- Station Management: Oversees a specific section or zone of tables.
- Guest Interaction: Greets guests, presents menus, takes food and drink orders, and gives menu recommendations.
- Order Coordination: Passes accurate orders to the kitchen or bar and checks food quality before it is served.
- Team Guidance: Leads a small team of waiters and food runners during the shift. [1]
Floor Incharge
- Overall Control: Manages the entire dining floor instead of just one section.
- Staff Deployment: Assigns duties, tracks attendance, and manages shift rotations for all captains and servers.
- Problem Solving: Handles major customer complaints and fixes urgent operational issues.
- Management Bridge: Connects front-line service staff with senior restaurant management.