Restaurant Captain

1. Job Purpose

The Restaurant Captain is responsible for supervising the service team and ensuring a seamless, personalised, and high-quality dining experience for guests. The role involves managing a designated section of the restaurant, maintaining service standards, coordinating with the kitchen and bar teams, and ensuring that every guest receives attentive and professional service in line with the restaurant's standards.

2. Key Responsibilities

A. Guest Experience & Service Excellence

Welcome guests warmly and ensure they receive prompt, professional, and personalised service.

Escort guests to their tables and assist with seating arrangements.

Present menus, explain dishes, recommend food and beverages, and communicate daily specials.

Demonstrate strong knowledge of menu ingredients, preparation methods, allergens, and suitable food pairings.

Take orders accurately and ensure they are communicated correctly to the kitchen and bar.

Follow fine-dining service protocols, including table setup, napkin placement, food presentation, and clearing techniques.

Anticipate guest requirements and ensure timely attention throughout the dining experience.

Handle guest feedback and complaints professionally, escalating issues to the Restaurant Manager when required.

Ensure smooth coordination during special occasions, VIP visits, and customised guest requests.

B. Team Supervision & Training

Supervise and guide the service associates assigned to the section.

Conduct pre-shift briefings covering reservations, VIP guests, menu updates, promotions, and service priorities.

Allocate tables and duties to team members to ensure efficient service.

Train junior staff on menu knowledge, grooming, etiquette, suggestive selling, and standard operating procedures.

Monitor staff discipline, punctuality, grooming, body language, and communication.

Support the Restaurant Manager in conducting on-the-job training and performance evaluations.

C. Restaurant Operations

Ensure the restaurant is ready for service before opening.

Check table settings, cutlery, crockery, glassware, linen, condiments, and other service essentials.

Maintain the prescribed sequence of service and ensure timely delivery of food and beverages.

Coordinate with the kitchen, bar, stewarding, and reception teams to prevent service delays.

Ensure tables are cleared, cleaned, sanitised, and reset promptly.

Monitor section readiness and maintain smooth table turnover without compromising guest comfort.

Follow opening, closing, and shift-handover procedures.

Report equipment damage, maintenance issues, and operational irregularities to the concerned manager.