Floor Captain:
Core Purpose: To ensure every customer receives fast, accurate, hygienic, and friendly service while maintaining smooth restaurant operations and maximizing sales. For a Taste King QSR (stand-and-eat, takeaway, and grab-and-go), a traditional restaurant floor captain role should evolve into what many modern chains call an Operations Captain or Guest Experience Captain. The focus shifts from table management to speed, flow, accuracy, cleanliness, and customer interaction.
Key Responsibilities
1. Customer Experience Management:
Primary Objective: Ensure every customer gets served quickly, correctly, and pleasantly.
Responsibilities:
> Greet customers entering the outlet.
> Help first-time customers understand the menu.
> Manage waiting customers during rush periods.
> Resolve complaints immediately.
> Ensure takeaway orders are handed over correctly.
> Build relationships with regular customers.
> Monitor customer waiting experience.
2. Counter & Order Flow Management:
Primary Objective: Keep the order-to-delivery process moving smoothly.
Responsibilities:
> Monitor queue length.
> Manage order rushes.
> Coordinate between billing counter and kitchen.
> Prioritize online, takeaway, and walk-in orders.
> Ensure order numbers are called out properly.
> Prevent bottlenecks at pickup counters.
> Maintain service speed targets.
3. Team Leadership & Shift Management:
Primary Objective: Ensure the team functions like a well-coordinated unit.
Responsibilities:
> Conduct pre-shift briefing.
> Assign stations (billing, packing, service, cleaning).
> Monitor staff performance throughout the shift.
> Train new employees.
> Ensure uniform and grooming compliance.
> Manage break schedules.
> Lead during peak rush periods.
4. Sales & Upselling:
Responsibilities:
> Promote best sellers
> Promote combos and premium items.
> Inform guests about new launches and offers.
5. Hygiene & Brand Standards:
Primary Objective: Ensure Taste King always looks clean, fresh, and trustworthy.
Responsibilities:
> Monitor customer-facing cleanliness continuously.
> Ensure standing counters are wiped regularly.
> Check food display presentation.
> Supervise packaging quality.
> Ensure staff maintain hygiene standards.
> Monitor wash area and waste disposal.
> Conduct hourly cleanliness checks.
6. Stock & Service Readiness:
Primary Objective: Ensure operations never stop due to missing supplies.
Responsibilities:
> Monitor availability of high-selling products.
> Check packaging materials.
> Ensure sauces, tissues, disposables, and condiments are stocked.
> Alert management before shortages occur.
> Reduce wastage on the floor.
> Coordinate with kitchen for replenishment.
7. Billing, Cash & Order Accuracy:
Primary Objective: Ensure every order is billed correctly and delivered accurately.
Responsibilities:
> Monitor billing counter operations.
> Verify discounts and promotional offers.
> Handle payment issues.
> Check order accuracy before handover.
> Reconcile shift cash collections.
> Ensure POS compliance.
Requirements:
Experience: 3–5+ years in QSR or casual dining Skills: ● Team leadership ● Conflict resolution ● Customer handling ● Sales mindset ● Basic computer/POS knowledge ● Hindi + English communication Mindset:
"I am responsible for everything the customer sees, feels, and remembers."
Pay: ₹12,000.00 - ₹18,000.00 per month
Benefits:
- Paid time off
- Provident Fund
Work Location: In person
