Captain

Role overview

Service and guest experience

• Assist with restaurant operations and coordinate service colleagues in the assigned section.
• Prepare and maintain service stations, tables, dining areas, and service presentation to hotel standards.
• Welcome and seat guests, provide personalized service, recommend menu items, and promote upselling.
• Monitor guest satisfaction, resolve concerns or escalate them, and ensure orders are accurately served.
• Coordinate with kitchen and bar teams on orders, availability, special requests, and service requirements.

Operations and team support

• Train and guide junior service colleagues and coordinate work with fellow Captains and service colleagues.
• Handle guest bills, room charges, cash, card payments, and financial reconciliation according to procedures.
• Support operational efficiency and improvements; maintain equipment and follow food safety, hygiene, health and safety, and hotel policies.
• Assist with special events and promotions, communicate shift handovers, and report complaints, hazards, and incidents.

Candidate requirements

• Previous experience as an F&B Captain, Head Waiter, or Senior Waiter; five-star or luxury hotel experience is preferred.
• Strong knowledge of food and beverage service standards, restaurant operations, menus, service sequences, upselling, and dining etiquette.
• Strong guest service, communication, organization, time management, and team-supervision abilities.
• Good knowledge of POS systems, billing and payment handling, food safety, hygiene, and health and safety procedures.
• A hospitality or food and beverage qualification is advantageous; additional languages are advantageous.
• Good verbal English communication is required.

Schedule

• Flexibility to work rotating shifts, weekends, and public holidays is required.

Benefits

• The employer describes the salary and benefits as competitive.

About the hotel