Restaurant Captain

Job Summary:

Position Title: Restaurant Captain (Fine Dining)

Department: Food & Beverage Service

Key Responsibilities:

• Supervise and coordinate the daily activities of the service team to ensure smooth restaurant operations.
• Welcome guests warmly and ensure they receive exceptional hospitality throughout their dining experience.
• Allocate tables, manage reservations, and maintain an efficient seating plan.
• Conduct pre-shift briefings, communicate daily specials, promotions, and operational updates to the team.
• Ensure all staff maintain the highest standards of grooming, hygiene, and professional appearance.
• Monitor service standards and ensure food and beverages are served according to fine dining etiquette and restaurant SOPs.
• Assist guests with menu recommendations and special dietary requirements.
• Handle guest complaints and service recovery professionally, ensuring complete guest satisfaction.
• Coordinate closely with the kitchen and bar teams to ensure timely and accurate order delivery.
• Verify the quality, presentation, and temperature of food and beverages before they are served.
• Train, coach, and mentor stewards and new team members on service standards, product knowledge, and guest interaction.
• Monitor table turnover while ensuring guests never feel rushed.
• Ensure proper mise en place is completed before service and maintained throughout the shift.
• Oversee the cleanliness and organization of the dining area, service stations, and equipment.
• Maintain inventory of service equipment, crockery, cutlery, glassware, and linen, reporting shortages or damages promptly.
• Ensure compliance with food safety, hygiene, sanitation, and health regulations.
• Support billing, cash handling, and payment processes when required.
• Monitor guest feedback and communicate suggestions for continuous improvement.
• Assist in achieving departmental sales targets by promoting signature dishes, beverages, and special menus.
• Maintain discipline, teamwork, and a positive work environment within the service team.
• Perform opening and closing duties as per restaurant standards.
• Ensure all restaurant policies, standard operating procedures (SOPs), and service protocols are followed at all times.
• Represent the restaurant's values by delivering personalized, attentive, and memorable service to every guest.