Restaurant Captain (Food & Beverage Service)

• Guest Service & Relations: Greeting guests, managing seating, addressing complaints, fulfilling special requests, and ensuring overall satisfaction.
• Staff Supervision & Training: Leading and coordinating servers, training new hires, ensuring adherence to service standards, and sometimes creating duty rosters.
• Operational Management: Inspecting dining areas for cleanliness, ensuring proper table setup, monitoring inventory, and coordinating with kitchen staff for timely food delivery.
• Problem Resolution: Handling guest issues and conflicts professionally to maintain a positive atmosphere.
• Food & Beverage Knowledge: Possessing deep knowledge of menus, specials, and wine lists to assist guests and guide staff.
• Revenue & Standards: Promoting sales through upselling, managing costs, and ensuring compliance with health, safety, and hotel policies.

Core Duties:

• Pre-Shift: Briefing staff, inspecting dining areas.
• During Service: Overseeing floor, assisting with service, managing reservations, resolving issues.
• Post-Shift: Ensuring cleanliness, liaising with management.

Job Types: Full-time, Permanent

Benefits:

• Food provided
• Life insurance
• Provident Fund

Work Location: In person