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.
