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.