Captain

JOB SUMMARY

The Restaurant Captain is responsible for supervising the service team on the floor, ensuring smooth restaurant operations, maintaining service standards, and delivering excellent guest experiences. The role acts as a bridge between guests, service staff, and the kitchen.

KEY ROLES & RESPONSIBILITIES

Guest Service

• Welcome and seat guests warmly, ensuring comfort and satisfaction.
  
• Take food and beverage orders accurately and relay them to the kitchen/bar.
  
• Ensure timely service and proper presentation of food and beverages.
  
• Handle guest complaints politely and resolve issues promptly.
  
• Promote upselling of menu items, specials, and beverages.
  

Team Supervision

• Supervise stewards/wait staff during service hours.
  
• Allocate table stations and duties before service.
  
• Train new staff on service standards, menu knowledge, and SOPs.
  
• Monitor staff grooming, hygiene, and punctuality.
  

Restaurant Operations

• Ensure mise-en-place is completed before service.
  
• Coordinate with the kitchen for smooth order flow and special requests.
  
• Maintain cleanliness and proper setup of the dining area.
  
• Monitor table turnover and seating efficiency.
  

Quality & Standards

• Ensure compliance with service standards, hygiene, and safety regulations.
  
• Check food quality, portioning, and presentation before serving.
  
• Maintain consistency in service as per restaurant SOPs.
  

Billing & Cash Handling

• Present bills accurately and process payments correctly.
  
• Assist in cash handling, POS operations, and daily sales reporting.
  
• Ensure proper closing procedures at the end of the shift.
  

Inventory & Cost Control

• Monitor usage of cutlery, crockery, glassware, and linen.
  
• Report breakages, shortages, or maintenance issues.
  
• Assist in controlling wastage and pilferage.
  

Coordination & Communication

• Act as a communication link between management, kitchen, and service staff.
  
• Assist in planning and executing banquets or special events.
  
• Communicate daily briefings, specials, and service updates to the team.
  

SKILLS & QUALIFICATIONS

• Diploma or degree in Hotel Management preferred.
  
• Minimum 58 years of experience in restaurant service.
  
• Strong leadership and communication skills.
  
• Good knowledge of food, beverages, and service etiquette.
  
• Ability to handle pressure during peak hours.
  

KEY PERFORMANCE INDICATORS (KPIs)

• Guest satisfaction scores
  
• Service speed and accuracy
  
• Upselling revenue
  
• Staff performance and discipline
  
• Complaint resolution efficiency

  Role & responsibilities

Preferred candidate profile