Job Description

Job Title: Restaurant Captain

Job Summary

The Restaurant Captain is responsible for supervising the restaurant floor, leading the service team, and ensuring that guests receive high-quality service. This role acts as the link between the service staff and the Restaurant Manager, ensuring smooth operations and exceptional dining experiences.

Key Responsibilities1. Guest Service & Experience

Welcome guests and ensure they receive attentive and personalized service. Take and confirm reservations, manage table allocations, and coordinate seating. Address guest concerns or requests promptly and professionally. Maintain a high level of guest satisfaction and build customer support.

2. Floor Supervision

Oversee daily dining room operations during service hours. Ensure staff follow service standards, SOPs, and hygiene protocols. Monitor table setups, cleanliness, and overall restaurant ambiance. Coordinate between kitchen and service staff to ensure smooth service flow.

3. Team Coordination

Supervise waiters, runners, and other floor staff. Assign tasks, sections, and tables for each shift. Train new staff on service techniques, menu knowledge, and customer handling. Motivate team members to maintain high service standards.

4. Sales & Upselling

Promote menu items, daily specials, and upsell beverages or desserts. Assist in achieving sales targets by recommending food and beverage combinations. Ensure staff are knowledgeable about menu items, ingredients, and allergens.

5. Operational Support

Assist in opening and closing duties, including setup and shutdown procedures. Maintain POS accuracy, ensure correct billing, and handle cash if required. Oversee inventory of service equipment (cutlery, glassware, linens). Report any maintenance, equipment issues, or shortages to management.

6. Compliance & Standards

Ensure adherence to food safety, hygiene, and service protocols. Maintain grooming and uniform standards for all service staff. Enforce restaurant policies, procedures, and guest service guidelines.

Qualifications

Diploma or degree in Hospitality Management (preferred). 1-3 years of experience in restaurant service or supervisory roles. Strong communication and leadership skills. Excellent customer service and problem-solving abilities. Good knowledge of food & beverage menus and service etiquette.

Key Skills

Leadership & team coordination Guest handling & service etiquette Communication skills Upselling techniques Time management Conflict resolution Knowledge of dining service standards

Working Conditions

Must be flexible to work shifts, weekends, and holidays. Fast-paced restaurant environment with long periods of standing.
Contact details
Akshada Shinde
Human Resources Business Partner

akshada.speshally@gmail.com

8454810898

Job Type: Full-time

Pay: ₹12,000.00 - ₹18,000.00 per month

Benefits:

Flexible schedule Food provided
Work Location: In person