Restaurant Captain

Position Summary:The Restaurant Captain is responsible for ensuring smooth operations of the restaurant floor, maintaining high standards of service, and providing exceptional guest experiences. The role involves supervising the service team, coordinating between kitchen and floor staff, and ensuring all guests receive timely and personalized service in alignment with the brand’s hospitality standards. Key Responsibilities:Guest Service & Experience:Welcome and greet guests warmly, ensuring a pleasant dining experience. Handle guest queries and complaints promptly and professionally. Maintain service quality and ensure all orders are served correctly and on time. Ensure customer satisfaction through attentive and personalized service. Team Supervision & Coordination:Supervise and guide the service team (Stewards, Baristas, etc.) during operations. Assign daily duties and ensure team readiness before service hours. Conduct pre-briefing sessions to communicate daily specials, promotions, and SOP updates. Coordinate with the kitchen and cashier for smooth service flow. Operational Excellence:Ensure the restaurant floor, tables, and service stations are clean and well-organized. Monitor table turnover and reservation management. Check order accuracy before serving to guests. Maintain proper inventory of crockery, cutlery, and linen; report shortages to the manager. Compliance & Standards: Ensure adherence to hygiene, grooming, and safety standards as per company SOPs. Maintain service records, guest feedback reports, and shift logs. Follow standard billing and cash handling procedures. Training & Development: Train new team members on service etiquette and menu knowledge. Encourage teamwork and maintain positive morale within the service team. Skills & Competencies: Excellent communication and interpersonal skills. Strong leadership and team coordination abilities. In-depth knowledge of F&B service and restaurant operations. Customer-focused approach with problem-solving skills. Familiarity with POS systems and basic billing operations. Qualifications & Experience: Bachelor’s / Diploma in Hotel Management or Hospitality preferred. Minimum 1–4 years of experience in restaurant or café service, with at least 1 year in a supervisory role. Experience in premium or specialty café brands is an advantage.