Restaurant Captain

⁠Guest Experience → Ensure warm welcome, seating, and personalized attention to guests.

•⁠ ⁠Table Service → Supervise order taking, food delivery, and maintain fine‑dine service standards.

•⁠ ⁠Waiter Management → Lead and coordinate waiters, assign tables, monitor performance, and ensure discipline.

•⁠ ⁠Quality Control → Check food presentation, portioning, and service flow before dishes reach guests.

•⁠ ⁠Upselling → Promote chef specials, signature vegetarian dishes, and premium accompaniments.

•⁠ ⁠Complaint Handling → Address guest concerns promptly and professionally.

•⁠ ⁠Training → Mentor waiters on etiquette, service sequence, and fine‑dine protocols.

•⁠ ⁠Reporting → Maintain shift reports, guest feedback, and coordinate with kitchen & management.