Revolution is operated by Revolution Hospitality Pte Ltd.

Founded by the original team behind RVLT Wine Bar, Revolution Wine Bistro represents the next phase of the brand’s evolution, guided by industry experience and a focus on quality-driven hospitality.

The company places strong emphasis on wine, with a curated selection that highlights artisanal and authentic producers, catering to a broad range of wine enthusiasts. The culinary offering is contemporary and borderless in approach, combining well-executed classics with creative flavour interpretations.

Designed in collaboration with Fritz Hansen, the venue features a modern and refined interior that provides a calm and welcoming dining environment.

Revolution Hospitality Pte Ltd is committed to delivering professional service standards and fostering a supportive workplace for individuals passionate about food, wine, and hospitality.

Job Summary
The Junior Captain supports the restaurant’s daily service operations by assisting the Restaurant Captain and management team in ensuring smooth service flow, excellent guest experience, and adherence to service standards.

Key Responsibilities

• Assist the Restaurant Captain in supervising daily floor service operations.

• Support coordination of service staff to ensure efficient and professional service delivery.

• Ensure guests receive attentive and courteous service throughout their dining experience.

• Possess good knowledge of menu items, beverages, and promotions to assist guests with recommendations.

• Assist with taking orders, serving food and beverages, and responding to guest enquiries when required.

• Support upselling of menu items and beverages to enhance guest satisfaction and revenue.

• Ensure proper table setup, service station readiness, and dining area cleanliness.

• Assist in preparing mise-en-place before service periods.

• Maintain high standards of hygiene, food safety, and workplace safety.

• Coordinate with kitchen and bar teams to ensure timely and accurate service.

• Assist in resolving minor guest feedback or service issues professionally.

• Guide and support junior service staff where necessary.

• Follow company policies, procedures, and service standards at all times.

• Perform other duties as assigned by management.