Job Description

: Restaurant Captain

Position Title: Restaurant Captain
Department: Food & Beverage (F&B)
Reports To: Restaurant Manager / Assistant Restaurant Manager

Job Summary:

The Restaurant Captain is responsible for leading the service team to deliver exceptional guest experiences. The role involves managing the daily operations of the restaurant, ensuring smooth coordination between staff and guests, and maintaining high standards of service quality.

Key Responsibilities:1. Guest Service:

• Welcome and greet guests warmly, ensuring a positive dining experience.
• Take orders efficiently and ensure accurate communication with the kitchen staff.
• Address guest inquiries, requests, or complaints promptly and professionally.
• Offer recommendations on food and beverages, including specials and wine pairings.

2. Staff Supervision:

• Oversee and guide the service staff during shifts.
• Assign tasks to team members and ensure seamless coordination between staff.
• Monitor staff grooming, hygiene, and adherence to restaurant policies.
• Conduct briefings to communicate daily goals, menu changes, and service updates.

3. Operations Management:

• Ensure tables are properly set and the dining area is clean and presentable.
• Maintain inventory of tableware, linens, and other service essentials.
• Collaborate with the kitchen team to ensure timely food delivery and quality control.
• Monitor adherence to health and safety regulations in the dining area.

4. Training & Development:

• Train new and existing staff on service standards, menu knowledge, and guest interaction.
• Provide constructive feedback to team members to enhance performance.

5. Administrative Duties:

• Maintain records of reservations and guest preferences.
• Handle billing and payment processes accurately.
• Prepare shift reports and communicate any operational issues to the management.

Key Skills & Requirements:

• Proven experience in a similar role in the hospitality industry.
• Excellent communication and interpersonal skills.
• Strong leadership and problem-solving abilities.
• Knowledge of food and beverage menus, including wine and cocktails.
• Ability to work in a fast-paced environment while maintaining composure.
• Attention to detail and commitment to delivering high-quality service.

Qualifications:

• High school diploma or equivalent; a degree in Hospitality Management is a plus.
• Prior experience in restaurant operations, preferably in a supervisory role.
• Proficiency in using POS systems and handling cash transactions.
• Fluent in English; additional language skills are an advantage.

Job Type: Full-time

Pay: ?22,000.00 - ?25,000.00 per month

Schedule:

• Day shift

Experience:

• total work: 1 year (Preferred)

Work Location: In person