen teams.
Support management with POS system operations, end-of-day cash/credit settlements, and daily sales reporting.
Assist with inventory tracking, glass/silverware audits, and wine cellar maintenance.
Ensure strict adherence to Singapore Food Agency (SFA) hygiene standards.

Requirements

Minimum 2 years of front-of-house experience in luxury fine-dining restaurants, hotel dining, or Michelin-rated establishments.
Diploma or Degree in Hospitality, Culinary Management, or equivalent experience.
Strong interest in or foundational knowledge of fine wines, spirits, tea, and international food cultures. Basic WSET certification is an advantage.
Exceptional interpersonal communication, polished grooming, composure under pressure, and a natural eye for detail.
Fluent spoken and written English. Knowledge of Spanish or Japanese is an added advantage given the culinary concept.