A Restaurant Captain is responsible for supervising the dining area, ensuring smooth service operations, and delivering exceptional guest experiences. They act as a bridge between the service staff and management, maintaining high standards of hospitality.
Key Responsibilities
Guest Service
Greet and seat guests courteously
Take orders accurately and suggest menu items
Ensure timely service and guest satisfaction
Team Supervision
Guide and monitor waitstaff performance
Allocate tables and manage floor operations
Train new staff on service standards
Coordination
Liaise with kitchen and bar for order execution
Handle guest complaints and resolve issues promptly
Maintain communication with management on daily operations
Sales & Upselling
Promote specials and high-margin items
Encourage repeat visits through personalized service
Compliance
Ensure hygiene and safety standards are met
Maintain records of service and feedback
Skills & Qualifications
Strong communication and interpersonal skills
Leadership and team management abilities
Knowledge of food and beverage service
Familiarity with POS systems and billing
Minimum education: 10th or 12th pass (preferred)
Experience: 1-3 years in a similar role
Work Conditions
Shifts: Rotational, including weekends and holidays
Environment: Fast-paced, customer-facing
Uniform: As per company standards
Job Type: Full-time
Pay: ?11,997.58 - ?23,822.59 per month
Benefits:
Food provided
Work Location: In person
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