Captain

**Job Overview**:
The Hotel Captain is responsible for managing and supervising the daily operations of the restaurant, bar, banquet, or other food service areas within the hotel. They ensure excellent guest service, coordinate with other staff, and ensure the overall quality of food and service standards. The Hotel Captain also takes a hands-on approach to ensure smooth service flow, leading by example and managing guest relations.

**Key Responsibilities**:

- **Supervision of Service**:

- Lead the team of servers, bartenders, and other service staff during shifts.
- Assign duties and responsibilities to team members based on operational needs.
- Ensure the efficient setup and breakdown of the dining or banquet area.
- Oversee the flow of service to ensure timely and excellent guest experiences.
- **Guest Relations**:

- Greet and welcome guests upon arrival, ensuring they are comfortable and satisfied.
- Address any guest inquiries or concerns promptly and professionally.
- Monitor guest satisfaction during service, ensuring prompt attention to special requests.
- Offer recommendations to guests on food and beverage choices.
- **Staff Training and Development**:

- Provide on-the-job training to new team members and coach existing staff to improve service standards.
- Ensure all staff are aware of the menu, including any daily specials or modifications.
- Foster a positive work environment by promoting teamwork and collaboration.
- **Coordination with Kitchen**:

- Work closely with the kitchen team to ensure timely and accurate food preparation.
- Relay special requests, dietary restrictions, or allergies to the kitchen staff.
- Ensure all orders are prepared correctly and delivered to the right tables.
- **Quality Control**:

- Ensure the presentation, taste, and temperature of food and drinks meet hotel standards.
- Monitor cleanliness, organization, and safety standards in all food service areas.
- Oversee inventory control and manage stock levels of food, beverages, and service equipment.
- **Event and Banquet Management (if applicable)**:

- Coordinate with the banquet manager and other team members to ensure seamless execution of events.
- Supervise the setup of banquet spaces according to event requirements.
- Ensure staff is properly prepared for the event and maintain oversight during service.
- **Administrative Tasks**:

- Prepare and submit daily reports on staff performance, guest feedback, and sales.
- Manage billing and payment processes, ensuring accuracy.
- Assist in scheduling staff and managing labor costs in accordance with hotel budgets.

**Qualifications**:

- High school diploma or equivalent (Bachelor's degree in Hospitality Management or related field preferred).
- Previous experience in a supervisory or captain role in a restaurant or hotel.
- Excellent communication and interpersonal skills.
- Strong leadership and organizational abilities.
- Knowledge of food and beverage service standards, including wines and cocktails.
- Ability to work in a fast-paced environment, often under pressure.
- Familiarity with POS systems and basic computer skills.

**Working Conditions**:

- May be required to work long hours, including evenings, weekends, and holidays.
- Standing for extended periods.
- Interaction with guests, kitchen staff, and service team throughout the shift.

**Career Path**:

- Possible progression to higher management roles such as Food & Beverage Manager, Banquet Manager, or Restaurant Manager.

Pay: ₹12,000.00 - ₹18,000.00 per month

**Benefits**:

- Food provided
- Health insurance
- Provident Fund

Schedule:

- Rotational shift

Supplemental Pay:

- Yearly bonus

**Experience**:

- total work: 2 years (preferred)

Work Location: In person