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Fast Track to a Career in an Award-Winning Restaurant
Participating Restaurants

If you are an aspiring F&B service professional looking for a shortcut to a service job in a top restaurant
with a promising career path and good starting salary - you've come to the right place.

Multicourse is a restaurant service training and job referral company that offers you training through
a programme co-developed by GMs of award-winning restaurants and subsequent job referrals
to our celebrated restaurant clients.

We offer an intensive eight-day or comprehensive fifteen-day restaurant service excellence training programme (see below)
which includes a job-matching service*. Job-matching is done by referring our best trainees directly to
the General Managers of these award-winning restaurants. Moreover, all graduates of our programme
will have their resumes posted on our exclusive online database developed with Recruitasia Hospitality.
This will easily be accessed by our restaurant clients and improves your employment opportunity.

Comprehensive Fifteen-Day Course Outline:

  1. Adopting the Right F&B Service Mindset
  2. How to Deal with Different Types of Diners
  3. The Rules of Great Service
  4. Preparing for Service
  5. Suggestive Selling
  6. Wine Service
  7. Interview Skills for Employment
  8. Final Assessment for Certification

Bonus programmes:

  • Restaurant Field Trip
  • Career Talks by Industry Experts
  • PLUS Job Interview with Restaurant

Entry Requirements:

  • Applicants must be at least 18 years old.
  • Applicants should have a decent command
    of English.
  • F&B experience is a plus.

Intensive Eight-Day Course Outline:

  1. Adopting the Right F&B Service Mindset
  2. How to Deal with Different Types of Diners
  3. The Rules of Great Service
  4. Interview Skills for Employment
  5. Final Assessment for Certification
  • PLUS Job Interview with Restaurant

Entry Requirements:

  • Applicants must possess a minimum of a Diploma in Hospitality for the eight-day course.
  • Applicants should have a decent command
    of English.
Apply now
*Multicourse endeavours to refer trainees to our restaurant clients and confirm job interviews.
However, job placement is ultimately subject to trainee’s aptitude and attitude
as well as restaurant's employment terms, manpower availability and is not guaranteed.
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Undergo Training Developed by Managers of Top Restaurants
Participating Restaurants

This training programme is ideal for those who are keen to upgrade their skills in the F&B service industry.
Gain service skills imparted by award-winning restauranteurs with branches in Singapore and worldwide. This
will make you highly sought-after in the industry. Our programme includes lessons on how to sell yourself
successfully in a job interview to land your dream job. It also touches on how to anticipate a diner's needs and
problem-solve. Involves both theoretical and practical lessons and will be lectured by guest speakers*
such as Adam Crocini, General Manager of Cut by Wolfgang Puck.

To find out more about our training programme, click here.
To apply, please register here. As seating capacity is limited, please apply early.

* Guest lecturers rotated subject to availability.

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Trained Service Staff For Your Restaurant

Gain access to the resumes of Multicourse graduates in our exclusive online database
powered by Recruitasia Hospitality. At just a click of the mouse, you can view
the profiles of available candidates who have undergone our strict F&B service
training programme co-developed by our expert panel and trained by industry veterans.
The programme involves mock service practice and talks by industry experts*
such as Adam Crocini, General Manager of Cut by Wolfgang Puck.

* Guest speakers rotated subject to availability.

This exclusive online database will be ready by end December 2011. To find out more, click here.
We also offer trained staff upon request. For further enquiries, please contact us at restaurantstaff@multicourse.com

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Train Your Existing F&B Service Staff

You and your restaurant are committed to being the best. Send your existing staff for our
3-week F&B service training programme developed by our expert panel and trained by industry veterans.
This programme focuses on cultivating a great service mindset through practical lessons. It also includes
talks by industry experts* such as Willin Low of Wild Rocket and Joan Lopez, General Manager of Santi.
Staff will adopt the service culture of top restaurants with much less effort on the employer's part.

