Job Summary
The Restaurant Captain is responsible for supervising daily restaurant operations, ensuring exceptional guest service, coordinating service staff, and maintaining hospitality standards within the resort's dining outlets. The role acts as a bridge between guests, service associates, and management to deliver a seamless dining experience.
Key Responsibilities
Guest Service & Hospitality
- Welcome guests and ensure a warm, professional dining experience.
- Assist guests with menu recommendations, specials, and dietary requirements.
- Handle guest inquiries, requests, and complaints promptly and professionally.
- Ensure high levels of guest satisfaction and service excellence.
Restaurant Operations
- Oversee daily restaurant operations during assigned shifts.
- Coordinate table allocations, reservations, and seating arrangements.
- Ensure smooth communication between service staff and kitchen teams.
- Monitor service flow and maintain efficient restaurant operations.
Team Supervision
- Supervise Waiters, Stewards, and Trainee Associates during service.
- Allocate duties and monitor staff performance.
- Train team members on service standards, menu knowledge, and guest interaction.
- Conduct pre-shift briefings and communicate daily operational updates.
Order & Service Management
- Ensure accurate order taking and timely food and beverage service.
- Monitor food quality, presentation, and service standards before serving guests.
- Assist service staff during peak business periods.
- Ensure proper billing and payment procedures are followed.
Hygiene & Compliance
- Maintain cleanliness and presentation of dining areas.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Follow resort policies, health regulations, and safety procedures.
- Monitor table setups, service stations, and equipment condition.
Inventory & Administrative Support
- Assist in monitoring restaurant supplies, crockery, cutlery, and service equipment.
- Report breakages, shortages, and maintenance issues.
- Support stock control and inventory management activities.
- Prepare shift reports and operational records as required.
Qualifications
Education
- Diploma or Degree in Hotel Management, Hospitality Management, or a related field.
Experience
- 1–5 years of experience in Food & Beverage Service, with at least 1 year in a supervisory role.
- Experience in resorts, hotels, fine-dining restaurants, or hospitality establishments preferred.
Job Types: Full-time, Permanent
Pay: ₹18,000.00 - ₹25,000.00 per month
Benefits:
Work Location: In person
