Job Description

Job Summary:

The Restaurant Captain is responsible for supervising the restaurant floor, ensuring smooth operations, and delivering high-quality service to guests. They act as the link between the service team and management, ensuring guests enjoy an exceptional dining experience.

Key Responsibilities:

Supervise and coordinate the activities of waiters, stewards, and service staff in the restaurant. Greet guests courteously and ensure they are seated comfortably. Present menus, take orders accurately, and ensure timely service. Check table settings, cleanliness, and overall restaurant appearance before service hours. Coordinate with the kitchen and bar to ensure accurate and prompt order delivery. Handle guest complaints and feedback politely and efficiently. Monitor staff performance and ensure adherence to service standards. Assist in training and guiding new service staff. Ensure all bills are correctly tallied and presented to guests promptly. Manage reservations and table assignments for smooth operations. Promote menu items, daily specials, and upsell food & beverage options. Follow hygiene, sanitation, and safety protocols as per company standards.

Requirements:

Education:

Diploma or degree in Hotel Management / Food & Beverage Service.

Experience:

2-4 years of experience in restaurant or hotel F&B service, with at least 1 year in a supervisory role.

Skills:

Strong leadership and communication skills. Excellent guest handling and problem-solving abilities. Good knowledge of food & beverage service standards. Professional grooming and presentation. Ability to work in a fast-paced environment and manage team performance.

Key Competencies:

Guest focus and service excellence Team leadership Attention to detail Time management Conflict resolution Upselling and product knowledge
Job Type: Full-time

Pay: ?22,000.00 - ?24,000.00 per month