Job Description

As a restaurant captain oversees the dining area to ensure a smooth and positive guest experience, managing staff, coordinating with the kitchen, and addressing customer concerns. They are responsible for maintaining service quality, managing reservations and seating, and sometimes assisting with training and inventory. Key Responsibilities:

Customer Service:

Greeting guests, managing reservations and seating arrangements, and ensuring a welcoming atmosphere.

Staff Management:

Supervising and coordinating the activities of servers, ensuring they provide efficient and courteous service.

Service Coordination:

Communicating with the kitchen to ensure timely food delivery, managing table settings, and addressing any service-related issues.

Guest Issue Resolution:

Handling customer complaints and resolving issues to maintain guest satisfaction.

Maintaining Standards:

Ensuring high standards of service, hygiene, and safety in the dining area.

Inventory Management:

Managing supplies, ensuring adequate stock of tableware and other necessities.

Training and Support:

May be involved in training new staff and providing guidance to existing team members.
Essential Skills:

Excellent Communication:

Clear and effective communication with both guests and staff is crucial.

Leadership:

Ability to lead and motivate a team of servers.

Problem-Solving:

Ability to handle unexpected situations and resolve customer issues effectively.

Organizational Skills:

Ability to manage multiple tasks and prioritize effectively.

Customer Service:

A strong focus on providing excellent customer service and creating a positive dining experience.

Knowledge of F&B Operations:

Understanding of food and beverage service procedures and standards.
Job Types: Full-time, Permanent

Pay: ?20,000.00 - ?25,000.00 per month

Benefits:

Food provided
Work Location: In person