Job Summary:The Restaurant Captain ensures exceptional guest experiences by supervising daily restaurant operations, managing service staff, and maintaining high standards of service and cleanliness. They act as the key link between the service team and the kitchen, helping to guide, motivate, and lead the floor team during service. Key Responsibilities:Greet and seat guests, ensuring a warm and professional welcome. Supervise the dining area and ensure tables are properly set and maintained. Take accurate food and beverage orders and relay them to the kitchen and bar promptly. Coordinate with chefs and kitchen staff to ensure timely and correct order delivery. Guide and assist servers to ensure smooth and efficient service. Handle guest complaints and feedback professionally, escalating when necessary. Maintain cleanliness, ambiance, and hygiene standards across the floor. Train and mentor junior staff on service protocols and hospitality. Ensure billing accuracy and oversee the payment process. Maintain daily reports and communicate floor updates to the Restaurant Manager. Requirements:Proven experience as a Captain/Head Waiter in a busy restaurant (2–4 years preferred). Strong knowledge of F&B service, menu items, and POS systems. Excellent interpersonal and communication skills. Leadership skills with the ability to motivate a team under pressure. Presentable appearance and a customer-first attitude. Basic knowledge of hygiene and safety standards.
We are looking for a passionate and skilled Continental Chef with basic industry experience to join our kitchen team. The ideal candidate should be able to prepare and present continental dishes with consistency, follow kitchen standards, and support overall kitchen operations.