Restaurant Captain

Job Overview

This role involves delivering exceptional food and beverage service to guests at the assigned outlet, upholding the hotel’s high standards and embodying Kempinski’s core values to enhance sales and guest satisfaction.

Primary Duties and Responsibilities

• Report directly to the Restaurant Supervisor, Assistant Restaurant Manager, or Restaurant Manager.
• Supervise Waiters, Waitresses, and Hosts/Hostesses within the team.
• Adhere strictly to punctuality and dress code, maintaining a neat, polished uniform and personal hygiene consistent with hotel grooming standards.
• Consistently provide courteous, professional, and efficient service.
• Carry out all outlet duties as required, ensuring operational excellence.
• Possess thorough knowledge of all hotel services and products.
• Understand in detail all food and beverage items offered, including alternatives and upselling techniques.
• Manage inventory by monitoring supplies and equipment, minimizing waste and spoilage.
• Maintain cleanliness and organization of the workspace and its surroundings at all times.
• Execute standard opening and closing procedures for the assigned outlet.
• Respond courteously and efficiently to guest inquiries, reporting complaints and feedback promptly to supervisors and ensuring timely follow-up.
• Operate the POS system proficiently as per assigned responsibilities.
• Comply rigorously with hotel policies regarding fire safety, hygiene, health, and overall safety standards.
• Foster and maintain a positive, cooperative working environment within the department and hotel-wide.
• Participate actively in staff meetings, departmental trainings, and hotel-wide training programs.
• Perform additional reasonable tasks as delegated by the Department Head or hotel management.
• Assist with scheduled product and equipment inventories.
• Exhibit a motivated, positive attitude with strong self-discipline at all times.
• Have a comprehensive understanding of the department’s monthly profit and loss statement.
• Lead service efforts and serve as a role model for the team, ensuring impeccable service standards.
• Act as guardian of the restaurant concept, overseeing service quality, food and beverage offerings, and team guidance.
• Promote effective communication within the team and conduct team meetings in the absence of the Restaurant Supervisor.
• Attend the daily Food & Beverage meetings when the Restaurant Supervisor and Assistant Restaurant Manager are unavailable.
• Supervise overall service attentively without focusing exclusively on one area.
• Be prepared for additional responsibilities aligned with business and hotel needs.