Captain

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:

- Rotational shift

**Experience**:

- total work: 2 years (preferred)

Work Location: In person