Job Description

Job Summary

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The Restaurant Captain is responsible for supervising the restaurant floor, ensuring smooth and efficient service, managing guest interactions, and supporting the service team. The role demands strong leadership, excellent customer service skills, and a thorough knowledge of food and beverage operations.

Key Responsibilities

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Welcome guests, take orders, and ensure timely and accurate service. Supervise and coordinate the activities of waitstaff and service team members. Ensure table setup, cleanliness, and readiness for service. Guide guests through the menu and provide detailed knowledge of food and beverage offerings. Handle guest complaints or feedback professionally and promptly escalate if required. Coordinate with the kitchen and bar to ensure smooth food and beverage flow. Conduct pre-service briefings and training for junior staff. Monitor inventory of service tools (menus, cutlery, glassware, napkins) and report needs. Ensure compliance with hygiene, safety, and service standards. Maintain high levels of guest satisfaction by delivering attentive and personalized service.

Requirements

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2-4 years of experience in food and beverage service, with at least 1 year in a senior or supervisory role. Strong knowledge of restaurant service procedures and guest handling. Excellent communication and interpersonal skills. Leadership qualities with the ability to manage a team. Good command of English and local language (if applicable). Flexibility to work in shifts, including weekends and holidays. Well-groomed and professional appearance.

Preferred Qualifications

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Diploma or certification in Hotel Management or F&B Service. Experience in fine dining, luxury hotels, or international restaurants. Knowledge of POS systems and basic billing procedures.
Job Type: Full-time

Pay: ?20,000.00 - ?22,000.00 per month

Work Location: In person