1. Ensure smooth daily operations of the Specialty Restaurant.
2. Deliver exceptional guest service in accordance with luxury hospitality standards.
3. Supervise and guide restaurant associates during service.
4. Possess sound knowledge of Pan Asian cuisine, menu offerings, and beverages.
5. Coordinate with the kitchen team for timely and accurate order execution.
6. Handle guest feedback and resolve service concerns professionally.
7. Ensure proper table setup, restaurant cleanliness, and ambience at all times.
8. Monitor staff grooming, discipline, and adherence to SOPs.
9. Promote upselling and suggestive selling to maximize restaurant revenue.
10. Maintain operational records, inventory, and ensure compliance with hygiene and food safety standards.
1. Mandatory experience in a Specialty Restaurant; candidates with experience in Pan Asian, Japanese, Chinese, Thai, Korean, or other Asian fine dining restaurants will be preferred.
2. Strong knowledge of fine dining service standards and guest handling.
3. Excellent communication, interpersonal, and team coordination skills.
4. Well-groomed personality with a positive attitude and customer-focused approach.
5. Willingness to work flexible shifts, weekends, and public holidays.
Graduate or Diploma in Hotel Management or Hospitality Management.
Minimum 3–5 years of experience in Food & Beverage Service, with at least 1 year in an Executive or Senior Captain role.
Culinary Director
N/A
