A Restaurant Captain (also known as an F&B Service Captain or Head Waiter) is a front-of-house leader who manages the dining room floor. They act as the primary bridge between guests, servers, and the kitchen, ensuring exceptional customer service and smooth, daily food and beverage operations.
Core Responsibilities
- Floor Management: Supervise the waitstaff, assign sections, and coordinate the activities of the dining room during service hours.
- Guest Relations: Greet and seat guests, assist with menu recommendations, and handle any complaints or special requests to guarantee satisfaction.
- Staff Training: Train, mentor, and onboard new servers, ensuring all team members are well-versed in menus, specials, and service standards.
- Quality Assurance: Monitor food presentation and beverage service, ensuring everything aligns with the restaurant's Standard Operating Procedures (SOPs).
- Administrative Duties: Organize duty rosters, manage table reservations, conduct pre-shift briefings, and monitor inventory levels.
Key Requirements & Skills
- Experience: Typically 3-5 years of experience in food and beverage, often with prior time served as a waiter in a fine-dining or premium hospitality setting.
- Education: A Degree or Diploma in Hotel Management, Culinary Arts, or Hospitality Technology is highly preferred.
- Communication: Exceptional verbal communication and interpersonal skills to build rapport with guests and comm
Pay: ₹18,000.00 - ₹24,000.00 per month
Benefits:
Work Location: In person
