A restaurant captain supervises front-of-house operations, leading service staff to ensure exceptional guest experiences and adherence to high service standards. Key duties include managing the dining area, coordinating with the kitchen, assisting with reservations and seating, resolving customer issues, and maintaining cleanliness and safety. This senior role requires strong leadership, excellent communication, customer service skills, food and beverage knowledge, and the ability to work in a fast-paced, high-pressure environment.