Restaurant Manager

Job Description – Restaurant Captain

Job Title: Restaurant Captain

Department: Food & Beverage / Restaurant Operations

Reports To: Restaurant Manager / F&B Manager

Key Responsibilities:

Supervise and coordinate the daily operations of the assigned restaurant section.

Welcome and attend to guests professionally, ensuring a warm and personalized dining experience.

Allocate tables and sections to waiters and ensure smooth service flow.

Take food and beverage orders accurately and communicate them to the kitchen/bar.

Ensure food and beverages are served according to hotel standards, presentation guidelines, and guest preferences.

Monitor the quality, cleanliness, and presentation of tables, restaurant areas, and service equipment.

Handle guest requests, complaints, and special requirements promptly and professionally.

Coordinate with the kitchen, bar, stewarding, front office, and other departments for efficient service.

Brief and guide waiters and other service staff during shifts.

Train and coach junior team members on service standards, menu knowledge, hygiene, and guest handling.

Check mise-en-place before service and ensure adequate stock of cutlery, crockery, glassware, linen, and other supplies.

Ensure compliance with hotel policies, food safety, hygiene, and health-and-safety standards.

Assist with billing and payment procedures and ensure accuracy of guest checks.

Upsell food, beverages, promotions, and special menu items where appropriate.

Monitor guest satisfaction and obtain feedback.

Assist the Restaurant Manager with daily reports, inventory control, and operational requirements.

Ensure proper opening and closing procedures are followed.

Maintain a professional appearance and demonstrate excellent knowledge of the restaurant's menu, beverages, and hotel facilities.

Required Qualifications & Skills:

Diploma/Degree in Hotel Management, Hospitality, or a related field.

Typically 2–4 years of restaurant/F&B service experience, preferably in a 4-star or 5-star hotel.

Good knowledge of food and beverage service techniques.

Strong communication and interpersonal skills.

Good leadership and team-management abilities.

Ability to handle guest complaints and difficult situations professionally.

Good knowledge of hygiene, HACCP, and food-safety practices.

Ability to work under pressure and in shifts, including weekends and holidays.

Good English communication skills; knowledge of additional languages is an advantage.

Key Performance Areas (KPIs):

Guest satisfaction and positive feedback.

Quality and speed of restaurant service.

Team productivity and discipline.

Accuracy of orders and billing.

Food and beverage sales and upselling.

Hygiene and safety compliance.

Reduction of guest complaints and service errors.

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

• Flexible schedule
• Food provided

Work Location: In person