Restaurant Staff

General Duties and Responsibilities of a Steward Customer Service

• Greet and assist guests in a friendly, professional manner.
• Ensure guests’ needs are met promptly and courteously.
• Handle complaints or requests and report issues to supervisors if needed.

1. Serving Food and Beverages

• Take orders and serve food and drinks efficiently.
• Ensure proper portion sizes and presentation.
• Clear tables, refill drinks, and maintain cleanliness.

1. Cleanliness and Maintenance

• Keep dining areas, pantries, and storage spaces clean and organized.
• Sanitize equipment, utensils, and surfaces regularly.
• Follow hygiene, food safety, and sanitation standards.

1. Inventory and Supplies

• Monitor stock levels of food, beverages, and cleaning materials.
• Refill or reorder items as necessary.
• Report shortages or maintenance issues.

1. Safety and Compliance

• Adhere to workplace safety rules and emergency procedures.
• Report hazards, spills, or broken equipment immediately.
• Follow fire and safety drills as directed.

1. Teamwork and Communication

• Work closely with kitchen, housekeeping, or service teams.
• Communicate effectively with supervisors and co-workers.
• Support other departments during busy periods.

Captain Duties and Responsibilities:-

• Restaurant Captain — Duties and Responsibilities1. Guest Service and Experience Greet guests warmly and escort them to their tables.
• Present menus and assist guests with food and beverage selections.
• Ensure guests receive prompt and courteous service throughout their dining experience.
• Handle guest complaints or special requests professionally and efficiently.
• Ensure customer satisfaction and follow up after service.
• 2. Supervision and Coordination Supervise and coordinate the activities of waiters, stewards, and service staff.
• Assign tables and duties to service team members.
• Ensure smooth coordination between the service staff and kitchen/bar teams.
• Conduct pre-service briefings to inform staff of menu changes, special events, or VIP guests.
• 3. Order Management Take and confirm guest orders accurately.
• Check dishes before serving to ensure correct presentation, temperature, and portion.
• Coordinate with kitchen and bar staff to ensure timely service.
• 4. Cleanliness and Setup Ensure dining areas are clean, organized, and properly set up before each service.
• Check table settings, linen, glassware, and cutlery for cleanliness and arrangement.
• Oversee the cleanliness and orderliness of service stations.
• 5. Training and Staff Development Assist in training new service staff on service standards and menu knowledge.
• Monitor team performance and provide guidance or corrective feedback.
• Promote teamwork and professional conduct within the team.
• 6. Sales and Upselling Suggest daily specials, premium dishes, and beverages to enhance sales.
• Promote loyalty programs, special offers, or signature items.
• Meet or exceed revenue and service goals.
• 7. Reporting and Communication Report to the Restaurant Manager about daily operations, guest feedback, and staff issues.
• Maintain shift records such as attendance, sales summaries, and complaints.
• Ensure compliance with safety, hygiene, and sanitation standards.
• ✅ Key Skills and Qualities Strong leadership and communication skills
• Excellent customer service and interpersonal skills
• Attention to detail and organizational ability
• Knowledge of food and beverage service standards
• Problem-solving and decision-making under pressure
• Professional appearance and attitude

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