Reports to: AC/BC General Manager    

Secondary report: Assistant General Manager

MAIN ROLE

The Service Captain ensures that guests have a pleasant and memorable dining experience. The Captain is the primary point of contact for guests throughout their experience. They will introduce the concept of the restaurant, reconfirm all allergies and help guests with food restrictions navigate the menu. The Captain is the liaison between the culinary team and server assistance. They must coordinate with the kitchen and ensure that tables are properly marked in accordance with the menu. During the dining experience the Captain will interact with guests and answer any questions about the menu, wine, or concept. The Captain promptly and respectfully presents checks and graciously thanks the guests for their attendance. 

List of responsibilities:

• Making sure your station is set up perfectly.(Table, chairs, utensils are clean and aligned)
• Prepare all the service tray, and all the equipment according to service
• Ensure high standards of personal presentation and grooming
• Always greet and welcome guests promptly in a warm and friendly manner.
• Establish rapport with guests to build guest loyalty and gather constructive feedback to ensure satisfaction of every individual guest.
• Ensure guests are greeted and served within specified time.
• Knowledge of menu and presentation standards.
• Record transactions in Point of Sales systems at the time of order.
• Responsible for clearing, collecting and returning food and beverage items to the proper area.
• Speak with guests and staff using clear and professional language.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Completes the daily responsibilities that are set for each individual shift.
• Work with fellow staff and manager to ensure that the restaurant achieves its full potential.
• Ensure that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
• Communicate with the kitchen regarding any menu questions, the length of wait and product availability.
• Take an active role in coaching and developing junior staff.
• Always applies service techniques correctly at all times, and serves the menu with enthusiasm.
• Present accurate final bill to guest and process payment.
• Perform shift closing on the Point of Sales terminal and tally cash and credit card settlements.
• Anticipate any unexpected guest need and react promptly and tactfully.
• Communicates effectively to know the daily task assigned.
• Attends training sessions and meetings as and when required.
• Always thank and say farewell to guests conveying anticipation for their next visit.

Qualities required:

• Charming and well spoken.
• Exceptional tableside service.
• Sense of luxury hospitality.
• Warm and welcoming to both the guests, staff and management team.
• Ability to work well with all teams.
• Able to work at a rapid pace while maintaining attention to detail; ability to multitask.
• Ability to delegate appropriately.
• Must have good supervisory skills. 
• Must have good communication and ability to promote sales. 
• Must be skilled in time management.  
• Must have teaching and motivational skills.
• Must have strong Wine and food knowledge.