Restaurant Captain Required (uae and Singapore )

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restaurant captain job profile

a restaurant captain (also known as a head waiter, senior server, or maitre d' in some establishments) is a supervisory role in the front-of-house operations of a restaurant, particularly in fine dining, upscale, or high-volume settings. the captain oversees the service team, ensures seamless guest experiences, and acts as a bridge between the kitchen and dining area. this position requires strong leadership, customer service skills, and knowledge of hospitality standards.

job overview

department: front of house (foh)

reports to: restaurant manager or general manager

location: restaurants, hotels, resorts, or catering venues

employment type: full-time, often with shift work including evenings, weekends, and holidays

key responsibilities

team leadership: supervise and train waitstaff, bussers, and hosts to maintain high service standards. assign tables, rotate sections, and coordinate team workflows during peak hours.

guest service: greet and seat guests, take orders, recommend menu items, and handle special requests (., dietary needs or allergies). resolve complaints promptly to ensure customer satisfaction.

operational oversight: monitor dining room flow, manage table turnover, and ensure compliance with health, safety, and alcohol service regulations (., tips certification where required).

coordination: liaise with the kitchen and bar to expedite orders, manage timing, and maintain food/beverage quality. upsell specials, wines, and promotions to boost revenue.

administrative tasks: assist with inventory checks for linens, glassware, and supplies; prepare shift reports; and contribute to menu planning or event setups for private functions.

closing duties: oversee end-of-shift cleanup, cash handling, and reconciliation of tips or sales.

required skills and qualifications

education: high school diploma or equivalent; hospitality certification (., servsafe or equivalent food safety training) preferred. associate's or bachelor's degree in hospitality management is a plus.

excellent interpersonal and communication skills for interacting with diverse guests and teams.

strong knowledge of food, wine, and beverage pairing; ability to describe menu items knowledgeably.

leadership and conflict resolution abilities to motivate staff and handle high-pressure situations.

multitasking and organizational skills to manage multiple tables and priorities.

proficiency in pos (point of sale) systems and basic computer skills for reservations or inventory.

personal attributes: professional demeanor, attention to detail, resilience under stress, and a passion for hospitality. physical stamina for standing long hours and lifting trays (up to 25–50 lbs).

certifications/licenses: food handler's permit, alcohol service certification (., abc in the us), and cpr/first aid may be required.

work environment and challenges

fast-paced, high-energy setting with noise, heat from kitchens, and variable weather (for outdoor venues).

opportunities for growth into roles like assistant manager or sommelier.

perks often include meal discounts, health benefits, and performance incentives.

• Experience

  5 - 11 Years

• No. of Openings

  18

• Education

  12th Pass, B.A, B.Com, Bachelor of Hotel Management

• Role

  Restaurant Captain

• Industry Type

  Hotel / Restaurant / Hospitality

• Gender

  [ Male / Female ]

• Type of Job

  Full Time

• Work Location Type

  Work from Office