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
Positive 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.