A restaurant captain (or service captain) manages front-of-house operations, acting as a supervisor for waitstaff to ensure superior guest experiences. Key responsibilities include greeting guests, managing reservations, taking orders, training new staff, supervising service flow, and resolving guest complaints. They typically manage a specific, large section of the restaurant.
- Guest Service & Experience: Greet guests upon arrival, assist with seating, present menus, and take orders. They ensure all courses are delivered on time and maintain high-quality service standards.
- Station & Staff Supervision: Supervise waitstaff and busboys within a assigned section, ensuring proper table setups (cutlery, napery) and that side stations are fully stocked. They train new staff on menu items, service techniques, and safety standards.
- Table Management & Coordination: Oversee the seating plan and reservation list, often working with the host team to manage flow during busy times.
- Order Handling & Communication: Communicate with the kitchen and bar to place orders, manage special requests, and handle any timing issues with meals.
- Problem Resolution: Actively monitor tables to anticipate needs, handling customer complaints and resolving issues instantly to ensure satisfaction.
- Sales & Promotion: Use upselling techniques to increase sales and suggest wine or menu pairings.
- Operational Duties: Perform opening/closing duties, manage billing and POS transactions, and ensure cleanliness.
Whatsapp (Only) - 7982791083
Pay: ₹18,000.00 - ₹30,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Paid time off
- Provident Fund
Work Location: In person
