The Service Captain is responsible for supervising restaurant service operations, ensuring excellent guest satisfaction, handling staff coordination, and maintaining service standards during restaurant operations.
Key Responsibilities
- Welcome and assist guests professionally.
- Supervise restaurant staff during service hours.
- Ensure smooth operation in the dining area.
- Take care of guest complaints and resolve issues politely.
- Coordinate with kitchen and billing departments.
- Check food quality and presentation before serving.
- Ensure staff grooming and uniform standards.
- Monitor table setup, cleanliness, and hygiene.
- Train and guide stewards and service staff.
- Maintain proper communication between team members.
- Support upselling of food and beverages.
- Ensure timely service to guests.
- Handle shift opening and closing procedures.
- Maintain daily sales and operational records.
Required Skills
- Valuable communication skills
- Leadership and team handling ability
- Customer service skills
- Basic computer and POS knowledge
- Problem-solving ability
- Time management skills
Qualification
- Diploma or Degree in Hotel Management preferred
- Minimum 2–5 years experience in restaurant or hotel service
Working Conditions
- Shift-based duty
- Standing for long hours
- Weekend and holiday work may be required
Salary Range
Depends on experience, hotel category, and location.