Restaurant Captain

Here’s a comprehensive list of Roles and Responsibilities of a Restaurant Captain (also known as Head Waiter or F&B Captain). This role is key in managing your the front-of-house service and ensuring a smooth guest experience. Restaurant Captain – Roles and Responsibilities 1. Guest Service Management Greet and welcome guests with warmth and professionalism. Ensure prompt and efficient service of food and beverages. Attend to guests’ needs, requests, and complaints effectively. Recommend menu items, daily specials, and upsell high-margin products. 2. Team Supervision Supervise and coordinate the activities of waiters, stewards, and busboys. Assign tables and duties to the service staff. Train new staff in service standards and procedures. Monitor grooming and behavior of service team. 3. Order Management Take accurate food and beverage orders from guests. Ensure orders are relayed correctly to the kitchen or bar. Follow up with kitchen staff for timely food delivery. Check order accuracy before serving to the table. 4. Table and Floor Management Ensure proper table setting, cleanliness, and ambiance. Oversee smooth table turnover and manage guest seating flow. Monitor the dining area and ensure everything runs efficiently. Maintain hygiene and sanitation standards. 5. Billing and Payments Present bills to customers and ensure timely payment collection. Handle cash, card, or digital payments responsibly. Ensure billing accuracy and report discrepancies. 6. Communication and Coordination Act as the communication link between guests, kitchen, and service staff. Coordinate with chefs and bartenders for special guest requests or dietary needs. Attend daily briefings and communicate updates to the team. 7. Inventory and Supplies Check availability of cutlery, crockery, linens, and service equipment. Report shortages or damages to the manager. Assist in maintaining stock levels for daily operations. 8. Upselling & Guest Relations Promote loyalty programs or special events to guests. Build rapport with regular customers and ensure personalized service. Collect feedback for service improvement. 9. Reporting Maintain daily reports on reservations, feedback, and incidents. Report any major issues to the Restaurant Manager promptly. Key Skills Required: Excellent communication and interpersonal skills Strong leadership and team management Good knowledge of food & beverage menus Time management and attention to detail Customer service orientation Would you like this in a format for a job posting, SOP document, or a training guide?