Restaurant Captain

**Role Overview**:
The Restaurant Captain is responsible for ensuring that guests have an exceptional dining experience by providing outstanding service and overseeing the performance of the waitstaff. This role involves managing floor operations, addressing customer needs, and supporting the Restaurant Manager in maintaining high standards of service.

**Key Responsibilities**:

- **Guest Service**:

- Greet and welcome guests in a warm and friendly manner.
- Ensure guests receive prompt and attentive service.
- Handle guest inquiries and complaints professionally and courteously.
- **Staff Supervision**:

- Lead and supervise the waitstaff to ensure efficient service.
- Assign and manage server sections and shift schedules.
- Conduct daily briefings with the staff to discuss special events, menu changes, and guest preferences.
- **Order Management**:

- Take and serve food and beverage orders accurately and efficiently.
- Ensure orders are delivered correctly and in a timely manner.
- Coordinate with the kitchen and bar staff to ensure smooth operations.
- **Training and Development**:

- Train new staff members on service standards, menu items, and restaurant procedures.
- Conduct ongoing training sessions to improve staff performance and service quality.
- **Quality Control**:

- Monitor the dining area to ensure cleanliness and organization.
- Ensure that all food and beverages are presented according to restaurant standards.
- Conduct regular inspections to maintain hygiene and safety standards.
- **Customer Interaction**:

- Engage with guests to gather feedback and ensure satisfaction.
- Address and resolve any guest concerns or issues promptly.
- Build relationships with regular guests to promote loyalty.
- **Coordination with Management**:

- Report any operational issues or guest feedback to the Restaurant Manager.
- Assist in implementing and enforcing restaurant policies and procedures.
- Support the Restaurant Manager in executing special events and promotions.
- **Inventory and Supplies**:

- Monitor and manage inventory levels of service-related items such as cutlery, glassware, and napkins.
- Ensure that all service stations are well-stocked and organized.
- **Sales and Upselling**:

- Promote menu specials, new dishes, and beverages to guests.
- Encourage guests to try additional items to enhance their dining experience and increase sales.
- **Team Collaboration**:

- Foster a positive and collaborative work environment among the staff.
- Motivate the team to achieve high standards of service and performance.
- Assist colleagues during peak times and busy shifts.

**Qualifications**:

- High school diploma or equivalent; additional certification in hospitality or restaurant management is a plus.
- Proven experience as a Restaurant Captain, Head Waiter, or in a similar supervisory role in the hospitality industry.
- Strong leadership and team management skills.
- Excellent customer service and communication abilities.
- Good knowledge of food and beverage service standards.
- Ability to work in a fast-paced environment and handle stressful situations.
- Proficiency in restaurant management software and point-of-sale systems.

**Job Types**: Full-time, Permanent

Pay: From ₹15,000.00 per month

**Benefits**:

- Commuter assistance
- Food provided
- Paid time off

**Experience**:

- total work: 3 years (preferred)
- Restaurant: 1 year (required)

Work Location: In person