Job Description
Organization: Gunpowder Restaurant
Job Title: Captain
Department: Restaurant Service
Front of the House
Lead and manage the front-of-house staff, ensuring a smooth and efficient service.
Oversee the dining area and bar, maintaining a welcoming and organized environment.
Actively manager reservation, table management and POS systems along with the Hostess.
Assist guest while seating.
Ensure guests are serviced within specified time.
Communication
Maintain a good knowledge of menu and presentation standards.
Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
Answer any questions regarding menu and assist with menu selections.
Anticipate any unexpected guest need and reacts promptly and tactfully.
Answer questions regarding diet restrictions and allergies, if unsure consult with leads to get right information to the guest and team
Thank and give fond farewell to guests conveying anticipation for their next visit.
Floor Duties
Provide personalized service to guests, creating a positive and memorable experience.
Handle guest inquiries, concerns, and feedback with professionalism and responsiveness.
Ensure that assigned team meets applicable grooming standards and hygiene standards.
Set tables according to type of event and service standards.
Apply service techniques correctly and to enhance dining experience.
Assist in service of food courses and beverages to guests.
Monitor the quality of beverages served, including cocktails, wines, and other spirits.
Record transaction / orders in Point of Sales systems at the time of order.
Communicate with the kitchen regarding any menu questions, the length of wait and product availability.
Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
Check with guests to ensure satisfaction with each food course and beverages.
Responsible for clearing, collecting, and returning food and beverage items to proper area.
Maintain cleanliness of work areas, chinaware, glass, etc. throughout the shift.
Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
Ensure accurate final bill to guest and process payments.
Assist guests and team with billing queries and resolve any billing issues in consultation with leadership.
Ensure that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
Scheduling
Create and manage staff schedules for both the restaurant and bar, ensuring adequate coverage for all shifts.
Effectively manage time-off requests and schedule adjustments while adhering to labour cost targets.
Stay attentive to business trends and peak hours to optimize staff scheduling for efficiency.
Billing and Payments
Oversee accurate billing processes, handling payments, and resolving discrepancies.
Implement and monitor cash handling procedures to maintain financial integrity.
Perform shift closing on the Point of Sales terminal and tally cash and credit card settlements along with the cashier.
Cover cashiers’ position in its absence
Administration
Implement strategies to increase sales, including upselling and suggestive selling.
Collaborate with the management team to develop promotions and special events.
Ensures that restaurant brand standards and SOPs are consistently implemented.
Work with fellow staff and manager to ensure that the restaurant achieves its full potential.
Completes the daily responsibilities that are set for each individual shift.
Complete closing duties, including restocking items, turning off lights, etc.
Conducts monthly inventory checks on all operating equipment and supplies.
Assist in staff appraisals and employee recognition programmes.
Train, supervise, and motivate the serving staff to deliver a great dining experience.
Foster a collaborative and positive team culture to enhance overall performance.
Any other duties related to food and beverage service assigned by the manager.
Prerequisites
Good command in both spoken and written English.
Should have pleasing personality.
Excellent guest service skill.
Good knowledge of food and beverage service.
Must possess a valid two and four-wheeler licence. Must possess a valid Aadhar and PAN card.
Qualifications
Proven experience of 12 months as a Senior Captain / Captain or similar role in a reputable restaurant or hotel.
Good knowledge of Indian and international cuisines, as well as alcoholic and non-alcoholic beverages.
Excellent communication and leadership skills.
Ability to handle a fast-paced environment and resolve challenges effectively.
Education and Certifications
Degree / Diploma in Hospitality Management or a related field.
Work experience in lieu of the above may be considered for exceptional candidates.
Look & Deportment
Formal White Shirt, Full sleeve
Formal Black Trousers, Black leather / Faux Leather Belt Formal Leather Shoes, Black
Conservative Haircut
Trimmed Goatee or Mustache (full beard not allowed) Conservative perfume or deodorant
Reports to: Proprietor, Consultant and Investors, Restaurant Operations Manager
Responsible for: Host, Senior Waiter, Waiter and Assistant waiters
Working Relationship: Executive Chef, Facility Manager, Housekeeping team, Storeroom Manager, Beverage Operations Lead, Senior Bartender, Bartender, Bar Assistant, Cashier, HR Manager, Company Accountant
Job Type: Full-time
Pay: ₹22,000.00 - ₹24,000.00 per month
Benefits:
- Food provided
- Paid time off
- Provident Fund
Experience:
- total work: 2 years (Required)
Language:
Work Location: In person
