Restaurant Captain

restaurant captain is a supervisory role within the food and beverage (F&B) service team, responsible for overseeing the dining experience and ensuring smooth operations. They act as a liaison between the kitchen and the dining area, managing staff, addressing customer needs, and maintaining service standards. Essentially, they are responsible for ensuring guests have a positive and memorable dining experience. Key Responsibilities of a Restaurant Captain:

• Supervising Staff: Managing and coordinating the activities of dining room personnel, including servers, bussers, and other support staff.
• Ensuring Customer Satisfaction: Addressing guest needs and concerns, resolving complaints, and maintaining a high level of service quality.
• Operational Management: Overseeing the smooth functioning of the dining area, including seating arrangements, reservation management, and inventory control.
• Training and Mentoring: Training new staff members, providing guidance, and fostering a positive work environment.
• Liaison between Kitchen and Dining Area: Collaborating with the kitchen staff to ensure timely and accurate food and beverage service.
• Maintaining Standards: Implementing and monitoring health, safety, and service standards.
• Inventory Management: Monitoring inventory levels, assisting with ordering supplies, and maintaining a well-stocked dining area.
• Service Assistance: Assisting with food and beverage service as needed.
• Opening and Closing Duties: May be involved in opening or closing the restaurant and its dining areas.
• Record Keeping: Maintaining records of guest orders, sales, and inventory.
• Promoting Upselling: Encouraging staff to suggest additional menu items and beverages to guests.

Essential Skills for a Restaurant Captain:

• Leadership: Ability to motivate and guide a team of service staff.
• Communication: Excellent verbal and written communication skills for interacting with guests and staff.
• Customer Service: Strong focus on providing excellent service and resolving guest issues.
• Problem-Solving: Ability to quickly and effectively address any issues that arise in the dining area.
• Organizational Skills: Ability to manage multiple tasks and prioritize responsibilities.
• Product Knowledge: Familiarity with the restaurant's menu, ingredients, and preparation methods.
• Food and Beverage Knowledge: Understanding of different types of food and beverages, and how they are prepared and served.
• Point of Sale (POS) Systems: Knowledge of how to use the restaurant's POS system for order taking and billing.
• Teamwork: Ability to work effectively with other team members in the restaurant.
• Adaptability: Ability to remain calm and professional in a fast-paced environment.
• Hygiene and Sanitation: Understanding of proper food handling and hygiene practices.

Job Types: Full-time, Permanent

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

Schedule:

• Day shift

Work Location: In person