Restaurant Captain

Job Title: Restaurant Captain

Job Summary

The Restaurant Captain is responsible for supervising the restaurant floor, leading the service team, and ensuring that guests receive high-quality service. This role acts as the link between the service staff and the Restaurant Manager, ensuring smooth operations and exceptional dining experiences.

Key Responsibilities1. Guest Service & Experience

• Welcome guests and ensure they receive attentive and personalized service.
• Take and confirm reservations, manage table allocations, and coordinate seating.
• Address guest concerns or requests promptly and professionally.
• Maintain a high level of guest satisfaction and build customer support.

2. Floor Supervision

• Oversee daily dining room operations during service hours.
• Ensure staff follow service standards, SOPs, and hygiene protocols.
• Monitor table setups, cleanliness, and overall restaurant ambiance.
• Coordinate between kitchen and service staff to ensure smooth service flow.

3. Team Coordination

• Supervise waiters, runners, and other floor staff.
• Assign tasks, sections, and tables for each shift.
• Train new staff on service techniques, menu knowledge, and customer handling.
• Motivate team members to maintain high service standards.

4. Sales & Upselling

• Promote menu items, daily specials, and upsell beverages or desserts.
• Assist in achieving sales targets by recommending food and beverage combinations.
• Ensure staff are knowledgeable about menu items, ingredients, and allergens.

5. Operational Support

• Assist in opening and closing duties, including setup and shutdown procedures.
• Maintain POS accuracy, ensure correct billing, and handle cash if required.
• Oversee inventory of service equipment (cutlery, glassware, linens).
• Report any maintenance, equipment issues, or shortages to management.

6. Compliance & Standards

• Ensure adherence to food safety, hygiene, and service protocols.
• Maintain grooming and uniform standards for all service staff.
• Enforce restaurant policies, procedures, and guest service guidelines.

Qualifications

• Diploma or degree in Hospitality Management (preferred).
• 1–3 years of experience in restaurant service or supervisory roles.
• Strong communication and leadership skills.
• Excellent customer service and problem-solving abilities.
• Good knowledge of food & beverage menus and service etiquette.

Key Skills

• Leadership & team coordination
• Guest handling & service etiquette
• Communication skills
• Upselling techniques
• Time management
• Conflict resolution
• Knowledge of dining service standards

Working Conditions

• Must be flexible to work shifts, weekends, and holidays.
• Fast-paced restaurant environment with long periods of standing.

Contact details
Akshada ShindeHuman Resources Business Partner

[email protected]

8454810898

Job Type: Full-time

Pay: ₹12,000.00 - ₹18,000.00 per month

Benefits:

• Flexible schedule
• Food provided

Work Location: In person