Restaurant Captain

Job Summary

The Restaurant Captain is responsible for supervising the service staff on the floor, ensuring excellent guest service, smooth table operations, and adherence to restaurant standards. The role acts as a link between guests, service staff, and kitchen to deliver a high-quality dining experience.

Key Responsibilities

Supervise and coordinate the activities of waiters and support staff

Welcome guests, assist with seating, and ensure guest satisfaction throughout service

Take orders when required and ensure accurate and timely service

Ensure food and beverages are served according to presentation and quality standards

Handle guest complaints professionally and escalate when necessary

Coordinate with kitchen and bar for smooth service flow

Monitor table turnover and service efficiency

Train, guide, and mentor junior service staff

Ensure cleanliness, grooming, and hygiene standards are followed

Prepare and assign station duties before service

Assist in inventory checks and reporting shortages

Ensure compliance with restaurant policies and safety regulations

Skills & Competencies

Strong leadership and communication skills

Excellent customer service and interpersonal abilities

Sound knowledge of food & beverage service

Ability to handle pressure during busy service hours

Attention to detail and problem-solving skills

Team management and coordination

Basic POS and billing knowledge

Qualifications

Diploma or degree in Hotel Management (preferred)

Minimum 2–4 years of experience in food & beverage service

Prior experience as Senior Waiter or similar role preferred

Working Conditions

Flexible shifts, including weekends and holidays

Standing for long hours

Fast-paced work environment