Captain - Full Time

1. Guest Handling & Customer Service

1. Welcome guests warmly and ensure proper seating arrangements.

2. Take food and beverage orders accurately.

3. Ensure timely service of food and beverages.

4. Handle guest complaints professionally and resolve them promptly.

5. Ensure guest satisfaction throughout the dining experience.

6. Maintain proper coordination between guests, kitchen and service staff.

2. Team Management & Supervision

1. Assign daily duties and responsibilities to stewards and service staff.

2. Conduct pre-shift briefings and communicate daily instructions.

3. Monitor staff grooming, personal hygiene and uniform standards.

4. Ensure all team members report on time and follow duty schedules.

5. Supervise staff performance and maintain discipline.

6. Train junior staff on service standards and SOPs.

3. Restaurant Operations

1. Ensure the restaurant is ready before the start of operations.

2. Check table setup, cleanliness and overall restaurant presentation.

3. Ensure proper mise-en-place before every shift.

4. Monitor food and beverage service standards.

5. Ensure smooth operations during peak hours.

6. Coordinate with the kitchen for order status and special guest requests.

4. Cash Handling & Billing

1. Ensure accurate order punching in the POS system.

2. Verify bills before presenting them to guests.

3. Monitor cash and card payment transactions when assigned cashiering duties.

4. Ensure all bills are properly settled and closed.

5. Report any billing discrepancies to the manager immediately.

6. Follow company policies regarding discounts, voids and complimentary orders.

5. Inventory & Stock Management

1. Monitor daily consumption of service items.

2. Check availability of crockery, cutlery, glassware and other service essentials.

3. Raise indent requests for required items.

4. Monitor wastage, breakage and shortages.

5. Maintain proper stock records wherever assigned.

6. Ensure responsible handling of restaurant assets.

6. Hygiene & Safety

1. Ensure cleanliness of the restaurant and service stations.

2. Follow food safety and hygiene standards.

3. Ensure proper handling and storage of service equipment.

4. Monitor cleaning schedules and staff compliance.

5. Report maintenance issues and safety hazards immediately.

7. Reporting & Coordination

1. Report daily operational issues to the Restaurant Manager.

2. Maintain shift handover reports.

3. Report guest complaints, staff issues and incidents.

4. Coordinate with housekeeping, kitchen, purchase and other departments.

5. Ensure all operational instructions from management are implemented.

8. Discipline & Accountability

1. Ensure staff follow company rules and regulations.

2. Prevent unauthorized food, beverage or material consumption.

3. Ensure no staff member leaves the outlet without proper permission.

4. Monitor punctuality and attendance.

5. Take responsibility for the team's service performance.

6. Maintain professional behaviour and a positive working environment.

• Experience

  2 - 4 Years

• No. of Openings

  1

• Education

  12th Pass

• Role

  Captain

• Industry Type

  Hotel / Travel / Airline / Hospitality

• Gender

  Male

• Job Country

  India

• Type of Job

  Full Time

• Work Location Type

  Work from Office