Restaurant Captain

Tanqeeb; Dubai; On-site; AED 100,000 - 167,000; Full time

Job summary

Tanqeeb in Dubai is seeking a Restaurant Captain to coordinate floor operations, guide service staff, and ensure guests receive efficient and courteous dining service. The role focuses on maintaining high service standards and smooth collaboration with the kitchen.

You will lead front-of-house activities, supervise seating and service, and mentor new staff while ensuring guest satisfaction during peak periods.

Qualifications

• Excellent guest service and communication skills.
• Ability to lead and guide service team during peak hours.
• Strong organizational and multitasking abilities.

Responsibilities

• Coordinate daily front-of-house activities during assigned shifts.
• Allocate tables and service sections among staff.
• Welcome guests and assist with seating and service requirements.
• Monitor food and beverage service to maintain standards.
• Coordinate with kitchen on orders, timing and requests.
• Check table setup, cleanliness and dining-area presentation.
• Guide new team members on restaurant procedures and standards.
• Report operational issues to management.

Skills

Customer service

Team leadership

Front-of-house coordination

Job description

The hospitality sector in Dubai offers an opportunity for a service-focused Restaurant Captain to coordinate floor operations, guide service staff, and ensure guests receive efficient and courteous dining service.

Key Responsibilities

• Coordinate daily front-of-house activities during assigned shifts.
• Allocate tables and service sections among waiters and service staff.
• Welcome guests and assist with seating and service requirements.
• Monitor food and beverage service to maintain proper service standards.
• Coordinate closely with the kitchen regarding orders, timing, and special requests.
• Check table setup, cleanliness, and overall dining-area presentation.
• Assist team members during busy service periods.
• Handle routine guest requests and escalat ... complaints when necessary.
• Monitor order accuracy and ensure timely service.
• Support opening and closing procedures as assigned.
• Guide new team members on restaurant procedures and service standards.
• Monitor staff attendance, grooming, and professional conduct.
• Report operational issues, equipment concerns, or supply shortages to management.