– Restaurant Captain

Department: Food & Beverage (F&B;)

Industry: Restaurant / Hospitality

Reports To: Restaurant Manager / Assistant Restaurant Manager

Location: Ballard Estate

Job Purpose To supervise restaurant floor operations, ensure exceptional guest service, maintain service standards, and coordinate with the kitchen and service team to deliver a smooth, efficient and memorable dining experience.

Key Responsibilities1. Guest Service & Satisfaction

- Welcome guests warmly, escort them to their tables and ensure prompt seating.
- Explain the menu, recommend dishes and beverages, and assist guests with their orders.
- Ensure orders are served accurately, on time and according to restaurant standards.
- Handle guest complaints professionally and resolve issues promptly, escalating when required.
- Regularly check guest satisfaction and ensure a positive dining experience.

1. Floor Operations & Team Supervision

- Supervise and coordinate the service team, including waiters, stewards and runners.
- Allocate sections and tables, assign duties and monitor team performance.
- Conduct pre-shift briefings on menu updates, daily specials, reservations and service priorities.
- Ensure smooth coordination between the service team, kitchen, bar and cashier.
- Monitor table turnover, waiting time and overall floor efficiency.

1. Sales & Revenue Generation

- Drive sales through suggestive selling, upselling and cross-selling.
- Promote high-margin dishes, beverages, desserts and special offers.
- Support the outlet in achieving daily, weekly and monthly sales targets.
- Monitor average bill value and encourage the team to improve sales performance.




- Ensure all orders are correctly entered into the POS system.

1. Hygiene, Grooming & Service Standards

- Ensure the restaurant floor, tables, service stations and guest areas remain clean and organised.
- Maintain personal grooming, uniform and professional conduct standards across the team.
- Follow food safety, hygiene and sanitation procedures.
- Ensure tables are properly set and service equipment is available and maintained.
- Conduct regular checks to ensure compliance with restaurant SOPs.

1. Billing & Cash Handling

- Verify guest bills for accuracy before presentation.
- Coordinate with the cashier for timely billing and payment processing.
- Ensure discounts, voids and complimentary items are authorised as per company policy.
- Maintain proper control over bills, orders and payment procedures.

1. Training & Staff Development

- Train service staff on menu knowledge, service etiquette and guest handling.
- Coach team members on upselling, communication and operational efficiency.
- Identify performance gaps and provide constructive feedback.
- Support the Restaurant Manager in maintaining discipline and developing a strong service team.

1. Reporting & Administration

- Report daily operational issues,



guest feedback and service incidents to the Restaurant Manager.
- Assist with opening and closing duties, including floor readiness and end-of-shift checks.
- Monitor service supplies and report shortages or maintenance requirements.
- Support inventory checks and minimise wastage, breakage and operational losses.

Required Qualifications & Skills
- Minimum 1–3 years of experience in restaurant service, preferably in a Captain or Senior Steward role.
- Solid knowledge of restaurant operations, food and beverage service and menu presentation.
- Excellent communication, interpersonal and guest-handling skills.
- Ability to supervise, motivate and coordinate a service team.
- Knowledge of POS systems, billing procedures and basic sales reporting.
- Strong problem-solving skills and the ability to work under pressure.
- Flexible to work rotational shifts, weekends and holidays.

Key Performance Indicators (KPIs)
- Guest satisfaction and complaint resolution.
- Achievement of outlet sales targets.
- Average bill value and upselling performance.
- Order accuracy and service turnaround time.
- Team productivity, attendance and grooming compliance.
- Hygiene, cleanliness and adherence to SOPs.
- Reduction in wastage, billing errors and service-related losses.

Expected Outcome: The Restaurant Captain is responsible for maintaining high service standards, leading the floor team effectively, increasing guest satisfaction and supporting the outlet's overall operational and financial performance. Pay: ₹27,000.00 per month

Benefits

- Food provided

Work Location: In person

📌 Captain (Mumbai)
🏢 EARTH CAFE
📍 Mumbai