Experience:
3–5 years of experience in food and beverage service, with at least 1–2 years as a Captain or Senior Steward in a casual or fine dining environment.
Skills:
Strong floor management, thorough knowledge of sequence of service, menu and beverage familiarity, and upselling ability. Skilled in handling guest feedback and resolving complaints gracefully.
Operational Efficiency:
Manages assigned sections, allocates tables, supervises stewards, and ensures timely order placement and delivery. Maintains service pace and table turnover during peak hours.
System Proficiency (POS Integration):
Working knowledge of POS systems (e.g., Petpooja) for punching orders (KOT), applying modifiers, tracking table status, and coordinating billing with the cashier.
Communication:
Good spoken English and regional language(s) for clear guest interaction and inter-department coordination.
Supervision:
Supervises and trains stewards on service standards, grooming, and adherence to SOPs.
Food Safety & Hygiene:
Ensures hygiene of service stations, crockery, and cutlery and adheres to safe food-handling practices during service.