Steward/Captain

Job Summary:

The Steward is responsible for maintaining cleanliness and hygiene in the restaurant and kitchen areas, supporting the service team, and ensuring smooth dining operations by assisting guests and staff as needed.

Key Responsibilities:

• Maintain cleanliness of tables, service stations, and pantry area.
• Assist in setting up tables, cutlery, glassware, and other service equipment.
• Support food and beverage service during operations by clearing and resetting tables promptly.
• Follow hygiene and sanitation standards in all service and back areas.
• Assist in receiving, storing, and organizing supplies.
• Report breakages or maintenance issues to the supervisor.
• Ensure compliance with safety and cleanliness protocols (HACCP standards).

Requirements:

• Minimum 6 months–1 year of experience as a Steward or Utility Staff in a hotel or restaurant.
• Basic knowledge of service etiquette and cleanliness standards.
• Physically fit and able to stand for long hours.
• Good communication and teamwork skills.
• Flexible to work in shifts, weekends, and holidays.

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• Job Title: Captain

Department: Food & Beverage Service

Reports To: Restaurant / Outlet Manager

Job Summary:

The Captain oversees the daily dining operations, ensures smooth service, supervises stewards, and maintains high guest satisfaction levels. The role involves coordinating between the kitchen and service teams to deliver efficient and professional service.

Key Responsibilities:

• Supervise and guide service staff (stewards, runners) during operations.
• Ensure smooth guest service and timely order delivery.
• Take guest orders, upsell menu items, and ensure order accuracy.
• Conduct pre-service briefings and assign tables to staff.
• Coordinate with kitchen and bar teams for order execution.
• Handle guest complaints with professionalism and resolve issues promptly.
• Ensure tables are set as per standards and restaurant ambiance is maintained.
• Maintain service reports, billing accuracy, and inventory records.
• Train new stewards and ensure adherence to service SOPs.

Requirements:

• Minimum 2–3 years of experience in F&B service, with at least 1 year in a supervisory/captain role.
• Strong communication and leadership skills.
• Knowledge of POS systems, table management, and fine dining service standards.
• Pleasant personality and guest-oriented approach.
• Flexible with shifts, weekends, and holiday schedules.

Job Type: Full-time

Pay: ₹25, ₹30,000.00 per month

Work Location: In person