RESTAURANT CAPTAIN

A minimum of 1 to 2 years of relevant experience in a restaurant setting. Ability to provide friendly, professional, and excellent service to all guests, including addressing their needs and handling feedback. Promoting the menu and ensuring guests enjoy their dining experience. Ability to lead and guide the service team during operations, coordinate with the kitchen, and support the Restaurant Manager in achieving goals. Knowledge of food and beverage service standards, ability to upsell and recommend menu items, and ensure cleanliness and hygiene standards are maintained. A motivated, hardworking, passionate about food and service, with professional appearance. Able to work long hours and on weekends and holidays.