Captain

ROYAL PLAZA; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

ROYAL PLAZA in Singapore seeks a Captain to lead dining service across our hotel outlets, ensuring attentive, professional service and wholehearted hospitality for every guest. The role emphasizes collaboration with kitchen and service teams and upholding hygiene and safety standards in both à la carte and buffet settings.

The Captain will manage rotating shifts, including weekends and public holidays, and maintain a welcoming dining environment that highlights the quality of our cuisines.

Qualifications

• 2+ years in hotel or restaurant service is preferred.
• Service-oriented mindset with strong interpersonal and communication skills.
• Ability to work independently and as part of a team in a fast-paced environment.
• Willingness to work rotating shifts, including weekends and public holidays, on a five-day week.
• Physically fit and able to stand for extended periods during service.
• Basic understanding of food hygiene and service standards; Food Hygiene Certificate is an advantage.
• Positive attitude, reliability, and commitment to delivering consistent service quality.

Responsibilities

• Provide prompt, attentive, and heartfelt service to all guests.
• Deliver warm, professional, and personalised interactions reflecting wholehearted hospitality.
• Anticipate guest needs and respond courteously to requests.
• Support special occasions and guest requests with colleagues and other hotel departments.
• Prepare and maintain proper table setups before, during, and after service.
• Ensure cleanliness and orderliness of dining areas and service zones.
• Oversee timely water replenishment and tableware readiness for smooth service.
• Coordinate with kitchen and service teams for seamless operation during all service periods.
• Report guest comments or concerns to supervisors for swift action.
• Foster team relationships and a respectful workplace culture.
• Adhere to hygiene and food safety protocols per hotel policies and local rules.
• Uphold workplace safety practices for guests and staff.
• Support daily restaurant operations during shifts including weekends and holidays.
• Participate in maintaining smooth, guest-focused service across all operations.
• Perform additional duties as assigned by reporting manager.

Skills

Service mindset

Interpersonal skills

Teamwork

Shift work

Physically fit

Food hygiene knowledge

Positive attitude

Job description

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. Proactivelyanticipateguest needs and respond courteously to service requests,anticipatingneeds whenever possible.
4. Support special occasions and unique guest requests by coordinating closely with colleagues and other hotel departments.
5. Prepare andmaintainproper table setupsin accordance withrestaurant 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. Overseetimelywater replenishment, replacement of soiled cutlery, and readiness of tableware tomaintainsmooth 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 inmaintainingsmooth, efficient, and guest‑focused service across both à la carte and buffet operations.
15. Performadditionalduties asassigned byreportingmanager.

Key Skills and Requirements

1. Minimum of 2 years of experiencein 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.