Hiring for Restaurant Captain

Posted: posted 3 days ago

Job Description

Location - Andheri West (Four Bunglows)

Role Summary The Restaurant Captain is responsible for leading the service team, enhancing guest satisfaction, maintaining operational discipline, driving revenue growth, and ensuring hygiene and safety standards. This role directly impacts the restaurant’s reputation, customer loyalty, and overall profitability.

Key Responsibilities: 1. Guest Service & Customer Experience  Greet and welcome guests warmly and ensure proper seating arrangements.  Present menus, explain dishes, and recommend specials or high-value items.  Take accurate food and beverage orders and ensure timely service.  Regularly check guest satisfaction throughout the dining experience.  Handle guest complaints courteously and resolve issues promptly or escalate to management when required.  Encourage repeat visits by delivering personalized and memorable service.

2. Team Supervision  Supervise waiters, stewards, and service staff during assigned shifts.  Allocate tables and manage section-wise service responsibilities.  Train new staff on service standards, menu knowledge, and guest interaction.  Motivate the team to maintain high service quality and efficiency.

3. Operational Efficiency  Ensure smooth table turnover, especially during peak hours.  Coordinate closely with the kitchen for order flow and timely food delivery.  Monitor service times and minimize delays or order errors.  Ensure availability and cleanliness of service equipment, including cutlery, crockery, and glassware.  Manage reservations and walk-in guests efficiently.

4. Revenue Generation & Upselling  Promote special dishes, beverages, and desserts.  Encourage upselling and cross-selling to increase average bill value.  Guide service staff on effective suggestive selling techniques.  Support management in achieving daily and monthly sales targets.

5. Hygiene, Safety & Compliance  Ensure cleanliness of the dining area, service stations, and restrooms.  Follow food safety and hygiene standards.  Report safety hazards or maintenance issues immediately.

6. Menu & Service Knowledge  Maintain thorough knowledge of the menu, ingredients, allergens, and preparation methods.  Update the team on menu changes, promotions, and new product launches.  Provide accurate and clear information to guests regarding food and beverage options.