Job Description

A restaurant captain oversees daily dining room operations, leading service staff to ensure guest satisfaction and high service standards. Key duties include supervising servers, coordinating with the kitchen, managing reservations, handling guest complaints, training staff, and ensuring cleanliness and safety. They also have extensive knowledge of the menu, which they use to assist guests and train other staff. Core responsibilities

Guest service:

Greet guests warmly, take orders, make recommendations, and ensure all needs are met promptly and professionally.

Staff supervision and training:

Lead, motivate, and train service staff, including servers, to maintain service quality and operational efficiency.

Operational management:

Oversee daily operations, including managing reservations, coordinating the flow of orders between the front-of-house and the kitchen, and ensuring table settings are correct.

Problem resolution:

Address and resolve guest complaints, concerns, and special requests tactfully.

Quality control:

Maintain high standards of cleanliness, safety, and presentation in the dining area and ensure compliance with health regulations.

Sales and promotion:

Promote and upsell menu items and specials to maximize revenue.

Menu expertise:

Possess thorough knowledge of all menu items, including ingredients and preparation, to answer questions and assist with selections.
Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹24,000.00 per month

Benefits:

Food provided
Work Location: In person