Job Summary:The Restaurant Captain is responsible for ensuring a seamless dining experience by overseeing the floor operations, managing staff, and ensuring customer satisfaction. The Captain will lead by example, providing excellent service and maintaining high standards of hospitality. This role requires strong leadership, communication skills, and a deep understanding of restaurant operations.
Guest Experience:- Greet and welcome guests, ensuring they are seated promptly and comfortably.
Manage guest reservations and ensure a smooth flow of service during peak hours.- Address and resolve any guest complaints or issues, ensuring a positive dining experience.
Service Management:- Oversee the dining room setup, ensuring tables are correctly set and the ambiance is maintained.
Coordinate with the kitchen and bar to ensure timely and accurate delivery of orders.- Monitor and manage the performance of service staff, including waiters and busboys, ensuring they adhere to service standards.
Team Leadership:- Lead pre-shift briefings to inform staff about the daily specials, menu changes, and any guest preferences or VIPs.
Train and mentor service staff, providing feedback and guidance to improve performance.- Assist in scheduling and managing shifts to ensure adequate staffing levels during service hours.
Sales & Upselling:- Promote daily specials and new menu items to guests, encouraging upselling to enhance the dining experience.
Monitor and track sales performance, providing reports and feedback to the Restaurant Manager.Inventory & Supplies:
Assist in monitoring and maintaining inventory levels for front-of-house supplies, including cutlery, glassware, and linens.
- Coordinate with the back-of-house team to ensure all necessary supplies are available for smooth operations.
Health & Safety Compliance:
- Ensure that all health, safety, and hygiene standards are strictly followed in the dining area.
Conduct regular checks to ensure the cleanliness and proper functioning of all dining equipment and areas.
High school diploma or equivalent; hospitality or culinary education is a plus.
- Minimum of 2-3 years of experience in a similar role within the hospitality industry.
Strong leadership and interpersonal skills, with the ability to manage and motivate a team.- Excellent communication skills, both verbal and written.
Ability to work in a fast-paced environment and handle pressure effectively.
- Knowledge of food and beverage service standards and best practices.
Proficient in using POS systems and other restaurant management software.
Full-time position with flexible hours, including evenings, weekends, and holidays.- Must be able to stand for extended periods and lift up to 25 pounds.
Fast-paced environment with a focus on delivering exceptional guest service.
Job Type: Full-time
Experience:
- Restaurant: 2 years (Preferred)
Work Location: In person
