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Open nowPosted 21 days ago

captain / floor supervisor

MyCareersFuture94,028 open roles

Pay
SGD 2,800 – SGD 3,500 a month
Where
Central, Singapore
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Your applicationOpen nowcaptain / floor supervisorMyCareersFuture · Central, Singapore

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Share of postings closed within
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  2. 3.3%3 days
  3. 7.7%7 days
  4. 14.0%14 days
  5. 33.7%30 days
This job: posted 21 days ago

The posting

Company Overview

Food Inc (formerly Emmanuel Stroobant Group) is a Singapore-based award-winning hospitality group with acclaimed F&B concepts including Two Michelin-starred Saint Pierre and Shoukouwa, casual eateries, luxury event catering, and culinary camps for children.

Job Summary

Join Saint Pierre, a Two Michelin-starred contemporary French restaurant in Singapore, as a Chef de Rang. Deliver refined dining experiences through expert service, wine knowledge, and team coordination in a prestigious fine dining setting.

Responsibilities

  • Deliver attentive and precise guest service to enhance dining satisfaction
  • Maintain comprehensive knowledge of menu items, wine list, and seasonal offerings to inform guest recommendations
  • Guide guests professionally and warmly throughout their dining experience
  • Manage and coordinate a designated station to ensure smooth service flow
  • Execute tableside service techniques including food presentation and carving to elevate guest experience
  • Assist with wine service by recommending pairings based on guest preferences and menu selections
  • Enforce restaurant standards, policies, and procedures to maintain quality and compliance
  • Maintain cleanliness and organization within the dining area to uphold hygiene standards
  • Perform opening and closing duties of the restaurant to ensure operational readiness
  • Accurately take and fulfill customer orders using the POS system
  • Clean and clear tables efficiently to prepare for subsequent guests
  • Address guest feedback promptly and professionally to resolve concerns and enhance satisfaction
  • Collaborate with management by performing additional duties as assigned by the General/Restaurant Manager or Assistant Restaurant Manager

Required competencies and certifications

  • Certificate or Diploma in hospitality or related field
  • Minimum 2 years of experience in a fine dining restaurant setting
  • Previous experience as a Chef de Rang, Commis de Rang, or equivalent position

Preferred competencies and qualifications

  • Strong knowledge of food and wine pairing principles
  • Professional appearance and exceptional personal grooming standards
  • Team-oriented mindset with the ability to work effectively under pressure
  • Proficient communication skills in English to interact clearly with guests and team; additional languages are advantageous for enhanced guest engagement
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