Total 6 job vacancies by Bng Hospitality Pte. Ltd.

Role Overview

The Server / Floor Captain / Waiter is responsible for delivering exceptional guest service by ensuring a smooth dining experience from arrival to departure. This role involves taking orders, serving food and beverages, maintaining cleanliness, and supporting overall floor operations.

Key Responsibilities

Guest Service

• Provide warm, friendly, and attentive service to all guests

• Present menus, explain dishes, and make recommendations confidently

• Take accurate food and beverage orders and relay them to the kitchen/bar

• Serve food and drinks promptly and according to service standards

• Handle guest feedback or complaints professionally and escalate when necessary

Floor Operations

• Ensure tables are properly set up and maintained throughout service

• Monitor assigned section to ensure smooth flow and guest satisfaction

• Assist in coordinating with kitchen and bar teams for timely service

• Maintain cleanliness and hygiene standards across the dining area

• Support opening and closing duties (mise en place, cleaning, stock checks)

Sales & Upselling

• Upsell menu items, specials, and beverages to maximise revenue

• Be knowledgeable about menu offerings, ingredients, and promotions

Additional Responsibilities (For Floor Captain)

• Supervise and guide junior service staff during shifts

• Allocate sections and manage service flow on the floor

• Ensure service standards and SOPs are consistently followed

• Act as the point of contact between management and service team

• Assist in training and onboarding new staff

Requirements

• Prior experience in F&B service or hospitality preferred

• Strong communication and interpersonal skills

• Ability to work in a fast-paced environment

• Team player with a positive attitude

• Good grooming and professional presentation

• Willingness to work midnight shifts, weekends, and public holidays

Job Description & Requirements

Key Responsibilities

• Assist the Sous Chef and Head Chef in managing day-to-day kitchen operations
• Supervise and guide kitchen staff (Commis Chefs, Cooks) during service
• Ensure all dishes are prepared and presented according to company standards
• Maintain consistency in food quality, taste, and portion control
• Oversee mise en place and ensure readiness for service periods
• Step in to lead kitchen operations in the absence of the Sous Chef
• Monitor stock levels and assist with ordering and inventory control
• Ensure proper storage of food items and minimise wastage
• Enforce food hygiene and safety standards in accordance with Singapore Food Agency guidelines
• Train and mentor junior kitchen staff to improve performance and skills
• Assist in menu development and testing of new dishes when required

Requirements

• Minimum 2–4 years of experience in a professional kitchen
• Prior experience in a supervisory or senior line cook role preferred
• Strong knowledge of kitchen operations and food safety standards
• Ability to work in a fast-paced environment and handle pressure during peak hours
• Good leadership and communication skills
• Positive attitude, disciplined, and team-oriented

Job Overview

The Senior Bartender plays a key role in delivering high-quality beverage service while supporting the Bar Manager in daily operations. This position requires strong product knowledge, leadership on shift, and the ability to maintain consistency in drink preparation, service standards, and guest experience.

Key Responsibilities

1. Bar Operations

• Prepare and serve alcoholic and non-alcoholic beverages to company standards
• Ensure consistency in cocktail preparation, presentation, and portioning
• Oversee bar setup and closing procedures
• Maintain cleanliness and organisation of the bar at all times

2. Guest Experience

• Provide excellent customer service and engage with guests professionally
• Handle guest feedback and resolve issues promptly during service
• Create a welcoming and energetic atmosphere, especially during peak hours
• Upsell beverages and promote signature cocktails or specials

3. Team Support & Leadership

• Lead shifts in the absence of the Bar Manager
• Guide and mentor junior bartenders and barbacks
• Ensure team adherence to SOPs and service standards
• Assist in training new staff on bar operations and product knowledge

4. Inventory & Stock Control

• Assist in stock ordering and inventory management
• Conduct stock checks and report discrepancies
• Ensure proper storage and minimise wastage
• Monitor daily usage of bar ingredients and supplies

5. Compliance & Standards

• Ensure compliance with company policies and licensing regulations
• Practice responsible alcohol service at all times
• Maintain hygiene and safety standards in accordance with regulations

Requirements

• Minimum 2–4 years of bartending experience, preferably in a high-volume bar or club
• Strong knowledge of cocktails, spirits, wines, and bar techniques
• Leadership experience or ability to supervise shifts
• Good communication and interpersonal skills
• Ability to work nights, weekends, and public holidays

