Key ResponsibilitiesGuest Service

- Welcome and escort guests to their tables in a professional and courteous manner.
- Ensure every guest receives prompt, friendly, and personalized service.
- Present menus and explain daily specials, promotions, and signature dishes.
- Take food and beverage orders accurately using the POS system.
- Handle guest complaints professionally and ensure timely resolution.
- Follow up with guests during and after meals to ensure satisfaction.
- Build rapport with repeat and VIP guests.

Restaurant Operations

- Supervise restaurant operations during breakfast, lunch, dinner, and special events.
- Ensure tables are properly set before service.
- Monitor cleanliness, ambience, lighting, music, and table settings.
- Coordinate with the kitchen to ensure timely order preparation and delivery.
- Ensure smooth coordination between service, kitchen, stewarding, and cashier.
- Conduct pre-service and post-service briefings.

Team Supervision

- Allocate daily sections and responsibilities to service staff.
- Supervise and motivate stewards and trainees.
- Train team members on service standards, menu knowledge, and upselling techniques.
- Monitor staff grooming, attendance, and discipline.
- Assist in performance evaluations and identify training needs.

Food & Beverage Service

- Ensure proper sequence of service is followed.
- Monitor food quality and presentation before serving.
- Serve food and beverages when required.
- Recommend wines, beverages, and desserts to guests.
- Ensure buffet, banquet, and à la carte service standards are maintained.





Sales & Upselling

- Promote signature dishes and chef specials.
- Upsell beverages, desserts, and premium menu items.
- Encourage banquet bookings and repeat business.
- Achieve daily and monthly sales targets.
- Maximize average guest spend through suggestive selling.

Cash & POS Operations

- Ensure accurate order punching in the POS system.
- Verify guest bills before presentation.
- Coordinate with the cashier for billing accuracy.
- Report billing discrepancies immediately.

Inventory & Equipment

- Check daily inventory of cutlery, crockery, glassware, linen, and service equipment.
- Report shortages, breakages, or maintenance issues.
- Ensure proper storage and handling of restaurant equipment.

Daily Duties

- Attend daily briefing.
- Check personal grooming and uniform.
- Inspect restaurant cleanliness and table setup.
- Verify menu availability and daily specials.
- Assign sections to service staff.
- Monitor guest service throughout the shift.
- Coordinate with the kitchen on order status.
- Ensure guest feedback is recorded.
- Complete closing checklist and handover.

Qualifications

- Diploma or Degree in Hotel Management or Hospitality Management.
- Food Safety certification is preferred.

Experience

- 5-6 years of experience in Food & Beverage Service.
- Minimum 1–2 years as a Senior Steward or Captain in a hotel or fine dining restaurant.
- Experience in à la carte, buffet, banquet, and room service operations.

Pay: ₹14,000.00 - ₹17,000.00 per month

Perks:

- Food provided

Work Location: In person

📌 CAPTAIN (India)
🏢 RUBY HOTEL
📍 India