Job Description

Job Summary

The Restaurant Captain is responsible for supervising and coordinating the restaurant's service operations to ensure smooth, efficient, and high-quality guest experiences. This role acts as a bridge between the guests, service staff, and kitchen team -- ensuring that service standards are maintained and every guest receives attentive and personalized service.

Key ResponsibilitiesGuest Service

Welcome and seat guests courteously and professionally. Present menus, explain daily specials, and assist guests with food and beverage choices. Ensure timely and accurate service of food and drinks. Handle guest complaints and feedback with tact and efficiency. Ensure all guests receive prompt attention and exceptional service throughout their visit.

Team Supervision

Supervise waiters, stewards, and runners during service hours. Allocate tables and duties to the service team and ensure readiness before each shift. Conduct pre-shift briefings to communicate special promotions, menu changes, and VIP guests. Train and guide service staff to maintain grooming, etiquette, and brand standards. Support the Restaurant Manager in maintaining discipline and motivation among team members.

Operational Duties

Ensure the restaurant setup (table arrangements, cutlery, glassware, linens, etc.) is as per SOPs. Coordinate with the kitchen and bar to ensure efficient order processing. Check that all items served meet quality, presentation, and temperature standards. Monitor cleanliness and hygiene in the dining area and service stations. Verify bills before presenting them to guests and ensure accurate cash/credit transactions.

Sales & Upselling

Promote daily specials, new menu items, and beverages to increase sales. Recommend wine pairings or premium items to enhance guest experience. Participate in achieving revenue and service targets.

Reporting & Communication

Maintain records of guest preferences, feedback, and special requests. Report any operational issues, maintenance needs, or guest concerns to the Manager.

Qualifications & Skills

Diploma or degree in Hotel / Restaurant Management or related field preferred. 2-4 years of experience in restaurant service, including at least 1 year in a supervisory role. Strong leadership, communication, and interpersonal skills. Good knowledge of food and beverage service techniques and restaurant operations. Ability to multitask and work under pressure. Basic computer and POS system knowledge.

Personal Attributes

Guest-oriented and service-focused attitude. Well-groomed, confident, and professional appearance. Strong sense of responsibility and teamwork. Calm, courteous, and efficient under pressure. Passionate about hospitality and customer satisfaction.
Job Type: Full-time

Pay: ₹20,000.00 - ₹22,000.00 per month