Restaurant Captain (225-626)

A Restaurant Captain plays a pivotal role in ensuring guests have an exceptional dining experience. As the main point of contact between the kitchen, service staff, and patrons, they are responsible for overseeing the dining room and staff to ensure high service quality and efficiency. The Captain is expected to maintain a keen eye on the dining floor, handle guest relations, and resolve any service issues promptly. A flourishing restaurant captain combines leadership skills with a gracious, welcoming demeanor to facilitate a memorable dining experience. Their role includes setting the tone for excellent customer service, training staff, and ensuring a seamless operation during service hours. They must also be adept problem-solvers with the ability to work in a fast-paced, dynamic environment while maintaining composure and hospitality under pressure.

Responsibilities

• Supervise and support the daily operations of the restaurant floor.
• Manage and coordinate the activities of the dining staff during service hours.
• Ensure all guests receive prompt, courteous, and professional service.
• Train new staff members on restaurant protocols and high service standards.
• Maintain communication between the kitchen and dining areas to ensure smooth service.
• Resolve any guest complaints or concerns with professionalism and efficiency.
• Oversee the cleanliness and setup of the dining areas before, during, and after services.
• Assist in managing reservations and coordinating seating arrangements for optimal flow.
• Monitor and maintain stock levels of service supplies and equipment.
• Prepare and present financial reports and records related to service operations.
• Collaborate with the management to develop and implement service improvement initiatives.
• Adhere to all safety, sanitation, and service procedures and guidelines.

Requirements

• Proven experience in a leadership role within the restaurant industry.
• Excellent communication and interpersonal skills for guest relations.
• Strong understanding of restaurant management software and booking systems.
• Capability to work flexible hours, including nights, weekends, and holidays.
• Ability to multitask and handle high-pressure situations efficiently.
• Attention to detail and the ability to ensure high service standards are met.
• Commitment to fostering a positive work environment and team spirit.