Captain

Aqua Restaurant Group; New York (NY); On-site; USD 42,000 - 66,000; Full time

Job summary

Aqua Restaurant Group is seeking a restaurant captain to promote guest satisfaction, uphold sanitary work environment, and ensure only high quality products are served. You will establish rapport with guests, gather feedback, and supervise daily team relations to empower problem solving.

You will greet guests, assist with reservations and seating, maintain menu knowledge, and ensure timely service across all shifts while upholding brand standards and SOPs.

Qualifications

• Experience in high-volume guest service environments.
• Strong knowledge of menu and presentation standards.
• Excellent communication and telephone etiquette.

Responsibilities

• Greet and welcome guests in a warm, prompt manner.
• Thank guests and bid farewell, encouraging return visits.
• Assist with table reservations and seating.
• Ensure guests are served within the specified time.
• Maintain knowledge of menu and presentation standards.
• Communicate clearly with guests and staff; handle phone calls professionally.
• Record transactions in POS system.
• Coordinate with kitchen on menu questions, waits, and requests.
• Coach and develop junior staff; daily shift duties.
• Ensure cleanliness and brand standards; close out shifts.
• Conduct monthly inventory checks of operating equipment and supplies.
• Any other duties related to food and beverage service.

Job description

As a restaurant captain you are responsible to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served.
Establishes rapport with guests to build guest loyalty and gather constructive feedback to ensure satisfaction of every individual guest. Also, to handle daily team member relations, and encourage problem solving by team members through proper training and empowerment.

Captain Job Description

• Always greet and welcome guests promptly in a warm and friendly manner.
• Always thank and give fond farewell to guests conveying anticipation for their next visit.
• Assist guest with table reservation.
• Assist guest while seating.
• Ensure guest are serviced within specified time.
• Has a good knowledge of menu and presentation standards.
• Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
• Able to answer any questions regarding menu and assist with menu selections.
• Able to anticipate any unexpected guest need and reacts promptly and tactfully.
• Always applies service techniques correctly at all times and serving Food & Beverage items with enthusiasm.
• Serve food courses and beverages to guests.
• Set tables according to type of event and service standards.
• Record transaction / orders in Point of Sales systems at the time of order.
• Communicate with the kitchen regarding any menu questions, the length of wait and product availability.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Check with guests to ensure satisfaction with each food course and beverages.
• Responsible for clearing, collecting, and returning food and beverage items to proper area.
• Maintain cleanliness of work areas, China, glass, etc. throughout the shift.
• Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
• Present accurate final bill to guest and process payment.
• Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.
• Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
• Ensures that restaurant brand standards and SOP's are consistently implemented.
• Work with fellow staffs and manager to ensure that the restaurant achieves its full potential.
• Completes the daily responsibilities that are set for each individual shift.
• Complete closing duties, including restocking items, turning off lights, etc.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Take an active role in coaching and developing junior staff.
• Any other duties related to food and beverage service assigned by the manager.