Captain

Job Summary:

The Restaurant Captain is responsible for supervising the service team, ensuring guest satisfaction, maintaining service standards, and smooth day-to-day restaurant operations. The role involves coordinating between guests and staff, handling complaints, training team members, and ensuring the highest level of hospitality.

Key Responsibilities:

• Supervise and guide service staff during restaurant operations.
• Ensure smooth guest service by coordinating between guests, kitchen, and service team.
• Greet guests, take orders, and oversee food & beverage service as per standards.
• Handle guest complaints professionally and escalate if required.
• Train, motivate, and monitor service staff to maintain service quality.
• Maintain cleanliness, hygiene, and ambience of the restaurant.
• Check table settings, dining area arrangements, and overall presentation.
• Ensure adherence to SOPs (Standard Operating Procedures) for service.
• Assist in inventory management, requisitions, and control of service equipment.
• Upsell food and beverage items to maximize revenue.
• Report daily operations, guest feedback, and staff performance to the Manager.

Requirements:

• Minimum 2–4 years of experience in Food & Beverage Service, preferably as a Captain or Team Leader.
• Diploma/Degree in Hotel Management or equivalent.
• Excellent communication and interpersonal skills.
• Strong leadership and team-handling ability.
• Knowledge of food & beverage service standards, wine, and menu presentation.
• Guest-oriented with problem-solving skills.
• Flexible to work in shifts, weekends, and holidays.

Key Competencies:

• Leadership & Team Management
• Guest Service Excellence
• Communication Skills
• Attention to Detail
• Problem Solving
• Time Management

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹22,000.00 per month

Work Location: In person