Job Purpose The Restaurant Captain is responsible for ensuring smooth and efficient day-to-day restaurant operations while delivering excellent customer service. The role involves supervising service staff, coordinating between the front-of-house and kitchen teams, maintaining service standards, handling customer requirements, and supporting the Restaurant Manager in achieving operational and business targets.

Key Responsibilities1. Restaurant Operations

- Supervise the day-to-day operations of the restaurant during the assigned shift.
- Ensure the restaurant is adequately prepared before the start of service.
- Monitor service flow and ensure timely and efficient customer service.
- Coordinate with the kitchen and service teams to ensure smooth order execution.
- Ensure adherence to company SOPs, operational procedures, and service standards.
- Monitor table allocation, order taking, food service, clearing, and table turnover.

1. Customer Service

- Welcome and assist customers in a courteous and professional manner.
- Ensure customers receive prompt, friendly, and quality service.
- Attend to customer requests, feedback, and complaints and resolve them appropriately.
- Escalate significant customer issues to the Restaurant Manager when required.
- Maintain a high standard of guest experience throughout the customer's visit.

1. Team Supervision

- Allocate duties and responsibilities to service staff during the shift.
- Supervise, guide, and support waiters, stewards, and other front-of-house employees.
- Monitor staff attendance, grooming, punctuality, and work discipline.
- Ensure employees follow prescribed service procedures and hygiene standards.




- Assist in training and coaching new and existing service staff.
- Maintain effective communication among team members during operations.

1. Food & Service Quality

- Ensure food and beverages are served according to established presentation and service standards.
- Verify order accuracy before serving customers.
- Coordinate with the kitchen regarding delayed, incorrect, or special orders.
- Monitor portion presentation, temperature, cleanliness, and overall service quality.
- Ensure customer orders are delivered within the expected service time.

1. Hygiene & Safety

- Ensure high standards of cleanliness and hygiene are maintained in the dining and service areas.
- Ensure employees comply with food safety, personal hygiene, and grooming requirements.
- Report equipment defects, safety hazards, maintenance issues, or operational concerns to the concerned authority.
- Support compliance with health, safety, and fire-safety procedures.

1. Billing & Cash Handling

- Coordinate with the cashier to ensure accurate billing and payment processes.
- Verify customer bills when required and assist in resolving billing discrepancies.
- Follow company procedures relating to discounts, complimentary items, cancellations, and refunds.
- Ensure proper documentation and reporting of operational issues and discrepancies.

1.



Inventory & Cost Control

- Monitor the availability of service supplies, cutlery, crockery, packaging materials, and other restaurant requirements.
- Report shortages, damages, or wastage to the Restaurant Manager.
- Support proper control of consumables and minimize unnecessary wastage.
- Assist with stock checks and other inventory-related activities when assigned.

1. Shift Handover & Reporting

- Conduct proper shift handovers and communicate important operational updates to the next shift.
- Report customer complaints, incidents, staff issues, equipment problems, and other operational matters.
- Maintain required shift records and checklists.
- Support the Restaurant Manager in achieving daily operational targets.

Key Performance Indicators (KPIs)
- Customer satisfaction and service quality
- Order accuracy and service speed
- Compliance with restaurant SOPs
- Staff productivity and discipline
- Restaurant cleanliness and hygiene
- Customer complaint resolution
- Reduction of wastage and operational errors
- Effective shift management
- Achievement of assigned sales and operational targets

Qualifications

Education:

- Minimum Higher Secondary / Plus Two qualification.
- Diploma or degree in Hotel Management, Hospitality, or a related field will be an advantage.

Experience:

- 2–4 years of relevant experience in restaurant, QSR, hospitality, or food-service operations.
- Experience in a supervisory/service role will be preferred.

Pay: ₹18,000.00 - ₹22,000.00 per month

Advantages

- Food provided
- Provident Fund

Work Location: In person

📌 Restaurant Captain - Immediate (Coimbatore)
🏢 RigStreet Technologies
📍 Coimbatore