Fine Dining Restaurant Captain

Position Title

Restaurant Captain (Fine Dining)

Job Summary

A Restaurant Captain in a fine dining restaurant is responsible for supervising the dining floor, ensuring exceptional guest service, coordinating with servers and kitchen staff, and maintaining high hospitality standards. The captain acts as a bridge between guests, service staff, and management to deliver a smooth and memorable dining experience.

Key Responsibilities

Guest Service

Welcome and escort guests professionally.

Ensure guests receive attentive, personalized service throughout their dining experience.

Handle guest requests, complaints, and special dietary needs politely and efficiently.

Maintain high standards of hospitality and etiquette.

Team Supervision

Lead and supervise waiters, runners, and stewards during service.

Assign tables and duties to service staff.

Monitor grooming, punctuality, and performance of team members.

Train new staff on service standards, menu knowledge, and fine dining etiquette.

Operational Duties

Coordinate with the kitchen and bar for smooth food and beverage service.

Ensure proper table setup, cleanliness, and ambiance.

Check food presentation and service timing before serving guests.

Assist in opening and closing procedures.

Sales & Menu Knowledge

Have excellent knowledge of the menu, ingredients, wine pairings, and promotions.

Recommend dishes and upsell food and beverages appropriately.

Ensure accurate billing and payment handling.

Quality & Compliance

Follow hygiene, safety, and sanitation standards.

Ensure compliance with restaurant policies and luxury service standards.

Maintain inventory of service equipment and report shortages or damages.

Required Skills & Qualifications

Previous experience in fine dining or luxury hospitality.

Strong leadership and communication skills.

Excellent grooming and professional appearance.

Knowledge of food, beverages, wine service, and dining etiquette.

Ability to work under pressure in a fast-paced environment.

Customer-focused attitude with problem-solving skills.

Flexibility to work evenings, weekends, and holidays.

Preferred Qualifications

Diploma or degree in Hospitality Management or Hotel Management.

Experience with POS systems and reservation software.

Multilingual communication skills are an advantage.

Reporting To

Restaurant Manager / F&B Manager

Pay: ₹9,944.31 - ₹27,087.53 per month

Benefits:

Cell phone reimbursement

Flexible schedule

Food provided

Provident Fund

Work Location: In person