Restaurant Captain

You should be responsible for overall floor supervision, guest satisfaction, and team discipline during service hours. The Captain must report on time, maintain professional conduct, ensure staff grooming and hygiene standards, allocate tables, supervise order taking and service flow, coordinate with the kitchen, and handle guest concerns calmly and efficiently. They are expected to drive sales through menu knowledge and upselling, prevent billing or service errors, maintain cleanliness and ambience, and ensure smooth opening and closing procedures. The Captain is accountable for service quality, staff behavior, punctuality, and floor performance, and must lead by example at all times.