Job Title: Restaurant Captain
Department: Food & Beverage Service
Reports To: Restaurant Manager / F&B; Manager
Job Summary:
A Restaurant Captain is responsible for supervising the service staff, ensuring excellent customer service, and maintaining smooth restaurant operations. They coordinate between guests and the kitchen to provide a pleasant dining experience.
Duties and Responsibilities:
Supervise and guide waiters and service staff.
Welcome and assist guests with seating arrangements.
Take and confirm customer orders when required.
Ensure timely and accurate food and beverage service.
Handle guest complaints politely and professionally.
Maintain cleanliness and hygiene in the dining area.
Train new staff members.
Coordinate with the kitchen for smooth service.
Prepare daily reports and assist the manager when needed.
Skills Required:
Robust leadership and communication skills.
Good customer service skills.
Ability to work in a quick-paced setting.
Problem-solving skills.
Knowledge of food and beverage service standards.
Qualifications:
Previous experience in a restaurant or hotel.
Diploma in Hotel Management (preferred).
Knowledge of food safety and hygiene standards.