About Zélia
Dining at
Zélia Halkidiki is a language of connection — between people, nature, and
taste. Each restaurant embodies a distinct rhythm within our barefoot-luxury
philosophy. The Restaurant Service Captain ensures that this rhythm
unfolds seamlessly, blending operational discipline with warmth, poise, and
guest-focused service.
Role Overview
The Captain
leads and coordinates front-of-house operations, actively participates in
service, and ensures team adherence to SOPs, Simphony POS accuracy, and
Materials Control procedures. Responsibilities include:
- Implementing
outlet-specific SOPs
- Training and coaching staff on
etiquette, service flow, and upselling
- Maintaining timing,
consistency, and atmosphere in line with Zélia standards
Key Responsibilities
1. Floor Leadership & Operations
Lead service team; conduct
pre-shift briefings (specials, VIPs, upselling focus).
Oversee full service cycle:
guest greeting, order handling, pacing, billing, and farewell.
Ensure accurate use of Simphony
POS; coordinate orders with kitchen and bar.
Monitor table assignments and
ensure seamless guest flow.
2. Staff Coordination & Training
Supervise waiters, runners, and
bussers; maintain elegance, consistency, and discipline.
Conduct on-the-job coaching and
mock service exercises.
Reinforce grooming,
communication, and professional presence.
3. Guest Experience & Standards
Maintain visible presence on
the floor; anticipate guest needs.
Handle feedback, special
occasions, and service recovery gracefully.
Ensure dining atmosphere and
visual presentation reflect Zélia identity.
4. Administration & Systems
Close checks accurately,
reconcile reports, maintain logs.
Participate in monthly
inventories using Materials Control.
Track breakage, requisitions,
and par levels.
5. Team Discipline & Coordination
Enforce punctuality, grooming,
and SOP compliance.
Foster a positive, respectful,
and collaborative team environment.