Senior Steward/Captain

Senior Steward – Job DescriptionPositionSenior Steward

Reports ToRestaurant Manager / Outlet Manager

Role SummaryThe Senior Steward is responsible for ensuring smooth front-of-house service operations, maintaining high standards of guest experience, supervising stewards and service staff during shifts, and supporting management in daily restaurant operations.

• Key ResponsibilitiesGuest ServiceWelcome and seat guests in a courteous and professional manner.
• Ensure guests receive prompt and efficient service.
• Handle guest queries, requests, and basic complaints professionally.
• Build positive relationships with regular guests.
• Maintain service standards and hospitality protocols at all times.
• Service OperationsTake food and beverage orders accurately.
• Serve food and beverages according to restaurant standards.
• Coordinate with kitchen and cashier teams to ensure smooth order flow.
• Monitor table turnover and dining room efficiency.
• Ensure all side stations are stocked and organized.
• Team SupervisionGuide and support junior stewards during service.
• Allocate sections and duties during shifts.
• Train new service staff on SOPs, menu knowledge, and service standards.
• Monitor staff grooming, punctuality, and discipline.
• Report performance concerns to management.
• Hygiene & ComplianceEnsure cleanliness of dining areas, service stations, menus, and guest-facing areas.
• Follow food safety and hygiene standards.
• Ensure compliance with company SOPs and health regulations.
• Report maintenance or safety issues immediately.
• Sales & UpsellingPromote special menu items, beverages, and ongoing offers.
• Upsell dishes and add-on items where appropriate.
• Maintain thorough knowledge of menu items, ingredients, and preparation methods.
• Administrative DutiesAssist in opening and closing procedures.
• Verify table setups before service.
• Assist with inventory counts of service equipment and consumables.
• Maintain shift records and communicate operational issues to management.
• QualificationsMinimum 2–4 years of experience in restaurant service.
• Previous experience in a casual dining, café, or premium dining restaurant preferred.
• Basic understanding of POS systems.
• Good communication skills in Hindi and basic English.
• Ability to lead a small team during shifts.
• Skills RequiredGuest handling and customer service
• Team leadership
• Communication skills
• Problem-solving ability
• Attention to detail
• Basic sales and upselling skills
• Knowledge of restaurant hygiene standards
• Working ConditionsRotational shifts, weekends, and holidays as per business requirements.
• Standing and walking for extended periods.
• Fast-paced restaurant environment.
• KPIsGuest satisfaction scores and feedback
• Order accuracy
• Table turnover efficiency
• Upselling performance
• Team punctuality and discipline
• Compliance with hygiene and service standards

For Casa Pasta Bar / Pasta On The Go, I would recommend adding a specific KPI around delivery order coordination, speed of service, and knowledge of pasta dishes and sauces, since your concept is heavily pasta-focused and operates late into the night.