Restaurant Captain

Key Responsibilities Supervise and lead stewards, waiters, and service staff during shifts. Ensure guests receive prompt, courteous, and professional service. Take guest orders and assist staff during busy hours. Handle guest complaints and resolve issues efficiently. Conduct daily briefings and allocate duties to team members. Monitor staff grooming, attendance, and discipline. Ensure proper table setup and restaurant cleanliness. Coordinate with the kitchen and bar team for smooth service operations. Upsell food and beverage items to increase revenue. Maintain inventory of service equipment and report shortages. Ensure compliance with hygiene, food safety, and company standards. Prepare daily sales and operational reports as required. Requirements Minimum 2–5 years of experience in restaurant or hotel service operations. Previous experience as Captain, Senior Steward, or Team Leader preferred. Strong leadership and communication skills. Good knowledge of food and beverage service standards. Ability to handle guest concerns professionally. Basic knowledge of POS systems and billing procedures. Flexible to work shifts, weekends, and holidays. Skills Required Guest Relationship Management Team Leadership Communication Skills Problem-Solving Ability Time Management Upselling & Sales Skills Attention to Detail