captain & waiter

A restaurant captain leads the front-of-house service team, manages a specific station or section, and acts as the main link between guests and the kitchen. [1, 2, 3, 4]Core Responsibilities

• Guest Service: Greet guests warmly, take accurate food and beverage orders, and ensure high satisfaction throughout the dining experience.
• Team Supervision: Guide, mentor, and train junior servers and bus staff, and conduct pre-service briefings.
• Floor Coordination: Act as a bridge between the kitchen and the service staff to ensure timely and correct food delivery.
• Station Readiness: Check table settings, cleanliness, and inventory supplies (mise-en-place) before service begins.
• Problem Solving: Handle guest complaints calmly and resolve issues immediately.
• Billing and Sales: Oversee correct billing procedures, process payments, and actively promote upselling. [1, 2, 3, 4, 5, 6, 7]

Key Requirements and Skills

• Experience: 2 to 3 years of food and beverage experience in hotels or restaurants.
• Communication: Clear verbal skills to interact with guests and coordinate with the kitchen.
• Leadership: Ability to manage a team and maintain discipline on the floor.
• Product Knowledge: Deep understanding of the menu, daily specials, and wine pairings.
• System Literacy: Familiarity with Point of Sale (POS) software. [1, 2, 3, 4, 5, 6, 7, 8, 9]

You can review a standard setup format on SetupMyHotel or explore general expectations via Indeed Career Advice. [1, 2]If you'd like, I can help you:

• Tailor this description for a fine dining vs. casual dining venue
• Write a custom interview question list for hiring a captain
• Draft a job posting advertisement for your restaurant

Pay: From ₹15,000.00 per month

Benefits:

• Flexible schedule
• Food provided
• Paid time off
• Provident Fund

Work Location: In person