SERVICE CAPTAIN

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

Personal Attributes

• Calm and composed under pressure

• Highly organised and disciplined

• Strong guest-focused mindset

• Confident leadership presence on the floor

• High integrity and accountability

Working Conditions

• Shift-based role, including evenings, weekends, and public holidays

• Physically demanding role requiring prolonged standing and active floor engagement