Title:  Hospitality Executive, F&B Fine Dining (French Cuisine)

Primary Responsibilities

• Supervise and train the team members in accordance with the service standards, ensure suggestive selling techniques are performed by all team members 

• Assist in the development of the wine list; demonstrate the ability to pair and suggest wine to guests and assist with decanting wine 

• Operate and compute the cash register, record all transactions on a daily basis   

• Provide excellent guest engagement while serving food and beverages to the guests

Requirements

• Possess a WSET certificate or its equivalent 

• Preferably 5 years’ experience in fine dining restaurants 

• Good interpersonal and communication skills with a cheerful personality 

• 5 working days per week with the ability to work on weekends/public holidays and rotating shifts