Restaurant Captain

Minor Food Holding Co., Ltd.; Desaru; On-site; MYR 54,000 - 78,000; Full time

Job summary

Anantara Desaru Coast Resort & Villas in Desaru, Malaysia, seeks a Restaurant Captain to supervise daily restaurant service, lead the service team, and uphold our luxury dining standards across all dining venues.

You will coordinate with kitchen and bar, ensure flawless guest experiences, manage table settings and safety, and respond to guest feedback with professionalism. Experience in upscale hospitality is preferred.

Responsibilities

• Welcome and engage guests in a warm, professional manner
• Ensure attentive, high-quality service throughout dining experience
• Anticipate guest needs and respond promptly to requests
• Handle guest comments and minor service concerns professionally
• Develop knowledge of regular guests and preferences for personalized experiences
• Coordinate and supervise restaurant service during assigned shifts
• Ensure the restaurant is set up and ready for service according to standards
• Check table settings, cleanliness, presentation, equipment, and stations before opening
• Coordinate table allocation and service flow for efficient guest experience
• Ensure orders are accurately taken, communicated, served and followed up
• Liaise with kitchen, bar, stewarding and other teams
• Maintain knowledge of menus, beverages, promotions, ingredients and prep methods
• Be knowledgeable about allergens and dietary requirements and follow procedures

Job description

Job Location: Anantara Desaru Coast Resort & Villas

Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning 'without end', our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression - for our guests and for our people.

Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world's most captivating locales - from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.

The Restaurant Captain is responsible for supervising and coordinating daily restaurant service to ensure a smooth operation and an exceptional dining experience for every guest. The role provides hands-on leadership to the service team, maintains high standards of presentation and service, and supports the restaurant management team in achieving operational and guest satisfaction goals.

Key Responsibilities

Guest Service

• Welcome and engage guests in a warm, professional, and personalized manner.
• Ensure guests receive attentive, efficient, and consistently high-quality service throughout their dining experience.
• Anticipate guest needs and respond promptly to requests.
• Handle guest comments and minor service concerns professionally, escalating significant issues to the Restaurant Manager when necessary.
• Develop good knowledge of regular guests and their preferences to create personalized experiences.

Restaurant Operations

• Coordinate and supervise restaurant service during assigned shifts.
• Ensure the restaurant is properly set up and ready for service according to established standards.
• Check table settings, cleanliness, restaurant presentation, equipment, and service stations before opening.
• Coordinate table allocation and service flow to support an efficient guest experience.
• Ensure orders are accurately taken, communicated, served, and followed up.
• Liaise closely with the kitchen, bar, stewarding, and other operational teams.
• Maintain strong knowledge of food menus, beverages, promotions, ingredients, and preparation methods.
• Be knowledgeable about allergens and dietary requirements and follow the restaurant's established procedures when handling such requests.

Standards & Compliance

• Ensure service is delivered in accordance with the hotel's brand and departmental standards.
• Maintain high standards of hygiene, grooming, cleanliness, and workplace safety.
• Follow established food safety, cash handling, POS, and operational procedures.
• Report maintenance issues, damaged equipment, operational concerns, and guest incidents to the appropriate manager.
• Support responsible management of restaurant equipment, supplies, and operating materials.