Restaurant Captain

A restaurant captain (or service captain) acts as a senior service leader, responsible for supervising front-of-the-house operations, ensuring high-quality guest experiences, and managing a specific dining station. They bridge the gap between service staff and management by training staff, taking orders, resolving complaints, and coordinating with the kitchen to maintain service standards.

Key Responsibilities:

• Guest Service Excellence: Greeting guests, taking complex orders, offering menu recommendations, and ensuring satisfaction throughout the meal.

• Station Supervision: Overseeing waiters and bussers, managing table assignments, and maintaining the cleanliness and setup of their assigned area.

• Menu & Operational Knowledge: Thoroughly understanding menu items, daily specials, and beverage pairings to assist guests.

• Conflict Resolution: Addressing customer complaints promptly and professionally to ensure a positive outcome.

• Staff Training & Leadership: Training new staff, conducting briefing sessions, assigning tasks, and implementing Standard Operating Procedures (SOPs).

• Operational Support: Managing reservations, preparing duty rosters, and overseeing food and beverage inventory.

• Billing and Hygiene: Managing billing procedures, ensuring safe food handling, and maintaining hygiene standards.

Essential Skills:

• Leadership & Teamwork: Ability to lead a team by example and work collaboratively.

• Communication: Excellent interpersonal skills to interact with guests and staff.

• Multitasking: Managing multiple tasks efficiently during busy shifts.

• Problem-Solving: Proactively identifying issues and solving them under pressure

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