Job Description

A restaurant captain is responsible for supervising and leading the waitstaff, ensuring a positive guest experience from arrival to departure. Their duties include managing staff, ensuring high-quality service, handling customer issues, and overseeing the readiness and cleanliness of the dining area. They also act as a liaison between the staff and management and assist with daily operational tasks. Guest and service management

Guest service:

Greet guests warmly, assist with seating and reservations, take orders, and ensure all guests are serviced promptly and courteously.

Problem-solving:

Address and resolve guest complaints and any unexpected issues tactfully and efficiently.

Menu knowledge:

Possess a thorough knowledge of the menu, including food and beverage items, to assist guests with selections and answer questions.
Staff and operational supervision

Team leadership:

Supervise, train, and motivate the waitstaff, conduct pre-meal briefings, and manage staff schedules and attendance.

Service coordination:

Coordinate with the kitchen to ensure timely preparation of food and beverages.

Quality control:

Ensure that the dining area, tables, and service equipment are clean, hygienic, and properly set up according to standards.
Job Types: Full-time, Permanent, Fresher

Pay: ₹10,000.00 - ₹20,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person