Captain
2 months ago
The role of a Captain in a restaurant is crucial for ensuring smooth operations and excellent customer service. Below are the key roles and responsibilities of a Captain:
## 1. **Guest Interaction and Service**:
- Greet guests warmly upon arrival and escort them to their tables.
- Assist in taking orders and ensure the correct delivery of food and beverages.
- Address guest needs, special requests, or complaints in a professional and timely manner.
- Recommend menu items, including upselling beverages or desserts, and ensure guests have a pleasant dining experience.
## 2. **Supervision of Staff**:
- Oversee the service team (waiters, stewards, busboys) to ensure they are providing high-quality service.
- Assign sections and tasks to the service staff and monitor their performance throughout the shift.
- Train new staff members on service standards, protocols, and best practices.
## 3. **Table Management**:
- Ensure that tables are set up correctly with the proper tableware, cutlery, and glassware.
- Manage seating arrangements during busy hours, ensuring efficient table turnover without compromising guest experience.
- Monitor the cleanliness and presentation of the dining area.
## 4. **Order Coordination**:
- Communicate guest orders to the kitchen and bar staff, ensuring accuracy and timely service.
- Ensure that food and beverages are served at the appropriate temperature and in the correct sequence.
- Monitor the pace of meal delivery to ensure smooth service.
## 5. **Problem Solving and Guest Satisfaction**:
- Handle guest complaints or special requests efficiently, ensuring guests leave satisfied.
- Work closely with the manager or supervisor to resolve larger issues when necessary.
- Be attentive to guest feedback and relay it to the appropriate team members.
## 6. **Billing and Cash Handling**:
- Present the bill to guests, handle cash or credit card transactions, and ensure proper billing procedures.
- Verify the accuracy of the bill before presenting it to the guest and handle any billing inquiries or disputes.
## 7. **Inventory and Supplies Management**:
- Monitor and maintain the availability of dining essentials such as cutlery, crockery, napkins, and condiments.
- Inform management of any stock shortages and coordinate with the kitchen for any out-of-stock items.
## 8. **Compliance with Health and Safety Standards**:
- Ensure that the restaurant complies with hygiene and safety regulations.
- Monitor the service team to ensure personal hygiene and cleanliness standards are met.
## 9. **Team Coordination**:
- Act as a link between the service team, kitchen staff, and management to ensure effective communication.
- Participate in pre-shift briefings and post-shift reviews to share feedback and improve service quality.
## 10. **Training and Development**:
- Continuously train and mentor the service staff to maintain service excellence.
- Keep updated with any changes in the menu, new service techniques, or special promotions and ensure the team is informed.
The Captain plays a leadership role on the service floor, ensuring a seamless guest experience and smooth coordination between various departments.
**Job Types**: Full-time, Permanent
Pay: ₹20,000.00 - ₹25,000.00 per month
**Benefits**:
- Food provided
Schedule:
- Day shift
- Fixed shift
**Experience**:
- total work: 1 year (preferred)
Work Location: In person
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