A Restaurant Captain, also known as a head, is pivotal in ensuring smooth operations and exceptional guest experiences in a dining establishment. Here's a detailed description of their responsibilities and skills:
Responsibilities:
- Guest Relations:Greet and seat guests.
Address and resolve guest concerns and complaints promptly and efficiently.
Ensure guests receive high-quality service and dining experience.
- Staff Management:Supervise and coordinate the activities of the wait staff and other front-of-house employees.
Train new staff members in service protocols and restaurant procedures.
Create work schedules and assign specific duties to staff members.
- Service Oversight:Monitor the dining area to ensure tables are properly set and that guests are served promptly.
Coordinate with the kitchen to ensure food is delivered in a timely manner.
Ensure compliance with health and safety regulations.
- Order Management:Take orders from guests, especially for VIPs or special occasions.
Assist in serving food and beverages when needed.
Handle payment transactions and ensure accurate billing.
- Inventory and Supplies:Monitor inventory levels of dining room supplies and place orders as necessary.
Ensure that all equipment and facilities are maintained and in good working order.
- Event Coordination:Assist in planning and executing special events and private dining experiences.
Liaise with guests to understand their event requirements and preferences.
Qualifications:
- Previous experience in a supervisory role within the hospitality industry.
- Strong understanding of restaurant operations.
- Degree or equivalent; additional certifications in hospitality management are a plus.
- Multilingual abilities can be advantageous, depending on the restaurant's clientele.
