Captain

Key Responsibilities of a Restaurant Captain:

• Supervision & Leadership: Manages the service team, assigns stations, and ensures service standards (SOPs) are met.
• Customer Service: Welcomes guests, takes orders, handles complaints professionally, and ensures guest satisfaction.
• Operational Control: Oversees table setup, cleanliness of cutlery and linens, and checks station readiness before service.
• Menu & Sales: Promotes menu items, suggests wine pairings, and upsells to increase revenue.
• Coordination: Ensures smooth coordination between the dining area and the kitchen for timely service.
• Feedback & Payments: Collects guest feedback, processes payments, and ensures a positive departure experience.
• Inventory Management: Monitors inventory levels of service equipment and supplies