Captain

Position Overview:

The Restaurant Captain plays a critical role in delivering an exceptional dining experience at our five-star resort. As a leader on the floor, the Captain is responsible for supervising service staff, ensuring impeccable service standards, coordinating guest needs, and maintaining smooth operations in the restaurant. This role demands a blend of leadership, customer service excellence, and deep knowledge of food and beverage service.

Key Responsibilities:

Guest Experience & Service:

• Greet guests warmly and ensure a memorable dining experience from arrival to departure.
• Ensure all guests receive prompt, courteous, and professional service.
• Handle guest inquiries, complaints, and feedback gracefully and effectively.
• Provide personalized service by anticipating and fulfilling guest preferences.

Team Supervision & Coordination:

• Lead and supervise waiters’ staff, bartenders during service hours.
• Assign and monitor station responsibilities to ensure efficient coverage.
• Train and mentor service staff on five-star service standards and resort protocols.
• Conduct pre-shift briefings to communicate special menus, promotions, and guest preferences.

Operations & Efficiency:

• Oversee table settings, cleanliness, and readiness of the dining area.
• Ensure compliance with hygiene, sanitation, and safety regulations.
• Coordinate with the kitchen for smooth service flow and accurate order execution.
• Monitor inventory and assist with requisition of supplies as needed.

Administrative Duties:

• Assist the Restaurant Manager with scheduling, timekeeping, and performance evaluations.
• Handle billing processes accurately and close checks with proper documentation.
• Report maintenance or equipment issues promptly.

Qualifications & Skills:

• Education: Diploma/Degree in Hospitality Management or related field preferred.
• Experience: Minimum 3 years in a supervisory role in fine dining or luxury hospitality.
• Skills Required:
• Strong communication and interpersonal skills
• Fluent in English; knowledge of additional languages is a plus
• Sound knowledge of food and wine pairing, international cuisine, and fine dining etiquette
• Ability to handle high-pressure environments and multitask effectively
• Leadership qualities with a customer-first mindset

Working Conditions:

• Flexibility to work on weekends, holidays, and split shifts.
• Physically fit to stand and walk for long periods.
• Adheres to resort grooming standards and dress code at all times.

Key Performance Indicators (KPIs):

• Guest satisfaction scores and feedback
• Table turnover rate and service speed
• Staff performance and morale
• Compliance with service and hygiene standards

Job Type: Full-time

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

Benefits:

• Flexible schedule
• Food provided
• Leave encashment
• Paid sick time
• Paid time off

Ability to commute/relocate:

• Wayanad, Kerala: Reliably commute or planning to relocate before starting work (Preferred)

Education:

• Diploma (Preferred)

Experience:

• Restaurant: 3 years (Preferred)

Language:

• English, Malayalam, Hindi (Preferred)

Work Location: In person