| Detail | For this role |
|---|---|
| Department | Restaurants and Food Service |
| Level | Mid level |
| Reports to | Restaurant Supervisor |
| Direct reports | Steward, Waiter |
| Experience | 2 to 5 years in restaurant service |
Captain job description template
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Job title: Captain
Department: Restaurants and Food Service
Reports to: Restaurant Supervisor
Location: [City], [office, branch or site]
About the role
A Captain leads a section of tables in a restaurant. They greet and seat guests, take and coordinate orders, guide the stewards in their section, suggest dishes and drinks, and make sure the section runs smoothly. The role is the guest facing lead on the floor. A good Captain knows the menu well, reads the guest, keeps the section prompt and attentive, upsells naturally, and fixes small problems before the guest has to ask.
Key responsibilities
- Greet, seat and look after guests in the assigned section.
- Take orders accurately and pass them to the kitchen and bar.
- Guide and coordinate the stewards serving the assigned section.
- Suggest dishes, specials and drinks to lift the check.
- Serve courses in order and keep the table attended.
- Check food and drink before it reaches the guest.
- Handle small complaints and requests in the section promptly.
- Present the bill, take payment and thank the guest.
- Keep the section set, clean and ready through the service.
Requirements
- Diploma or certificate in food and beverage service
- Experience as a steward or waiter
- Good spoken communication
- 2 to 5 years in restaurant service
KRAs and KPIs for a Captain
Key result areas for the appraisal form, each with a KPI you can measure every month or quarter.
| Key result area | How to measure it |
|---|---|
| Order accuracy | Orders taken and served correctly with few errors |
| Guest satisfaction | Section guest feedback kept above target |
| Upselling | Average check in the section at or above target |
| Service timing | Courses served on time with no long waits |
| Section readiness | Section set and clean before and through service |
| Complaint handling | Small issues resolved in the section without escalation |
Skills and tools
Tools used day to day: POS and order device, Menu and specials board, Billing system, Service trays, Feedback forms.
Reporting line and career path
Next roles: Restaurant Supervisor, Banquet Captain, Assistant Restaurant Manager
Interview questions for a Captain
- How do you look after a section on a busy night?
- How do you upsell without pushing the guest?
- A guest says the dish is not what they expected. What do you do?
- How do you coordinate stewards so no table is missed?
- How do you handle two tables wanting attention at once?
- What do you check before food goes to the guest?
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What does a Captain do in a restaurant?
A Captain leads a section of tables. They greet and seat guests, take orders, guide the stewards, suggest dishes and drinks, serve courses in order, handle small issues and present the bill. They are the guest facing lead for their section. Their job is a smooth, attentive, well run section.
What is the difference between a Captain and a Steward?
A Steward serves food and drink and clears tables under direction. A Captain leads a section: taking orders, coordinating stewards, advising guests and owning the section experience. The captain is a step up in responsibility, menu knowledge and guest handling from the steward.
How do you become a Captain in a restaurant?
Start as a steward or waiter, learn the menu and service steps well, and show you can handle guests and lead a section. A food and beverage service certificate helps. Employers promote stewards who are accurate, guest friendly, good at upselling and reliable under pressure.