Restaurant Captain

Key Responsibilities

• Guest Service & Experience: Greet and seat guests warmly, provide detailed menu and beverage recommendations, and anticipate needs before they arise.
• Team Supervision: Lead and coordinate waitstaff and steward staff, manage station assignments, and conduct pre-shift briefings to discuss specials or VIP guests.
• Order Management: Take accurate food and beverage orders, communicate dietary restrictions or allergies clearly to the kitchen, and ensure service follows the correct sequence.
• Complaint Resolution: Act as the primary point of contact for guest issues, resolving complaints tactfully and professionally to maintain satisfaction.
• Financial Duties: Present accurate bills, process payments through Point of Sale (POS) systems, and perform shift closing procedures including tallying cash and credit settlements.
• Operational Quality: Maintain cleanliness and presentation standards of the dining area, monitor inventory of supplies (cutlery, glassware), and ensure adherence to health and safety protocols. 

Essential Skills & Qualifications

• Leadership: Proven ability to motivate a team and maintain service flow under pressure.
• Expert Knowledge: Deep understanding of food menus, bar menu, and presentation standards.
• Communication: Strong interpersonal skills for interacting with diverse guests and coordinating between the front-of-house and kitchen.
• Experience: 2–3 years in food and beverage service, with at least 1 year in a supervisory or senior role.
• Education: High school diploma minimum, Degree or diploma in Hotel Management is preferred.