Restaurant Captain

The Restaurant Captain leads the service team on the floor, ensuring exceptional guest experiences through impeccable service standards, efficient coordination, and proactive problem-solving. The Captain acts as a role model in guest interaction, teamwork, and service quality.

• Key ResponsibilitiesGuest ServiceWelcome and greet guests warmly with professionalism.
• Present menus, explain daily specials, and make recommendations.
• Ensure prompt and accurate service from start to finish.
• Anticipate guest needs and provide personalized service.
• Handle guest feedback, complaints, and special requests diplomatically and efficiently.
• Team Leadership & CoordinationSupervise and guide service staff (servers, commis, runners).
• Assign sections and duties, ensuring coverage and smooth operations.
• Conduct pre-shift briefings and communicate daily targets, promotions, and standards.
• Train, mentor, and coach team members on service etiquette and product knowledge.
• Operational ExcellenceEnsure proper table setup and cleanliness.
• Monitor service pace to maintain consistency and flow.
• Coordinate with kitchen and bar for timely food and beverage delivery.
• Uphold hygiene and safety standards as per SOPs.
• Assist in stock checks and requisitions when required.
• Revenue & UpsellingPromote suggestive selling of specials, add-ons, and high-margin items.
• Monitor sales trends and provide feedback to management.
• Ensure accurate billing and minimize errors.
• Administrative TasksMaintain daily service logs, guest feedback, and incident reports.
• Assist in shift scheduling and attendance monitoring.
• Support the manager in resolving operational challenges.
• QualificationsEducation & ExperienceMinimum: High School Diploma or equivalent.
• Preferred: Diploma / Degree in Hospitality / Hotel Management.
• Experience: 2–5+ years in restaurant service; 1+ year in a supervisory/lead role preferred.
• SkillsStrong customer service and communication skills.
• Leadership qualities with teamwork mindset.
• Good understanding of food & beverage service protocols.
• Ability to handle busy shifts and stressful situations.
• Basic POS and billing system knowledge.
• AttributesPolished and professional appearance.
• Proactive, organized, and detail-oriented.
• Positive attitude with problem-solving ability.
• Fluent in English (additional languages a plus).
• Working ConditionsFast-paced restaurant environment.
• Standing and walking for long hours.
• Weekend, evening, and holiday shifts as required.
• Performance IndicatorsGuest satisfaction and feedback.
• Service speed and accuracy.
• Upselling performance.
• Team engagement and execution of SOPs.