Restaurant Captain

Key Responsibilities

Guest Service

• Welcome guests warmly and escort them to their tables.
• Ensure guests receive prompt, professional, and courteous service.
• Handle guest complaints or special requests efficiently and escalate to management if required.
• Upsell food and beverage items, promote daily specials, and suggest pairings to enhance guest experience.

Operations & Supervision

• Supervise waiters, stewards, and service staff during shifts.
• Assign duties and monitor staff performance to ensure smooth operations.
• Ensure tables are properly set, service areas are clean, and hygiene standards are maintained.
• Coordinate with the kitchen and bar team to ensure timely service of food and beverages.

Training & Team Development

• Guide and train service staff on service etiquette, upselling techniques, and menu knowledge.
• Conduct daily briefings before service to update staff on menu changes, promotions, or VIP guests.

Sales & Revenue

• Actively participate in upselling food, beverages, and promotions to maximize revenue.
• Monitor guest feedback and suggest improvements to boost guest satisfaction and sales.

Administration

• Maintain service records, daily reports, and handovers for smooth communication between shifts.
• Ensure compliance with company policies, service standards, and legal requirements (FSSAI, liquor laws, etc.).

Requirements

• Minimum 1–4 years of experience in food & beverage service, with at least 1 year as a Captain/Shift Supervisor.
• Excellent communication and interpersonal skills.
• Good problem-solving and guest-handling skills.
• Flexibility to work in shifts, weekends, and holidays.