Captain

The Restaurant Captain is responsible for supervising the restaurant floor, coordinating with the service staff, ensuring excellent guest experience, and maintaining high service standards. The Captain acts as the link between guests and the service team, ensuring smooth operation of the outlet.
Key Responsibilities
Guest Service & Experience
Greet guests warmly and ensure a pleasant dining experience.
Present menus, explain dishes, and assist guests in making food and beverage choices.
Take accurate food and beverage orders and ensure timely service.
Handle guest complaints professionally and resolve issues promptly.
Supervision & Coordination
Supervise waiters, runners, and other service staff.
Allocate tables and manage floor operations during shifts.
Ensure tables are set according to standards and maintained throughout service.
Coordinate with kitchen and bar for timely and accurate order execution.
Team Management
Train and mentor junior staff on service standards and guest handling.
Monitor staff grooming and adherence to hygiene and service protocols.
Sales & Upselling
Recommend specials and promote signature dishes or beverages.
Upsell food, wine, and other items to increase average guest spend.
Inventory & Billing
Ensure accurate billing and settlement of guest checks.
Coordinate with cashier for smooth payment process.
Monitor inventory levels of condiments, linens, and service equipment.
Cleanliness & Safety
Ensure cleanliness and hygiene standards in the restaurant.
Enforce compliance with health and safety regulations.
Report any hazards or maintenance needs promptly.
Skills and Competencies
Strong communication and interpersonal skills
Leadership and team management ability
Problem-solving and decision-making skills
Customer-focused mindset
Sound knowledge of food and beverage service
Benefits:
Food provided
Provident Fund

Work arrangement
No