Restaurant Captain (Job Description)
Job Title: Restaurant Captain
Department: Food & Beverage Service
Reports To: Restaurant Manager / Assistant Restaurant Manager
Job Summary
The Restaurant Captain is responsible for supervising the restaurant service team, ensuring exceptional guest service, maintaining service standards, and coordinating daily restaurant operations. The Captain acts as a link between the management, kitchen, and service staff to ensure smooth and efficient operations.
Key Responsibilities
- Supervise and lead stewards/waiters during each shift.
- Welcome guests warmly and ensure a memorable dining experience.
- Assign tables and service stations to team members.
- Ensure all guests are served promptly, professionally, and courteously.
- Coordinate with the kitchen and bar to ensure timely food and beverage service.
- Handle guest complaints professionally and resolve issues promptly.
- Monitor table setup, cleanliness, and restaurant ambience.
- Ensure compliance with hygiene, food safety, and service standards.
- Train, coach, and motivate new and existing service staff.
- Conduct pre-shift briefings and communicate daily specials and promotions.
- Monitor staff grooming, punctuality, and discipline.
- Assist in achieving sales targets by promoting menu items and upselling.
- Check guest bills for accuracy before presentation.
- Maintain inventory of service equipment and report shortages or damages.
- Prepare daily shift reports and communicate operational updates to management.
- Ensure all opening and closing duties are completed as per SOP.
Required Qualifications
- Diploma or Bachelor's degree in Hotel Management (preferred).
- 2–5 years of experience in a restaurant, hotel, or bar, with at least 1 year in a supervisory role.
- Strong knowledge of food and beverage service standards.
- Excellent communication and interpersonal skills.
- Leadership and team management abilities.
- Ability to work under pressure and in shifts, including weekends and holidays.
- Basic computer knowledge and familiarity with POS systems.
Key Skills
- Leadership and Team Management
- Guest Relationship Management
- Customer Service Excellence
- Communication Skills
- Problem Solving
- Time Management
- Upselling and Sales Techniques
- Food & Beverage Knowledge
- Conflict Resolution
- Attention to Detail
Key Performance Indicators (KPIs)
- Guest satisfaction scores
- Service speed and efficiency
- Team productivity
- Upselling and average bill value
- Customer complaint resolution
- Staff attendance and discipline
- Compliance with hygiene and SOP standards
Working Conditions
- Rotational shifts, including weekends and public holidays.
- Prolonged standing and walking during service hours.
- Fast-paced restaurant environment.
Pay: ₹9,956.05 - ₹20,116.38 per month
Benefits:
- Flexible schedule
- Food provided
- Paid sick time
- Paid time off
Work Location: In person
