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
