A Restaurant Captain is a senior-level front-of-house team member responsible for ensuring excellent guest service, supervising waitstaff, coordinating service flow, and maintaining high operational standards. The role blends leadership, customer service, and operational responsibilities.

Key Responsibilities:Assist in setting up tables, service stations, and buffets before and after service. Support waitstaff in serving food and beverages to guests promptly. Refill water glasses, clear used dishes, and clean tables in a timely manner. Maintain cleanliness and hygiene in dining and service areas. Ensure all cutlery, crockery, and glassware are clean, polished, and correctly set. Carry out side duties such as linen folding, polishing cutlery, and restocking supplies. Respond promptly to guest requests or direct them to the appropriate staff. Assist in clearing and resetting tables quickly and efficiently. Follow all health, safety, and hygiene standards at all times. Coordinate with kitchen and service teams to ensure smooth operations. Attend pre-shift briefings and training as scheduled. Qualifications & Skills:Prior experience in a similar role is preferred but not mandatory. Basic understanding of food and beverage service. Good communication and interpersonal skills. Ability to work in a fast-paced environment. Physically fit to carry trays, stand for long periods, and handle cleaning tasks. Team player with a customer-first attitude. Flexible with working hours, including weekends and holidays.

Job Summary:The hostess is the first point of contact for guests, responsible for creating a warm and welcoming environment. She manages reservations, guides guests to their tables, and ensures an organized flow of the dining area. This role requires excellent communication skills, grace under pressure, and a polished, professional demeanor. Key Responsibilities:Greet guests with a friendly and courteous attitude Manage reservation system and walk-in guests effectively Maintain an organized waitlist and communicate wait times accurately Escort guests to their tables and present menus Coordinate seating flow with servers and kitchen staff to avoid overloading Answer phone calls and respond to guest inquiries regarding hours, menu, or reservations Monitor dining room activity to maintain efficient seating and service Assist in cleaning and organizing the hostess station and entrance area Communicate effectively with team members and support overall floor operations Handle guest complaints or feedback gracefully and escalate when needed Requirements:Previous experience in hospitality or customer-facing role preferred Excellent communication and interpersonal skills Professional appearance and grooming Ability to work in a fast-paced environment and handle stress calmly Basic computer skills or familiarity with reservation systems Flexible schedule – must be available evenings, weekends, and holidays Preferred Traits:Positive attitude and team spirit Well-spoken and confident Organized and detail-oriented Strong sense of hospitality and guest service

upervising Service Staff: Overseeing and coordinating the activities of servers, bussers, and other dining room staff to ensure efficient and courteous service. Guest Relations: Interacting with guests, addressing their needs and concerns, and ensuring a positive dining experience. Order Management: Taking orders, communicating them to the kitchen, and ensuring accuracy and timely delivery of food and beverages. Maintaining Standards: Enforcing restaurant policies and procedures, maintaining cleanliness and organization of the dining area, and ensuring adherence to food safety and hygiene standards. Inventory Management: Monitoring inventory levels of tableware, glassware, and other supplies, and assisting with ordering as needed. Training and Mentoring: Training new staff members on service procedures, menu knowledge, and restaurant policies. Conflict Resolution: Addressing and resolving any guest complaints or issues that may arise during service. Collaboration: Working closely with the kitchen staff, management, and other team members to ensure seamless service and a positive work environment. Skills and Qualifications: Excellent Communication and Interpersonal Skills: Ability to effectively communicate with guests and staff, both verbally and non-verbally. Strong Customer Service Skills: Ability to provide excellent service, anticipate guest needs, and resolve issues effectively. Leadership and Team Management Skills: Ability to motivate, guide, and supervise a team of service staff. Knowledge of Food and Beverage: Understanding of menu items, preparation methods, and beverage service. Problem-Solving Skills: Ability to identify and resolve issues quickly and efficiently. Organizational and Time Management Skills: Ability to manage multiple tasks, prioritize effectively, and maintain a clean and organized work environment. Physical Stamina: Ability to stand and walk for extended periods and handle the physical demands of the role. Experience: Prior experience in a restaurant or hospitality setting, with some supervisory experience preferred.