Team Leader - In Room Dining

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ABOUT ROSEWOOD HOTEL GROUP

Rosewood Hotel Group, a privately owned company, is one of the world’s leading global lifestyle and hospitality management groups. It encompasses four brands: ultra-luxury Rosewood Hotels & Resorts®; upper-upscale New World Hotels & Resorts; Asaya, an integrated well-being concept; and Carlyle & Co., a modern and progressive private members club. Its combined hotel portfolio consists of over 50 hotels in 23 countries with more than 32 new properties currently under development.

ABOUT OUR DEPARTMENT / TEAM

Food and Beverage Division is one of the focal divisions to generate the revenue for hotel business. There are 4 F&B Venues / Banquet / Services under the F&B Division with diverse team members of about 130 people.

THE IMPACT OF THIS ROLE 

The basic duty of a restaurant captain entails making sure that food is prepared as at when due, making sure that customers are satisfied, and that workers within the restaurant adhere to the restaurant’s safety/service standards at all times.

A restaurant captain performs a lot of functions in a bid to ensure the smooth running of a restaurant, and to attain excellent level of customer satisfaction.

KEY RESPONSIBILITIES

Guest Service

• Greet guests warmly and escort them to their tables when required
• Present menus, explain dishes, daily specials, and promotions
• Take accurate food and beverage orders and input them into the POS system
• Serve food and beverages promptly and correctly following service standards
• Check on guests during their meal to ensure satisfaction
• Handle guest inquiries, requests, and complaints professionally

Operational Duties

• Assist the manger to maintain all storage supplies for the restaurant
• Supervise on service activities and on dining room activity to ensure customer satisfaction always
• Schedule activities (including shifts) for the restaurant’s staff according to the restaurant’s standards or guidelines
• Set up tables according to restaurant standards (mise en place)
• Ensure cleanliness and organization of the restaurant and service stations
• Clear tables and reset them quickly for the next guests
• Coordinate with kitchen and bar teams to ensure smooth service
• Process bills and handle payments (cash, card, or room charge) and provide accurate change or receipts.
• Removing dirty dishes from tables to avoid clutter while customers are eating
• Work closely with colleagues to ensure efficient service
• Assist other team members during busy periods
• Participate in team briefings and training sessions

Quality & Compliance

• Monitor service quality and resolve customer issues promptly.
• Reduce waste and control costs to improve profitability.
• Follow hygiene, sanitation, and food safety standards at all times
• Maintain proper grooming and uniform standards
• Comply with hotel policies and standard operating procedures (SOPs) and LQA
• Ensure correct handling of equipment and minimize breakage

CRITICAL SKILLS & QUALIFICATIONS

• Diploma or Bachelor’s degree in Hotel & Restaurant Management or any
• A minimum of 2–3 years experience in hotel restaurant, In Room Dining
• Must have good communication skills
• Should be able to set priorities right in the day-to-day running of the restaurant
• Strong leadership, guest engagement, and interpersonal skills.
• Must display flexibility in approach to work
• Knowledge of food safety and hygiene regulations.