captain & waiter

A restaurant captain leads the front-of-house service team, manages a specific station or section, and acts as the main link between guests and the kitchen. [1, 2, 3, 4]Core Responsibilities

Guest Service: Greet guests warmly, take accurate food and beverage orders, and ensure high satisfaction throughout the dining experience.

Team Supervision

Guide, mentor, and train junior servers and bus staff, and conduct pre-service briefings.

Floor Coordination

Act as a bridge between the kitchen and the service staff to ensure timely and correct food delivery.

Station Readiness

Check table settings, cleanliness, and inventory supplies (mise-en-place) before service begins.

Problem Solving

Handle guest complaints calmly and resolve issues immediately.

Billing and Sales

Oversee correct billing procedures, process payments, and actively promote upselling. [1, 2, 3, 4, 5, 6, 7]

Key Requirements and Skills

Experience

2 to 3 years of food and beverage experience in hotels or restaurants.

Communication

Clear verbal skills to interact with guests and coordinate with the kitchen.

Leadership

Ability to manage a team and maintain discipline on the floor.

Product Knowledge

Deep understanding of the menu, daily specials, and wine pairings.

System Literacy

Familiarity with Point of Sale (POS) software. [1, 2, 3, 4, 5, 6, 7, 8, 9]

You can review a standard setup format on SetupMyHotel or explore general expectations via Indeed Career Advice. [1, 2]If you'd like, I can help you

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Pay

From ₹15,000.00 per month

Benefits

Flexible schedule

Food provided

Paid time off

Provident Fund

Work Location

In person