The Service Captain is responsible for delivering an exceptional experience, anticipating guests’ needs with grace, precision, and sincerity. This role leads the service team to ensure seamless coordination, elegant presentation, and authentic Japanese dining etiquette.

Key Responsibilities

1. Guest Service & Experience

• Greet and welcome guests with warmth and professionalism
• Present menus and explain dishes, ingredients, and preparation styles
• Guide guests through omakase or tasting menus with confidence
• Anticipate guest needs and provide discreet, attentive service

2. Food & Beverage Service

• Take accurate orders and input into POS system
• Serve dishes with proper Japanese etiquette (placement, timing, explanation)
• Ensure synchronized delivery of courses with the kitchen
• Serve beverages including sake, tea, and Japanese whisky correctly

3. Table Management

• Set up tables according to fine dining standards (minimalist, precise)
• Maintain cleanliness and organization throughout service
• Reset tables efficiently for the next seating

4. Menu & Product Knowledge

• Understand Japanese cuisine, seasonal ingredients, and preparation methods
• Explain menu items clearly and confidently to guests
• Recommend food and beverage pairings

5. Team Collaboration

• Work closely with Service Captain and kitchen team
• Support colleagues to ensure smooth service flow
• Participate in daily briefings and training sessions

Requirements:

• Previous experience in F&B or hospitality preferred (fine dining is a plus)
• Passion for Japanese cuisine and culture
• Strong communication and interpersonal skills
• Positive attitude and willingness to learn
• Ability to work in a fast-paced, high-standard environment
• Flexibility to work shifts, weekends, and public holidays
• 6 days work week 44 hrs.