Key Responsibilities

• Assist the Sous Chef and Head Chef in managing day-to-day kitchen operations
• Supervise and guide kitchen staff (Commis Chefs, Cooks) during service
• Ensure all dishes are prepared and presented according to company standards
• Maintain consistency in food quality, taste, and portion control
• Oversee mise en place and ensure readiness for service periods
• Step in to lead kitchen operations in the absence of the Sous Chef
• Monitor stock levels and assist with ordering and inventory control
• Ensure proper storage of food items and minimise wastage
• Enforce food hygiene and safety standards in accordance with Singapore Food Agency guidelines
• Train and mentor junior kitchen staff to improve performance and skills
• Assist in menu development and testing of new dishes when required

Requirements

• Minimum 2–4 years of experience in a professional kitchen
• Prior experience in a supervisory or senior line cook role preferred
• Strong knowledge of kitchen operations and food safety standards
• Ability to work in a fast-paced environment and handle pressure during peak hours
• Good leadership and communication skills
• Positive attitude, disciplined, and team-oriented

Job Overview

The Bar Manager is responsible for overseeing the daily operations of the bar, ensuring exceptional guest experience, maintaining high service standards, and driving revenue growth. This role includes managing bar staff, controlling inventory and costs, and ensuring compliance with all company policies and local regulations.

Key Responsibilities

1. Operations Management

• Oversee day-to-day bar operations, ensuring smooth service flow during opening and closing shifts
• Maintain high standards of cleanliness, hygiene, and bar presentation
• Ensure all SOPs and service standards are consistently followed
• Monitor service quality and guest satisfaction, stepping in to resolve issues when required

2. Team Management

• Lead, train, and supervise bartenders and barbacks
• Plan staff schedules and manpower allocation based on business needs
• Conduct regular briefings and training sessions (product knowledge, service standards, upselling)
• Manage staff performance, discipline, and development

3. Beverage & Menu Management

• Develop and update cocktail menus in line with brand concept and trends
• Ensure consistency in drink preparation and presentation
• Work closely with suppliers on sourcing quality products
• Drive beverage innovation and seasonal offerings

4. Inventory & Cost Control

• Manage stock levels, ordering, and inventory control
• Conduct regular stock takes and minimise wastage, theft, and variances
• Monitor beverage cost and ensure it aligns with company targets
• Maintain proper storage and handling of all bar products

5. Sales & Revenue Growth

• Drive sales through upselling and promotional activities
• Analyse sales performance and implement strategies to improve revenue
• Collaborate with marketing team on events, activations, and partnerships
• Ensure achievement of monthly revenue targets

6. Compliance & Safety

• Ensure compliance with Singapore regulations (e.g., liquor licensing, operating hours)
• Enforce workplace safety and hygiene standards
• Ensure responsible alcohol service and staff awareness

Requirements

• Minimum 3–5 years of experience in a bar or hospitality environment, with at least 1–2 years in a supervisory/managerial role
• Strong knowledge of cocktails, spirits, wines, and bar operations
• Proven leadership and team management skills
• Strong operational and financial acumen (cost control, inventory management)
• Ability to work in a fast-paced environment, including nights, weekends, and public holidays

Job Overview

The Senior Bartender plays a key role in delivering high-quality beverage service while supporting the Bar Manager in daily operations. This position requires strong product knowledge, leadership on shift, and the ability to maintain consistency in drink preparation, service standards, and guest experience.

Key Responsibilities

1. Bar Operations

• Prepare and serve alcoholic and non-alcoholic beverages to company standards
• Ensure consistency in cocktail preparation, presentation, and portioning
• Oversee bar setup and closing procedures
• Maintain cleanliness and organisation of the bar at all times

2. Guest Experience

• Provide excellent customer service and engage with guests professionally
• Handle guest feedback and resolve issues promptly during service
• Create a welcoming and energetic atmosphere, especially during peak hours
• Upsell beverages and promote signature cocktails or specials

3. Team Support & Leadership

• Lead shifts in the absence of the Bar Manager
• Guide and mentor junior bartenders and barbacks
• Ensure team adherence to SOPs and service standards
• Assist in training new staff on bar operations and product knowledge

4. Inventory & Stock Control

• Assist in stock ordering and inventory management
• Conduct stock checks and report discrepancies
• Ensure proper storage and minimise wastage
• Monitor daily usage of bar ingredients and supplies

5. Compliance & Standards

• Ensure compliance with company policies and licensing regulations
• Practice responsible alcohol service at all times
• Maintain hygiene and safety standards in accordance with regulations

Requirements

• Minimum 2–4 years of bartending experience, preferably in a high-volume bar or club
• Strong knowledge of cocktails, spirits, wines, and bar techniques
• Leadership experience or ability to supervise shifts
• Good communication and interpersonal skills
• Ability to work nights, weekends, and public holidays