A restaurant captain (or head waiter) is the floor supervisor who manages front-of-house operations to ensure smooth service and exceptional customer experiences. They bridge the gap between guests, waitstaff, and the kitchen. [1, 2, 3]Key Responsibilities1. Staff Supervision & Leadership
- Shift Briefings: Conduct pre-shift meetings with the manager to discuss VIP tables, menu changes, and daily targets.
- Delegation: Assign tables to waiters (stewards) to ensure workloads are balanced and optimal occupancy is achieved.
- Training: Mentor junior waitstaff on menu knowledge, service standards, and table etiquette.
Pay: ₹20,000.00 - ₹22,000.00 per month
Benefits:
Work Location: In person
