Restaurant Captain (Front‑of‑House Supervisor)

About the role

The Restaurant Captain leads the front‑of‑house team to ensure guests receive a seamless and memorable dining experience. Acting as the primary point of contact for customers, the Captain coordinates seating, order flow, and service standards while supervising staff.

Key responsibilities

• Welcome guests, manage seating arrangements, and accommodate preferences such as table size, smoking area, and availability.
• Present the menu, explain items, and take orders accurately, directing them to the appropriate kitchen or bar stations.
• Monitor order timing to ensure dishes arrive as requested and maintain high service quality.
• Lead, train, and supervise the service team, ensuring adherence to hospitality standards and hygiene protocols.
• Utilise up‑selling and cross‑selling techniques to enhance guest satisfaction and increase sales.
• Provide detailed explanations of menu components, addressing dietary restrictions and health concerns.
• Ensure proper table settings, cutlery provision, and personal appearance of staff.

Required profile

• Diploma in Hotel Management or related field.
• 3‑5 years of experience in restaurant or hotel service environments.
• Positive attitude toward customers and colleagues.
• Strong communication skills and attention to detail.
• Organised, accurate, and knowledgeable about market trends and competitors.

Required skills