Reporting to the Senior Captain / Restaurant Supervisor, the Captain is responsible for overseeing the service in their designated section of the restaurant. They ensure that waitstaff perform their duties efficiently and that all customers are well-served. The captain works under the supervision of the Senior Captain or Restaurant Manager and assists in training the FOH team to meet service standards.

CUSTOMER SERVICE

• Welcome guests, escort them to their tables, and present menus
• Address customer complaints, ensuring guest satisfaction
• Ensure high quality customer service by overseeing guest interactions and addressing service related issues

ORDER MANAGEMENT

• Take the order, starting with his suggestions and recommendations to enhance the guest's dining experience
• Consider the guest's preferences, dietary restrictions, and the restaurant's specialties when making suggestions
• Maximize sales and profit by providing excellent value and service and utilizing suggestive and upselling techniques.
• Take customer orders accurately, punch them in the POS and communicate them to the kitchen
• Oversee the timely delivery of food and beverages to the tables.
• Assist with beverage preparation, when required

SERVICE STANDARDS

• Follow the GCS Restaurant Sequence of Service to ensure guests have a memorable dining experience
• Ensure that tables are set up properly before service, including tableware and cleanliness
• Enforce restaurant service standards and ensure compliance with health and safety regulations
• Coordinate with the kitchen and bar teams to ensure smooth service flow
• Serve the food according to the set timing standards and notify the guests of any delay
• Continuously strive to enhance guest satisfaction by carefully analyzing secondary feedback.
• Demonstrate trust, support and respect towards team members in day-to-day work activities.

OPERATIONAL

• Assist with daily opening and closing procedures
• Enforce restaurant policies and standards of service
• Ensure proper handling of special guest requests and VIP services
• Assist in managing FOH supplies, ensuring adequate stock of service items such as cutlery, napkins, and condiments
• Report any shortages or equipment malfunctions to the Senior Captain / Supervisor
• Overseeing the whole section during his shift, ensuring that service activities run smoothly and efficiently & helping others

SAFETY & HYGIENE COMPLIANCE

• Monitor and maintain daily updates of the Due Diligence Book
• Ensure compliance with health and safety regulations.
• Maintain cleanliness and organization in the FOH area.
• Address any safety concerns immediately
• Address all maintenance tasks to restaurant management in a timely manner

PEOPLE MANAGEMENT

• Lead and supervise a team of waitstaff, ensuring efficient service.
• Allocate tables and service sections to the waitstaff.
• Assist in training new team members and mentoring the staff