Key ResponsibilitiesGuest Service & Hospitality

- Ensure exceptional guest service and create a welcoming dining experience for all guests.

- Greet and interact with guests, understand their requirements, and provide menu recommendations.

- Handle guest feedback, concerns, and complaints professionally and promptly.

- Build solid guest relationships to encourage repeat visits and customer loyalty.

Restaurant Operations

- Supervise day-to-day restaurant operations during assigned shifts.

- Ensure smooth coordination between service staff, kitchen team, and management.

- Monitor table turnover, guest flow, and seating arrangements to maximize operational efficiency.

- Ensure all service standards and SOPs are consistently followed.

Team Supervision & Development

- Lead and supervise Stewards, Senior Stewards, and other service staff.

- Conduct daily briefings and communicate operational goals and updates.

- Train team members on menu knowledge, service etiquette, grooming standards, and upselling techniques.

- Monitor employee performance and provide constructive feedback.

Sales & Revenue Enhancement

- Promote menu specials, signature dishes, and seasonal offerings.

- Drive upselling and cross-selling initiatives to increase average guest spend.

- Support outlet sales targets and revenue goals.

Quality & Hygiene Management

- Ensure adherence to food safety, hygiene, and sanitation standards.

- Monitor cleanliness and maintenance of dining areas, service stations, and guest-facing areas.





- Ensure compliance with company policies and operational procedures.

Billing & Cash Handling

- Assist guests with billing queries and ensure accurate order processing.

- Coordinate with cashiers and management to ensure smooth transaction handling.

- Support end-of-shift operational and billing reconciliations when required.

Inventory & Controls

- Monitor usage of operational supplies and minimize wastage.

- Coordinate with stores and kitchen teams for smooth availability of service items.

- Support periodic inventory checks and operational audits.

Reporting & Administration

- Prepare daily shift reports and communicate key operational updates.

- Assist in roster planning and manpower deployment.

- Maintain records related to guest feedback, reservations, and operational requirements.

Candidate Requirements

- Graduate or Diploma in Hotel Management, Hospitality, or related field.

- 2–5 years of experience in restaurant operations, preferably in Casual Dining, Fine Dining, Café, or QSR brands.

- Strong leadership and team management skills.

- Excellent communication and interpersonal abilities.

- Sound understanding of restaurant service standards and guest handling.

- Ability to work in rotational shifts, weekends, and public holidays.

- Knowledge of POS systems and restaurant billing procedures.

Pay: ₹18,000.00 - ₹20,000.00 per month

Benefits

- Food provided

- Life insurance

- Provident Fund

Work Location: In person

📌 Restaurant Captain (Badshahpur)
🏢 BDC Eatopia Hospitality India Private
📍 Badshahpur