Job Description

A restaurant captain oversees a restaurant's dining room, ensuring a high-quality guest experience through staff supervision, guest interaction, and coordination with the kitchen and management. Key responsibilities include managing service staff, training them on service standards, handling guest concerns, maintaining a clean and safe dining environment, and assisting with operations like reservations and inventory. Essential skills for this role are strong leadership, excellent communication, problem-solving, and a focus on customer satisfaction. Key Responsibilities

Guest Experience:

Greet guests, address their needs, and handle complaints to ensure a positive dining experience and build guest loyalty.

Staff Management:

Supervise, train, and motivate servers and other front-of-house staff, assigning tasks and ensuring adherence to service standards and company policies.

Operational Oversight:

Manage daily dining room operations, including coordinating with the kitchen, managing reservations and seating, and monitoring table turnover.

Quality Control:

Ensure high-quality food and beverage service and maintain cleanliness and hygiene standards throughout the dining area.

Communication:

Serve as a liaison between guests, the kitchen staff, and management, relaying needs and ensuring smooth communication.

Inventory & Supplies:

Assist with inventory control and ensure all tableware, cutlery, and linens are clean and in good condition.
Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹22,000.00 per month

Work Location: In person