Job Description

restaurant captain is a supervisory role within the food and beverage (F&B) service team, responsible for overseeing the dining experience and ensuring smooth operations. They act as a liaison between the kitchen and the dining area, managing staff, addressing customer needs, and maintaining service standards. Essentially, they are responsible for ensuring guests have a positive and memorable dining experience. Key Responsibilities of a Restaurant Captain:

Supervising Staff:

Managing and coordinating the activities of dining room personnel, including servers, bussers, and other support staff.

Ensuring Customer Satisfaction:

Addressing guest needs and concerns, resolving complaints, and maintaining a high level of service quality.

Operational Management:

Overseeing the smooth functioning of the dining area, including seating arrangements, reservation management, and inventory control.

Training and Mentoring:

Training new staff members, providing guidance, and fostering a positive work environment.

Liaison between Kitchen and Dining Area:

Collaborating with the kitchen staff to ensure timely and accurate food and beverage service.

Maintaining Standards:

Implementing and monitoring health, safety, and service standards.

Inventory Management:

Monitoring inventory levels, assisting with ordering supplies, and maintaining a well-stocked dining area.

Service Assistance:

Assisting with food and beverage service as needed.

Opening and Closing Duties:

May be involved in opening or closing the restaurant and its dining areas.

Record Keeping:

Maintaining records of guest orders, sales, and inventory.

Promoting Upselling:

Encouraging staff to suggest additional menu items and beverages to guests.
Essential Skills for a Restaurant Captain:

Leadership:

Ability to motivate and guide a team of service staff.

Communication:

Excellent verbal and written communication skills for interacting with guests and staff.

Customer Service:

Strong focus on providing excellent service and resolving guest issues.

Problem-Solving:

Ability to quickly and effectively address any issues that arise in the dining area.

Organizational Skills:

Ability to manage multiple tasks and prioritize responsibilities.

Product Knowledge:

Familiarity with the restaurant's menu, ingredients, and preparation methods.

Food and Beverage Knowledge:

Understanding of different types of food and beverages, and how they are prepared and served.

Point of Sale (POS) Systems:

Knowledge of how to use the restaurant's POS system for order taking and billing.

Teamwork:

Ability to work effectively with other team members in the restaurant.

Adaptability:

Ability to remain calm and professional in a fast-paced environment.

Hygiene and Sanitation:

Understanding of proper food handling and hygiene practices.
Job Types: Full-time, Permanent

Pay: ?12,000.00 - ?18,000.00 per month

Schedule:

Day shift
Work Location: In person