Job Description: Restaurant Captain
Position: Captain / Floor Captain
Reports to: Restaurant Manager / F&B Manager
Department: Front of House (FOH)
Role Summary
The Captain is the senior-most floor-level service position, responsible for overseeing a section or shift, ensuring guest satisfaction, training and supervising waitstaff, and acting as the bridge between the kitchen and service team.
Key Responsibilities
Guest Service
- Greet and seat VIP/regular guests personally; manage guest relationships and handle special requests
- Take orders for larger tables/events, recommend menu items, upsell food and beverages
- Handle guest complaints and escalate to Manager only when necessary
- Ensure table turnaround, pacing of courses, and overall dining experience meets standards
Team Supervision
- Assign sections/covers to waiters and stewards at shift start
- Train, coach, and monitor service staff on SOPs, grooming, and etiquette
- Conduct pre-shift briefings (menu specials, 86'd items, VIP notes, event details)
- Monitor staff performance and report to Restaurant Manager
Operations
- Coordinate with kitchen on order timing, special requests, and modifications
- Check mise-en-place, table settings, cutlery, linen, and cleanliness before service
- Manage billing accuracy, KOT/POS entries, and settlement discrepancies
- Ensure compliance with hygiene, safety, and FSSAI standards
- Handle reservations and manage seating plan during peak hours
Administrative
- Maintain attendance and duty roster inputs for the section
- Report inventory shortages (crockery, cutlery, linen) to Manager
- Assist in stock-taking and par-level checks for service items
Skills & Qualifications
- Diploma/Degree in Hotel Management preferred
- 3–5 years F&B service experience, minimum 1–2 years in a supervisory role
- Strong communication (bilingual preferred — English + local language)
- Wine/beverage knowledge, menu knowledge, POS familiarity
- Leadership, grooming, and guest-handling skills
Key Metrics
- Guest satisfaction scores/feedback
- Table turnover time
- Upselling/average check value
- Staff punctuality and grooming compliance
- Order accuracy and billing errors
Want me to tailor this for a specific format — thali/à la carte restaurant, cloud kitchen with limited floor service, or a hotel banqueting setup — or turn it into a polished recruitment poster like the ones you've made before?
job description of a south india chef (CDP)
Job Description: Chef de Partie (CDP) – South Indian Cuisine
Position: Chef de Partie – South Indian Section
Reports to: Sous Chef / Executive Chef
Department: Kitchen (Back of House)
Role Summary
The CDP – South Indian is responsible for running the South Indian section of the kitchen independently, ensuring authentic taste, consistency, and speed of production for dosas, idlis, tiffin items, curries, and regional specialties across breakfast, à la carte, and catering formats.
Key Responsibilities
Production & Cooking
- Prepare and cook South Indian items to standard recipes: dosa varieties, idli/vada, uttapam, tiffin combos, sambhar, rasam, chutneys, curries (Chettinad, Andhra, Kerala-style), biryanis
- Maintain batter fermentation schedules (idli/dosa batter — grinding ratios, fermentation time, consistency)
- Ensure correct tempering (tadka), spice blending, and regional flavor authenticity across Tamil, Andhra, Kerala, Karnataka styles
- Portion control and plating as per SOP/photo standards
- Handle live counters (dosa counter) during service if required
Section Management
- Manage mise-en-place for the section — batters, chutneys, podis, ground masalas, stocks
- Coordinate with CDP/commis of other sections for combined orders (thali, catering trays)
- Monitor stock levels of section-specific ingredients (urad dal, rice varieties, curry leaves, coconut, tamarind)
- Ensure FIFO and minimize wastage of perishables (batter, coconut, chutneys)
Quality & Hygiene
- Maintain HACCP/FSSAI hygiene standards — batter storage temperature, cross-contamination control
- Check taste consistency batch-to-batch; report deviations
- Ensure equipment (dosa tawa, idli steamer, wet grinder) is maintained and cleaned properly
Team & Training
- Supervise and train commis/kitchen helpers assigned to the section
- Delegate prep tasks and monitor speed/accuracy during peak service
- Step in for Sous Chef during section-related decisions in their absence
Administrative
- Assist in costing/recipe standardization for South Indian menu items
- Report ingredient wastage and pilferage
- Participate in new menu/catering item development for South Indian specials
Skills & Qualifications
- Diploma/Degree in Culinary Arts or equivalent hands-on experience
- 4–6 years kitchen experience, 2+ years specifically in South Indian cuisine
- Strong knowledge of batter fermentation science, regional masalas, and live counter handling
- Ability to work under pressure during breakfast/brunch rush and catering volumes
- Physical stamina for live counter/high-volume stations
Key Metrics
- Consistency of taste/quality (batter fermentation, spice balance)
- Speed of service at live counter / order fulfillment time
- Wastage percentage (batter, coconut, perishables)
- Hygiene audit scores
- Team training/output under supervision
Send your resume to Number/Email
[email protected]/ 9991132241
Pay: ₹22,000.00 - ₹28,000.00 per month
Benefits:
Work Location: In person
