Restaurant Captain 20O25

The Restaurant Captain is at the forefront of ensuring that guests experience exemplary service in our dining establishment. This role is not just about service but about creating a memorable dining experience for all patrons. A Restaurant Captain is a senior member of the service team and plays a crucial role in guiding and mentoring junior staff while liaising directly with the management and kitchen teams. They ensure that service standards are consistently met, the dining room's operation runs smoothly, and that diners' needs are anticipated and met effectively. With a keen eye for detail and a passion for hospitality, the ideal candidate will possess extensive knowledge of food and beverage operations and a commitment to excellence. This position requires strong leadership, organizational, and communication skills to uplift the dining experience and solidify customer satisfaction.

Responsibilities

• Oversee the dining room operations to ensure efficient service and guest satisfaction.
• Maintain a high level of customer service and address guests' concerns promptly.
• Train and mentor junior staff, ensuring they understand service standards and protocols.
• Coordinate with the kitchen team to ensure the seamless delivery of food orders.
• Manage reservation systems and oversee seating arrangements for optimal service flow.
• Conduct daily briefings with staff to communicate specials and relevant service updates.
• Monitor the dining room to ensure cleanliness, organization, and appropriate ambiance.
• Handle customer inquiries and resolve issues in a professional and courteous manner.
• Uphold compliance with health, safety, and sanitation regulations at all times.
• Audit inventory levels and communicate with management for necessary restocking.
• Promote and upsell additional menu items and promotions to enhance revenue.
• Prepare and deliver reports on guest feedback and service efficiencies to management.

Requirements

• Previous experience as a Restaurant Captain or similar role is mandatory.
• Extensive knowledge of food and beverage service operations and standards.
• Exceptional leadership skills with the ability to train and motivate staff.
• Strong communication skills to effectively liaise between management, staff, and guests.
• Excellent organizational skills and attention to detail for managing daily operations.
• Ability to handle customer complaints gracefully and provide effective solutions.
• Flexibility to work during peak times, including nights, weekends, and holidays.