– Restaurant Captain

Job Title: Restaurant Captain

Department: Food & Beverage (F&B;)

Reports To: Restaurant Manager / Assistant Restaurant Manager

Experience: 2–4 years in the food and beverage industry

Job Summary The Restaurant Captain is responsible for supervising and coordinating the daily operations of an assigned restaurant section. The role ensures excellent guest service, smooth coordination among service staff, and compliance with restaurant standards. The Restaurant Captain acts as a key link between the restaurant management, service team, kitchen, and guests.

Key Responsibilities

- Guest Service & Satisfaction
- Welcome and greet guests in a warm and professional manner.
- Escort guests to their tables and assist with seating arrangements.
- Understand guest preferences and provide personalized service.
- Handle guest complaints and resolve service-related issues promptly.
- Ensure guests have a pleasant and memorable dining experience.
- Restaurant Operations
- Supervise the daily operations of the assigned restaurant section.
- Ensure tables are properly set up before service.
- Monitor food and beverage service to maintain quality and presentation standards.
- Ensure timely service and proper coordination with the kitchen and bar.
- Maintain cleanliness, hygiene, and overall restaurant presentation.
- Team Supervision
- Allocate duties and responsibilities to stewards and service associates.
- Brief the team before every shift regarding menus, specials, and promotions.
- Monitor staff performance and ensure service standards are followed.
- Train and guide junior team members.
- Maintain discipline, grooming, and professional behavior within the team.




- Food & Beverage Knowledge
- Maintain excellent knowledge of food menus, beverages, and daily specials.
- Explain menu items and make appropriate recommendations to guests.
- Suggestive selling and upselling of food and beverages.
- Be aware of ingredients, allergens, and dietary requirements.
- Billing & Cash Handling
- Ensure accurate order taking and billing.
- Verify guest bills before presenting them.
- Handle payments according to company procedures.
- Coordinate with the cashier regarding billing discrepancies.
- Hygiene & Safety
- Ensure compliance with food safety and hygiene standards.
- Follow restaurant SOPs and company policies.
- Maintain proper grooming and personal hygiene standards.
- Report maintenance issues and safety hazards to management.

Skills & Competencies

- Excellent communication and interpersonal skills.
- Strong leadership and team management abilities.
- Good knowledge of food and beverage operations.
- Guest-handling and complaint-resolution skills.
- Menu knowledge and suggestive-selling techniques.
- Ability to work under pressure during busy service periods.
- Strong attention to detail and problem-solving skills.

Educational Qualifications

- Diploma or degree in Hotel Management or Hospitality Management preferred.
- Previous experience in restaurant or hotel food and beverage operations.

Overall Responsibility: To ensure smooth restaurant operations, deliver exceptional guest experiences, and lead the service team in achieving the restaurant's operational and business objectives. Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits

- Adaptable schedule
- Food provided

Work Location: In person

📌 Restaurant Captain (Bengaluru)
🏢 Erivum puliyum
📍 Bengaluru