Total 2 job vacancies by Under Der Linden Pte. Ltd.

Key Responsibilities

As a Management Trainee, you will rotate through the following critical areas of restaurant operations:

1. Guest Experience & Service

• Lead by example to deliver an "above and beyond" guest experience.

• Handle guest complaints with professionalism, turning negative situations into positive outcomes.

• Monitor service flow during peak hours to ensure speed and accuracy.

2. Team Leadership & Development

• Assist in the recruitment, training, and onboarding of new team members.

• Coach and motivate crew members to meet performance standards.

• Assist with scheduling and managing labor costs to align with sales forecasts.

3. Operations & Inventory

• Oversee daily opening/closing procedures and cash handling.

• Manage food and beverage inventory; conduct weekly counts and place orders with vendors.

• Ensure strict compliance with health, safety, and sanitation standards (e.g., ServSafe).

4. Financial Performance

• Learn to analyze weekly sales reports and cost of goods sold (COGS).

• Participate in P&L reviews and help identify opportunities to control costs and maximize profitability.

5. Marketing & Sales

• Assist in executing local store marketing initiatives (catering, community events, social media).

What We Are Looking For

Qualifications:

• Bachelor’s degree in Hospitality, Business, or a related field (preferred but not required).

• [OR] Equivalent of 1-2 years of experience in a fast-paced environment (retail, hospitality, or food service).

• Strong computer literacy (MS Office, POS systems).

Skills & Attributes:

• Relentless Drive: You are self-motivated and eager to learn.

• Resilience: You thrive in a fast-paced, high-energy environment and can handle the heat during rush hour.

• Communication: You speak clearly and listen actively to both staff and guests.

• Problem-Solving: You can think on your feet and find solutions quickly.

• Punctuality: You understand that "on time" means "15 minutes early."

Job Description

The Bar Supervisor is responsible for overseeing the daily operations of the bar, ensuring high standards of beverage quality, guest service, inventory control, and team performance.

Key Responsibilities

1. Oversee the daily operations of the bar and ensure smooth service execution.
2. Prepare and serve beverages according to company standards and recipes.
3. Lead, supervise, and train bartenders and service staff.
4. Maintain cleanliness, organisation, and hygiene of all bar areas and equipment.
5. Provide beverage recommendations and drive beverage sales through upselling.
6. Manage inventory, stock ordering, and monthly stock counts.
7. Monitor beverage costs and minimise wastage.
8. Handle guest feedback and perform service recovery when required.
9. Ensure compliance with company SOPs, food safety, and liquor licensing regulations.
10. Support management in achieving operational and sales targets.

Job Requirements

1. Minimum 2 years of supervisory experience in a bar, restaurant, hotel, or hospitality environment.
2. Good knowledge of wines, spirits, cocktails, and beverage service.
3. Strong leadership, communication, and interpersonal skills.
4. Positive, service-oriented attitude with the ability to work in a fast-paced environment.
5. Able to work weekends, public holidays, and rotating shifts.