RESTAURANT CAPTAIN

CHETTINADU NARAYANA'S CURRY PTE. LTD.; Singapore; On-site; SGD 36,000 - 58,000; Full time

Job summary

CHETTINADU NARAYANA'S CURRY PTE. LTD. is seeking Restaurant Captains to deliver exceptional dining experiences. You will lead service, upsell, and ensure guest satisfaction across daily operations.

Responsibilities include welcoming guests, taking orders, coordinating with the team, maintaining hygiene standards, and sharing menu knowledge to guide guests through preparations, ingredients, and presentation. Prior leadership exposure is preferred.

Qualifications

• Hardworking, motivated, team player with passion for food, beverage and service.
• Well-groomed and professional appearance.
• Leadership exposure preferred, practical experience considered.

Responsibilities

• Provide friendly, excellent and professional service to guests.
• Handle food and beverage orders and serve guests.
• Assist team in restaurant setup and prep for service.
• Ensure amenities and utensils are stocked and inspected.
• Upsell and promote menu items to enhance guest experience.
• Explain menu items, ingredients, and portions to guests.
• Maintain highest cleanliness and hygiene standards in the restaurant.

Skills

Upsell ability

Menu knowledge

Guest engagement

Hygiene standards

Job description

Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

• 1. Provide friendly, excellent and professional service to all guests.
• 2. Responsible for handling food and beverage orders and serving guests.
• 3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.
• 4. Check that all amenities and utensils are properly stocked and inspected.
• 5. Assist guests on their respective requests and deliver based on their ability.
• 6. Possess knowledge to upsell, well-versed in all aspects of the menu.
• 7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

• 1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.
• 2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.
• 3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.
• 4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.
• 5. Ability to read the different types of guests and dining clientele.
• 6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.
• 7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

• 1. Hardworking, motivated, serious, team player and passionate about food, beverage and service
• 2. Possess a well-groomed, clean and professional appearance
• 3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative