WHY JOIN US?
Annual Leave | Family Care Leave & Paid Medical Leave | Annual Wage Supplement | Performance Bonus & Annual Salary Increment |Group Medical, Hospitalisation & Dental Insurance | Long Service Award | Staff Discounts |Staff Meals Provided
With the rapid expansion of OUE Restaurants’ portfolio of fine dining and mass-market brands in Singapore, we are on the lookout for individuals who are excited about hospitality and lifestyle and champion sustainable concepts.
Responsibilities
- Responsible for all functions of the Front-of-House team of Servers, Hosts and Bartenders.
- Act as Manager‑on‑Duty when required, providing leadership, decision‑making, and escalation support during service.
- Open and close the restaurant in accordance with established SOPs, ensuring readiness before service and accurate handover at the end of shift.
- Lead service recovery efforts during service, resolving guest concerns professionally and empathetically to align with the brand standards and positive guests experience.
- Deliver and maintain a high standard of guests’ service and cultivate a guest‑centric culture within the team.
- Lead and train the team on service standards, beverage and wine knowledge, upselling skills, and other key competencies.
- Manage database of VIPs, regular guests, and special requests professionally, ensuring personalized service and follow‑up where appropriate; keeping efforts directed at capitalizing all revenue generating opportunities
- Proactively gather and respond to feedback from guests and team members and implement improvements where necessary.
- Review daily sales reports, guest counts, average spend, and service performance to identify trends and opportunities for improvement.
- Manage and optimize manpower (including team schedules, leave plans, delegating responsibilities) to ensure efficiency, cost optimization, and smooth daily operations.
- Support GM/AGM in achieving budgeted revenue, cost, and profitability targets through disciplined daily operations.
- Monitor and manage controllable costs, including labour deployment, operating supplies, and beverage costs, ensuring alignment with approved budgets.
- Oversee start and end-of-shift reconciliation, and adherence to internal financial controls.
- Ensure accurate handling of voids, discounts, complimentary items, and adjustments in accordance with management approval procedures.
- Maintain strong POS discipline to ensure accurate sales recording, inventory tracking, and reporting integrity.
- Assist in stock takes for beverages, wines, and operating supplies to maintain appropriate inventory levels, investigating and explaining variances where required.
- Collaborate with GM/AGM on menu engineering, upselling strategies, and pricing awareness to drive revenue growth.
- A focus on wines through upkeeping the wine portfolio in line with quality, cost and inventory standards.
- Work collaboratively with the team to uphold high standards of cleanliness, safety, and operational readiness.
- Ensure compliance with food safety, hygiene, workplace safety, and alcohol service regulations at all times.
- Support the development and execution of the brand’s marketing initiatives.
- Any other duties as assigned by the Management.
Requirements
- 2-3 years of managerial experience in a renowned dining environment, such as a celebrity‑chef or Michelin‑starred restaurant or equivalent, with a passion for excellence in hospitality.
- Familiar with mainstream reservation systems, with openness to learning and adapting to new technologies.
- Flexibility and a positive, solution‑oriented mindset, able to adapt quickly to changing needs and responsibilities.
- Strong leadership and people‑focused management skills, to coach, train, and develop the team in pursuit of goals and targets.
- A collaborative and supportive team approach, fostering trust, cooperation, and shared success across the team.
- A guest‑centric mindset, confident in delivering warm, memorable service while exceeding service standards.
- Calm and composed under pressure, able to navigate busy service periods with professionalism and care for both guests and team.
- An outgoing and engaging personality, with dedication and willingness to support extended hours when required.
- Strong knowledge of wines, complemented by a broad appreciation of international wine regions and styles.
- A genuine interest in staying current with F&B trends, bringing fresh ideas and awareness of the market.
- Flexibility and commitment to work shift hours, weekends, and public holidays.
ABOUT OSTERIA MOZZA (https://osteriamozza.com.sg
)
The only Asian outpost of American culinary legend Nancy Silverton’s one-MICHELIN-starred Osteria Mozza in Los Angeles. The Californian-Italian restaurant showcases both classic and Singapore-exclusive dishes, from handmade pastas to fresh mozzarella, wood-fired pizza, and grilled dishes. Every dish at Mozza is a representation of the dedication to quality ingredients and refined techniques.
