Job Description

A Restaurant Captain's responsibilities include overseeing dining operations, leading service staff, ensuring guest satisfaction by managing service flow, taking orders, resolving complaints, maintaining cleanliness, and training junior servers, all while ensuring high-quality food/beverage presentation and adherence to standards. They act as a crucial link between guests, staff, and management, ensuring seamless service and a positive dining atmosphere. Guest Experience & Service

Greet & Seat Guests

: Warmly welcome, assist with seating, and manage reservations.

Menu Expertise

: Possess deep menu knowledge to assist with selections and answer questions.

Anticipate Needs

: Proactively identify and meet unexpected guest needs.

Complaint Resolution

: Handle issues promptly and tactfully without involving management unless necessary.

Feedback Collection

: Gather guest feedback for continuous improvement.
Staff Supervision & Training

Lead the Team

: Brief staff before shifts on targets, specials, and allocations.

Coordinate Service

: Manage waitstaff to ensure timely, courteous service.

Train New Staff

: Onboard junior servers to restaurant protocols and standards.

Empower Problem-Solving

: Encourage staff to resolve issues independently.
Operations & Standards

Check-Out & Billing

: Manage order processing and handle payments.

Hygiene & Safety

: Maintain cleanliness of dining areas, tables, and follow health codes.

Inventory

: Monitor and requisition stock as needed.

Uphold Standards

: Ensure correct table settings, service techniques, and product freshness.
Job Types: Full-time, Permanent

Pay: ₹15,000.00 - ₹22,000.00 per month

Work Location: In person