Job Description

Restaurant Captain - Role and Responsibilities

Overview: A Restaurant Captain, also known as a Head Waiter or Maitre d', is a senior member of the service staff responsible for ensuring smooth and efficient operations in the dining area. They oversee waitstaff, manage guest relations, and ensure high standards of service.

Key Responsibilities:

• Supervising Staff:
• Coordinate and manage the waitstaff, ensuring they follow proper procedures and standards.
• Assign duties and sections to servers and support staff.
• Train new employees and provide ongoing training to existing staff to maintain service excellence.
• Guest Relations:
• Greet and seat guests, ensuring they are comfortable and satisfied with their table.
• Handle special requests, dietary requirements, and any complaints or issues that may arise.
• Build rapport with regular customers, remembering their preferences and enhancing their dining experience.
• Service Quality:
• Oversee the dining area to ensure tables are set correctly and the ambiance is maintained.
• Monitor service throughout the meal, ensuring timely delivery of food and beverages.
• Address any issues with orders or service promptly and effectively.
• Coordination with Kitchen:
• Communicate effectively with the kitchen staff to ensure timely and accurate preparation of orders.
• Manage the flow of orders and ensure any special requests are communicated clearly to the kitchen.
• Ensure that food quality and presentation meet the restaurant's standards.
• Administrative Duties:
• Handle reservations and manage the seating plan to optimize table turnover and guest satisfaction.
• Oversee inventory and ensure sufficient supplies of menu items, beverages, and service materials.
• Prepare reports on service performance, customer feedback, and staff efficiency.
• Sales and Promotion:
• Promote menu specials, upsell food and beverage items, and suggest wine pairings to enhance the guest experience.
• Organize and oversee special events, private parties, and functions within the restaurant.
• Collaborate with management to develop and implement promotional strategies.

Skills and Qualifications:

• Experience: Several years of experience in the hospitality industry, preferably in a supervisory role.
• Leadership: Strong leadership skills with the ability to motivate and manage a team effectively.
• Communication: Excellent verbal and written communication skills for interacting with staff, guests, and kitchen personnel.
• Problem-Solving: Ability to handle difficult situations calmly and efficiently, providing solutions that satisfy guests and maintain service standards.
• Attention to Detail: Keen eye for detail to ensure high standards of service, presentation, and cleanliness are maintained.
• Organizational Skills: Strong organizational and multitasking abilities to manage various aspects of the dining room simultaneously.
• Customer Service: Passion for providing exceptional customer service and creating memorable dining experiences

Job Type: Full-time

Pay: ?14,000.00 - ?17,000.00 per month

Benefits:

• Food provided

Schedule:

• Day shift

Supplemental pay types:

• Overtime pay
• Performance bonus
• Yearly bonus

Experience:

• total work: 2 years (Preferred)

Work Location: In person