Job Title: Restaurant Captain Department: Front of House (FOH) / Operations

Reports To: Restaurant Manager / General Manager

Position Overview

The Restaurant Captain serves as the critical link between the kitchen and the dining floor, ensuring seamless service execution and high-quality guest experiences. This role involves leading the service team, enforcing daily operational checklists, maintaining strict food safety and HACCP compliance on the floor, and driving sales through strategic upselling.

Core Responsibilities

1. Floor Operations & Leadership

- Direct and supervise waiters, runners, and FOH staff during shifts to ensure efficient table turnover and exceptional service.
- Execute daily opening and closing procedures, ensuring the dining area is fully prepped, sanitized, and ready for service.
- Conduct daily shift briefings to communicate menu changes, out-of-stock items, and daily sales targets.
- Manage staff positioning and section assignments to optimize workflow during peak hours.

2. Guest Experience & Service

- Greet and seat guests, handle VIP tables, and manage the reservation or waitlist system efficiently.
- Take orders accurately, utilizing deep knowledge of recipe ingredients to accommodate dietary restrictions and answer guest inquiries.
- Resolve guest complaints or service delays immediately, recovering the experience before the guest departs.
- Lead by example in upselling high-margin beverages, sides, and signature dishes.

3. Hygiene, Food Safety & Quality Control

- Enforce strict personal grooming and hygiene standards for all FOH staff.




- Monitor the dining floor, beverage stations, and POS areas to ensure continuous compliance with HACCP principles and food safety self-inspection guides.
- Inspect food presentation, portion sizes, and temperature before items are dispatched from the pass to the guest.
- Ensure all sanitization protocols and 50-point operational checklists are completed and documented throughout the shift.

4. Administrative & Financial Duties

- Oversee billing accuracy, handle voided items, and manage end-of-shift cash or card reconciliations.
- Monitor FOH inventory, including cutlery, crockery, napkins, and takeaway packaging, reporting shortages to management.
- Assist in training new FOH hires on menu knowledge, POS operations, and service etiquette.

Qualifications & Skills

- Experience: 2–4 years of progressive experience in F&B; operations, with at least 1 year in a supervisory or senior steward role within a fast-paced restaurant or QSR environment.
- Education: Degree or Diploma in Hotel Management, Hospitality, or Culinary Arts preferred.
- Technical Skills: Proficiency in modern POS systems, digital ordering platforms, and basic inventory tracking.
- Industry Knowledge: Strong understanding of menu engineering, food safety standards, and FOH operational workflows.
- Soft Skills: Excellent verbal communication, high-pressure problem-solving abilities, and a hands-on leadership style.

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

- Commuter assistance
- Adaptable schedule
- Food provided

Work Location: In person

📌 Restaurant Captain (Kochi)
🏢 SD
📍 Kochi