Restaurant Captain Job Opening in Kannur

We are committed to providing our guests with memorable dining experiences characterized by outstanding hospitality and attention to detail. As part of our team, the Restaurant Captain plays a pivotal role in ensuring seamless service delivery and guest satisfaction. Job Description: As a Restaurant Captain, you will be responsible for overseeing the dining experience of our guests, ensuring that service standards are upheld and that their needs are met with efficiency and professionalism. You will lead the front-of-house team and collaborate closely with kitchen staff to ensure the smooth flow of service. Key Responsibilities: Guest Reception: Welcome guests warmly upon arrival, escort them to their tables, and provide menus, ensuring a positive first impression. Order Taking: Take food and beverage orders from guests, offering recommendations and ensuring accuracy in noting special requests or dietary restrictions. Service Coordination: Coordinate with kitchen staff and other service team members to ensure timely preparation and delivery of orders to guests' tables. Quality Control: Inspect dishes before they are served to ensure they meet quality and presentation standards, addressing any discrepancies as necessary. Guest Assistance: Anticipate guests' needs throughout their dining experience, providing attentive and personalized service, and promptly addressing any concerns or requests. Upselling: Promote additional menu items, specials, or beverages to enhance the dining experience and increase sales revenue. Team Leadership: Lead and motivate the front-of-house team, including servers, bussers, and hosts/hostesses, providing guidance, training, and support as needed. Table Management: Manage table assignments, seating arrangements, and reservations to optimize seating capacity and ensure smooth service flow. Billing and Payment: Process guest payments accurately, including cash, credit/debit cards, or digital payment methods, and issue receipts as necessary. Shift Management: Oversee the opening and closing procedures of the restaurant, ensuring that all tasks are completed efficiently and that the dining area is clean and well-maintained. Qualifications: Previous experience in a supervisory or leadership role in the hospitality industry, preferably in a fine dining restaurant. Excellent communication and interpersonal skills, with a polished and professional demeanor. Strong leadership and team management abilities, with the capacity to motivate and inspire team members. Sound knowledge of food and beverage operations, including menu items, ingredients, and service procedures. Ability to multitask and work effectively in a fast-paced environment, maintaining composure under pressure. Attention to detail and commitment to delivering exceptional service and guest satisfaction. Flexibility to work evenings, weekends, and holidays as required by the operation. Minimum education requirement: High school diploma or equivalent; additional certifications in hospitality management or related field preferred. Benefits: Competitive salary based on experience and skills. Employee meal discounts and incentives. Opportunities for training and career development in the hospitality industry. Friendly and supportive work environment with opportunities for advancement. Potential for additional benefits such as health insurance and paid time off (depending on company policy).