1.Guest Service & Operations
- Welcome guests and escort them to their tables.
- Present menus, explain specials, and take orders.
- Ensure correct order punching and timely service.
- Handle guest complaints professionally and resolve issues on the spot.
- Maintain high standards of hospitality and service etiquette.
2. Team Supervision
- Supervise stewards/waiters in the assigned section.
- Allocate duties and ensure proper grooming and discipline.
- Train current staff on service standards and SOPs.
- Motivate team to achieve service targets.
3. Food & Beverage Knowledge
- Have thorough knowledge of menu items, ingredients, and allergens.
- Suggest upselling (special dishes, beverages, desserts).
- Coordinate with kitchen and bar for smooth operations.
4. Quality & Hygiene
- Ensure tables are properly set as per standard.
- Monitor cleanliness of restaurant and service areas.
- Follow FSSAI and hygiene standards.
- Ensure food is served at correct temperature and presentation.
6. Inventory & Stores
- Check daily requisitions for cutlery, crockery, and linen.
- Report breakages and shortages.
- Control wastage.
7. Coordination & Reporting
- Coordinate with Front Office for reservations and VIPs.
- Assist Restaurant Manager in daily operations.
- Report staff attendance and performance.
Key Skills for a Restaurant Captain
- Excellent communication & guest handling
- Leadership & team management
- Problem-solving
- Time management
- Basic computer & POS knowledge