HOW TO BE A

RESTAURANT LEADER
KADEK
What Does A Restaurant
Captain Do?
01 02 03
PROVIDING MANAGING GUEST ORGANISING
EXCELLENT CUSTOMER RESERVATIONS AND SPECIAL EVENTS
SERVICE AND SEATING AND PARTIES
EXPERIENCE

04 05 06
INSPECTING THE COLLECTING MANAGING AND
HYGIENE AND CUSTOMER TRAINING JUNIOR
CLEANLINESS OF FEEDBACK FOR
RESTAURANT SERVER AND
IMPROVEMENT
 01
PROVIDING EXCELLENT CUSTOMER
SERVICE AND EXPERIENCE
• Greeting and welcoming guests when they enter
• Thanking guests and conveying gratitude while they are exiting
• Explaining different menu items and offering recommendations
• Answering any questions about the ingredients of a dish on the menu
• Serving food and beverages to guests, if required
• Presenting the final bill to guests for payment
• Timing different dishes effectively to maximise the dining experience
• Addressing any guests complaints or requests
 02
MANAGING GUEST
RESERVATIONS
AND SEATING

• Managing reservations and seating plans effectively can be crucial for

a restaurant to operate smoothly and ensure customer satisfaction.
Captains usually assist guests with table reservations and seating and
ensure that all tables have adequate furniture and utensils. They also
convey this information to help chefs in the kitchen department and
the serving staff prepare for the day. During operational hours,
captains are generally available at the reception or reservation desk
to receive guests with advance reservations or respond to queries
about waiting time.
 03
ORGANIZING
SPECIAL
EVENTS AND
PARTIES

• Restaurants may host special events such as private parties or

corporate lunches. Captains play an integral role in this
process, as they liaison between the guests and restaurant
staff to ensure that the restaurant meets all requirements
related to food, seating and decor. Depending on the type of
event, the captain may also assist the chef in selecting the
right menu and supervise the staff in setting tables. They
might also conduct rehearsals before the event and train the
 • Besides supervising the
cleanliness of the entire
premises, captains
usually ensure that the
table, tableware,
drinkware, linen, cutlery
04
INSPECTING THE and table cloths are
HYGIENE AND
CLEANLINESS OF clean and hygienic.
RESTAURANT They are also typically
responsible for
following all safety and
hygiene regulations to
ensure compliance with
laws. When they are
• As captains interact with
guests during their 05
COLLECTING
dining experience, they CUSTOMER
FEEDBACK FOR
are responsible for IMPROVEMENT
collecting customer
feedback and reviews
about the food and
service. They generally
check with guests about
their overall experience
and specific feedback
about each food product
or beverage. Captains
 • Depending on the number
of staff in the restaurant,
captains may also manage
and train junior servers and
other staff members. They
typically acquaint new staff
members with the
restaurant's protocols and
culture and may conduct
short onboarding training
06
MANAGING AND sessions. In large
TRAINING restaurants with several
JUNIOR SERVER
AND captains, these
professionals usually lead a
team of front waiters, back
Essential Skills of a Restaurant
Captain
01 02 03
Communicati Customer Knowledge of
Service Food and
on
Beverages
04 05 06
Collaboration Memory and Physical
and Attention to Stamina
Coordination Detail
07 08
Problem- Multitasking
Solving
 01
COMMUNICATION

• Communication can be important for professionals in the

restaurant industry to interact with guests, coordinate with
colleagues and offer excellent customer service. For restaurant
service captains, communication can also help write reports,
obtain guest feedback and manage servers. Besides helping
understand and express thoughts better, strong communication
skills can also help captains maintain a courteous demeanour to
 02
CUSTOMER SERVICE

• Customer service skills are crucial in the food and beverage

industry as these professionals regularly interact with guests and
customers. Being polite, having a pleasing personality and
providing customers with a pleasant experience are some
• Strong knowledge of different
03
cuisines, food, ingredients and KNOWLEDGE OF FOOD
beverages can be essential for AND BEVERAGES
restaurant service captains.
This can help them answer
queries about items on the
menu and share information
about different dishes. This
knowledge can also be
beneficial in helping customise
their orders as per allergies
and special dietary
requirements. Similarly, being
culturally aware can help
 04
COLLABORATION AND
COORDINATION

Captains require strong collaboration and coordination skills as

they interact with guests, chefs, servers and other staff regularly.
These abilities can help convey relevant information timely and
ensure guests have a comfortable dining experience. These skills
can also help them develop strong professional relationships with
colleagues and create a positive workplace culture for their team
 05
MEMORY AND ATTENTION TO DETAIL

Strong memory skills can enable captains to memorise menu

items and their history, ingredients and cultural significance.
These skills can also help them remember individual guests, their
preferences and feedback. Being attentive can also help these
professionals implement high standards of hygiene and
cleanliness. Similarly, attention to detail can make it easier to
Physical stamina can be 05
PHYSICAL STAMINA

an essential requirement
for a restaurant service
captain because this job
entails several physically
demanding tasks, such as
lifting furniture. Captains
also usually stand
throughout the workday
as they coordinate
between different
departments. Besides,
professionals in the food
and beverage industry
 06
PROBLEM-SOLVING

Running restaurant operations can be challenging with several unforeseen

challenges, like an unexpectedly high number of guests, many customisation
requests or failure of reservation or billing systems. A captain's tasks can
have complex problems that might require timely and effective solutions. For
example, there can be an altercation between different guests or staff
 06
MULTITASKING

Restaurant service captains are usually responsible for many critical tasks
that significantly influence how smoothly the restaurant operates. On a
typical workday, they may supervise team members, make reservations, hold
meetings with chefs, organise special events, conduct inspections, perform
opening and closing duties and train new staff. To accomplish all these duties