Restaurant Captain

Job Summary:

The Restaurant Captain will be responsible for supervising and coordinating the activities of the restaurant service team to ensure excellent guest service, smooth operations, and adherence to restaurant standards. The role involves leading by example, training staff, managing sections, and ensuring a memorable dining experience for every guest.

Key Responsibilities: Guest Service & Operations

• Greet guests warmly and ensure they are seated comfortably.
• Supervise and coordinate the daily restaurant service operations.
• Ensure all guests receive prompt, courteous, and professional service.
• Handle guest complaints or concerns efficiently and report serious issues to the Restaurant Manager.
• Maintain knowledge of the menu, including ingredients, preparation methods, and daily specials, to confidently assist guests with recommendations.
• Monitor table settings, cleanliness, and presentation standards.
• Ensure smooth communication between kitchen, bar, and service teams.

Team Supervision & Training

• Assign tasks and sections to waiters and stewards at the beginning of each shift.
• Train new staff in service standards, menu knowledge, and customer service etiquette.
• Monitor team performance and provide constructive feedback.
• Lead pre-service briefings to communicate special events, menu changes, or VIP guests.

Sales & Upselling

• Promote menu items and special offers to increase sales.
• Suggest food and beverage pairings to enhance guest experience.
• Ensure check accuracy and proper billing before presenting to guests.

Administration & Compliance

• Ensure adherence to hygiene, safety, and grooming standards.
• Monitor inventory of cutlery, glassware, linen, and other service equipment.
• Report maintenance or equipment issues promptly.
• Assist the Restaurant Manager in compiling daily reports and shift summaries.

Key Skills & Attributes:

• Strong leadership and communication skills
• Excellent customer service and interpersonal skills
• In-depth knowledge of food and beverage service standards
• Ability to handle pressure in a busy service environment
• Positive attitude and professional appearance
• Problem-solving and decision-making abilities

Qualifications & Experience:

• Diploma or degree in Hotel Management / Hospitality
• Minimum 2–4 years of experience in restaurant service, with at least 1 year in a supervisory or captain role
• Proficiency in English and local language
• Experience in fine dining or premium casual restaurants preferred

Job Type: Full-time

Pay: ₹15,000.00 - ₹20,000.00 per month

Benefits:

• Food provided

Experience:

• Restaurant management: 2 years (Preferred)

Work Location: In person