Job Description

Key Responsibilities

1.Service & Guest Experience Excellence

Deliver consistently exceptional service aligned with fine-dining / Michelin-level expectations

Personally oversee peak services (lunch/dinner), ensuring:

• Precision in service flow
• Proper guest engagement
• Zero tolerance for sloppy execution
• Handle VIPs, regulars, and complaints with maturity, authority, and professionalism

2.Staff Training, Coaching & Mentorship

Design and execute structured training programs for:

• Front-of-House service standards
• Menu knowledge & upselling
• Service etiquette, body language, and communication
• Actively coach, correct, and mentor staff on the floor

Build a culture where:

• Feedback is direct and constructive
• Mediocrity is not accepted
• Excellence is expected daily
• Identify high-potential staff and groom future supervisors / leaders

3.Discipline, Rules & Operational Control

Enforce strict compliance with:

• SOPs
• Service standards
• Hygiene, grooming, punctuality, and conduct
• Maintain clear command structure — staff follow instructions, not debate them
• Take firm but fair disciplinary action when standards are not met
• Ensure consistency across every shift, every day, regardless of who is on duty

4.Daily Operations & Floor Leadership

Oversee:

• Staffing schedules and deployment
• Opening & closing procedures
• Reservation management
• Table turns and service pacing
• Be highly visible on the floor — not an office manager
• Coordinate closely with the Head Chef to ensure seamless BOH–FOH integration

5.Financial & Commercial Responsibility

Achieve and maintain targets for:

• Revenue
• Average check size
• Labour cost
• Service productivity
• Drive upselling without compromising guest experience
• Control wastage, breakage, and operational inefficiencies

6.Standards, Compliance & Brand Representation

Uphold brand values and image at all times

Ensure compliance with:

• Food safety & hygiene regulations
• Internal policies
• Represent Fiel Charcoal Grillhouse as a serious, professional dining establishment, not casual dining

Job Requirements

Experience

• Minimum 7–10 years in premium / fine-dining restaurants
• Prior experience in the following will be a huge advantage:
• Michelin-starred restaurants or
• Michelin-guided / equivalent high-end establishments or
• 5 stars hotel
• Proven track record of:
• Training strong service teams
• Running disciplined, high-performance operations

Skills & Traits (This Is Critical)

• Authoritative but fair leadership style
• Extremely detail-oriented
• Strong presence — commands respect naturally
• Calm under pressure, especially during peak service
• Excellent communication (English required; additional languages a plus)
• High personal standards in grooming, conduct, and professionalism

Personality Fit

• Mentor mindset — wants to build people
• Zero tolerance for laziness, excuses, or poor discipline
• Takes pride in structure, rules, and consistency
• Emotionally mature — firm without being abusive or ego-driven

Skills