Restaurant Captain

Job Summary: The Restaurant Captain oversees and coordinates the dining experience in the restaurant. This role ensures excellent guest service, smooth floor operations, and effective communication between kitchen and service staff. The Captain is responsible for supervising servers, taking guest orders, ensuring food quality and presentation, and maintaining a high level of guest satisfaction. Key Responsibilities: Greet guests warmly and ensure a professional, friendly, and efficient service. Supervise wait staff, assign sections, and ensure team readiness for service. Take guest orders accurately and relay them promptly to the kitchen. Ensure proper table settings, cleanliness, and presentation according to restaurant standards. Coordinate food and beverage service between the kitchen and service team. Handle guest complaints or issues promptly and professionally. Assist in training new servers and mentoring junior staff. Check guest satisfaction during and after meals and resolve any service issues. Monitor inventory of service items like napkins, cutlery, and condiments. Ensure compliance with health, safety, and hygiene standards. Upsell menu items and specials to maximize revenue. Qualifications: High school diploma or equivalent; hospitality training or diploma preferred. Proven experience as a senior waiter or restaurant captain (2–4 years). Strong knowledge of food and beverage service standards. Excellent communication, leadership, and interpersonal skills. Ability to work under pressure in a fast-paced environment. Proficiency in POS systems and basic billing procedures. Fluent in English; additional languages are a plus. Physical Requirements: Ability to stand and walk for extended periods. Capable of lifting trays or items up to 25 lbs. Flexibility to work shifts, including weekends and holidays.