Assistant F&B Manager

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.