Restaurant Captain (Palayam)

F & B CAPTAIN An F&B; Captain supervises restaurant or banquet service, ensuring high guest satisfaction, efficient operations, and strict adherence to hygiene, safety, and brand SOPs. Key responsibilities include leading front-of-house staff, coordinating between kitchen and service areas, handling guest complaints, training staff, and managing inventory. 1. Core Duties and Responsibilities1. Guest Service and Satisfaction - Greeting & Seating: Welcome guests warmly, assist with table reservations, and lead them to their seats. - Order Taking: Take accurate food and beverage orders, offering recommendations on dishes, daily specials, or wine pairings based on deep menu knowledge. - Complaint Resolution: Professionally handle guest concerns or service issues on the spot to ensure 100% satisfaction. - Special Requests: Communicate dietary needs, allergies, and special meal requirements clearly to the kitchen. Scribd +4 2. Operations and Team Supervision - Shift Management: Supervise the daily operation of assigned outlets, including coordinating the setup and closure of dining areas. - Briefings: Conduct daily pre-shift briefings to discuss house counts, menu changes, and service expectations with the team. - Staff Oversight: Manage duty rosters, assign tasks to waitstaff and bus staff, and ensure all team members adhere to grooming and behavior standards. - Workflow Coordination: Liaise between the kitchen and front-of-house to maintain an efficient flow of service and timely delivery of orders. Scribd +7 3. Administrative and Technical Tasks - Inventory Control: Monitor stock levels of supplies, cutlery, and glassware; conduct monthly inventory checks to minimize breakage and wastage. - Financial Duties: Execute check control procedures, present accurate bills, and process payments through Point-of-Sale (POS) systems. - Standards Compliance: Ensure the service area meets health, safety, and hygiene standards (such as HACCP) at all times. - Upselling: Actively use upselling techniques for high-margin items or promotions to increase restaurant revenue. 4. Training and Development - Mentorship: Take an active role in coaching junior staff and orienting new employees to hotel/restaurant SOPs. - Performance Feedback: Provide ongoing feedback to employees and management regarding staff performance and operational improvements Job Types: Full time, Permanent Pay: ₹20,000.00 - ₹22,000.00 per month Benefits: - Cell phone reimbursement - Commuter assistance - Food provided - Internet reimbursement - Leave encashment - Paid sick time - Paid time off - Provident Fund Work Location: In person