Job Description

Job Summary:

The Restaurant Captain plays a key supervisory role in the daily operations of the restaurant. They are responsible for ensuring excellent guest service, coordinating between the kitchen and service staff, managing reservations, and ensuring the overall quality of dining experiences.

Key Responsibilities:

Greet and seat guests warmly and professionally. Supervise and coordinate the activities of service staff. Ensure guest satisfaction by maintaining high standards of service. Take food and beverage orders accurately and relay them promptly. Guide and train new service staff and waiters. Coordinate with the kitchen team to ensure timely service. Handle guest complaints and resolve issues with tact and professionalism. Monitor table settings, cleanliness, and ambiance. Maintain inventory of dining supplies and report shortages. Follow all hygiene, safety, and quality standards.

Qualifications and Skills:

Proven experience as a Captain or Senior Waiter in a restaurant or hotel. Strong communication and interpersonal skills. Customer-focused with a service-oriented attitude. Good leadership and team coordination abilities. Familiarity with POS systems and order-taking procedures. Knowledge of food and beverage menus, including ingredients and pairings. Flexible to work shifts, weekends, and holidays.

Education & Experience:

High School Diploma or equivalent; a degree or diploma in Hotel Management is a plus. Minimum 2-4 years of relevant experience in the hospitality industry.

Working Conditions:

Fast-paced restaurant environment Standing and walking for long periods Interaction with guests, staff, and kitchen team

Intrested Candidates send CV to

hr@hotelflower.com Or call to 8078525252

Job Type: Full-time

Work Location: In person