F&B Captain

As a restaurant captain, your main responsibility is to promote and ensure guest satisfaction, maintain a safe and sanitary work environment, and ensure that only the highest quality products are being served. You will establish rapport with guests to build guest loyalty and gather constructive feedback to ensure the satisfaction of every individual guest. Additionally, you will handle daily team member relations and encourage problem-solving among team members through proper training and empowerment. Your duties and responsibilities as a Restaurant Captain include: - Greeting and welcoming guests promptly in a warm and friendly manner. - Thanking and giving a fond farewell to guests, conveying anticipation for their next visit. - Ensuring guests are serviced within the specified time. - Having a good knowledge of the menu and presentation standards. - Being able to answer any questions regarding the menu and assist with menu selections. - Recording transactions/orders in Point of Sales systems at the time of order. - Communicating with the kitchen regarding any menu questions, the length of wait, and product availability. - Maintaining cleanliness of work areas, china, glass, etc., throughout the shift. - Reviewing order dockets to ensure accurate and timely preparations for order requirements. - Performing shift closing on the Point of Sales terminal and tallying cash and credit card settlements. - Ensuring that the restaurant is always kept clean and organized, both at the front and back of house areas. - Conducting monthly inventory checks on all operating equipment and supplies. - Taking an active role in training and developing junior staff. - Handling any other duties related to food and beverage service as assigned by the manager.,