To find out more about our training programme, click here. To apply, please send an e-mail request
detailing the number of staff you want to send for training and also your preferred dates to
restaurantstaff@multicourse.com. Please book early as seats are limited.

* Guest speakers rotated subject to availability.

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Core Modules

  1. Adopting the Right F&B Service Mindset
  2. How to Deal with Different Types of Diners
  3. The Rules of Great Service
  4. Preparing for Service
  5. Suggestive Selling
  6. Wine Service

Final Assessment:

  • Participants will undergo written & practical tests for certification.

Please register early as places are limited to 30 trainees per intake.

To send your staff for training, please e-mail: restaurantstaff@multicourse.com
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OUR PANEL

PANEL OF EXPERTS & CURRICULUM CO-DEVELOPERS
Adam Crocini, General Manager of Cut by Wolfgang Puck
Adam has been with the Wolfgang Puck Fine Dining Group since graduating from The Culinary Institute of America in 2000 and spending his first year out of college at the Four Seasons Hotel in NYC. He supervises and trains staff at Chef Puck's new restaurants overseas. At Cut Singapore, Adam ensures its standards equal Wolfgang Puck's Cut restaurants in America. Armed with these experiences, he helped develop Multicourse's F&B service training curriculum and will be a recurring guest speaker at its training venue.

Owen Edson, General Manager of Osteria Mozza & Pizzeria Mozza
Owen has been in the F&B service industry for over a decade, working his way up from being a busboy to his current role as GM of Mozza Singapore. Previously, he worked closely with James Beard Award-winning chef-owner Mario Batali in the flagship Mozza branches in LA. Owen is adept at engaging both the Hollywood celebrity and Singaporean man in the street with his warmth and professionalism. He has imparted his brand of service culture to the Multicourse training programme and will share his experiences with its trainees as guest speaker.

Willin Low, Chef-Owner of Wild Rocket
Willin is the unofficial ambassador of modern Singaporean cuisine. The lawyer-turned-chef-owner believes that great service can enhance the dining experience. His restaurant Wild Rocket is acclaimed in Singapore and as far away as New York. Together with his managers, he runs a tight ship by training his staff to adopt the right service mindset. He hopes to help advocate better service in the local F&B scene and has contributed to Multicourse's service training curriculum. He will also demonstrate the finer points of superb service and problem-solving skills during talks at their training premises.

Joan Lopez, Former General Manager of Santi
Joan lives and breathes top-notch service. He headed the talented team which ran Santi, the late three-Michelin-star chef Santi Santamaria's Spanish fine-diner at Marina Bay Sands. Santi won the award for Best New Restaurant in the Singapore Tatler Best Restaurants Guide 2011. Joan knows that taking proper care of a guest can make a great meal unforgettable — so he has generously shared his front-of-the-house expertise with the Multicourse training team.

