RESTAURANT CAPTAIN

Responsibilities: Supervising the activities of servers, cooks, hosts, and other crew members. Educating crew members on proper food handling procedures and customer service. Ensuring that established guidelines on hygiene, quality, and food safety are followed. Scheduling work shifts and approving or declining Crew Members' requests for leave and time off. Organizing and overseeing the repair and maintenance of restaurant equipment. Monitoring restaurant supplies and placing orders for new stock as required. Resolving customer complaints and answering questions regarding pricing and menu items. Assisting Crew Members in processing payments using the restaurant's Point of Sale system. Requirements: Proven management experience in the hospitality industry. Sound knowledge of the foodservice industry. The ability to work in a fast-paced environment. Strong management skills. Excellent organizational and time management skills. Effective communication skills. Exceptional customer service skills.