Service Captain (Nouri)

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Location:
Chinatown MRT, Outram
72 Amoy Street, Singapore, 069891
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Job Types: Full Time
Timing/Shifts: 5 Day Week

S$3300 - 4500 / month

Nouri, Singapore

Nouri is looking for an experienced Captain to join our front-of-house team.

We are interested in people who see hospitality as a form of storytelling. At Nouri, every dish carries a history of ingredients, techniques and flavours that connect food traditions across cultures. The Captain is often the person who brings that story to the table.

Your role

Prepare the dining room for each service and take part in pre-service briefings
Learn the origins, ingredients and cultural connections behind each dish
Share the story of each course with clarity and warmth, adapting to each table
Deliver attentive, consistent service with precision and attention to detail
Maintain Nouri’s standards for timing, pacing, presentation and etiquette
Anticipate guest needs, including dietary requirements and special occasions
Work closely with the kitchen and wider team so food, drink and narrative align
Participate in menu tastings and training

Who we are looking for
Front-of-house experience, preferably in a quality-led or fine-dining restaurant
A sound understanding of fine-dining service and etiquette
Consistency and composure during demanding services
Genuine curiosity about food, culture and the histories that connect them
The ability to tell a story with clarity, read the room and know when to step back
A willingness to receive feedback and continue learning
A collaborative approach, with accountability and respect for colleagues and guests

Experience in a Michelin-starred restaurant is welcome, but it is not essential. Attitude, warmth, curiosity and a love of sharing stories matter greatly to us.

What we offer

• A five-day working week
• Competitive salary based on experience
• Medical insurance coverage
• Birthday leave
• Employee dining discounts across all Unlisted Collection restaurants
• Opportunities for career progression within Nouri and the wider organisation
• • Exposure to diverse ingredients, wines