Restaurant Captain

Responsibilities :      

 Service Excellence: Oversee and ensure the highest standards of service in both the fine dining restaurant and banquet areas. Lead by example to deliver a refined and personalized dining experience.

·       Guest Interaction: Interact with guests in a professional and engaging manner, anticipating their needs and providing assistance. Address any guest concerns or requests promptly and courteously.

·       Fine Dining Operations: Coordinate and manage the flow of service in the fine dining restaurant. Supervise the dining room staff, including servers and support staff, to ensure a smooth and efficient service.

·       Banquet Coordination: Collaborate with event planners and banquet staff to execute flawless banquet events. Coordinate with kitchen and service teams to ensure all aspects of events are seamlessly executed.

·       Training and Development: Provide training and guidance to restaurant and banquet staff on service standards, etiquette, and customer interaction. Foster a positive and professional team environment.

·       Quality Control: Ensure the presentation and quality of food and beverages meet the highest standards. Conduct regular inspections of table setups, service areas, and overall ambiance.

·       Team Collaboration: Work closely with kitchen staff, servers, and support staff to ensure effective communication and coordination. Collaborate with management to address any operational challenges.

·       Guest Reservations: Manage guest reservations, including assigning tables and coordinating with the reservation team to accommodate special requests.

·       Up selling and Revenue Generation: Proactively suggest menu items and upsell offerings to enhance the guest experience. Contribute to revenue generation through effective sales techniques.