Server Captain

Description

Position Summary: Coordinate and supervise dining room service, ensuring quality customer service, organizing stations, and supporting the Floor Manager to achieve operational efficiency and guest satisfaction. Key Highlights: 1. Operational leadership in high-pressure environments 2. Excellent communication and customer service skills 3. Ability to teach and correct service and sales techniques **Profile: Server Captain** **Position Objective** Coordinate and supervise dining room service during assigned shifts, ensuring quality guest service, organizing station setup, and supporting the Floor Manager in daily operations to achieve efficiency, guest satisfaction, and adherence to standards. **Main Responsibilities** Coordinate the waitstaff and bussers during the shift (table assignments, station supervision). Receive and deliver instructions to staff before service; verify table presentation. Supervise guest service: greeting, order taking, follow-up, and incident resolution. Monitor service timing and coordinate with the kitchen for optimal order flow. Conduct floor rounds to verify service quality, cleanliness, and guest satisfaction. Support operational training of waitstaff (table service, handling objections). Review and close checks as required; assist with cash counts and cash handling per procedure. Report performance, absences, and staffing or supply needs to the Floor Manager or Manager. Ensure compliance with hygiene, safety, and conduct standards in the dining room. Supervise proper station setup and breakdown at the start and end of each shift. **Competencies and Skills** Operational leadership and ability to coordinate teams in high-pressure environments. Excellent communication and customer service skills. Organization, rapid planning, and real-time decision-making. Ability to teach and correct service and sales techniques. Strong objection-handling and conflict-resolution skills with guests and staff. Basic numerical aptitude and system proficiency. **Requirements and Education** Education: High school diploma or technical studies in hospitality/culinary arts (preferred). Experience: 2–3 years as a server in restaurants of similar caliber; minimum 1 year in a supervisory or leadership role. Knowledge: Service techniques, hygiene protocols, basic beverage handling, and food menu knowledge. Languages: Basic/intermediate English according to guest profile (preferred). **Behavioral Profile and Values** Proactive, responsible, and service-oriented. Patience, empathy, and positive attitude. Integrity, punctuality, and respect for rules and hierarchy. Ability to remain calm and lead by example under pressure. Availability for rotating shifts, weekends, and holidays. Physical capacity to stand and move continuously. Salary: $1\.00 \- $2\.00 per month Workplace: On-site employment