Restaurant Captain

Key Responsibilities

1. Guest Experience & Service

• Ensure every guest receives prompt, professional, and personalized service
• Handle guest queries, feedback, and complaints efficiently
• Maintain high standards of hospitality and brand experience

2. Team Supervision

• Lead and manage service staff (stewards, servers, runners)
• Allocate sections and duties before service
• Train new staff on SOPs, menu knowledge, and service standards
• Monitor grooming, discipline, and performance

3. Operations Management

• Oversee smooth floor operations during service hours
• Coordinate with kitchen for order flow and timely delivery
• Ensure table turnover efficiency without compromising experience
• Maintain cleanliness and hygiene standards on the floor

4. Order & Billing Accuracy

• Ensure accurate order taking and punching (POS systems)
• Cross-check bills before presenting to guests
• Handle basic cash/card settlement queries if required

5. Inventory & Setup

• Ensure availability of cutlery, crockery, and service equipment
• Monitor stock levels of service items and report shortages
• Supervise table setups as per brand standards

6. Upselling & Revenue Focus

• Encourage upselling of high-margin items
• Train team on suggestive selling techniques
• Support management in achieving daily sales targets