STOE INCHARGE CUM Dinning captain

Job Purpose

To oversee the overall operations of the shop including sales, customer service, dining area management, staff coordination, hygiene, and day-to-day functioning to ensure smooth operations and excellent customer experience.

Key Responsibilities1. Store Operations & Management

• Supervise daily store operations including opening, closing, cash management, and stock handling.
• Ensure product availability, proper display, and adherence to FIFO.
• Monitor bakery/cake counter, dining area, and service quality.
• Maintain cleanliness, hygiene, and safety standards as per company SOPs.

2. Customer Service & Dining Management

• Greet customers, understand their needs, and ensure quick service.
• Oversee the dining area to ensure tables are clean, food is served on time, and guests are comfortable.
• Handle customer queries, complaints, and feedback professionally.
• Assist customers with product suggestions and upselling.

3. Staff Supervision & Coordination

• Allocate tasks to counter staff, waiters, stewards, and support staff.
• Ensure team discipline, grooming standards, and punctuality.
• Train new staff on menu knowledge, service standards, and order-taking.
• Motivate the team to achieve monthly sales and service targets.

4. Sales & Cash Handling

• Manage billing, cash, UPI, card transactions, and maintain accurate records.
• Prepare daily sales reports (DSR) and submit to management.
• Achieve sales targets and promote new products or offers.

5. Inventory & Stock Control

• Maintain daily stock registers, wastage logs, and consumption reports.
• Conduct stock audits and coordinate with central kitchen/warehouse.
• Raise purchase requests for materials required.

6. Compliance & Reporting

• Ensure compliance with company policies, food safety, and statutory guidelines.
• Report operational issues, maintenance needs, and staff concerns to management.
• Ensure proper documentation like SOD, POD, attendance, and checklists.

Skills & Competencies

• Strong communication and customer service skills.
• Knowledge of F&B operations and dining service.
• Leadership and team-handling capability.
• Basic computer knowledge and POS experience.
• Problem-solving ability and calm handling of peak hours.

Qualification & Experience

• Minimum 12th pass / Diploma or Degree in Hotel Management preferred.
• 2–4 years of experience in F&B retail, bakery, restaurant, or café operations.
• Experience in team supervision is an added advantage.

Work Environment

• Shift-based working depending on store hours.
• Fast-paced and customer-focused environment.

Job Type: Full-time

Pay: ₹15, ₹25,000.00 per month