Restaurant Captain

As a Restaurant Manager, you will be responsible for overseeing the efficient operation of the dining area to ensure a positive dining experience for guests. Your key responsibilities will include: - Customer Service: Greeting guests, managing reservations and seating, taking orders, and ensuring a positive dining experience. - Staff Supervision: Training, supervising, and guiding front-of-house staff, including servers, hosts/hostesses, and bartenders. - Operations: Overseeing the smooth functioning of the dining area, including table setup, ensuring adequate supplies, and coordinating with the kitchen. - Guest Satisfaction: Addressing guest concerns and resolving issues promptly and effectively. - Sales and Menu: Assisting with menu planning, sales initiatives, and special event planning. - Communication: Acting as a liaison between the kitchen, staff, and guests, ensuring clear and effective communication. - Leadership: Setting an example of professionalism, courtesy, and efficiency for the team, fostering a positive work environment. - Inventory and Cost Control: Involvement in inventory management and cost control measures. - Safety and Hygiene: Ensuring a safe and sanitary work environment and adhering to food safety standards. This full-time position requires you to work day shifts at the restaurant location in person.,