FOH Captain
FOH Captain (Front of House Captain) is a leadership position in restaurants, hotels, and catering services that manages the dining room operations and guest experience. They are like the conductors of the dining room orchestra, coordinating servers, hosts, and bartenders to ensure smooth service. This role sits between regular servers and restaurant managers in terms of responsibility. Similar titles might include Service Captain or Dining Room Captain. Think of them as team leaders who make sure customers get great service while helping train and guide other staff members.
Examples in Resumes
Served as FOH Captain managing a team of 10 servers during high-volume service periods
Promoted to Front of House Captain after demonstrating exceptional leadership and service standards
Service Captain responsible for coordinating service for VIP events and large party reservations
Typical job title: "FOH Captains"
Also try searching for:
Where to Find FOH Captains
Professional Networks
Job Boards
Industry Resources
Example Interview Questions
Senior Level Questions
Q: How would you handle a situation where multiple large parties arrive simultaneously during peak hours?
Expected Answer: A strong candidate should explain their approach to team coordination, prioritization, and maintaining service standards under pressure. They should mention staff delegation, communication with the kitchen, and strategies for ensuring all guests receive attention.
Q: Describe how you would train new servers while maintaining service standards during busy service.
Expected Answer: Look for answers that demonstrate leadership ability, training methodology, and practical solutions like shadowing, pre-shift meetings, and progressive responsibility allocation while maintaining overall service quality.
Mid Level Questions
Q: How do you coordinate between the kitchen and serving staff during service?
Expected Answer: Candidate should discuss communication systems, timing management, and problem-solving approaches when dealing with kitchen delays or special requests.
Q: What systems do you use to maintain service standards across different shifts?
Expected Answer: Should mention pre-shift meetings, checklists, service sequences, and methods for maintaining consistency in guest experience across different teams.
Junior Level Questions
Q: What are the key responsibilities of a FOH Captain?
Expected Answer: Should mention team leadership, service coordination, guest satisfaction, training newer staff, and maintaining communication between front and back of house.
Q: How do you handle customer complaints while managing your team?
Expected Answer: Should demonstrate understanding of customer service principles, problem resolution, and ability to maintain team performance while handling issues.
Experience Level Indicators
Junior (1-2 years)
- Basic team leadership
- Service standards knowledge
- Guest interaction skills
- Basic staff training abilities
Mid (2-4 years)
- Advanced service coordination
- Team training and development
- Conflict resolution
- Event service management
Senior (4+ years)
- High-volume service management
- Staff development programs
- VIP guest relations
- Service quality control systems
Red Flags to Watch For
- No experience in high-volume restaurants or formal dining
- Poor communication skills or difficulty giving clear instructions
- Lack of leadership experience or team management
- No knowledge of wine service or fine dining standards
- Unable to handle pressure or multiple priorities
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