About Us

We operate a 36-cover restaurant within a corporate hotel, catering primarily to business travelers and corporate guests. The restaurant currently focuses on daily morning breakfast buffet service, delivering efficient, professional hospitality in a calm and welcoming workplace.

As part of our next phase of growth, we are transitioning toward a hybrid operating model — maintaining breakfast buffet service while evolving into a coffee shop-led concept for post-breakfast hours.

We are seeking a dependable hospitality qualified who can support both structured buffet operations and the development of a café-style service culture.

Role Overview

The Restaurant Captain will lead front-of-house breakfast buffet operations while taking ownership of procurement coordination, inventory management, and daily operational readiness.

This role combines guest service leadership with operational responsibility and offers long-term growth as the restaurant transitions into a café model.

Key ResponsibilitiesBreakfast Buffet Operations




Oversee daily morning breakfast buffet service for hotel guests
Ensure buffet setup, replenishment, presentation, and service standards
Manage seating, guest flow, and overall dining experience
Supervise service staff and maintain productive service timing
Deliver professional, polite, and attentive hospitality suited to corporate clientele
Coordinate closely with kitchen and hotel teams

Procurement & Inventory Management
Plan daily and weekly purchasing requirements based on buffet consumption
Monitor inventory levels for food, beverages, café items, and service supplies
Coordinate ordering with vendors and suppliers
Maintain stock records and assist with inventory checks and audits
Reduce wastage through proper forecasting and stock rotation
Ensure uninterrupted availability of breakfast buffet and café products

Café Transition Responsibilities
Support development of a hybrid breakfast + coffee shop model

📌 Restaurant Captain Hyderabad (India)
🏢 Hotel Stay Inn
📍 India