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

1. 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

1. 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.

1. 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