The Captain is responsible for supervising service on the floor, ensuring high standards of guest experience, and leading the service team during operations. This role bridges the gap between the staff and management, ensuring smooth, efficient, and professional service delivery.
Key Responsibilities:
• Welcome guests and ensure a pleasant dining experience.
• Brief and assign duties to stewards before service begins.
• Supervise floor operations, ensuring prompt and courteous service.
• Take orders accurately and guide guests on menu items if required.
• Coordinate with the kitchen and bar for timely order execution.
• Handle guest complaints or feedback immediately and professionally.
• Train and mentor junior staff on service standards and upselling.
• Ensure tables are set, cleared, and reset efficiently.
• Maintain hygiene and cleanliness standards in the dining area.
• Experience: 2+ years in a service role, preferably as a steward or senior waiter.
• Education: Minimum 12th pass; diploma in hospitality or F&B preferred.
• Skills:
• Strong communication and leadership
• Good product knowledge (food & beverages)
• Ability to handle guest complaints and resolve issues
• Team player with attention to detail
• Personality: Confident, courteous, well-groomed, and guest-focused.
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