Job Summary
The Restaurant Captain is responsible for supervising floor operations, leading the service team, ensuring excellent guest experience, and maintaining restaurant service standards. The Captain acts as a link between guests, stewards, and kitchen staff to ensure smooth and efficient operations.
Key Responsibilities
Guest Service
Welcome and assist guests professionally.
Ensure prompt and courteous service at all times.
Handle guest complaints and resolve issues effectively.
Suggest menu items and promote daily specials.
Ensure guest satisfaction throughout the dining experience.
Team Supervision
Supervise stewards and service staff during shifts.
Assign sections and duties to team members.
Conduct pre-shift briefings.
Train and guide new employees on service standards.
Monitor staff grooming, discipline, and performance.
Restaurant Operations
Coordinate with kitchen staff for timely order delivery.
Ensure proper table setup and restaurant cleanliness.
Manage reservations and table allocations.
Monitor stock of service items and report shortages.
Ensure compliance with hygiene and safety standards.
Billing & Reporting
Assist in preparing guest bills.
Verify order accuracy before billing.
Maintain shift reports and guest feedback records.
Report operational issues to management.
Required Skills
Leadership & Team Management
Guest Relationship Management
Excellent Communication Skills
Problem-Solving Ability
Knowledge of Food & Beverage Service
Upselling Techniques
Time Management
Customer Service Excellence
Qualification
HSC / Graduate in Hotel Management preferred.
Minimum 1–3 years experience as Captain or Senior Steward.
Good communication skills in English, Hindi, and local language.
Knowledge of POS systems and restaurant operations.