Restaurant Staff

Job SummaryThe Restaurant Captain oversees the front-of-house service for a designated section of the restaurant. They are responsible for welcoming guests, taking precise orders, supervising waitstaff, and ensuring every guest has a high-quality dining experience.

Key Responsibilities

• Guest Service: Greet guests warmly, assist with seating, and provide detailed information on the menu (including specials and dietary options).
• Order Management: Take food and beverage orders accurately and enter them into the Point of Sale (POS) system.
• Supervision: Lead and support a team of waiters and bussers, ensuring they follow restaurant standards and service sequences.
• Quality Control: Coordinate with the kitchen to ensure orders are served on time, at the right temperature, and according to the guest's request.
• Table Maintenance: Ensure tables are set correctly before service and cleared promptly between courses.
• Issue Resolution: Handle guest complaints or special requests professionally to ensure 100% satisfaction.
• Billing: Present the final bill, process payments, and handle cash or card transactions accurately.

Requirements & Skills

• Experience: Usually 1–3 years of experience in a restaurant (as a senior waiter or supervisor).
• Communication: Excellent verbal communication and interpersonal skills.
• Knowledge: Deep understanding of food service, wine pairings, and etiquette.
• Leadership: Ability to lead a small team under pressure during busy shifts.
• Attributes: Well-groomed, physically fit (for long hours of standing), and a customer-first attitude.
• Education: High school diploma.