The Restaurant Captain oversees the dining room and coordinates the activities of the front-of-house staff to ensure efficient and courteous service to patrons. They are responsible for maintaining high standards of service, resolving customer complaints, and ensuring that all guests have an exceptional dining experience.

Greeting guests, assisting with seating arrangements, and ensuring their comfort throughout their dining experience. Addressing any complaints or issues promptly and effectively to ensure customer satisfaction.Training new staff in service standards, menu knowledge, and customer interaction. Providing ongoing coaching and development to existing staff to maintain high service .Overseeing the order-taking process, ensuring accuracy in order preparation, and timely delivery of food and beverages to guests. Monitoring food and beverage quality to ensure adherence to standards. Addressing any issues with kitchen staff and management promptly.

Recommending menu items, specials and promotions to guests. Up-selling additional items to enhance the dining experience and increase revenue.Communicating effectively with kitchen staff, management, and other front-of-house personnel to coordinate operations and address any issues or concerns.

Qualifications:

• Previous experience in the hospitality industry, preferably in a restaurant setting.
• Excellent communication and interpersonal skills.
• Strong leadership abilities and a proactive approach to problem-solving.
• Ability to work effectively under pressure and manage multiple tasks simultaneously.
• Knowledge of food and beverage operations, including menu items, preparation methods, and service standards.
• Familiarity with health and safety regulations and sanitation standards.
• Flexibility to work evenings, weekends, and holidays as required.