

COTU – Job Description
BestTop Career Fair 2024
COTU_Barternder
Are you ready to discover a brand new world of vibrant F&B and entertainment? Look no further - C.O.T.U awaits, offering a journey filled with excitement! We're not just any venue; we're a dynamic hub, reshaping hospitality norms and crafting memorable experiences.
Launching in Q4 2024, C.O.T.U (Center Of The Universe) stands out as a unique destination. It's a multi-concept lifestyle and entertainment venue, featuring five distinct spaces designed to delight: from a welcoming lobby bar perfect for both work and relaxation, to a sophisticated modern Japanese restaurant, an energetic ultralounge, a refined cocktail bar with live entertainment, and even a rooftop swimming pool offering stunning city views!
Job Overview
The role of the Bartender is to craft drinks, provide excellent customer service, and ensuring the bar area is clean and organized.
Key Responsibilities
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Greet guests and take beverage orders
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Mix, garnish, and serve alcoholic and non-alcoholic drinks according to recipes
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Verify identification and age requirements of customers
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Maintain an accurate cash register and balance receipts
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Serve snacks or food items to customers seated at the bar
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Clean bar, tables, and work areas to maintain a tidy environment
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Manage inventory and restock bar supplies as necessary
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Ensure compliance with all health and safety regulations, including alcohol service laws
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Handle customer complaints or concerns professionally
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Collaborate with other restaurant staff to ensure smooth service
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Create and recommend drink specials based on customer preferences and inventory availability
Requirements
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Previous bartending experience preferred.
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Strong knowledge of mixing, garnishing, and serving drinks.
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Excellent customer service and communication skills.
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Ability to work in a fast-paced environment and manage multiple tasks.
Perks:
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Career Growth Opportunities
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Attractive Salary package
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Company Performance Incentives (quarterly)
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Outpatient & Hospitalisation benefits
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Staff discount across all venues
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Birthday Treat (Ang pow+ Extra day off)
If you're someone who thrives in dynamic environments and shares a passion for the F&B/Entertainment scene, we invite you to join us. Together, let's create remarkable experiences and set new standards of excellence. Apply now and become a part of this exciting journey!
Chef De Partie
Position Overview:
The Chef de Partie is responsible for overseeing the kitchen of a 85 seat fine dining modern Japanese restaurant led by London based Chef Alex Craciun, which includes cooking, production, and presentation of food.
Key Responsibilities:
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Oversee a designated area of the kitchen, such as the grill, sauce, fish, or pastry station.
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Ensure the preparation of dishes according to the restaurant’s standards.
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Prepare ingredients and cook dishes according to the menu and executive chef’s specifications.
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Ensure portion sizes, garnishing, and presentation are consistent.
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Assist in training and mentoring junior chefs and kitchen staff.
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Delegate tasks to commis chefs (junior cooks) and kitchen helpers as needed.
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Ensure the quality of ingredients and dishes is of a high standard.
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Monitor food preparation, ensuring correct techniques and consistency.
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Maintain a clean and safe working environment.
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Adhere to food safety, sanitation, and hygiene standards.
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Monitor stock levels for the station and request supplies when necessary.
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Reduce waste by proper inventory management and portion control.
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Work closely with other sections of the kitchen to coordinate cooking times and menu delivery.
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Communicate with the sous chef and head chef about progress and any issues that arise.
Qualifications:
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High school diploma or equivalent
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Demonstrated experience as a chef
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Understanding of current culinary trends and techniques
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Ability to work in a fast-paced environment
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Excellent communication, leadership, and organization skills
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Ability to work flexible schedules, including weekends and evenings if needed.
F&B Captain
Overview
The F&B Captain plays a pivotal role in ensuring a smooth and efficient dining experience by supervising the wait staff, ensuring customer satisfaction, and assisting in the overall operations of the Food & Beverage department. The F&B Captain must uphold the highest standards of service, food quality, and cleanliness while maintaining a positive environment for both customers and staff.
Key Responsibilities:
Guest Service:
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Greet guests warmly upon arrival, escort them to their tables, and ensure they are comfortable.
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Handle guest inquiries, complaints, and feedback professionally and efficiently.
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Ensure that guests have a pleasant dining experience, addressing any concerns promptly and ensuring high levels of customer satisfaction.
Staff Supervision:
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Oversee and supervise the work of the waitstaff and bus staff to ensure that service standards are consistently met.
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Conduct daily briefings with the team to communicate service goals, daily specials, and other important information.
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Train and mentor new team members, providing guidance on service procedures, food handling, andguest interactions.
