రెస్టారెంట్ కెప్టెన్

అన్ని విద్యాస్థాయిలు

All genders

12:00 PM - 12:00 AM | 6 days working

Job Benefits: Meal, PF

PAN Card, Aadhar Card, Bank Account

DUTIES AND RESPONSIBILITIES:
1.
Supervision: Oversee and manage the dining staff.
2.
Customer Service: Ensure guests are greeted, seated, and served promptly and professionally, addressing any customer concerns or special requests.
3.
Table Assignments: Assign tables to staff and ensure a fair distribution of workloads.
4.
Reservation Management: Manage reservations, allocate tables, and ensure the restaurant is well-prepared for incoming guests.
5.
Menu Knowledge: Have a thorough understanding of the menu and be able to explain dishes and make recommendations to diners.
6.
Order Management: Ensure accuracy and timeliness in taking orders and delivering food and beverages.
7.
Quality Control: Monitor the quality of food and drinks, and ensure they meet the restaurant's standards.
8.
Team Training: Train and mentor staff, ensuring they are knowledgeable about menu items and service procedures.
9.
Shift Management: Schedule and manage staff shifts to ensure adequate coverage during peak hours.
10.
Problem Resolution: Handle customer complaints and resolve issues to maintain customer satisfaction.
11.
Up-Selling: Encourage staff to upsell specials, drinks, and desserts to increase revenue.
12.
Inventory Management: Keep track of inventory for table settings, glassware, and other dining supplies.
13.
Cleanliness and Hygiene: Ensure that the dining area is clean, organized, and adheres to sanitation standards.
14.
Billing: Coordinate the billing process and handle payments, including cash and credit card transactions.
15.
Communication: Maintain effective communication with the kitchen staff to ensure the seamless flow of food from the kitchen to the table.
16.
Teamwork: Work closely with the restaurant manager and kitchen staff to ensure the overall success of the restaurant.
17.
Training: Continuously train and educate the service staff about new menu items, beverage selections, and service standards.
18.
Etiquette: Maintain a professional and courteous behavior while interacting with guests and staff.
19.
Compliance: Ensure compliance with all relevant health and safety regulations and restaurant policies.