The Restaurant Captain oversees daily dining operations, ensuring exceptional guest service and smooth coordination between the service team and kitchen. Responsibilities include supervising waitstaff, managing table assignments, handling guest complaints, promoting menu items, and maintaining hygiene and service standards. The Captain ensures timely service, staff discipline, and guest satisfaction. Ideal candidates have 2–4 years of F&B experience, strong communication and leadership skills, and knowledge of restaurant operations and POS systems. A diploma in Hotel Management is preferred. Flexibility to work in shifts, weekends, and holidays is required.