As a Captain in a restaurant, you will play a crucial role in providing exceptional customer service and ensuring the smooth operation of the dining area. Your primary responsibility will be to oversee and manage the front-of-house operations, including coordinating and supervising the waitstaff team. You will be the main point of contact for guests, providing personalized attention and ensuring their dining experience is enjoyable and memorable.

Responsibilities:

1. Guest Service: Welcome and greet guests in a friendly and professional manner. Assist with seating arrangements, taking reservations, and managing table allocations. Provide recommendations on menu items, answer inquiries, and address any concerns or special requests from guests.

2. Team Supervision: Supervise, train, and motivate the waitstaff team, ensuring they adhere to the restaurant's standards of service. Delegate tasks, assign sections, and monitor staff performance to maintain efficient service.

3. Order Management: Take and process guest orders accurately and efficiently. Coordinate with the kitchen and bar staff to ensure timely delivery of food and beverages. Ensure all orders are prepared according to the guests' preferences and dietary restrictions.

4. Upselling and Promotions: Promote special offers, menu items, and beverages to enhance the guests' dining experience. Proactively suggest add-ons, desserts, and other items to increase sales and revenue.

5. Complaint Handling: Handle guest complaints or concerns promptly and professionally, striving to resolve issues and ensure guest satisfaction. Escalate complex or unresolved matters to the restaurant manager or supervisor.

6. Cash Handling: Process guest payments, including cash, credit/debit cards, and other forms of payment. Maintain accurate records of transactions, handle cash responsibly, and follow cash handling procedures.

7. Dining Area Maintenance: Ensure cleanliness, hygiene, and proper setup of the dining area. Monitor table turnover, clean and reset tables promptly, and maintain an organized and welcoming environment for guests.

8. Collaboration: Collaborate with the kitchen staff, bar staff, and other restaurant personnel to ensure smooth communication and efficient service delivery. Coordinate with other departments for special events or arrangements.

Requirements:

- Previous experience as a Captain, Head Waiter/Waitress, or similar role in a restaurant setting.

- Excellent communication and interpersonal skills to engage with guests and team members effectively.

- Strong customer service orientation with a friendly and approachable demeanor.

- Ability to multitask, prioritize tasks, and work under pressure in a fast-paced environment.

- Good organizational and leadership skills to supervise and motivate the waitstaff team.

- Basic knowledge of food and beverage preparation, presentation, and serving.

- Familiarity with POS systems and cash handling procedures.

- Flexibility to work evenings, weekends, and holidays as per the restaurant's operational needs.

20000/month

Note: The above job description is a general outline and may vary depending on the specific requirements of the restaurant.