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Captain

Tourism & Hospitality | Captain

15,000 - 25,000 p.m | Under Graduate - Bachelor of Tourism/Hotel Management - HOTEL MANAGEMENT | Chennai

Nungambakkam

Gender : All | Age Limit - 19-35 | Openings - 25 | Experience - 2-3 Years | Job Type - Regular
Junior Kuppanna Kitchens Pvt Ltd
Posted Jobs Count : 1
Open Until : 28-02-2026
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Description

The Captain  is responsible for overseeing daily restaurant floor operations, ensuring excellent customer service, accurate order management, smooth coordination between kitchen and service teams, and effective supervision of service staff. The role ensures compliance with service standards, hygiene protocols, and operational efficiency to deliver an exceptional guest experience.

Key Responsibilities

1. Customer Service & Guest Experience

  • Ensure a warm welcome and attentive service to all guests.
  • Take customer orders accurately and clearly communicate them to the kitchen.
  • Ensure all orders are delivered to the correct table promptly and accurately.
  • Verify food quality and presentation before serving.
  • Handle customer requests, complaints, and special requirements professionally.
  • Monitor service speed and accuracy of food and beverage delivery.
  • Maintain high levels of customer satisfaction.

2. Team Supervision & Leadership

  • Supervise waiters, hosts, and support staff during shifts.
  • Assign duties and monitor staff performance.
  • Conduct daily pre-shift briefings and communicate special menu items or promotions.
  • Motivate and guide the team to achieve service excellence.

3. Operations Management

  • Ensure smooth coordination between kitchen and service teams.
  • Monitor table setup, cleanliness, and overall floor presentation.
  • Ensure compliance with SOPs, hygiene, and safety standards.
  • Track service-related inventory (cutlery, crockery, linen, etc.) and report shortages.

4. Billing & POS Operations

  • Enter orders correctly into the POS system.
  • Assist with billing and ensure accurate bill generation.
  • Verify order details before final billing to avoid discrepancies.

5. Reporting & Documentation

  • Record customer feedback and share improvement suggestions with management.
  • Prepare daily reports on floor performance and staff efficiency.

6. Training & Development

  • Train new service staff on order taking procedures and service standards.
  • Ensure continuous improvement in guest handling and service skills.

 

Skills

  • Captain
  • Trainer-Service

Additional Skills


Order Taking & Table Management Customer Service Excellence Team Leadership Floor Management Communication Skills Conflict Resolution Complaint Handling POS System Handling Billing & Cash Handling Time Management Food & Beverage Service Knowledge Staff Supervision Problem Solving Operational Coordination Guest Relationship Management SOP Implementation

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