Restaurant Captain

The Restaurant Captain is responsible for supervising floor operations, ensuring excellent guest service, and coordinating between service staff and kitchen teams. This role acts as a bridge between management and service staff to maintain smooth daily operations and high customer satisfaction.

• Key Responsibilities:Supervise and manage daily floor operations during service hours
• Lead and guide stewards, servers, and junior staff
• Ensure high standards of customer service and guest satisfaction
• Handle guest complaints professionally and resolve issues quickly
• Coordinate with kitchen staff for timely order delivery
• Monitor table turnover and seating arrangements efficiently
• Train new staff on service standards, menu knowledge, and SOPs
• Ensure hygiene, grooming, and uniform standards are maintained
• Assist in inventory control and daily stock checks
• Prepare shift reports and communicate updates to management
• Required Skills & Qualifications:Proven experience in hospitality (1–3 years preferred)
• Strong leadership and team management skills
• Excellent communication and interpersonal abilities
• Good knowledge of food & beverage service
• Ability to handle pressure in a fast-paced environment
• Customer-focused attitude
• Preferred Qualifications:Diploma/Degree in Hotel Management (optional but preferred)
• Experience in cafés, QSR, or fine dining setups
• Key Competencies:Leadership
• Problem-solving
• Team coordination
• Time management
• Guest handling