Conduct pre-shift briefings to discuss daily specials, VIP guests, and service goals.
Guide, coach, and supervise servers, busser staff, and junior team members during service.
Train recent staff on service standards, menu details, and restaurant standard operating procedures (SOPs).
Inspect staff grooming, hygiene, and overall appearance before service begins.
Bar Coordination: Act as the direct link between the floor service staff and the bartenders to speed up drink delivery.
Inventory Control: Monitor beverage stock levels, track daily consumption, and report shortages or reorder needs to the manager.
Quality & Cost Control: Check drink presentation standards, minimize beverage wastage, and ensure proper pouring and inventory logging.
Compliance & Hygiene: Maintain clean, sanitary bar and counter areas in line with health and safety regulations.
Upselling & Menu Knowledge: Train floor staff on wine pairings, cocktail specials, and premium beverage upselling technique

Perks
Versatile schedule
Food provided

Work Location: In person

📌 Captain Manali
🏢 coral resort and
📍 Manali