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.