Job Description

Supervising and Training Staff:

Restaurant captains train, supervise, and mentor waitstaff, ensuring they adhere to service standards and provide excellent customer service.

Managing Dining Operations:

They oversee the smooth and efficient flow of service, including seating guests, taking orders, coordinating with the kitchen, and ensuring timely delivery of food and beverages.

Customer Service:

Captains are responsible for ensuring guest satisfaction by greeting guests, addressing complaints, and anticipating their needs.

Inventory and Supplies:

They may be involved in managing inventory, ordering supplies, and maintaining the cleanliness and organization of the dining area.

Communication and Coordination:

Effective communication with both the front-of-house and kitchen staff is crucial for coordinating service and addressing any issues that may arise.

Problem Solving:

Restaurant captains are expected to handle unexpected situations, resolve conflicts, and make decisions to ensure smooth operations.

Maintaining Standards:

They ensure compliance with health and safety regulations and uphold the restaurant's service standards.
Job Types: Full-time, Fresher

Pay: ?10,000.00 - ?20,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Schedule:

Rotational shift Weekend availability
Work Location: In person