Master/Captain

Overview

A Captain is a senior waitstaff member responsible for overseeing the dining room and ensuring smooth operations during service. They lead and supervise a team of waiters, manage guest seating, take orders, and ensure excellent customer service. Captains also resolve customer complaints, coordinate between kitchen and staff, and ensure high service standards.

• Lead and supervise a team of waiters; manage guest seating and take orders to ensure excellent customer service.
• Coordinate between kitchen and service staff to maintain smooth operations during service.
• Resolve customer complaints and maintain high service standards.

• Education: High school diploma or equivalent; formal hospitality training may be preferred.
• Experience: Several years of experience in the food service industry, with leadership or supervisory experience in a similar role.
• Skills: Strong leadership, communication, and organizational skills; ability to manage staff and handle customer inquiries.
• Physical Requirements: Ability to stand for long periods, carry trays, and move efficiently in a busy environment.
• Attributes: Professional demeanor, customer-focused, problem-solving ability, and attention to detail.
• Knowledge: In-depth knowledge of the restaurant menu, service protocols, and food safety standards.
• Appearance: Well-groomed and able to maintain a professional appearance.
• Background Check: A clean background check may be required depending on the restaurant.