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.
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.
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.
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.
Billing & Cash Handling
Prepare bills and ensure accuracy.
Handle cash/card payments responsibly.
Submit daily sales report to manager.
Inventory & Stores
Check daily requisitions for cutlery, crockery, and linen.
Report breakages and shortages.
Control wastage.
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