Restaurant Captain

Restaurant Captain Key Duties & Responsibilities Guest ServiceWelcome and attend to guests professionally.Ensure prompt and courteous service.Handle guest requests, complaints, and feedback.Ensure guest satisfaction throughout the dining experience.Team SupervisionSupervise waiters, stewards, and service staff.Allocate tables and duties among staff.Monitor staff grooming, punctuality, and discipline.Guide and train junior service staff.Restaurant OperationsCheck restaurant opening and closing arrangements.Ensure tables, chairs, cutlery, crockery, glassware, and service stations are properly arranged.Monitor cleanliness and hygiene of the restaurant.Coordinate with the kitchen for smooth food service.Food & Beverage ServiceEnsure orders are served correctly and on time.Check food presentation and portion/service standards.Coordinate special requests, VIP guests, and group bookings.Ensure proper billing and settlement procedures.CoordinationCoordinate with Kitchen, Bar, Housekeeping, Front Office, and Accounts when required.Communicate daily operational issues to the Restaurant Manager/F&B Manager.Follow management instructions and hotel policies.Stock & EquipmentMonitor availability of cutlery, crockery, glassware, napkins, and other service items.Report breakages, shortages, and maintenance issues.Avoid unnecessary wastage and ensure proper handling of equipment.Quality & StandardsMaintain hotel service standards at all times.Ensure proper grooming and uniform standards.Monitor hygiene, safety, and cleanliness.Conduct pre-shift briefings and communicate daily instructions to staff.Additional ResponsibilitiesAssist in restaurant promotions, events, and functions.Maintain proper communication between service staff and management.Prepare or assist with daily operational reports when required.Take responsibility for the overall smooth operation of the assigned restaurant section.Compensation: 18,000.00 - 23,000.00 per month Benefits: Flexible scheduleFood providedWork Location: In person .