Position Summary
The Floor Captain leads the front-of-house during service, ensuring smooth pacing, consistent hospitality, and seamless communication between FOH, BOH, and management. This role combines service excellence with operational awareness — managing the floor, supporting servers and hosts, and resolving guest issues with professionalism and warmth.
Key Responsibilities
- Act as floor lead during service, managing guest flow, pacing, and table turns.
- Support FOH staff to ensure all guests are greeted, seated, and served efficiently.
- Monitor dining room sections for cleanliness, table readiness, and pacing.
- Anticipate and resolve guest concerns before they escalate; handle comps or service recovery with discretion.
- Coordinate with expo and BOH to ensure ticket flow and service timing remain balanced.
- Oversee side work, table setups, and closing duties for FOH team.
- Conduct pre-shift meetings, communicate menu changes, 86s, and special notes to team.
- Train new FOH staff on service standards, menu knowledge, and guest engagement.
- Track and report service issues, guest feedback, and operational notes to management.
- Lead by example with consistent professionalism, tone, and presence on the floor.
Skills & Qualifications
- 1–2 years of leadership or senior server experience in a full-service restaurant.
- Deep knowledge of Liu’s Café menu, ingredients, and service flow.
- Excellent communication and conflict-resolution skills.
- Strong situational awareness and ability to multitask under pressure.
- Food Handler’s Certification required; Responsible Beverage Service (RBS) certification preferred.
- Warm, guest-first demeanor with ability to coach peers constructively.
Performance Metrics
- Guest satisfaction and feedback (in-person or digital).
- Service pacing and table-turn efficiency.
- Team compliance with service and cleanliness standards.
- Accuracy of communication between FOH and BOH.
- Leadership presence and reliability during service.
2025
