As a restaurant captain, you are responsible topromote and ensure guest satisfaction, maintaining a safe and sanitary workenvironment, and ensuring only the highest quality products are being served.
Responsibilities:
· Always greet and welcome guests promptly in a warm and friendly manner.
· Always greet and welcome guests promptly in a warm and friendly manner.
· Assist guests with table reservations.
· Ensure guests are serviced within the specified time.
· Has a good knowledge of menu and presentation standards.
· Speak with guests and staff using clear and professional language, andanswer phone calls using appropriate telephone etiquette.
· Able to answer any questions regarding the menu and assist with menuselections.
· Able to anticipate any unexpected guest need and reacts promptly andtactfully.
· Always applies service techniques correctly at all times, and servesFood & Beverage items with enthusiasm.
· Serve food courses and beverages to guests.
· Record transaction/orders in Point of Sales systems at the time oforder.
· Communicate with the kitchen regarding any menu questions, the length ofwait, and product availability.
· Communicate additional meal requirements, allergies, dietary needs, andspecial requests to the kitchen.
· Check with guests to ensure satisfaction with each food course andbeverage.
· Responsible for clearing, collecting, and returning food and beverageitems to the proper area.
· Conducts monthly inventory checks on all operating equipment andsupplies.
· Take an active role in coaching and developing junior staff.
· Any other duties related to food and beverage service assigned by themanager.
Qualifications:
· Proven experience in a supervisory role within arestaurant.
· Strong leadership and organizational skills.
· Excellent communication and interpersonal skills.
· Ability to remain calm and professional underpressure.
· Strong attention to detail and a commitment toquality service.