రెస్టారెంట్ కెప్టెన్

Restaurant Captain – Roles & Responsibilities

Job Title: Restaurant Captain / F&B Captain

Key Responsibilities:

• Supervise and coordinate daily restaurant operations.

• Welcome guests and ensure a warm, professional dining experience.

• Allocate tables and manage guest seating efficiently.

• Take food and beverage orders accurately and coordinate with the kitchen.

• Ensure timely and correct service of food and beverages.

• Guide and supervise waiters and service staff.

• Monitor table setup, cleanliness, hygiene, and restaurant presentation.

• Handle guest queries, complaints, and service issues professionally.

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

• Check food quality, presentation, and order accuracy before serving.

• Ensure proper billing and assist guests with payment when required.

• Train and guide junior service staff on service standards.

• Monitor stock of cutlery, crockery, glassware, and service items.

• Ensure compliance with food safety, hygiene, and restaurant SOPs.

• Support the Restaurant Manager in achieving sales and customer satisfaction targets.

• Prepare shift handover and report operational issues to management.

• Maintain discipline and professional grooming standards among the service team.

Required Skills:

• Good communication and interpersonal skills

• Customer-service oriented

• Team handling and leadership skills

• Knowledge of food & beverage service

• Ability to handle guest complaints

• Good coordination and multitasking skills

• Basic knowledge of POS and billing systems

• Pleasant personality and professional grooming

Experience: 2–5 years in restaurant/hotel/F&B service, preferably in a supervisory role.

• It is a Full Time వెయిటర్ / స్టీవార్డ్ job for candidates with 6 months - 6+ years Experience.