Captain

Team Leadership:

Lead and motivate the front-of-house team, including servers, hosts, and bussers, by setting a positive example and fostering a culture of teamwork and excellence.

Provide training, coaching, and feedback to team members to enhance their skills and performance.

Guest Satisfaction:

Ensure that guests receive outstanding service from the moment they arrive until they leave, maintaining a warm and welcoming atmosphere throughout their dining experience.

Address any guest concerns or complaints promptly and professionally, striving to resolve issues to the guest's satisfaction.

Service Coordination:

Coordinate front-of-house operations during service hours, including seating assignments, table management, and pacing of service to ensure smooth and efficient operations.

Communicate effectively with kitchen staff to ensure accurate and timely delivery of food orders.

Quality Control:

Monitor service quality and consistency, conducting regular checks on table setups, cleanliness, and presentation to uphold the restaurant's standards.

Identify opportunities for improvement and implement corrective actions as needed.

Sales and Upselling:

Promote menu items, specials, and promotions to guests, utilizing product knowledge to make recommendations and upsell additional items to enhance the guest experience and increase revenue.

Training and Development:

Assist in the training and onboarding of new front-of-house staff, ensuring they understand the restaurant's service standards, procedures, and expectations.

Conduct ongoing training sessions and workshops to develop team members' skills and product knowledge.

Inventory and Stock Management:

Monitor inventory levels of front-of-house supplies, such as linens, tableware, and beverages, and communicate any needs to management for replenishment.

Ensure proper handling and storage of inventory to minimize waste and maximize efficiency.

Compliance and Safety:

Ensure compliance with all health and safety regulations, sanitation guidelines, and alcohol service laws to maintain a safe and legal operating environment.

Conduct regular inspections of the dining area to identify and address any safety hazards or cleanliness issues.