రెస్టారెంట్ కెప్టెన్

Key responsibilities

• Staff leadership:

  Supervise, train, and motivate service staff like servers and bussers to ensure they provide excellent service. 

• Guest services:

  Greet guests warmly, seat them, and ensure they are attended to promptly and courteously. Handle guest inquiries, complaints, and special requests tactfully. 

• Operations management:

  Coordinate dining room activities, including managing reservations, table assignments, and the flow of service between the front and back of house. 

• Quality control:

  Maintain high standards of cleanliness and organization in the dining area. Enforce health, hygiene, and safety regulations. 

• Menu and sales:

  Possess thorough knowledge of the menu to answer questions and make recommendations. Upsell menu items and promotions to maximize revenue. 

• Administrative duties:

  Conduct pre-shift briefings, manage inventory and supplies, and handle billing and payment processing. 

Required skills and qualifications

• Leadership: Ability to lead, motivate, and train a team effectively. 

• Communication: Excellent verbal communication and interpersonal skills to interact with guests and staff professionally. 

• Problem-solving: Ability to handle unexpected issues and resolve guest complaints quickly and effectively. 

• Service-oriented: A strong focus on providing exceptional guest experiences and building customer loyalty. 

• Operational knowledge: Strong understanding of food and beverage service, hospitality standards, and health and safety regulations. 

• Technical skills: Proficiency with point-of-sale (POS) systems and basic computer skills. 

• It is a Full Time వెయిటర్ / స్టీవార్డ్ job for candidates with 2 - 5 years of experience.