Supervise and lead service staff during restaurant, bar, or banquet operations.
Ensure smooth guest service by monitoring table settings, food quality, and service standards.
Allocate duties and brief staff before each shift on menu details, promotions, and service expectations.
Greet guests, take orders when required, and ensure special requests are handled professionally.
Coordinate with the kitchen and bar teams to ensure timely service.
Handle guest complaints and provide quick service recovery to maintain satisfaction.
Train and motivate new service staff in hotel service standards and etiquette.
Maintain cleanliness, hygiene, and safety standards in dining and service areas.
Oversee billing, cash handling, and ensure accurate order postings in POS systems.
Report daily operations, issues, and staff performance to the F&B Supervisor/Manager.
EXPERIENCE
Total 6 years' experience
Minimum 1 year as Captain
Job Types: Full-time, Permanent
Pay: ?19,000.00 - ?25,000.00 per month
Work Location: In person
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