Restaurant Captain

Job Description – Hotel Captain

Position: Hotel Captain / Restaurant Captain

Department: Food & Beverage / Restaurant Operations

Reports to: Restaurant Manager / F&B Manager

Job Summary:

The Hotel Captain is responsible for supervising the restaurant team, ensuring smooth daily operations, maintaining service standards, and delivering excellent guest satisfaction. The Captain acts as a link between guests and staff, coordinating service and assisting the Manager in achieving operational goals.

Key Responsibilities:

• Supervise and coordinate restaurant staff during shifts.
• Greet and seat guests, ensure orders are taken promptly and correctly.
• Monitor food and beverage service to maintain high quality standards.
• Train, guide, and motivate waiters and stewards.
• Handle guest complaints and resolve service-related issues.
• Ensure cleanliness, hygiene, and safety standards are maintained.
• Assist in planning table arrangements and special setups for events.
• Monitor inventory of cutlery, crockery, glassware, and linens.
• Support in billing, cash handling, and daily sales reports.
• Coordinate with kitchen staff for smooth and timely service.
• Maintain excellent guest relations and ensure repeat business.

Skills & Requirements:

• Diploma/Degree in Hotel Management or equivalent.
• Minimum 2–3 years’ experience in F&B service, preferably as a Captain.
• Strong leadership, communication, and interpersonal skills.
• Knowledge of food & beverage service standards and procedures.
• Ability to handle pressure and resolve guest concerns politely.
• Good team player with problem-solving attitude.
• Presentable personality and customer-oriented approach.

Job Type: Full-time

Pay: From ₹18,000.00 per month

Work Location: In person