The Captain Waiter/Waitress is responsible for overseeing the dining service in their assigned section, ensuring smooth operations, and delivering exceptional guest experiences. They coordinate and manage junior waitstaff, interact with guests, and ensure that service standards are met in accordance with the restaurant's policies.
Guest Relations:
Greet and welcome guests to the restaurant.
Guide guests through the menu and answer any questions they may have about the food, beverages, or specials.
Handle guest inquiries, requests, and complaints in a polite and professional manner.
Ensure guests are comfortable and enjoying their dining experience.
Service Supervision:
Oversee the setup of the dining area, ensuring all tables are correctly arranged and set according to standards.
Assign duties to waiters/waitresses within your section to ensure efficient service.
Ensure prompt and accurate food and beverage service.
Coordinate with the kitchen staff to ensure that orders are completed on time and delivered correctly.
Team Management:
Train, guide, and supervise junior staff, ensuring that they follow service protocols.
Assist waitstaff with service during busy periods.
Lead pre-service briefings, explaining specials, menu changes, and any guest requests.
Maintain a professional and positive attitude within the team.
Operations:
Maintain a detailed knowledge of the menu and any special items.
Ensure compliance with health and safety regulations.
Monitor inventory levels for tableware, glassware, and linens, and report shortages.
Perform end-of-shift duties including closing the restaurant, reconciling accounts, and preparing reports for the management.
Billing and Transactions:
Present bills and process payments accurately and efficiently.
Ensure that all guest transactions are recorded properly and manage any billing discrepancies.
Quality Control:
Ensure that all food and beverage items are served to the highest standard.
Regularly inspect the dining area, making sure it is clean and tidy.
RequirementsExperience: Previous experience in a supervisory role in fine dining or upscale restaurants is usually required. Customer Service Skills: Excellent communication skills, able to interact with guests in a friendly, courteous, and professional manner. Leadership: Ability to lead and manage a team of waitstaff effectively. Attention to Detail: Meticulous attention to service standards, presentation, and cleanliness. Organizational Skills: Capable of handling multiple tasks, managing time efficiently, and working well under pressure. Knowledge: Familiarity with food, beverages, wines, and culinary terminology. Problem-solving: Ability to quickly and effectively resolve issues that arise during service.
