Job Description: Floor Lead / Captain
Job Title: Floor Leader / Captain
Department: Food & Beverage
Reports to: F&B Executive / Assistant Restaurant Manager
Profile: High School / Diploma / Hotel School Certification
Excellent Communication & Interpersonal skills
Pleasing personality
Good training skills
21 to 30 years old
Computer Literate
Previous experience in a leadership role within the restaurant industry is essential.
Experience: Minimum 2 years in F&B in a similar position
Job Overview:
The Floor Leader / Captain is responsible for overseeing the smooth operation of the dining room or service floor in a restaurant or hospitality venue. This position involves leading and managing the front-of-house team, ensuring excellent customer service, coordinating between servers and kitchen staff, and maintaining a welcoming atmosphere for guests. The Floor Leader / Captain ensures that service standards are consistently met, handles guest inquiries and complaints, and supports staff in achieving operational goals.
Key Responsibilities:
1. Team Leadership & Coordination:
- Lead and motivate front-of-house staff, including servers, hosts, and bussers, to ensure smooth service delivery.
- Assign stations to servers, monitor their performance, and provide guidance to ensure excellent customer service.
- Foster a positive and efficient work environment by maintaining clear communication with the team.
- Ensure staff are adhering to company policies and service standards.
2. Customer Service Excellence:
- Provide outstanding service to guests by addressing their needs promptly and courteously.
- Ensure that guests are seated in a timely manner and that service runs smoothly throughout the dining experience.
- Handle guest complaints and concerns with professionalism, offering resolutions when necessary.
- Monitor guest satisfaction, and take proactive steps to enhance their dining experience.
3. Training & Development:
- Assist in training new staff members, ensuring they understand service expectations and operational procedures.
- Provide ongoing coaching and feedback to team members to ensure they are performing at their best.
- Help with regular staff evaluations and suggest areas for improvement.
4. Operations Support:
- Oversee the flow of service from the front-of-house to the kitchen, ensuring orders are processed efficiently and that all guest requests are handled.
- Assist in coordinating special events or large reservations, ensuring all details are addressed.
- Ensure all service areas are well-maintained, including cleanliness of tables, floors, and restrooms.
- Ensure that all equipment (e.g., POS systems, drink stations) are functioning properly.
5. Quality Control:
- Monitor the quality of food and beverages being served, ensuring consistency in presentation and taste.
- Verify that food orders are correctly prepared and served to guests in a timely manner.
- Conduct regular checks to ensure that all service areas are stocked with necessary supplies and that cleanliness standards are maintained.
6. Health & Safety Compliance:
- Ensure that all food safety and sanitation protocols are adhered to by the team, including proper handling of food and beverages.
- Maintain a safe working environment for all staff, adhering to health and safety regulations.
- Ensure that staff are aware of emergency procedures and are trained in the handling of any accidents or incidents.
7. Shift Management & Reporting:
- Supervise staff during the shift, ensuring that all duties are completed in a timely manner.
- Handle shift changes, monitor staff attendance, and report any issues to the manager.
- Assist with cash handling and closing duties, ensuring proper reconciliation of cash, credit card transactions, and tips at the end of the shift.
8. Collaboration with Management:
- Work closely with the Restaurant Manager or Supervisor to meet service goals and improve operational efficiency.
- Communicate guest feedback, service issues, and team concerns to management.
- Assist in implementing new policies, procedures, and strategies to enhance service quality.
9. Sales & Upselling:
- Encourage staff to upsell menu items, beverages, or special promotions to increase sales and enhance the guest experience.
- Monitor overall sales performance and work with the team to meet or exceed sales targets.
Skills & Qualifications:
- Previous experience in a front-of-house role, such as a server, host, or bartender, with at least one year in a supervisory position.
- Excellent customer service skills and a friendly, approachable demeanor.
- Strong leadership abilities and the ability to motivate and inspire a team.
- Ability to manage multiple tasks and prioritize in a fast-paced environment.
- Knowledge of restaurant operations, including POS systems and cash handling.
- Strong communication skills, both verbal and written.
- Ability to handle guest complaints and resolve issues professionally.
- Flexibility to work evenings, weekends, and holidays.
- Strong problem-solving skills and attention to detail.
- Knowledge of food safety and health regulations.
Pay: ₹18,000.00 - ₹22,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
