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Job Title: Restaurant Captain

Department: Food & Beverage (F&B)
Reports To: Restaurant Manager / Assistant Restaurant Manager
Location: Carnivale, Greater Noida West
Industry: Hospitality – Fine Dining Restaurant

Job Summary

The Restaurant Captain is responsible for supervising the service team, ensuring smooth restaurant operations, and delivering excellent guest experiences. The candidate must have strong communication, leadership, and customer service skills, along with a good understanding of food and beverage service standards.

Key Responsibilities

1. Guest Service & Satisfaction

   • Welcome guests professionally and ensure a pleasant dining experience.

   • Assist guests with menu recommendations, food descriptions, and beverage selections.

   • Take orders accurately and ensure timely service.

   • Handle guest complaints politely and escalate issues to the Restaurant Manager when required.

   • Maintain high standards of hospitality and guest satisfaction.

2. Team Supervision

   • Supervise stewards and coordinate with the service team during shifts.

   • Allocate tables and service responsibilities to team members.

   • Conduct pre-shift briefings and communicate daily instructions.

   • Ensure staff grooming, punctuality, discipline, and professional conduct.

   • Train and guide junior team members on service procedures.

3. Restaurant Operations

   • Ensure proper table setup, table turnover, and service readiness.

   • Coordinate with the kitchen and bar teams for timely order preparation and delivery.

   • Monitor KOTs (Kitchen Order Tickets) and ensure orders are served correctly.

   • Follow restaurant SOPs and ensure smooth coordination during peak hours.

   • Assist with reservations, group bookings, parties, and special guest requests.

4. Food Safety & Hygiene

   • Maintain cleanliness and hygiene across the dining area and service stations.

   • Ensure compliance with food safety and sanitation standards.

   • Check cutlery, crockery, glassware, linen, and service equipment.

   • Report damaged equipment, maintenance issues, and hygiene concerns promptly.

5. Billing & Cash Handling

   • Verify guest bills for accuracy before presentation.

   • Coordinate with the cashier for billing, payment processing, and corrections.

   • Ensure all orders are properly entered into the POS system.

   • Follow restaurant policies regarding discounts, complimentary items, and voids.

6. Sales & Revenue Generation

   • Recommend menu items, add-ons, desserts, and beverages to increase average billing.

   • Promote special menus, ongoing offers, and restaurant packages.

   • Support upselling and cross-selling without compromising guest satisfaction.

   • Help achieve restaurant sales targets and improve service efficiency.

7. Reporting & Coordination

   • Report daily operational issues and guest feedback to management.

   • Maintain shift handover records and communicate pending tasks.

   • Coordinate with the kitchen, bar, cashier, and management teams.

   • Ensure compliance with company policies and management instructions.

Required Skills

• Excellent communication and interpersonal skills.

• Strong leadership and team management abilities.

• Knowledge of fine-dining restaurant service standards.

• Good understanding of food and beverage menus.

• Knowledge of POS systems, KOTs, and restaurant billing procedures.

• Customer complaint handling and problem-solving skills.

• Upselling, suggestive selling, and guest relationship management.

• Ability to work under pressure during busy service hours.

• Professional grooming, discipline, and attention to detail.

Qualifications & Experience

• Minimum qualification: 12th pass; a Diploma or Degree in Hotel Management is preferred.

• 2–4 years of experience in restaurant or hotel food and beverage service.

• Previous experience as a Captain or Senior Steward in a fine-dining restaurant is preferred.

• Fresh Hotel Management candidates with strong communication skills may also be considered.

Working Conditions

• Full-time restaurant operations role.

• Flexible shifts, including weekends and public holidays.

• Must be comfortable working in a fast-paced hospitality environment.

Key Performance Indicators (KPIs)

• Guest satisfaction and feedback scores.

• Service speed and order accuracy.

• Team discipline and grooming standards.

• Upselling performance and average guest billing.

• Compliance with hygiene and restaurant SOPs.

• Reduction in guest complaints and billing errors.

Note: The Restaurant Captain is expected to maintain professional service standards, lead the floor team effectively, and contribute to the overall operational success of the restaurant.

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