Restaurant Captain

The Restaurant Captain oversees daily dining operations, supervises stewards and waiters, ensures service standards are maintained, and handles guest interactions professionally. The Captain acts as a link between guests, kitchen staff, and management to ensure efficient restaurant operations and customer satisfaction. Key Responsibilities: Supervise and coordinate restaurant floor operations during shifts. Welcome and seat guests in a courteous and professional manner. Ensure guests receive prompt and efficient food & beverage service. Take guest orders accurately and coordinate with kitchen and bar teams. Train and guide stewards and junior service staff. Monitor table setup, cleanliness, and overall restaurant presentation. Handle guest complaints and resolve issues professionally. Ensure proper grooming and hygiene standards among staff. Promote daily specials and upsell menu items to increase sales. Maintain knowledge of menu items, ingredients, and service standards. Ensure billing accuracy and assist in settlement procedures. Follow company SOPs, hygiene, and safety regulations. Support inventory control of cutlery, crockery, linen, and service equipment.