Restaurant Captain

Key Responsibilities Guest Service Welcome guests warmly and escort them to their tables. Ensure guests receive prompt, professional, and courteous service. Handle guest complaints or special requests efficiently and escalate to management if required. Upsell food and beverage items, promote daily specials, and suggest pairings to enhance guest experience. Operations & Supervision Supervise waiters, stewards, and service staff during shifts. Assign duties and monitor staff performance to ensure smooth operations. Ensure tables are properly set, service areas are clean, and hygiene standards are maintained. Coordinate with the kitchen and bar team to ensure timely service of food and beverages. Training & Team Development Guide and train service staff on service etiquette, upselling techniques, and menu knowledge. Conduct daily briefings before service to update staff on menu changes, promotions, or VIP guests. Sales & Revenue Actively participate in upselling food, beverages, and promotions to maximize revenue. Monitor guest feedback and suggest improvements to boost guest satisfaction and sales. Administration Maintain service records, daily reports, and handovers for smooth communication between shifts. Ensure compliance with company policies, service standards, and legal requirements (FSSAI, liquor laws, etc.). Requirements Minimum 2–4 years of experience in food & beverage service, with at least 1 year as a Captain/Shift Supervisor. Excellent communication and interpersonal skills. Good problem-solving and guest-handling skills. Flexibility to work in shifts, weekends, and holidays.