leads the front-of-house team, supervising service staff to ensure high-quality dining experiences and adherence to operational standards.

Key Responsibilities:

Service Supervision: Leads front-of-house staff, conducts pre-shift briefings, and manages station assignments.

Guest Service Excellence: Greets guests, takes orders, and addresses complaints or special requests promptly.

Operations & Standards: Ensures adherence to SOPs, including menu knowledge, table setup, and safety protocols

Liaison & Sales: Acts as a bridge between the kitchen and floor, ensuring effective food delivery, and drives revenue through upselling.

Inventory & Hygiene: Monitors cleanliness of service areas and manages operational inventory.

Required Skills & Qualifications:

Experience:



2–4 years in fine dining or high-volume restaurants.

Leadership: Strong team management and interpersonal skills.

Communication: Excellent communication skills for handling guests and coordinating staff.

Knowledge: Comprehensive understanding of food and beverage service techniques.

Physical Requirements:

Physically fit and well-groomed.

Job Type: Full-time

Benefits:

- Food provided
- Leave encashment

Experience:

- As senior waiter or captain : 2 years (Preferred)

Work Location: In person

📌 Restaurant Captain (India)
🏢 Siddhi Sree Vinayaka
📍 India