Team Leader / Captain

Department

Sales and Business Operations

POSITION SUMMARY

A Team Leader or Captain at a restaurant is responsible for overseeing the dining room operations, ensuring excellent customer service, coordinating the waitstaff, and assisting with various managerial tasks. This role requires strong leadership skills, a thorough understanding of restaurant operations, and a commitment to maintaining high standards of service and hospitality.

ROLES & RESPONSIBILITIES:

Leadership and Team Management:

• Supervise and support the waitstaff, including servers, bussers, and host staff.
• Ensure all team members adhere to restaurant policies and procedures.
• Conduct regular team meetings to communicate updates, goals, and feedback.
• Assist in training new employees and provide ongoing coaching to current staff.

Customer Service:

• Greet and interact with customers to ensure a positive dining experience.
• Address customer complaints and concerns promptly and professionally.
• Monitor the dining area to ensure high standards of cleanliness and service.
• Assist with taking orders, serving food and beverages, and processing payments during peak times.

Operational Duties:

• Oversee the opening and closing procedures of the restaurant.
• Coordinate with kitchen staff to ensure timely and accurate food delivery.
• Maintain inventory of front-of-house supplies and place orders as needed.
• Ensure compliance with health and safety regulations.

Sales and Financial Responsibilities:

• Assist in achieving sales targets and maximizing revenue.
• Promote special offers, events, and loyalty programs to customers.
• Handle cash and manage daily financial transactions accurately.
• Prepare and submit daily reports to management.

Problem-Solving:

• Resolve conflicts among staff or customers effectively.
• Identify and implement improvements to enhance service quality and efficiency.
• Address any operational issues that may arise during shifts.

Education:

• HM diploma/ Degree; additional certification in hospitality or restaurant management is a plus.

Experience:

• Minimum 5 years of experience required
• Previous experience in a supervisory role within the hospitality or restaurant industry is preferred.
• Proven track record of providing excellent customer service.

REPORTING RELATIONSHIP

Reports directly to

• Restaurant Manager