Restaurant Captain

Role Overview

Restaurant Captain at Boutique Group, Red Palace, Riyadh. Reports to Restaurant Supervisor, Assistant Restaurant Manager, or Restaurant Manager.

Company Overview

The Red Palace is an ultra-luxury boutique hotel in Riyadh, originally built in 1943. This historic palace has been transformed into a masterpiece of refined hospitality, blending timeless elegance with contemporary sophistication. The hotel features meticulously restored architecture, curated cultural experiences, and unparalleled service in the heart of Saudi Arabia's capital.

Role Purpose

Lead a service section and deliver exceptional, personalized dining experiences by managing guest journeys, coordinating service flow, coaching the team, and ensuring flawless execution of sequence of service and brand standards.

Key Responsibilities

Guest Service and Satisfaction

• Welcome guests, build rapport, recognize repeat guests and VIPs where applicable, and ensure a warm, professional experience.
• Present menus, explain specials, provide confident recommendations and pairings including food, coffee, tea, and mocktails.
• Take accurate orders, confirm allergies and dietary requirements, and enter orders correctly in the POS with proper modifiers.
• Deliver key service moments including menu presentation, table-side service, carving, flambé where applicable, and dessert and tea rituals.
• Handle guest concerns professionally, resolve service recovery within authority, and escalate appropriately to management.
• Address guest concerns and feedback promptly, resolving issues to maintain guest satisfaction.
• Foster a guest-centric culture among the service team, emphasizing attention to detail and a commitment to exceeding guest expectations.
• Take pride in anticipating guest needs through service that is warm, genuine, and intuitive.
• Create the guest experience through their senses through all public touch points.
• Be generous in spirit with guests and colleagues alike.

Team Leadership and Supervision

• Lead and manage an assigned station or section, ensuring smooth service flow, correct timing, and consistent standards.
• Coach and supervise waiters in the section: task delegation, on-the-job training, and service feedback.
• Manage and oversee the team of waiters, ensuring they provide personalized, attentive, and efficient service to guests.
• Monitor service standards and provide ongoing coaching and feedback to the service team to maintain excellence.
• Oversee the daily scheduling and deployment of the service team, ensuring adequate staffing to meet anticipated demand.
• Provide training and development opportunities to the service team, improving their skills and knowledge.
• Assess team performance, provide feedback, and implement corrective actions as needed.
• Promote a positive and collaborative work environment, motivating the team to deliver outstanding service.

Operational Efficiency

• Maintain table and station standards: mise-en-place, table setting, glassware and cutlery readiness, cleanliness, and presentation.
• Coordinate closely with kitchen and bar to manage pacing, course firing, and quality control before food leaves the pass.
• Ensure the smooth and efficient running of the restaurant floor operations, including table management, order taking, and service delivery.
• Assist to implement and enforce operational policies and procedures to optimize guest experience and staff productivity.
• Monitor and analyze key performance indicators related to service and recommend strategies to improve performance.
• Coordinate with the kitchen, bar, and other departments to ensure seamless service and communication.
• Complete opening and closing duties: briefing participation, section readiness checks, side station setup, polishing, restocking, and end-of-shift reports.

Revenue and Billing

• Drive revenue through upselling and suggestive selling while maintaining a guest-first approach.
• Support billing accuracy: present checks, split bills when required, process payments, and ensure correct close-out procedures.

Compliance and Safety

• Ensure compliance with hygiene, HACCP and food safety, allergen controls, and health and safety requirements.

Brand Representation

• Be impeccably groomed, charming, and graceful.
• Be thoughtful and welcoming.
• Understand what is required to offer emotional luxury and to provide service that is elegant and discreet.
• Ensure quality is never compromised.
• Establish the reputation of the hotel in the local community for its quality service through hosting local events.

Inventory and Cost Control

• Assist in the management of restaurant inventory, including monitoring stock levels, ordering, and minimizing waste.
• Contribute to the development and implementation of cost-effective measures without compromising guest satisfaction.

Qualifications & Experience

• High school diploma or equivalent; Hospitality or Culinary degree preferred.
• Minimum 2 years of experience as a senior waiter or restaurant supervisor in a luxury hotel or fine-dining establishment.
• Thorough knowledge of food and beverage service, including table management, order taking, and wine service.
• Local market experience is an asset.

Skills & Competencies

• Excellent leadership, communication, and interpersonal skills, with the ability to motivate and inspire a team.
• Strong problem-solving and decision-making abilities, with a customer-centric approach.
• Proficient in using restaurant management software and point-of-sale systems.
• Fluency in English; proficiency in Arabic is preferred.

Additional Information

• Flexible to work evenings, weekends, and holidays as required.