job description
Join The Feast Dining Group as a Restaurant Captain / Supervisor and lead our dynamic team in delivering world-class hospitality in Bali’s most exclusive dining destinations. This role is perfect for passionate hospitality professionals who thrive in fast-paced, luxury environments and are committed to creating unforgettable guest experiences.
As the face of our service excellence, you will oversee daily floor operations, mentor and inspire our service staff, and ensure seamless coordination between the front-of-house and kitchen teams. Your leadership will be instrumental in maintaining our high service standards, driving guest satisfaction, and elevating our reputation as a premier dining group in Bali.
Based in the vibrant culinary hub of Canggu, this position offers a competitive salary, career growth opportunities, and the chance to work in some of Bali’s most sought-after restaurants. If you have a keen eye for detail, exceptional interpersonal skills, and a passion for hospitality, we invite you to apply and be part of our mission to redefine fine dining in paradise.
Responsibility
- Lead and supervise daily restaurant operations, ensuring smooth service flow and adherence to brand standards.
- Train, mentor, and motivate service staff to deliver exceptional guest experiences.
- Coordinate closely with the kitchen team to ensure timely and accurate order delivery.
- Monitor and maintain high levels of guest satisfaction through proactive service and conflict resolution.
- Oversee table management, reservations, and seating arrangements to optimize guest experience.
- Conduct pre-service briefings and post-service debriefs to align the team on goals and improvements.
- Ensure compliance with health, safety, and hygiene standards in all service areas.
- Assist in inventory management and cost control for beverage and service-related supplies.
Qualifications
- Minimum 3 years of experience in a supervisory or leadership role within fine dining or upscale hospitality.
- Proven track record of managing high-volume restaurant operations and leading teams.
- Excellent communication and interpersonal skills, with fluency in English (additional languages a plus).
- Strong problem-solving abilities and a guest-centric approach to service.
- Knowledge of POS systems, reservation software, and basic financial acumen for cost management.
- Ability to work flexible hours, including evenings, weekends, and public holidays.
- Diploma or degree in Hospitality Management or related field is preferred.
- Passion for the culinary arts and a deep understanding of wine, beverages, and food pairings.