Captain

Department name

Unit

Job Objective

• The Restaurant Captain is responsible for ensuring guest satisfaction, maintaining a clean and safe work environment, and delivering high-quality food and beverage service. The role involves building rapport with guests, gathering feedback, and fostering a positive team culture through training and empowerment.

Key Responsibilities : -

Financial

• Conduct inventory checks and maintain organized workspaces.
• Ensure accurate order recording in POS system and handle payments efficiently.
• Perform shift closures and restocking to maintain operational readiness.

Customer

• Warmly greet guests upon arrival and thank them during departure.
• Assist with table reservations and seating arrangements.
• Provide prompt service and ensure guest needs are met within set timelines.
• Possess thorough menu knowledge to guide guest choices confidently.
• Anticipate and promptly address guest requirements or concerns.
• Serve food and beverages with professionalism and enthusiasm.
• Communicate effectively with the kitchen regarding special requests, allergies, or menu questions.

Process

• Maintain cleanliness and proper setup of dining areas.
• Record orders accurately in POS system and ensure smooth coordination with kitchen.
• Uphold brand standards and ensure compliance with hygiene and safety protocols.
• Perform shift closures and ensure smooth operations.

Capability

• Train and mentor junior staff to maintain high service levels.
• Foster a positive team culture through empowerment and guidance.
• Demonstrate excellent communication and leadership skills.
• Maintain pleasant personality and guest-focused attitude.

Course

• Degree/Diploma - Hotel Management or a related field

Overall experience : -

• Minimum 2-3 years in F&B service at a five-star property
• Excellent verbal and written communication skills in English
• Strong understanding of food and beverage service
• Guest-focused attitude
• Ability to train and lead teams