RESTAURANT CAPTAIN

Open 22d

Summary

Oversee daily restaurant operations, lead front-of-house staff, and ensure excellent customer service in a fast-paced hospitality environment.

Supervise and coordinate daily front-of-house operations to ensure smooth and efficient service.
Lead, motivate, and coach service staff to maintain excellent customer service standards.
Support the Restaurant Manager in achieving operational and business objectives.
Handle guest inquiries, feedback, and service recovery in a professional manner.
Monitor staff performance, attendance, grooming, and compliance with company standards.
Conduct pre-shift briefings and assign daily duties to the service team.
Ensure all food and beverages are served according to company quality standards.
Maintain cleanliness, hygiene, and workplace safety in accordance with company policies and Singapore food safety regulations.
Manage table reservations, guest seating, and optimize dining flow during peak hours.
Assist with staff training, onboarding, and continuous development.
Support inventory control, ordering, stock monitoring, and minimize operational wastage.
Prepare daily sales reports, operational checklists, and other administrative duties as assigned.
Work closely with the kitchen and management team to ensure seamless operations.
Assist in implementing promotional activities and improving overall guest satisfaction.

Minimum 1–2 years of experience in a supervisory role within the F&B or hospitality industry.
Strong leadership, communication, and interpersonal skills.
Excellent customer service mindset with the ability to resolve issues effectively.
Able to work in a fast-paced environment and under pressure.
Good organizational and problem-solving skills.
Willing to work on weekends, public holidays, and rotating shifts.
Proficient in English; additional languages are an advantage.
Knowledge of POS systems and restaurant operations is preferred.