Restaurant Captain Job Opening in Kozhikode

The role of a Restaurant Captain, also known as a Head Waiter or Lead Server, involves overseeing the front-of-house operations and leading the service team to ensure exceptional customer experiences. In Kozhikode, the job description for a Restaurant Captain typically includes the following responsibilities: Supervising Service Staff: Providing guidance, training, and support to waitstaff to ensure smooth and efficient service. This may involve assigning duties, monitoring performance, and addressing any issues or concerns that arise during service. Coordinating Guest Seating: Managing table assignments, ensuring equitable distribution of guests among servers, and accommodating special requests or preferences from patrons. Taking Orders and Serving Guests: Assisting with taking orders during busy periods, ensuring accuracy in order-taking, and overseeing the timely delivery of food and beverages to tables. This includes addressing any customer inquiries or concerns promptly and professionally. Handling Guest Feedback: Acting as a point of contact for guest feedback or complaints, addressing issues as they arise, and ensuring that guests' concerns are resolved satisfactorily. Maintaining Service Standards: Enforcing restaurant policies and procedures to uphold service standards and ensure consistency in quality. This may include overseeing table settings, presentation of food and beverages, and overall ambiance. Managing Reservations: Coordinating reservations and seating arrangements to optimize table turnover and ensure efficient use of restaurant space. Assisting with Inventory Management: Monitoring stock levels of essential items such as tableware, linens, and condiments, and communicating needs to the appropriate departments for replenishment. Assisting with Training and Development: Assisting in the training and development of new and existing service staff, including coaching on customer service techniques, menu knowledge, and standard operating procedures. Ensuring Compliance with Health and Safety Regulations: Adhering to and enforcing health and safety protocols to maintain a clean, safe, and sanitary dining environment for guests and staff. Promoting Upselling and Revenue Generation: Encouraging suggestive selling techniques among service staff to maximize sales of food, beverages, and other offerings. This may involve promoting specials, recommending menu items, or upselling premium products. Collaborating with Management: Communicating effectively with restaurant management regarding operational issues, guest feedback, and staff performance, and contributing to decision-making processes to improve overall restaurant performance. Providing Excellent Customer Service: Leading by example in delivering exceptional customer service and fostering a positive dining experience for guests, thereby building customer loyalty and enhancing the restaurant's reputation.