Restaurant Captain

Key Accountabilities:

· As a restaurant captain you are responsible to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served.

· Assist guests with table reservation.

· Ability to answer questions regarding menu and menu selections promptly and tactfully.

· Ensure guests are serviced within specified time. Have a good knowledge of menu and presentation standards.

· Establish rapport with guests to build guest loyalty and gather constructive feedback to ensure satisfaction of every individual guest.

· Always thank and give fond farewell to guests conveying anticipation for their next visit.

· Check with guests to ensure satisfaction with each food course and beverages. Responsible for clearing, collecting and returning food and beverage items to proper area.

· Present accurate final bill to guest and process payment. Perform shift closing on the Point of sales terminal and tally cash and credit card settlements. Ensures that hotel brand standards and SOP's are consistently implemented.

· Communicate with Guests and other employees using professional language, and answer phone calls using appropriate telephone etiquette.

· Set tables according to type of event and service standards. Record transaction / orders in Point of Sales systems at the time of order.

· Also handle daily team member relations, and encourage problem solving by team members through proper training and empowerment.

· Always apply service techniques correctly at all times and serving Food & Beverage items with enthusiasm.

· Communicate with the kitchen regarding any menu questions, the length of wait and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.

· Work with fellow staffs and manager to ensure that the restaurant achieves its full potential. Completes the daily responsibilities that are set for each individual shift. Complete closing duties, including restocking items, turning off lights, etc.

· Monthly inventory checks on all operating equipment and supplies. Take an active role in coaching and developing junior staff.

· Any other duties related to food and beverage service assigned by the manager.

Key Skills:

· Excellent communication

· Should have pleasing personality

· Excellent guest service skill

· Good knowledge of food and beverage service.Key Accountabilities:

· As a restaurant captain you are responsible to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served.

· Assist guests with table reservation.

· Ability to answer questions regarding menu and menu selections promptly and tactfully.

· Ensure guests are serviced within specified time. Have a good knowledge of menu and presentation standards.

· Establish rapport with guests to build guest loyalty and gather constructive feedback to ensure satisfaction of every individual guest.

· Always thank and give fond farewell to guests conveying anticipation for their next visit.

· Check with guests to ensure satisfaction with each food course and beverages. Responsible for clearing, collecting and returning food and beverage items to proper area.

· Present accurate final bill to guest and process payment. Perform shift closing on the Point of sales terminal and tally cash and credit card settlements. Ensures that hotel brand standards and SOP's are consistently implemented.

· Communicate with Guests and other employees using professional language, and answer phone calls using appropriate telephone etiquette.

· Set tables according to type of event and service standards. Record transaction / orders in Point of Sales systems at the time of order.

· Also handle daily team member relations, and encourage problem solving by team members through proper training and empowerment.

· Always apply service techniques correctly at all times and serving Food & Beverage items with enthusiasm.

· Communicate with the kitchen regarding any menu questions, the length of wait and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.

· Work with fellow staffs and manager to ensure that the restaurant achieves its full potential. Completes the daily responsibilities that are set for each individual shift. Complete closing duties, including restocking items, turning off lights, etc.

· Monthly inventory checks on all operating equipment and supplies. Take an active role in coaching and developing junior staff.

· Any other duties related to food and beverage service assigned by the manager.

Key Skills:

· Excellent communication

· Should have pleasing personality

· Excellent guest service skill

· Good knowledge of food and beverage service.

Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹22,000.00 per month

Benefits:

• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person