Job Summary
The Captain is responsible for supervising the day-to-day operations of the assigned restaurant or dining outlet, ensuring excellent guest service, efficient team coordination, and adherence to the resort's service standards. The role focuses on delivering a memorable dining experience while maintaining operational efficiency, hygiene, and quality.
Key Responsibilities
- Supervise the daily operations of the assigned restaurant, outlet, or dining area.
- Welcome guests warmly and ensure prompt seating and attentive service.
- Brief, allocate, and monitor the duties of stewards and service associates during each shift.
- Ensure guests receive prompt, courteous, and professional service at all times.
- Take food and beverage orders accurately and assist guests with menu recommendations.
- Coordinate with the kitchen and bar to ensure timely preparation and service of orders.
- Monitor food and beverage quality before serving to guests.
- Handle guest complaints and service issues professionally, escalating when necessary.
- Ensure tables are properly set, cleaned, and maintained in accordance with resort standards.
- Monitor cleanliness, hygiene, and sanitation of the dining area and service stations.
- Ensure compliance with food safety, hygiene, and health regulations.
- Assist in opening and closing procedures of the outlet.
- Maintain adequate stock of cutlery, crockery, linen, condiments, and other service equipment.
- Coordinate with the Stores department for operational requirements.
- Train, guide, and motivate stewards to maintain high service standards.
- Monitor staff grooming, attendance, discipline, and overall performance during the shift.
- Assist in upselling menu items, beverages, and promotional offers.
- Prepare daily shift reports and communicate operational updates during handovers.
- Ensure billing accuracy and coordinate with the cashier whenever required.
- Maintain excellent coordination with Kitchen, Housekeeping, Front Office, and other departments.
- Perform any other duties assigned by the Reporting Manager.
Qualifications
- Diploma or Bachelor's Degree in Hotel Management, Hospitality Management, or a related field.
- 2–5 years of experience in Food & Beverage Service, preferably in a hotel, resort, or fine dining restaurant.
- Previous supervisory experience will be an added advantage.
Required Skills
- Excellent communication and guest service skills.
- Strong leadership and team supervision abilities.
- Good knowledge of food and beverage service standards.
- Sound understanding of restaurant operations and table service.
- Ability to handle guest complaints professionally.
- Good organizational and multitasking skills.
- Strong coordination and interpersonal skills.
- Basic knowledge of POS systems and restaurant billing procedures.
- Knowledge of food safety and hygiene standards.
- Ability to work flexible shifts, weekends, and public holidays.
- Working Conditions
- Rotational shifts, including weekends and public holidays.
- Prolonged standing and walking during operational hours.
- Fast-paced restaurant environment requiring continuous guest interaction and team coordination.
Pay: ₹17,000.00 - ₹22,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
