Job Description

:Job Summary:
The Restaurant Captain is responsible for overseeing the daily operations of the Japanese restaurant, ensuring exceptional guest service, and maintaining high standards of food presentation and hospitality. They will coordinate with the kitchen, lead the service team, and ensure an authentic and memorable dining experience.
Key Responsibilities:
Guest Service & Operations Management:

• Supervise restaurant operations and ensure smooth dining experiences for guests.
• Greet and assist guests, providing menu recommendations, particularly for Japanese cuisine and beverages like sushi, sashimi, ramen, and sake.
• Address guest inquiries, complaints, and special requests promptly and professionally.
• Maintain cleanliness, hygiene, and ambiance in line with the restaurant's theme and standards.

Team Leadership & Coordination:

• Train, mentor, and supervise the service staff to ensure excellent customer service.
• Assign duties, oversee table setups, and ensure proper service flow.
• Conduct pre-shift briefings and communicate daily specials, promotions, and guest preferences.

Food & Beverage Knowledge:

• Possess strong knowledge of Japanese cuisine, ingredients, preparation styles, and traditional dining etiquette.
• Guide guests in pairing food with Japanese beverages such as sake, shochu, and Japanese whiskey.
• Ensure all dishes and drinks are served as per standard recipes and presentation guidelines.

Inventory & Compliance:

• Assist in stock management, including ordering, receiving, and monitoring food and beverage supplies.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Handle billing, POS operations, and financial transactions accurately.

Requirements:
Qualifications & Experience:

• Bachelor's degree/Diploma in Hotel Management or a related field.
• Minimum 2-4 years of experience in a fine-dining restaurant, preferably with Japanese cuisine experience.
• Prior experience as a Restaurant Captain, Senior Steward, or Supervisor in a high-end F&B establishment.

Skills & Competencies:

• Strong knowledge of Japanese cuisine and beverage pairings.
• Excellent communication, leadership, and guest-handling skills.
• Ability to multitask and work under pressure in a fast-paced environment.
• Attention to detail, problem-solving skills, and a customer-first approach.
• Proficiency in restaurant management software and POS systems.

Minimum Qualification: Bachelor's degree/Diploma in Hotel Management or a related fieldMinimum Job Experience: Minimum 2 years of experience in a fine-dining restaurant, preferably with Japanese cuisine experienceReporting to: Culinary DirectorTravel: NA

Della Group