Restaurant Captain

Job description:

Job Description: Captain (F&B Service)

Organization: Salt Restaurant (A Unit of Blue Planet Foods Pvt Ltd)

Designation: Captain / Senior Captain

Reporting To: Restaurant Manager / Assistant Restaurant Manager

Employment Type: Full-Time

Role Summary

The Captain at Salt is responsible for overseeing a specific station or section of the restaurant. You will act as the primary point of contact for guests, ensuring that the "Salt Experience" is delivered flawlessly. This role demands excellence in order-taking, upselling, and supervising the service flow to ensure every guest receives personalized and efficient service.

Key Responsibilities

1. Station Leadership & Service Oversight

· Section Management: Take full ownership of an assigned station, ensuring all tables are set, serviced, and cleared according to brand standards.

· Order Taking (KOT): Expertly guide guests through the menu, explaining the nuances of our Modern Indian dishes, ingredients, and preparation styles.

· Sequence of Service: Supervise Stewards to ensure the correct sequence of service—from water service to the final bill—is maintained without delays.

· Table-Side Excellence: Perform table-side duties such as carving, pouring, or describing special platters with professional flair.

2. Sales & Revenue Generation

· Active Upselling: Utilize deep product knowledge to suggest appetizers, premium spirits, and signature desserts, effectively increasing the Average Per Cover (APC).

· Menu Engineering: Provide feedback to management on popular and slow-moving items based on guest interactions.

3. Guest Relations & Problem Solving

· Guest Recognition: Identify and welcome regular guests, remembering their seating and dietary preferences.

· Grievance Redressal: Handle minor guest complaints immediately and professionally; escalate complex issues to the Restaurant Manager while ensuring the guest feels heard.

· Feedback Collection: Ensure that table feedback is captured accurately to help the restaurant maintain its high ratings.

4. Operational Discipline

· Briefings: Assist the Restaurant Manager in conducting pre-shift briefings and grooming checks for the service team.

· Inter-Departmental Coordination: Maintain a strong rapport with the Kitchen (BOH) to ensure special dietary requirements or "rush" orders are handled smoothly.

· Closing Duties: Oversee the closing of the section, ensuring all side-stations are restocked and cleaned for the next shift.

Candidate Profile

Education & Experience:

· Degree or Diploma in Hotel Management.

· 3–5 years of experience in F&B service, with at least 1-2 years as a Captain in a fine-dining or premium casual restaurant.

· Strong knowledge of Indian cuisine and basic wine/beverage pairings.

Core Competencies:

· Communication: High proficiency in English is mandatory. Ability to converse in Kannada or Hindi is a major asset in the Bangalore market.

· Leadership: Ability to lead a team of 3-4 stewards and keep them motivated during high-pressure shifts.

· Technical Skill: Proficiency in POS systems (Petpooja, IDS, or similar) and digital ordering systems.

· Presentation: Impeccable grooming and a professional, welcoming personality.

Benefits

· Competitive salary with periodic increments.

· Service Charge and performance-based incentives.

· Clear career path to move into Assistant Restaurant Manager roles.

· Duty meals and statutory benefits (PF/ESI).

Job Type: Full-time

Work Location: In person