Restaurant Captain (225-728)

The role of a Restaurant Captain is integral to the efficient operation and management of fine dining and casual eateries. A Restaurant Captain is responsible for leading service staff, ensuring that guests have a memorable dining experience, and managing the operational aspects of the restaurant. The ideal candidate has a strong background in hospitality, excellent customer service skills, and an ability to handle the dynamics of a busy restaurant environment. This position requires a professional who is organized, detail-oriented, and passionate about delivering exceptional dining experiences. A Restaurant Captain is also a key communicator between the kitchen and service staff, overseeing the flow of service and ensuring that customer needs are met promptly and with precision.

Responsibilities

• Lead and supervise the service staff to ensure efficient dining operations.
• Greet and acknowledge guests as they arrive while ensuring immediate seating.
• Coordinate with the kitchen staff to deliver food orders accurately and timely.
• Maintain a clean, organized, and welcoming front-of-house environment.
• Oversee customer satisfaction by addressing complaints and queries professionally.
• Assist in training new restaurant staff on service protocols and menu offerings.
• Review daily specials and menu changes with staff before the shift starts.
• Monitor and evaluate staff performance offering guidance and feedback for improvement.
• Manage reservations and seating arrangements to maximize table utilization.
• Ensure compliance with health and safety regulations and restaurant policies.
• Prepare and present reports on dining costs and profitability metrics to management.
• Ensure all service stations are well-stocked and ready for operations before service.

Requirements

• Proven experience in a leadership role in the food service industry.
• Excellent interpersonal and communication skills with guests and staff.
• Strong knowledge of food, wine, and beverage service protocols.
• Ability to handle high-pressure situations and multitask effectively.
• Detail-oriented with strong organizational and time-management skills.
• Capable of managing and resolving conflicts with professionalism.
• High school diploma or equivalent; additional hospitality training preferred.
• Availability to work flexible hours including nights, weekends, and holidays.