Restaurant Captain

Key Responsibilities:

• Supervise and coordinate the activities of service staff during shifts
• Ensure prompt, courteous, and efficient service to all guests
• Handle guest queries, feedback, and complaints in a professional manner
• Monitor table service standards, cleanliness, and overall presentation of the dining area
• Assist in staff scheduling, training, and performance monitoring
• Ensure proper table setup and readiness before service hours
• Coordinate with kitchen staff to ensure timely and accurate order delivery
• Maintain knowledge of menu items and guide guests with recommendations
• Ensure compliance with hygiene, safety, and company policies
• Support billing, cash handling, and closing procedures when required

Skills & Requirements:

• Proven experience in a similar role in the hospitality industry
• Strong leadership and team management skills
• Excellent communication and interpersonal abilities
• Customer-focused with a problem-solving approach
• Ability to work in a fast-paced environment
• Good knowledge of food and beverage service standards
• Basic understanding of POS systems and billing procedures

Qualifications:

• Diploma or degree in Hotel Management or related field (preferred)
• Minimum 2–4 years of relevant experience in restaurant service

Working Conditions:

• Flexible shifts, including weekends and holidays
• Ability to stand for extended periods and manage busy service hours