Sr. Captain

Job Description: Senior Captain

Location: Lower Parel, Mumbai
Department: Food & Beverage / Restaurant Operations
Reports To: Restaurant Manager / F&B Manager

Position Overview

The Senior Captain is responsible for supervising the restaurant floor, ensuring exceptional guest service, managing staff, and maintaining operational standards. This role acts as a link between the service team and management, handling guest concerns, ensuring smooth service, and maintaining high hospitality standards.

Key Responsibilities

1. Guest Service & Experience

• Ensure guests receive prompt, courteous, and professional service at all times.
• Greet, seat, and interact with guests, ensuring satisfaction throughout their dining experience.
• Handle guest complaints or special requests and escalate issues when necessary.
• Maintain strong product knowledge of menu items, ingredients, allergens, and promotions.

2. Floor Supervision

• Oversee daily dining floor operations during service hours.
• Allocate tables and sections to captains/servers based on business flow.
• Ensure table settings, mise en place, and cleanliness are up to brand standards.
• Coordinate with kitchen and bar teams to ensure timely service.

3. Team Leadership

• Supervise, guide, and train captains, stewards, and service staff.
• Conduct briefings on daily specials, menu changes, and service updates.
• Assist in onboarding new team members and ensuring service standards are followed.
• Monitor staff grooming, discipline, and adherence to SOPs.

4. Operational Support

• Manage reservation lists and waitlists efficiently.
• Handle billing, cash management, and coordinate with the cashier.
• Ensure compliance with hygiene, safety, and sanitation regulations.
• Maintain inventory of service equipment and report shortages.

5. Coordination & Communication

• Liaise with kitchen, bar, and management for smooth operations.
• Communicate guest feedback and operational issues to management.
• Assist in planning and executing special events or promotions.

Qualifications & Skills

• Experience: 3–5+ years in restaurant service, with at least 1–2 years in a supervisory/captain role.
• Education: Hotel Management Diploma/Certificate preferred.
• Strong communication and interpersonal skills.
• Leadership ability and team management experience.
• Knowledge of food, beverages, wine service (depending on concept).
• Ability to work in high-pressure, fast-paced environments.
• Professional grooming and positive attitude.

Work Conditions

• Flexible to work evenings, weekends, and holidays.
• Standing and walking for extended periods.
• Uniform and grooming compliance required.

Key Performance Indicators (KPIs)

• Guest satisfaction scores
• Table turnover efficiency
• Staff performance and adherence to SOPs
• Complaint resolution effectiveness
• Operational discipline and floor readiness

Job Types: Full-time, Permanent

Pay: Up to ₹32,000.00 per month

Benefits:

• Health insurance
• Provident Fund

Work Location: In person