Job Title:
Restaurant Captain / Service Captain
Department:
Operations / Food & Beverage Service
Reporting To:
Restaurant Manager / Unit Manager
Interested candidate shall forward their profile to hrcareer at sgbpl dot in ;
whatsapp : 63-84-00-93-50
Job Summary:
The Restaurant Captain is responsible for supervising daily restaurant service operations, ensuring excellent customer service, coordinating with kitchen and service staff, and maintaining service standards to provide a pleasant dining experience for guests.
Key Responsibilities:Service Operations
- Supervise and coordinate the activities of waiters, stewards, and service staff.
- Ensure smooth and efficient restaurant operations during shifts.
- Monitor table allocation and seating arrangements.
- Assist guests with menu selections and special requests.
- Ensure timely and accurate order taking and food service.
Customer Service
- Welcome guests and ensure a positive dining experience.
- Handle customer complaints and resolve issues professionally.
- Monitor guest satisfaction and obtain feedback.
- Build and maintain strong customer relationships.
Team Management
- Guide, train, and motivate service staff.
- Conduct shift briefings and communicate daily updates.
- Monitor employee grooming, attendance, and discipline.
- Assist in onboarding and training new employees.
Coordination
- Coordinate with kitchen staff for order preparation and service timing.
- Ensure proper communication between service and kitchen teams.
- Monitor food quality, presentation, and service standards.
Cash & Billing
- Verify guest bills before presentation.
- Ensure accurate billing and payment processing.
- Support cash handling procedures and POS operations.
Hygiene & Compliance
- Ensure cleanliness of dining areas, service stations, and equipment.
- Maintain food safety and hygiene standards.
- Ensure compliance with company policies and operational procedures.
Inventory & Supplies
- Monitor availability of service items and consumables.
- Report shortages and coordinate replenishment requirements.
- Assist in stock control and inventory checks.
Required Qualifications:
- Diploma or Degree in Hotel Management, Hospitality, or related field.
- 2–5 years of experience in restaurant or food service operations.
- Experience in supervising restaurant service teams preferred.
Required Skills:
- Strong leadership and team management skills.
- Excellent communication and customer service skills.
- Knowledge of restaurant operations and service standards.
- Ability to handle customer complaints effectively.
- Familiarity with POS systems and billing procedures.
- Good problem-solving and multitasking abilities.
- Strong organizational and time-management skills.
Key Performance Indicators (KPIs):
- Customer satisfaction scores.
- Service quality and speed.
- Team productivity and attendance.
- Table turnover efficiency.
- Complaint resolution effectiveness.
- Compliance with hygiene and service standards.
Working Conditions:
- Rotational shifts, weekends, and public holidays.
- Standing and walking for extended periods.
- Fast-paced restaurant environment.
Experience Required: 2–5 Years
Industry: Restaurant, Fine Dining, Casual Dining, QSR, Café, Sweets & Savouries Chains.
Pay: ₹18,244.31 - ₹22,087.53 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
