The Restaurant Captain is responsible for supervising the day-to-day operations of the restaurant floor, ensuring excellent guest service, coordinating with the kitchen and bar, and leading the service team to achieve high standards of hospitality and operational efficiency.
Key Responsibilities1. Guest Service
- Welcome and assist guests in a courteous and professional manner.
- Ensure guests receive prompt and efficient service.
- Handle guest complaints and resolve issues promptly, escalating when necessary.
- Maintain high standards of customer satisfaction and hospitality.
2. Restaurant Operations
- Supervise daily restaurant operations during shifts.
- Allocate duties and monitor the performance of service staff.
- Ensure proper table setup and restaurant cleanliness.
- Oversee opening and closing procedures.
- Coordinate with the kitchen and bar for smooth service.
3. Team Leadership
- Guide, train, and motivate waiters, stewards, and trainees.
- Conduct pre-shift briefings and communicate daily specials and promotions.
- Monitor staff grooming, hygiene, and punctuality.
- Assist in onboarding and training new employees.
4. Food and Beverage Service
- Ensure food and beverages are served according to established standards.
- Verify order accuracy and timely delivery.
- Recommend menu items and upsell food and beverages.
- Ensure compliance with food safety and hygiene standards.
5. Cash and Billing
- Verify guest bills for accuracy.
- Assist with POS operations and cash handling procedures.
- Ensure proper settlement of bills and documentation.
6. Inventory and Stock Control
- Monitor restaurant supplies and operating equipment.
- Report shortages and breakages.
- Assist in stock-taking and inventory management.
7. Hygiene and Safety
- Maintain cleanliness and sanitation standards.
- Ensure compliance with HACCP and food safety regulations.
- Follow workplace health and safety procedures.
- Ensure staff adhere to personal hygiene and grooming standards.
Qualifications
- Diploma or Bachelor's degree in Hotel Management or Hospitality Management preferred.
- 2–4 years of experience in restaurant service, with at least 1 year in a supervisory role.
- Experience in a four-star or five-star hotel or fine dining restaurant is an advantage.
Skills Required
- Excellent communication and interpersonal skills.
- Leadership and team management abilities.
- Strong customer service orientation.
- Good knowledge of food and beverage service standards.
- Ability to work under pressure and manage multiple tasks.
- Knowledge of POS systems and billing procedures.
- Basic computer skills.
- Problem-solving and conflict resolution skills.
Working Conditions
- Flexible to work shifts, weekends, and public holidays.
- Ability to stand and walk for extended periods.
- Maintain professional grooming and uniform standards.
Key Performance Indicators (KPIs)
- Guest satisfaction scores.
- Service quality and speed.
- Upselling and sales targets.
- Staff productivity and attendance.
- Complaint resolution effectiveness.
- Compliance with hygiene and safety standards.
- Table turnover and operational efficiency.
Pay: ₹18,000.00 - ₹22,000.00 per month
Benefits:
- Flexible schedule
- Food provided
Work Location: In person
