Restaurant Captain

RESTAURANT CAPTAIN – JOB DESCRIPTION

Department: Food & Beverage / Restaurant Operations

Position: Restaurant Captain

Reports To: Restaurant Manager / Assistant Restaurant Manager

Location: daWholesum Resto-Café, Pune

Employment Type: Full-Time

Job PurposeThe Restaurant Captain is responsible for supervising the restaurant floor, leading the service team, ensuring excellent guest experience, maintaining service standards and coordinating effectively with the kitchen and management team.

• Key Responsibilities1. Guest ServiceWelcome and seat guests professionally and courteously.
• Explain menu items, ingredients and recommendations to guests.
• Take accurate orders and ensure timely service.
• Regularly check guest satisfaction during the meal.
• Handle guest queries, feedback and complaints professionally.
• Ensure a warm and memorable guest experience.
• 2. Floor & Restaurant OperationsSupervise daily restaurant operations during assigned shifts.
• Allocate sections and duties to service staff.
• Ensure tables are properly set, clean and maintained.
• Monitor service speed, food presentation and table turnover.
• Conduct pre-shift briefings regarding menu updates, unavailable items, promotions and service standards.
• Ensure proper opening and closing procedures are followed.
• 3. Team ManagementGuide, supervise and motivate stewards/service staff.
• Monitor staff grooming, attendance, discipline and performance.
• Train new team members on service SOPs and menu knowledge.
• Ensure staff follow company policies and service standards.
• 4. Kitchen & Bar CoordinationCoordinate closely with the kitchen and beverage team.
• Communicate special requests, allergies and dietary requirements accurately.
• Follow up on delayed orders and ensure timely food delivery.
• Ensure food is served according to the approved presentation and quality standards.
• 5. Sales & UpsellingPromote food, beverages, desserts and special offers.
• Recommend suitable menu items based on guest preferences.
• Encourage responsible upselling and increase average bill value.
• Support the Restaurant Manager in achieving sales targets.
• 6. Billing & POSEnsure orders are entered correctly in the POS.
• Verify bills before presenting them to guests.
• Assist with payment processing when required.
• Ensure billing and settlement procedures are followed accurately.
• 7. Hygiene, Safety & InventoryMaintain high standards of cleanliness, hygiene and food safety.
• Ensure service areas, crockery, cutlery and glassware are properly maintained.
• Monitor availability of service supplies and report shortages.
• Immediately report any safety, hygiene, equipment or food-quality issue to the manager.
• Required SkillsExcellent communication and guest-handling skills.
• Strong leadership and team-management abilities.
• Good knowledge of food and beverage service.
• Good menu and ingredient knowledge.
• POS and billing knowledge.
• Strong upselling and sales skills.
• Ability to handle guest complaints and operational pressure.
• Professional grooming and positive attitude.
• Strong attention to detail.
• Qualification & Experience12th pass / Diploma / Degree in Hotel Management or Hospitality preferred.
• 1–3 years of experience in restaurant, café, hotel or F&B service.
• Experience as a Captain / Senior Steward / Team Leader will be preferred.
• Key Performance Indicators (KPIs)Guest satisfaction and feedback
• Service speed and accuracy
• Average Bill Value (ABV)
• Upselling performance
• Team productivity and discipline
• Hygiene and cleanliness compliance
• Order and billing accuracy
• Reduction in guest complaints
• Compliance with restaurant SOPs

Ideal Candidate: Customer-focused, energetic, well-groomed, responsible and capable of leading the FOH team while maintaining daWholesum's service standards.