Restaurant Captain

Location:

Role Overview

The Restaurant Captain is responsible for managing the dining floor operations, ensuring excellent guest service, supervising service staff, and maintaining smooth coordination between the kitchen, bar, and service team. The Captain acts as the face of the restaurant, ensuring guest satisfaction and maintaining service standards.

Key Responsibilities

Guest Service & Experience

1. Welcome guests, understand their preferences, and ensure high-quality dining experience.

2. Handle guest complaints professionally and resolve issues promptly.

3. Ensure accurate order taking and timely service delivery.

4. Ensure upselling of specials, beverages, combos, and high-value items.

Floor & Team Management

5. Oversee waiters, runners, and support staff during service hours.

6. Allocate tables and staff responsibilities for efficient operations.

7. Oversee cleanliness, table set-ups, cutlery/glassware standards, and ambiance.

8. Ensure bar orders are managed smoothly with coordination between bar staff and service team.

Operations & Coordination

9. Coordinate with kitchen and bar for smooth order flow and timely service.

10. Check KOT/BOT accuracy and ensure minimal errors.

11. Monitor stock of service itemscutlery, glasses, napkins, menus, and POS functioning.

12. Assist with daily opening and closing checklists.

Sales & Upselling

13. Train team on menu knowledge, pairing, add-ons, and suggestive selling.

14. Ensure daily upsell targets for beverages and signature dishes are met.

Compliance & Hygiene

15. Ensure hygiene and safety standards are followed on the floor and bar area.

16. Ensure staff follow grooming standards, dress codes, and behavior protocols.

Reporting

17. Prepare daily shift reports and pass on information to the next shift.

18. Report maintenance or operational issues to management.

Candidate Requirements

• Minimum 24 years experience in a multi-cuisine restaurant (bar experience is a plus).

• Strong communication and customer-handling skills.

• Knowledge of POS systems, KOT/BOT processes.

• Ability to lead and motivate a team.

• Presentable, disciplined, and service-oriented.

• Ability to work flexible hours, weekends, and peak seasons.