Captain

Job Description – Restaurant Captain

Department: Food & Beverage (F&B)
Industry: Restaurant / Hospitality
Reports To: Restaurant Manager / Assistant Restaurant Manager
Location: Ballard Estate

Job Purpose

To supervise restaurant floor operations, ensure exceptional guest service, maintain service standards, and coordinate with the kitchen and service team to deliver a smooth, efficient and memorable dining experience.

Key Responsibilities1. Guest Service & Satisfaction

• Welcome guests warmly, escort them to their tables and ensure prompt seating.
• Explain the menu, recommend dishes and beverages, and assist guests with their orders.
• Ensure orders are served accurately, on time and according to restaurant standards.
• Handle guest complaints professionally and resolve issues promptly, escalating when required.
• Regularly check guest satisfaction and ensure a positive dining experience.

2. Floor Operations & Team Supervision

• Supervise and coordinate the service team, including waiters, stewards and runners.
• Allocate sections and tables, assign duties and monitor team performance.
• Conduct pre-shift briefings on menu updates, daily specials, reservations and service priorities.
• Ensure smooth coordination between the service team, kitchen, bar and cashier.
• Monitor table turnover, waiting time and overall floor efficiency.

3. Sales & Revenue Generation

• Drive sales through suggestive selling, upselling and cross-selling.
• Promote high-margin dishes, beverages, desserts and special offers.
• Support the outlet in achieving daily, weekly and monthly sales targets.
• Monitor average bill value and encourage the team to improve sales performance.
• Ensure all orders are correctly entered into the POS system.

4. Hygiene, Grooming & Service Standards

• Ensure the restaurant floor, tables, service stations and guest areas remain clean and organised.
• Maintain personal grooming, uniform and professional conduct standards across the team.
• Follow food safety, hygiene and sanitation procedures.
• Ensure tables are properly set and service equipment is available and maintained.
• Conduct regular checks to ensure compliance with restaurant SOPs.

5. Billing & Cash Handling

• Verify guest bills for accuracy before presentation.
• Coordinate with the cashier for timely billing and payment processing.
• Ensure discounts, voids and complimentary items are authorised as per company policy.
• Maintain proper control over bills, orders and payment procedures.

6. Training & Staff Development

• Train service staff on menu knowledge, service etiquette and guest handling.
• Coach team members on upselling, communication and operational efficiency.
• Identify performance gaps and provide constructive feedback.
• Support the Restaurant Manager in maintaining discipline and developing a strong service team.

7. Reporting & Administration

• Report daily operational issues, guest feedback and service incidents to the Restaurant Manager.
• Assist with opening and closing duties, including floor readiness and end-of-shift checks.
• Monitor service supplies and report shortages or maintenance requirements.
• Support inventory checks and minimise wastage, breakage and operational losses.

Required Qualifications & Skills

• Minimum 1–3 years of experience in restaurant service, preferably in a Captain or Senior Steward role.
• Strong knowledge of restaurant operations, food and beverage service and menu presentation.
• Excellent communication, interpersonal and guest-handling skills.
• Ability to supervise, motivate and coordinate a service team.
• Knowledge of POS systems, billing procedures and basic sales reporting.
• Strong problem-solving skills and the ability to work under pressure.
• Flexible to work rotational shifts, weekends and holidays.

Key Performance Indicators (KPIs)

• Guest satisfaction and complaint resolution.
• Achievement of outlet sales targets.
• Average bill value and upselling performance.
• Order accuracy and service turnaround time.
• Team productivity, attendance and grooming compliance.
• Hygiene, cleanliness and adherence to SOPs.
• Reduction in wastage, billing errors and service-related losses.

Expected Outcome: The Restaurant Captain is responsible for maintaining high service standards, leading the floor team effectively, increasing guest satisfaction and supporting the outlet's overall operational and financial performance.

Pay: ₹27,000.00 per month

Benefits:

• Food provided

Work Location: In person