Restaurant Captain

Key Responsibilities Guest Service Management Greet guests warmly and ensure they are seated comfortably Take and confirm orders from guests ensuring special requests or dietary needs are communicated to the kitchen Ensure food and beverages are served in a timely and professional manner Handle guest complaints and special requests to ensure satisfaction Supervising Service Staff Oversee and guide the work of waitstaff ensuring efficient and smooth service Assign sections to servers and manage rotations effectively Train new service staff and ensure that they understand proper service techniques and restaurant protocols Conduct pre-shift briefings to inform staff of menu changes special events or VIP guests Communication with Kitchen and Bar Coordinate with the kitchen to ensure correct and timely food delivery Communicate effectively with bartenders and other staff to deliver a seamless service Ensure that orders are placed in the right sequence and manage any special dietary requirements or allergies Quality Control Inspect food and beverages before they are served to guests ensuring they meet quality and presentation standards Ensure the restaurant is clean organized and well-stocked Make sure that the dining area is prepared and set up correctly from table settings to cleanliness standards Handling Reservations and Seating Manage reservations and seating arrangements efficiently to optimize the restaurant s capacity Communicate wait times to guests and manage the seating flow during busy times Customer Relationship Building Build relationships with regular guests to ensure repeat business and personalized service Gather guest feedback to improve service and address any concerns promptly Cash and Billing Responsibilities Handle billing and payment ensuring all transactions are correct Oversee cash handling receipts and balance daily sales Upselling and Suggestive Selling Recommend specials or menu items to increase sales Promote desserts beverages or high-margin items to guests Compliance with Health and Safety Standards Ensure that all service staff are compliant with health and safety standards including hygiene practices Monitor food safety and cleanliness procedures ensuring the dining area and kitchen adhere to local regulations Inventory and Stock Control Coordinate with management regarding inventory of cutlery glassware and other service essentials Report low stock levels and ensure that equipment is maintained in good condition Required Skills Strong communication and leadership skills Excellent guest service and hospitality knowledge Attention to detail and organizational skills Ability to manage time and work under pressure Strong problem-solving abilities Knowledge of restaurant software and POS systems Educational Requirements High school diploma or equivalent Hotel Management Diploma or Certification is a plus Previous experience as a waiter or in a similar leadership role in food and beverage service Job Types Full-time Fresher Pay 14 000 00 - 18 000 00 per month Benefits Food provided Schedule Day shift Rotational shift Experience total work 2 years Preferred Work Location In person