We're hiring a Service Captain. The Service Captain is responsible for leading floor operations during service, ensuring an exceptional fine-dining guest experience at all times. This role oversees service execution, maintains the highest hospitality standards, and ensures seamless coordination between the service team, bar, and kitchen. It is a hands-on leadership position requiring strong supervision, attention to detail, and real-time problem-solving.
Key Responsibilities
Service Leadership
Lead and manage the restaurant floor during service, ensuring flawless execution of the sequence of service
Assign stations, sections, and duties to service staff before each shift
Act as the primary communication link between the kitchen, bar, and service teams
Anticipate service challenges and resolve issues proactively to ensure smooth operations
Guest Experience
Welcome and engage guests professionally, with special attention to VIPs and repeat customers
Ensure accurate and confident menu knowledge is consistently delivered by the service team
Handle guest feedback and complaints discreetly, promptly, and professionally
Monitor table pacing, guest satisfaction, and overall dining flow
Standards & Presentation
Enforce grooming, uniform, and presentation standards consistently
Conduct pre-service briefings covering menu details, specials, allergens, and service priorities
Ensure opening and closing procedures are completed accurately and approved
Training & Team Development
Train service staff on fine-dining etiquette, service standards, wine service, and upselling techniques
Mentor junior team members and new hires to uphold service excellence
Provide continuous feedback and on-the-job coaching to support performance improvement
Operational Control
Ensure accurate order taking, POS entries, and billing processes
Monitor voids, discounts, and complimentary items in line with internal policies
Maintain oversight of service stock, including glassware, linen, crockery, and cutlery
Support management with service reports and operational insights
Required Skills & Experience
3 - 5 years' experience in a fine-dining or high-end restaurant environment
Proven ability to lead service teams during high-pressure service periods
Strong knowledge of fine-dining standards and service sequences
Excellent verbal and written communication skills in English
High levels of professionalism, composure, and attention to detail
Competence in using POS systems