Restaurant Captain

Job Summary

The Restaurant Captain is responsible for supervising restaurant and banquet service operations, ensuring excellent guest satisfaction, maintaining service standards, and coordinating with the kitchen and service team for smooth day-to-day operations.

Key Responsibilities

• Supervise and lead restaurant and banquet service staff during shifts.
• Ensure prompt, courteous, and professional guest service.
• Take guest orders and assist in food and beverage service when required.
• Coordinate with the kitchen and banquet team to ensure timely service.
• Conduct pre-shift briefings and allocate duties to team members.
• Handle guest queries, complaints, and special requests efficiently.
• Monitor table setup, banquet arrangements, and service standards.
• Maintain cleanliness, hygiene, and safety standards in service areas.
• Assist in inventory control and stock management of service equipment.
• Train and mentor stewards and service associates.

Requirements

• Graduate or Diploma in Hotel Management preferred.
• 2–5 years of experience as a Captain or Senior Steward in a hotel, restaurant, or banquet property.
• Strong leadership and communication skills.
• Knowledge of food & beverage service standards and banquet operations.
• Ability to work flexible shifts, weekends, and holidays.