Restaurant Captain

CAPTAIN JOB DISCRIPTION

Core Responsibilities

• Service Supervision: Lead, mentor, and train service staff (servers, bussers, and stewards) to ensure they adhere to hotel brand standards and Standard Operating Procedures (SOPs).

• Guest Interaction: Greet and seat guests warmly, take detailed food and beverage orders, and provide expert menu recommendations.

• Operational Management: Coordinate daily floor operations, manage table reservations and seating plans, and ensure the dining area is clean and properly set.

• Communication & Coordination: Liaise between the kitchen and the front-of-house to ensure timely and accurate service.

• Problem Resolution: Address guest complaints and special requests promptly and professionally to ensure 100% satisfaction.

• Financial & Inventory Control: Handle billing and payments, manage inventory of supplies, and implement cost-control measures.

• Sales & Promotion: Use upselling techniques to promote daily specials, high-margin items, and increase overall revenue. 

Key Skills & Requirements

• Leadership: Strong ability to supervise, motivate, and direct a team in a fast-paced environment.

• Communication: Excellent verbal and written English skills for professional guest interaction and inter-departmental coordination.

• Product Knowledge: In-depth understanding of the menu, including ingredients, preparation methods, and dietary/allergy restrictions.

• Physical Stamina: Ability to stand and walk for extended periods and occasionally lift objects up to 25–50 pounds.

• Technical Proficiency: Familiarity with Point-of-Sale (POS) systems and basic computer applications. 

Qualifications

• Education: High school diploma is typically required; a degree or diploma in Hotel Management or a related field is highly preferred.

• Experience: Usually requires 2–3 years of experience in a premium dining or 5-star hotel setting, with at least one year in a supervisory role.

 CAPTAIN JOB DISCRIPTION

Core Responsibilities

• Service Supervision: Lead, mentor, and train service staff (servers, bussers, and stewards) to ensure they adhere to hotel brand standards and Standard Operating Procedures (SOPs).

• Guest Interaction: Greet and seat guests warmly, take detailed food and beverage orders, and provide expert menu recommendations.

• Operational Management: Coordinate daily floor operations, manage table reservations and seating plans, and ensure the dining area is clean and properly set.

• Communication & Coordination: Liaise between the kitchen and the front-of-house to ensure timely and accurate service.

• Problem Resolution: Address guest complaints and special requests promptly and professionally to ensure 100% satisfaction.

• Financial & Inventory Control: Handle billing and payments, manage inventory of supplies, and implement cost-control measures.

• Sales & Promotion: Use upselling techniques to promote daily specials, high-margin items, and increase overall revenue. 

Key Skills & Requirements

• Leadership: Strong ability to supervise, motivate, and direct a team in a fast-paced environment.

• Communication: Excellent verbal and written English skills for professional guest interaction and inter-departmental coordination.

• Product Knowledge: In-depth understanding of the menu, including ingredients, preparation methods, and dietary/allergy restrictions.

• Physical Stamina: Ability to stand and walk for extended periods and occasionally lift objects up to 25–50 pounds.

• Technical Proficiency: Familiarity with Point-of-Sale (POS) systems and basic computer applications. 

Qualifications

• Education: High school diploma is typically required; a degree or diploma in Hotel Management or a related field is highly preferred.

• Experience: Usually requires 2–3 years of experience in a premium dining or 5-star hotel setting, with at least one year in a supervisory role.

• It is a Full Time వెయిటర్ / స్టీవార్డ్ job for candidates with 1 - 6 years of experience.