Duties and responsibilities of The senior captain/maître d’hôtel and The Captain/Head Waiter/Chef de Rang.

The senior captain/maître d’hôtel

Job description

Organize, supervise, and train all service personnel in the restaurant with a view to providing quick and personalized food and beverage service to guests.

Duties and responsibilities of the senior captain:

• Preparing duty rota and fixing up a day off for all his subordinates.
• Inspecting the mise en place and mise en scene carried out by the staff
• Briefing staff on service procedure and giving feedback on service of previous meals and appreciating service staff, as and when necessary
• Inspecting personal grooming of staff
• Assisting the restaurant manager in his duties.
• Allotting stations to waiters rotating staff between stations, so as to give chance to all waiters to serve
• all tables of the restaurant and to ensure even distribution of workload
• Guiding customers to their reserved table and assisting in seating.
• Taking charge of the restaurant in the absence of the restaurant manager.
• Maintaining restaurant logbook.
• Ensuring the cleanliness of restaurants and service equipment.
• Maintaining restaurant stock.
• Reporting to the maintenance department about faulty equipment that needs immediate attention.
• Reporting to the restaurant manager.
• Coordinating with housekeeping, front office, kitchen, store, maintenance, and accounts.
• Taking reservations, making an entry in reservations dairy, and keeping this in a correct and proper state of order.

Skills and competencies of the senior captain

• Thorough knowledge of food and beverage service.
• Adequate knowledge of food preparation and presentation especially of items on the menu.
• Knowledge of wines and flame preparation.
• Socially confident.
• Proficiency in the English language, Knowledge of a foreign is preferable
• Supervisory skills.

The Captain/Head Waiter/Chef de Rang

Job description

To organize and supervise an assigned restaurant station with a view to providing fast and efficient food and beverage service.

Duties and responsibilities of the captain

• Ensuring smooth operations of a section of the restaurant comprising up to four stations.
• Making sure he has adequate staff to carry out work during operations.
• Checking grooming of the staff working in his section.
• Briefing staff on service procedures.
• Seeing that the area is clean and tidy.
• Inspecting the tables to see if they correctly laid.
• Checking if the sections have adequate table linen or placemats and disposables.
• Checking the sideboard if they are equipped with adequate stock required during service.
• Receiving guests from the head waiter and assisting them to the seat.
• Presenting menu to the guests, explaining the menu, suggesting dishes and wine, and taking orders.
• Handing over the order to the station waiter concerned.
• Supervising his section during service and dealing with any incidents or complaints.

Skills and competencies of the captain

• Thorough knowledge of food and beverage service.
• Knowledge of wines and spirits and their service.
• Adequate knowledge of food preparation and presentation, especially of items on the menu.
• Socially confident.
• Proficiency in English
• Supervisory skills.
• Trained trainer