Restaurant Captain

A Restaurant Captain oversees the dining service team, ensures high-quality customer service, coordinates with kitchen staff, and maintains operational standards to deliver an excellent guest experience.

• Key Responsibilities

• 1. Service Management
• Supervise waiters, stewards, and service staff during shifts
• Ensure prompt, courteous, and efficient service to guests
• Monitor table setup, cleanliness, and service standards
• Handle reservations and seating arrangements

• 2. Customer Service

• Welcome and interact with guests
• Address customer complaints or concerns professionally
• Ensure guest satisfaction and resolve service issues quickly
• Recommend menu items and specials when needed

• 3. Team Coordination

• Assign duties and manage staff schedules during shifts
• Train new staff on service standards and procedures
• Motivate team members and maintain discipline
• Coordinate between kitchen and service staff

• 4. Operational Duties

• Check food quality and presentation before serving
• Ensure adherence to hygiene and safety standards
• Assist in inventory control and stock management
• Support billing and cash handling when required

• 5. Reporting

• Report daily operations and issues to restaurant manager
• Maintain records of reservations, sales, and customer feedback

• Required Skills & Qualifications

• Proven experience in restaurant service (usually 2–5 years)
• Leadership and team management skills
• Strong communication and interpersonal skills
• Customer-focused attitude
• Knowledge of food & beverage service standards
• Ability to handle pressure in a fast-paced environment
• Educational RequirementsHigh school diploma or equivalent
• Diploma or degree in Hotel Management (preferred)