RESTAURANT CAPTAIN – DUTIES & RESPONSIBILITIES

Reports To: Restaurant Manager / Operations Manager

Supervises: Stewards, Waiters, Trainees and Service Staff

1. Job Purpose

The Restaurant Captain is responsible for supervising the restaurant service team and ensuring smooth daily operations, excellent guest service, proper staff discipline, food and beverage coordination, and adherence to Kargeen Restaurant’s service standards.
1. Guest Service & Customer Satisfaction

- Welcome guests warmly and professionally.
- Assist guests with seating arrangements, table reservations and menu selection.
- Ensure guests receive prompt, courteous and attentive service.
- Maintain good communication with guests throughout their dining experience.
- Understand guest requirements, special requests and dietary preferences.
- Handle guest complaints professionally and resolve issues within delegated authority.
- Escalate serious complaints to the Restaurant Manager or Operations Manager.
- Collect guest feedback and report suggestions for improvement.
- Ensure guests receive a pleasant experience and are thanked upon departure.

1. Staff Supervision & Discipline

- Supervise and coordinate the daily activities of all service staff.
- Allocate duties and sections to stewards and waiters.
- Conduct pre-shift briefings and communicate daily operational instructions.
- Ensure staff report for duty on time and follow the approved duty roster.
- Monitor staff grooming, uniform, personal hygiene and qualified behavior.
- Ensure staff follow restaurant rules, SOPs and service standards.
- Train and guide new employees and junior service staff.
- Monitor staff performance, discipline and teamwork.
- Report staff misconduct, absenteeism and operational issues to management.
- Ensure proper shift handover between incoming and outgoing staff.

1. Food & Beverage Service Operations

- Ensure the restaurant floor is properly prepared before opening.
- Check table arrangements, cutlery, crockery, glassware and napkins.
- Ensure menus, condiments and service equipment are available and presentable.
- Check daily specials, unavailable items and promotional dishes with the kitchen.
- Ensure accurate order taking and timely entry into the POS system.
- Verify orders before forwarding them to the kitchen.
- Coordinate with the kitchen to ensure timely and accurate food preparation.
- Ensure food and beverages are served according to restaurant standards.
- Monitor service speed and ensure food is served at the appropriate temperature.
- Ensure correct food presentation and serving sequence.
- Check with guests regarding satisfaction with food and service.
- Ensure timely clearing and resetting of tables.

1. Kitchen, Cashier & Department Coordination

- Maintain effective communication with the kitchen, cashier, housekeeping and management teams.




- Coordinate food preparation and delivery during busy hours.
- Inform the kitchen about special orders, allergies and guest requests.
- Coordinate table reservations, birthday celebrations, group bookings and special events.
- Ensure billing is accurate and communicated correctly to the cashier.
- Assist guests with billing queries and payment-related concerns.
- Ensure discounts, complimentary items and bill cancellations are processed only with proper authorization.

1. Sales & Revenue Generation

- Promote daily specials, signature dishes and restaurant offers.
- Recommend suitable food and beverage combinations to guests.
- Encourage responsible upselling and suggestive selling.
- Ensure staff have adequate knowledge of menu items and prices.
- Monitor guest feedback regarding food quality, quantity and pricing.
- Support management in achieving restaurant sales targets.
- Prevent unauthorized discounts, complimentary items and revenue loss.

1. Cleanliness, Hygiene & Safety

- Ensure the dining area, outdoor huts, service stations and guest areas remain clean.
- Monitor cleanliness of tables, chairs, floors, washrooms and service equipment.
- Coordinate with housekeeping for cleaning requirements.
- Ensure food service staff follow hygiene and sanitation standards.
- Ensure proper handling and storage of cutlery, crockery and glassware.
- Monitor breakage, wastage and damage to restaurant equipment.
- Immediately report maintenance issues, safety hazards and accidents.
- Ensure guest areas, including the outdoor huts and kids’ play area, are maintained appropriately.
- Ensure proper disposal of waste and adherence to restaurant hygiene procedures.

1. Inventory & Store Coordination

- Monitor stock of cutlery, crockery, glassware, napkins, tissues and service materials.
- Conduct regular checks of restaurant operating equipment.
- Maintain records of breakage, shortages, damages and wastage.
- Coordinate with the storekeeper for required service materials.
- Prepare and submit requisitions for necessary supplies.
- Verify items received from the store against approved requisitions.
- Ensure proper storage and handling of restaurant supplies.
- Conduct periodic inventory checks and report discrepancies.
- Prevent unauthorized movement or wastage of restaurant materials.
- Ensure proper accountability for restaurant equipment and supplies.

1. Billing, Cash & POS Responsibilities

- Ensure all guest orders are entered correctly into the POS system.
- Verify order dockets and billing details.




- Ensure all food and beverage items served are billed appropriately.
- Coordinate with the cashier for billing discrepancies.
- Ensure discounts, voids and cancellations have proper approval.
- Assist in shift closing and verification of relevant reports.
- Report billing irregularities or suspicious transactions immediately.
- Ensure no food or beverage item leaves the restaurant without proper billing or authorized approval.

1. Opening & Closing Responsibilities

Opening duties:
- Ensure the restaurant floor is ready before service begins.
- Check table settings, menus, service stations and supplies.
- Ensure staff attendance and section allocation.
- Conduct a briefing regarding specials, reservations and operational instructions.
- Check cleanliness and readiness of the dining area and huts.

Closing duties
- Ensure all tables and service stations are cleaned and arranged.
- Verify that restaurant equipment and supplies are properly stored.
- Ensure pending guest orders and bills are settled or properly handed over.
- Check for lost property and report any items found.
- Ensure lights, fans, air conditioners and other equipment are switched off as instructed.
- Complete the closing checklist and shift handover report.
- Report maintenance issues, stock shortages and incidents to management.

1. Reporting & Documentation

The Restaurant Captain must maintain and submit the following records as applicable:
- Daily staff attendance and duty allocation.
- Shift briefing and handover reports.
- Guest complaints and feedback records.
- Breakage, wastage and damage reports.
- Restaurant service inventory records.
- Maintenance and operational issue reports.
- Special event and reservation coordination details.
- Daily operational observations and suggestions.

1. Professional Conduct & Accountability

- Maintain a professional attitude and lead the team by example.
- Treat guests and employees with respect.
- Maintain confidentiality of restaurant information.
- Follow instructions from the Restaurant Manager and Operations Manager.
- Avoid unauthorized commitments to guests or employees.
- Protect restaurant property, equipment and business interests.
- Perform any additional restaurant-related duties assigned by management.

1. Key Performance Expectations

The Restaurant Captain will be evaluated based on:
- Guest satisfaction and complaint handling.
- Quality and speed of service.
- Staff discipline and team performance.
- Menu knowledge and upselling.
- Cleanliness and hygiene standards.
- Accuracy of orders and billing.
- Inventory control and reduction of wastage.
- Compliance with restaurant SOPs.
- Overall smoothness of restaurant operations

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

Benefits

- Flexible schedule
- Food provided
- Paid time off

Work Location: In person

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