Waiter / Steward

Job Title: Restaurant Captain

Department: Food & Beverage

Reports to: Restaurant Manager / Assistant Restaurant Manager

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Position Summary

The Restaurant Captain is responsible for supervising the restaurant’s day-to-day operations, ensuring high standards of service, guest satisfaction, and staff efficiency. Acting as the link between guests and the service team, the Captain ensures smooth operations by coordinating with kitchen staff, training team members, and upholding hotel service standards.

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Key Responsibilities

Guest Service

• Greet and welcome guests with professionalism and warmth.

• Assist guests in menu selection and promote special dishes or beverages.

• Handle guest complaints or concerns promptly and effectively.

• Ensure personalized and memorable dining experiences.

Operations & Supervision

• Oversee restaurant setup and readiness before each service.

• Supervise waitstaff and allocate duties during shifts.

• Coordinate between service team and kitchen/bar to ensure timely service.

• Maintain cleanliness, hygiene, and safety standards in the restaurant.

• Monitor table settings, food presentation, and service flow.

Team Leadership

• Train and guide service staff on hotel standards, etiquette, and upselling techniques.

• Motivate the team to deliver high-quality service and achieve sales targets.

• Conduct pre-shift briefings to share updates and daily specials.

Sales & Revenue

• Promote upselling of food, beverages, and special promotions.

• Monitor guest bills and ensure accuracy in posting charges.

• Assist in achieving restaurant revenue and cost-control objectives.

Administration

• Prepare duty rosters in consultation with the Restaurant Manager.

• Ensure compliance with hotel policies, SOPs, and service standards.

• Assist in inventory control of restaurant supplies and equipment.

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Job Requirements

• Diploma/Degree in Hotel Management or equivalent.

• Minimum 2–4 years of Food & Beverage service experience, with at least 1 year in a supervisory role.

• Strong communication, leadership, and interpersonal skills.

• Excellent knowledge of food & beverage service techniques.

• Ability to handle guest complaints with diplomacy.

• Good organizational and time management skills.

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Key Competencies

• Guest-oriented and service-driven.

• Team leadership and training abilities.

• Attention to detail and quality.

• Problem-solving and decision-making.

• Upselling and sales acumen.