Job Description

Job Summary:

The

Restaurant Captain

is responsible for supervising and coordinating the dining area's service operations to ensure exceptional guest experiences. The role involves managing service staff, ensuring smooth table service, maintaining hygiene and quality standards, and supporting the restaurant team in achieving service excellence.

Key Responsibilities:

Supervise and guide the service team during restaurant operations. Ensure smooth coordination between

kitchen and service staff

for timely food delivery. Greet and interact with guests, ensuring high levels of

guest satisfaction and personalized service

. Take and confirm orders accurately, ensuring special requests are communicated to the kitchen. Manage table setups, cleanliness, and ambience as per restaurant standards. Assist the Restaurant Manager in

training and mentoring service staff

. Monitor guest feedback and take prompt action on any complaints or issues. Ensure adherence to

SOPs, hygiene, and safety standards

. Handle billing and cash procedures when required. Assist in inventory checks and ensure sufficient stock of service materials (cutlery, linen, etc.). Support in planning and executing special events or promotions.

Requirements:

Education:

Diploma or Degree in Hotel Management / Hospitality.

Experience:

2-4 years of experience in F&B service, with at least 1 year as a Captain or Supervisor.

Skills & Attributes:

Strong leadership and communication skills. Excellent guest-handling and problem-solving abilities. Good knowledge of food and beverages, menu items, and service styles. Team player with a positive attitude and attention to detail. Presentable, disciplined, and customer-focused.
Job Types: Full-time, Permanent

Pay: ₹15,000.00 - ₹30,000.00 per month

Benefits:

Food provided Paid sick time Paid time off Provident Fund
Work Location: In person