To supervise the service floor, ensure the highest standards of hospitality, and drive revenue through suggestive selling. The Junior Captain is responsible for a specific "Station" or section of the restaurant and must ensure every guest in that area receives 3-star quality service.
Key Responsibilities1. Floor Supervision & Service
- Section Ownership: Take full responsibility for a designated set of tables, ensuring they are perfectly set before service begins.
- Greeting & Seating: Welcome guests professionally and assist them with seating if the Hostess is unavailable.
- Menu Expertise: Explain the menu in detail, including ingredients, cooking styles, and "Chef’s Specials."
- Order Management: Supervise the Junior Stewards to ensure food is served at the correct temperature and in the right sequence.
2. Sales & Revenue Management
- Suggestive Selling: Use the "Appetizer-Main-Dessert" flow to increase the bill value.
- Guest Preferences: Remember the preferences of repeat guests (linked to your Marketing SOP) to build loyalty.
3. Operational Coordination
- KOT Management: Ensure Kitchen Order Tickets (KOTs) are punched accurately into the POS system to avoid billing errors.
- Table Turnaround: Efficiently manage table clearing and resetting to minimize guest waiting times during peak hours.
- Complaint Handling: Resolve minor guest complaints on the spot and escalate major issues to the Restaurant Manager immediately.
4. Training & Hygiene
- Mentorship: Conduct "On-the-Job Training" (OJT) for Stewards on tray handling, water pouring, and napkin folding.
- Side Station Maintenance: Ensure the station is stocked with sufficient cutlery, crockery, and condiments.
Job Type: Full-time
Pay: ₹14,000.00 - ₹17,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
