The Restaurant Captain is responsible for supervising restaurant service operations, ensuring guest satisfaction, and maintaining service standards. The role involves leading the service team, coordinating with the kitchen and bar, and ensuring guests receive prompt, courteous, and efficient service.
Key Responsibilities:Guest Service
Welcome guests courteously and ensure they are comfortably seated.
Present menus, take accurate orders, and ensure timely food and beverage service.
Maintain strong product knowledge to suggest menu items and upsell specials.
Handle guest inquiries, feedback, and complaints professionally.
Ensure tables are properly set and dining areas are clean and organized.
Operations
Supervise and guide waiters, stewards, and support staff during service.
Coordinate with the kitchen and bar to ensure smooth order flow and accuracy.
Check table settings, linen, cutlery, and glassware before service hours.
Ensure all billing procedures are handled correctly and efficiently.
Monitor stock levels of service items and assist in inventory control.
Team Leadership
Allocate duties and responsibilities to service staff during shifts.
Assist in training new staff on service standards and procedures.
Motivate the team to deliver high-quality service and maintain discipline.
Ensure team members follow grooming, hygiene, and safety standards.
Requirements:
Education:
Diploma/Degree in Hotel Management or Food & Beverage Service.
Experience:
2-4 years in restaurant or hotel service, with at least 1 year in a supervisory role.
Skills:
Excellent communication and interpersonal skills.
Strong leadership and team coordination abilities.
In-depth knowledge of restaurant service techniques.
Pleasant personality and professional appearance.
Basic computer and POS knowledge.
Key Competencies:
Guest focus and hospitality mindset
Leadership and teamwork
Attention to detail
Problem-solving ability
Time management
Upselling and product knowledge
Job Type: Full-time
Pay: ?20,000.00 - ?22,000.00 per month
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