A restaurant captain supervises floor operations for an assigned station, bridging the gap between guests, servers, and the kitchen. They welcome diners, manage table service, guide junior staff, and ensure high standards of quality, hygiene, and customer satisfaction.

Guest Service & Floor Management
Greet and seat visitors warmly and manage table allocations or reservations during peak hours.
Explain the menu, share daily specials, and offer tailored food and beverage recommendations.
Take accurate orders and input them efficiently into the Point of Sale (POS) system.
Monitor table flow to ensure courses are served in the correct sequence and timely fashion.
Resolve complaints swiftly and professionally to maintain guest goodwill.

Team Leadership & Training
Lead shift briefings to update the floor team on VIPs, menu changes, or 86'd items.
Supervise and assign tasks to junior servers, busboys,



and stewards.
Coach and train current front-of-house staff on service standards, grooming, and etiquette.

Coordination & Operations
Liaise with the kitchen regarding dietary requirements, severe allergies, and special requests.
Inspect station cleanliness, table settings, and overall dining hygiene prior to service.
Handle billing and payments, closing out shift checks accurately via the POS terminal.
Manage inventory of cutlery, glassware, linen, and operational supplies.

Pay: From ₹25,000.00 per month

Perks
Commuter assistance
Adaptable schedule
Food provided
Health insurance
Leave encashment
Life insurance
Paid time off
Provident Fund

Work Location: In person

📌 Restaurant Captain Hyderabad
🏢 Fiery Pot Foods
📍 Hyderabad