Restaurant Captain

About The Role

We are seeking a seasoned Restaurant Captain to manage and oversee daily restaurant operations, ensuring outstanding guest experiences through effective coordination between the kitchen and service teams. The role demands excellent leadership, communication capabilities, and an aptitude for problem-solving within the fast-paced Food & Beverage sector.

Key Responsibilities

• Oversee and synchronize service processes during designated shifts.
• Greet guests warmly and ensure a professional dining atmosphere.
• Manage table allocation and collaborate with service personnel to ensure efficient operations.
• Precisely record food and beverage orders and monitor timely delivery to guests.
• Liaise with kitchen staff concerning orders, special guest requests, and requirements.
• Supervise food quality, presentation, and adherence to service standards.
• Address customer complaints promptly and tactfully.
• Maintain proper table arrangements, cleanliness, and hygiene protocols.
• Provide pre-shift briefings and ongoing guidance to service staff.
• Evaluate staff performance and support disciplinary measures where needed.
• Ensure correct billing and payment processes are implemented.
• Coordinate efforts between cashier, kitchen, housekeeping, and management departments.
• Keep updated on menu items, ingredients, promotional offers, and pricing.
• Ensure adherence to company SOPs, food safety regulations, and hygiene standards.
• Oversee inventory levels and report shortages or operational challenges to management.
• Assist the Restaurant Manager in meeting sales goals and enhancing customer satisfaction.
• Maintain or prepare daily operational reports as required.

Required Qualifications and Skills

• Minimum of two years' restaurant experience with hands-on exposure to restaurant operations.
• Excellent verbal communication and interpersonal skills.
• Strong focus on customer service and guest satisfaction.
• Proven leadership abilities and team management skills.
• Competency in managing guest complaints and challenging situations.
• In-depth understanding of food and beverage service procedures and standards.
• Capability to work effectively under pressure in a dynamic setting.
• Basic proficiency in computer operation and point-of-sale (POS) billing systems.
• Professional grooming and appearance standards.