Restaurant Captain Job Opening in Kollam

Guest Service: Provide exceptional guest service by welcoming guests, assisting with seating arrangements, and attending to their needs throughout their dining experience. Ensure that guests receive prompt, courteous, and personalized service from arrival to departure. Team Supervision: Supervise and coordinate the activities of restaurant staff, including servers, hosts/hostesses, and buspersons. Assign duties, provide direction, and oversee the performance of team members to maintain high service standards. Training and Development: Train new team members on restaurant policies, procedures, and service standards. Provide ongoing coaching and feedback to support the professional development and performance improvement of staff. Shift Management: Manage restaurant shifts effectively, ensuring adequate staffing levels, smooth operations, and optimal guest satisfaction. Monitor workflow, address staffing needs, and adjust seating arrangements to accommodate guest traffic and reservations. Order Management: Oversee the order-taking process, ensuring accuracy in order entry and timely communication with the kitchen. Coordinate with the kitchen staff to ensure that food orders are prepared and delivered to guests according to their preferences and timing. Problem Resolution: Address guest concerns, complaints, or special requests promptly and professionally. Resolve issues to the satisfaction of guests while maintaining a positive and respectful demeanor. Upselling and Recommendations: Promote menu items, specials, and promotions to enhance the guest experience and increase sales. Make recommendations based on guest preferences, dietary restrictions, and menu options. Quality Control: Monitor food quality, presentation, and portion sizes to ensure consistency and adherence to restaurant standards. Conduct periodic checks of tables, dining areas, and restrooms to maintain cleanliness and ambiance. Cash Handling: Handle cash transactions accurately, process payments, and reconcile cash drawers at the end of each shift. Ensure compliance with cash handling policies and procedures to minimize errors and discrepancies. Team Collaboration: Foster a positive and collaborative work environment by promoting teamwork, communication, and mutual respect among staff members. Work closely with kitchen staff, bartenders, and other team members to coordinate service and resolve operational issues. Qualifications: Experience: Previous experience in restaurant or hospitality management, with demonstrated leadership skills and supervisory experience. Knowledge of restaurant operations, service standards, and guest satisfaction principles. Customer Service Skills: Excellent customer service and interpersonal skills with a focus on creating memorable guest experiences. Ability to anticipate guest needs, respond to inquiries, and resolve issues in a timely and courteous manner. Communication Skills: Strong verbal communication and active listening skills to effectively communicate with guests and staff members. Ability to convey instructions clearly, provide feedback constructively, and mediate conflicts diplomatically. Leadership Abilities: Strong leadership qualities with the ability to motivate, inspire, and mentor team members. Capacity to lead by example, delegate tasks effectively, and maintain composure in high-pressure situations. Organizational Skills: Excellent organizational and time management skills to prioritize tasks, manage multiple responsibilities, and maintain efficiency during busy shifts. Problem-Solving Skills: Analytical thinking and problem-solving abilities to identify issues, implement solutions, and make decisions quickly and decisively. Resourcefulness in resolving guest complaints or operational challenges while upholding service standards. Attention to Detail: Attention to detail to ensure accuracy in order taking, cash handling, and guest service interactions. Commitment to maintaining high standards of cleanliness, presentation, and quality throughout the restaurant. Flexibility: Flexibility to work varying shifts, including evenings, weekends, and holidays, as required by the restaurant's operating hours and schedule. Team Player: Ability to work collaboratively as part of a team, supporting colleagues and contributing to a positive work environment. Willingness to pitch in and assist with tasks outside of typical job duties to ensure smooth operations. Food and Beverage Knowledge: Familiarity with food and beverage offerings, ingredients, preparation methods, and menu specials. Ability to make informed recommendations and provide guidance to guests based on their preferences and dietary restrictions.