Restaurant Captain

• Warm Welcome & Seating: Greet arriving guests, confirm reservations, and escort them to their table.
• Menu Guidance: Provide in-depth explanations of the food, beverage, and wine lists, offering personalized recommendations.
• Order Taking & Pacing: Take food and drink orders, handle special requests, and control the timing/pacing of courses from the kitchen to the table.
• Feedback & Complaints: Check in with diners during their meal and resolve any service or food complaints immediately.

2. Station & Team Leadership

• Supervision: Lead a team of junior servers, front/back waiters, and busboys assigned to your station.
• Shift Briefings: Conduct pre-shift briefings to check staff grooming, assign tasks, review VIP reservations, and discuss daily targets.
• Training & Mentorship: Train new waitstaff on service standards, restaurant culture, and menu knowledge.

3. Operational & Administrative Duties

• Pre-Service Setup: Inspect the dining room, side stations ("dummy waiters"), table linens, cutlery, and glassware for cleanliness and proper alignment.
• Kitchen Coordination: Liaise directly with chefs and bartenders to track order status and quality control.
• Billing & Closing: Oversee bill presentation, payment processing, inventory/stock checks, and end-of-shift reporting

Key Requirements & Skills

• Experience: Usually requires prior experience as a senior waiter, steward, or host.
• Education: A diploma or degree in Hotel Management (HM) or hospitality is often preferred. or 4- 5 yr exp
• Communication Skills: Fluent verbal communication, strong interpersonal skills, and a polished, neat appearance.
• Product Knowledge: Comprehensive familiarity with food safety, culinary terms, wine pairing, and POS (Point of Sale) systems.