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.
