CAPTAIN

JOB VACANCY – RESTAURANT CAPTAIN

Position: Restaurant Captain
Monthly Salary: S$6,800 – S$9,800
Minimum Experience: 5 Years
Work Location: Singapore
Industry: Restaurant / Food & Beverage

Job Responsibilities

1. Restaurant Operations Management

1. Supervise and manage daily restaurant floor operations to ensure efficient service delivery.

2. Lead and coordinate restaurant service teams, including senior service staff, waiters, waitresses and service assistants.

3. Allocate workstations, table sections and service responsibilities according to operational requirements.

4. Monitor customer seating arrangements, table turnover and dining room activities.

5. Oversee restaurant opening, closing and shift handover procedures.

6. Coordinate with kitchen management to ensure timely preparation and delivery of customer orders.

7. Maintain high standards of restaurant service, cleanliness and operational efficiency.

2. Customer Service & Guest Relations

1. Welcome and attend to customers professionally and ensure a positive dining experience.

2. Provide detailed menu recommendations and explain food ingredients, preparation methods and beverage selections.

3. Handle customer enquiries, feedback and complaints professionally.

4. Resolve service-related issues and implement appropriate corrective measures.

5. Manage VIP guests, corporate bookings, special dining arrangements and large group reservations.

6. Monitor customer satisfaction and develop strategies to improve guest retention.

7. Maintain positive relationships with regular customers and business clients.

3. Staff Leadership & Development

1. Supervise, train and manage restaurant service personnel.

2. Conduct staff briefings and communicate daily service requirements and operational instructions.

3. Monitor staff performance, attendance, grooming and professional conduct.

4. Prepare staff duty rosters and allocate manpower according to business requirements.

5. Conduct service training covering menu knowledge, customer relations and hospitality standards.

6. Evaluate staff performance and recommend improvements in service delivery.

7. Maintain discipline, teamwork and productivity among restaurant employees.

4. Food & Beverage Service Management

1. Oversee food and beverage service procedures to ensure compliance with restaurant standards.

2. Monitor order accuracy, food presentation, serving sequence and delivery timing.

3. Coordinate with chefs and kitchen supervisors to manage special dietary requests and customer preferences.

4. Supervise table arrangements, cutlery settings, dining area presentation and service equipment.

5. Ensure proper handling and serving of beverages in accordance with restaurant procedures.

6. Monitor billing, payment collection and POS operations to ensure accurate transactions.

5. Business & Financial Operations

1. Monitor daily restaurant sales, customer transactions and service performance.

2. Prepare daily operational reports and communicate performance updates to management.

3. Assist management in developing sales strategies, promotions and customer engagement activities.

4. Monitor restaurant operating expenses, consumables and service-related wastage.

5. Oversee inventory control for beverages, service equipment, crockery and other restaurant supplies.

6. Coordinate with suppliers and management regarding replenishment and operational requirements.

7. Assist in improving restaurant profitability through efficient manpower planning and service operations.

6. Compliance & Quality Control

1. Ensure compliance with applicable food safety, hygiene and workplace safety requirements.

2. Monitor cleanliness and sanitation of dining areas, service stations and restaurant facilities.

3. Ensure employees follow company policies, operational procedures and service standards.

4. Conduct regular inspections and implement corrective actions where required.

5. Coordinate with management during inspections and regulatory compliance reviews.

Job Requirements

• Minimum 5 years of relevant restaurant or hospitality management experience.

• Proven experience in supervising restaurant operations and service teams.

• Strong knowledge of food and beverage service management.

• Experience in staff supervision, training and manpower planning.

• Good understanding of restaurant sales, POS systems and operational reporting.

• Excellent customer relationship and complaint-handling skills.

• Ability to manage VIP customers and large dining groups.

• Strong leadership, communication and problem-solving abilities.

• Ability to manage high-volume restaurant operations.

Salary Package

S$6,800 – S$9,800 per month

Salary will depend on qualifications, relevant experience, hospitality expertise and management responsibilities.