Captain (Hotel)

Hotel Captain (typically in Food & Beverage) supervises restaurant, lounge, or banquet service operations, ensuring high-quality guest experiences, maintaining SOP compliance, and leading service staff. Key responsibilities include greeting guests, managing reservations, training staff, and coordinating between the kitchen and service floor to ensure efficient, friendly service.

Core Responsibilities

• Service Supervision: Overseeing dining room operations to ensure compliance with service standards.
• Guest Relations: Greeting guests, managing seating, taking orders, and addressing queries or complaints promptly.
• Team Leadership: Organizing staff schedules, conducting briefings, and training junior servers.
• Operational Control: Managing inventories, monitoring stock levels, and verifying KOTs/BOTs for billing accuracy.
• Quality Assurance: Maintaining cleanliness, safety, and hygiene standards for tableware and service areas.

Required Skills and Qualifications

• Experience: 2–3 years in food and beverage service.
• Education: Degree or Diploma in Hotel Management.
• Skills: Strong leadership, communication, and interpersonal skills.
• Knowledge: Comprehensive understanding of menu items, wine lists, and service techniques.

Pay: ₹22,000.00 - ₹25,000.00 per month

Benefits:

• Food provided

Work Location: In person