Restaurant Captain – Lead Dining Service

About the role

The Captain is responsible for delivering a smooth and enjoyable dining experience for guests. This role supervises the waitstaff, manages reservations, and ensures high service standards throughout the restaurant.

Key responsibilities

• Supervise and coordinate the activities of Food & Beverage Associates to ensure efficient service.
• Oversee the order‑taking process, guaranteeing accuracy and timely delivery of food and beverages.
• Manage reservations, seating arrangements, and guest flow to maximize restaurant occupancy.
• Address customer inquiries, concerns, and special requests professionally.
• Collaborate with kitchen staff to ensure timely preparation and delivery of orders.
• Monitor and maintain cleanliness and organization in the dining area.
• Train and mentor F&B Associates on service standards and customer interaction.
• Uphold hygiene, safety, and sanitation standards in line with company policies.

Required profile

• Strong communication and interpersonal skills.
• Leadership experience in a restaurant or hospitality setting.
• Ability to handle multiple tasks in a fast‑paced environment.
• Customer‑focused mindset with problem‑solving abilities.
• Knowledge of health, safety, and sanitation regulations.

Required skills