Job Description (JD)Position: Service Captain
Department: Operations / Front of House
Reporting To: Assistant Manager / Operations Manager
Position Overview
The Service Captain is responsible for managing premium dining operations, ensuring smooth service execution, maintaining hospitality standards, and delivering an exceptional customer experience. The role involves supervising stewards, coordinating with kitchen and billing teams, driving sales through value selling, and ensuring operational discipline on the floor.
Key Responsibilities
1. Service Operations & Team Management
- Manage daily floor operations and ensure smooth service flow.
- Supervise stewards and ensure proper task execution, grooming, discipline, and service standards.
- Conduct pre-shift briefings regarding menu updates, sales priorities, and service expectations.
- Monitor cleaning and hygiene activities to maintain premium standards.
2. Customer Experience & Hospitality
- Ensure customers receive a warm welcome and premium dining experience.
- Monitor table service, customer engagement, food delivery, and overall satisfaction.
- Handle customer requirements, feedback, and service concerns professionally.
- Coordinate special occasions, events, and customized customer requirements.
3. Sales & Revenue Enhancement
- Drive revenue growth through effective value selling and upselling techniques.
- Provide product recommendations and explain menu specialties to customers.
- Maintain strong product knowledge of bakery items, beverages, and food offerings.
- Support achievement of daily, weekly, and monthly sales targets.
4. Kitchen & Billing Coordination
- Coordinate with the Head Chef to ensure smooth food delivery and minimize waiting time.
- Monitor order flow through the POS system and resolve service delays.
- Ensure accurate billing coordination and proper order recording.
- Support stock availability checks and prevent wastage through effective coordination.
5. Reporting & Operational Control
- Maintain service reports, customer feedback records, and daily operational updates.
- Conduct team reviews and report staff performance, service issues, and improvements.
- Monitor service equipment, stock requirements, and operational needs.
- Escalate major operational, customer, or employee-related issues to management.
Required Skills & Qualifications
- Experience in hospitality, restaurant operations, or premium dining service preferred.
- Strong leadership and team management skills.
- Excellent customer handling and communication abilities.
- Knowledge of food service standards, upselling techniques, and POS systems.
- Ability to manage multiple tasks in a fast-paced environment.
Pay: ₹20,000.00 - ₹25,000.00 per month
Benefits:
- Cell phone reimbursement
- Commuter assistance
Work Location: In person
