Hotel captain

As a Hotel Captain / Restaurant Captain, your role involves supervising restaurant service operations, ensuring guest satisfaction, maintaining service standards, and guiding the service team to deliver a smooth dining experience. You will coordinate between guests, the kitchen, and the service staff to ensure a pleasant dining experience for all patrons. Key Responsibilities: - Supervise and coordinate daily restaurant operations to ensure efficiency. - Greet and seat guests courteously, enhancing their dining experience. - Take and relay food and beverage orders accurately to the kitchen for prompt service. - Ensure timely and correct serving of food to guests. - Check table settings, cleanliness, and service readiness for a seamless dining experience. - Handle guest complaints or requests professionally and efficiently. - Train and guide waiters and stewards on service standards and menu knowledge. - Monitor food and beverage quality, portion control, and presentation. - Ensure billing accuracy and assist in closing duties. - Maintain hygiene and safety standards in the restaurant area. - Coordinate with kitchen and bar staff for timely order delivery. - Assist in inventory management and requisition supplies when needed. Qualifications: - Diploma or degree in Hotel Management or equivalent. - Minimum 2 years of experience in food and beverage service, preferably in a supervisory role. - Strong knowledge of food and beverage service standards. - Excellent communication and interpersonal skills. - Ability to handle guest complaints calmly and efficiently. - Leadership and team management skills. - Attention to detail and professional appearance. In your work environment as a Hotel Captain / Restaurant Captain, you will typically be in a hotel restaurant, banquet hall, or dining outlet. This role may require flexible hours, including weekends and holidays.,