Job Summary
We are looking for a responsible and experienced Senior Captain to supervise restaurant operations, lead the service team, ensure excellent guest service, and maintain high service standards.
key Responsibilities
1. Team Supervision
- Supervising Captains, Stewards, and service staff during shifts
- Allocating sections and daily duties to team members
- Monitoring staff grooming, punctuality and discipline
- Guiding junior team members and supporting them during busy hours
2. Guest Service
- Ensuring excellent and prompt guest service
- Greeting guests and assisting with seating when required
- Handling guest requests, complaints and service issues professionally
- Ensuring guest satisfaction throughout the during experience
3. Restaurant operations
- Managing smooth day to day floor operations
- Ensuring proper table setup, cleanliness and service standards
- Coordinating with kitchen, Bar and Front office for smooth service
- Mointoring table turnover and service speed during peak hours
4. Order & Billing Coordination
- Ensuing orders are taken accurately and communicated to the kitchen
- checking food and beverage orders before serving
- Coordinating billing and resolving basic billing related issues
- Monitoring KOT/POS procedures and avoiding orders errors
5. Food & Beverage Knowledge
- Having good knowledge of the menu, ingredients and preparation methods
- Suggesting suitable food and beverage options to guests
- Supporting upselling and cross selling to improve revenue
- Informing guests about daily specials promotions and offers
6. Quality & Hygiene
- Maintaining restaurant hygiene and cleanliness standards
- Ensuring proper food service practice are followed
- Checking cutlery, crockery, glassware and service equipment
- Reporting maintenance or hygiene issues to the concerned department
7. Inventory & Cost Control
- Monitoring usage of service items and restaurant supplies
- Reporting shortages, damages and wastage to the Manager
- Supporting proper stock handling and minimizing unnecessary wastage
8. Shift & Closing Responsibilities
- Conducting shift briefings and assigning responsibilities
- Ensuring proper handover between shifts
- Checking the restaurant before opening and after closing
- Preparing basic shift reports and communicating operational issues to the Manager
9. Staff Training
- Training new service staff on SOPs and service standards
- Coaching the team on guest handling and upselling techniques
- Monitoring staff performance and providing feedback
10.Managerial Support
- Assisting the Restaurant Manager / Outlet Manager in daily operations
- Taking change of the outlet in the Manager's absence when assigned
- Escalating major guest, staff or operational issues to management
Requirement
- Diploma/Degree in Hotel Management
- 4 to 5 years Experience in F & B Service with Captain /Senior Captain preferred
- Communication skills and Guest Handling skills
- Knowledge of POS systems and Restaurant operations
- Ability to lead a team and work in rotational shifts
Benefits
- Salary based on experience and skill level
- Free Food & AccommodationPF & ESI
contact : 97511 75559/ 97511 75558
Pay: ₹25,000.00 - ₹28,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
