RESTAURANT CAPTAIN

STARCHEFS PTE. LTD.; Singapore; Sur place; SGD 36 000 - 58 000; Plein temps

Résumé du poste

STARCHEFS PTE. LTD. in Singapore is seeking a Restaurant Captain to lead service staff, ensure high-quality guest experiences, and coordinate restaurant operations. The role requires supervising a team, maintaining standards, and managing busy periods including weekends and public holidays.

You will work closely with the Restaurant Manager to ensure smooth day-to-day service, accurate order delivery, and a clean, presentable dining area while upholding hygiene and safety requirements.

Qualifications

• Previous experience in restaurant service or supervisory roles preferred.
• Good communication, leadership, and customer service skills.
• Ability to supervise a team and work under pressure during peak hours.
• Responsible, organised, and customer-oriented.
• Willingness to work shifts, weekends, and public holidays.

Responsabilités

• Team Supervision: supervise and coordinate wait staff; assign duties; train new staff.
• Customer Service: welcome guests; handle enquiries, feedback, and complaints; ensure satisfaction.
• Restaurant Operations: oversee table arrangements, reservations, food orders, and service flow; coordinate with kitchen.
• Food and Beverage Service: ensure standards, check presentation and portions; assist during busy periods.
• Hygiene and Safety: maintain cleanliness and comply with safety requirements.
• Stock and Cash Handling: monitor supplies; assist with billing and cash handling; report issues.
• Other Duties: ensure policy compliance; assist manager with scheduling and daily operations.

Connaissances

Team leadership

Customer service

Communication

Shift supervision

Description du poste

Job Title: Restaurant Captain

Job Responsibilities

1. Team Supervision

   • Able to work weekends and public holidays
   • Supervise and coordinate the daily activities of waiters, waitresses, and service staff.
   • Assign duties and monitor staff performance.
   • Train new staff on service standards and restaurant procedures.

2. Customer Service

   • Welcome guests and ensure they receive prompt, courteous, and professional service.
   • Handle customer enquiries, feedback, and complaints professionally.
   • Ensure customer satisfaction throughout the dining experience.

3. Restaurant Operations

   • Oversee table arrangements, reservations, food orders, and service flow.
   • Coordinate with kitchen staff to ensure timely and accurate food delivery.
   • Ensure tables are properly set up and the dining area is clean and presentable.

4. Food and Beverage Service

   • Ensure food and beverages are served according to restaurant standards.
   • Check food presentation, order accuracy, and serving portions.
   • Assist service staff during busy periods when necessary.

5. Hygiene and Safety

   • Ensure the dining area, service stations, and equipment are clean and hygienic.
   • Ensure staff comply with food safety, hygiene, and workplace safety requirements.

6. Stock and Cash Handling

   • Monitor service supplies and report shortages to the manager.
   • Assist with billing, payment collection, and cash handling when required.
   • Report operational issues and discrepancies to the restaurant manager.

Other Duties

• Ensure compliance with company policies and service standards.
• Assist the restaurant manager in daily operations and staff scheduling.
• Perform other relevant duties as assigned by management.

Requirements

• Previous experience in restaurant service or a supervisory role is preferred.
• Good communication, leadership, and customer service skills.
• Ability to supervise a team and work under pressure during peak hours.
• Responsible, organised, and customer-oriented.
• Willingness to work shifts, weekends, and public holidays as required.

Reporting To: Restaurant Manager