Job Description

Job Title:

Restaurant Captain

Department:

Food & Beverage Service

Reports to:

Restaurant Manager / F&B Supervisor

Job Summary:

The Restaurant Captain is responsible for supervising the dining area staff and ensuring smooth, high-quality service to guests. This role acts as a link between the guests, service team, and kitchen, ensuring that standards are maintained and guests have an exceptional dining experience.

Key Responsibilities:

Welcome guests, escort them to tables, and ensure prompt attention. Supervise and coordinate the activities of waiters and support staff. Take and confirm guest orders accurately and relay them to the kitchen. Monitor service quality, timing, and guest satisfaction. Handle guest complaints and resolve them efficiently and professionally. Train new team members in service standards and menu knowledge. Ensure cleanliness, table settings, and overall presentation meet standards. Upsell food and beverage items by making recommendations to guests. Manage daily table assignments and seating plans. Assist in inventory control and stock management of service areas.

Qualifications:

Minimum 2-3 years of experience in a similar role, preferably in a fine dining or hotel restaurant. Strong leadership and communication skills. Sound knowledge of food and beverage service procedures. Customer-oriented with a positive and professional attitude. Ability to work in a fast-paced environment and handle pressure. High school diploma or equivalent; hospitality training or diploma is an advantage.
Job Type: Full-time

Pay: ?23,000.00 - ?25,000.00 per month

Schedule:

Day shift
Work Location: In person