job description
Join STEFAN&KO as a Restaurant Supervisor / Head Waiter / Captain and lead the charge in delivering world-class hospitality at our prestigious Bar-Roque Grill in Bali. This is your opportunity to shape unforgettable dining experiences in one of Southeast Asia’s most vibrant culinary destinations—Canggu.
As the face of our service team, you will oversee daily floor operations, mentor staff, and ensure every guest leaves with a lasting impression of warmth, professionalism, and excellence. Your leadership will elevate our service standards, blending seamless coordination with a passion for hospitality. Whether managing high-volume shifts or curating personalized guest interactions, your role is pivotal in maintaining our reputation as a top-tier dining establishment.
If you thrive in fast-paced, luxury environments and have a knack for anticipating guest needs, we want to hear from you. This full-time position offers a competitive salary, a dynamic work culture, and the chance to grow within an internationally recognized brand.
Responsibility
- Lead and supervise the front-of-house team, including waitstaff, hosts, and runners, to ensure smooth service flow.
- Coordinate with the kitchen and bar teams to guarantee timely and accurate order delivery.
- Greet, seat, and engage guests with professionalism, ensuring a personalized and memorable experience.
- Monitor table rotations, manage reservations, and optimize seating arrangements for maximum efficiency.
- Train and mentor new hires on service standards, menu knowledge, and upselling techniques.
- Handle guest complaints or special requests with diplomacy and resolve issues promptly.
- Maintain inventory of service supplies (e.g., glassware, linens) and report shortages to management.
- Uphold health, safety, and hygiene standards in compliance with local regulations and company policies.
Qualifications
- Minimum 3+ years of experience in a supervisory or leadership role in fine dining or upscale restaurants.
- Proven track record in managing teams of 10+ staff in high-volume settings.
- Exceptional communication and interpersonal skills, with fluency in English (additional languages a plus).
- Strong knowledge of wine, spirits, and gourmet cuisine to guide guests and staff.
- Ability to work flexible hours, including evenings, weekends, and holidays.
- Certification in food safety or hospitality management is highly desirable.
- Passion for service excellence and a guest-first mindset.
- Familiarity with POS systems (e.g., Toast, Square) and reservation platforms (e.g., OpenTable).