Restaurant Captain

Role Overview

The Restaurant Captain plays a pivotal role in overseeing the service team to ensure smooth, efficient, and high-quality operations within the establishment.

Primary Responsibilities

• Lead and coordinate the service staff throughout operational hours.
• Guarantee that tables are appropriately set, guests receive professional service, and orders are delivered promptly.
• Accurately record orders and ensure special guest requests are effectively communicated to the kitchen team.
• Oversee the quality, presentation, and timing of food service.
• Professionally manage guest inquiries, complaints, and feedback to maintain customer satisfaction.
• Maintain high standards of cleanliness, hygiene, personal grooming, and service.
• Keep track of table statuses while synchronizing operations between kitchen and stewarding teams.
• Conduct pre-shift meetings to allocate staff duties and sections appropriately.
• Verify billing accuracy, order correctness, and the payment process.
• Monitor inventory levels of service-related items and promptly report shortages.
• Provide training and mentorship for junior service personnel.
• Ensure completion of checklists for opening, shift changes, and closing procedures.
• Communicate any operational challenges and daily performance reports to the Restaurant Manager.