Role Overview:
The Restaurant Captain is responsible for supervising the dining area, managing staff during shifts, ensuring excellent customer service, and supporting smooth restaurant operations.
Key Responsibilities:
- Greet and seat guests in a courteous manner.
- Supervise waitstaff and ensure service standards are met.
- Assist in training new staff and maintaining team discipline.
- Handle guest complaints and resolve issues promptly.
- Coordinate between kitchen and service staff for timely food delivery.
- Maintain cleanliness and ambience of the restaurant.
- Ensure compliance with health and safety regulations.
- Maintain inventory of service tools and supplies.
Qualifications:
- High school diploma or equivalent; hospitality degree preferred.
- 2-4 years of experience in food & beverage service, preferably in a supervisory role.
- Excellent communication and leadership skills.
- Good knowledge of food and beverage service standards.
- Customer-oriented and able to handle pressure during peak hours.