Restaurant Captain

OnTheFly Hospitality; Perrysburg (OH); Presencial; USD 40 000 - 50 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Employee discounts

Opportunity for advancement

Paid time off

Training & development

Resumo da oferta

A local dining establishment in Perrysburg is seeking a skilled Restaurant Server Captain to lead the front-of-house staff. The role focuses on ensuring exceptional service and guest experience while managing team dynamics. Previous supervisory experience in the restaurant industry is essential, alongside strong communication skills and the ability to inspire a team. The position offers opportunities for professional growth and requires a commitment to maintaining high standards of service and compliance.

Qualificações

• Previous experience in a supervisory or managerial role within the restaurant industry.
• Proficient in managing operational aspects of the dining room.
• In-depth knowledge of food and beverage offerings, especially breakfast items.

Responsabilidades

• Ensure a superior guest experience by greeting guests warmly and managing wait lists.
• Lead and manage the front-of-house team, facilitating continuous learning.
• Ensure compliance with all relevant health and safety regulations.

Conhecimentos

Exceptional guest-focused mindset

Excellent communication skills

Team leadership

Flexibility to work various shifts

Descrição da oferta de emprego

Benefits

• Employee discounts
• Opportunity for advancement
• Paid time off
• Training & development

We are seeking a skilled and experienced Restaurant Server Captain to join our team and help lead our front-of-house staff to provide exceptional service to our guests. The Captain will oversee the dining area, ensuring that guests receive prompt and attentive service while maintaining the highest standards of quality and hospitality.

Responsibilities

70% Guest Experience and Operational Management

• Ensure a superior guest experience by greeting guests warmly, managing wait lists efficiently, and overseeing the delivery of food and beverage items in a timely and accurate manner.
• Maintain a safe, clean, and inviting environment throughout the dining area, ensuring all operational aspects run smoothly and adhere to high standards.
• Manage and optimize seating arrangements and ensure that service standards, from table setting to farewells, consistently exceed expectations.
• Act as a vital communication bridge between the kitchen and guests, ensuring that the culinary journey is conveyed authentically and passionately.

15% Team Leadership and Development

• Lead, inspire, and manage the front-of-house team, ensuring a collaborative and supportive working environment.
• Facilitate continuous learning and development opportunities for the team, ensuring they are well‑versed in menu items, service standards, and guest engagement practices.
• Address any team‑related challenges promptly and ensure a harmonious working environment.
• Act as trainer when needed to guide new team members in proper front‑of‑house service.

10% Menu Knowledge and Upselling

• Possess and maintain in-depth knowledge of menu items, preparation methods, and ingredient profiles.
• Engage with guests to share menu insights, offer recommendations, and enhance their dining experience, while also identifying opportunities to increase sales where appropriate.
• Ensure the team is proficient in menu knowledge and capable of confidently and accurately communicating with guests about our offerings.

5% Administrative and Compliance Duties

• Ensure compliance with all relevant regulations, policies, and procedures related to health, safety, and licensing.
• Manage administrative tasks as required, including but not limited to, reporting, scheduling, and providing feedback on operational efficiencies and challenges.
• Thorough knowledge of Point Of Sales functionality to assist and support any operational challenges that may arise.

Requirements

• Previous experience in a supervisory or managerial role within the restaurant industry.
• Exceptional guest‑focused mindset and excellent communication skills.
• Proficient in managing operational aspects of the dining room, ensuring a smooth and efficient service.
• In‑depth knowledge of food and beverage offerings, with a particular emphasis on breakfast items.
• Ability to lead, inspire, and manage a team, fostering a positive and collaborative environment.
• Flexibility to work various shifts, including weekends and holidays, and adaptability to manage through peak and off‑peak dining periods.
• Commitment to adhering to all relevant health and safety regulations and organizational policies.