The captain is responsible for supervising and ensuring smooth operations of the restaurant. This role involves overseeing stewards, coordinating with the kitchen, and ensuring excellent guest service to enhance the overall dining experience.
Key Responsibilities:
Guest Service & Operations:
- Ensure high standards of customer service and satisfaction.
- Greet guests, take orders, and ensure timely service of food and beverages.
- Handle guest queries and complaints professionally, ensuring prompt resolution.
- Maintain the ambiance and hygiene of the restaurant as per company standards.
Team Supervision & Coordination:
- Supervise and guide stewards to ensure smooth restaurant operations.
- Assign tables and duties to service staff during shifts.
- Train new employees on service standards, hygiene, and guest handling.
- Coordinate with kitchen and bar staff to ensure efficient order execution.
Inventory & Compliance:
- Monitor stock levels of cutlery, crockery, and other service essentials.
- Ensure all safety, hygiene, and sanitation regulations are followed.
- Assist in billing and payment processing as needed.
Skills & Qualifications:
- Education: Hotel Management diploma or relevant experience.
- Strong leadership and interpersonal skills.
- Good communication skills and the ability to handle guest concerns.
- Knowledge of food and beverage service standards.