Captain

Waiter
History
Years passed, the food industry are
continually growing so staffs demand are on its
peak. Different positions are also developing. One of
it is captain waiter/station head waiter/captain,
which is in-charge in handling waiter/waitress at a
given station.
Three Common Term for captain waiter
• French - maître d’hôtel de carre
• British - station head waiter
• American - captain
Job Description
•Serving
•Staff Management
•Liason

Basic Function
Oversees the set-up and delivery
of the service in their area.
 Department that Captain
Waiter Works
A captain waiter is an employee in an
F&B department. He/she works along with
foodservice. His/her duties are about
managing subordinated and giving quality
service to the customers. Making sure that the
foods and drinks are on the right state and price
before presenting to the guests.
Standard Uniform
Captain waiter’s uniform is polo
(long/short sleeves), tie, black pants and
black shoes. But it may differ from
restaurant to restaurant, whatever it is
uniform should be clean and fit well
from head to toe. Moreover, the person
itself must also be well groomed, doesn’t
have jewelries even small ones, clean
nails and have front-facing habit.
 Captain Waiter’s Kit
• Waiter’s cloth - Handy tool and carried over the left wrist.
• Cork screw - Known as wine key, mostly comes with a folded body
• Flashlight - A battery-operated portable light.
• Pen and notepad - Enables you to write information, special orders,
directions, and changes.
• Matchbox/ lighter – handy things that produces small flame.
• KOT/BOT pad - Consist of reference number, table number, cover, time
date, quantity and item.
• Table crumber - A stick metal tool or a rectangular metal shape,
designed to wipe away crumbs
• Cellphone - A portable usually cordless telephone for use in a cellular
system
• Nameplate - Comes with the establishment's logo and is usually in brass
and sometimes in plastic
Specific Duties
 Daily reporting time before 30 minutes of real duty time (opening time).
 Train and supervise restaurant servers to give high standards of service in terms of
time, quality and personalization.
 Overall responsibility for a team of staff serving a set number of tables from one
sideboard.
 Supervises the mise-en-place of the assigned station to ensure a smooth service during
operation.
 Inspect table layouts in the station ensuring that they meet the standards set.
 Check and ensure the serviceability of equipment and furniture.
 Control the inventory of cutlery and service equipment allotted to the station.
 Assign duties ensuring equity of work.
 Ensure that staff meets hygiene and discipline standards
Organizational Chart
of the Company
 Food service that the Captain
Waiter Belongs
Captain waiter is a server in a restaurant.
Specifically in full service, casual dining, banquet and
other high end food service establishment. For somehow,
not all food establishment require to have this position for
some reasons.
He/she is responsible for giving service to the
customers and acting as a leader at a given station. So
he/she falls under managerial staff, where he/she will
supervise waiters/waitress under his/her station.
Making sure that their service are on quality and each
server are doing their duties appropriately.
Summary
• Captain waiter ensures the smooth running of operation.
• Responsible for a specific station. This station is
composed of set of tables where he/she will handle
together with the assigned waiters and waitresses.
• Same job description and tools to the waiter.
• Uses necktie instead of a bow.
• a leader in a given station that employees under specific
station must obey and be guided by him/her.
• Though the meaning of this role is a bit complicated but the
impact of his/her presence will help the flow and quality of the
service offered by the business.