RESTAURANT CAPTAIN

Responsibilities:

• Supervising the activities of servers, cooks, hosts, and other crew members.
• Educating crew members on proper food handling procedures and customer service.
• Ensuring that established guidelines on hygiene, quality, and food safety are followed.
• Scheduling work shifts and approving or declining Crew Members' requests for leave and time off.
• Organizing and overseeing the repair and maintenance of restaurant equipment.
• Monitoring restaurant supplies and placing orders for new stock as required.
• Resolving customer complaints and answering questions regarding pricing and menu items.
• Assisting Crew Members in processing payments using the restaurant's Point of Sale system.

Requirements:

• Proven management experience in the hospitality industry.
• Sound knowledge of the foodservice industry.
• The ability to work in a fast-paced environment.
• Strong management skills.
• Excellent organizational and time management skills.
• Effective communication skills.
• Exceptional customer service skills.