Restaurant Captain

Position Title: Restaurant Captain

Department: Culinary

Reports To: Restaurant General Manager (RGM)

Job Type: Full-time

Location: _______________

Job Purpose:

The Restaurant Captain serves as the hospitality lead for the front-of-house team, ensuring the guest experience is seamless and meets high standards. This role involves managing order-taking, overseeing service quality, and coordinating the front-of-house team to deliver exceptional customer service, while maintaining operational efficiency.

Key Responsibilities:

• Guest Hospitality & Service:
• Greet and seat guests promptly, ensuring an exceptional first impression.
• Ensure all guests are attended to and receive a positive dining experience from entry to exit.
• Provide menu guidance, answer questions, and offer recommendations to guests.
• Manage guest concerns or complaints with professionalism, escalating issues to management when necessary.
• Order Taking & Coordination:
• Take accurate orders from guests, noting special requests or dietary restrictions.
• Ensure accurate communication of orders to the kitchen and bar.
• Coordinate with the kitchen staff to ensure timely and correct order delivery.
• Monitor orders throughout the service to ensure they meet guest specifications.
• Team Leadership & Supervision:
• Provide leadership to servers and front-of-house staff, ensuring smooth operations.
• Train new employees in front-of-house procedures and service standards.
• Supervise and support the service team during peak hours, ensuring efficient workflows.
• Conduct regular team briefings to ensure alignment on goals and expectations.
• Guest Satisfaction & Feedback:
• Ensure guest satisfaction by proactively checking in on their dining experience.
• Address any concerns or feedback from guests, providing immediate solutions when necessary.
• Collect and report guest feedback for continuous improvement.
• Operational Excellence:
• Ensure the front-of-house area is clean, organized, and properly stocked throughout the shift.
• Assist with maintaining inventory of non-food items like napkins, utensils, and glassware.
• Ensure compliance with health and safety regulations, including cleanliness and sanitation standards.
• Billing & Payment Handling:
• Process guest checks accurately and efficiently using the POS system.
• Handle payments, process transactions, and ensure proper change is provided.
• Assist in managing end-of-shift cash reconciliation.

Competencies and Requirements:

• Skills:
• Strong communication skills to interact effectively with guests and team members.
• Ability to lead and motivate a team, ensuring a positive and efficient working environment.
• Strong organizational and multitasking skills to manage service during peak times.
• Ability to work under pressure while maintaining a calm and professional demeanor.
• Experience:
• Previous experience in a restaurant or hospitality setting, ideally in a supervisory role.
• Experience with POS systems and order-taking procedures.
• Personality Traits:
• Friendly, outgoing, and approachable demeanor.
• Strong problem-solving abilities, especially when dealing with guest concerns.
• Proactive and focused on delivering high-quality service to all guests.

Training & Development:

• On-the-Job Training:
• Initial training covering restaurant operations, menu knowledge, and customer service standards.
• Continuous training on service techniques, new menu items, and restaurant policies.
• Opportunities for Growth:
• Career advancement opportunities into roles like Assistant Manager, Restaurant Manager, or other leadership positions within the organization.