कैफ़े मैनेजर

All Education levels

All genders

09:00 AM - 06:00 PM | 6 days working

Job Benefits: Meal, Insurance, PF, Accomodation, Medical Benefits

Job Title: Restaurant Captain
Location: Sage & Lavender Bistro Restaurant, Chennai
Job Summary:
The Restaurant Captain is responsible for overseeing the dining area and providing high-quality customer service to ensure a smooth and enjoyable dining experience for guests. This role includes managing the dining room, assisting guests, coordinating with servers, and maintaining an efficient flow of service in alignment with the restaurant's standards.
Key Responsibilities:
1. Guest Service and Hospitality:
o Greet and seat guests, presenting the menu and providing recommendations.
o Ensure guests are well attended to, addressing any requests or concerns.
o Monitor guest satisfaction and promptly resolve any issues to enhance the dining experience.
2. Staff Supervision and Coordination:
o Oversee wait staff and ensure they adhere to service standards.
o Coordinate with servers to ensure timely order delivery and quality checks.
o Provide guidance and training to servers on service etiquette, upselling techniques, and menu knowledge.
3. Order Management:
o Take guest orders, making note of any dietary restrictions or preferences.
o Communicate and coordinate orders with the kitchen team.
o Ensure accuracy in orders and timely service of food and beverages.
4. Dining Room Operations:
o Prepare the dining area for service, including setting tables and arranging seating.
o Monitor cleanliness and organization of the dining room, ensuring it meets health and safety standards.
o Handle table setups for special occasions or large group reservations.
5. Inventory and Supplies:
o Ensure sufficient stock of dining supplies (menus, cutlery, glasses, napkins, etc.).
o Report low stock levels to management for replenishment.
o Keep track of customer feedback regarding menu items and relay it to management.
6. Billing and Payments:
o Process guest bills accurately and handle payment transactions.
o Maintain proper cash handling procedures and close sales at the end of shifts.
7. Communication and Reporting:
o Communicate effectively with kitchen staff and management regarding guest preferences, complaints, and operational issues.
o Provide daily feedback to the Restaurant Manager on staff performance, guest feedback, and any operational needs.
Qualifications:
• High school diploma or equivalent; hospitality or restaurant management certification is a plus.
• Minimum of 2 years of experience in a supervisory role in the food and beverage industry, preferably in a fine-dining or bistro setting.
• Excellent communication and interpersonal skills.
• Strong organizational and leadership abilities.
• Ability to work flexible hours, including evenings, weekends, and holidays.
Key Skills:
• Customer-focused with a passion for service excellence.
• Knowledge of food and beverage menu items, including wines and beverages.
• Problem-solving skills and the ability to handle stressful situations.
• Attention to detail and a strong sense of responsibility.