Job Description

Job Summary

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The Restaurant Captain is responsible for supervising the restaurant floor, managing service staff, and ensuring high-quality customer service. The role involves coordinating daily operations, handling guest interactions, and supporting the Restaurant Manager in achieving service excellence and operational efficiency.

Key Responsibilities

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Greet and seat guests, present menus, and take food and beverage orders accurately. Supervise and coordinate the activities of the wait staff to ensure smooth service. Monitor dining area operations to ensure proper cleanliness, setup, and atmosphere. Assist the team during busy shifts, including taking orders and serving food. Ensure guest satisfaction by addressing complaints or concerns promptly and professionally. Train and guide junior staff on service standards, menu knowledge, and guest interaction. Coordinate with the kitchen and bar for timely and accurate order processing. Maintain daily service reports, guest feedback logs, and inventory of service equipment. Ensure adherence to hygiene, safety, and hospitality standards at all times. Upsell food and beverage items to maximize revenue.

Requirements

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2-4 years of experience in F&B service, with at least 1 year in a supervisory or captain role. Strong knowledge of restaurant operations and service etiquette. Excellent communication and interpersonal skills. Ability to lead a team and manage service flow during peak hours. Professional appearance and a customer-first attitude. Flexibility to work shifts, weekends, and holidays.

Preferred Qualifications

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Diploma in Hotel Management or F&B Service (preferred). Experience in fine dining, luxury hotels, or international restaurant brands. Working knowledge of POS systems and basic billing processes.
Job Type: Full-time

Pay: ?17,000.00 - ?20,000.00 per month

Work Location: In person