Restaurant Captain

You will assist the Restaurant Manager and Supervisor in overseeing restaurant floor operations, leading the service team, and ensuring smooth service flow to deliver excellent guest experiences.

Responsibilities

• Supervise and coordinate daily restaurant floor operations to maintain efficient service flow.
• Monitor and uphold high standards of service quality, cleanliness, and guest satisfaction throughout shifts.
• Respond professionally to customer feedback, enquiries, and service recovery to enhance guest experience.
• Conduct pre-shift briefings to prepare the team and ensure smooth execution of service.
• Manage table assignments and guest seating to optimize service flow and minimize waiting time.
• Collaborate closely with kitchen and service teams to ensure timely and efficient operations.
• Enforce compliance with food safety and hygiene standards to maintain a safe dining environment.
• Train and guide service staff on proper service standards to improve team performance.

Preferred Competencies and Qualifications

• Minimum 1–2 years of experience in F&B or hospitality industry.
• Prior experience in a service or supervisory role is an advantage.
• Strong communication and interpersonal skills to effectively lead and engage the team.
• Pleasant personality with a customer service attitude to foster positive guest interactions.
• Ability to work in a fast-paced environment, including shifts, weekends, and public holidays.
• Proficient command of English to communicate clearly with guests and team members.
• Willingness to perform additional duties as assigned.