Sandhya Food & Beverages

A restaurant captain is a key member of the service team, responsible for overseeing the dining area and ensuring a smooth, high-quality guest experience. They lead and supervise servers, manage reservations and seating, address customer concerns, and maintain a high standard of service and cleanliness. They also coordinate with the kitchen and other staff to ensure efficient operations. Key Responsibilities: Guest Service: Providing excellent, personalized service to guests, including greeting, seating, taking orders, and ensuring satisfaction with food and beverages. Team Leadership: Supervising and training servers, bussers, and other front-of-house staff, fostering a positive and efficient work environment. Operational Management: Managing reservations and seating arrangements, coordinating with the kitchen, and ensuring smooth service flow. Quality Control: Maintaining high standards of cleanliness and presentation in the dining area, enforcing health and safety regulations. Problem Solving: Addressing customer complaints and resolving any issues that may arise during service. Inventory Management: May assist with inventory of supplies and equipment related to service. Menu Knowledge: Possessing thorough knowledge of the menu, including specials and ingredients, to answer guest questions and make recommendations. Sales and Upselling: Promoting and upselling menu items, beverages, and specials to maximize revenue.