Restaurant Captain

Position Summary:

The Captain is responsible for supervising and coordinating the activities of the service staff to ensure exceptional guest experiences. The role involves managing table service, maintaining hygiene and service standards, training staff, and ensuring smooth coordination between the kitchen and service areas.

Key Responsibilities:

1. Guest Service & Experience

• Greet guests warmly and ensure they are comfortably seated.
• Take guest orders accurately and ensure timely service delivery.
• Maintain high standards of guest satisfaction through attentive and personalized service.
• Handle guest complaints or feedback efficiently and courteously, escalating when required.

2. Team Supervision & Coordination

• Supervise service staff (stewards, runners, busboys) during shifts.
• Allocate tables and tasks, ensuring smooth flow of service.
• Conduct pre-service briefings to update the team on specials, promotions, and menu changes.
• Coordinate with the kitchen and bar to ensure accurate and timely order delivery.

3. Operational Excellence

• Ensure tables are properly set, clean, and maintained throughout service hours.
• Monitor order accuracy, billing, and payment handling.
• Ensure adherence to SOPs for service, grooming, and guest interaction.
• Maintain proper inventory of cutlery, crockery, linen, and service equipment.

4. Training & Development

• Train new service staff on menu knowledge, service techniques, and guest handling.
• Conduct refresher sessions to maintain high service standards.
• Lead by example and encourage teamwork and professionalism.

5. Hygiene, Safety & Compliance

• Ensure hygiene and cleanliness standards are maintained in the dining area.
• Comply with all food safety, hygiene, and health regulations.
• Report any maintenance or operational issues to the management promptly.

Key Skills & Competencies:

• Excellent communication and interpersonal skills.
• Strong leadership and team management abilities.
• Sound knowledge of food & beverage menus, service standards, and POS systems.
• Customer-focused attitude with problem-solving skills.
• Attention to detail and ability to handle pressure during peak hours.

Qualifications & Experience:

• Diploma or Degree in Hotel Management or equivalent.
• Minimum 2–5 years of experience in F&B service, with at least 1 year as a Captain or Team Leader in a reputed restaurant or hotel.
• Good knowledge of [mention cuisine or concept: e.g., fine dining, multi-cuisine, bar service, etc.].

Job Type: Full-time

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

Work Location: In person