Restaurant captain, Singapore

Job Summary Oversee daily restaurant operations to ensure smooth service flow and high customer satisfaction by leading staff, coordinating with kitchen teams, managing inventory, and ensuring compliance with safety standards. Responsibilities Manage daily restaurant operations including opening and closing procedures, service flow, and table management to maintain efficient service delivery Lead and supervise service staff by assigning duties, monitoring performance, and fostering a collaborative team environment Deliver high-quality customer service by professionally addressing feedback and resolving complaints to enhance guest satisfaction Train new staff on standard operating procedures, menu knowledge, and service standards to ensure consistent service quality Coordinate with kitchen teams to ensure timely and accurate order delivery, improving overall customer experience Monitor inventory and stock levels, assist in ordering supplies to maintain adequate stock and reduce waste Ensure compliance with hygiene, food safety, and workplace safety regulations in accordance with NEA/SFA standards Support sales initiatives, promotions, and upselling activities to drive revenue growth Prepare daily operational reports including sales, staff attendance, and operational issues to inform management decisions Required competencies and certifications Minimum 8 years of F&B supervisory experience Strong leadership and communication skills to effectively manage teams and restaurant operations Ability to work shifts, weekends, and public holidays to meet operational demands Customer-focused problem-solving skills to promptly resolve service issues Basic knowledge of POS systems and reporting to support operational tracking Other Information Working Hours: 6 days per week, 4:00 PM - 4:00 AM (midnight), including weekends and public holidays.