Captain-F&B Service

• Staff supervision: Lead and motivate the service team, conduct training and orientation for new staff, and ensure team members are performing their duties effectively.
• Guest relations: Ensure guest satisfaction by attending to their needs, handling complaints, managing reservations, and ensuring a positive dining experience.
• Operational management: Oversee daily operations, including staff scheduling, table settings, and inventory control. This includes ensuring equipment and furniture are in good condition and that stations are properly prepared for service.
• Service coordination: Act as a liaison between the service staff and the kitchen to ensure timely and accurate order delivery and to communicate any special requests, allergies, or dietary needs.
• Quality control: Maintain the cleanliness and organization of the dining area and service equipment. They also ensure that hotel or restaurant standards and standard operating procedures (SOPs) are consistently followed.
• Financial responsibilities: May assist in sales through upselling, and is often responsible for processing payments and reconciling the day's transactions at the point-of-sale (POS) terminal.

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

• Food provided
• Paid time off
• Provident Fund

Language:

• English (Preferred)

Work Location: In person