Restaurant Captain

Job Summary : The Restaurant Captain acts as the team leader for service staff, ensuring smooth dining operations, excellent guest service, and coordination between the front-of-house team and kitchen. The Captain is responsible for managing guest experiences, supervising servers/waiters, and maintaining service standards. Key Responsibilities Guest Service & Dining Experience Greet guests courteously and guide them to their tables. Present menus, explain specials, and offer suggestions when required. Take orders accurately and ensure timely service of food and beverages. Check with guests to ensure satisfaction and promptly address any concerns. Supervise and support servers and stewards in delivering high-quality service. Team Leadership & Coordination: Allocate tables and staff sections to ensure balanced workload. Train and guide junior staff on service standards and customer interaction. Coordinate with the kitchen and bar to ensure order accuracy and prompt delivery. Ensure that tables are properly set up and cleared promptly. Operational Duties: Ensure adherence to hygiene, safety, and cleanliness standards in the dining area. Maintain order and discipline among service staff during operations. Upsell menu items and suggest add-ons to maximize revenue. Handle customer complaints or escalate them to the manager when needed. Monitor inventory of cutlery, crockery, napkins, and other dining essentials. Skills & Qualifications Graduate in Hospitality or equivalent field preferred. Minimum 1–3 years of experience as a Captain or Senior Steward in a restaurant or hotel. Strong leadership and team management skills. Excellent communication and interpersonal skills. Good knowledge of food and beverage service. Ability to handle pressure and resolve conflicts calmly. Well-groomed with a customer-first attitude. Work Environment Fast-paced restaurant/hotel dining area. Standing for extended periods. Requires flexible schedule (including weekends, nights, and holidays).