Restaurant Captain Job Opening in Varkala

As a Restaurant Captain in Trivandrum, your primary responsibility will be to oversee the dining experience for guests by providing exceptional service, coordinating the activities of the dining room staff, and ensuring that service standards are upheld to enhance customer satisfaction. You will play a key role in creating a welcoming atmosphere, managing guest reservations, and ensuring smooth operations during service hours. Key Responsibilities: Supervise and coordinate the activities of the dining room staff, including servers, bussers, and hosts/hostesses, to ensure efficient and professional service delivery. Greet guests warmly upon arrival, escort them to their tables, and assist with seating arrangements, taking into account guest preferences and special requests. Present menus, daily specials, and promotions to guests, provide recommendations, and answer questions about menu items, ingredients, and preparation methods. Oversee the order-taking process, ensuring that orders are accurate, complete, and transmitted promptly to the kitchen or bar for preparation. Monitor the pace of service, anticipate guests' needs, and ensure that service flows smoothly, coordinating with kitchen and bar staff to minimize wait times and delays. Ensure that food and beverage orders are served correctly and promptly, verifying accuracy and quality before presenting items to guests. Address guest inquiries, concerns, or complaints promptly and courteously, resolving issues to the satisfaction of guests whenever possible and escalating unresolved matters to management as needed. Maintain cleanliness and organization in the dining area, including tables, chairs, linens, and tableware, ensuring a neat and inviting environment for guests. Manage guest reservations, seating assignments, and table turnover efficiently, optimizing dining room occupancy and maximizing revenue opportunities. Train and mentor dining room staff, providing guidance on service standards, etiquette, and guest interaction techniques to enhance professionalism and performance. Conduct pre-shift briefings or meetings with staff to communicate service objectives, special instructions, and daily updates, fostering teamwork and collaboration. Collaborate with kitchen and bar staff, managers, and other restaurant personnel to address operational issues, implement improvements, and enhance the overall guest experience. Qualifications: Previous experience as a restaurant captain, head waiter/waitress, or dining room supervisor in a high-volume restaurant or hotel setting. Excellent communication and interpersonal skills, with the ability to interact professionally and effectively with guests, staff, and management. Strong leadership and supervisory skills, with the ability to motivate and inspire team members to deliver exceptional service. Knowledge of food and beverage service procedures, etiquette, and standards, with a focus on providing attentive and personalized service. Flexibility to work shifts, including evenings, weekends, and holidays, as required by the operational needs of the restaurant. Attention to detail and ability to multitask in a fast-paced environment, ensuring accuracy and efficiency in service delivery. Problem-solving skills and ability to handle guest inquiries, complaints, or issues diplomatically and effectively. Proficiency in using restaurant POS systems and reservation management software is preferred. Diploma or certification in hospitality management or a related field is an asset.