Job Summary
A Restaurant Captain leads front-of-house service, ensuring high-quality guest experiences, supervising service staff, and coordinating with the kitchen. They manage table seating, handle customer inquiries, and ensure adherence to hygiene and service standards.
Responsibilities
- Lead front-of-house teams to deliver exceptional guest service and enhance customer satisfaction
- Supervise and coordinate service staff to maintain efficient operations and uphold service standards
- Manage table seating arrangements to optimize guest flow and dining experience
- Address and resolve customer inquiries promptly to ensure positive guest interactions
- Collaborate with kitchen staff to synchronize service and food delivery for seamless operations
- Enforce hygiene protocols and service standards to comply with health and safety regulations
- Apply menu knowledge to assist guests with selections and promote featured items
- Communicate effectively with team members and guests to facilitate smooth service delivery
