$ 2700 - $ 3000
•Minimum Base Salary SGD2700 •Sign-On Development Incentive of SGD500 payable on the first month •5-day work week •Paid Overtime and Sales Incentive •Paid Annual Leave starting at 14 days •Free meals provided during shift •Flexi-Wellness Plan (Outpatient, Hospitalization, Dental, Optical etc.) •COMO Group Benefits (discounts up to 40% for shopping, dining and international hotel stay) •Opportunities to attend fully paid external training & development courses _____________________________________ •Reports to the Restaurant Operations Manager •Receive and greet guests followed by seating them accordingly. •Maintain communication with/supports the Restaurant Manager and the GMs. •Inspect dining room, table settings, chairs, floors, proper maintenance, cleanliness and safety. •Takes immediate action to resolve all complaints and issues. •Manage the guest reservation system alongside with reservation staff. •Adhere and enforce all restaurant rules, regulations and policies. •In the absence of Assistant or the Restaurant Operations Manager, he may serve as Manager on duty and handles opening or closing procedures. •Conduct daily line-up with dining room staff for briefing and debriefing. •Supervises the dining room staff and maintain uniform and service standards. •Ensure side work is completed everyday and dining room supplies are stocked. •Review daily specials, stations and other applicable announcements. •Train new-hires in service standards, menu items, use of POS system and up- selling. •Review daily and weekly events with the Restaurant Operations Manager.
•Good in spoken and written English. •Demonstrated basic skills in greeting customers, presenting menus, taking food orders and expediting them through the kitchen •Familiar with standard restaurant operations and beverage service •Ability to demonstrate positive and friendly attitude •Ability to handle multiple table arrangement simultaneously •Competent at serving food and attending to the customers’ needs •Competent in cleaning and clearing of tables and dishes •Comprehensive knowledge of POS system •Able to perform general preparation work under the supervision of the restaurant manager •Demonstrated ability to maintain proper condition and sanitation of dining areas and servicing tools (No work pass quota for foreigners)