Station Captain – Job Description
Job Title: Station Captain (Food & Beverage Service)
Job Summary
The Station Captain is responsible for managing a designated restaurant section (station), ensuring efficient service delivery and exceptional guest experiences. The role involves supervising service staff within the assigned area, coordinating with the kitchen and bar, and maintaining high standards of hospitality, cleanliness, and operational efficiency.
Key Responsibilities
- Oversee and manage all service activities within the assigned station or dining section.
- Welcome guests and ensure they receive prompt, courteous, and professional service.
- Take food and beverage orders accurately and ensure timely delivery.
- Coordinate with kitchen and bar teams to ensure smooth order execution.
- Monitor guest satisfaction and promptly address concerns or special requests.
- Supervise and support waiters, runners, and other service staff assigned to the station.
- Ensure proper table setup, cleanliness, and adherence to service standards.
- Upsell menu items and promote special offers to enhance guest experience and revenue.
- Verify bills, process payments, and ensure accurate transaction handling.
- Maintain knowledge of menu items, ingredients, and beverage offerings.
- Ensure compliance with food safety, hygiene, and company policies.
- Assist management in training new team members and improving service quality.
Required Skills
- Strong customer service and hospitality skills.
- Excellent communication and interpersonal abilities.
- Leadership and team coordination skills.
- Good knowledge of food and beverage service procedures.
- Ability to work efficiently in a fast-paced environment.
- Problem-solving and conflict-resolution skills.
- Basic cash handling and POS system knowledge.
- Attention to detail and organizational skills.
Qualifications
- Diploma or certification in Hospitality, Hotel Management, or Food & Beverage Service (preferred).
- 2–5 years of experience in restaurant or hotel food service operations.
- Previous experience as a waiter, senior waiter, or team leader is often preferred.
Resume-Friendly Experience Description
Managed a designated dining station, ensuring exceptional guest service and smooth coordination between service, kitchen, and bar teams. Supervised service staff, handled guest requests and complaints, monitored food and beverage delivery, maintained service standards, and contributed to increased customer satisfaction and revenue through effective upselling and team leadership.
Key Performance Indicators (KPIs)
- Guest satisfaction ratings.
- Service speed and order accuracy.
- Sales and upselling performance.
- Table turnover efficiency.
- Team productivity and service quality.
- Compliance with hygiene and operational standards.
