Restaurant Captain

Restaurant Captain – Job Description (QSR / Restaurant Industry)

A Restaurant Captain is responsible for supervising floor operations, ensuring excellent guest service, coordinating with kitchen and service teams, and maintaining smooth day-to-day restaurant operations. The role acts as a bridge between the service staff and restaurant management to ensure high customer satisfaction and operational efficiency. (Indeed)

Job Title

Restaurant Captain / F&B Captain

Department

Food & Beverage Service Operations

Reporting To

Restaurant Manager / Outlet Manager / Operations Manager

Experience Required

2–5 years in QSR, Casual Dining, Fine Dining, Café, or Restaurant Operations

Job Location

As per business requirement

Key Responsibilities

• Supervise daily restaurant floor operations and ensure smooth service.

• Lead and guide stewards, servers, and service associates during shifts.

• Welcome guests and ensure excellent dining experience.

• Handle guest complaints professionally and resolve issues quickly.

• Coordinate with kitchen and cashier teams for timely order execution.

• Ensure proper table setup, cleanliness, and hygiene standards.

• Monitor staff grooming, attendance, and discipline.

• Train team members on SOPs, service standards, and customer handling.

• Ensure accurate billing and POS operations.

• Upsell menu items, combo meals, beverages, and promotions.

• Monitor food quality, service speed, and customer satisfaction.

• Support restaurant management in achieving sales targets and operational KPIs.

• Ensure compliance with food safety and hygiene standards.

• Maintain stock availability of service items and restaurant supplies.

• Conduct shift briefings and allocate staff duties.

Required Skills

• Strong leadership and team handling skills

• Excellent communication and interpersonal skills

• Customer service orientation

• Knowledge of restaurant service standards

• Basic POS and billing knowledge

• Problem-solving and conflict-handling ability

• Ability to work under pressure in fast-paced environments

• Good knowledge of food and beverage operations

Educational Qualification

• Diploma / Degree in Hotel Management or Hospitality preferred

• Minimum 12th Pass can also apply based on experience

Preferred Industry Background

• QSR Chains

• Restaurants

• Café Operations

• Fine Dining

• Casual Dining

• Hotel F&B Service

KPI / Performance Indicators

• Guest Satisfaction Score

• Table Turnaround Time

• Upselling Revenue

• Service Quality Standards

• Team Productivity

• Complaint Resolution Time

• Hygiene Audit Scores

Salary Range (India)

₹18,000

• Brand

• Experience

• Location

• Restaurant Format (Indeed)

Additional Requirements

• Flexible to work in rotational shifts

• Weekend and holiday availability

• Strong grooming and professional appearance

• Ability to handle high customer footfall environments

(Indeed)

• It is a Full Time Waiter / Steward job for candidates with 6 months - 1 years of experience.