Restaurant Captain (225-901)

The Restaurant Captain plays a pivotal role in ensuring that guests receive outstanding service and a memorable dining experience in a restaurant setting. As a key member of the service team, the Captain is responsible for overseeing the service staff, coordinating with the kitchen, and ensuring that every detail of service is executed flawlessly. This role requires strong leadership skills, a deep understanding of hospitality, and the ability to anticipate and meet customer needs promptly. The Restaurant Captain serves as a key point of contact between the guests and the restaurant, promoting a seamless and enjoyable experience that fosters customer loyalty and satisfaction. If you thrive in a fast-paced environment and have a passion for delivering top-notch service, this role is a perfect opportunity to elevate your career in the hospitality industry.

Responsibilities

• Ensure all guests are greeted warmly and seated promptly upon arrival.
• Oversee table settings to guarantee that each is properly arranged for service.
• Manage and train service staff to adhere to restaurant standards and protocols.
• Communicate effectively with the kitchen to ensure timely and accurate order preparation.
• Supervise the floor to handle any guest complaints or issues with tact and efficiency.
• Ensure that the dining area is clean and presentable at all times during service.
• Prepare the daily service plan to efficiently manage staff and guest flow.
• Mentor junior staff members to enhance their service skills and job knowledge.
• Coordinate with management to implement promotional activities to boost sales.
• Maintain impeccable personal hygiene and demonstrate professional presentation standards.
• Work closely with the kitchen and bar to ensure the timely delivery of food and beverages.
• Ensure that billing procedures align with company policies and customer satisfaction.

Requirements

• High school diploma or equivalent; hospitality training is a plus.
• Minimum of two years experience in a supervisory role within a restaurant.
• Exceptional leadership skills with the ability to motivate and manage a team.
• Strong communication skills to interact effectively with staff and guests.
• Ability to multitask and thrive in a fast-paced restaurant environment.
• Comprehensive knowledge of food and beverage service standards.
• Proficiency in Point of Sale (POS) systems and restaurant management software.