Job
Description
The role of a Captain in a restaurant is crucial for ensuring smooth operations and excellent customer service. Below are the key roles and responsibilities of a Captain: ### 1. **Guest Interaction and Service:** - Greet guests warmly upon arrival and escort them to their tables. - Assist in taking orders and ensure the correct delivery of food and beverages. - Address guest needs, special requests, or complaints in a professional and timely manner. - Recommend menu items, including upselling beverages or desserts, and ensure guests have a pleasant dining experience. ### 2. **Supervision of Staff:** - Oversee the service team (waiters, stewards, busboys) to ensure they are providing high-quality service. - Assign sections and tasks to the service staff and monitor their performance throughout the shift. - Train new staff members on service standards, protocols, and best practices. ### 3. **Table Management:** - Ensure that tables are set up correctly with the proper tableware, cutlery, and glassware. - Manage seating arrangements during busy hours, ensuring efficient table turnover without compromising guest experience. - Monitor the cleanliness and presentation of the dining area. ### 4. **Order Coordination:** - Communicate guest orders to the kitchen and bar staff, ensuring accuracy and timely service. - Ensure that food and beverages are served at the appropriate temperature and in the correct sequence. - Monitor the pace of meal delivery to ensure smooth service. ### 5. **Problem Solving and Guest Satisfaction:** - Handle guest complaints or special requests efficiently, ensuring guests leave satisfied. - Work closely with the manager or supervisor to resolve larger issues when necessary. - Be attentive to guest feedback and relay it to the appropriate team members. ### 6. **Billing and Cash Handling:** - Present the bill to guests, handle cash or credit card transactions, and ensure proper billing procedures. - Verify the accuracy of the bill before presenting it to the guest and handle any billing inquiries or disputes. ### 7. **Inventory and Supplies Management:** - Monitor and maintain the availability of dining essentials such as cutlery, crockery, napkins, and condiments. - Inform management of any stock shortages and coordinate with the kitchen for any out-of-stock items. ### 8. **Compliance with Health and Safety Standards:** - Ensure that the restaurant complies with hygiene and safety regulations. - Monitor the service team to ensure personal hygiene and cleanliness standards are met. ### 9. **Team Coordination:** - Act as a link between the service team, kitchen staff, and management to ensure effective communication. - Participate in pre-shift briefings and post-shift reviews to share feedback and improve service quality. ### 10. **Training and Development:** - Continuously train and mentor the service staff to maintain service excellence. - Keep updated with any changes in the menu, new service techniques, or special promotions and ensure the team is informed. The Captain plays a leadership role on the service floor, ensuring a seamless guest experience and smooth coordination between various departments. Interested Candidates can also share your CVs 81301 55592 Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Schedule: Rotational shift Experience: total work: 2 years (Preferred) Work Location: In person
