Restaurant Captain

• Customer Experience Management: Greeting guests, managing reservations, taking food and beverage orders, and addressing customer concerns or complaints promptly.
• Team Leadership and Supervision: Supervising waitstaff, conducting pre-shift briefings, training new employees, and scheduling staff.
• Service Operations: Ensuring table setups are precise, monitoring food and beverage service quality, and processing payments.
• Quality Control & Hygiene: Maintaining hygiene standards, cleaning tableware, ensuring compliance with food safety regulations, and ensuring the dining area is orderly.
• Sales and Promotion: Recommending daily specials, upselling items, and introducing creative ideas to boost sales.

Inventory Management: Assisting with inventory checks of cutlery, crockery, and linens. 

Essential Skills

• Communication: Excellent verbal skills to interact with guests and lead the team.
• Calmness Under Pressure: Ability to handle busy, high-stress, and noisy environments.
• Attention to Detail: Ensuring food quality and service standards are met consistently.