leads the front-of-house team, supervising service staff to ensure high-quality dining experiences and adherence to operational standards.
Key Responsibilities:
Service Supervision: Leads front-of-house staff, conducts pre-shift briefings, and manages station assignments.
Guest Service Excellence: Greets guests, takes orders, and addresses complaints or special requests promptly.
Operations & Standards: Ensures adherence to SOPs, including menu knowledge, table setup, and safety protocols
Liaison & Sales: Acts as a bridge between the kitchen and floor, ensuring efficient food delivery, and drives revenue through upselling.
Inventory & Hygiene: Monitors cleanliness of service areas and manages operational inventory.
Required Skills & Qualifications:
Experience: 2–4 years in fine dining or high-volume restaurants.
Leadership: Strong team management and interpersonal skills.
Communication: Excellent communication skills for handling guests and coordinating staff.
Knowledge: Comprehensive understanding of food and beverage service techniques.
Physical Requirements:
Physically fit and well-groomed.
Job Type: Full-time
Benefits:
- Food provided
- Leave encashment
Experience:
- As senior waiter or captain : 2 years (Preferred)
Work Location: In person
