Restaurant Captain

Job Summary A Restaurant Captain is responsible for supervising the service team ensuring high-quality guest service managing table assignments and maintaining smooth restaurant operations The role includes training staff handling guest feedback assisting during busy service periods and ensuring that restaurant standards are consistently met Key Responsibilities1 Guest Service Experience Greet and seat guests in a warm and professional manner Ensure guests receive prompt courteous and efficient service Check guest satisfaction and handle minor complaints or escalate when necessary Assist in upselling menu items promotions and specials 2 Service Supervision Oversee and guide waiters runners and bussers during service Conduct daily briefings on menu updates special dishes reservations and service standards Ensure tables are properly set up cleaned and reset according to SOP Assign workstations and monitor the performance of the service team 3 Coordination Communication Liaise between the service team and the kitchen to ensure timely delivery of food and beverages Coordinate with the cashier bar and hostess for smooth workflow Communicate guest preferences allergies and special requests to the kitchen 4 Operations Standards Ensure the restaurant ambiance cleanliness and setup meet brand standards Monitor service speed food quality and presentation Support opening and closing procedures of the restaurant Assist with order-taking and serving during peak hours 5 Training Development Train new service staff on menu knowledge SOPs grooming and guest handling Provide ongoing coaching and development to the service team Conduct on-the-job training for upselling and customer service 6 Sales Reporting Help achieve sales targets through upselling and guest engagement Assist in managing billing voids discounts and cash handling procedures Prepare daily shift reports or handovers when required 7 Compliance Safety Ensure compliance with hygiene food safety and sanitation standards Follow fire safety emergency and security procedures Ensure staff follow grooming standards and uniform policies Skills Qualifications Diploma or degree in Hospitality Management preferred 2-4 years of experience in F B service at least 1 year as a senior waiter or captain Strong knowledge of service standards menu items and restaurant operations Excellent communication leadership and guest-handling skills Ability to multitask and work in fast-paced environments Proficiency in POS systems and order management Behavioral Competencies Guest-focused and service-oriented Strong leadership abilities Good teamwork and cooperation Professional grooming and etiquette Problem-solving and quick decision-making Positive attitude and willingness to help Job Type Full-time Pay 20 000 00 - 24 000 00 per month