** Position Summary

Key Responsibilities

Guest Experience & Service Excellence

- Welcome and engage with guests, ensuring a warm and personalized dining experience.
- Oversee table service and ensure adherence to luxury hospitality and fine dining standards.
- Assist guests with menu recommendations, explaining Japanese cuisine, ingredients, preparation methods, and beverage pairings.
- Handle guest feedback, special requests, and service recovery professionally and promptly.
- Monitor guest satisfaction throughout the dining experience and take proactive measures to exceed expectations.

Team Leadership & Supervision

- Supervise and coordinate the daily activities of stewards and service associates.
- Conduct pre-shift briefings and communicate daily specials, promotions, reservations, and operational updates.
- Allocate sections and responsibilities to service staff.
- Train, mentor, and coach team members on service standards, product knowledge, and guest engagement.
- Monitor grooming, discipline, attendance, and performance of service staff.

Restaurant Operations

- Ensure smooth execution of restaurant opening, service, and closing procedures.
- Coordinate with kitchen, bar, and hostess teams to ensure productive service flow.
- Monitor table allocations, reservations, waitlists, and seating arrangements.
- Ensure proper setup and presentation of dining areas, service stations, and table settings.
- Maintain high standards of cleanliness, organization, and operational readiness.

Sales & Revenue Enhancement

- Promote menu items, chef specials, premium beverages,



and seasonal offerings.
- Drive upselling and cross-selling opportunities to maximize guest satisfaction and revenue.
- Monitor service quality to encourage repeat business and positive guest reviews.
- Support achievement of departmental revenue targets and performance goals.

Food Safety, Hygiene & Compliance

- Ensure compliance with hotel SOPs, HACCP standards, and food safety regulations.
- Monitor hygiene and sanitation practices within the restaurant.
- Ensure proper handling and storage of service equipment, crockery, cutlery, and glassware.
- Maintain compliance with workplace health and safety standards.

Administrative Responsibilities

- Assist in maintaining daily sales reports, inventory records, and operational checklists.
- Support management with staff scheduling and manpower planning as required.
- Monitor and control breakage, wastage, and operational costs.
- Ensure accurate billing procedures and POS compliance.

Qualifications :

- Diploma or Degree in Hotel Management, Hospitality Management, or a related field.
- Minimum 3-5 years of experience in Food & Beverage Service, with at least 1-2 years in a Captain or supervisory role.
- Experience in fine dining, luxury hospitality, or Japanese restaurants is highly preferred.

Minimum Qualification : Diploma or Degree in Hotel Management, Hospitality Management, or a related field.

Minimum Job Experience : Minimum 3-5 years of experience in Food & Beverage Service, with at least 1-2 years in a Captain or supervisory role.

Reporting to : F&B; Head

Travel : No

📌 F & B Service , Captain (Lonavla)
🏢 Della Group
📍 Lonavla