F&b Captain

**About C.O.T.U**:
C.O.T.U (Centre Of The Universe) is a premier lifestyle and entertainment venue located on the 38th and 39th floors of CapitaGreen. Spanning 18,000 square feet with stunning city skyline views, C.O.T.U features five unique concepts: Dashi Skypool, Enso steakhouse with Japanese flair, The Whisper Room cocktail bar, Little Birdie progressive cocktail bar, and Dashi Go-Go boutique ultra-lounge.

**Overview**

The F&B Captain plays a pivotal role in ensuring a smooth and efficient dining experience by supervising the wait staff, ensuring customer satisfaction, and assisting in the overall operations of the Food & Beverage department. The F&B Captain must uphold the highest standards of service, food quality, and cleanliness while maintaining a positive environment for both customers and staff.

**Key Responsibilities**:
**Guest Service**:

- Greet guests warmly upon arrival, escort them to their tables, and ensure they are comfortable.
- Handle guest inquiries, complaints, and feedback professionally and efficiently.
- Ensure that guests have a pleasant dining experience, addressing any concerns promptly and ensuring high levels of customer satisfaction.

**Staff Supervision**:

- Oversee and supervise the work of the waitstaff and bus staff to ensure that service standards are consistently met.
- Conduct daily briefings with the team to communicate service goals, daily specials, and other important information.
- Train and mentor new team members, providing guidance on service procedures, food handling, and guest interactions.

**Order Management**:

- Take food and beverage orders accurately and communicate them effectively to the kitchen and bar.
- Ensure that all orders are served in a timely manner, meeting the restaurant's standards of presentation and quality.
- Oversee the handling of special requests, dietary requirements, and allergies with attention to detail.

**Coordination with Kitchen and Bar**:

- Collaborate with the kitchen and bar staff to ensure that orders are prepared and delivered according to guest specifications.
- Manage timing between the kitchen, bar, and service floor to ensure efficient workflow and avoid delays.

**Table Management**:

- Assist with seating arrangements, ensuring optimal table turnover and guest flow during peak hours.
- Maintain the cleanliness and organization of the dining area, including table settings, linens, and glassware.
- Ensure proper mise-en-place (preparation of tables and service stations) before and during service.

**Sales & Upselling**:

- Use knowledge of the menu and specials to recommend dishes and beverages to guests, promoting upselling where appropriate.
- Assist guests in selecting wines, cocktails, and other beverages to enhance their dining experience.

**Inventory and Stock Management**:

- Monitor and manage the availability of service equipment, such as cutlery, crockery, and glassware, ensuring that all supplies are well-stocked.
- Report shortages or discrepancies to the F&B Manager and assist in maintaining inventory levels as needed.

**Compliance and Safety**:

- Ensure compliance with health, safety, and hygiene regulations in the dining and service areas.
- Enforce restaurant policies and procedures among staff, such as proper handling of food and beverages, and maintaining personal hygiene standards.
- Ensure the restaurant meets all local licensing and food safety regulations.

**Financial Transactions**:

- Assist in processing guest payments, ensuring accurate billing and handling of cash or card transactions.
- Maintain proper documentation of guest orders, sales, and inventory as required by management.

**Skills and Qualifications**:

- Proven experience as an F&B Captain, team leader, or senior server in a restaurant, hotel, or similar establishment.
- Strong leadership and communication skills, with the ability to motivate and guide staff.
- Excellent customer service skills with a focus on hospitality and guest satisfaction.
- Good knowledge of food, beverages, and wine, including pairing and preparation.
- Ability to work under pressure during peak service times, managing multiple tables and team members.
- Strong organizational skills and attention to detail.
- Ability to handle complaints and difficult situations with tact and professionalism.
- Basic understanding of health and safety regulations.
- Ability to work flexible hours, including nights, weekends, and holidays.

Pay: $2,500.00 - $3,800.00 per month

**Benefits**:

- Employee discount
- Food allowance
- Health insurance

**Experience**:

- Restaurant experience: 1 year (required)

Work Location: In person