Restaurant Captain Job Opening in Ramanattukara

As a Restaurant Captain in Adimali, you will be responsible for overseeing the front-of-house operations and ensuring exceptional customer service within the restaurant. You will lead the service team, coordinate guest seating, manage reservations, and ensure smooth service flow to enhance the dining experience for guests. Responsibilities: Welcome guests upon arrival, escort them to their tables, and provide menus. Coordinate with the host/hostess to manage reservations and seating arrangements efficiently. Supervise and train waitstaff to maintain high standards of service and professionalism. Assign duties and responsibilities to waitstaff, such as taking orders, serving food and beverages, and clearing tables. Ensure that all guest inquiries, requests, and complaints are addressed promptly and courteously. Monitor dining areas to ensure cleanliness, organization, and adherence to hygiene standards. Maintain knowledge of menu items, specials, and beverage offerings to assist guests with selections and recommendations. Communicate effectively with the kitchen staff to ensure timely preparation and delivery of food orders. Coordinate with bartenders to ensure prompt service of drinks and cocktails to guests. Handle cash transactions, bill settlement, and reconciliation of receipts at the end of each shift. Assist in inventory management, including stock replenishment, ordering supplies, and controlling costs. Uphold restaurant policies and procedures, including safety protocols, grooming standards, and quality standards. Collaborate with management to develop strategies for improving service quality, guest satisfaction, and revenue generation. Conduct pre-shift briefings and debriefings to ensure staff alignment and readiness for service. Lead by example, demonstrating professionalism, integrity, and a positive attitude at all times. Requirements: Proven experience as a Restaurant Captain or similar supervisory role in the hospitality industry. Excellent communication and interpersonal skills, with the ability to interact effectively with guests and team members. Strong leadership qualities, including the ability to motivate and coach staff to achieve performance targets. Knowledge of food and beverage operations, including menu items, preparation methods, and service standards. Ability to work efficiently in a fast-paced environment and handle multiple tasks simultaneously. Attention to detail and a commitment to delivering high-quality service and guest satisfaction. Familiarity with point-of-sale (POS) systems and basic computer skills. Flexibility to work evenings, weekends, and holidays as required by the restaurant schedule. Knowledge of food safety and sanitation regulations. Diploma or degree in Hospitality Management or related field is preferred.