RESTAURANT CAPTAIN
- Training restaurant new staff.
- Managing restaurant staff's work schedules.
- Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
- Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
- Checking in on dining customers to enquire about food quality and service.
- Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
- Do sales settlement and inventory report for the day.
- Reviewing customer surveys to develop and implement ways to improve customer service.
- Resolving customer complaints in a professional manner.