Restaurant Captain Job Opening in Perintalmanna

As a Restaurant Captain in Perintalmanna, your role is crucial in ensuring the smooth and efficient operation of the restaurant while providing exceptional service to guests. Here's a detailed job description: Supervision and Coordination: Supervise and coordinate the activities of the dining room staff to ensure efficient service delivery. Assign duties, set priorities, and provide guidance to waiters, busboys, and other restaurant personnel. Guest Service: Greet guests upon arrival, escort them to their tables, and assist with seating arrangements. Provide menus, answer questions about menu items, and make recommendations based on guests' preferences and dietary restrictions. Order Taking and Processing: Take guests' food and beverage orders accurately and efficiently. Relay orders to the kitchen and bar staff promptly, ensuring timely preparation and delivery of meals and drinks. Upselling and Promotion: Promote special menu items, seasonal offerings, and promotions to guests, encouraging them to try new dishes or beverages. Upsell additional items such as appetizers, desserts, or premium beverages to enhance the dining experience and increase revenue. Quality Control: Monitor the quality and presentation of food and beverages before they are served to guests. Ensure that all dishes meet the restaurant's standards for taste, freshness, and appearance. Problem Resolution: Address any concerns or complaints raised by guests in a professional and courteous manner. Take appropriate action to resolve issues promptly and ensure guest satisfaction. Billing and Payment Processing: Prepare guests' checks accurately, itemizing food and beverage charges and applying any discounts or promotions as applicable. Process payment transactions securely and efficiently, including cash, credit/debit cards, or other forms of payment. Table Maintenance: Oversee the setup and maintenance of tables, ensuring they are clean, properly set with utensils and tableware, and appropriately decorated. Coordinate table turnover to optimize seating capacity during peak hours. Training and Development: Train new staff members on restaurant policies, service standards, and procedures. Provide ongoing coaching and feedback to ensure that all team members perform their duties effectively and deliver exceptional service. Inventory Management: Monitor inventory levels of dining room supplies, such as table linens, glassware, and condiments. Replenish supplies as needed and report any shortages or discrepancies to management. Safety and Sanitation: Maintain a clean and organized dining area, adhering to hygiene and sanitation standards set by regulatory authorities. Ensure compliance with food safety regulations and proper handling of hazardous materials. Team Communication: Foster open communication and teamwork among dining room staff members. Coordinate with kitchen and bar staff to synchronize service timing and resolve any issues that may arise during service. Customer Relationship Management: Build rapport with regular guests and cultivate positive relationships to enhance customer loyalty and satisfaction. Solicit feedback from guests to identify areas for improvement and implement changes accordingly. Shift Management: Oversee restaurant operations during assigned shifts, ensuring that all tasks are completed efficiently and goals are met. Maintain a presence on the floor to address guest needs and support staff as needed.