Company Description PT Corindo Amagi Putra (CAP Group) is a hospitality company focused on delivering high-quality foods, pastries, bakeries, desserts, and beverages with friendly service in warm, modern, and casual settings. Founded in 2016, the group began as the official Indonesian franchisee of Corica Pastries, successfully expanding to multiple outlets in Surabaya and later Jakarta. CAP Group has also developed Chao Phraya Thai Fine Cuisine, one of the first Thai fine-dining restaurants in Surabaya. The restaurant has received recognition from the Ambassador of Thailand, highlighting its role in promoting Thai cuisine and cultural exchange in East Java. Team members join a growing group that values guest experience, culinary excellence, and professional service standards.
Role Description The Restaurant Captain role is a full-time, on-site position based in Surabaya. The Restaurant Captain oversees daily dining room operations, ensuring smooth service flow, consistent guest satisfaction, and adherence to restaurant standards. This role coordinates and leads the service team, including assigning stations, supervising table setup, monitoring order delivery, and assisting team members during peak hours. The Restaurant Captain also handles guest interactions, responds to concerns, supports reservation and seating management, and collaborates with the kitchen to maintain timely and accurate service. Additional responsibilities include training new staff, guiding performance, maintaining hygiene and safety standards, and supporting management with reporting and improvements to service procedures.
Qualifications
- Strong supervisory skills with experience leading, coaching, and motivating service teams.
- Customer service and customer satisfaction skills, with a focus on welcoming, attentive, and solution-oriented guest interactions.
- Effective communication skills, including clear verbal communication, active listening, and professional interpersonal abilities.
- Knowledge of food & beverage service, including menu familiarity, basic product knowledge, and fine-dining service standards.
- Previous experience in restaurant or hospitality operations, preferably in a captain, head waiter, or similar leadership role.
- Ability to work flexible hours, including evenings, weekends, and holidays as required by restaurant operations.
- Strong organizational skills, attention to detail, and the ability to manage multiple tables and tasks simultaneously.
- Professional appearance and demeanor, with a commitment to cleanliness, safety, and hygiene standards.
