Restaurant Captain

• Customer Service: Welcoming guests, guiding them to their tables, and ensuring their needs are met throughout their dining experience.
• Managing Staff: Coordinating with hosts/hostesses, servers, and other front-of-house staff to ensure smooth service. Assigning tasks and delegating responsibilities as needed.
• Table Maintenance: Monitoring table turnover, ensuring tables are promptly cleared and cleaned, and overseeing table setups to maintain an organized and visually appealing dining area.
• Menu Knowledge: Having a thorough understanding of the menu offerings, including ingredients, preparation methods, and any special dietary considerations, to assist guests with their selections and answer any questions they may have.
• Handling Issues: Addressing any customer complaints or concerns promptly and effectively, and escalating issues to the management team if necessary.
• Upselling and Promotions: Recommending additional menu items, specials, or promotions to enhance the dining experience and increase revenue.
• Training and Development: Providing guidance and training to front-of-house staff to ensure they deliver exceptional service and adhere to restaurant standards.
• Sales Reporting: Tracking sales, reservations, and other relevant metrics to help inform decision-making and improve restaurant performance.
• Scheduling: Assisting with the scheduling of front-of-house staff to ensure adequate coverage during peak hours and special events.