Captians

A restaurant captain (or head waiter) acts as a bridge between management and service staff, responsible for ensuring exceptional guest service, supervising waitstaff, and managing dining room operations. Key duties include welcoming guests, taking orders, resolving complaints, mentoring staff, overseeing mise-en-place, and managing inventory. Indeed +4

Key Responsibilities of a Restaurant Captain:

• Customer Service & Experience: Greeting guests, explaining menu items, and taking orders. They check in with guests to ensure satisfaction with food and service.
• Team Supervision: Leading the service team, assigning sections, conducting staff briefings, and training new staff.
• Operational Control: Overseeing the setup (mise-en-place) of the station and maintaining the cleanliness of the dining area.
• Order & Table Management: Handling special requests, managing reservations, and managing the flow of service to ensure timely delivery.
• Handling Complaints: Calmly resolving customer service issues to ensure a positive experience.
• Administrative Tasks: Taking stock of inventory, making store requisitions, processing payments, and reporting to the restaurant manager.
• Compliance: Ensuring health, safety, and sanitation standards are maintained throughout the service shift. Indeed +6

Key Skills Required:

• Leadership: Ability to lead a team effectively, particularly in high-volume environments.
• Communication: Strong interpersonal skills to interact with guests and coordinate with kitchen staff.
• Problem-solving: Ability to handle issues and complaints swiftly.
• Technical Knowledge: Proficiency with Point of Sale (POS) systems and food service etiquette.