Restaurant Captain (F&B; Service)

Min 7 to 9 years in the same filed of hospitality/hotels/resorts etc.,

Education: hotel management/specialized experience in F&B.;

1. Managing the Dining Room

- Overseeing the overall operations of the dining area.
- Ensuring that the restaurant's ambiance is welcoming and that tables are appropriately set up.
- Supervising the cleanliness and readiness of tables, chairs, and surroundings.

2. Supervising Service Staff

- Guiding and directing waitstaff, ensuring they deliver efficient and quality service.
- Training new staff members on the restaurant's standards and procedures.
- Assigning sections and responsibilities to servers.
- Monitoring staff performance, addressing issues, and providing feedback.

3. Interacting with Guests

- Welcoming guests upon arrival and leading them to their tables.
- Handling special guest requests and ensuring customer satisfaction.
- Addressing and resolving guest complaints or concerns in a timely and skilled manner.

4. Managing Reservations and Seating

- Overseeing the reservation system and ensuring efficient table assignments.
- Managing waitlists during peak hours and optimizing seating arrangements.

5. Coordinating with Kitchen Staff

- Liaising between the front-of-house team and kitchen to ensure orders are correct and timely.




- Communicating special dietary needs or preferences to the kitchen staff.

6. Maintaining Quality Standards

- Ensuring that food and beverages are served according to the restaurant's quality standards.
- Monitoring the presentation, portion size, and temperature of dishes served.

7. Inventory and Supplies

- Overseeing inventory levels for dining room essentials such as cutlery, glassware, and linens.
- Coordinating with the procurement team for the replenishment of necessary supplies.

8. Promoting Upselling

- Encouraging waitstaff to upsell specials, drinks, and desserts to guests.
- Recommending wine pairings and additional menu items to guests.

9. Ensuring Safety and Compliance

- Monitoring adherence to hygiene, health, and safety standards.
- Ensuring compliance with local food safety regulations and licensing requirements.

10. Reporting and Feedback

- Providing daily reports to management on service performance, guest feedback, and any operational issues.
- Suggesting improvements for better service delivery.

Language - Fluency: English, Kannada and Hindi

Language - Knowledge: Tamil, Telugu, Malayalam, Tulu, Konkani and Marati

Pay: ₹20,000.00 - ₹22,000.00 per month

Advantages:

- Food provided
- Provident Fund

Work Location: In person

📌 Restaurant Captain (Hassan)
🏢 HOYSALA VILLAGE RESORT
📍 Hassan