Restaurant Captain

Career.Boutiquegroup.com; Saudi Arabia; On-site; SAR 120,000 - 180,000; Full time

Job summary

Red Palace in Riyadh, an ultra-luxury boutique hotel, seeks a Restaurant Captain to lead a service section and deliver personalized dining experiences. You will manage guest journeys, coach the team, and ensure flawless execution of service standards in a high-end setting.

You will coordinate with kitchen and bar, upsell to drive revenue, and uphold HACCP and hygiene requirements while maintaining impeccable guest care and professional demeanor.

Qualifications

• High school diploma or equivalent; hospitality or culinary degree preferred.
• Minimum 2 years of experience as a senior waiter or restaurant supervisor in a luxury setting.
• Thorough knowledge of food and beverage service, including table management and wine service.
• Excellent leadership, communication, and interpersonal skills.
• Fluency in English; proficiency in Arabic is preferred.
• Flexible to work evenings, weekends, and holidays.
• Local market experience is an asset.

Responsibilities

• Lead and manage an assigned station/section, ensuring smooth service flow, correct timing, and consistent standards.
• Welcome guests, build rapport, recognize repeat guests/VIPs, and ensure a warm, professional experience.
• Present menus, explain specials, provide confident recommendations and pairings.
• Take accurate orders, confirm allergies and dietary requirements, and enter orders correctly in the POS with proper modifiers.
• Coordinate closely with kitchen and bar to manage pacing and quality control.
• Deliver key service moments, including menu presentation and table-side service where applicable.
• Maintain table and station standards: mise-en-place, setting, cleanliness, and presentation.
• Handle guest concerns professionally and resolve issues to maintain satisfaction.

Skills

Guest service

Leadership

Communication

POS systems

Customer-centric

Education

High school diploma or equivalent; hospitality/culinary degree preferred

Tools

POS systems

Restaurant management software

Job description

About Red Palace:

A symbol of Saudi Arabia’s heritage, The Red Palace stands as an extraordinary landmark in Riyadh, now reimagined as an ultra-luxury boutique hotel. Originally built in 1943, this historic Palace has been transformed into a masterpiece of refined hospitality, blending timeless elegance with contemporary sophistication.

Nestled in the heart of the capital, The Red Palace offers an exclusive glimpse into the Kingdom’s storied past, featuring meticulously restored architecture, curated cultural experiences, and unparalleled service. Every detail has been thoughtfully designed to honor its legacy while delivering a modern interpretation of luxury. At The Red Palace, we invite guests to step into a world of history, prestige, and indulgence, where tradition and innovation seamlessly come together.

HOTEL: Red Palace
JOB TITLE: Restaurant Captain
REPORTING TO: Restaurant Supervisor / Assistant Restaurant Manager / Restaurant Manager

THE POSITION

To lead a service section and deliver exceptional, personalized dining experiences by managing guest journeys, coordinating service flow, coaching the team, and ensuring flawless execution of sequence of service and brand standards.

Responsibilities

• Lead and manage an assigned station/section, ensuring smooth service flow, correct timing, and consistent standards.
• Welcome guests, build rapport, recognize repeat guests/VIPs (where applicable), and ensure a warm, professional experience.
• Present menus, explain specials, provide confident recommendations and pairings (food, coffee/tea, mocktails).
• Take accurate orders, confirm allergies and dietary requirements, and enter orders correctly in the POS with proper modifiers.
• Coordinate closely with kitchen and bar to manage pacing, course firing, and quality control before food leaves the pass.
• Deliver key service moments (menu presentation, table-side service, carving/flambé where applicable, dessert/tea rituals).
• Maintain table and station standards: mise-en-place, table setting, glassware/cutlery readiness, cleanliness, and presentation.
• Handle guest concerns professionally, resolve service recovery within authority, and elevate appropriately to management.
• Drive revenue through upselling and suggestive selling while maintaining a guest-first approach.
• Support billing accuracy: present checks, split bills when required, process payments, and ensure correct close-out procedures.
• Coach and supervise waiters in the section: tasks delegation, on-the-job training, and service feedback.
• Ensure compliance with hygiene, HACCP/food safety, allergen controls, and health & safety requirements.
• Complete opening/closing duties: briefing participation, section readiness checks, side station setup, polishing, restocking, end-of-shift reports.

Guest Service and Satisfaction

• Manage and oversee the team of waiters, ensuring they provide personalized, attentive, and efficient service to guests
• Monitor service standards and provide ongoing coaching and feedback to the service team to maintain excellence
• Address guest concerns and feedback promptly, resolving issues to maintain guest satisfaction
• Foster a guest-centric culture among the service team, emphasizing attention to detail and a commitment to exceeding guest expectations

Team Leadership and Supervision

• Oversee the daily scheduling and deployment of the service team, ensuring adequate staffing to meet anticipated demand
• Provide training and development opportunities to the service team, improving their skills and knowledge
• Assess team performance, provide feedback, and implement corrective actions as needed
• Promote a positive and collaborative work environment, motivating the team to deliver outstanding service

Operational Efficiency

• Ensure the smooth and efficient running of the restaurant floor operations, including table management, order taking, and service delivery
• Assist to implement and enforce operational policies and procedures to optimize guest experience and staff productivity
• Monitor and analyze key performance indicators (KPIs) related to service, and recommend strategies to improve performance
• Coordinate with the kitchen, bar, and other departments to ensure seamless service and communication

Inventory and Cost Control

• Assist in the management of restaurant inventory, including monitoring stock levels, ordering, and minimizing waste
• Contribute to the development and implementation of cost-effective measures without compromising guest satisfaction

Living The Brand

• Is impeccably groomed, charming and graceful
• Is thoughtful and welcoming
• Take pride in anticipating guest needs through service that is warm, genuine and intuitive
• Understand what is required to offer "emotional luxury" and to provide service that is elegant and discreet
• Create the guest experience through their senses through all public touch points
• Ensuring quality is never compromised
• Is generous in spirit with guests and colleagues alike
• Establish the reputation of the hotel in local community for its quality service through hosting local events

Qualifications

• High school diploma or equivalent; Hospitality or Culinary degree preferred
• Minimum 2 years of experience as a senior waiter or restaurant supervisor in a luxury hotel or fine-dining establishment
• Thorough knowledge of food and beverage service, including table management, order taking, and wine service
• Excellent leadership, communication, and interpersonal skills, with the ability to motivate and inspire a team
• Strong problem-solving and decision-making abilities, with a customer-centric approach
• Proficient in using restaurant management software and point-of-sale systems
• Fluency in English; proficiency in Arabic is preferred
• Flexible to work evenings, weekends, and holidays as required
• Local market experience is an asset