Restaurant Captain

DUTIES AND RESPONSIBILITIES

• Guest Service Management:

a. Greet and welcome guests as they arrive, escorting them to their tables and presenting menus.

b. Ensure guests receive attentive service throughout their dining experience, addressing any special

requests or needs.

c. Handle guest inquiries and complaints, ensuring any issues are resolved to the guest's satisfaction.

• Supervision of Waitstaff:

a. Oversee the performance of waitstaff, including servers, bussers, and runners, ensuring they meet

service standards.

b. Train new and existing staff on service protocols, menu knowledge, and customer interaction.

c. Assign duties and coordinate the work of the waitstaff during service hours.

• Order Coordination:

a. Take food and beverage orders from guests, providing recommendations and upselling items as

appropriate.

b. Communicate orders to the kitchen accurately and monitor the progress to ensure timely service.

c. Ensure that all orders are delivered to the correct tables and meet presentation and quality

standards.

d. Prepare and serve drinks.

• Table Management:

a. Manage table assignments and rotations, ensuring efficient use of dining space.

b. Monitor the dining area to ensure cleanliness, proper table settings, and readiness for guests.

c. Coordinate work with the host/hostess to manage reservations and walk-in guests.

• Quality Assurance:

a. Inspect the dining room and service areas before, during, and after service to ensure cleanliness and

order.

b. Ensure that food and beverages are served according to the restaurant’s quality standards.

c. Monitor guest satisfaction and take proactive steps to address any service issues.

• Billing and Cash Handling:

a. Present bills to guests and process payments accurately, ensuring proper cash handling and credit

card transactions.

b. Assist in end-of-shift reconciliations and report any discrepancies to the Restaurant Manager.

c. Address any billing inquiries or disputes promptly and professionally.

• Health and Safety Compliance:

a. Ensure that all health and safety regulations are followed, including food handling, sanitation, and

personal hygiene.

b. Monitor the dining area to ensure it is free of hazards, and report any maintenance issues to

management.

c. Assist in maintaining compliance with all local and federal regulations related to food service.

• Collaboration and Communication:

a. Communicate effectively with kitchen staff, ensuring smooth coordination between front-of-house

and back-of-house operations.

b. Participate in staff meetings, providing feedback and suggestions for improving service quality.

c. Support the Restaurant Manager in implementing service improvements and staff training programs.

This is a Managerial role and requires to take decisions.

Work is closely monitored by the manager, detailed instructions and procedures and guidelines for

generations of various reports are generally provided.

Results are defined and the position sets own goals and determines how to accomplish them.

Supervisor/manager provides broad guidelines and overall direction.

**DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working

conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves

the right to revise the job or to require that other or different tasks be performed as assigned.