Restaurant Captain

• *Job Description: Floor Lead / Captain**

• *Job Title:** Floor Leader / Captain

• *Department:** Food \& Beverage

• *Reports to**: F\&B Executive / Assistant Restaurant Manager

• *Profile:** High School / Diploma / Hotel School Certification

Excellent Communication \& Interpersonal skills

Pleasing personality

Good training skills

21 to 30 years old

Computer Literate

Previous experience in a leadership role within the restaurant industry is essential.

• *Experience:** Minimum 2 years in F\&B in a similar position

• *Job Overview:**

The Floor Leader / Captain is responsible for overseeing the smooth operation of the dining room or service floor in a restaurant or hospitality venue. This position involves leading and managing the front\-of\-house team, ensuring excellent customer service, coordinating between servers and kitchen staff, and maintaining a welcoming atmosphere for guests. The Floor Leader / Captain ensures that service standards are consistently met, handles guest inquiries and complaints, and supports staff in achieving operational goals.

• *Key Responsibilities:**

**1\. Team Leadership \& Coordination**

• Lead and motivate front\-of\-house staff, including servers, hosts, and bussers, to ensure smooth service delivery.
• Assign stations to servers, monitor their performance, and provide guidance to ensure excellent customer service.
• Foster a positive and efficient work environment by maintaining clear communication with the team.
• Ensure staff are adhering to company policies and service standards.

**2\. Customer Service Excellence**

• Provide outstanding service to guests by addressing their needs promptly and courteously.
• Ensure that guests are seated in a timely manner and that service runs smoothly throughout the dining experience.
• Handle guest complaints and concerns with professionalism, offering resolutions when necessary.
• Monitor guest satisfaction, and take proactive steps to enhance their dining experience.

**3\. Training \& Development**

• Assist in training new staff members, ensuring they understand service expectations and operational procedures.
• Provide ongoing coaching and feedback to team members to ensure they are performing at their best.
• Help with regular staff evaluations and suggest areas for improvement.

**4\. Operations Support**

• Oversee the flow of service from the front\-of\-house to the kitchen, ensuring orders are processed efficiently and that all guest requests are handled.
• Assist in coordinating special events or large reservations, ensuring all details are addressed.
• Ensure all service areas are well\-maintained, including cleanliness of tables, floors, and restrooms.
• Ensure that all equipment (e.g., POS systems, drink stations) are functioning properly.

**5\. Quality Control**

• Monitor the quality of food and beverages being served, ensuring consistency in presentation and taste.
• Verify that food orders are correctly prepared and served to guests in a timely manner.
• Conduct regular checks to ensure that all service areas are stocked with necessary supplies and that cleanliness standards are maintained.

**6\. Health \& Safety Compliance**

• Ensure that all food safety and sanitation protocols are adhered to by the team, including proper handling of food and beverages.
• Maintain a safe working environment for all staff, adhering to health and safety regulations.
• Ensure that staff are aware of emergency procedures and are trained in the handling of any accidents or incidents.

**7\. Shift Management \& Reporting**

• Supervise staff during the shift, ensuring that all duties are completed in a timely manner.
• Handle shift changes, monitor staff attendance, and report any issues to the manager.
• Assist with cash handling and closing duties, ensuring proper reconciliation of cash, credit card transactions, and tips at the end of the shift.

**8\. Collaboration with Management**

• Work closely with the Restaurant Manager or Supervisor to meet service goals and improve operational efficiency.
• Communicate guest feedback, service issues, and team concerns to management.
• Assist in implementing new policies, procedures, and strategies to enhance service quality.

**9\. Sales \& Upselling**

• Encourage staff to upsell menu items, beverages, or special promotions to increase sales and enhance the guest experience.
• Monitor overall sales performance and work with the team to meet or exceed sales targets.

• *Skills \& Qualifications:**

• Previous experience in a front\-of\-house role, such as a server, host, or bartender, with at least one year in a supervisory position.
• Excellent customer service skills and a friendly, approachable demeanor.
• Strong leadership abilities and the ability to motivate and inspire a team.
• Ability to manage multiple tasks and prioritize in a fast\-paced environment.
• Knowledge of restaurant operations, including POS systems and cash handling.
• Strong communication skills, both verbal and written.
• Ability to handle guest complaints and resolve issues professionally.
• Flexibility to work evenings, weekends, and holidays.
• Strong problem\-solving skills and attention to detail.
• Knowledge of food safety and health regulations.

Pay: ₹18,000\.00 \- ₹22,000\.00 per month

Benefits

• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person