Job Description:

Position Summary
We are seeking an experienced and guest-focused Restaurant Captain to lead service operations at the Japanese restaurant within Della Resorts & Adventure. The ideal candidate will be responsible for ensuring exceptional guest experiences, supervising service staff, maintaining fine dining standards, and supporting the restaurant management team in delivering seamless and authentic Japanese dining experiences.
Key Responsibilities
Guest Experience & Service Excellence
• Welcome and engage with guests, ensuring a warm and personalized dining experience.
• Oversee table service and ensure adherence to luxury hospitality and fine dining standards.
• Assist guests with menu recommendations, explaining Japanese cuisine, ingredients, preparation methods, and beverage pairings.
• Handle guest feedback, special requests, and service recovery professionally and promptly.
• Monitor guest satisfaction throughout the dining experience and take proactive measures to exceed expectations.
Team Leadership & Supervision
• Supervise and coordinate the daily activities of stewards and service associates.
• Conduct pre-shift briefings and communicate daily specials, promotions, reservations, and operational updates.
• Allocate sections and responsibilities to service staff.
• Train, mentor, and coach team members on service standards, product knowledge, and guest engagement.
• Monitor grooming, discipline, attendance, and performance of service staff.
Restaurant Operations
• Ensure smooth execution of restaurant opening, service, and closing procedures.
• Coordinate with kitchen, bar, and hostess teams to ensure efficient service flow.
• Monitor table allocations, reservations, waitlists, and seating arrangements.
• Ensure proper setup and presentation of dining areas, service stations, and table settings.
• Maintain high standards of cleanliness, organization, and operational readiness.
Sales & Revenue Enhancement
• Promote menu items, chef specials, premium beverages, and seasonal offerings.
• Drive upselling and cross-selling opportunities to maximize guest satisfaction and revenue.
• Monitor service quality to encourage repeat business and positive guest reviews.
• Support achievement of departmental revenue targets and performance goals.
Food Safety, Hygiene & Compliance
• Ensure compliance with hotel SOPs, HACCP standards, and food safety regulations.
• Monitor hygiene and sanitation practices within the restaurant.
• Ensure proper handling and storage of service equipment, crockery, cutlery, and glassware.
• Maintain compliance with workplace health and safety standards.
Administrative Responsibilities
• Assist in maintaining daily sales reports, inventory records, and operational checklists.
• Support management with staff scheduling and manpower planning as required.
• Monitor and control breakage, wastage, and operational costs.
• Ensure accurate billing procedures and POS compliance.
Qualifications
• Diploma or Degree in Hotel Management, Hospitality Management, or a related field.
• Minimum 3–5 years of experience in Food & Beverage Service, with at least 1–2 years in a Captain or supervisory role.
• Experience in fine dining, luxury hospitality, or Japanese restaurants is highly preferred.

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Minimum Qualification:

Diploma or Degree in Hotel Management, Hospitality Management, or a related field.

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Minimum Job Experience:

Minimum 3–5 years of experience in Food & Beverage Service, with at least 1–2 years in a Captain or supervisory role.

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Reporting to:

F&B Head

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Travel:

No

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