Restaurant Captain

Job Description

Key Responsibilities

·         Guest Experience: Greet and seat guests, take orders, explain menu items/specials, and manage customer complaints efficiently to ensure satisfaction.

·         Service Supervision: Supervise stewards/wait staff, organize duty rosters, conduct pre-meal briefings, and ensure table set-up and service meet hotel standards.

·         Operational Control: Coordinate with the kitchen for timely service, monitor food quality, handle billing (POS systems), and manage daily inventory/restaurant cleanliness.

·         Team Leadership: Train junior staff, maintain staff discipline/grooming standards, and motivate the team to achieve sales targets through upselling.

·         Administrative Duties: Maintain logbooks, report to the Restaurant Manager, and ensure compliance with safety and hygiene regulations.

Required Skills and Qualifications

·         Experience: 1–3 years of experience in a similar role within a premium hotel or fine-dining restaurant.

·         Communication: Excellent verbal communication skills in English and preferably the local language.

·         Leadership: Strong team management and interpersonal skills.

·         Education: A diploma or degree in Hotel Management (F&B Service) is typically required.

·         Knowledge: Good understanding of food, beverages, and international service techniques.

Physical Requirements

·         Ability to stand/walk for long periods and work in high-pressure, fast-paced environments.