रेस्टोरेंट कैप्टेन

All Education levels

All genders

09:00 AM - 06:00 PM | 6 days working

Job Benefits: Meal, Accomodation

A ••Restaurant Captain•• is a key position in the front-of-house team of a restaurant, responsible for overseeing the dining room, managing service quality, and ensuring a smooth operation during dining hours. This role involves supervising and guiding the staff, ensuring customer satisfaction, and ensuring that all operational aspects of the restaurant run efficiently.

### ••Responsibilities:••

1. ••Supervising and Managing Staff:••
- Oversee and direct the service team, including servers, hosts, and other front-of-house staff.
- Assign tasks and responsibilities to servers, ensuring they are carried out effectively.
- Provide guidance and training to new or less experienced staff.
- Maintain discipline, professionalism, and a high level of service among the staff.

2. ••Customer Service:••
- Greet and seat guests, ensuring they are welcomed promptly and comfortably.
- Handle special requests, guest complaints, and concerns, ensuring quick resolutions to maintain customer satisfaction.
- Interact with guests throughout their meal, ensuring their needs are met and they are satisfied with their experience.
- Make menu recommendations, explain specials, and ensure the dining experience is personalized.

3. ••Coordinating Service Operations:••
- Ensure that service is smooth and efficient, coordinating the timing of food delivery and overall table service.
- Monitor the dining room for cleanliness, ambiance, and table readiness.
- Work closely with kitchen staff to ensure that food orders are fulfilled in a timely manner and meet quality standards.
- Assist in managing reservations and the seating chart to ensure optimal table turnover and efficient use of restaurant capacity.

4. ••Ensuring Quality Standards:••
- Maintain high service standards, ensuring that every guest receives excellent attention and that food and drink are served to high standards.
- Monitor and maintain the quality of service, food, and drinks, ensuring consistency across shifts.
- Make sure all health and safety standards are met, including cleanliness and food safety regulations.

5. ••Inventory and Stock Management:••
- Assist in inventory management, ensuring that necessary supplies for the front of the house are stocked.
- Work with the restaurant manager to forecast and manage inventory needs.

6. ••Administrative and Reporting Duties:••
- Keep accurate records of guest feedback, special requests, and any issues during service.
- Assist in creating shift schedules and ensuring adequate staffing levels during busy periods.
- Work with the restaurant manager to review and improve service procedures.

### ••Skills and Qualifications:••
- ••Experience:•• Previous experience in a supervisory or leadership role in a restaurant, such as a server or assistant manager.
- ••Leadership:•• Strong leadership and communication skills to guide and motivate the team.
- ••Customer Service:•• Exceptional interpersonal skills and a focus on delivering an outstanding guest experience.
- ••Organizational Skills:•• Ability to manage multiple tasks and oversee service operations effectively.
- ••Problem-Solving:•• Quick thinking and problem-solving abilities, particularly when addressing guest complaints or issues.
- ••Attention to Detail:•• A keen eye for detail in maintaining service standards, cleanliness, and presentation.

### ••Typical Qualifications:••
- High school diploma or equivalent; a degree in hospitality management or a related field may be preferred.
- Experience in the food and beverage industry, typically 2-3 years in a similar role.
- Knowledge of food and beverage service standards, menu items, and restaurant operations.
- Ability to work in a fast-paced environment while maintaining a calm demeanor.

A Restaurant Captain is essential for ensuring that a restaurant runs efficiently, providing excellent customer service, and supporting the overall management team in delivering an outstanding dining experience.