Job Description – Restaurant CaptainJob Title
Restaurant Captain
Department
Food & Beverage Service
Reports To
Restaurant Manager
Job Summary
The Restaurant Captain is responsible for supervising the daily operations of the restaurant floor, ensuring excellent customer service, coordinating service staff, maintaining hygiene standards, and ensuring smooth communication between guests, the kitchen, and management.
Key Responsibilities
- Supervise and coordinate the activities of restaurant stewards and service staff.
- Welcome guests, assist them with seating, and ensure they receive prompt and courteous service.
- Take responsibility for smooth restaurant operations during assigned shifts.
- Ensure all food and beverages are served according to company standards.
- Handle guest complaints professionally and resolve issues promptly or escalate them to the Restaurant Manager when required.
- Monitor staff grooming, attendance, discipline, and performance.
- Conduct pre-shift briefings and assign duties to team members.
- Coordinate with the kitchen to ensure timely preparation and delivery of food orders.
- Verify table setup, cleanliness, and restaurant ambience before opening.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Monitor inventory of service equipment and report shortages or damages.
- Assist in training new employees on service standards and company policies.
- Promote upselling of menu items and beverages to enhance guest satisfaction and revenue.
- Prepare daily shift reports and communicate operational updates to management.
Qualifications
- Diploma or Bachelor's degree in Hotel Management, Hospitality, or a related field (preferred).
- Minimum 2–5 years of experience in restaurant or hotel food service, with at least 1 year in a supervisory role.
Skills Required
- Excellent communication and interpersonal skills.
- Strong leadership and team management abilities.
- Customer service orientation.
- Good knowledge of food and beverage service standards.
- Ability to handle guest complaints calmly and professionally.
- Time management and multitasking skills.
- Basic computer and Point-of-Sale (POS) system knowledge.
- Ability to work under pressure and during weekends, holidays, and shifts.
Key Competencies
- Leadership
- Teamwork
- Problem-solving
- Decision-making
- Attention to detail
- Professional appearance and grooming
- Positive attitude and integrity
Working Conditions
- Rotational shifts, including weekends and public holidays.
- Standing and walking for extended periods.
- Fast-paced restaurant environment.
Performance Indicators (KPIs)
- Guest satisfaction and feedback scores.
- Service quality and speed.
- Team productivity and discipline.
- Upselling performance.
- Compliance with hygiene and safety standards.
- Reduction in guest complaints.
Pay: ₹20,000.00 - ₹25,000.00 per month
Work Location: In person
