Captain (restaurant)

• Guest Experience: Greet guests, manage reservations, escort them to tables, take orders, ensure prompt and courteous service, and handle complaints and concerns to ensure overall guest satisfaction.
• Staff Leadership: Supervise, train, and motivate front-of-house staff (servers, bussers, hosts) to maintain service standards and foster a positive team environment.
• Operational Management: Oversee daily operations in the dining room, coordinate with the kitchen for smooth food service, manage table assignments, and ensure proper table settings.
• Quality Control: Maintain high standards of cleanliness and presentation in the dining area and enforce adherence to health and safety regulations.
• Sales and Upselling: Possess thorough knowledge of the menu and beverage offerings to make recommendations and promote menu items to guests, thereby increasing revenue.
• Problem Solving: Address and resolve any issues that arise during service, demonstrating excellent problem-solving skills.
• Reporting: Prepare and submit reports on dining room activities, guest feedback, and staff performance to management.

Job Types: Full-time, Permanent

Pay: ₹26,000.00 - ₹27,000.00 per month

Work Location: In person