Job Summary
The Restaurant Captain is responsible for supervising the service team during daily operations, ensuring exceptional guest service, maintaining service standards, and supporting the Restaurant Manager in achieving operational excellence. The Captain acts as the first point of contact for service staff and ensures smooth coordination between the dining area and the kitchen.
Key ResponsibilitiesOperations
- Supervise and coordinate the daily activities of stewards and service associates.
- Ensure smooth restaurant operations during each shift.
- Allocate tables and assign sections to service staff.
- Monitor table turnover and guest flow to maximize efficiency.
- Ensure opening and closing checklists are completed accurately.
- Maintain cleanliness and hygiene of the dining area in accordance with company standards.
Guest Service
- Welcome and assist guests professionally.
- Handle guest requests, complaints, and feedback promptly.
- Ensure every guest receives courteous, attentive, and personalized service.
- Monitor guest satisfaction throughout the dining experience.
Team Management
- Lead, motivate, and guide the service team during operations.
- Train new employees on SOPs, menu knowledge, and service etiquette.
- Monitor employee grooming, attendance, punctuality, and discipline.
- Conduct pre-shift briefings and communicate daily updates.
Food & Beverage Knowledge
- Maintain thorough knowledge of the menu, ingredients, allergens, and beverage offerings.
- Recommend menu items and upsell food and beverages to enhance the guest experience.
- Coordinate with the kitchen to ensure timely and accurate order delivery.
Quality & Compliance
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Follow company SOPs and safety regulations.
- Report maintenance issues and operational concerns to management.
Administrative Responsibilities
- Assist in preparing shift reports.
- Monitor inventory of service equipment and report shortages or damages.
- Support stock control of service-related items.
- Coordinate with housekeeping, kitchen, and cashier teams.
Key Skills
- Excellent communication and interpersonal skills.
- Strong leadership and team management abilities.
- Customer-focused with problem-solving skills.
- Good organizational and multitasking abilities.
- Knowledge of restaurant service standards and SOPs.
- Basic computer and POS system knowledge.
Qualifications
- Graduate or Diploma in Hotel Management preferred.
- Higher Secondary education may be considered with relevant experience.
Experience
- 2–5 years of experience in restaurant service.
- Minimum 1 year of experience as a Senior Steward or Captain in a casual or fine dining restaurant.
Key Performance Indicators (KPIs)
- Guest satisfaction scores.
- Service quality and SOP compliance.
- Upselling performance.
- Team productivity and discipline.
- Table turnover efficiency.
- Reduction in guest complaints.
- Hygiene and audit compliance.
Working Conditions
- Flexible shifts, including weekends and public holidays.
- Prolonged standing and walking during service hours.
- Fast-paced restaurant environment.
Behavioral Competencies
- Leadership
- Teamwork
- Customer Orientation
- Accountability
- Communication
- Time Management
- Attention to Detail
- Professionalism
Pay: ₹25,000.00 - ₹30,000.00 per month
Benefits:
- Commuter assistance
- Flexible schedule
- Food provided
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
