Hospitality Restaurant Captain

🍽️ Restaurant Captain — Responsibilities

👥 Guest Management

• Welcoming and seating guests warmly, ensuring a pleasant dining experience from arrival to departure

• Taking food and beverage orders accurately, explaining the menu, daily specials, and chef's recommendations

• Handling guest complaints, special requests, and dietary requirements professionally

• Ensuring guest satisfaction by regular table visits during service

🎯 Station & Table Management

• Overseeing a designated section/station of tables during service

• Coordinating with stewards/waiters to ensure smooth, timely service

• Managing table turnover efficiently during peak hours

• Ensuring tables are set correctly as per SOPs before each service

🍷 Food & Beverage Knowledge

• Strong knowledge of the menu — ingredients, preparation methods, allergens

• Recommending food and wine/beverage pairings to guests

• Upselling premium dishes, beverages, desserts, and combos

• Knowledge of South Indian, North Indian, and Continental cuisine (Bengaluru market)

🤝 Team Supervision

• Supervising and guiding stewards, waiters, and helpers in the section

• Briefing team before each shift on reservations, specials, and SOPs

• Ensuring uniform standards, grooming, and punctuality of the team

• Reporting staff attendance and performance to the Restaurant Manager

📋 Operational Duties

Duty Details Mis-en-place Ensuring cutlery, crockery, linen, condiments are set before service KOT Management Raising Kitchen Order Tickets accurately and following up with kitchen Billing Coordinating with the cashier for correct billing; handling split bills Reservations Managing walk-ins and table reservations; communicating with the front desk Handover Briefing the next shift captain on pending tables and issues

🧹 Hygiene & Compliance

• Ensuring dining area cleanliness, table hygiene, and FSSAI standards are maintained

• Monitoring expiry of condiments, sauces, and displayed food items

• Reporting maintenance issues (broken furniture, AC, lighting) to management

💰 Revenue & Upselling

• Actively upselling add-ons, beverages, and desserts to increase per-cover revenue

• Achieving daily/weekly upselling targets set by the Restaurant Manager

• Reducing wastage by coordinating accurate order-taking

📊 Typical Profile for Bengaluru Market

Parameter Details Experience 2–5 years in F&B service Education Hotel Management diploma/degree preferred Languages Kannada, English, Hindi Salary Range ₹18,000 – ₹25,000/month Work Hours Shift-based, 8–9 hrs/day, 6 days a week Locations Koramangala, Indiranagar, Whitefield, MG Road, HSR Layout

🌟 Key Soft Skills Expected

• Leadership & team coordination

• Calm under pressure during peak service hours

• Excellent communication and guest handling

• Attention to detail and a hospitality-first mindset

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