Senior Captain Waiter

Restaurant Captain (Chef de Rang) – Fine Dining

Position Summary

The Restaurant Captain is responsible for overseeing a designated service section, ensuring exceptional service standards and a personalized fine dining experience. The role acts as a key link between guests, service staff, and management, delivering refined hospitality with professionalism and attention to detail.

Key Responsibilities

Guest Service & Experience

• Provide warm, professional, and personalized service to all guests.

• Ensure guests receive a seamless dining experience from arrival to departure.

• Present menus, explain dishes, and offer knowledgeable recommendations.

• Handle guest requests and concerns with discretion and efficiency.

Service Supervision

• Supervise and coordinate the work of waiters/commis within the assigned station.

• Ensure proper table setup, mise en place, and service flow according to fine dining standards.

• Maintain service timing and sequence of service.

• Assist management during peak service periods.

Food & Beverage Knowledge

• Possess in-depth knowledge of menu items, ingredients, and cooking methods.

• Coordinate closely with the kitchen to ensure accurate and timely service.

• Support wine service and collaborate with the Sommelier when required.

• Ensure correct presentation and service of food and beverages.

Quality & Standards

• Uphold luxury service standards, grooming, and etiquette at all times.

• Ensure cleanliness and organization of the service area.

• Comply with health, safety, and hygiene regulations.

• Monitor service quality and take corrective action when necessary.

Team Support & Communication

• Train and mentor junior service staff.

• Communicate effectively with supervisors and management.

• Support daily briefings and service preparations.

Qualifications & Experience

• Minimum 3–5 years experience in fine dining or luxury hospitality.

• Previous experience as Senior Waiter or Demi Chef de Rang preferred.

• Strong service etiquette and guest engagement skills.

• Knowledge of wine and fine dining service standards.

• Good command of English; additional languages are an advantage.

Key Competencies

• Exceptional service orientation

• Strong communication skills

• Attention to detail

• Leadership and teamwork

• Professional appearance and demeanor