Job Summary
The Restaurant Captain is responsible for supervising restaurant floor operations, ensuring excellent guest service, coordinating with service and kitchen teams, and maintaining high standards of hospitality, hygiene, and customer satisfaction.
Key Responsibilities
- Welcome and assist guests professionally.
- Supervise stewards/waiters during service.
- Ensure smooth restaurant operations and timely food service.
- Take and coordinate guest orders with the kitchen and bar.
- Handle guest complaints and resolve issues promptly.
- Train and guide service staff on service standards.
- Monitor table setup, cleanliness, and hygiene standards.
- Upsell menu items and promote special offers.
- Manage reservations and seating arrangements.
- Prepare daily service reports and coordinate with management.
Requirements
- 2–5 years of experience as a Restaurant Captain/F&B Service Captain.
- Strong leadership and team management skills.
- Excellent communication and guest-handling abilities.
- Good knowledge of food & beverage service.
- Familiarity with POS systems and billing procedures.
- Ability to work in shifts, weekends, and holidays.
Preferred Skills
- Customer service excellence
- Team supervision
- Problem-solving
- Menu knowledge and upselling
- Time management
- Grooming and hospitality etiquette
Pay: ₹22,000.00 - ₹30,000.00 per month
Work Location: In person
