Key Responsibilities

- Supervise daily restaurant service operations and ensure adherence to established service standards.
- Welcome guests, assist with seating, and ensure a professional and hospitable dining experience.
- Allocate duties to stewards and ensure the team is prepared for smooth service.
- Monitor table setup, mise en place, service stations, and overall floor readiness before operations begin.
- Take guest orders accurately and ensure timely communication with the kitchen and bar teams.
- Ensure food and beverages are served correctly, promptly, and according to restaurant standards.
- Maintain thorough knowledge of the menu, ingredients, beverages, promotions, and daily specials.
- Handle guest requests, feedback, and service complaints professionally, escalating concerns when required.
- Coordinate with the Restaurant Manager, kitchen, bar, and other departments to ensure efficient operations.
- Monitor team grooming, punctuality, discipline, and adherence to service SOPs.
- Ensure cleanliness, hygiene, and organisation of the restaurant floor and service stations.
- Monitor the availability of crockery, cutlery, glassware, napkins, and other service supplies.
- Assist in billing coordination and ensure accurate order processing and smooth payment procedures.
- Support training and development of stewards and junior service staff on service etiquette and operational procedures.
- Conduct pre-service briefings and communicate daily specials, reservations, VIP guests, and operational instructions.




- Monitor table turnover and service timing while ensuring guest comfort and satisfaction.
- Ensure proper handling of restaurant equipment and report breakages, shortages, or maintenance issues.
- Assist with inventory checks, stock replenishment, and control of service-related wastage.
- Supervise opening and closing duties, ensuring the floor is prepared and secured as per procedures.
- Support the Restaurant Manager in maintaining service standards, achieving operational targets, and organising special events.
- Ensure compliance with food safety, hygiene, and company policies.
- Maintain effective communication within the team and promote a professional, guest-focused work workplace.

Preferred Qualifications and Experience

- Previous experience as a Captain, Senior Steward, or in a similar F&B; service role in a hotel, restaurant, or premium dining outlet.
- Good knowledge of food and beverage service standards and restaurant operations.
- Strong communication, leadership, and guest-handling skills.
- Ability to supervise a team and manage service operations during peak hours.
- Professional grooming, attention to detail, and a customer-oriented approach.
- Basic knowledge of POS systems, order management, and billing procedures.
- Ability to work rotational shifts, weekends, and holidays as per operational requirements.

Pay: ₹11,000.00 - ₹30,000.00 per month

Benefits:

- Food provided
- Health insurance
- Leave encashment
- Paid sick time
- Provident Fund

Work Location: In person

📌 Senior Captain (Delhi)
🏢 Team Hotels and Resorts
📍 Delhi