The Restaurant Captain is responsible for leading the floor operations during service, ensuring exceptional guest experiences, maintaining Burma Burma’s service standards, and supervising the service team. The role requires strong leadership, excellent communication, and a passion for delivering memorable hospitality in a premium casual dining environment.
Key Responsibilities
* Supervise and coordinate the daily restaurant floor operations.
* Welcome, seat, and assist guests while ensuring a warm and personalized dining experience.
* Ensure all service standards and SOPs are followed consistently.
* Take guest orders accurately and recommend menu items, beverages, and signature dishes.
* Coordinate with the kitchen and bar for timely food and beverage service.
* Handle guest complaints professionally and ensure prompt resolution.
* Conduct pre-shift briefings and allocate sections to service staff.
* Train, mentor, and monitor Stewards and Trainee Stewards.
* Maintain restaurant cleanliness, hygiene, grooming, and table setup standards.
* Monitor reservations, waiting lists, and table turnover efficiently.
* Ensure billing accuracy and smooth payment procedures.
* Promote upselling to maximize average guest spend.
* Monitor stock of service equipment, cutlery, crockery, and operating supplies.
* Follow all food safety, hygiene, and health & safety guidelines.
* Assist the Restaurant Manager in achieving guest satisfaction and operational targets.
Required Skills
* Excellent communication and interpersonal skills.
* Strong leadership and team management abilities.
* Good knowledge of food & beverage service.
* Upselling and suggestive selling skills.
* Guest complaint handling and problem-solving.
* Time management and multitasking.
* High grooming and professional appearance.
* Basic knowledge of POS and billing systems.
Qualifications
* Diploma/Degree in Hotel Management or Hospitality Management preferred.
* Minimum 5-7 years of experience as a Captain or Senior Steward in a premium restaurant or hotel.
* Experience in fine dining or premium casual dining will be an added advantage.
Key Performance Indicators (KPIs)
* Guest Satisfaction Score (GSS)
* Service quality and SOP compliance
* Team productivity and grooming standards
* Upselling and average bill value
* Guest complaint resolution
* Table turnover efficiency
* Cleanliness and hygiene compliance
Pay: ₹24,500.00 - ₹27,500.00 per month
Benefits:
- Flexible schedule
- Food provided
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
