Restaurant Captain

Role & responsibilities

1. Overall Management: Oversee daily restaurant operations, ensuring efficiency, quality, and customer satisfaction.

2. Leadership: Supervise and motivate staff, providing guidance, training, and feedback.

3. Ensure proper utilisation of staff duties

4. Ensure upselling of the menu at the restaurant

5. In house Events: Propagate and increase sales through the restaurant guests

6. Banquet Management: Coordinate with the Chef and the Marketing manager and ensure proper execution of the events.

7. Customer Service: Ensure exceptional customer experiences, handle complaints, and maintain high standards.

8. Planning: Collaborate with chefs on pricing, and inventory management.

9. Quality Control: Maintain high food safety and quality standards, adhering to regulations.

10. Inventory Management: Order supplies, manage stock, and minimize waste.

11. Problem-Solving: Resolve issues promptly, ensuring minimal disruption to operations

Compliance: Ensure adherence to relevant laws, regulations, and company policies

Preferred candidate profile

Presentable, Enthusiastic, Passionate

Perks and benefits

Incentives, Tips, Food and Accomodation will be provided