Restaurant Captain

Job Title: Ice Cream Parlor Captain. Department: Operations / Food & Beverage Reporting To: Parlor Manager / Store In-Charge Location: COIMBATORE. Job Purpose: To oversee and coordinate daily operations of the ice cream parlor, ensuring excellent customer service, smooth team performance, product quality, hygiene standards, and overall customer satisfaction.   Key Responsibilities: 1. Customer Service & Operations   Greet customers and ensure they receive prompt, courteous, and professional service.   Supervise serving staff to maintain service quality and speed.   Manage order taking, billing, and delivery processes efficiently.   Handle customer complaints or feedback promptly and professionally.   Monitor product display and ensure availability of all menu items.   2. Staff Supervision   Supervise and guide service staff, cashiers, and cleaning personnel.   Allocate daily duties and ensure adherence to standards.   Conduct daily briefings to update staff on targets, promotions, and hygiene protocols.   Support training of new team members in product knowledge and service etiquette.   3. Inventory & Cash Management   Ensure accurate stock of ice cream, toppings, cones, disposables, and other materials.   Monitor wastage and maintain daily consumption reports.   Assist in daily cash handling and reconciliation.   Coordinate with the store manager for replenishment of inventory.   4. Hygiene, Safety & Maintenance   Ensure all parlour areas meet hygiene and sanitation standards.   Supervise cleaning schedules and ensure equipment maintenance Ensure staff follow grooming and hygiene norms strictly.   5. Sales & Promotion   Promote special offers, new flavours, and seasonal promotions.   Encourage up-selling and cross-selling among staff.   Ensure customer feedback is collected and reported.   Key Skills & Competencies:   Customer service-oriented attitude   Knowledge of POS systems and billing   Time management and team coordination   Basic knowledge of hygiene and food safety standards   Qualification & Experience:   ·        Minimum Qualification: Diploma / Degree in Hotel Management or equivalent ·        Experience: 2–4 years in a café, dessert outlet, or ice cream parlor, with at least 1 year in a supervisory/captain role ·        Age: 22–35 years (preferred)