Restaurant Captain

Job Summary

The Restaurant Captain acts as the link between the service team and the restaurant management. Responsible for supervising daily operations, ensuring excellent guest service, maintaining service standards, and assisting the team in achieving departmental goals. The Captain ensures smooth coordination between guests, kitchen, and service staff to deliver a superior dining experience.

Key Responsibilities

• Supervise, coordinate, and support the service staff during meal periods.
• Greet guests warmly, assist them with seating, and ensure prompt attention to their needs.
• Take and confirm orders accurately and communicate them efficiently to the kitchen and bar.
• Ensure food and beverage service standards are maintained consistently.
• Handle guest complaints or requests courteously and escalate to management when necessary.
• Conduct briefings before each shift to communicate menu changes, specials, or service standards.
• Monitor table settings, cleanliness, and ambiance to ensure readiness before each service.
• Check that food orders are delivered correctly, attractively presented, and on time.
• Train and mentor new service staff to uphold restaurant quality standards.
• Maintain knowledge of menu items, ingredients, preparation methods, and suggestive selling techniques.
• Ensure proper billing, payment handling, and POS system operations.
• Coordinate with kitchen and bar staff for smooth service flow.
• Ensure compliance with health, hygiene, and safety standards at all times.
• Assist in inventory checks of cutlery, glassware, linen, and other service equipment.

Qualifications & Skills

• Diploma or degree in Hotel Management / Hospitality preferred.
• 2–4 years of experience in restaurant service, including at least 1 year as a Captain or Team Leader.
• Strong knowledge of food & beverage service standards and sequence of service.
• Excellent communication and interpersonal skills.
• Leadership ability to motivate and guide a team.
• Pleasant personality and professional grooming.
• Ability to remain calm and courteous under pressure.
• Basic computer knowledge and familiarity with POS / billing systems.
• Flexibility to work in shifts, weekends, and holidays.

Key Competencies

• Guest service orientation & attention to detail
• Team leadership and coordination
• Problem-solving & conflict resolution
• Salesmanship / Upselling skills
• Time management and multitasking
• Positive attitude & grooming

Career Path

Waiter / Steward → Captain → Supervisor → Assistant Restaurant Manager → Restaurant Manager / F&B Manager

Job Type: Full-time

Pay: ₹20,000.00 - ₹22,000.00 per month