Captain-Food & Beverage Service

The Restaurant Captain holds the responsibility of supervising the daily operations of the restaurant floor, ensuring exceptional standards of guest service, managing the service team, and facilitating smooth communication between the kitchen and service staff. Leading by example, this role involves training team members, addressing guest concerns promptly and professionally. In terms of Guest Service, the Restaurant Captain is expected to warmly greet and welcome guests, take food and beverage orders efficiently, ensure guest satisfaction by regularly checking on tables and promptly resolving any complaints, and suggest menu items and upsell when appropriate. Regarding Operational Duties, the Captain is tasked with supervising and coordinating the wait staff's activities, assigning sections and tables to waiters/waitresses, ensuring proper setup and cleaning of tables before seating new guests, and coordinating with the kitchen staff for timely and accurate food orders while maintaining hygiene, grooming, and service standards. In Team Supervision, responsibilities include training new staff on service standards, POS usage, and restaurant procedures, monitoring staff performance and offering on-the-job guidance, as well as motivating the team while upholding discipline and morale. The role may also involve Cash & Inventory Handling such as accurately managing billing and cash transactions, monitoring stock levels of condiments, cutlery, and other restaurant supplies. Reporting & Feedback duties may include communicating guest issues or feedback to the Restaurant Manager, maintaining a shift report/log, and ensuring a proper handover between shifts. This is a Full-time position with benefits that include food provided and paid time off. The work schedule entails rotational shifts and the work location is in person.,