Captain

The F&B Captain is responsible for supervising and coordinating the activities of service staff to ensure smooth restaurant operations and exceptional guest service. The role requires maintaining high service standards, managing team performance, and ensuring guest satisfaction at all times.

Key Responsibilities:

Guest Service & Operations:

• Ensure guests receive prompt, professional, and courteous service.
• Greet guests, take feedback, and handle any service-related complaints effectively.
• Supervise the setup of the restaurant before service including table arrangements, cleanliness, and mise-en-place.
• Ensure service is carried out as per company standards and sequence of service.
• Coordinate with kitchen and bar teams for timely food and beverage delivery.
• Monitor guest satisfaction and take proactive steps to resolve issues.

Team Supervision & Training:

• Supervise and guide the team of stewards, servers, and runners during operations.
• Allocate duties and sections to the team for smooth service flow.
• Conduct pre-shift briefings to communicate menu changes, specials, and promotions.
• Train and motivate team members to maintain service excellence.

Sales & Revenue:

• Upsell menu items, promotions, and offers to maximize revenue.
• Ensure accurate billing and cash handling as per company procedures.
• Monitor table turnovers and optimize seating to increase covers.

Hygiene & Compliance:

• Ensure all service areas and equipment are clean and maintained.
• Adhere to safety, hygiene, and sanitation standards as per FSSAI and company policy.
• Monitor grooming and discipline of staff as per brand standards.

Reporting & Coordination:

• Report daily sales, guest feedback, and operational issues to the Restaurant Manager.
• Assist in inventory control and requisition of supplies.
• Coordinate with other departments like kitchen, housekeeping, and maintenance for smooth service.

Qualifications & Experience:

• Bachelor's / Diploma in Hotel Management or equivalent.
• Minimum 24 years of experience in F&B Service, with at least 1 year in a supervisory role.
• Strong knowledge of service standards, menu knowledge, and POS systems.
• Excellent communication, leadership, and interpersonal skills.