Restaurant Captain

The Restaurant Captain is responsible for supervising the service team to ensure smooth daily operations and exceptional guest experiences. This role acts as a link between management and service staff, ensuring that service standards are consistently delivered and maintained.

The Restaurant Captain plays a key role in leading the team on the floor, maintaining service excellence, and creating a welcoming and memorable dining atmosphere.

• Supervise and coordinate daily restaurant service operations

• Lead, brief, and motivate service staff before and during service

• Ensure all guests receive professional and personalized service

• Monitor table setup, cleanliness, and overall dining presentation

• Assist in handling guest complaints and resolving issues efficiently

• Support staff during busy service periods to ensure smooth operations

• Ensure adherence to company SOPs, hygiene, and safety standards

• Coordinate with kitchen and bar teams for seamless service flow

• Assist in staff training and performance monitoring

• Prepare daily service reports and communicate with management

• Minimum Diploma in Hospitality or related field preferred

 • At least 2–3 years of experience in Food & Beverage service, with minimum 1 year in a supervisory role

 • Strong leadership and team coordination skills

 • Excellent knowledge of service standards and dining etiquette

 • Good understanding of food and beverage products

 • Strong communication and interpersonal skills

 • Service-oriented with a strong focus on guest satisfaction

 • Ability to handle complaints professionally and efficiently

 • Good command of English (additional languages are an advantage)