SUPPORTER
Sam Leong, Former Director of Kitchens of the Tung Lok Group
Sam has long been at the forefront of the Chinese fine-dining scene in Singapore. The celebrity chef has 26 years of culinary experience, his most notable position being Director of Kitchens for the Tung Lok Group. He received multiple culinary awards and has had the honour of serving famous figures such as US President Bill Clinton. He therefore understands the essence of hospitality and what it means to offer stellar service. He is currently a restaurant consultant and educator at his culinary school sam.leong@forest.
TRAINERS
James Jabbar Khan, Trainer
James holds a Bachelor’s Degree with Honours in Hospitality & Tourism Management from the American Hotel & Lodging Educational Institute. He lectured at hospitality schools in Singapore — such as MDIS College and Boston Business School — specialising in F&B service and management. Prior to his academic career, he worked in the hospitality industry for 25 years, taking on roles such as F&B Training Manager at Fairmont Dubai and Head F&B Manager at The Regent KL.
Thomas Koh, Trainer
As Assistant Beverage Director of Cut by Wolfgang Puck, Thomas oversees a team of 30 and trains them in the art of table service, and food and beverage knowledge. He believes great service is driven by passion and a commitment to provide a uniquely tailored experience for every diner. He boasts an International Diploma from the Italian Sommelier Association and has joined Multicourse as part-time trainer.
THE MULTICOURSE TEAM
Kevin Tan, Managing Director and Co-Founder
Kevin is an avid foodie and gourmet traveller. Having experienced impeccable food and service in some of the best restaurants in the world, he was inspired to kick-start a stronger service ethos in Singapore. Kevin held several senior managerial roles in various industries. He was most recently Chief Marketing Officer in a foreign exchange firm and prior to that, Global Sales Director at Carlson Wagonlit Travel. Kevin began his career with Singapore Airlines, culminating in an overseas State General Manager post in SIA before the age of 30.
Florence Fong, Co-Founder
Florence is food editor of one of the leading publications in Singapore. She has a keen palate and an eye for impeccable service. Besides knowing the ins and outs of local eateries, she has dined at and written about internationally lauded restaurants such as El Bulli in Spain, The Fat Duck in England and Per Se in America. Her vision is to elevate restaurant service levels in Singapore to world-class standards.
Frederick Fong, Partner
Frederick has extensive experience in foreign labour recruitment services. He is a certified employment agent licensee and formerly helped manage a foreign manpower agency which provided workers to prominent F&B players, such as the Da Paolo Group and Ritz-Carlton Millenia Singapore. He acknowledges the need to improve inconsistent service quality in Singapore and therefore joined us as partner to share his staffing expertise.

WHAT WE DO

Multicourse is a one-stop shop for restaurants to procure service staff who have undergone an F&B service training programme co-designed by a panel of experts from restaurants like Cut by Wolfgang Puck and Wild Rocket by Willin Low.

We also offer training to aspiring F&B service professionals with a curriculum co-developed by the same star panel. Participating in this programme will offer Multicourse graduates a shortcut to working with our celebrity restaurant clients. They will be directly referred to these restaurants and also have their resumes posted on an exclusive online database powered by Recruitasia Hospitality — this will be easily accessed by restaurateurs looking for staff.

Through our game-changing training and employment model, we aim to improve service levels and employability in the F&B industry.

Participating Restaurants

RESTAURANT SERVICE EXCELLENCE TRAINING & JOB-MATCHING PROGRAMME

Course Outline Includes:

1. Adopting the Right F&B Service Mindset
2. How to Deal with Different Types of Diners
3. The Rules of Great Service
4. Preparing for Service
5. Suggestive Selling
6. Wine Service

Bonus Modules:

• Interview Skills for Employment
• Restaurant Field Trip
• Career Talks by Industry Experts

Final Assessment:

Participants will undergo written & practical tests for certification.


MULTICOURSE-RECRUITASIA HOSPITALITY ONLINE DATABASE

Recruitasia Hospitality is the only online web portal offering the Multicourse Premium Tier, giving employers access to candidates with the best training in service excellence.

The intelligent resume search function allows recruiters to not only search based on specific job functions, but also role-specific skills (amongst other options), and find candidates that are most relevant to their needs. Employers can choose to view only graduates of Multicourse service excellence training by checking the box above the search button.

Search results are easy to sort, and give the basic information for candidates meeting the search criteria. Graduates of Multicourse's training programme can be identified by the distinctive Multicourse logo in the left-most column. Clicking on the candidate's ID allows employers to view a snapshot of the candidate's details on the right hand panel. From this window, employers can also tag particular candidates to their advertised jobs or to folders that they have created.

Once employers find a candidate they are interested in, they can view the candidate's full resume, and can also contact the candidate directly through the built-in messaging system (Email & SMS). The system allows recruiters to manage the entire hiring process including job posting, candidate screening, shortlisting and communications using a simple but effective candidate management section. Exclusive access to the Multicourse Premium Tier on Recruitasia Hospitality will begin end 2011. Recruitasia Hospitality can be accessed at www.recruitasia.com. For more information on advertising jobs or searching for candidates, contact Recruitasia Hospitality at info@recruitasia.com or +65 6334 9271.


OUR AWARD-WINNING RESTAURANT CLIENTS

Waku Ghin
Lauded fine-dining restaurant by celebrated chef Tetsuya Wakuda — his first outside Australia. Offers French-Japanese gastronomic meals in private "cocoons".

Cut
Acclaimed LA-based Austrian chef Wolfgang Puck serves refined steaks in a stylish setting. Cut Beverly Hills won one Michelin star and counts Hollywood stars as its regulars.

Osteria Mozza
Elegant yet edgy Italian outfit by James Beard Foundation award winners chef Mario Batali from NYC and Nancy Silverton from LA. Highly popular at both its flagship LA and Singapore branches.

Pizzeria Mozza
The breezy sister restaurant of Osteria, where the art of pizza-making is redefined. One of the most sought after tables in star-studded LA, and at its outpost in Singapore.

Guy Savoy
The quintessence of French fine-dining by one of the godfathers of "nouvelle cuisine". His eponymous restaurant in Paris boasts three Michelin-stars.

DB Bistro Moderne
Three-Michelin-star New York-based chef Daniel Boulud’s first outpost in Singapore. Offers French bistro classics updated with American favourites.

Les Amis Restaurant
The pioneer of French fine-dining and stellar service in Singapore. Les Amis placed #55 on the San Pellegrino World’s 50 Best Restaurants list in 2011.

Wild Rocket
Creative modern Singaporean cuisine by lawyer-turned-chef Willin Low. Wild Rocket has been widely featured in international publications including the New York Times.

Osia
Australian celeb chef Scott Webster’s take on Aussie produce prepared with a high-end flourish. Osia has been honoured in CNNGo’s Best Eats Awards 2010.

Au Jardin
Classic French sister restaurant of Les Amis. A multiple award-winner at The World Gourmet Summit, with nods also given by Wine Spectator Magazine.

Oso Ristorante
One of the most respected Italian fine-diners in Singapore run by award-winning chef Diego Charin and charming co-owner Stephane Colleoni.

Absinthe
Oso’s French sibling and recipient of the World Gourmet Summit’s New Restaurant of the Year prize in 2011.


TESTIMONIALS

"Great service is about anticipating the customer’s needs and treating the diner as if he’s a guest in your home. Multicourse cultivates that mentality in fresh F&B servers before teaching them technical things like how to pour wine. It begins with adopting a positive attitude - and this training programme is one that all new or potential wait staff in Singapore should experience before working in a restaurant."

— Willin Low, Chef-Owner of the Wild Rocket Group


"We're constantly on the lookout for new servers to join our team — but training them takes time — something we can barely afford as our restaurants are so busy. The three-week F&B service training programme at Multicourse helps relieve some of that burden. When graduates of this course come to work for us, at least they're already up to speed on the fundamentals of good service. And I like that the curriculum emphasises that this profession is a noble one, and servers should be proud of what they do."

— Owen Edson, General Manager of Osteria Mozza & Pizzeria Mozza


"There's a shortage of quality wait staff in Singapore. Many of them arrive on our doorstep totally green, and it requires plenty of patience to train them to wait on tables efficiently. What’s great about Multicourse is it does some of the work for restaurants like us. It’s a crash course that places equal weight on both the psychology, as well as physical adeptness of being a thoughtful server."

— Adam Crocini, General Manager of Cut


"A service training course like this definitely helps restaurants such as Santi. Because it is getting increasingly difficult to find professional staff, and Multicourse helps to choose suitable people and train them before sending them to us. It's just what the F&B industry here needs."

— Joan Lopez, General Manager of Santi

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