Restaurant Captain

Job Summary 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.