Restaurant Captain

**Core Responsibilities**: 1. **Guest Experience & Service Excellence**:

- **Warm Welcome & Seating**: Greeting guests warmly, managing reservations, strategically assigning tables based on guest needs, party size, server sections, and pacing kitchen orders.
- **Overseeing Service Flow**: Monitoring the entire dining room to ensure seamless service progression (ordering, food delivery, clearing, billing).
- **Handling VIPs & Special Requests**: Personally attending to VIP guests, regulars, and complex requests (allergies, celebrations).
- **Resolving Complaints**: Acting as the primary point for escalated guest issues, resolving them diplomatically and promptly.
- **Ensuring Standards**: Upholding the restaurant's service style, presentation standards, and overall ambiance.
- **Menu & Wine Knowledge**: Possessing deep knowledge of the menu, ingredients, preparation methods, wine list, and pairings to guide guests and staff. 2. **Team Leadership & Management**:

- **Briefing & Communication**: Conducting pre-service briefings with the waitstaff, communicating specials, menu changes, reservations, and VIPs.
- **Assigning & Coordinating**: Delegating sections, tasks (opening/closing), and responsibilities to servers, bussers, and hosts/hostesses.
- **Monitoring & Support**: Actively observing staff performance, providing real-time coaching, support during busy periods, and ensuring adherence to standards.
- **Mentoring & Training**: Assisting in training new hires and providing ongoing development for the service team.
- **Fostering Teamwork**: Promoting a positive, collaborative, and professional work environment. 3. **Floor & Operations Management**:

- **Floor Management**: Controlling the pace of service to optimize guest flow and kitchen output, managing waitlists effectively.
- **Liaison with Kitchen/Bar**: Maintaining clear, constant communication with the Chef, kitchen expeditor, and bar staff to coordinate timing, relay special requests, and address issues.
- **Quality Control**: Inspecting tables before seating, ensuring cleanliness, proper setup, and overall dining room presentation.
- **Managing Reservations & Waitlist**: Utilizing the reservation system effectively, managing walk-ins, estimating wait times accurately, and maximizing table turnover efficiently. 4. **Administrative & Financial Duties**:

- **Overseeing Billing & Payments**: Resolving billing discrepancies, handling complex payments, authorizing comps/discounts (within policy), and ensuring accurate cash handling procedures.
- **Reporting**: Completing end-of-shift reports (sales, covers, gratuities, incidents, no-shows).
- **Inventory & Supplies**: Monitoring and managing front-of-house supplies (linens, glassware, cutlery, stationery, condiments). 5. **Problem Solving & Crisis Management**:

- **Handling Emergencies**: Managing unexpected situations (equipment failure, spills, medical incidents, difficult guests) calmly and efficiently.
- **Adapting to Changes**: Quickly adjusting service flow due to unforeseen circumstances (large walk-in groups, kitchen delays). **Key Skills & Qualities of a Successful Restaurant Captain**:

- **Exceptional Leadership & Communication**: Clear, concise, and respectful communication with guests and staff.
- **Strong Interpersonal Skills**: Warmth, empathy, diplomacy, and the ability to build rapport.
- **Calm Under Pressure**: Grace and efficiency during peak hours and when resolving issues.
- **Proactive & Observant**: Anticipating guest and staff needs, spotting potential problems before they escalate.
- **Organizational & Multitasking Prowess**: Juggling multiple tasks and priorities seamlessly.
- **Deep Product Knowledge**: Mastery of food, beverage, and service standards.
- **Problem-Solving & Decision-Making**: Quick, sound judgment calls.
- **Attention to Detail**: Ensuring everything meets the restaurant's high standards.
- **Professionalism & Integrity**: Setting the example for the team. **In essence, the Restaurant Captain is the "Conductor of the Dining Room Orchestra,"** ensuring all elements (guests, staff, kitchen, bar, ambiance) work in perfect harmony to deliver an outstanding and memorable dining experience. You are the face of management on the floor and the guardian of the restaurant's reputation during service.

Pay: From ₹15,000.00 per month

**Benefits**:

- Food provided

Schedule:

- Day shift
- Night shift
- Rotational shift

Supplemental Pay:

- Overtime pay

**Education**:

- Higher Secondary(12th Pass) (preferred)

**Experience**:

- Hospitality: 2 years (preferred)

**Language**:

- English, Hindi (preferred)

Shift availability:

- Day Shift (preferred)
- Night Shift (preferred)
- Overnight Shift (preferred)

Work Location: In person

Application Deadline: 30/09/2025