F&B Captain

As a restaurant captain you are responsible to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served.

Establishes rapport with guests to build guest loyalty and gather constructive feedback to ensure satisfaction of every individual guest. Also to handle daily team member relations, and encourage problem solving by team members through proper training and empowerment.

Restaurant Captain Duties and Responsibilities:

• Always greet and welcome guests promptly in a warm and friendly manner.
• Always thank and give fond farewell to guests conveying anticipation for their next visit.
• Ensure guest are serviced within specified time.
• Has a good knowledge of menu and presentation standards.
• Able to answer any questions regarding menu and assist with menu selections.
• Record transaction / orders in Point of Sales systems at the time of order.
• Communicate with the kitchen regarding any menu questions, the length of wait and product availability.
• Maintain cleanliness of work areas, china, glass, etc. throughout the shift.
• Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
• Present accurate final bill to guest and process payment.
• Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.
• Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Take an active role in training and developing junior staff.
• Any other duties related to food and beverage service assigned by the manager.

mely preparations for order requirements accordingly