Key Responsibilities & Duties
Supervise service staff and ensure smooth restaurant floor operations.
Welcome guests and ensure prompt, courteous, and efficient service.
Take orders, coordinate with the kitchen team, and ensure timely food delivery.
Handle guest queries, feedback, and complaints professionally.
Maintain service standards, cleanliness, and hygiene across the restaurant.
Ensure proper table setup and adherence to SOPs.
Coordinate with the Restaurant Manager to achieve customer satisfaction and operational targets.
Support upselling and suggestive selling to increase sales.
Monitor staff grooming, attendance, and discipline.
Requirements
Prior experience in restaurant service, preferably as a Captain.
Good communication and guest-handling skills.
Knowledge of restaurant service standards and POS operations.
Strong teamwork, leadership, and problem-solving abilities.