Restaurant Captain

Key Responsibilities:

• Team Supervision: Supervise staff to deliver efficient, high-quality catering services across all outlets.
• Cashiering & Operations: Monitor daily cashiering operations, layout setup, cleanliness, and inventory levels for beverages and dining utensils.
• Service Standards: Ensure accurate order-taking, professional food/beverage recommendations, and strict adherence to hygiene guidelines.
• Training & Quality: Conduct briefings and training sessions to address customer feedback, maintain food/service quality, and support sales targets.

Requirements:

• Proven supervisory experience in food and beverage / catering operations.
• Strong leadership, communication, and cashiering oversight skills.
• Customer-focused with high standards for hygiene and operational efficiency.
• Ability to work flexible operational shifts.