A Restaurant Captain is responsible for supervising restaurant operations, ensuring excellent customer service, and coordinating between service staff and the kitchen to maintain smooth daily operations.
Customer Service Responsibilities
- Welcome and escort guests to their tables in a courteous manner.
- Ensure guests receive prompt and efficient service.
- Handle customer complaints and resolve issues professionally.
- Maintain high standards of hospitality and customer satisfaction.
- Assist guests with menu recommendations and special requests.
Service Operations
- Supervise and coordinate the activities of waiters and stewards.
- Ensure proper table setup and cleanliness before service.
- Monitor food and beverage service standards.
- Ensure timely serving of food and beverages.
- Coordinate with the kitchen for smooth order execution.
Staff Supervision
- Train and guide restaurant service staff.
- Allocate duties and shifts to service employees.
- Monitor staff grooming, discipline, and performance.
- Conduct briefing sessions before service operations.
Billing & Cash Handling
- Verify bills and ensure accurate billing procedures.
- Assist in handling cash,
POS operations, and settlements when required.
- Ensure proper handling of guest checks and payments.
Hygiene & Safety
- Maintain cleanliness and hygiene in the restaurant area.
- Ensure staff follow food safety and sanitation standards.
- Monitor proper handling of equipment and service items.
Inventory & Maintenance
- Check availability of cutlery, crockery, linens, and service equipment.
- Report shortages, damages, or maintenance issues.
- Assist in stock control of restaurant supplies.
Coordination Responsibilities
- Coordinate with kitchen, housekeeping, and management for smooth operations.
- Assist management during special events, banquets, and VIP service.
- Ensure proper communication between departments.
Administrative Duties
- Prepare daily sales or service reports if required.
- Maintain reservation and table management records.
- Support restaurant management in achieving operational targets.