Job Description

Job Summary

A

Restaurant Captain

is responsible for supervising the service team, ensuring high-quality guest service, managing table assignments, and maintaining smooth restaurant operations. The role includes training staff, handling guest feedback, assisting during busy service periods, and ensuring that restaurant standards are consistently met.

Key Responsibilities1. Guest Service & Experience

Greet and seat guests in a warm and professional manner. Ensure guests receive prompt, courteous, and efficient service. Check guest satisfaction and handle minor complaints or escalate when necessary. Assist in upselling menu items, promotions, and specials.

2. Service Supervision

Oversee and guide waiters, runners, and bussers during service. Conduct daily briefings on menu updates, special dishes, reservations, and service standards. Ensure tables are properly set up, cleaned, and reset according to SOP. Assign workstations and monitor the performance of the service team.

3. Coordination & Communication

Liaise between the service team and the kitchen to ensure timely delivery of food and beverages. Coordinate with the cashier, bar, and hostess for smooth workflow. Communicate guest preferences, allergies, and special requests to the kitchen.

4. Operations & Standards

Ensure the restaurant ambiance, cleanliness, and setup meet brand standards. Monitor service speed, food quality, and presentation. Support opening and closing procedures of the restaurant. Assist with order-taking and serving during peak hours.

5. Training & Development

Train new service staff on menu knowledge, SOPs, grooming, and guest handling. Provide ongoing coaching and development to the service team. Conduct on-the-job training for upselling and customer service.

6. Sales & Reporting

Help achieve sales targets through upselling and guest engagement. Assist in managing billing, voids, discounts, and cash handling procedures. Prepare daily shift reports or handovers when required.

7. Compliance & Safety

Ensure compliance with hygiene, food safety, and sanitation standards. Follow fire safety, emergency, and security procedures. Ensure staff follow grooming standards and uniform policies.

Skills & Qualifications

Diploma or degree in Hospitality Management (preferred). 2-4 years of experience in F&B service; at least 1 year as a senior waiter or captain. Strong knowledge of service standards, menu items, and restaurant operations. Excellent communication, leadership, and guest-handling skills. Ability to multitask and work in fast-paced environments. Proficiency in POS systems and order management.

Behavioral Competencies

Guest-focused and service-oriented Strong leadership abilities Good teamwork and cooperation Professional grooming and etiquette Problem-solving and quick decision-making Positive attitude and willingness to help
Job Type: Full-time

Pay: ?20,000.00 - ?24,000.00 per month