3-5 years in a similar role, preferably in a five-star or luxury setting
Position Overview:
The Restaurant Captain plays a critical role in delivering an exceptional dining experience at our five-star resort. As a leader on the floor, the Captain is responsible for supervising service staff, ensuring impeccable service standards, coordinating guest needs, and maintaining smooth operations in the restaurant. This role demands a blend of leadership, customer service excellence, and deep knowledge of food and beverage service.
Key Responsibilities:
Guest Experience & Service:
Greet guests warmly and ensure a memorable dining experience from arrival to departure.
Ensure all guests receive prompt, courteous, and professional service.
Handle guest inquiries, complaints, and feedback gracefully and effectively.
Provide personalized service by anticipating and fulfilling guest preferences.
Team Supervision & Coordination:
Lead and supervise waiters' staff, bartenders during service hours.
Assign and monitor station responsibilities to ensure efficient coverage.
Train and mentor service staff on five-star service standards and resort protocols.
Conduct pre-shift briefings to communicate special menus, promotions, and guest preferences.
Operations & Efficiency:
Oversee table settings, cleanliness, and readiness of the dining area.
Ensure compliance with hygiene, sanitation, and safety regulations.
Coordinate with the kitchen for smooth service flow and accurate order execution.
Monitor inventory and assist with requisition of supplies as needed.
Administrative Duties:
Assist the Restaurant Manager with scheduling, timekeeping, and performance evaluations.
Handle billing processes accurately and close checks with proper documentation.
Report maintenance or equipment issues promptly.
Qualifications & Skills:
Education:
Diploma/Degree in Hospitality Management or related field preferred.
Experience:
Minimum 3 years in a supervisory role in fine dining or luxury hospitality.
Skills Required:
Strong communication and interpersonal skills
Fluent in English; knowledge of additional languages is a plus
Sound knowledge of food and wine pairing, international cuisine, and fine dining etiquette
Ability to handle high-pressure environments and multitask effectively
Leadership qualities with a customer-first mindset
Working Conditions:
Flexibility to work on weekends, holidays, and split shifts.
Physically fit to stand and walk for long periods.
Adheres to resort grooming standards and dress code at all times.
Key Performance Indicators (KPIs):
Guest satisfaction scores and feedback
Table turnover rate and service speed
Staff performance and morale
Compliance with service and hygiene standards
Job Types: Full-time, Permanent
Pay: ?14,642.95 - ?25,984.16 per month
Benefits:
Flexible schedule
Food provided
Health insurance
Leave encashment
Paid sick time
Paid time off
Provident Fund
Schedule:
Day shift
Evening shift
Morning shift
Night shift
Rotational shift
Weekend availability
Supplemental Pay: