A restaurant captain is responsible for supervising and leading the waitstaff, ensuring a positive guest experience from arrival to departure. Their duties include managing staff, ensuring high-quality service, handling customer issues, and overseeing the readiness and cleanliness of the dining area. They also act as a liaison between the staff and management and assist with daily operational tasks.
Guest and service management
Guest service:
Greet guests warmly, assist with seating and reservations, take orders, and ensure all guests are serviced promptly and courteously.
Problem-solving:
Address and resolve guest complaints and any unexpected issues tactfully and efficiently.
Menu knowledge:
Possess a thorough knowledge of the menu, including food and beverage items, to assist guests with selections and answer questions.
Staff and operational supervision
Team leadership:
Supervise, train, and motivate the waitstaff, conduct pre-meal briefings, and manage staff schedules and attendance.
Service coordination:
Coordinate with the kitchen to ensure timely preparation of food and beverages.
Quality control:
Ensure that the dining area, tables, and service equipment are clean, hygienic, and properly set up according to standards.