A restaurant captain is responsible for supervising and leading the waitstaff ensuring a positive guest experience from arrival to departure Their duties include managing staff ensuring high-quality service handling customer issues and overseeing the readiness and cleanliness of the dining area They also act as a liaison between the staff and management and assist with daily operational tasks Guest and service management Guest service Greet guests warmly assist with seating and reservations take orders and ensure all guests are serviced promptly and courteously Problem-solving Address and resolve guest complaints and any unexpected issues tactfully and efficiently Menu knowledge Possess a thorough knowledge of the menu including food and beverage items to assist guests with selections and answer questions Staff and operational supervision Team leadership Supervise train and motivate the waitstaff conduct pre-meal briefings and manage staff schedules and attendance Service coordination Coordinate with the kitchen to ensure timely preparation of food and beverages Quality control Ensure that the dining area tables and service equipment are clean hygienic and properly set up according to standards Job Types Full time Permanent Fresher Pay 10 000 00 - 20 000 00 per month Benefits Food provided Provident Fund Work Location In person