Managing Director

C9 VENTURES PTE. LTD.; Singapore; On-site; SGD 33,000 - 61,000; Full time

Job summary

C9 Ventures Pte. Ltd. is seeking a Restaurant Captain to oversee guest experience and daily operations. You will supervise waitstaff, coordinate with kitchen, and ensure timely service and high standards of hospitality in a busy dining setting.

The role requires strong leadership, excellent communication, and the ability to manage reservations and guest requests in a fast-paced environment. This position offers on-site work in Singapore with opportunities for growth in hospitality operations.

Qualifications

• Education: High school diploma or equivalent optional; additional hospitality or food & beverage management training is a plus.
• Experience: Minimum of 2 years of experience as a waiter, preferably with supervisory experience in a restaurant.
• Skills: Strong communication and interpersonal skills.
• Leadership: Leadership and team management abilities.
• Knowledge: Knowledge of food and beverage service standards.
• Ability: Ability to work in a fast-paced environment and handle pressure.

Responsibilities

• Welcome and greet guests upon arrival, ensuring a warm first impression.
• Ensure guests are seated promptly and manage reservations.
• Monitor guest satisfaction and address issues or special requests.
• Provide menu recommendations, including specialties, drinks, and wine pairings.
• Lead and manage a team of waiters and support staff.
• Assign tasks based on restaurant sectioning and train new staff.
• Oversee service flow, table settings, and presentation details.
• Liaise with kitchen and bar to ensure smooth order flow and guest satisfaction.
• Maintain high hygiene and cleanliness standards in dining area.
• Report operational issues to Restaurant Manager and coordinate with other departments for events.

Skills

Strong communication and interpersonal

Leadership and team management

Ability to work in fast-paced env

Education

High school diploma or equivalent

Job description

Roles & Responsibilities

The Restaurant Captain is responsible for ensuring exceptional customer service and smooth day-to-day operations within the restaurant. As a key team member, the Captain oversees waitstaff, coordinates with the kitchen, and ensures that customers receive a high-quality dining experience. They manage guest needs, handle reservations, supervise table service, and ensure that the restaurant meets high standards of hospitality and service efficiency.

Key Responsibilities:

• Customer Service & Guest Experience: Welcome and greet guests upon arrival.
• Ensure guests are seated promptly and manage reservations.
• Monitor guest satisfaction and promptly address any issues or special requests.
• Provide recommendations on the menu, including specialties, drinks, and wine pairings.

Supervision of Staff:

• Lead and manage a team of waiters and support staff.
• Assign tasks to waitstaff based on sectioning of the restaurant.
• Train new staff members on service standards, table setup, and guest interaction.
• Ensure proper grooming and professional behavior of the team.

Order Management & Service:

• Ensure timely service of food and beverages to the guests.
• Coordinate with kitchen staff for special requests or dietary preferences.
• Handle table settings, silverware, and any presentation details.
• Monitor table turnover and ensure that the service flow is efficient.

Quality Control:

• Maintain high hygiene and cleanliness standards throughout the dining area.
• Ensure all dishes served are accurate and meet quality standards.
• Handle guest feedback to improve service.

Coordination & Communication:

• Liaise with the kitchen and bar to ensure smooth order flow.
• Report any operational issues to the Restaurant Manager.
• Work closely with other departments for event planning or special occasions.

Inventory and Maintenance:

• Monitor stock levels of condiments, linens, and other tableware.
• Report any maintenance issues, broken equipment, or shortages.

Skills & Qualifications:

• Education: High school diploma or equivalent optional ; additional hospitality or food and beverage management training is a plus.
• Experience: Minimum of 2 years of experience as a waiter, preferably with supervisory experience in a restaurant.
• Skills: Strong communication and interpersonal skills.
• Leadership and team management abilities.
• Knowledge of food and beverage service standards.
• Ability to work in a fast-paced environment and handle pressure.