Core Duties and Responsibilities
Guest Relations: Welcome guests, manage table seating, present menus, and take accurate food and drink orders.
Staff Supervision: Guide and train junior servers, stewards, and busboys within an assigned station or floor section.
Quality Control: Coordinate with the kitchen, check food presentation before it is served, and maintain high hygiene standards.
Problem Solving: Handle guest feedback, resolve service complaints quickly, and ensure customer satisfaction.
Operations: Handle point-of-sale (POS) billing entries, manage reservations, and close out shift reports.

Key Skills and Qualifications
Experience: Typically 1 to 5 years of food and beverage service experience, often preferring a diploma or degree in hotel management.
Communication: Robust interpersonal and spoken communication skills to interact with guests and lead team briefings.
Product Knowledge: Deep familiarity with food items, beverage pairings, and menu details.
Leadership: Ability to multitask, stay calm under pressure, and motivate floor staff.

Pay: ₹20,000.00 - ₹24,000.00 per month

Work Location: In person

📌 Captain Restaurant Bandra West (India)
🏢 Aurassist Health Private
📍 India