Guest Reception and Seating: Welcoming guests as they arrive at the restaurant, assisting with seating arrangements, and escorting them to their tables. Restaurant Captains ensure that guests feel welcomed and comfortable from the moment they enter the establishment. Reservation Management: Managing restaurant reservations, including taking reservations over the phone, via email, or through online booking platforms. Restaurant Captains coordinate reservations with the host/hostess and ensure that tables are allocated efficiently to maximize seating capacity. Staff Coordination and Deployment: Assigning sections and duties to waitstaff, busboys, and other front-of-house personnel based on guest traffic and operational needs. Restaurant Captains coordinate with the restaurant manager or host/hostess to ensure adequate staffing levels during peak hours. Service Standards Enforcement: Ensuring that all front-of-house staff adhere to service standards, including greeting guests promptly, presenting menus professionally, and providing attentive service throughout the meal. Restaurant Captains monitor service quality and intervene as needed to address any issues or concerns. Order Taking and Upselling: Taking food and beverage orders from guests, providing recommendations, and upselling additional items to enhance the dining experience. Restaurant Captains have a thorough knowledge of the menu and are able to answer questions and make suggestions to guests. Food and Beverage Coordination: Coordinating with the kitchen and bar staff to ensure timely preparation and delivery of food and drinks to guests' tables. Restaurant Captains communicate special requests or dietary restrictions to the kitchen and verify the accuracy of orders before serving them to guests. Problem Resolution and Guest Satisfaction: Handling guest complaints, resolving issues, and ensuring that guests leave the restaurant satisfied. Restaurant Captains address any concerns raised by guests promptly and professionally, offering solutions or compensation as appropriate. Table Maintenance and Cleanliness: Monitoring the cleanliness and presentation of tables, chairs, and dining areas throughout the service period. Restaurant Captains ensure that tables are cleared and reset promptly after guests depart and that the dining area remains clean and organized at all times. Special Events and Functions: Coordinating with the restaurant manager or event planner to organize special events, private parties, and functions. Restaurant Captains ensure that all details are attended to, including seating arrangements, menu selection, and service logistics. Training and Development: Providing training and guidance to front-of-house staff to ensure that they are knowledgeable, skilled, and customer-focused. Restaurant Captains conduct pre-shift meetings, provide ongoing coaching, and lead by example to instill a culture of excellence in service delivery. Cash Handling and Settlement: Overseeing cash handling procedures, including processing payments, issuing receipts, and reconciling cash drawers at the end of each shift. Restaurant Captains ensure accuracy in transactions and compliance with accounting protocols. Communication and Coordination: Maintaining open communication channels with kitchen staff, bar staff, management, and other departments to ensure smooth operations and exceptional service delivery. Restaurant Captains coordinate with all stakeholders to address issues, implement changes, and maintain high standards of service.