Role Overview
The Restaurant Captain is responsible for supervising restaurant operations during service hours and ensuring excellent food and beverage service to guests. The role includes guiding stewards, coordinating with the kitchen, maintaining service standards, and ensuring a smooth dining experience for guests.
Key Responsibilities
Restaurant Operations
- Supervise daily restaurant operations and ensure smooth service during meal periods.
- Ensure proper table setup, outlet readiness, and service preparation before opening.
- Monitor service flow and ensure timely delivery of food and beverages to guests.
Guest Service
- Welcome and assist guests in the restaurant and ensure a pleasant dining experience.
- Take guest orders when required and provide menu recommendations.
- Handle guest inquiries, requests, and complaints professionally.
Team Supervision
- Supervise and guide stewards and senior stewards during service.
- Conduct daily briefings and allocate duties to the team.
- Ensure staff maintain grooming standards and service protocols.
Coordination
- Coordinate with the kitchen team to ensure timely preparation and service of food orders.
- Communicate with other departments for special events, group bookings, and guest requirements.
Quality & Hygiene
- Ensure high standards of cleanliness, hygiene, and presentation in the restaurant.
- Monitor table clearing, resetting, and overall dining area appearance.
Qualifications & Requirements
- Diploma / Degree in Hotel Management or Hospitality.
- 3 years of experience in Food & Beverage Service, preferably in restaurant operations.
- Good leadership, communication, and guest handling skills.
- Strong knowledge of restaurant service standards.
- Flexible to work shifts, weekends, and holidays.
Job Types: Full-time, Permanent
Pay: ₹22,000.00 - ₹25,000.00 per month
Benefits:
- Food provided
- Health insurance
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
