Restaurant Captain

That's a great request! A Restaurant Captain, often a Senior Waiter or Service Leader, plays a key role in ensuring smooth operations and an excellent guest experience. Here is a comprehensive job description for a Restaurant Captain, covering the main duties, responsibilities, and required skills. 🍽️ Restaurant Captain Job DescriptionSummaryThe Restaurant Captain is responsible for overseeing all dining room operations and the service team within their assigned section or the entire floor. They are the key link between the guests, the service staff, and the kitchen, ensuring exceptional service standards, maximizing guest satisfaction, and helping to manage daily operations efficiently. Primary ResponsibilitiesGuest Service & RelationsSupervise Service: Lead and coordinate the activities of servers, bus staff, and hosts to ensure a seamless and high-quality dining experience. Guest Interaction: Greet and seat guests, take accurate food and beverage orders, and offer informed recommendations (including wine and daily specials). Complaint Resolution: Handle guest inquiries, concerns, and complaints professionally and promptly to ensure complete satisfaction. Upselling: Strategically promote high-margin items, specials, and accompaniments to increase sales. Team Leadership & Staff ManagementTraining & Mentoring: Train, mentor, and motivate new and junior service staff on menu knowledge, service standards (SOPs), and upselling techniques. Shift Coordination: Conduct pre-shift briefings, delegate tasks, and organize the duty roster and table assignments for service staff. Professional Standards: Ensure all team members adhere to grooming, hygiene, and uniform standards. Operations ManagementOrder & Billing: Accurately process guest orders through the Point of Sale (POS) system, manage table turnover, present bills, and handle various payment methods (cash/card). Floor Readiness: Oversee the setup and breakdown of the dining area, ensuring all tables, service stations (mise-en-place), and operating equipment are clean, correctly set, and ready for service. Inventory & Stock: Assist with monitoring and managing inventory levels for operating supplies (cutlery, crockery, glassware) and requisitioning general supplies. Kitchen Liaison: Coordinate effectively with the kitchen and bar staff to ensure accurate and timely preparation and delivery of food and beverage orders, communicating any special dietary needs or requests. Compliance: Ensure strict adherence to all health, safety, and sanitation (e.g., HACCP) regulations.