Restaurant Captain

Job Title : Restaurant Captain

Department: Service & Guest Relations

Reports To: Assistant Floor Manager

Location: Khaleez Restaurant , Tirur

Job Description:

To ensure smooth floor operations, excellent guest service, and a memorable dining experience by effectively supervising the service team. The Captain acts as the bridge between the service staff and the AFM / RM, ensuring orders are taken accurately, service is prompt, and guests are guided on menu choices. The role also drives daily sales targets, ensures guest satisfaction, and collects feedback for continuous improvement.

Key Responsibilities:

Guest Service & Table Management

• Greet guests courteously and ensure they are seated comfortably.
• Present menu, take accurate orders, and confirm special requests or dietary preferences.
• Ensure no over-serving or wastage — serve strictly as per guest’s order quantity.
• Monitor table readiness, order sequence, and serving speed.
• Conduct quick follow-ups at each table to ensure satisfaction and comfort.
• Ensure tables are cleared and reset promptly after guest departure.

Sales & Upselling

• Promote signature dishes, combos, beverages, and desserts to maximize sales.
• Achieve assigned daily sales targets through effective communication and persuasion.
• Train and motivate waiters and runners to support upselling and guest recommendations.
• Coordinate with AFM on daily target shortfalls and develop plans to recover within the month.

Sales Communication & Guest Engagement

• Communicate with guests politely, confidently, and persuasively to make them feel welcome and valued.
• Use sales communication and convincing skills to recommend dishes, upsell combos, beverages, and desserts.
• Maintain a pleasant facial expression and natural smile throughout guest interaction.
• Exhibit positive body language and active listening when guests speak.
• Encourage guests to try chef specials or seasonal items with genuine enthusiasm.
• Handle objections gracefully and offer alternative suggestions that suit guest preferences.
• Always communicate with empathy, clarity, and composure even during busy hours.

Guest Feedback & Review Management

• Encourage guests to share feedback via feedback forms or Google review platform.
• Address guest queries or complaints politely and escalate critical issues to AFM.
• Record guest suggestions or compliments and report to AFM during shift handover.
• Ensure every guest leaves with a positive experience and a sense of personalized care.

Team Supervision

• Lead waiters, food runners, and cleaners to ensure seamless floor coordination.
• Ensure all team members maintain grooming standards and uniform discipline.
• Conduct pre-service briefing for table assignments and service responsibilities.
• Support AFM in attendance tracking, shift handovers, and training of new staff.
• Monitor runner efficiency in serving food and beverages promptly.

Order Accuracy & Coordination

• Verify each order before serving to ensure it matches the guest’s request and bill.
• Communicate clearly with kitchen and counter staff for special or modified orders.
• Ensure runners deliver food in proper order sequence and plating standards.
• Track served items to prevent duplication or missing dishes.
• Coordinate with AFM for any delays or inventory shortages affecting service.

Cleanliness & Facility Readiness

• Ensure dining area, chairs, tables, and cutlery are always neat and clean.
• Oversee runners and cleaners to maintain floor hygiene during operations.
• Check that cutlery and crockery are clean and polished before every meal service.
• Maintain table setup as per restaurant standards and ensure quick reset after each service.

Menu Knowledge & Communication

• Maintain complete knowledge of menu items, ingredients, portion sizes, and specials.
• Communicate confidently with guests about dish recommendations or preparation styles.
• Attend pre-shift briefings for menu updates and communicate the same to team members.
• Ensure new waiters are oriented on menu basics and presentation standards.

QUALIFICATIONS

• Post metric / Diploma in Hotel or Restaurant Management
• 0–1 years in restaurant or service operations; prior experience as Captain / Senior Steward /waiter preferred
• Knowledge in Order Taking, POS Entry, Menu Knowledge, Upselling Techniques, Guest Handling

Technical Competencies

• Guest Service & Table Supervision
• Sales & Upselling Skills
• Order Accuracy & Coordination
• Menu Knowledge & Product Familiarity
• Feedback Collection & Guest Interaction

Behavioural Competencies

• Customer Orientation
• Team Leadership & Dependability
• Grooming & Professional Conduct
• Responsiveness & Positive Attitude

If you are a motivated and experienced hospitality professional looking to advance your career as a Restaurant Captain, please submit your application along with your resume.

Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹24,000.00 per month

Benefits:

• Food provided
• Health insurance

Work Location: In person