A Restaurant Captain supervises the dining area and service staff to ensure guests receive excellent service and that restaurant operations run smoothly.
Key Responsibilities
- Welcome and seat guests.
- Supervise waiters and service staff.
- Take and coordinate food & beverage orders.
- Ensure timely and accurate service.
- Handle guest complaints and special requests.
- Train and guide service team members.
- Maintain hygiene, cleanliness, and service standards.
- Coordinate with kitchen and management teams.
- Manage reservations and table allocations.
- Upsell menu items and promotions.
Required Skills :
- Valuable communication and customer service skills.
- Leadership and team management.
- Knowledge of food and beverage service.
- Problem-solving ability.
- Basic billing/POS system knowledge.
Typical Qualification
- 12th Pass or Hotel Management diploma/degree preferred.
- 1-3 years of restaurant or hospitality experience.