A restaurant captain leads the front-of-house service team for an assigned station or dining room, acting as the primary link between guests, servers, and the kitchen.
Key Responsibilities
· Guest Relations: Greet guests warmly, assist with seating, take detailed food and beverage orders, and offer expert menu or wine recommendations.
· Floor Supervision: Oversee a designated station of tables to ensure proper sequence of service, timing, and flawless execution by junior servers and bussers. Kitchen Coordination: Communicate special dietary requirements, allergies, and order modifications clearly to the culinary team.
· Team Leadership: Conduct pre-shift team briefings, train new staff on service standards, and mentor front-of-house employees.
· Quality Assurance: Inspect table settings, side stations, and general dining area cleanliness before and during service.
· Administrative Duties: Handle guest feedback, resolve complaints tactfully, process POS transactions, and complete end-of-shift reports.
Pay: ₹22,000.00 - ₹24,000.00 per month
Benefits:
Work Location: In person
