Job Title: Captain / Floor Supervisor Department: Food & Beverage (Service) Reports To: Restaurant Manager / F&B Manager Experience Required: Minimum 2–3 years in a similar role, preferably in a vegetarian restaurant. Job Summary: The Floor Supervisor (Captain) is responsible for ensuring seamless day-to-day operations of the restaurant floor, maintaining excellent customer service, coordinating between the kitchen and service staff, and ensuring high standards of hygiene and hospitality. Candidates with prior experience in vegetarian restaurants and knowledge of Indian vegetarian cuisines will be preferred. Key Responsibilities: Guest Experience: Greet guests warmly and ensure they are comfortably seated. Take orders accurately and suggest menu items based on guest preferences. Ensure prompt service and handle guest feedback or complaints professionally. Build rapport with regular customers and encourage repeat business. Team Management: Supervise and coordinate service staff (waiters, runners, bussers). Assign tables and sections to servers and monitor their performance. Provide on-the-job training for new or junior staff. Conduct daily briefings to communicate specials, changes, and service goals. Floor Operations: Oversee the cleanliness and readiness of the dining area before and during service. Ensure proper table settings, hygiene, and presentation standards are maintained. Coordinate closely with the kitchen for timely and accurate order delivery. Monitor table turnover, minimize wait times, and manage reservations if applicable. Inventory & Supplies: Monitor consumption and availability of service-related supplies (napkins, cutlery, menus). Inform the management of any shortfalls or reordering needs in advance. Billing & POS: Ensure correct billing and support waitstaff in handling POS systems. Resolve billing queries or discrepancies efficiently. Compliance & Safety: Ensure all food safety and hygiene standards are followed. Maintain discipline and cleanliness among staff. Preferred Candidate Profile: Education: Diploma or Degree in Hotel Management or Hospitality preferred. Experience: Minimum 2–3 years in a vegetarian or family-style restaurant in a similar capacity. Skills: Strong communication, guest handling, team leadership, time management. Knowledge: Familiarity with South Indian/North Indian vegetarian cuisine is a plus. Languages: Fluency in English and local language(s) preferred. Work Schedule:6-day work week, flexible shifts (including weekends and holidays). Compensation:Based on experience and skills. Meals and staff uniform may be provided. Let me know if you'd like to tailor this for a specific region, cuisine type (e.g., pure veg Udupi or North Indian thali), or restaurant theme.