Restaurant Captain

Restaurant Captain

The Restaurant Captain is responsible for coordinating and supervising the activities of the dining room personnel to ensure prompt and courteous service to customers. They play a key role in maintaining the overall dining experience by monitoring the quality of service, assisting with customer inquiries and concerns, and ensuring the satisfaction of guests.

Responsibilities:

• Oversee the performance of waitstaff, hosts/hostesses, and other front-of-house personnel.
• Assign duties and responsibilities to service staff, ensuring that all tasks are carried out efficiently and effectively.
• Provide guidance and support to staff members, including training and development opportunities.
• Welcome guests as they arrive at the restaurant and ensure they are seated promptly.
• Assist guests with menu selections, answering questions about menu items, ingredients, and preparation methods.
• Address customer inquiries, concerns, and complaints in a professional and courteous manner, striving to resolve issues to the satisfaction of the guest.
• Monitor the dining area to ensure that guests are receiving attentive service and that all service standards are being met.
• Coordinate with kitchen staff to ensure timely preparation and delivery of food orders.
• Conduct regular inspections of table settings, cleanliness, and overall appearance of the dining room to maintain high standards of cleanliness and organization.
• Encourage upselling of menu items and special promotions to increase revenue.
• Provide recommendations to guests based on their preferences and dietary restrictions.
• Collaborate with the marketing team to promote special events, menu offerings, and promotions.
• Monitor inventory levels of dining room supplies, such as linens, utensils, and condiments, and place orders as needed.
• Ensure proper handling and storage of equipment and supplies to minimize waste and breakage.

Requirements:

• Proven experience as a Restaurant Captain, Head Waiter, or similar role in a high-volume restaurant environment.
• Excellent communication and interpersonal skills, with the ability to interact professionally with guests and staff members.
• Strong leadership abilities, with the capacity to motivate and inspire team members to deliver exceptional service.
• Solid understanding of restaurant operations, including food and beverage service, sanitation guidelines, and safety protocols.
• Ability to multitask and work efficiently in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required.