Captain Waiter – Job Description
Job Title: Captain Waiter (Senior Waiter / Section Captain)
Job Summary
The Captain Waiter is responsible for leading a section of the dining area and ensuring excellent guest service. The role involves supervising waiters, taking orders, coordinating with the kitchen, and ensuring smooth and efficient service delivery while maintaining high hospitality standards.
Key Responsibilities
- Supervise and coordinate service within an assigned dining section.
- Greet guests, present menus, take orders, and ensure accurate service delivery.
- Ensure timely and efficient coordination between kitchen, bar, and service staff.
- Monitor table setup, cleanliness, and overall presentation of the section.
- Assist in handling guest complaints, requests, and special requirements professionally.
- Train, guide, and support junior waiters and runners.
- Ensure order accuracy, proper billing, and POS system usage.
- Upsell menu items and promote special offers to increase revenue.
- Maintain knowledge of menu items, ingredients, and daily specials.
- Ensure compliance with hygiene, safety, and service standards.
- Assist in managing peak-hour service and maintaining table turnover efficiency.
- Support opening and closing duties of the restaurant section.
Required Skills
- Strong customer service and hospitality skills.
- Leadership and team supervision abilities.
- Excellent communication and interpersonal skills.
- Good knowledge of food and beverage service procedures.
- Ability to work in a fast-paced environment under pressure.
- Basic cash handling and POS system knowledge.
- Problem-solving and conflict-resolution skills.
- Attention to detail and organizational skills.
Qualifications
- Diploma or certification in Hotel Management or Hospitality (preferred).
- 2–5 years of experience in restaurant service or F&B operations.
- Prior experience as waiter or senior waiter is required.
Resume-Friendly Experience Description
Managed a designated dining section as Captain Waiter, ensuring high-quality guest service, accurate order taking, and efficient coordination with kitchen and bar teams. Supervised junior staff, handled guest requests and complaints, maintained service standards, and contributed to revenue growth through upselling and effective service delivery.
Key Performance Indicators (KPIs)
- Guest satisfaction scores.
- Order accuracy and service speed.
- Table turnover efficiency.
- Upselling and revenue contribution.
- Staff coordination and performance.
- Compliance with service and hygiene standards.
