JOB DESCRIPTION – RESTAURANT CAPTAIN

Position: Restaurant Captain
Department: Food & Beverage / Front of House
Reports To: Shift Manager / Restaurant Manager
Location: [Outlet / Location]
Employment Type: Full-Time

1. JOB PURPOSE

The Restaurant Captain is responsible for supervising the assigned service section, ensuring smooth restaurant operations and delivering a high standard of guest service. The Captain will lead by example, ensure compliance with Company SOPs, support sales targets and coordinate effectively with the kitchen and service team.

2. KEY RESPONSIBILITIES

Guest Service

- Welcome and greet guests in a warm, courteous and professional manner.
- Ensure guests receive prompt and attentive service.
- Explain menu items, beverages, ingredients and daily specials when required.
- Take accurate food and beverage orders.
- Follow the prescribed sequence of service.
- Check guest satisfaction throughout the dining experience.
- Handle guest requests and minor complaints professionally and escalate issues when required.
- Ensure a proper farewell and thank guests before departure.

Section Management

- Take complete responsibility for the assigned section during the shift.
- Ensure tables are clean, properly set and ready for service.
- Ensure adequate availability of cutlery, crockery, glassware, napkins and condiments.
- Maintain cleanliness and organization of service stations.
- Ensure tables are cleared, cleaned and reset promptly.
- Monitor service timing and coordinate with the kitchen and bar.

Sales & Suggestive Selling

- Achieve assigned sales and service targets.
- Practice effective suggestive selling during guest interactions.
- Recommend suitable beverages, starters, desserts, add-ons and complementary items.
- Promote current menu items, special offers and Company retail products.
- Understand product pairings and make relevant recommendations.
- Contribute to improving average guest spend without compromising the guest experience.

Team Coordination

- Guide and support Servers and junior team members during the shift.
- Allocate sections and responsibilities as directed by the Shift Manager.
- Conduct and participate in pre-shift briefings.
- Communicate menu changes, promotions, operational updates and daily sales focus to the team.




- Support team members during peak hours.
- Ensure proper shift handover.
- Report staff performance or disciplinary concerns to the Shift Manager/Restaurant Manager.

Training & Coaching

- Coach team members on service standards, menu knowledge, grooming and guest handling.
- Support new employees during their induction and on-the-job training.
- Conduct practical demonstrations and role plays when required.
- Identify training gaps and communicate them to the Manager/Training & Development team.
- Ensure team members follow the Company's SOPs.

Billing & POS

- Ensure all orders are entered accurately into the POS.
- Verify bills before presenting them to guests.
- Follow Company procedures for discounts, voids, complimentary items and corrections.
- Ensure no unauthorized discounts or bill adjustments are made.
- Report billing discrepancies immediately to the Manager.

Hygiene, Grooming & Food Safety

- Maintain prescribed grooming and uniform standards.
- Ensure personal hygiene standards are maintained at all times.
- Ensure the assigned section and FOH areas remain clean and hygienic.
- Follow all food safety, hygiene and sanitation SOPs.
- Immediately report any food safety, hygiene, pest control or sanitation concern.
- Support FOH hygiene and operational audits.

Stock & Equipment

- Ensure adequate stock of operating supplies in the assigned section.
- Monitor usage and report shortages to the Manager.
- Minimize wastage and breakage.
- Handle crockery, glassware, cutlery and Company equipment carefully.
- Report damaged or malfunctioning equipment immediately.

Opening & Closing Duties

- Complete assigned opening and mise-en-place duties.
- Ensure the section is fully prepared before service begins.
- Complete closing and cleaning procedures as per SOP.
- Ensure all service stations are replenished.
- Communicate pending tasks, guest feedback, incidents and shortages during shift handover.

3. GROOMING & PROFESSIONAL STANDARDS





The Restaurant Captain must:

- Report to duty in complete prescribed uniform.
- Maintain clean and polished footwear.
- Wear the prescribed name badge.
- Maintain neat hair and clean, trimmed nails.
- Maintain excellent personal hygiene.
- Maintain professional body language and communication.
- Follow all Company grooming and uniform standards.
- Maintain professional conduct in guest and staff areas.

4. KEY PERFORMANCE INDICATORS (KPIs)

The Restaurant Captain will be evaluated on:

- Guest satisfaction and feedback.
- Sequence-of-service compliance.
- Order accuracy.
- Service speed and efficiency.
- Suggestive selling and upselling.
- Food and beverage sales performance.
- Retail sales contribution.
- Achievement of assigned targets.
- FOH audit scores.
- Grooming and hygiene compliance.
- SOP compliance.
- Attendance and punctuality.
- Complaint handling.
- Teamwork and leadership.
- Training and coaching of junior staff.
- Wastage and breakage control.

5. QUALIFICATION & EXPERIENCE

- Minimum 2–3 years of experience in a restaurant, café, hotel or premium hospitality environment.
- Previous experience as a Captain/Senior Server is preferred.
- Good knowledge of food and beverage service.
- Experience in a premium/high-volume restaurant or café will be an advantage.

6. REQUIRED SKILLS & COMPETENCIES

- Excellent guest service skills.
- Good communication and interpersonal skills.
- Leadership and team coordination.
- Strong food and beverage knowledge.
- Good suggestive-selling ability.
- Problem-solving and decision-making skills.
- Ability to work under pressure.
- Strong attention to detail.
- Professional grooming and presentation.
- Ability to train and guide junior team members.
- Strong understanding of hospitality SOPs.

7. ACCOUNTABILITY

The Restaurant Captain is accountable for the service quality, guest experience, sales performance, cleanliness and operational standards of the assigned section.

Any major guest complaint, service failure, safety concern, cash/billing discrepancy, staff misconduct or operational issue must be immediately reported to the Shift Manager or Restaurant Manager.

Pay: Up to ₹28,000.00 per month

Benefits:

- Food provided

Work Location: In person

📌 Restaurant Captain (Navi Mumbai)
🏢 EARTH CAFE
📍 Navi Mumbai