The Restaurant Captain supervises a service station, leads stewards and waiters, ensures smooth service operations, and delivers excellent guest service.
Supervise and coordinate service staff in assigned section
Welcome and assist guests, take orders, and ensure timely service
Maintain service standards, grooming, and discipline of staff
Handle guest complaints and special requests professionally
Coordinate with kitchen and bar for smooth food service
Ensure cleanliness and proper setup of tables and service stations
Train and guide stewards and junior staff
Ensure correct billing and payment procedures
Follow hygiene, safety, and company SOPs
Strong leadership and communication skills
Good knowledge of food, beverages, and service styles
Ability to handle guests and work under pressure
Team management and problem-solving skills
Diploma/Degree in Hotel Management preferred
3–5 years of experience in food & beverage service
Restaurants, hotels, banquets, fine dining
Shift-based work including weekends and holidays