Order Management:
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Take food and beverage orders accurately and communicate them effectively to the kitchen and bar.
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Ensure that all orders are served in a timely manner, meeting the restaurant's standards of presentation and quality.
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Oversee the handling of special requests, dietary requirements, and allergies with attention to detail.
Coordination with Kitchen and Bar:
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Collaborate with the kitchen and bar staff to ensure that orders are prepared and delivered according to guest specifications.
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Manage timing between the kitchen, bar, and service floor to ensure efficient workflow and avoid
Table Management:
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Assist with seating arrangements, ensuring optimal table turnover and guest flow during peak hours.
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Maintain the cleanliness and organization of the dining area, including table settings, linens, an glassware.
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Ensure proper mise-en-place (preparation of tables and service stations) before and during service.
Sales & Upselling:
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Use knowledge of the menu and specials to recommend dishes and beverages to guests, promoting upselling where appropriate.
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Assist guests in selecting wines, cocktails, and other beverages to enhance their dining experience.
Inventory and Stock Management:
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Monitor and manage the availability of service equipment, such as cutlery, crockery, and glassware,ensuring that all supplies are well-stocked.
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Report shortages or discrepancies to the F&B Manager and assist in maintaining inventory levels a needed.
Compliance and Safety:
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Ensure compliance with health, safety, and hygiene regulations in the dining and service areas.
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Enforce restaurant policies and procedures among staff, such as proper handling of food and beverages, and maintaining personal hygiene standards.
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Ensure the restaurant meets all local licensing and food safety regulations.
Financial Transactions:
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Assist in processing guest payments, ensuring accurate billing and handling of cash or card transactions.
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Maintain proper documentation of guest orders, sales, and inventory as required by management.
Skills and Qualifications:
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Proven experience as an F&B Captain, team leader, or senior server in a restaurant, hotel, or similar establishment.
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Strong leadership and communication skills, with the ability to motivate and guide staff.
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Excellent customer service skills with a focus on hospitality and guest satisfaction.
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Good knowledge of food, beverages, and wine, including pairing and preparation.
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Ability to work under pressure during peak service times, managing multiple tables and team members.
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Strong organizational skills and attention to detail.
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Ability to handle complaints and difficult situations with tact and professionalism.
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Basic understanding of health and safety regulations.
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Ability to work flexible hours, including nights, weekends, and holidays.
Guest Service Representative
Role Overview:
The Guest Service Representative is responsible for ensuring excellent service delivery in food and beverage operations, creating a welcoming environment for guests, and addressing their needs throughout their dining experience. This role involves managing guest interactions, resolving service-related issues, and coordinating with the kitchen and service teams to ensure that guests have an outstanding experience.
Key Responsibilities:
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Guest Reception: Greet and welcome guests as they arrive, escort them to their tables, and ensure a smooth seating process.
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Order Management: Assist guests with menu selections, take food and beverage orders, and ensure orders are accurately relayed to the kitchen and bar teams.
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Guest Inquiries and Service: Respond to guest inquiries about the menu, special dietary needs, or any other service-related questions. Provide personalized service to enhance the dining experience.
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Issue Resolution: Handle guest complaints and concerns professionally and promptly, ensuring guest satisfaction while escalating issues when necessary.
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Coordination with Service Staff: Collaborate with servers, kitchen staff, and management to ensure seamless service and timely delivery of food and beverages.
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Upselling: Suggest additional menu items, beverages, or promotions to enhance the guest experience and increase sales.
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Event Support: Assist with special events, private dining, and large group reservations, ensuring smooth coordination and guest satisfaction.
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Feedback Collection: Gather and report feedback from guests regarding their dining experience and recommend improvements to enhance service.
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Billing & Payment: Assist guests with billing queries and process payments accurately using the point- of-sale (POS) system.
Requirements:
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Experience: Previous experience in guest services or F&B roles, ideally in a restaurant, or hospitality setting.
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Customer Service Skills: Excellent customer service skills, with a focus on creating a positive and welcoming environment for guests.
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Communication: Excellent command of spoken and written English to interact effectively with guests, service staff, and management. An additional language is an advantage.
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IT literacy as required to process orders, manage inventory and track sales through digital POS systems.
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Problem-Solving: Ability to handle guest issues or complaints professionally, ensuring a positive
outcome.
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Multitasking: Ability to manage multiple guest requests and prioritize tasks in a fast-paced
environment.
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Attention to Detail: High attention to detail when taking orders, handling payments, and managing
guest requests.
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Teamwork: Ability to work effectively as part of a team, collaborating with service staff, kitchen teams,
and management.