Job Description

A restaurant captain is a senior service staff member responsible for supervising dining room operations, ensuring excellent guest satisfaction, and managing a team of servers. Their duties include overseeing table settings and cleanliness, greeting guests and taking orders, coordinating with the kitchen, and resolving customer complaints and issues. Guest and service

Greets and assists guests

: Welcomes guests warmly, escorts them to tables, and helps with seating.

Takes and manages orders

: Takes food and beverage orders, places them with the kitchen, and ensures timely service.

Handles issues and feedback

: Resolves guest concerns and complaints promptly, gathers feedback, and communicates it to management and chefs.

Ensures satisfaction

: Checks with guests to ensure they are satisfied with their experience and handles any problems tactfully.
Staff and operations

Supervises staff

: Oversees and guides servers, bussers, and host staff, providing training and motivation.

Manages the dining room

: Coordinates daily operations, manages reservations, assigns tables, and ensures smooth service flow.

Conducts briefings

: Leads pre-meal meetings to discuss specials, reservations, and staff assignments.
Quality and maintenance

Monitors cleanliness

: Ensures the dining area, tables, and service equipment are clean and well-maintained.

Ensures safety

: Enforces health, safety, and hygiene standards to ensure compliance with regulations.

Checks inventory

: Ensures side stations are properly stocked with necessary items like cutlery, glasses, and napkins.

Manages billing

: Handles the payment and billing process.
Job Types: Full-time, Permanent

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

Benefits:

Health insurance Provident Fund
Work Location: In person