Job Summary:
The Restaurant Captain is responsible for supervising daily restaurant operations, ensuring excellent guest service, and leading the service team efficiently. The role involves coordinating with kitchen and service staff to deliver a smooth dining experience while maintaining high standards of hospitality.
Key Responsibilities:1. Guest Service & Experience
- Ensure guests receive prompt, courteous, and high-quality service
- Handle guest complaints professionally and resolve issues quickly
- Maintain a welcoming and positive dining atmosphere
2. Team Supervision
- Supervise and guide stewards, waiters, and service staff
- Allocate duties and manage shift operations
- Train recent staff on service standards and SOPs
3. Operations Management
- Oversee table setup, cleanliness, and restaurant readiness
- Ensure proper service sequence is followed
- Coordinate with kitchen for timely food delivery
4. Order & Service Handling
- Take orders when required and assist staff during peak hours
- Ensure accuracy in billing and order processing
- Monitor food quality and presentation before serving
5. Inventory & Hygiene
- Monitor stock levels of service items (cutlery, crockery, etc.)
- Ensure compliance with hygiene and safety standards
- Maintain cleanliness as per FSSAI guidelines
6. Reporting & Coordination
- Report daily operations to Restaurant Manager
- Coordinate with kitchen, housekeeping, and management teams
- Assist in preparing daily sales and service reports
Required Skills & Qualifications:
- Diploma/Degree in Hotel Management or related field
- 2-5 years of experience in F&B; service (preferably in a supervisory role)
- Strong leadership and team management skills
- Excellent communication and customer service skills
- Knowledge of restaurant operations and service standards
Key Competencies:
- Leadership & Team Handling
- Cus