Restaurant Captain

Restaurant Server / Front-of-House Team Member

The Restaurant Server is the primary point of contact for guests, responsible for delivering fast, friendly, and exceptional hospitality. This role involves guiding guests through the menu, accurately taking food and beverage orders, delivering items promptly, and ensuring the dining room remains immaculate. The ideal candidate blends outstanding communication skills with multitasking abilities to maximize guest satisfaction and restaurant revenue.

Key Responsibilities

1. Guest Hospitality & Table Service

• Welcoming Guests: Greet guests warmly upon arrival, introduce yourself, present menus, and share daily specials.
• Menu Consultation: Answer questions regarding ingredients, cooking techniques, portion sizes, and potential food allergens.
• Order Management: Take accurate food and beverage orders using the restaurant’s Point of Sale (POS) system and communicate modifications directly to the kitchen staff.
• Upselling: Suggest appetizers, premium beverages, wine pairings, and desserts to enhance the guest experience and increase average check sizes.

2. Food & Beverage Delivery

• Quality Assurance: Check plates and drinks before serving to ensure correct preparation, correct temperature, and clean presentation.
• Prompt Service: Deliver food, cocktails, and non-alcoholic beverages to tables efficiently and in the correct sequence.
• Table Maintenance: Perform routine table check-ins to ensure guests are satisfied, refill drinks, and clear dirty dishes, empty glasses, and used silverware between courses.

3. Payment Processing & Financials

• Billing Accuracy: Review guest checks for accuracy, apply any valid discounts or promotional codes, and present the final bill to the table.
• Transactions: Process cash, credit/debit cards, and mobile payments securely and accurately.
• Cash Handling: Maintain a personal cash drawer, calculate correct change, and complete an accurate cash drop or checkout at the end of each shift.

4. Restaurant Operations & Sanitation

• Side Work: Perform assigned opening, mid-shift, and closing duties, which include polishing glassware, rolling silverware, restocking service stations, and cleaning trays.
• Station Cleanliness: Wipe down and sanitize tables, chairs, and booths immediately after guests depart to ensure quick table turnover.
• Safety Protocols: Adhere to all local food handling, safety, sanitation, and alcohol-service laws (e.g., verifying guest identification for legal drinking age).

Qualifications & Requirements

• Experience: 1–2 years of serving experience in a fast-paced or fine-dining restaurant is preferred, but entry-level candidates with strong hospitality skills will be considered.
• Skills & Competencies:
• Active Listening: Ability to remember complex orders, guest preferences, and specific dietary requests.
• Speed & Stamina: Ability to stand, walk, and carry heavy trays (up to 10–15 kg) continuously for an 8-hour shift.
• Multitasking: Excellent time-management skills to balance multiple tables simultaneously during busy rush hours.
• Teamwork: A cooperative attitude to collaborate smoothly with kitchen staff, hosts, busser teams, and bartenders.