Job Description

Job Summary:

The Restaurant Captain is responsible for supervising the service team, ensuring guest satisfaction, maintaining service standards, and smooth day-to-day restaurant operations. The role involves coordinating between guests and staff, handling complaints, training team members, and ensuring the highest level of hospitality.

Key Responsibilities:

Supervise and guide service staff during restaurant operations. Ensure smooth guest service by coordinating between guests, kitchen, and service team. Greet guests, take orders, and oversee food & beverage service as per standards. Handle guest complaints professionally and escalate if required. Train, motivate, and monitor service staff to maintain service quality. Maintain cleanliness, hygiene, and ambience of the restaurant. Check table settings, dining area arrangements, and overall presentation. Ensure adherence to SOPs (Standard Operating Procedures) for service. Assist in inventory management, requisitions, and control of service equipment. Upsell food and beverage items to maximize revenue. Report daily operations, guest feedback, and staff performance to the Manager.

Requirements:

Minimum 2-4 years of experience in Food & Beverage Service, preferably as a Captain or Team Leader. Diploma/Degree in Hotel Management or equivalent. Excellent communication and interpersonal skills. Strong leadership and team-handling ability. Knowledge of food & beverage service standards, wine, and menu presentation. Guest-oriented with problem-solving skills. Flexible to work in shifts, weekends, and holidays.

Key Competencies:

Leadership & Team Management Guest Service Excellence Communication Skills Attention to Detail Problem Solving Time Management
Job Types: Full-time, Permanent

Pay: ?20,000.00 - ?22,000.00 per month

Work Location: In person