Service Crew / Captain / Supervisor

Feast Dining Group Sdn Bhd; Kuala Lumpur; On-site; MYR 17,000 - 22,000; Full time

Job summary

Feast Dining Group Sdn Bhd in Kuala Lumpur is seeking a customer-focused Front of House team member to support daily service and ensure smooth coordination between front and back of house.

You will assist in setting up and clearing tables, delivering orders, attending to guests, and maintaining hygiene and station cleanliness in line with SOPs.

This role requires attentiveness, teamwork, and a proactive attitude during peak service periods to guarantee guest satisfaction.

Responsibilities

• Support daily front-of-house operations during service periods.
• Follow instructions from Captain, Supervisor, and Assistant Service Manager.
• Assist in setting up the restaurant before service (tables, chairs, cutlery, condiments, menus).
• Ensure all assigned areas are clean, organized, and service-ready at all times.
• Assist in closing duties including cleaning, resetting, and station breakdown.
• Greet and acknowledge guests in a polite and professional manner.
• Support order taking, food and beverage delivery, and table servicing.
• Ensure guests receive timely assistance during their dining experience.
• Maintain attentiveness to guest needs (refills, clearing plates, basic requests).
• Support basic guest interaction under supervision of Captain and/or Supervisor.
• Assist Captain and Runner/Buzzer in maintaining clean and organized tables.
• Clear used dishes, glassware, and cutlery efficiently during service.
• Reset tables quickly according to SOP standards.
• Ensure station cleanliness and readiness throughout the shift.
• Support smooth table turnover by assisting in clearing and setup tasks.
• Ensure all station equipment, menu, service tools are properly maintained.
• Deliver food and beverages accurately to assigned tables.
• Follow kitchen and bar instructions for order delivery timing.
• Ensure correct dish handling and presentation before serving guests.
• Communicate clearly with Captain and Runner/Buzzer for service flow updates.
• Assist in maintaining smooth coordination between FOH and BOH.
• Maintain high standards of hygiene, cleanliness, and personal grooming.
• Follow all SOPs related to service, safety, and hygiene standards.
• Ensure service tools, stations, and guest areas are kept clean at all times.
• Dispose of waste properly and maintain back service area cleanliness when assigned.
• Handle service items carefully to avoid breakage and wastage.
• Follow portion and serving instructions accurately when applicable.
• Report any damaged items or operational losses to Captain, Supervisor and/or Assistant Manager immediately.
• Support Captains and Supervisors during peak service periods.
• Learn service procedures, SOPs, and guest handling skills on the job.
• Accept coaching and feedback positively from senior team members.
• Demonstrate willingness to improve service speed, accuracy, and attitude.
• Support the team with any ad hoc tasks and special assignments to ensure smooth operations and guest satisfaction.

Job description

Support daily front-of-house operations during service periods.

Follow instructions from Captain, Supervisor, and Assistant Service Manager.

Assist in setting up the restaurant before service (tables, chairs, cutlery, condiments, menus).

Ensure all assigned areas are clean, organized, and service-ready at all times.

Assist in closing duties including cleaning, resetting, and station breakdown.

2. Guest Service Execution

Greet and acknowledge guests in a polite and professional manner.

Support order taking, food and beverage delivery, and table servicing.

Ensure guests receive timely assistance during their dining experience.

Maintain attentiveness to guest needs (refills, clearing plates, basic requests).

Support basic guest interaction under supervision of Captain and/or Supervisor.

3. Table & Station Support

Assist Captain and Runner/Buzzer in maintaining clean and organized tables.

Clear used dishes, glassware, and cutlery efficiently during service.

Reset tables quickly according to SOP standards.

Ensure station cleanliness and readiness throughout the shift.

Support smooth table turnover by assisting in clearing and setup tasks.

Ensure all station equipment, menu, service tools are properly maintained.

4. Service Coordination

Deliver food and beverages accurately to assigned tables.

Follow kitchen and bar instructions for order delivery timing.

Ensure correct dish handling and presentation before serving guests.

Communicate clearly with Captain and Runner/Buzzer for service flow updates.

Assist in maintaining smooth coordination between FOH and BOH.

5. Compliance & Cleanliness

Maintain high standards of hygiene, cleanliness, and personal grooming.

Follow all SOPs related to service, safety, and hygiene standards.

Ensure service tools, stations, and guest areas are kept clean at all times.

Dispose of waste properly and maintain back service area cleanliness when assigned.

6. Cost Control

Handle service items carefully to avoid breakage and wastage.

Follow portion and serving instructions accurately when applicable.

Report any damaged items or operational losses to Captain, Supervisor and/or Assistant Manager immediately.

Support Captains and Supervisors during peak service periods.

Learn service procedures, SOPs, and guest handling skills on the job.

Accept coaching and feedback positively from senior team members.

Demonstrate willingness to improve service speed, accuracy, and attitude.

8. Ad Hoc Tasks

Support the team with any ad hoc tasks and special assignments to ensure smooth operations and guest satisfaction.