Captain (Lebanese Restaurant)

Role Overview

The Captain in the Lebanese restaurant is responsible for delivering food and beverage service to guests in the assigned outlet. The role calls for warm, polished, and adaptable service that aligns with hotel standards and Kempinski’s DNA values, while helping drive sales and guest satisfaction.

Reporting Line

This position reports to the Restaurant Supervisor, Assistant Restaurant Manager, or Restaurant Manager, and also oversees Waiters/Waitresses and Hosts/Hostesses.

Key Duties

• Arrive on time for every shift and maintain the required uniform, polished shoes, name tag, and overall grooming and hygiene standards.
• Deliver consistently courteous, efficient, professional, and flexible service to guests.
• Carry out all outlet tasks and assignments as required by the operation.
• Develop strong knowledge of all hotel offerings, along with a detailed understanding of the food and beverage items in the assigned department.
• Confidently explain menu items and use upselling techniques while also suggesting suitable alternatives.
• Track operating supplies and equipment, and actively help reduce spoilage and wastage.
• Keep the workstation and surrounding area clean, tidy, and organized at all times.
• Complete opening and closing routines for the outlet according to established procedures.
• Respond to guest questions in a polite and efficient manner, and pass complaints or feedback to supervisors without delay.
• Follow up on guest concerns to ensure issues are properly addressed.
• Use the POS system at the level of responsibility assigned and trained for the role.
• Follow all hotel policies, including fire safety, hygiene, health, and workplace safety rules.
• Build strong working relationships with colleagues across the department and the hotel.
• Participate in staff meetings, departmental training, and hotel-led training sessions.
• Handle reasonable additional tasks and secondary duties as directed by the Department Head.
• Adapt quickly to operational changes introduced by hotel management.
• Support inventory checks for products and operating equipment.
• Take on any other reasonable duties assigned from time to time.
• Maintain a positive, motivated, and self-controlled attitude throughout service.
• Understand the department’s monthly profit and loss statement.
• Lead service delivery and set an example for the team.
• Ensure service quality remains flawless and meets the hotel’s highest standards.
• Act as a guardian of the restaurant concept, including service style, food and beverage presentation, and team guidance.
• Promote clear communication within the team and conduct team meetings when the Restaurant Supervisor is unavailable.
• Attend the daily Food & Beverage meeting in the absence of the Restaurant Supervisor and Assistant Restaurant Manager.
• Manage service flow with a strong supervisory mindset rather than focusing on only one area.
• Accept that responsibilities may expand based on business needs and hotel requirements.

Additional Information

Department: Food & Beverage

Location: Saudi Arabia - Al Khobar

The role is full-time and based on-site in Al Khobar, Eastern, Saudi Arabia.