Job Description

Job Summary:

The Restaurant Captain oversees the dining area to ensure guests receive excellent service. Acting as a link between guests and the restaurant team, the Captain supervises waitstaff, manages table assignments, ensures smooth service flow, and handles guest inquiries or complaints professionally. The role requires strong leadership, product knowledge, and a focus on delivering a memorable dining experience.

Key Responsibilities:

Supervise and coordinate activities of waitstaff during service hours. Greet guests, escort them to tables, and ensure they feel welcomed. Take guest orders when required and ensure accurate communication with kitchen staff. Monitor the dining area to ensure prompt, courteous, and efficient service. Assist in training and guiding new service staff in restaurant standards and procedures. Check table settings, cleanliness, and overall presentation of the dining area before each service. Coordinate with kitchen and bar staff to ensure timely delivery of food and beverages. Handle guest complaints and feedback in a professional, solution-oriented manner. Maintain knowledge of menu items, wine lists, and daily specials to assist guests with selections. Ensure billing accuracy and proper handling of payments. Support management in achieving guest satisfaction and operational goals.

Qualifications:

Diploma or degree in Hotel Management or equivalent (preferred). Minimum 2-4 years of experience in food and beverage service, with at least 1 year in a supervisory role. Strong communication and interpersonal skills. Excellent knowledge of restaurant service standards and etiquette. Ability to lead and motivate a service team. Flexible to work shifts, weekends, and holidays.

Key Skills:

Leadership and team coordination Customer service and problem-solving Menu and beverage knowledge Attention to detail Time management and multitasking POS and billing system familiarity
Job Type: Full-time

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