Captain

Job Summary

As ambassadors of our Food & Beverage experience, Captains lead by example to create memorable dining moments through wholehearted service and a passion for delightful cuisine. Whether in our premium steakhouse or international buffet restaurant, Captains ensure guests feel genuinely cared for from the moment they arrive until the moment they leave.

Areas of Focus

Captain is responsible for delivering consistent, attentive, and professional dining service in accordance with

established standards. This role maintains a comfortable and welcoming restaurant environment and champions our purpose by ensuring each guest receives wholehearted service, warm engagement, and a dining experience that celebrates the quality of our cuisines.

Strategic Responsibilities / Duties

1. Provide prompt, attentive, and heartfelt service to all guests, ensuring their comfort and satisfaction throughout their dining experience.
2. Deliver warm, professional, and personalised interactions that reflect wholehearted hospitality and contribute to memorable visits.
3. Proactively anticipate guest needs and respond courteously to service requests, anticipating needs whenever possible.
4. Support special occasions and unique guest requests by coordinating closely with colleagues and other hotel departments.
5. Prepare and maintain proper table setups in accordance with restaurant SOPs before, during, and after service.
6. Ensure cleanliness and orderliness of the dining area, including tables, chairs, flooring, service stations, and all guest-facing zones.
7. Oversee timely water replenishment, replacement of soiled cutlery, and readiness of tableware to maintain smooth service flow.
8. Work closely with kitchen and service teams to ensure seamless coordination during all service periods, including peak times.
9. Communicate guest comments, challenges, or operational concerns promptly to supervisors for swift action.
10. Foster supportive working relationships within the team, contributing to a respectful and collaborative workplace culture.
11. Adhere to all hygiene and food safety protocols in alignment with hotel policies, local regulations, and outlet‑specific standards.
12. Uphold workplace safety practices to ensure a safe environment for guests and team members.
13. Support daily restaurant operations during assigned shifts, including weekends, evenings, and public holidays as required by business needs.
14. Participate actively in maintaining smooth, efficient, and guest‑focused service across both la carte and buffet operations.
15. Perform additional duties as assigned by reporting manager.

Key Skills and Requirements

1. Minimum of 2 years of experience in a hotel or restaurant service role is preferred.

2. Service-oriented mindset with strong interpersonal and communication skills.

3. Ability to work independently and as part of a team in a fast-paced environment.

4. Willingness to work rotating shifts, including weekends and public holidays, on a five-day work week arrangement.

5. Physically fit and able to stand for extended periods during service operations.

6. Basic understanding of food hygiene and service standards Food Hygiene Certificate is an advantage.

7. Positive attitude, reliability, and commitment to delivering consistent service quality.