Restaurant Captain

About Red Palace: A symbol of Saudi Arabia’s heritage, The Red Palace stands as an extraordinary landmark in Riyadh, now reimagined as an ultra-luxury boutique hotel. Originally built in 1943, this historic Palace has been transformed into a masterpiece of refined hospitality, blending timeless elegance with contemporary sophistication. Nestled in the heart of the capital, The Red Palace offers an exclusive glimpse into the Kingdom’s storied past, featuring meticulously restored architecture, curated cultural experiences, and unparalleled service. Every detail has been thoughtfully designed to honor its legacy while delivering a modern interpretation of luxury. At The Red Palace, we invite guests to step into a world of history, prestige, and indulgence, where tradition and innovation seamlessly come together. HOTEL: Red Palace JOB TITLE: Restaurant Captain REPORTING TO: Restaurant Supervisor / Assistant Restaurant Manager / Restaurant Manager THE POSITION To 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. Responsibilities Lead and manage an assigned station/section, ensuring smooth service flow, correct timing, and consistent standards. Welcome guests, build rapport, recognize repeat guests/VIPs (where applicable), and ensure a warm, professional experience. Present menus, explain specials, provide confident recommendations and pairings (food, coffee/tea, mocktails). Take accurate orders, confirm allergies and dietary requirements, and enter orders correctly in the POS with proper modifiers. Coordinate closely with kitchen and bar to manage pacing, course firing, and quality control before food leaves the pass. Deliver key service moments (menu presentation, table-side service, carving/flambé where applicable, dessert/tea rituals). Maintain table and station standards: mise-en-place, table setting, glassware/cutlery readiness, cleanliness, and presentation. Handle guest concerns professionally, resolve service recovery within authority, and escalate appropriately to management. 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. Coach and supervise waiters in the section: tasks delegation, on-the-job training, and service feedback. Ensure compliance with hygiene, HACCP/food safety, allergen controls, and health & safety requirements. Complete opening/closing duties: briefing participation, section readiness checks, side station setup, polishing, restocking, end-of-shift reports. Guest Service and Satisfaction 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 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 Team Leadership and Supervision 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 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 (KPIs) related to service, and recommend strategies to improve performance Coordinate with the kitchen, bar, and other departments to ensure seamless service and communication 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 Living The Brand Is impeccably groomed, charming and graceful Is thoughtful and welcoming Take pride in anticipating guest needs through service that is warm, genuine and intuitive Understand what is required to offer “emotional luxury” and to provide service that is elegant and discreet Create the guest experience through their senses through all public touch points Ensuring quality is never compromised Is generous in spirit with guests and colleag

No distinct 'Requirements', 'Qualifications', or 'Minimum qualifications' section clearly separated in the posting. The responsibilities imply experience in high-end hospitality and guest service, but no explicit bullet list of hard requirements is provided.

Lead and manage an assigned station/section, ensuring smooth service flow, correct timing, and consistent standards. Welcome guests, build rapport, recognize repeat guests/VIPs (where applicable), and ensure a warm, professional experience. Present menus, explain specials, provide confident recommendations and pairings (food, coffee/tea, mocktails). Take accurate orders, confirm allergies and dietary requirements, and enter orders correctly in the POS with proper modifiers. Coordinate closely with kitchen and bar to manage pacing, course firing, and quality control before food leaves the pass. Deliver key service moments (menu presentation, table-side service, carving/flambé where applicable, dessert/tea rituals). Maintain table and station standards: mise-en-place, table setting, glassware/cutlery readiness, cleanliness, and presentation. Handle guest concerns professionally, resolve service recovery within authority, and escalate appropriately to management. 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. Coach and supervise waiters in the section: tasks delegation, on-the-job training, and service feedback. Ensure compliance with hygiene, HACCP/food safety, allergen controls, and health & safety requirements. Complete opening/closing duties: briefing participation, section readiness checks, side station setup, polishing, restocking, end-of-shift reports. Guest Service and Satisfaction: 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. 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. Team Leadership and Supervision: 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: 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 (KPIs) related to service, and recommend strategies to improve performance. Coordinate with the kitchen, bar, and other departments to ensure seamless service and communication. 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. Living The Brand: Is impeccably groomed, charming and graceful; is thoughtful and welcoming; takes pride in anticipating guest needs through service that is warm, genuine and intuitive; understands what is required to offer “emotional luxury” and to provide service that is elegant and discreet; creates the guest experience through their senses through all public touch points; ensuring quality is never compromised; is generous in spirit with guests and colleagues.