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

Primary Responsibilities

• Supervise and train the team members in accordance with the service standards
• Ensure suggestive selling techniques are performed by all team members 
• Demonstrate the ability to pair and suggest wine to guests, 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

• Certificate in Food & Beverage/Hospitality Management or its equivalent
• Min 2 years of experience at the supervisory level in a fine dining (Izakaya) environment
• 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