Job Summary
The Restaurant Captain is responsible for supervising floor operations, coordinating service staff, ensuring excellent guest service, and maintaining smooth restaurant operations during service hours. The role acts as a bridge between guests, stewards, and restaurant management.
Key Responsibilities1. Guest Service
- Welcome and assist guests in a professional manner
- Ensure excellent dining experience and customer satisfaction
- Handle guest complaints or special requests promptly
- Maintain service quality standards at all times
2. Team Supervision
- Supervise waiters, stewards, and service staff
- Allocate duties and monitor staff performance during shifts
- Train new staff on service standards and restaurant procedures
- Ensure proper grooming and discipline of staff
3. Floor Operations
- Coordinate table reservations and seating arrangements
- Ensure timely and accurate food & beverage service
- Communicate effectively with kitchen and bar staff
- Monitor table turnover and service efficiency
4. Billing & Reporting
- Assist in preparing bills and handling payments
- Verify daily sales and service records
- Report operational issues to the Restaurant Manager
5. Hygiene & Safety
- Maintain cleanliness and hygiene standards in dining areas
- Ensure compliance with food safety and service regulations
- Monitor proper handling of restaurant equipment and utensils
Required Skills & Qualifications
- Good communication and interpersonal skills
- Strong leadership and coordination abilities
- Customer service orientation
- Ability to work in a fast-paced environment
- Basic knowledge of POS systems and billing procedures
Education & Experience
- Diploma/Degree in Hotel Management or Hospitality preferred
- 2–4 years of experience in restaurant service operations
Pay: ₹18,000.00 - ₹25,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
