Restaurant Captain (225-703)

The Restaurant Captain plays a crucial role in ensuring the smooth operation of the dining room in a restaurant. This position is responsible for leading the service team to deliver exceptional dining experiences to guests. A Restaurant Captain is both a leader and a liaison, coordinating between the kitchen and the service staff to ensure timely and accurate service delivery. They maintain high standards of professionalism, cleanliness, and customer service. This role requires excellent communication and organizational skills to manage reservations, handle guest inquiries, and solve any issues that arise. The Restaurant Captain must possess a good understanding of food and beverage pairings, menu offerings, and have the ability to recommend successfully complementary items to enhance the dining experience. As a point of contact for both guests and staff, the Restaurant Captain is essential in fostering a refined dining environment and ensuring guest satisfaction.

Responsibilities

• Oversee the setup and tear down of dining areas to ensure readiness.
• Coordinate with kitchen staff to ensure timely and accurate food delivery.
• Lead the service team to deliver flawless dining experiences to guests.
• Handle guest queries, requests, and complaints with professionalism and promptness.
• Conduct daily briefings with staff about menu changes and special events.
• Train new staff members on service standards and restaurant protocols.
• Monitor the dining area to ensure cleanliness and proper arrangement of furniture.
• Manage guest reservations and seating plans to optimize dining room occupancy.
• Ensure all health and safety regulations are strictly adhered to at all times.
• Recommend daily specials and wine pairings to enhance dining experiences.
• Assist staff during peak hours for smooth and efficient service flow.
• Maintain accurate records of stock levels and report shortages promptly.

Requirements

• Previous experience in a supervisory role within a restaurant setting is required.
• Strong leadership and interpersonal skills to manage a diverse team effectively.
• Excellent organizational skills to manage reservations and service staff efficiently.
• Proficient understanding of food and beverage service and menu items.
• Ability to work flexible hours, including nights, weekends, and holidays.
• Exceptional communication skills to interact with guests and resolve issues.
• Familiarity with restaurant management software and point of sale systems preferred.