Restaurant Captain

Job highlights

• Annual Bonus, PF, ESI (ESIC), Food/MealsJob DescriptionJob Title: Restaurant CaptainDepartment: OperationsJob Summary:The Restaurant Captain is responsible for supervising the floor operations during service hours, ensuring exceptional guest experience, and leading the service team to deliver efficient and high-quality service. The role acts as a bridge between the management and service staff to ensure smooth day-to-day operations.Key Responsibilities:1. Guest Service & ExperienceEnsure prompt, courteous, and efficient service to all guests.Handle guest queries, complaints, and feedback professionally.Maintain high standards of hospitality and brand service guidelines.Assist in table allocation and managing reservations/waitlists.2. Team SupervisionSupervise stewards and service staff during shifts.Conduct pre-shift briefings and allocate duties.Monitor grooming, hygiene, and discipline of team members.Provide on-the-job training and coaching to new staff.3. Operational ManagementEnsu

Job Title: Restaurant Captain Department: Operations Job Summary:The Restaurant Captain is responsible for supervising the floor operations during service hours, ensuring exceptional guest experience, and leading the service team to deliver efficient and high-quality service. The role acts as a bridge between the management and service staff to ensure smooth day-to-day operations. Key Responsibilities: 1. Guest Service & Experience Ensure prompt, courteous, and efficient service to all guests. Handle guest queries, complaints, and feedback professionally. Maintain high standards of hospitality and brand service guidelines. Assist in table allocation and managing reservations/waitlists. 2. Team Supervision Supervise stewards and service staff during shifts. Conduct pre-shift briefings and allocate duties. Monitor grooming, hygiene, and discipline of team members. Provide on-the-job training and coaching to new staff. 3. Operational Management Ensure smooth coordination between kitchen and service teams. Monitor table turnover and service timing. Oversee billing accuracy and closing procedures. Ensure compliance with SOPs and safety standards. 4. Sales & Upselling Drive upselling of food, beverages, and promotions. Ensure team achieves daily sales targets and KPIs. Recommend specials and signature dishes to guests. 5. Compliance & Hygiene Ensure cleanliness and presentation of the restaurant floor. Follow food safety and health regulations. Maintain service equipment and report any issues. Key Skills & Competencies: Strong leadership and team management skills Excellent communication and interpersonal skills Customer-focused mindset Problem-solving ability Knowledge of POS systems and billing Good understanding of F&B operations Qualifications & Experience: Minimum education: Graduate / Hotel Management preferred 2–4 years of experience in restaurant service, with at least 1 year in a supervisory role Experience in casual dining / premium dining preferred