Restaurant Captain

Job SummaryThe Restaurant Captain is responsible for supervising daily restaurant service operations, coordinating with service staff and kitchen personnel, and ensuring an excellent dining experience for guests. The role involves managing table assignments, monitoring service quality, handling guest requests, and ensuring compliance with restaurant standards, hygiene protocols, and operational procedures.

• Key ResponsibilitiesSupervise and coordinate the activities of service staff to ensure smooth restaurant operations.
• Welcome guests, assist with seating arrangements, and ensure prompt and courteous service.
• Take customer orders accurately and communicate them to the kitchen team.
• Monitor food and beverage service to ensure timely delivery and presentation standards.
• Handle guest queries, complaints, and special requests professionally, escalating issues when necessary.
• Ensure tables, dining areas, service stations, and equipment are clean, organized, and ready for service.
• Coordinate with kitchen staff to minimize order delays and ensure accurate order fulfilment.
• Monitor staff grooming, punctuality, discipline, and adherence to service standards.
• Assist the Restaurant Manager in staff scheduling, shift allocation, and daily operational planning.
• Ensure compliance with food safety, hygiene, health, and safety guidelines.
• Support billing and payment processes and ensure accurate order reconciliation, where applicable.
• Monitor stock levels of service items and report shortages or damages to the management.
• Assist in training new team members on service procedures, menu knowledge, and guest-handling standards.
• Promote upselling and suggestive selling to improve customer satisfaction and revenue.
• Complete shift handovers and communicate operational issues to the reporting manager.

Eligibility CriteriaEducational Qualification:

• Minimum Higher Secondary qualification; a diploma or degree in Hotel Management or Hospitality is preferred.

Experience:

• 2–4 years of experience in restaurant or food service operations.
• Prior experience as a Restaurant Captain, Senior Steward, or equivalent supervisory role is preferred.
• Required SkillsStrong communication and interpersonal skills.
• Good knowledge of restaurant service procedures and guest relations.
• Team leadership and staff coordination abilities.
• Customer complaint handling and problem-solving skills.
• Basic billing, POS system, and order management knowledge.
• Knowledge of food safety, hygiene, and restaurant service standards.
• Ability to work in shifts, including weekends and holidays.
• Ability to work efficiently in a fast-paced restaurant environment.